Fruit Pizza Cookies (Print Version)
# Ingredients:
→ Sugar Cookies
01 -
1 cup of salted butter, diced into small pieces
02 -
1 cup regular white sugar
03 -
1 large egg
04 -
Half a teaspoon of vanilla
05 -
Half a teaspoon of almond flavoring
06 -
2 teaspoons of baking powder
07 -
3 cups of all-purpose flour, measured properly (whisk, scoop, then level off)
→ Cream Cheese Frosting
08 -
Half a cup of salted butter, softened at room temperature
09 -
8 oz of cream cheese, softened to room temp
10 -
1 pound of powdered sugar
11 -
1 teaspoon plain vanilla flavoring
→ Toppings
12 -
Fresh fruits like kiwi, blueberries, mandarin slices, strawberries, banana chunks, raspberries – or whatever you enjoy!
# Instructions:
01 -
Turn your oven on to 350°F. Either grease your half sheet pan or line it with parchment paper. Put it aside for now.
02 -
In a big bowl, mix the butter chunks and sugar together until they're creamy. Throw in the egg, vanilla, and almond flavorings, and stir it all in till smooth.
03 -
Slowly stir the baking powder and flour into the wet mix. It'll start forming a dough, and that’s okay if it’s a bit crumbly. Squeeze it together in your hand – if it sticks, it’s on point.
04 -
Use a big cookie scoop (around 3 tablespoons), roll the dough into rounds, and flatten each one with a glass bottom. Chill these on a tray in the fridge for five minutes so they don’t spread too much in the oven.
05 -
Bake for about 8 to 10 minutes, or until the sides are set but not browned. Let them sit on the hot tray for 5 minutes, then move them to cooling racks to completely cool.
06 -
In another big bowl, beat softened butter, cream cheese, powdered sugar, and vanilla till it’s thick and smooth. Scrape the bowl sides now and then, and mix one last time to make sure it’s all good.
07 -
Spread a thick coating of frosting over each cooled cookie. Use the fresh fruit to create fun patterns or colorful designs. Go wild with your choice!
08 -
Lay the frosted cookies on trays lined with parchment, gently cover with plastic wrap, and pop them in the fridge until you’re ready to serve.
# Notes:
01 -
Measuring flour the right way is important. Fluff the flour first, spoon it into the cup, and level it off carefully. This keeps your cookies soft and fluffy.
02 -
The butter and cream cheese should be nice and soft before you start on the frosting. It’ll make everything easier.
03 -
Once the fruit is on, these cookies taste best if eaten the same day or no later than 24 hours.