Fruit Pizza Cookies (Print Version)

# Ingredients:

→ Sugar Cookies

01 - 1 cup salted butter, cut into cubes
02 - 1 cup granulated sugar
03 - 1 whole egg
04 - 1/2 teaspoon vanilla extract
05 - 1/2 teaspoon almond extract
06 - 2 teaspoons baking powder
07 - 3 cups all-purpose flour, properly measured (whisked, spooned and leveled)

→ Cream Cheese Frosting

08 - 1/2 cup salted butter, room temperature
09 - 8 ounces cream cheese, room temperature
10 - 1 pound powdered sugar
11 - 1 teaspoon vanilla extract

→ Toppings

12 - Fresh fruit: strawberries, blueberries, kiwi, banana slices, mandarin oranges, raspberries, etc.

# Instructions:

01 - Preheat your oven to 350°F. Lightly grease a half sheet pan or line it with parchment paper and set aside.
02 - In a large bowl, stir the cubed butter and sugar together until well combined. Add the egg, vanilla extract, and almond extract, then stir until everything is mixed.
03 - Gradually add the flour and baking powder to the wet mixture, stirring until a dough forms. Don't worry if it looks slightly crumbly - when squeezed in your hand, it should hold its shape nicely.
04 - Scoop dough using a large cookie scoop (about 3 tablespoons per cookie) and roll into balls. Press each ball with the bottom of a glass to flatten. Place in the refrigerator for 5 minutes to help them maintain their shape during baking.
05 - Bake for 8-10 minutes until the edges are just set but not browned. Let them cool on the hot baking sheet for 5 minutes before transferring to cooling racks to cool completely.
06 - In a large bowl, beat together the room temperature butter, cream cheese, powdered sugar, and vanilla until thick, smooth and creamy. Scrape down the sides of the bowl and mix again briefly to ensure everything is well incorporated.
07 - Spread a generous amount of cream cheese frosting on each cooled cookie. Top with your favorite fresh fruit in any pattern you like - get creative with colors and arrangements!
08 - Place the finished cookies on parchment-lined baking sheets, cover gently with plastic wrap, and refrigerate until ready to serve.

# Notes:

01 - Measuring flour correctly is crucial - whisk the flour first, then spoon it into your measuring cup and level the top. This prevents dense, dry cookies.
02 - For best results, make sure your butter and cream cheese are properly softened before making the frosting.
03 - These cookies are best enjoyed within 24 hours of adding the fruit toppings.

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