Fruity Cookie Pizza (Printable Version)
# What You'll Need:
01 -
2 (16 oz) packs ready-made sugar cookie dough
02 -
2 lbs fresh strawberries, cut into slices
→ For the strawberry glaze/jelly topping
03 -
3/4 cup white sugar
04 -
2 tbsp corn starch
05 -
1 cup chilled water
06 -
1 (3 oz) box strawberry jello powder
→ For the cream cheese layer
07 -
2 (8 oz) packages cream cheese, left at room temperature
08 -
1 cup white sugar
09 -
1 tsp vanilla flavoring
10 -
1 tbsp fresh lemon juice
# Steps to Follow:
01 -
Heat your oven to 350°F. Slice the cookie dough logs into one-inch pieces. Arrange these pieces on an 8x15 baking tray and flatten them to create a base. If the dough sticks to your fingers, grab a rubber spatula to smooth it out evenly.
02 -
Pop in the oven for 20-25 minutes until you see light golden edges. Let it cool completely before moving on.
03 -
During cooling time, start your glaze by mixing white sugar and corn starch in a pot. Stir them together, then add the cold water. Keep stirring over medium heat until it gets thick, which takes about 5 minutes.
04 -
Add your dry strawberry jello powder into the thickened mix, then stir until smooth. Put it aside to cool down. It'll get even thicker as it sits.
05 -
In a bowl, throw together your room temp cream cheese, white sugar, vanilla flavoring, and lemon juice. Beat with an electric mixer until there aren't any lumps left.
06 -
After both the cookie base and glaze are totally cool, spread the cream cheese mixture evenly on the cookie, then layer on the strawberry glaze (save about 1/4 cup for later).
07 -
Place your sliced strawberries on top of the glaze layer, then brush the leftover glaze over the strawberries using a pastry brush.
08 -
Stick it in the fridge until you're ready to eat, then cut it into squares to serve.
# Additional Tips:
01 -
Always wait for the cookie base and glaze to cool down completely or you'll end up with a runny cream cheese layer.