Fruit Pizza Cookies

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Sugar Cookie ‘Crust’

1 cup butter, softened

1 cup granulated sugar

3 tsp vanilla extract

1 egg

2 tsp baking powder

3 cups flour

Creamy Vanilla Frosting

½ cup butter

3 cup powdered sugar

2 tsp vanilla

2 tbsp milk

1 8 oz tub Cool Whip

Diced Fresh Fruit, as toppings:

Raspberries

Strawberries

Blueberries

Kiwi

Mandarin oranges

Preheat oven to 350°.

Cream together the butter and sugar in the bowl of a stand mixer for a full 3 minutes.

Scrape sides and add in vanilla and egg. Mix until combined.

Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.

Scoop the dough into balls. Using the bottom of a drinking cup, smash the cookie dough flat. First dip the bottom of the cup into a bowl of sugar and then flatten the cookie dough.

Bake at 350° for 6-8 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. 

Combine the butter,  powdered sugar, vanilla & milk in the bowl of a stand mixer using the whisk attachment. Whip until well combined.

Gently fold the buttercream and the Cool Whip together until combined and smooth.

Spread a generous amount of the Creamy Vanilla Frosting onto the sugar cookie base. Top with fruit of your choice.