Gluten-Free Sugar Cookie Layer Cake
  • Cookie Cake:
  • 3 packages of Pamela's Products Gluten-Free Sugar Cookie Mix
  • 3 eggs
  • 3 sticks (1½ cups) butter or dairy-free butter
  • ½ cup jimmies
  • Buttercream Frosting:
  • ½ cup butter (I used dairy-free)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk (I used almond milk)
  • Food coloring, in desired color
  1. Preheat oven to 350 degrees F. Spray 3 8-inch cake pans with cooking spray and set aside.
  2. In 3 separate bowls, prepare sugar cookie dough according to the package directions, adding ⅓ of the jimmies into each flour mixture. Press one dough into one of the prepared baking pans, repeating until all pans are full.
  3. Bake for 20-25 minutes, or until set in the center and just barely golden around the very edges. Remove from the oven and allow to cool in the pans for 5 minutes, then carefully remove the cookie cakes from the pan and transfer to a wire rack to cool completely.
  4. While the cookies are cooling, prepare the icing by creaming together the butter and powdered sugar on high speed until light and fluffy. Add vanilla and milk, one Tablespoon at a time, until desired consistency is reached. Add food coloring (amount will depend on the desired depth of color) and beat until evenly dispersed.
  5. Once the cookies are completely cool, stack a cookie, layer of icing, cookie, layer of icing, cookie, and then extra decorative icing on top.
  6. Slice and enjoy!
* Best when enjoyed the day of baking.
Recipe by Grain Changer at