Servings 8 servings
Ingredients
For the cookie base:
- 1 cup unsalted butter, softened
- 1 1/3 cups white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the frosting:
- 1 (8-oz.) package cream cheese, at room temp
- 1/2 cup unsalted butter, at room temp
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- Assorted fruit, for topping
For the glaze (optional):
- 1/2 cup apricot jam
- 1 Tablespoon water
Instructions
Make the cookie base:
- Preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition, then beat in the vanilla extract.
- Add the flour, baking powder, and salt, and mix just until combined. Spread the dough into a nonstick 14-inch pizza pan. (See Kelly’s Note.) Bake the pizza until it is pale golden, 20 to 25 minutes. Remove it from the oven and let it cool completely while you make the frosting.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until smooth. Beat in the vanilla extract and confectioners’ sugar.
- Spread the frosting atop the completely cooled sugar cookie base. Decorate with fruit then slice and serve.
Make the glaze (optional):
- For added sheen, whisk together the apricot jam and water until smooth then brush it atop the fruit before slicing and serving.
Notes
- If you don’t have a nonstick pizza pan, you can line a baking sheet with parchment paper and spread the cookie dough into a more rustic 14-inch circle.
- Want a different base? Try a chocolate chip cookie crust or a buttery shortbread crust (see my Giant Samoas Cookie recipe—just skip cutting out the center!).
- For a clean edge, run a sharp knife around the perimeter as soon as it comes out of the oven.
- To make ahead: Prepare the sugar cookie crust and frosting separately. Store the crust at room temperature and refrigerate the frosting. Assemble just before serving to avoid a soggy crust.
- To store: If you opt to top your cookie pizza, it will last up to 3 days in the fridge. This is mostly due to the more perishable nature of the frosting and fruit. If you do need to top the dessert pizza ahead of time, I'd suggest using less juicy, uncut fruits, like raspberries, blueberries or blackberries. The crust will soften over time but still taste amazing!
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