Hey there, cookie lovers! Have you ever stared at that tube of Pillsbury sugar cookie dough in your fridge and thought, ‘There’s got to be more to life than just circles’? You’re absolutely right. We’re about to unlock a whole world of easy, irresistible treats that go way beyond the baking sheet. Get ready to be inspired—your new favorite dessert is just a scroll away.
Sugar Cookie Cheesecake Bars
Craving something that merges holiday nostalgia with creamy indulgence? These Sugar Cookie Cheesecake Bars are your answer—they’re soft, sweet, and impossible to resist.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- 1 cup (2 sticks) unsalted butter, softened—I always use room temp butter for easier creaming
- 1 cup granulated sugar
- 2 large eggs, at room temperature for better blending
- 1 tsp vanilla extract, pure vanilla gives the best flavor
- 2 ½ cups all-purpose flour, spooned and leveled to avoid dense bars
- ½ tsp baking powder
- ¼ tsp salt
- 8 oz cream cheese, softened—full-fat cream cheese creates the creamiest texture
- ½ cup powdered sugar, sifted to prevent lumps
- 1 tsp lemon zest, freshly grated for a bright hint
- Sprinkles for topping, because why not add some fun color?
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add the room temperature eggs one at a time, beating well after each addition to incorporate fully.
- Mix in the vanilla extract until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms—don’t overmix to keep the cookies tender.
- Press two-thirds of the dough evenly into the bottom of the prepared pan using your fingers or a spatula.
- In another bowl, beat the softened cream cheese, powdered sugar, and lemon zest together on medium speed for 1-2 minutes until smooth and creamy.
- Spread the cream cheese mixture evenly over the dough layer in the pan.
- Crumble the remaining dough over the top in small pieces, then sprinkle with sprinkles for a festive touch.
- Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the center is set but slightly jiggly.
- Remove from the oven and let cool completely in the pan on a wire rack for at least 2 hours—this helps the bars firm up for clean slicing.
- Use the parchment overhang to lift the bars out of the pan, then cut into 16 squares with a sharp knife.
Expect a soft, chewy sugar cookie base with a luscious, tangy cheesecake layer that melts in your mouth. Each bite offers a perfect balance of sweetness and creaminess, making them ideal for parties or a cozy treat. For a creative twist, drizzle with melted white chocolate or serve alongside a scoop of vanilla ice cream.
Frosted Sugar Cookie Fruit Pizza
Ready to turn basic cookies into a showstopping dessert? This frosted sugar cookie fruit pizza combines buttery cookie crust, creamy frosting, and fresh fruit for a treat that’s as fun to make as it is to eat. Trust me—it’s the ultimate crowd-pleaser for any gathering.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened to room temperature (this makes the cookie dough perfectly creamy—I always leave it out for 30 minutes beforehand)
– 1 cup granulated sugar
– 1 large egg, at room temperature for better mixing
– 1 tsp vanilla extract (pure vanilla gives the best flavor, but imitation works in a pinch)
– 2 ½ cups all-purpose flour, spooned and leveled to avoid a dry dough
– ½ tsp baking powder
– ¼ tsp salt
– 8 oz cream cheese, softened (full-fat is my go-to for that rich, tangy frosting)
– ½ cup powdered sugar, sifted to prevent lumps
– 1 cup mixed fresh berries (like strawberries and blueberries—I love using seasonal fruit for a vibrant look)
– 1 kiwi, peeled and sliced thinly
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed for 2–3 minutes until light and fluffy—this creaming step is key for a tender cookie.
3. Add the room-temperature egg and vanilla extract, then mix on low speed just until combined, about 30 seconds.
4. In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms, scraping down the sides as needed.
6. Tip: Don’t overmix the dough, or the cookies can become tough.
7. Press the dough evenly into a 12-inch circle on the prepared baking sheet, about ¼-inch thick.
8. Bake at 350°F for 10–12 minutes, until the edges are lightly golden—check at 10 minutes to avoid overbaking.
9. Remove from the oven and let the cookie crust cool completely on the baking sheet for 30 minutes.
10. While cooling, make the frosting by beating the softened cream cheese and sifted powdered sugar in a bowl on medium speed for 1–2 minutes until smooth.
