Sugar Cookie Fruit Pizzas

These cooky Fruit Pizzas have gotten to be one amongst the most effective forms of cookies, ever! they're 3 layers of utter appetisingness and everybody are going to be desire more!  I created these this past weekend as a result of I had family staying over therefore I wished to create a colourful sweet that every one the children and adults would love. we tend to all fair-haired them such a lot that {i decided|i created a decision} I had to share the instruction with you too therefore I made them once more the terribly next day, and nobody here is complaining  this. Fruit pizza pie cookies 2 days in an exceedingly row, affirmative please!

These cookies are straightforward to create and that i love that the dough doesn’t need refrigeration (they aren’t the thickest cookies however that’s excellent here). they're absolutely chewy and sweet and simply surprisingly sensible. And currently it’s nearly hour and that i need another. however i like love love these cookies!

Ingredients

• 2 3/4 cups (390g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cream of tartar
• 1 1/2 cups (310g) granulated sugar
• 1 cup (226g) unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• Fresh fruit of various colors*

Cream Cheese Frosting

• 5 Tbsp (70g) salted butter, softened
• 8 oz (226g) cream cheese, softened
• 2 cups (250g) powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. For the cookies: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. 
3. Mix in egg, then mix in egg yolk and vanilla extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, stop mixer and mix by hand to get flour at bottom if needed).
4. Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart. 
5. Bake in preheated oven 10 - 12 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
6. Repeat until all of the dough has been used up. Once cookies are cool (and just before serving) frost cookies with cream cheese frosting and top with fresh fruit.
7. For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter then blend in cream cheese and mix until smooth. Add powdered sugar and vanilla and mix until light and fluffy.

Adapted from HERE