Sugar Cookie Fruit Pizzas Chewy Version Recipes

FRUIT PIZZA

Steps:

• Preheat the oven to 390°F/200°C degrees.
• In a bowl, using a hand mixer cream together the sugar and the butter until it's well combined and creamy (about 1 minute). Mix in the egg and the vanilla extract.
• Add the flour along with the baking powder and salt, and beat with the mixer on slow speed until just combined.
• Line a 12-inch pizza pan with parchment paper, grease your hands with cooking spray then spread the dough in the pan in an even layer. You will have to use your hands to press down the dough.
• Bake in the oven for 13-15 minutes. The cookie base does not have to brown, it might look undercooked but that's totally fine as baking it for longer will dry it out. Remove from the oven, and cool completely on a cooling rack.
• To make the cream cheese frosting, whip the cream cheese with the powdered sugar and vanilla extract. Add the powdered sugar in batches to avoid getting a sugar storm.
• Once the cookie base has cooled completely, using a spatula spread the cream cheese frosting over the cookie dough base, and then decorate with fresh fruit creating a pattern. Drizzle/brush the fruit with honey if desired.

SUGAR COOKIE FRUIT PIZZAS

Steps:

• For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until cooled but not set., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over tops of cookies. Arrange fruit on top; drizzle with glaze. Refrigerate for 1 hour or until chilled.

SUGAR COOKIE FRUIT PIZZAS (CHEWY VERSION)

Steps:

• For the cookies: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined.
• Mix in egg, then mix in egg yolk and vanilla extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, stop mixer and mix by hand to get flour at bottom if needed).
• Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart.
• Bake in preheated oven 10 - 12 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
• Repeat until all of the dough has been used up. Once cookies are cool (and just before serving) frost cookies with cream cheese frosting and top with fresh fruit.
• For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter then blend in cream cheese and mix until smooth. Add powdered sugar and vanilla and mix until light and fluffy.

FRUIT PIZZA

Steps:

• For the sugar cookie crust: Preheat the oven to 350 degrees F.
• Beat the granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Add the lemon zest, vanilla and egg and beat until incorporated. Add the flour, baking powder and salt and mix on low speed until just combined. Scrape the dough into a large (12-inch) nonstick skillet and press into an even layer to cover the entire bottom of the skillet. (If the dough becomes too soft to work with, pop the skillet in the refrigerator to chill for 10 minutes before proceeding.) Prick the dough all over with a fork, leaving a 1-inch border.
• Bake the crust until golden and the edges are set, 22 to 24 minutes. Let cool in the skillet on a wire rack, then loosen the edges of the crust with a butter knife and invert onto a platter or cutting board to unmold. Invert again so the crust is right-side up. (To make ahead, let cool, then wrap well in plastic wrap and keep at room temperature.)
• For the topping: Clean out the mixer bowl and add the cream cheese and butter. Beat on medium speed until light and smooth, about 1 minute. Add the honey and vanilla and beat to combine. Add the confectioner's sugar and beat on low speed until just combined. Increase the speed to high and beat until fluffy, 1 to 2 minutes. Refrigerate the topping, covered, until ready to use (stir again until smooth).
• To assemble the fruit pizza, spread the cream cheese topping on the crust in an even layer, leaving a border for the crust. Top with the fruit in a random pattern. Dust with more confectioner's sugar if using just before serving, then cut into slices.