Sugarplum Cookie Pizza
Transform your holiday dessert table with this whimsical Sugarplum Cookie Pizza, a festive and irresistible twist on classic holiday sweets. Featuring a soft and golden cookie crust, this dessert starts with a buttery, lightly sweetened dough that serves as the perfect base. It’s topped with a luscious cream cheese frosting infused with a hint of almond extract for a touch of elegance. The magic comes alive with vibrant, jewel-toned toppings, including dried apricots, cranberries, candied citrus peel, and a sprinkling of crunchy nuts—perfectly balanced for a symphony of textures and flavors. Decorative sprinkles add a playful finish, making this dessert as stunning as it is scrumptious. Ideal for holiday gatherings or as a standout treat, this sugarplum-inspired creation brings joyful indulgence to every bite.
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Recipe Information
Ingredients
- 170 g Unsalted butter, softened
- 150 g Granulated sugar
- 50 g Brown sugar, packed
- 1 Large egg
- 2 tsp Vanilla extract
- 250 g All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 225 g Cream cheese, softened
- 120 g Powdered sugar
- 0.5 tsp Almond extract
- 60 g Dried apricots, chopped
- 60 g Dried cranberries
- 50 g Chopped nuts (e.g., almonds, pistachios, or hazelnuts)
- 40 g Candied citrus peel, chopped
- 10 g Edible decorative sprinkles (optional)
Instructions
Preheat your oven to 175°C (350°F) and line a 30 cm (12-inch) pizza pan or baking sheet with parchment paper.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Press the cookie dough evenly onto the prepared pan, forming a thin, uniform crust. Leave a small border around the edges to mimic a pizza crust.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow the cookie crust to cool completely on the pan before topping.
While the cookie crust cools, prepare the frosting. In a medium bowl, beat together the cream cheese, powdered sugar, and almond extract until smooth and creamy.
Spread the cream cheese frosting evenly across the cooled cookie crust, leaving the border untouched.
Top the frosted cookie pizza with the chopped dried apricots, dried cranberries, chopped nuts, candied citrus peel, and optional edible sprinkles. Distribute the toppings evenly for a festive appearance.
Chill the assembled cookie pizza in the refrigerator for 20 minutes to allow the frosting to set.
Slice into wedges or squares as you would a pizza and serve. Enjoy your Sugarplum Cookie Pizza as a whimsical and sweet holiday treat!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 44.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
