We went to Annapolis today and had such a great day. We went to see our good friend pin on Commander and we are so proud of her. In Navy-speak, that means she got a big promotion. I have not been to Annapolis for quite a few years, and I forgot how beautiful and charming of a city it is. Not to mention, they have some crazy-good crabs. After we walked around the Naval Academy, we walked around the city and looked at boats and went in and out of some the cute little shops. It was a perfect day.
So, it seems like there is a recurring theme around here these days – Snickerdoodle. Classic Snickerdoodles and Chocolate Snickerdoodles, and now these pretty little Snickerdoodle Stacks. I cannot get enough. Pillsbury asked me to use some cookie to dough to “cookie-fy” a dessert and I automatically went to my flavor combination, cinnamon and sugar. Just by adding a quick little cream filling, you take a sugar cookie and turn it into an elegant dessert. These are so easy to make, perfect for when you want a little dessert but don’t have a ton of time to make it in.
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
1 cup heavy whipping cream
1/4 cup sugar
1 (8-ounce) tub mascarpone, room temperature
1 teaspoon cinnamon
1 teaspoon vanilla
Heat oven to 350°F. In a small bowl, combine sugar and cinnamon. Remove cookie dough rounds from tray. Dip cookie into sugar mixture, on both sides. Place 1 cookie dough round on baking sheet. Bake 12 to 15 minutes or until light golden brown.
In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Add mascarpone and vanilla and whip until combined.
Set a cookie on a plate and spoon cream mixture on top. Add another cookie and cream layer unti you have 3 layers. Sprinkle any remaining sugar mixture on top.
**This post was sponsored by Pillsbury, but all opinions are my own.**
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