Snickerdoodle Stacks – Layers of Snickerdoodle cookies sandwiched between mascarpone frosting and sprinkled with cinnamon sugar.
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.
3 Tablespoons sugar
1 teaspoon cinnamon
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.

Snickerdoodle Stacks
Ingredients
- 3 Tablespoons sugar
- 1 teaspoon cinnamon
- 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
Instructions
- 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.**
Holly
Thursday 23rd of May 2013
Hey, these look delicious! Was just wondering how the cream held up at room temperature... or whether it was a cookie that needed to either be eaten quickly after assembly, or refrigerated.
bakedbree
Thursday 23rd of May 2013
I would eat them the day you make them and keep them in the fridge.
bakery recipes
Monday 5th of November 2012
I haven't try snicker doodle at home yet, but through the recipe shown in the post i will surely go for this... it looks so yummy and delicious too..
bakedbree
Tuesday 6th of November 2012
Please do!
Piper @ Got it, Cook it
Tuesday 23rd of October 2012
This looks ridiculously yummy! What a concept... thank you!
bakedbree
Friday 2nd of November 2012
thanks Piper!
jes
Wednesday 31st of October 2012
soo r they good? i love making stuf.f.wainting to makes these.;)
Carlas Confections
Monday 22nd of October 2012
Too fun! I am itching to make some snickerdoodles! Maybe I will make these :)
bakedbree
Friday 2nd of November 2012
Yum!!
Katie @ Blonde Ambition
Monday 22nd of October 2012
I love the "semi-homemade" touch these have. I am A-OK with all the snickerdoodles recipes! They are one of my faves too!
bakedbree
Friday 2nd of November 2012
Thanks Katie!