Pillsbury offers a variety of recipes that use sugar cookie dough including Mexican hot chocolate sugar cookies, salted caramel sugar cookies, rainbow swirl sugar cookies, rolled sugar cookie-coconut crisps and double sugar cookie bark. All of these recipes require a 16.5-ounce roll of Pillsbury refrigerated sugar cookies.
To make Mexican hot chocolate sugar cookies, mix together 2 tablespoons of sugar, 1 teaspoon of ground cinnamon and 1/4 teaspoon of chili powder in a small bowl for later. Crush the cookie dough into small pieces, and stir in 1/2 cup of Hot Tamales candy and 1 cup of miniature semisweet chocolate chips. Create 1 1/2-inch balls out of the sugar cookie, and roll them in the previously prepared sugar mixture. Put the balls onto an ungreased cookie sheet at least 2 inches apart, and bake for 10 to 14 minutes at 350 degrees Fahrenheit, or until they are golden brown.
To make salted caramel sugar cookies, simply follow the directions on the Pillsbury sugar cookie dough to create 24 cookies. Microwave 15 unwrapped caramels and 3 teaspoons of water in 30-second intervals until it turns into a glaze. Once the cookies are ready, spread the caramel over the cookies and sprinkle them with a hint of sea salt.