It’s that time again! And if you’re looking for a fun and creative Elf on the Shelf idea, you can make a little cookie pizza and printable pizza box.
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- Pizza box printable
- Cookie dough
- Royal icing (recipe can be halved)
- Gel food coloring
- 3″ diameter round cookie cutter
- Cardstock (white or kraft)
- Cookie decorating bags or bottles
- Food safe paintbrush or butter knife
- Elf on the Shelf
I also have over 30 other cookie recipes!
Shortbread Sugar Cookie Recipes
Make your cookie dough, roll out, cut out 3″ diameter circles, bake, and allow to cool before decorating.
If you don’t have a 3″ round cookie cutter, I’ve found that most cups have a 3″ diameter rim. You can also print out the printable, and use the circle I provided as a template. Just print out on card stock, cut out the circle, and use an xacto blade or sharp knife to hand-cut your cookies.
Make royal icing in colors for the pizza sauce, crust, cheese, and for whatever toppings you want to make.
Use a paint brush or butter knife to spread red icing on your cookie.
Flood crust around perimeter of cookie.
Flood in cheese.
Print out and assemble your pizza box.
Delight in the magic of your child discovering their elf baked them a pizza cookie while they were asleep!
Vanilla Shortbread Sugar Cookies
- measuring cups and spoons
- mixing bowls
- cling wrap
- large knife
- cookie cutters optional
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg room temperature
- 1 ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- Whisk dry ingredients (flour and cornstarch) together and set aside.
- Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
- Add egg and extract and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
- Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
- Turn out dough onto cling wrap, wrap tightly, and refrigerate overnight (or at least 4 hours).
- Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
- Bake at 350° for ~15 minutes, turn pan, and bake for another 1-5 minutes until edges are starting to turn a golden brown.
- Remove from oven and allow to fully cool on cookie sheet before handling.
- The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
- If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.
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