Birthday Cake Cookies
YIELD Makes 10 cookie cakes
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INGREDIENTS
| 1 | package (18 ounces) refrigerated sugar cookie dough |
| 1 | container (16 ounces) prepared white frosting |
| Food coloring (optional) | |
| Colored sprinkles or decors | |
| 10 | small birthday candles |
PREPARATION:
- Preheat oven to 350°F. Lightly grease 10 mini (1-3/4-inch) muffin pan cups and 10 standard (2-1/2-inch) muffin pan cups. Shape one-third of dough into 10 (1-inch) balls; press onto bottoms and up sides of prepared mini muffin cups. Shape remaining two-third of dough into 10 equal balls; press onto bottoms and up sides of prepared standard muffin cups.
- Bake mini cookies 8 to 9 minutes or until edges are light brown. Bake regular cookies 10 to 11 minutes or until edges are light brown. Cool 5 minutes in pans on wire racks. Remove cookies to wire racks; cool completely.
- Add food coloring, if desired, to frosting; mix well. Spread frosting over top and side of each cookie. Place 1 mini cookie on top of 1 regular cookie. Decorate with sprinkles. Press 1 candle into center of each cookie.
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