These stacked Pillsbury sugar cookies are an easy, crowd-pleasing treat that feel homemade without the fuss. I’ve made them dozens of times for school parties and holiday swaps, and the layered look always draws compliments. If you like a soft, buttery cookie that’s ready in under an hour, this is the recipe to keep on hand.
Check out a spooky cookie twist I tried once for Halloween: Delicious Cauldron Cookies for a Spooktacular Halloween Treat.
Why Make This Recipe
- Speed: Using Pillsbury refrigerated sugar cookie dough cuts prep time drastically—ready to bake in about 10 minutes.
- Consistent results: The dough is forgiving and yields soft, uniform cookies every batch.
- Versatility: Stack, frost, or sprinkle for seasons and celebrations—great for birthdays or casual gatherings.
- Kid-friendly: Kids can help press layers and decorate, which makes baking a shared activity.
- Personal insight: I love this recipe because it lets me get creative with colors and fillings without worrying about dough consistency. Also try a coffee-flavored spin for a grown-up touch: Coffee Sugar Cookies — The Perfect Espresso-Infused Sweet Treat.
Recipe Overview
- Prep time: 15 minutes (plus chilling if stacking)
- Cook time: 9–11 minutes per sheet at 350°F (180°C)
- Total time: ~35–45 minutes (including cooling)
- Servings: Makes about 24 two-layer cookies (using 2 tubes/33 oz refrigerated dough total)
- Difficulty: Easy
- Method: Layer pre-made sugar cookie rounds, chill briefly to set, then bake until edges are just golden for a soft, stacked cookie.
My Experience Making This Recipe
On the first tests I stacked three thin rounds for height, but two-layer stacks (about 1/4–1/3 inch per layer) gave the best texture and even baking. Chilling between stacking and baking was my key discovery; it prevents spreading and keeps the layers distinct. I also tested an icing-in-the-middle version that stayed soft after cooling.
How to Make Delicious Pillsbury Stacked Sugar Cookies for Year-Round Joy
Start by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper. Roll out or press Pillsbury refrigerated sugar cookie dough to about 1/8 inch thickness, cut rounds with a 2.5–3 inch cutter, and chill cut rounds on a tray for 10 minutes. Stack two rounds together—optionally spread 1 teaspoon of frosting or jam between layers—press gently, chill again 10–15 minutes, then bake for 9–11 minutes until edges are set but centers remain soft. Cool on a wire rack and finish with a light dusting of sugar, glaze, or sprinkles.
Expert Tips for Success
- Chill between steps: Refrigerate cut rounds and stacked cookies for 10–15 minutes to prevent spreading and keep layers distinct. I use my refrigerator’s coldest shelf or a metal tray for faster chilling.
- Watch bake time: Pull at 9 minutes if you want very soft centers; 11 minutes yields a chewier edge. Oven thermostats vary, so use an oven thermometer when possible.
- Use parchment or silicone mats: They ensure easy release and even browning—I prefer a silicone mat for repeat use.
- Uniform thickness: Use a rolling pin with thickness guides or dowel rods so each round bakes evenly. For filling, use a thin layer—about 1 teaspoon—so cookies bake through.
- Equipment pick: A 2.5–3 inch cookie cutter and a cooling rack are worth having; a small offset spatula helps transfer stacks gently.
Find savory breakfast inspiration to serve alongside cookies at brunch: Delicious Breakfast Mexican Potatoes for a Cozy Morning Start.
How to Serve Delicious Pillsbury Stacked Sugar Cookies for Year-Round Joy
- Party platter: Arrange stacked cookies by color or filling on a tiered tray for a simple dessert centerpiece.
- With drinks: Serve with coffee, milk, or hot chocolate; dip-friendly size pairs well with warm beverages.
- Gift pack: Layer in a decorative tin with parchment for housewarming or teacher gifts.
- Themed decorations: Use colored sugar or piping gel to match holidays or events.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze single-layer stacks in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag for up to 3 months—separate layers with parchment to prevent sticking. To refresh frozen cookies, thaw at room temperature for 30 minutes then warm in a 300°F (150°C) oven for 3–5 minutes to regain a just-baked texture.
Recipe Variations
- Gluten-free: Use a refrigerated gluten-free sugar cookie dough or make a GF scratch dough with 1:1 gluten-free flour blend; chill thoroughly to prevent crumbling.
