We used the Stonewall Kitchen sugar cookie mix. This pairs well with our whimsical white buttercream mixed with cookie nip flavoring for a sweet Vanilla bean and salted caramel taste. Whether you're sharing it with friends or savoring it solo, this delightful creation is sure to bring a smile to your face and a touch of sweetness to your day.
Instructions
Start by making the Stonewall Kitchen cookie dough mix or, your favorite sugar cookie dough and refrigerate if needed.
Dust your work surface with flour to help roll your cookie dough more evenly. You can use pastry rulers on either side of your dough while rolling. Don’t forget to turn your dough often to form a circle. Keep rolling the dough until it is large enough to cover the tart pan.
Once your dough is ready, spray or grease the tart pan and place the cookie dough in the center. Carefully press the cookie dough into the tart pan and cut off the excess to perfectly fit inside of the pan. You can do this by pressing the excess dough onto the edge of the tart pan, or cutting it with a knife.
Place the tart pan on a cookie sheet and bake at 350°F for 10-15 minutes or until the edges are golden brown.
Once the sugar cookie is baked, place the tart pan on a cooling rack until completely cooled.
While the sugar cookie is baking and cooling, mix the buttercream. The buttercream used for this tart can be premade or made from scratch. We used 2 cups of Whimsical White Buttercream from CK Products and mixed it with one teaspoon of cookie nip flavoring. If you are making your buttercream from scratch you can try using cereal milk to add flavoring!
When your flavoring is evenly mixed into your icing, scoop the buttercream into a pastry bag.
Once the sugar cookie is completely cooled, pipe the flavored buttercream so that it covers the bottom.
Use an offset spatula to smooth the buttercream. Add dehydrated colored marshmallows by placing them evenly spaced onto the buttercream. Fill in the empty gaps with a colorful sprinkle mix of your choice!
