Everyone just loves it when I make these cookies - and they are always so surprised when I share my "recipe"! Here goes...
2 rolls of Pillsbury Sugar Cookie Dough
1 can of Betty Crocker Whipped Vanilla Frosting
Little round multi-colored sprinkles
Leave the cookie dough in the refrigerator until you are ready to cut it. Preheat the oven according to the cookie directions: I think it's 350*F. Slice cookies fairly thick; I usually get about 18 cookies out of a roll, I think, but you can make them as thick as you want. Cook them for 4 minutes and then rotate the pan, set the timer for 4 more minutes. I usually end up cooking them for 8-10 minutes. You will see that the bottoms might be turning a little brown. Remove from the oven, and let them get pretty cool before removing to wax paper or cooling racks - otherwise they might fall apart. Let cookies cool completely. Stir frosting and frost cookies liberally. Sprinkle with sprinkles before the icing has time to dry. I usually store them in one of those metal 9x13 cake pans with a lid with wax paper in between. Those little round sprinkles are really the best for this type of job. The rest don't sprinkle as well. I have done an ample amount of research on this.
So, there you go. Now you know my secret. I could not make a sugar cookie from scratch to save my life, true story!
I took these cookies to church this past Sunday and I had leftovers! However, I feel that this was the case because a certain elder who happens to lead worship on Sundays was absent!