Description
Easy, crowd-pleasing stacked sugar cookies made with refrigerated dough, creamy frosting, and colorful sprinkles.
Ingredients
Scale
- 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