- Dairy-free: Choose a dairy-free refrigerated dough or replace butter with vegan stick margarine in a homemade dough; check labels for cross-contamination.
- Filled stack: Swap jam, lemon curd, or Nutella as a 1 teaspoon filling between layers for bursts of flavor—avoid watery fillings to prevent sogginess.
- Frosted sandwich cookie: Pipe a thin buttercream (about 1 cup powdered sugar + 2 tbsp softened butter + 1 tsp milk) between layers and chill to set.
For a wholesome muffin pairing I often make when baking cookies for brunch: Delicious Carrot Banana Muffins for a Wholesome Morning Treat.
Nutritional Highlights
- These are an indulgent treat—expect about 120–180 calories per stacked cookie depending on filling and frosting.
- Main allergens: contains wheat (gluten), dairy, and eggs depending on the dough; check the Pillsbury package for exact allergen labeling.
- Portion guidance: One stacked cookie is a reasonable portion for most adults; pair with fruit or nuts for balance.
If you want a savory contrast for cookie platters, try these stuffed potato ideas I enjoy: Delicious Colombian Stuffed Potatoes — Your New Comfort Food Fix!.
Troubleshooting Common Issues
- Cookies spread too much: Make sure stacks are chilled before baking and avoid overworking the dough; reduce oven temp by 10°F if your oven runs hot.
- Centers raw but edges done: Your stacks may be too tall; keep each layer ~1/8 inch and press gently to ensure even thickness. Bake on the middle rack for even heat.
- Sticky or soggy filling: Use thicker fillings (buttercream, thick jam) and apply only 1 teaspoon per stack to prevent leakage during baking.
Frequently Asked Questions
Q: Can I use slices from a tube of Pillsbury dough instead of cutting rounds?
A: Yes. Tube slices work fine—flatten each slice gently to about 1/8 inch before stacking and chill 10–15 minutes to prevent spreading. For even baking, make sure each slice is similar in thickness.
Q: How do I keep cookies soft for several days?
A: Store in an airtight container with a slice of bread or a few apple slices to retain moisture; change the bread every 24 hours to avoid mold. Room temperature storage for up to 4 days works best.
Q: Can I freeze the baked stacked cookies with frosting?
A: You can freeze baked cookies with firm-set frosting for up to 3 months. Flash-freeze on a tray first, then transfer to an airtight container. Thaw in the refrigerator or at room temperature to preserve texture.
Q: Is it better to bake on parchment or a silicone mat?
A: Both work well; parchment gives a slightly crisper bottom while silicone mats promote gentle browning and are reusable. I prefer silicone mats for consistency and fewer singed bottoms.
Conclusion
If you enjoy easy, crowd-pleasing sweets that still look special, these stacked sugar cookies are a reliable go-to. For a different twist on layered, sugary treats, I recommend trying this classic pull-apart loaf: Cinnamon Sugar Pull-Apart Bread – Joy the Baker (https://joythebaker.com/2011/03/cinnamon-sugar-pull-apart-bread/).
Delicious Pillsbury Stacked Sugar Cookies
- Total Time: 45 minutes
- Yield: 24 two-layer cookies
- Diet: Vegetarian
Description
These stacked Pillsbury sugar cookies are an easy, crowd-pleasing treat that feel homemade without the fuss, ready in under an hour.
Ingredients
- 2 tubes (33 oz) Pillsbury refrigerated sugar cookie dough
- 1 teaspoon frosting or jam (optional, per layer)
- Powdered sugar for dusting (optional)
- Equipment: Baking sheet, parchment paper, cooling rack, 2.5–3 inch cookie cutter
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Roll out or press the cookie dough to about 1/8 inch thickness.
- Cut rounds with a 2.5–3 inch cutter and chill cut rounds on a tray for 10 minutes.
- Stack two rounds together, optionally spreading 1 teaspoon of frosting or jam between layers.
- Press gently, chill again for 10–15 minutes, then bake for 9–11 minutes until the edges are set but the centers remain soft.
- Cool on a wire rack and finish with a light dusting of sugar, glaze, or sprinkles.
Notes
Chilling between steps prevents spreading and keeps layers distinct. Use thicker fillings to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American