Pillsbury Stacked Sugar Cookies Recipe
Make the easiest stacked sugar cookies with Pillsbury cookie dough and fun designs! Use any holiday cookies and holiday sprinkles and sanding sugar to make these - just three ingredients!
Servings: 24 cookies
Cost: $7
Ingredients
- 1 (24 count) package Pillsbury bake and break sugar cookies (see note)
- 2 (20 count each) packages Pillsbury Shaped Sugar Cookies (see note)
- ½ cup colorful sanding sugar or nonpareils
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
- Break apart the sugar cookies and roll into a ball. Roll in sanding sugar and/or nonpareils.
- Place sugar cookie balls on prepared baking sheets. Press lightly with the palm of your hand.
- Place a Pillsbury shaped cookie on top of each sugar cookie.
- Bake 10-12 minutes or until light golden brown and no longer glossy. Cool 10 minutes on cookie sheets before removing to a rack to completely cool.
- Store in an airtight container for up to 5 days or freeze for several months.
Notes
- Use any kind of refrigerated cookie dough - you're not limited to sugar cookies.
- Use any of the shapes (for any holiday)
- Use any color sugar/nonpareils
- If you want to use a log of cookie dough cut and roll 1 tablespoon balls
- 1 pack of bake and break makes 24 cookies and 1 pack of the shaped makes 20. So you either need 2 shaped cookies or you'll have 4 sugar cookies left over.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 0.1g | Protein: 0.005g | Fat: 0.01g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.005g | Cholesterol: 0.005mg | Sodium: 0.4mg | Potassium: 0.1mg | Sugar: 0.1g | Vitamin A: 0.02IU | Calcium: 0.003mg | Iron: 0.001mg
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