11. Tip: If the frosting seems too thick, add a teaspoon of milk to loosen it up.
12. Once the cookie crust is cool, spread the cream cheese frosting evenly over the top with an offset spatula.
13. Arrange the mixed berries and kiwi slices decoratively on the frosting, pressing them gently to adhere.
14. Tip: For a glossy finish, brush the fruit lightly with a simple syrup or honey.
15. Chill the assembled fruit pizza in the refrigerator for at least 1 hour before serving to set the frosting.
Outrageously delicious, this dessert offers a crisp cookie base with a creamy, tangy layer and juicy fruit bursts. Serve it sliced into wedges for a party or as a whole pie for a stunning centerpiece—either way, it’s a sweet sensation that disappears fast!
Pillsbury Sugar Cookie Dough Sandwiches
Out-of-this-world easy and nostalgic, these cookie dough sandwiches are your new secret weapon for instant dessert satisfaction. Grab that tube of Pillsbury sugar cookie dough and let’s make magic happen in minutes—no fancy skills required, just pure fun.
Serving: 12 sandwiches | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– 1 tube (16.5 oz) Pillsbury refrigerated sugar cookie dough—I always keep a tube in the fridge for emergencies like this!
– 1 cup (8 oz) cream cheese, softened to room temperature for easy mixing
– ½ cup (4 oz) unsalted butter, also at room temperature to blend smoothly
– 1 tsp pure vanilla extract—skip the imitation stuff for the best flavor
– 2 cups (8 oz) powdered sugar, sifted to avoid lumps in your filling
– Optional: ¼ cup rainbow sprinkles for a festive touch, because why not?
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Slice the Pillsbury sugar cookie dough into 24 equal rounds, about ¼-inch thick each, and place them 2 inches apart on the baking sheets.
3. Bake the cookies for 8–10 minutes, until the edges are just golden brown—they’ll firm up as they cool, so don’t overbake.
4. Let the cookies cool completely on the baking sheets for 15 minutes; this prevents them from breaking when you assemble.
5. In a large bowl, beat the softened cream cheese and unsalted butter with an electric mixer on medium speed for 2 minutes until fluffy.
6. Add the pure vanilla extract and gradually mix in the sifted powdered sugar on low speed to avoid a powdered sugar cloud, then beat on high for 1 minute until smooth.
7. If using, fold in the rainbow sprinkles gently with a spatula for a colorful filling.
8. Spoon 1 tablespoon of the cream cheese filling onto the flat side of a cooled cookie and top with another cookie, pressing lightly to form a sandwich.
9. Repeat with all cookies, then chill the sandwiches in the refrigerator for 30 minutes to set the filling—this makes them easier to handle.
10. Serve immediately or store in an airtight container in the fridge for up to 3 days.
Gooey and soft with a hint of tang from the cream cheese, these sandwiches are pure childhood joy in every bite. The cookies stay chewy while the filling adds a creamy contrast—perfect for dunking in milk or crumbled over ice cream for an extra treat.
Sugar Cookie S’mores
Kick your classic s’mores up a notch with this sugar cookie twist. Imagine gooey marshmallows and melted chocolate sandwiched between soft, buttery cookies—it’s a game-changer for your next gathering. Trust me, these disappear fast.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 ¼ cups all-purpose flour (I always spoon and level for accuracy)
– 1 tsp baking soda
– ½ tsp fine sea salt (it balances the sweetness perfectly)
– 1 cup unsalted butter, softened to room temperature (this is key for a creamy dough)
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs, at room temperature (they incorporate better this way)
– 2 tsp pure vanilla extract (I splurge on the good stuff)
– 12 large marshmallows
– 1 cup milk chocolate chips (or dark if you prefer a richer bite)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to cream the softened unsalted butter, granulated sugar, and packed light brown sugar for 2–3 minutes until light and fluffy.
