Sugar Cookie “Pizza”
½ cup unsalted butter (115 g), 1 stick, softened
1 ½ teaspoons vanilla extract, divided
½ cup granulated sugar (100 g)
3 tablespoons light brown sugar
1 large egg, room temperature
1 ½ cups all-purpose flour (185 g)
1 teaspoon cream of tartar
½ teaspoon baking soda
1 pinch salt
6 oz cream cheese (170 g), room temperature
⅓ cup powdered sugar (40 g)
⅓ cup chocolate hazelnut spread (95 g)
1 cup fresh berries (175 g)
½ cup fruit cereal (25 g)
graham cracker, chopped
1 cup chocolate chunk (175 g)
How to Make It
Preheat the oven to 350˚F (180˚C). Line a 10-inch (25-cm) cast iron pan with parchment paper.
In a large bowl, mix the butter with 1 teaspoon of vanilla extract until light and fluffy.
Add the granulated sugar, then the brown sugar, and mix until well incorporated.
Add the egg and stir until thoroughly incorporated.
Using a fine mesh sieve, sift the flour, cream of tartar, baking soda, and salt into the dough. Combine with a spatula until evenly mixed.
Spread the cookie dough in an even layer in the prepared pan. Chill in the fridge for 30 minutes, then bake for 15-18 minutes until lightly golden. Let cool.
In a medium bowl, combine the cream cheese, powdered sugar, and remaining ½ teaspoon of vanilla extract until well incorporated.
Spread half of the frosting onto a quarter of the cooled cookie and the other half on the diagonally opposite corner.
Frost the other quarters with the chocolate hazelnut spread.
Decorate with your favorite toppings.
Holiday Cookie: Recipe
Dry Measuring Cups
Cast Iron Pan
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