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Sugar Cookie “Pizza”

by Kiano Moju featured in Snacks For Your Kids' Next Playdate

Inspired by


for 8 servings

  • ½ cup
    unsalted butter, 1 stick, softened (115 g)
  • 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, room temperature (170 g)
  • 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 marshmallows
  • graham cracker, chopped
  • 1 cup
    chocolate chunk (175 g)
    Calories 498
    Fat 29g
    Carbs 53g
    Fiber 2g
    Sugar 34g
    Protein 5g

Estimated values based on one serving size.



  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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