These Pillsbury Stacked Sugar Cookies are an easy, crowd-pleasing way to get bakery-style fun at home—soft, buttery cookies stacked with creamy frosting and bright sprinkles. I’ve made this version many times for holiday platters and weekday treats; it’s fast, forgiving, and perfect for decorating with kids. If you like simple recipes that look special, these stacks deliver consistent results and happy smiles (and yes, I’ve tested stacking heights to find the perfect bite).
Why Make This Recipe
- Fast and convenient: uses refrigerated sugar cookie dough for huge time savings without sacrificing flavor.
- Party-ready presentation: stacked cookies look impressive on dessert tables for birthdays, holidays, or weeknight treats.
- Kid-friendly activity: easy decorating and assembly make this a fun cooking project with kids.
- Reliable texture: the method produces soft, slightly chewy cookies that hold a frosting layer without collapsing.
- Personal insight: I love this recipe because it turns a pantry shortcut into something that feels homemade and festive—pair it with a warm drink and you’re set. Also try pairing with a seasonal drink like this holiday punch for parties.
Recipe Overview
- Prep time: 25 minutes (includes cooling)
- Cook time: 8–10 minutes per sheet
- Total time: about 45 minutes
- Servings: makes 12 cookie stacks (3–4 cookies per stack)
- Difficulty: Easy
- Method: Bake refrigerated sugar cookie dough at 350°F, cool completely, pipe or spread frosting between layers, then chill briefly to set.
My Experience Making This Recipe
I tested stacked versions with two to five cookies per stack and found three layers offers the best balance of flavor and stability. Early tests had frosting sliding off when stacked warm, so I always cool cookies completely and chill stacks briefly; that solved the problem every time.
How to Make Delicious Pillsbury Stacked Sugar Cookies for Year-Round Joy
Start with two 16.5-ounce cans of Pillsbury refrigerated sugar cookie dough, preheat your oven to 350°F, and line baking sheets with parchment or a silicone mat. Slice dough into even rounds (about 1-inch thick) and bake 8–10 minutes until the edges are set and lightly golden; cool on a rack for at least 20 minutes. Make a quick buttercream (1/2 cup unsalted butter, 1 1/2 cups powdered sugar, 1 tsp vanilla, 1–2 tbsp milk) or use store-bought frosting; pipe about 1 tablespoon between cookies and stack 3 tall. Press gently to level, finish with a dab of frosting and sprinkles, then chill 15–20 minutes to set before serving. For decorating technique tips, see my notes on decorating and texture here.
Expert Tips for Success
- Bake even rounds: roll the dough into a log with consistent diameter or press into same-size rounds so stacks align and look neat.
- Cool completely: warm cookies soften the frosting and cause stacks to slump; allow cookies to cool 20–30 minutes on a wire rack.
- Use a piping bag: a small round tip (about 1/4 inch) gives a uniform frosting layer and avoids overfilling the stack.
- Chill to set: 15–30 minutes in the fridge stabilizes buttercream and makes stacks transportable.
- Equipment note: an offset spatula or small palette knife makes smoothing frosting between layers much easier than a butter knife.
How to Serve Delicious Pillsbury Stacked Sugar Cookies for Year-Round Joy
- Dessert platter: arrange stacks on a platter with assorted cookies and candies for parties; the height adds visual interest—pair with festive cookies like these holiday sugar cookies.
- Coffee or tea service: serve one stack per person with robust coffee or spiced tea for an afternoon treat.
- Gift boxes: wrap a pair of chilled stacks in cellophane with ribbon for neighbor or teacher gifts.
- Kid-friendly plates: let kids decorate their own stacks at a make-your-own-cookie-bar for birthdays or classroom parties.
Storage and Reheating Guide
Store assembled stacks in an airtight container in the refrigerator for up to 4 days; place parchment between layers to prevent sticking. Unassembled baked cookies keep at room temperature in an airtight container for 3 days, or freeze baked cookies (single layer on a sheet until firm, then transfer to a freezer bag) for up to 3 months. To refresh frozen cookies, thaw in the refrigerator overnight and warm briefly in a 300°F oven for 4–6 minutes to regain softness before assembling. Reheat assembled stacks only briefly (1–2 minutes at 300°F) to avoid melting frosting.
