Ingredients
- 2/3 cup flour
- 16 1/2-ounce roll refrigerated sugar cookie dough
- Template for cookie pattern
- 4 tablespoons yellow decorating sugar
- 2 (16-ounce) cans white frosting
- Candy decorations (we used regular and mini M&M's, and Stardrops hard candies)
- 2 (8-inch) round cakes
- Knead the flour into the cookie dough to firm it up.
- On a floured surface, roll the dough into a 1/4-inch-thick rectangle.
- Using the template, cut out as many cookies as you can.
- Keep rerolling the dough scraps and cutting until you have 12 cookies -- 11 for the cake plus a backup. Transfer the cookies to a foil- or parchment-lined baking sheet and sprinkle them generously with yellow sugar.
- Bake them according to the package directions until they're golden brown around the edges.
- Transfer them to a wire rack to cool completely.
- Spoon 1/2 cup of the frosting into a resealable plastic bag.
- Snip off a corner of the bag and pipe designs onto the cookies.
- Add candy decorations as shown above.
- Allow the frosting to set for at least 1 hour before handling the cookies.
- Use a long serrated knife to trim the top of one of the cakes flat, if needed.
- Place it on a serving platter, spread a thin layer of frosting on the top, then lay the other cake on it, rounded side up.
- Generously frost the stack and use a spoon to draw the frosting on top up to a point as shown.
- Carefully press the cookies around the side of the cake, piping lines of frosting between the cookies to secure them. Serves 11.
