• Preparation Time 20 minutes
  • Baking Time 30 minutes
  • Freezing excellent
  • Makes 16 servings


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cookie Dough
  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 3 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup sprinkles
  • Topping
  • 1 cup sprinkles
  • Filling
  • 4 cups icing sugar
  • ½ cup butter, softened
  • ¼ cup milk
  • 1 tsp vanilla extract
  • Pastel food colouring if desired

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350°F (180°C). Grease and line two 11” (28 cm) tart pans with removable bottoms.
  • Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs and vanilla.
  • Combine flour, baking powder and salt in a separate large bowl. Gradually beat flour mixture into butter mixture. Add ¼ cup (50 mL) sprinkles and beat until combined.
  • Divide dough in half and press into prepared tart pans. Divide sprinkles and press firmly on top of each cookie.
  • Bake in preheated oven 25 to 30 minutes or until golden. Cool on wire cooling rack.
  • Filling: beat filling ingredients for 5 minutes until very smooth. If using food colouring add a little bit at the end and beat until colour is incorporate.
  • Assembly: place cold cookie, sprinkle side down, spread filling evenly over top. Place the other cold cookie, sprinkle side up.


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