My Christmas cookie pie is a thick, chewy sugar cookie baked in a pizza pan and finished with vanilla buttercream frosting and sprinkles ~ yum!!
This giant Christmas cookie ~ cookie pizza ~ pizookie is so much easier than making a batch of individual cookies, just press the dough into the pan and bake. That’s it.
I’m nothing if not a holiday enthusiast, and this Christmas cookie pie speaks my language. I mean, who wouldn’t want a pizza-sized sugar cookie to nibble on while waiting for Santa to arrive? It starts with a perfectly soft, chewy sugar cookie base slathered in my favorite American buttercream (no refrigeration needed!), and topped with, what else… sprinkles.
The finished cookie looks downright show-stopping on a holiday dessert table and never fails to dazzle friends and family. It’s perfect for parties, gifting to neighbors, sending to the office, or anytime you want to show off without trying too hard 😉
I bake my Christmas cookie pie in a pizza pan
12″ pizza pan: I bake my giant sugar cookie in a 12″ pizza pan. Any large relatively flat pan will work, even a large cast iron skillet or pie plate. But remember if your pan is a different size your baking time will vary.
- 12″ pizza pan on Amazon (I prefer a pan that is relatively flat with shallow sides because that makes it easier to slide the cookie out of the pan for serving.
it’s all about the sprinkles!
This recipe was inspired by some pretty sprinkles I came across ~ they’re just a step up from the ordinary and I wanted to showcase them. Be sure to give your sprinkles a sniff before using them, especially if they’ve been in the cupboard a while, they can go off and ruin a good dessert.
Frosted Christmas Cookie Pie faqs
For sure! Roll the dough into tablespoon sized balls and bake for about 10-12 minutes. It may seem surprising, but a giant cookie pie and tablespoon-sized cookies often bake in nearly the same amount of time. That’s because bake time depends more on thickness than diameter. You may also want to check out my regular sugar cookie recipe as well.
Yes, the dough can be made 1–2 days ahead and refrigerated tightly wrapped. Let it soften at room temperature until pliable, then press into the pan. You can also freeze the dough for up to 2 months.
A 12-inch cake pan, cast iron skillet, pie plate or a large round tart pan works well. You can also use a 9×13 baking pan; the cookie will be slightly thicker and may need an extra minute or two of bake time ~ but it won’t be as cute 🙂
No. Because this recipe uses American buttercream, it is safe at room temperature for 2–3 days. Avoid cream cheese frosting unless you plan to refrigerate.
the bottom line
I originally made this Christmas cookie pie as a bit of holiday fun, but it completely won me over. The cookie has that perfect soft, chewy texture, and the almond-vanilla combination hits exactly the right festive note. It’s easy to make, genuinely adorable on the table, and people instantly love the idea. It’s now officially part of my annual Christmas baking routine!
Genius gifting idea: Place the whole cookie pie in a small pizza box lined with holiday tissue!
Frosted Christmas Cookie Pie
Equipment
- 12-inch pizza pan
Ingredients
- 12 Tbsp (1½ sticks / 170g) salted butter, softened, you can also use unsalted
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 21/4 cups (280g) all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
frosting
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 2 –3 Tbsp milk or cream
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- pinch of salt
Instructions
- Preheat oven to 350F. Butter your pan.
- Cream the soft butter and sugar together until light and fluffy. Scrape down the sides of the bowl as necessary. Beat in the egg, egg yolk, and extracts and mix until well combined. Scrape down the bowl again as you mix.
- Whisk the flour, baking powder, baking soda, and salt together in a bowl and add to the wet ingredients, with the mixer on low speed. Mix until the dough comes together and there is no dry flour left. The dough will be soft and sticky. Scrape the sides and bottom of the bowl and give a final mmix by hand.
- Pat the dough into your prepared pizza pan. I like to drop blobs of dough all over the surface of the pan to make it easier to get the whole bottom evenly covered. Use floured fingers to press and flatten the dough. I like to use a sheet of parchment paper to help flatten and smooth the dough at the end.
- Bake for about 14-16 minutes or until the edges are just turning slightly golden and the top is still pale but not shiny, and set in the center. The cookie will firm up as it cools, so try not to over bake.
- Let the cookie cool before frosting.
frosting
- I make my frosting in seconds in my food processor: load everything in and give it a whiz until smooth and creamy. Add more cream if it's too stiff, and a bit more sugar if it's too thin. You can also do this with electric beaters or in a stand mixer.
- Spread the frosting over the cookie, leaving 1/2 inch bare around the edges.
- Top with festive sprinkles.
- I like to let the frosting set up before slicing and serving. The cookie can be stored at room temperature for 2-3 days.
Nutrition
more cookies please!
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