4. Add the room-temperature large eggs one at a time, beating well after each addition, then mix in the pure vanilla extract.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms—don’t overmix.
6. Scoop dough into 24 rounded tablespoons and place them 2 inches apart on the prepared baking sheets; flatten each slightly with your palm.
7. Bake for 8–10 minutes until the edges are lightly golden but centers are still soft; they’ll firm up as they cool.
8. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. Place 12 cookies bottom-side up and top each with 1 large marshmallow and a sprinkle of milk chocolate chips.
10. Broil on high for 1–2 minutes, watching closely until marshmallows are toasted and chocolate is melty.
11. Immediately top with the remaining cookies, pressing gently to sandwich.
Now, enjoy the warm, chewy marshmallow and melted chocolate oozing between those soft sugar cookies. Nothing beats that sweet, toasty crunch—try serving them with a cold glass of milk for the ultimate treat.
Chocolate-Dipped Sugar Cookie Sticks
Ditch the boring sugar cookies—these chocolate-dipped sticks are your new holiday obsession. They’re crunchy, sweet, and totally dippable. Perfect for gifting or just demolishing with a hot coffee.
Serving: 24 sticks | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy—trust me, it matters)
– ¾ cup granulated sugar
– 1 cup unsalted butter, softened to room temp (this makes creaming a breeze)
– 1 large egg, at room temperature for better emulsification
– 1 tsp pure vanilla extract (skip the imitation stuff)
– ½ tsp baking powder
– ¼ tsp salt
– 8 oz semi-sweet chocolate chips (I like Ghirardelli for a smooth melt)
– 1 tbsp coconut oil (this gives the chocolate a gorgeous shine)
– Sprinkles or crushed candy canes for topping, optional but festive
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar on medium speed for 2–3 minutes, until light and fluffy.
4. Add the room-temperature large egg and pure vanilla extract to the butter mixture, beating on low until just incorporated.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms—don’t overmix.
6. Divide the dough into 24 equal portions and roll each into a 4-inch-long stick shape, about ½-inch thick.
7. Arrange the sticks on the prepared baking sheet, spacing them 1 inch apart to allow for slight spreading.
8. Bake at 350°F for 10–12 minutes, until the edges are lightly golden—they’ll firm up as they cool.
9. Let the sticks cool completely on the baking sheet for 15 minutes, then transfer to a wire rack.
10. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil, microwaving in 30-second intervals, stirring between each, until smooth.
11. Dip one end of each cooled stick into the melted chocolate, twisting to coat evenly, and place on parchment paper.
12. Immediately top with sprinkles or crushed candy canes, if using, before the chocolate sets.
13. Allow the chocolate to harden at room temperature for 30 minutes, or speed it up in the fridge for 10 minutes.
What you get is a crisp cookie with a buttery snap, balanced by that rich chocolate shell. Serve them stacked in a jar for a cute display, or pair with a mug of spiced cider for the ultimate cozy vibe.
Sugar Cookie Truffles
Melt your holiday stress away with these no-bake Sugar Cookie Truffles. They’re the ultimate sweet shortcut—think crumbled cookies, creamy frosting, and a chocolate shell. Seriously, they disappear faster than you can say “sugar rush.”
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (14 oz) package of soft sugar cookies—I always grab the store-bought kind for maximum ease.
– 4 oz cream cheese, softened to room temperature so it blends smoothly without lumps.
– 1 tsp pure vanilla extract—skip the imitation stuff for a richer flavor.
– 12 oz white chocolate chips, my favorite for that classic sweet coating.
– 2 tbsp sprinkles or crushed candy canes, because a little sparkle makes everything better.
Instructions
1. Place the sugar cookies in a food processor and pulse until they form fine crumbs, about 30 seconds—no big chunks allowed.
2. Add the softened cream cheese and vanilla extract to the food processor, then pulse again until the mixture comes together into a dough-like consistency, roughly 45 seconds.