Recipe Variations
- Gluten-free: substitute with a gluten-free refrigerated sugar cookie dough or use a tested homemade gluten-free sugar cookie recipe; use gluten-free sprinkles to keep it safe for sensitive eaters. For more air-fryer and alternative techniques see this air-fryer guide for method ideas.
- Dairy-free/vegan: use dairy-free margarine or coconut oil in a vegan buttercream and choose a vegan refrigerated cookie dough if available.
- Flavor twists: add 1/2 tsp lemon zest and 1/4 tsp almond extract to the buttercream for a bright finish, or fold 2 tbsp cocoa powder into the frosting for a chocolatey layer.
- Mini stacks: make smaller 1.5-inch stacks using a biscuit cutter for bite-sized party favors.
Nutritional Highlights
- These are a treat: sugar cookies provide quick energy from carbohydrates and sugars; enjoy them in moderation as part of a balanced diet.
- Allergens: contains wheat, milk, and egg (check labels for specific Pillsbury product allergen info); may contain soy. Use substitutions for gluten or dairy as needed.
- Portion guidance: aim for one stack per person (about 2–3 cookies) to keep portions sensible for parties.
Troubleshooting Common Issues
- Problem: Frosting slides off the cookie stack. Solution: Cool cookies completely and chill stacks for 15–30 minutes after assembly; reduce frosting quantity per layer if cookies are slick.
- Problem: Cookies spread too much in the oven. Solution: Chill shaped dough 10–15 minutes before baking and bake on a cool baking sheet to prevent excessive spreading.
- Problem: Dry, crumbly cookies after baking. Solution: Reduce baking time by 1–2 minutes and remove when edges are just set; cool on a rack to stop carryover cooking.
Frequently Asked Questions
Q: Can I use homemade sugar cookie dough instead of Pillsbury?
A: Absolutely. Use your favorite recipe, roll into uniform rounds, and follow the same bake-and-cool steps. Adjust baking time based on your dough thickness; thinner cookies may need 6–8 minutes at 350°F, thicker 10–12 minutes.
Q: How tall can I safely stack these cookies?
A: Three to four cookies per stack is stable for most buttercream thicknesses. If you want taller stacks, use a firmer filling (Swiss meringue or stabilized cream cheese) and chill longer to set between additions.
Q: Will the frosting make the cookies soggy overnight?
A: A thin, stable buttercream forms a barrier and generally keeps cookies fine for 1–2 days in the fridge. For longer storage, assemble shortly before serving or keep cookies and frosting separate until ready to serve.
Q: Can I decorate in advance for a party?
A: Yes—fully assemble and chill the stacks up to 24 hours ahead. Store in a single layer in an airtight container and remove 20–30 minutes before serving to take the chill off.
Conclusion
If you enjoy quick, crowd-pleasing baked goods that look homemade, these stacked sugar cookies are a reliable go-to. For another sweet, pull-apart-style treat that’s great alongside a cookie platter, check out Cinnamon Sugar Pull-Apart Bread – Joy the Baker.
Print
Pillsbury Stacked Sugar Cookies
- Total Time: 45 minutes
- Yield: 12 cookie stacks (3–4 cookies per stack) 1x
- Diet: Vegetarian
Description
Easy, crowd-pleasing stacked sugar cookies made with refrigerated dough, creamy frosting, and colorful sprinkles.
Ingredients
- 2 cans (16.5 oz each) Pillsbury refrigerated sugar cookie dough
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk
- Sprinkles for decoration
Instructions
- Preheat oven to 350°F and line baking sheets with parchment or a silicone mat.
- Slice dough into even rounds, about 1-inch thick, and bake for 8–10 minutes until edges are set and lightly golden.
- Cool on a rack for at least 20 minutes.
- Prepare buttercream by mixing softened butter, powdered sugar, vanilla, and milk until smooth.
- Pipe about 1 tablespoon of frosting between cookies and stack 3 high; press gently to level.
- Finish with a dab of frosting and sprinkles on top.
- Chill stacked cookies for 15–20 minutes to set before serving.
Notes
Cool cookies completely before stacking to prevent frosting from sliding. Use a piping bag for a uniform frosting layer.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack (about 2-3 cookies)
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg