Description
This delightful Lemon Cookie Pizza combines zesty lemon cookie crust with creamy yogurt topping and fresh berries for a refreshing, light dessert perfect for spring and summer gatherings.
Ingredients
Scale
Cookie Dough
- 1/4 cup butter, room temperature
- 1/4 cup granulated sugar
- 2 teaspoons lemon zest, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1 egg
- 1 1/4 cups all-purpose flour
Topping
- 1 1/2 cups plain yogurt
- 1 cup blackberries
- 1 1/2 cups sliced strawberries
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F (190 C) to prepare for baking the cookie base.
- Mix Butter: In a medium bowl, beat the room temperature butter with an electric mixer on medium speed for 30 seconds until creamy.
- Add Sugar and Flavorings: Add granulated sugar, 1 teaspoon lemon zest, baking powder, vanilla extract, and a pinch of salt to the butter. Beat for another 30 seconds until the ingredients are well combined.
- Add Egg and Flour: Beat in the egg until incorporated. Gradually add the all-purpose flour and beat on medium speed until the dough comes together. The dough may be crumbly. Use your hands to form it into a ball.
- Roll and Bake Dough: Lightly flour a clean surface and roll out the dough to about 1/2 inch thickness. Transfer it to a baking sheet and bake for approximately 12 minutes or until the cookie crust turns lightly golden brown.
- Cool the Base: Remove the cookie from the oven and let it cool for 8 to 10 minutes to set before adding toppings.
- Prepare Yogurt Topping: In a small bowl, mix the plain yogurt with the remaining 1 teaspoon of lemon zest to infuse fresh citrus flavor.
- Assemble the Pizza: Spread the lemon-zested yogurt evenly over the cooled cookie crust. Arrange the blackberries and sliced strawberries on top decoratively.
Notes
- You can substitute plain yogurt with Greek yogurt for a thicker topping.
- Make sure the dough is well chilled if it feels too sticky before rolling.
- For a sweeter topping, add a little honey or powdered sugar to the yogurt mixture.
- Use fresh and ripe berries for the best flavor and presentation.
- This dessert is best served immediately but can be refrigerated for up to a day.
