Summer Fruit Sugar Cookie Dessert Pizzas
A great little dessert that is surprisingly refreshing. Great for parties!
Summertime Sugar Cookie Fruit Pizzas
Ingredients
- 3 cups Better Batter Flour (choose one):
- 360g Cake Flour OR
- 420g Original OR
- 405g Artisan
- 1 tsp (4.8g) baking soda
- 2 tsp (9.6g) baking powder
- 1/2 tsp (3.5g) salt
- 1/2 tsp (1.7g) cream of tartar
- 1 1/2 cups (300g) granulated sugar
- 1 cup (227g) butter or DF margarine
- 3/4 cup (177ml) regular or DF milk
- 2 tsp (8.4g) vanilla extract
- ½ cup (113g) regular or DF butter, softened
- 8 oz regular or DF cream cheese
- 2 cups (250g) powdered sugar
- 2 tsp (8.4g) vanilla extract
- Fresh summer berries or fruit, cut into small pieces
Instructions
Preheat and Prepare. Heat oven to 350 degrees. Line two cookie sheets with parchment paper.
Mix Dry Ingredients. In a mixing bowl whisk together flour, baking soda, baking powder, salt and cream of tartar. Set aside.
Mix Wet Ingredients. Cream together sugar and butter or DF margarine, until fluffy. Add the milk and vanilla extract.
Make Dough. With mixer set on low speed, slowly add dry mixture to wet mixture and beat until a cookie dough forms!
Create "crusts". Using a large cookie scoop or ice cream scoop, scoop 1/2 cup (3oz) portions of cookie dough onto prepared cookie sheets, fitting about 6 per. Use hands to smooth/roll the cookies into balls, then place back into their spot on the pan and flatten them into round disks about ½ inch thick. If dough is sticky, use wet hands to do this.
Bake Cookies. Place pans into in preheated oven and bake 10 – 12 minutes. Cookies will appear slightly under-baked. Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely. Repeat baking process until all of the dough has been used up.
Make Pizza Topping. Beat together butter or margarine, cream cheese, powdered sugar, and vanilla until fluffy.
Top Pizzas. Once cookies are cool frost cookies with Pizza Topping and add fresh fruit. Allow frosted "pizzas" set for 30 to 40 mins before setting them, covered in the refrigerator. Store in fridge until time to serve.
This recipe was originally published by Patrick Auger June 2020. Adapted April 2024. Original photo of food by Jennifer Bigler.
