Irresistible 30-Minute Fruit Pizza Sugar Cookie Delight

Question 1

Can I use homemade sugar cookie dough instead of refrigerated?

Accepted Answer

Absolutely! I've done both, and while the refrigerated dough is my go-to shortcut, homemade works great too. Just roll your dough to about 1/4-inch thickness before baking - and keep an eye on it since bake time might be a couple minutes longer. My grandma's old-fashioned sugar cookie recipe makes an incredible base, but let's be real - sometimes you just need that convenience roll from the grocery store!

Question 2

How do I prevent a soggy cookie crust?

Accepted Answer

Oh honey, we've all been there with a mushy-bottomed pizza! The key is drying your fruit REALLY well after washing - I pat mine with paper towels like I'm preparing surgery tools. Another trick? Spread a thin layer of frosting right to the edges to seal the crust. Sometimes I'll even pop the baked (but unfrosted) cookie in the fridge for 10 minutes to firm up before adding toppings.

Question 3

Can I assemble the fruit pizza sugar cookie ahead of time?

Accepted Answer

Here's my make-ahead secret: bake and frost the cookie base up to a day in advance, then add the fruit toppings right before serving. The frosting acts like a delicious protector keeping the crust crisp underneath. Trust me, I learned the hard way that assembled fruit pizzas don't love sitting around - those berry juices start creeping into the cookie after a few hours!

Easy Sugar Cookie Fruit Pizza

Ingredients

Instructions

Notes

Nutrition