3. Scoop out tablespoon-sized portions of the dough and roll them into smooth balls with your hands, placing them on a parchment-lined baking sheet. Tip: If the dough feels sticky, chill it in the fridge for 10 minutes first.
4. Freeze the rolled balls on the baking sheet for 15 minutes to firm them up, which prevents melting later.
5. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth—don’t overheat or it’ll seize.
6. Using a fork, dip each frozen ball into the melted white chocolate, tapping off any excess, then return it to the parchment-lined sheet. Tip: Work quickly to keep the chocolate from hardening.
7. Immediately sprinkle the tops with sprinkles or crushed candy canes before the chocolate sets, about 1 minute in.
8. Let the truffles sit at room temperature for 30 minutes until the chocolate coating is fully hardened. Tip: For a faster set, pop them in the fridge for 10 minutes instead.
Just imagine biting into these—creamy, crumbly centers wrapped in a crisp white chocolate shell. They’re perfect for gifting in festive boxes or stacking high on a dessert platter. Honestly, you’ll want to hide a few for yourself before they’re all gone!
Sugar Cookie Doughnut Holes
A holiday classic gets a hole-y makeover. These bite-sized treats mash up sugar cookie nostalgia with doughnut shop vibes—perfect for your next cookie swap or lazy Sunday craving. They’re dangerously easy to pop straight from the cooling rack.
Serving: 24 holes | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 2 cups all-purpose flour (I always spoon and level to avoid dense cookies)
– ¾ cup granulated sugar (for that classic sweet bite)
– ½ cup unsalted butter, softened (room temp is key for a smooth dough)
– 1 large egg (I crack mine into a small bowl first to check for shells)
– 2 tsp pure vanilla extract (the good stuff makes a difference)
– ½ tsp baking powder
– ¼ tsp salt
– Vegetable oil for frying (about 2 cups, enough for 2-inch depth in your pot)
– ½ cup powdered sugar for dusting (sifted to avoid lumps)
Instructions
1. In a large bowl, cream together the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes.
2. Add the egg and vanilla extract to the butter mixture, and beat on low until fully combined, scraping down the bowl with a spatula.
3. In a separate medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms—don’t overmix. Tip: If the dough feels sticky, chill it in the fridge for 10 minutes to make rolling easier.
5. Scoop the dough by the tablespoon and roll into smooth 1-inch balls between your palms, placing them on a parchment-lined baking sheet.
6. Heat vegetable oil in a heavy-bottomed pot or deep skillet to 350°F, using a candy thermometer for accuracy. Tip: Test the oil by dropping in a tiny dough scrap; it should sizzle and float immediately.
7. Carefully add 5-6 dough balls to the hot oil using a slotted spoon, frying for 1–2 minutes per side until golden brown. Tip: Don’t overcrowd the pot to maintain the oil temperature.
8. Remove the fried doughnut holes with the slotted spoon and drain on a paper towel-lined plate for 1 minute to absorb excess oil.
9. While still warm, roll the doughnut holes in the sifted powdered sugar until fully coated, shaking off any excess.
10. Serve immediately or let cool completely on a wire rack. Enjoy warm for a melty sugar rush!
Every bite delivers a crisp, golden shell that gives way to a soft, cakey center—like a sugar cookie and doughnut had the best fusion ever. Dust them extra heavy for a snowy effect, or dunk in coffee for the ultimate cozy treat.
Caramel Apple Sugar Cookie Cups
Viral-worthy dessert alert! These Caramel Apple Sugar Cookie Cups combine buttery cookie crusts with gooey caramel-apple filling. They’re the perfect handheld treat for fall gatherings—impossible to eat just one.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened (room temp is key for easy creaming)
– 1 cup granulated sugar
– 1 large egg, at room temp—this helps everything blend smoothly
– 1 tsp pure vanilla extract, my go-to for that warm flavor
– 2½ cups all-purpose flour, spooned and leveled to avoid dense cookies
– ½ tsp baking powder
– ½ tsp salt
– 2 medium Granny Smith apples, peeled and finely diced (tart apples balance the sweetness)
– ½ cup store-bought caramel sauce, plus extra for drizzling—I love the thick, pourable kind
– ½ tsp ground cinnamon, for that cozy spice kick
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes, until light and fluffy. Tip: Don’t rush this—creaming properly gives the cookies a tender texture.
