Tropical Sugar Cookie Fruit Pizza

1. Make the cookie crust:

2. In a medium bowl, combine flour, baking soda, cornstarch, and salt until well mixed.

3. In the bowl of your stand mixer (or a large bowl with a hand mixer) beat butter and sugar until light and fluffy, approximately 3-5 minutes. Scrape bowl as needed.

4. Beat in eggs, one at a time, followed by vanilla, until well incorporated. Slowly mix flour mixture into butter mixture, scraping down the sides of the bowl as needed. Cover bowl and place dough in fridge to chill for 30 minutes.

5. Preheat oven to 350°F and line a large cookie sheet with parchment paper. Roll the dough into a circle, approximately 3/8 inch thick, and place on the prepared cookie sheet. Bake at 350°F for 16-20 minutes or until edges are firm and just beginning to brown. Let cool on pan for 3-5 minutes before carefully removing to wire rack to cool completely.

6. While the cookie is cooling, add the coconut to the cookie sheet you just used for the cookie base. Toast the coconut for 5-7 minutes at 350°F or until golden, stirring halfway through to avoid burning. Set aside and let cool until you're ready to assemble your pizza.

7. Make the cream cheese topping:

8. Beat butter and cream cheese for a full three minutes until pale and fluffy, then beat in powdered sugar, one cup at a time, until a thick frosting comes together. Beat in drink mix, followed by half and half.

9. Assemble:

10. Spread the cream cheese topping in an even layer over the entire cookie. Sprinkle toasted coconut over the entire cookie pizza, and arrange sliced strawberries as desired across the top.

11. Tip: Using 16.5 oz. store-bought cookie dough? Bake as directed in step 4 and proceed with the rest of the recipe.

Tropical Sugar Cookie Fruit Pizza

What You Need

Instructions

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