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88% would make again

Sugar Cookie “Pizza”

Tasty Team

Ingredients

for 8 servings

  • 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)

Optional Toppings

  • 1 cup fresh berries (175 g)
  • peanut butter
  • mini pretzel
  • ½ cup fruit cereal (25 g)
  • mini marshmallow
  • graham cracker, chopped
  • 1 cup chocolate chunk (175 g)

Nutrition Info

  • Calories 499
  • Fat 28g
  • Carbs 55g
  • Fiber 2g
  • Sugar 36g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350˚F (180˚C). Line a 10-inch (25-cm) cast iron pan with parchment paper.
  2. In a large bowl, mix the butter with 1 teaspoon of vanilla extract until light and fluffy.
  3. Add the granulated sugar, then the brown sugar, and mix until well incorporated.
  4. Add the egg and stir until thoroughly incorporated.
  5. 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.
  6. 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.
  7. In a medium bowl, combine the cream cheese, powdered sugar, and remaining ½ teaspoon of vanilla extract until well incorporated.
  8. Spread half of the frosting onto a quarter of the cooled cookie and the other half on the diagonally opposite corner.
  9. Frost the other quarters with the chocolate hazelnut spread.
  10. Decorate with your favorite toppings.
  11. Enjoy!

Ingredients

for 8 servings

  • 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)

Optional Toppings

  • 1 cup fresh berries (175 g)
  • peanut butter
  • mini pretzel
  • ½ cup fruit cereal (25 g)
  • mini marshmallow
  • graham cracker, chopped
  • 1 cup chocolate chunk (175 g)

Nutrition Info

  • Calories 499
  • Fat 28g
  • Carbs 55g
  • Fiber 2g
  • Sugar 36g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350˚F (180˚C). Line a 10-inch (25-cm) cast iron pan with parchment paper.
  2. In a large bowl, mix the butter with 1 teaspoon of vanilla extract until light and fluffy.
  3. Add the granulated sugar, then the brown sugar, and mix until well incorporated.
  4. Add the egg and stir until thoroughly incorporated.
  5. 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.
  6. 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.
  7. In a medium bowl, combine the cream cheese, powdered sugar, and remaining ½ teaspoon of vanilla extract until well incorporated.
  8. Spread half of the frosting onto a quarter of the cooled cookie and the other half on the diagonally opposite corner.
  9. Frost the other quarters with the chocolate hazelnut spread.
  10. Decorate with your favorite toppings.
  11. Enjoy!

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