3. Add the room-temperature egg and vanilla extract to the butter mixture, beating on low until fully combined, about 30 seconds.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms, about 1 minute. Avoid overmixing to keep the cookies from becoming tough.
6. Divide the dough evenly into 12 portions and press each into the prepared muffin cups, forming a cup shape with your fingers—make sure the dough goes up the sides about ¾ of the way.
7. In a medium bowl, toss the diced Granny Smith apples with the ground cinnamon until evenly coated.
8. Spoon the apple mixture evenly into the cookie cups, filling each about halfway.
9. Drizzle 2 teaspoons of caramel sauce over the apples in each cup.
10. Bake in the preheated oven for 16–18 minutes, until the cookie edges are golden brown and the apples are tender. Tip: Check at 16 minutes—overbaking can dry out the caramel.
11. Remove from the oven and let cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely.
12. Drizzle with extra caramel sauce before serving, if desired.
Ready to indulge? These cups offer a crisp, buttery cookie base with soft, cinnamon-spiced apples and a luscious caramel swirl. Serve them warm with a scoop of vanilla ice cream for an extra-decadent twist, or pack them for a festive autumn picnic—they’re as portable as they are delicious.
Sugar Cookie Ice Cream Sandwiches
Zap your holiday leftovers into something spectacular with these Sugar Cookie Ice Cream Sandwiches. They’re the ultimate sweet-salty-crunchy mashup that’ll make you forget all about that fruitcake. Seriously, your freezer will thank you.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for extra fluffy cookies)
– 1 cup unsalted butter, softened (room temp is key for perfect creaming)
– 1 cup granulated sugar (I use organic cane sugar for a subtle molasses note)
– 1 large egg, at room temperature (cold eggs can make the dough seize)
– 2 teaspoons pure vanilla extract (the good stuff—imitation just won’t do)
– 1/2 teaspoon baking powder
– 1/4 teaspoon fine sea salt (a pinch more if you love that salty-sweet contrast)
– 1 quart vanilla ice cream, slightly softened (I’m loyal to a rich, custard-style base)
– 1/2 cup rainbow sprinkles for rolling (go bold with jimmies—they add the best crunch)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream the softened butter and granulated sugar together with a hand mixer on medium speed for 2–3 minutes, until light and fluffy.
3. Beat in the room-temperature egg and pure vanilla extract until fully incorporated, about 30 seconds.
4. In a separate bowl, whisk the sifted all-purpose flour, baking powder, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms—don’t overmix.
6. Scoop the dough into 24 equal portions (about 1 tablespoon each) and roll into balls.
7. Roll each ball in the rainbow sprinkles to coat evenly, then place them 2 inches apart on the prepared baking sheets.
8. Bake one sheet at a time in the preheated oven for 8–10 minutes, until the edges are just set but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely—this prevents sogginess.
10. Once cooled, scoop 1/4 cup of slightly softened vanilla ice cream onto the flat side of 12 cookies.
11. Top with the remaining cookies, pressing gently to form sandwiches without squeezing out the ice cream.
12. Roll the exposed ice cream edges in extra sprinkles for a festive finish, if desired.
13. Wrap each sandwich individually in plastic wrap and freeze for at least 2 hours, until firm.
Melt-in-your-mouth cookies hug that creamy ice cream for a treat that’s both nostalgic and totally Instagram-worthy. The sprinkles add a playful crunch that contrasts beautifully with the soft center. Serve them straight from the freezer on a hot day, or crumble one over a bowl of hot fudge for an epic sundae twist.
