Cookie Dough Hacks

12 servings
1 hr

Turn sugar cookie refrigerated cookie dough into three completely different desserts with these simple recipes.

Lemon Blueberry Pound Cake

This velvety cake uses the secret ingredient of sugar cookie dough to add just the amount of sweetness.

Carrot Cake Cookie Bars

If you can't find carrot cake mix, use spice cake mix for the same spicy flavor you're looking for.

Sausage Pancake Muffins

You can substitute bacon, ham or any other breakfast meat. The savory flavor of the meat along with the sweet flavor of the syrup and cookie dough just the right balance for this on-the-go breakfast muffin.

Recipe details
  • 12  servings
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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Ingredients
Lemon Blueberry Pound Cake
  • 1 roll (16.5 oz) refrigerated sugar cookie dough
  • 1 pint blueberries
  • 1/4 cup sour cream
  • 1 egg
  • 1 tablespoon grated lemon zest
  • 2/3 cup fresh or frozen (do not thaw) blueberries
  • 1 cup powdered sugar
  • 2 to 3 tablespoons fresh lemon juice
Carrot Cake Cookie Bars
  • 1 roll (16 oz) refrigerated sugar cookie dough
  • 1 box (15.25 oz) carrot or spice cake mix
  • 1/2 cup butter, melted
  • 3 eggs
  • 2 (8 oz each) packages cream cheese
  • 3/4 cup granulated sugar
Sausage Pancake Muffins
  • 1 roll (16.5 oz) refrigerated sugar cookie dough
  • 1/2 cup buttermilk
  • 3 eggs
  • 1 tablespoon Maple Extract or maple syrup
  • 1 cup cooked sausage or bacon crumbles
  • 1 tablespoon powdered sugar (optional)
Instructions
Lemon Blueberry Pound Cake
Heat oven to 350°F.
Spray 8x4-inch loaf pan with cooking spray; lightly flour.
In large bowl, break up cookie dough.
Add sour cream, egg and lemon zest.
Beat with electric mixer on medium-low speed 2 to 3 minutes or until smooth.
Fold in blueberries.
Spoon mixture evenly into pan.
Bake 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool 5 minutes. Remove cake from pan; place on cooling rack.
In small bowl, mix powdered sugar and 1 tablespoon of the lemon juice; continue adding lemon juice, 1 teaspoon at a time, until desired drizzling consistency.
Spoon glaze over hot cake.
Carrot Cake Cookie Bars
Heat oven to 350°F.
Spray 13x9-inch pan with cooking spray.
In medium bowl, beat together cake mix, butter and 1 of the eggs.
Press evenly in bottom of pan.
In large bowl, beat cream cheese, remaining 2 eggs and sugar with electric mixer on high speed, 2 to 3 minutes or until smooth and creamy.
Spread evenly over cake mixture.
Crumble cookie dough over cream cheese mixture.
Bake 40 to 45 minutes or until set and golden brown.
Remove from oven to cooling rack. Cool 30 minutes.
Refrigerate at least 2 hours until well chilled.
Store covered in refrigerator.
Sausage Pancake Muffins
Heat oven to 350°F.
Let cookie dough stand at room temperature 10 minutes to soften.
Spray 12 regular-size nonstick muffin cups with cooking spray
In large bowl, break up cookie dough.
Add buttermilk, eggs and maple extract/syrup.
Beat with electric mixer on low speed 1 to 2 minutes or until well blended (batter will be slightly lumpy).
Divide batter evenly among muffin cups.
Top each cup with 1 tablespoon sausage or bacon crumbles.
Bake 20 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
Immediately loosen with tip of knife; gently remove from muffin cups.
Sprinkle with powdered sugar.
Serve warm.
Store any remaining muffins tightly covered in refrigerator.
Alicia W
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