Brown Butter Maple Cookie Pizza
This dessert pizza has a crisp sugar cookie base and a creamy maple frosting. It's a great afternoon treat with a cup of coffee or a quick weeknight dessert.
- Cookie Pizza
- 1 pkg (16.5 oz/465 g) refrigerated sugar cookie dough
- ½ tsp (2 mL) pumpkin pie spice
- ½ cup (125 mL) heavy cream
- ½ tbsp (7 mL) powdered sugar
- 1 tbsp (15 mL) English toffee bits
- Brown Butter Maple Frosting
- ¼ cup (60 mL) butter (½ stick)
- 1½ cups (375 mL) powdered sugar
- 2 tbsp (30 mL) heavy cream
- 1 tbsp (15 mL) maple syrup
Preheat the oven to 350°F (180°C).
Break up the cookie dough in a medium bowl, add the pumpkin pie spice, and knead until thoroughly combined.
Shape the dough into a ball and place in the center of the Medium Pizza Stone. Roll out, leaving a 1" (2.5-cm) border from the edge.
Bake until the edges are lightly golden brown, about 17–19 minutes.
To brown the butter, melt in a saucepan over medium heat. Once melted, the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Remove from the heat and pour into a bowl to stop from cooking.
To make the frosting, whisk the powdered sugar, heavy cream, maple syrup, and browned butter until smooth.
Let the cookie cool for 10 minutes, then loosen from the stone to prevent sticking
Once the cookie has cooled completely, evenly spread the frosting. Use a spoon to make a swoop design (see cook’s tips).
Pipe a whipped cream border around the cookie. Top with English toffee bits.
- 12 servings
Creating swoops is an easy way to make the frosting look beautiful. Just move the back of a spoon back and forth and from side to side.
To create the perfect whipped cream border on this cookie, use the Easy Accent Decorator with the half-moon shell tip for a pretty touch.