Crumbl Fruit Pizza Cookie

Yield: 12 Large Cookies Prep Time: 30 minutes Total Time: 50 minutes

Ingredients

Sugar Cookie

• 360 g (2¾ Cups) All-Purpose Flour

• 1½ tsp Baking Powder

• ½ tsp Baking Soda

• 1 tsp Kosher Salt

• 200 g (1 Cup) Granulated Sugar

• 50 g (¼ Cup) Light Brown Sugar

• 227 g (1 Cup or 16 Tbsp) Unsalted Butter, Room Temperature

• 1 Large Egg

• 2 tsp Vanilla Extract

• Fruit for Topping (Traditional Fruit Pizza Cookie: Mandarin Orange, Blueberry, Raspberry, & Green Grape) (Patriotic Fruit Pizza Cookie: Raspberries & Blueberries)

Cream Cheese Icing

• 100 g (½ Cup or 7 Tbsp) Unsalted Butter, Room Temperature

• 120 g (½ Cup + 1 Tbsp) Cream Cheese, Room Temperature

• 450 g (2 Cups) Powdered Sugar, Sifted

• 2 Tbsp Heavy Cream, Cold

• 1 tsp Vanilla Extract

• 1 tsp Lemon Zest

• 2 Tbsp Lemon Juice

• ½ tsp Kosher Salt

Recipe

Cookie

1. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. In a mixer bowl fitted with a paddle attachment, cream the sugar, brown sugar, and butter until pale in color and fluffy.

3. Turn down the speed and add in the vanilla and egg.

4. Keep the mixer on a low speed – Slowly add in the dry ingredients by pouring in ⅓ of it into the dough at a time and letting it fully incorporate. Stop mixing once no dry spots remain.

5. Scoop the dough into balls and place on a piece of parchment paper close together. Chill in the fridge for at least 1 hour. Dough balls should be about 5 Tbsp each.

6. Preheat the oven to 175°C (350°F) and line a cookie sheet with parchment paper. 

7. Remove the dough balls from the fridge and place a few onto the cookie sheet making sure they are 5 cm (2 in) apart.

8. Using the palm of your hand, flatten each ball slightly to about 1.25cm (½ inch) thick.

9. Bake for 10-12 minutes or until the edges are set and the centers look slightly underbaked. Cool on the baking sheet for 5 minutes then transfer to a wire rack.

   Laila’s Tip: Crumbl cookies are traditionally soft-baked so if you want a crispier cookie then bake for 14 minutes instead.

10. Let cool completely before decorating.

Icing

1. Sift the powdered sugar into a separate bowl. Set aside.

2. In a mixer bowl fitted with a paddle attachment, cream the butter and cream cheese on medium speed until smooth and lighter in color.

3. Set the speed to low and slowly add in half of the powdered sugar.

   Laila’s Tip: Please mix slowly! Even a small burst of speed in the mixer will send the powdered sugar all over your counter. You can also cover your bowl to prevent this (some mixers come with a plastic cover attachment or you can use a towel).

4. Once half of the powdered sugar is added, mix in the heavy cream, vanilla, lemon zest, lemon juice, and salt until slightly combined.

5. Continue to slowly mix in the remaining powdered sugar until fully combined.

6. Top each cookie with a big spoonful of icing and spread it out with an offset spatula. Add your desired fruit and serve!

Still have some questions about the Recipe? Checkout the baking video on Instagram, TikTok, and YouTube OR send me a message through the Contact page.

Happy Baking!