Lemon Sugar Cookie Tart
Kick your dessert game up a notch with this zesty twist on classic sugar cookies. Imagine buttery cookie crust meets bright lemon curd—it’s the perfect balance of sweet and tangy that’ll have everyone asking for seconds. Trust me, this tart disappears fast at potlucks.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1½ cups all-purpose flour (spooned and leveled for accuracy—I’ve learned this prevents dense crust)
– ½ cup granulated sugar
– ½ cup unsalted butter, cold and cubed (cold butter = flakier crust)
– 1 large egg yolk
– 2 tbsp fresh lemon juice (squeeze it yourself—bottled just doesn’t hit the same)
– 1 tsp lemon zest (use a microplane for fine zest that blends seamlessly)
– ¼ tsp salt
– ½ cup heavy cream (full-fat for that luxurious curd texture)
– 3 large eggs
– ¾ cup granulated sugar (yes, more sugar—it balances the lemon’s punch)
– 2 tbsp unsalted butter, softened (room temp helps it melt evenly into the curd)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with removable bottom.
2. In a food processor, pulse 1½ cups flour, ½ cup sugar, and ¼ tsp salt until combined.
3. Add ½ cup cold, cubed butter and pulse until the mixture resembles coarse crumbs.
4. Tip: Work quickly to keep the butter cold—this ensures a tender, flaky crust.
5. Add 1 egg yolk and 2 tbsp lemon juice, then pulse just until the dough comes together.
6. Press the dough evenly into the prepared tart pan, covering the bottom and sides.
7. Bake the crust at 350°F for 15 minutes, or until lightly golden at the edges.
8. While the crust bakes, whisk 3 eggs, ¾ cup sugar, and 1 tsp lemon zest in a medium bowl until smooth.
9. Gradually whisk in ½ cup heavy cream until fully incorporated.
10. Tip: Strain the mixture through a fine-mesh sieve to remove any zest bits for a silky curd.
11. Pour the lemon mixture into the hot crust immediately after removing it from the oven.
12. Return the tart to the oven and bake at 350°F for 25 minutes, or until the center is set and doesn’t jiggle.
13. Tip: Let the tart cool completely on a wire rack—this prevents the curd from weeping.
14. Once cooled, gently remove the tart from the pan and slice into 8 pieces.
Serve this tart chilled for a firm, sliceable texture that contrasts the creamy lemon filling. The buttery crust crumbles with each bite, while the curd packs a bright, sunny flavor. Try topping slices with fresh berries or a dollop of whipped cream for an extra festive touch.
Sugar Cookie Cinnamon Rolls
Nailing the holiday breakfast game just got sweeter. Imagine fluffy cinnamon rolls wearing sugar cookie costumes—soft, buttery dough swirled with cinnamon sugar, then topped with that classic sugar cookie glaze. Your kitchen will smell like a bakery crossed with Christmas morning.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2¼ cups all-purpose flour (I always spoon and level for accuracy)
– ¾ cup granulated sugar (divided—½ cup for dough, ¼ cup for filling)
– 1 packet active dry yeast (check the expiration date! Fresh yeast makes all the difference)
– ½ cup whole milk, warmed to 110°F (use a thermometer—too hot kills the yeast)
– ¼ cup unsalted butter, melted and cooled slightly (I prefer salted butter for extra flavor)
– 1 large egg, room temperature (it blends smoother into the dough)
– 1 tsp vanilla extract (pure vanilla gives that bakery-quality aroma)
– ½ tsp salt
– 2 tsp ground cinnamon (freshly ground if you have it)
– 1 cup powdered sugar (for the glaze—sifted to avoid lumps)
– 2 tbsp heavy cream (or milk for a thinner glaze)
Instructions
1. In a large bowl, combine ½ cup granulated sugar, flour, yeast, and salt.
2. Pour in warm milk, melted butter, egg, and vanilla extract.
3. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
4. Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Tip: If dough sticks, add 1 tbsp flour at a time—don’t overdo it!
