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Mini Cookie Cakes

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Prep Time 30 minutes
Cook Time 20 minutes
Decorating 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 cakes
Ingredients Method

Ingredients
  

Cookie Cakes
  • 4 30 oz Pilsbury cookie dough
Buttercream
  • 2 cups unsalted butter softened
  • 5 1/2 cups powdered sugar
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 1/4 cup heavy cream
  • Sprinkles (optional)

Method
 

Cookie Cakes
  1. Preheat oven to 350 F
  2. Using a food scale, weigh 5 oz of cookie dough per container.
  3. Spray pans with cooking spray. Press dough into pans. Tip: don't press the dough all the way to the edge of the pans - this will give you a flatter cookie cake during baking.
  4. Place containers on a baking sheet and bake for 20 minutes (keep an eye on them - you may need more/less time depending on your oven/how many cakes you have on each baking sheet)
  5. Let cakes cool completely before icing!
Buttercream Icing
  1. Add butter to mixer. Mix on medium speed for 8-10 minutes. Scrape the bowl about halfway through, if needed. Butter should be pale in color after mixing.
  2. Add half of the powdered sugar, half of the heavy cream, all the vanilla, and all the salt. Mix on low until just combined.
  3. Add remaining powdered sugar and heavy cream. Mix on low until combined.
  4. Scrape down sides of bowl. Mix on medium speed for 10 minutes. Avoid stopping your mixer during this time, if possible.
  5. Pipe icing onto cooled cookie cakes. Top with sprinkles, if desired. Enjoy!