![Halloween Sugar Cookie Pizza](https://cdn.statically.io/img/www.foodandwine.com/thmb/3hxNM37S4Rl8mb19oNw8FnXQLIo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/halloween-sugar-cookie-pizza-xl-recipe2017-6cbc3a52495746a0be43db402d96169c.jpg)
This would also be terrific with a peanut butter cookie crust.
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon kosher salt
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1 1/2 cups sugar
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1 1/2 stick unsalted butter, at room temperature
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1 large egg, at room temperature
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1/2 teaspoon pure vanilla extract
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1/2 cup unsweetened coconut flakes
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1 cup strawberry jam with or without seeds
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1 1/2 cup large marshmallows, some torn into smaller pieces
Directions
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In a large bowl, whisk the flour with the baking powder, baking soda and salt.
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In the bowl of a stand mixer fitted with the paddle, beat the sugar with the butter at medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until incorporated, about 2 minutes. At low speed, beat in the dry ingredients until the dough just comes together. Gather and pat the dough into a 7-inch disk. Wrap in plastic and refrigerate for 1 hour.
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Preheat the oven to 375°F. Spread the coconut in a pie plate and toast for about 10 minutes, until golden. Let cool. Line an inverted baking sheet or a pizza tray with parchment paper. Transfer the dough to the baking sheet. Bake in the center of the oven for 30 minutes, until golden around the edge. Transfer to a wire rack to cool completely.
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Meanwhile, preheat the broiler. Spread the strawberry jam over the cookie crust leaving a 1-inch border around the edge. Arrange the marshmallows over the jam. Broil 5 to 6 inches from the heat, until the marshmallows are golden.
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Scatter the toasted coconut over the pizza, slice into wedges and serve.
Make Ahead
The cookie dough can be frozen for up to 1 month.