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. While dough rises, mix ¼ cup granulated sugar and cinnamon in a small bowl for the filling.
7. Punch down risen dough and roll it into a 12×9-inch rectangle on a floured surface.
8. Sprinkle cinnamon-sugar mixture evenly over the dough, leaving a ½-inch border.
9. Tightly roll dough from the long side into a log, pinching the seam to seal.
10. Cut log into 12 equal slices using a sharp knife or dental floss for clean cuts. Tip: Floss prevents squishing!
11. Arrange slices in a greased 9×13-inch baking dish, cover, and let rise for 30 minutes until puffy.
12. Preheat oven to 350°F.
13. Bake rolls for 20–25 minutes until golden brown and cooked through. Tip: Check at 20 minutes—a toothpick should come out clean.
14. While rolls bake, whisk powdered sugar and heavy cream in a bowl until smooth for the glaze.
15. Let rolls cool in pan for 5 minutes, then drizzle glaze over the top.
16. Serve warm. Absolutely irresistible when fresh—the dough stays tender with a crackly sugar cookie crust. For a festive twist, sprinkle colored sugar on the glaze before it sets, or pair with hot cocoa for the ultimate cozy treat.
Sugar Cookie Crumble Parfaits
Nailing dessert just got easier. These Sugar Cookie Crumble Parfaits layer buttery crumbles with creamy filling for a no-bake treat that’s ready in minutes. Think holiday cookie vibes, but make it a parfait.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup all-purpose flour (I always sift mine first for a lighter crumble)
– 1/2 cup unsalted butter, cold and cubed (this keeps the crumble crisp)
– 1/4 cup granulated sugar
– 1/4 cup light brown sugar, packed (for that molasses hint)
– 1 teaspoon vanilla extract (pure vanilla is my non-negotiable here)
– 1/4 teaspoon salt
– 2 cups heavy whipping cream, chilled (cold cream whips up faster)
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract (yes, more vanilla—it’s worth it)
– 1 cup vanilla pudding, store-bought or homemade (I use a 3.4-oz instant pudding mix prepared per box)
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup light brown sugar, and 1/4 teaspoon salt.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients.
4. Use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs—this should take about 2-3 minutes.
5. Stir in 1 teaspoon vanilla extract until evenly distributed.
6. Spread the crumble mixture in a thin, even layer on the prepared baking sheet.
7. Bake at 350°F for 12-15 minutes, or until the edges turn golden brown and the center feels dry to the touch.
8. Remove from the oven and let the crumble cool completely on the baking sheet for 20 minutes—it will crisp up as it cools.
9. While the crumble cools, pour 2 cups chilled heavy whipping cream into a large mixing bowl.
10. Using an electric mixer on medium-high speed, whip the cream until soft peaks form, about 2-3 minutes.
11. Add 1/4 cup powdered sugar and 1 teaspoon vanilla extract to the whipped cream.
12. Continue whipping on high speed until stiff peaks form, about 1-2 more minutes—be careful not to over-whip or it’ll turn grainy.
13. Gently fold 1 cup vanilla pudding into the whipped cream mixture until just combined, creating a creamy filling.
14. In serving glasses or jars, layer the cooled sugar cookie crumble and the creamy filling, starting and ending with crumble for maximum texture.
15. Repeat the layering until the glasses are full, typically 2-3 layers each.
16. Serve immediately or refrigerate for up to 2 hours before serving to keep the crumble crisp.
Soft layers of creamy filling melt into the buttery, crunchy crumble for a dessert that’s both nostalgic and fresh. Serve these parfaits chilled with a sprinkle of extra crumble on top, or add a drizzle of caramel for a decadent twist—perfect for parties or a cozy night in.
Conclusion
Looking for easy, crowd-pleasing treats? This roundup proves Pillsbury sugar cookie dough is your secret weapon for 21 delicious recipes—from festive cookies to creative bars. We hope you’re inspired to bake something sweet! Try a recipe, leave a comment with your favorite, and share the article on Pinterest to spread the joy. Happy baking!
