About this recipe
Instead of spending time cutting out cookies this holiday season, consider making one large shareable cookie pizza.
“I have no patience for cutout cookies and decorating them,” Dietitian Kim Galeaz said.
Galeaz shares her recipe for a sugar cookie pizza decorated with mini M&Ms to resemble Christmas lights. The inclusion of almond extract in both the cookie and buttercream frosting adds an extra special touch.
Copycat recipe: The Tom Cruise Coconut Cake
To keep the buttercream icing white, use clear vanilla, as regular vanilla will turn it an off-white color.
This is the third in a series of holiday cookie recipes. Click here for red velvet cream cheese sandwich cookies and here for chocolate-covered cherry cookies.
Ingredients
Yields: 2 cookie pizzas
Sugar Cookie Dough
Kim’s Buttercream Frosting
Directions
Sugar Cookie Dough
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In a large bowl, mix powdered sugar and butter until blended. Start on low speed to avoid sugar flying, then increase speed.
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Add egg, vanilla and almond extract; blend well on medium-high speed.
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In a separate bowl, whisk flour, baking soda and cream of tartar.
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Add flour mixture gradually to butter mixture, mixing well until blended.
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Divide dough into two equal parts, flatten into discs, wrap in plastic and refrigerate for at least 3 hours.
TIP:
Can refrigerate overnight or up to a couple of days. -
When ready to bake, let discs sit at room temperature for 30 minutes to soften.
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Heat oven to 350°F. Prepare a 12-inch parchment circle and lightly spray pizza pan.
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Place one disc on parchment and roll/pat to ¼-inch thick, about 11 inches in diameter.
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Bake for 6–7 minutes until delicately golden on bottom and done in the middle.
TIP:
Bake one cookie pizza at a time for even cooking.
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Cool on wire rack. Ice once cooled, then decorate with M&Ms to resemble holiday lights.
Kim’s Buttercream Frosting
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Cream butter until smooth (about 3 minutes).
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Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
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Mix in vanilla and almond extracts, plus milk 1 tablespoon at a time, until blended.
TIP:
Use clear vanilla if you need the icing to stay white.
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Tint 1½ to 2 cups frosting green or brown for holiday light string.
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Recipes by culinary registered dietitian nutritionist Kim Galeaz, RDN, LD with inspiration from bettycrocker.com and numerous similar online recipes.
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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