The very best soft vanilla sugar cookie crust that melts in your mouth, enhancing the flavors of your favorite fruit tarts and cookie pizzas.
So I struggle with calling these things as “cookie pizzas” as my Pizzaiola side doesn’t consider this pizza. I personally would rather call it a cookie bar base but most folks won’t search for cookie bar base but rather cookie pizza is a huge search item.
This cookie base creates such a tender, sweet vanilla crumb but is sturdy enough that when you slice it you can hold it in your hand like a pizza.
Gather Your Ingredients
This recipe uses pantry (and fridge) staples:
- Dry ingredients – sugar, flour, baking powder, and salt
- Fridge – eggs and butter
- Star of the dish – Vanilla Paste
Make the Cookie Tart Base
For this recipe, you can use a stand mixer, an electric mixer, or simply a whisk and a spatula. Go with what you’re most comfortable with as this recipe is very forgiving!
- To a bowl, add your butter and sugar, and cream until the sugar is incorporated and has dissolved.
- Add in the egg, mixing until the mixture is light and creamy.
- Mix in the vanilla and set aside while you grab your dry ingredients.
- In another bowl, whisk together your flour, salt, and powder.
- Add that to the egg mixture and mix just until combined. I tend to use a spatula for this process.
- Line a rimmed quarter sheet pan with parchment paper and transfer the dough to the prepared pan.
- Since the dough is sticky, cover it with plastic wrap and start to press the dough down into the corners and in an even layer.
- You can use your hands to do this but I found using these pastry rollers so much easier to use.
- Once it’s all in an even layer, replace the plastic wrap with fresh covering the pan completely and place it in the fridge for at least an hour.
- To bake, preheat the oven to 350F, remove the plastic wrap and bake for 14-18 minutes or until the cookie has a light golden color. It will be slightly soft and have a little ‘give’ when you push it. It will firm up as it cools. This cookie shouldn’t be crisp.
- Remove it from the oven and place the pan on a cooling rack. Allow to cool completely in the pan.
Ways To Top This Cookie Crust
One it’s baked, you can be your own dessert Picasso. For summer desserts I prefer lighter toppings like the White Chocolate Cheesecake frosting and various fresh fruits.
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Easy Soft and Tender Vanilla Sugar Cookie Crust
The very best soft vanilla sugar cookie crust that melts in your mouth, enhancing the flavors of your favorite fruit tarts and cookie pizzas.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 30 minutes
- Category: cookie, dessetrts, sheet pan cookie, bar cookies, pizza cookies, tart shells, summer desserts
- Method: oven
- Cuisine: cookie, dessetrts, sheet pan cookie, bar cookies, pizza cookies, tart shells, summer desserts
Ingredients
- 1 cup/ 201g of sugar
- 8 Tablespoons/ 113.4g butter, unsalted and softened
- 1 XL egg, room temp
- 1 1/2 Tablespoons/ 19.5g Vanilla Paste
- 1 3/4 cup/ 224g all-purpose flour, sifted
- 1 teaspoon/ 4g baking powder
- 1/2 teaspoon/ 2g kosher salt
- Topping(s) of choice: fresh fruits, white chocolate cheesecake frosting, ganache, etc
Instructions
- In a bowl combine the sugar and butter until light and creamy. Add in the egg and beat until combined. Add in the Vanilla Paste and mix just until incorporated. In a different bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the egg mixture and mix just until combined.
- To a parchment-lined quarter sheet pan, add the dough. Cover with plastic wrap and press or roll the dough into an even layer on the pan. Replace plastic wrap, cover the entire pan, and place it in the fridge for at least an hour.
- When ready to bake, preheat the oven to 350F. Remove the pan from the fridge, uncover, and bake for 14-18 minutes or until the cookie is light golden brown and has just a little give. Place the pan on a cooling rack and allow it to cool completely.
- Once cooled, top with your favorite topping(s) and serve!
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