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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Supplies:
- 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
Step 1:
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.
Step 2:
Use a paint brush or butter knife to spread red icing on your cookie.
Step 3:
Flood crust around perimeter of cookie.
Step 4:
Flood in cheese.
Step 5:
Add toppings!
Step 6:
Print out and assemble your pizza box.
Step 7:
Delight in the magic of your child discovering their elf baked them a pizza cookie while they were asleep!
Vanilla Shortbread Sugar Cookies
Equipment
- measuring cups and spoons
- mixing bowls
- whisk
- spatula
- cling wrap
- large knife
- cookie cutters optional
Ingredients
- 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
Instructions
- 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.
Notes
- 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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