Sugar cookie stacks - The Globe and Mail Dessert isn't a competition, but if it were then these sugar cookie stacks-layered with lemon-cream-cheese icing and fresh summer berries-would take the cake. Preparation time: 30 minutes Ready time: 1 hour 40 minutes Servings: 3 cookie stacks Sugar cookies 1 cup unsalted butter at room temperature 1 cup (250 g) sugar 1 tsp lemon zest 1 egg 1 tsp vanilla 2 1/3 cups (345 g) flour 1/2 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt Cream cheese icing 3/4 cup (188 g) cream cheese at room temperature 1/4 cup (55 g) unsalted butter at room temperature Zest of one lemon 4 1/2 cups (905 g) icing sugar 2 tbsp lemon juice Topping 2 1/2 cups blueberries 2 1/2 cups raspberries To make the cookies, cream butter and sugar together in a mixing bowl until light and fluffy. Scrape down sides of the bowl and beat in the lemon zest, egg and vanilla until completely combined. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Turn mixer on low and slowly add the dry ingredients. Continue to stir on low until a soft, sticky dough forms. Divide dough in half, flatten each half into a disc, wrap in plastic wrap and chill in the fridge for 30 minutes. Line cookie sheets with parchment paper and preheat oven to 350 F. Once dough is firm enough to roll out, generously dust countertop with flour and use a rolling pin to flatten to 1/2 cm thickness (keep the other disc cool in the fridge). Use a 4-inch round cookie cutter, then transfer to cookie sheets with a spatula. Repeat with remaining dough. You should end up with 16 to 19 cookies. Place tray of unbaked cookies in the freezer to firm up 5 to 10 minutes to help them hold their shape while baking. Bake 9 to 12 minutes or until light golden on the bottom and along the bottom edge. Cool on a wire rack. For the icing, beat the butter and cream cheese together until completely combined. Scrape down the sides of the bowl and add a cup of icing sugar and the lemon zest. Beat until smooth then add the lemon juice and a cup of icing sugar. Beat on low until combined. Add the remaining icing sugar and beat on low until combined. Beat on high for 2 to 3 minutes until the icing is smooth and fluffy. Assembling the cookie stacks: Once the cookies are completely cool, use a butter knife or a small off-set spatula to spread a heaping tablespoon of icing on each cookie. Place a raspberry in the centre and 5 to 7 raspberries around the edge of each cookie. Place blueberries in between the raspberries to fill in the gaps. Dot icing on the tips of the raspberries and gently place one cookie on top of another. Make stacks of 4 or 5 cookies. To serve, simply pull the cookies apart and enjoy. Make ahead tips: Both the cookies and icing can be made 1 or 2 days in advance. Store the cookies in a Tupperware container at room temp and the icing in the fridge. Beat the icing on medium to smooth it out before use. Stacks can be assembled a couple hours before serving and kept in the fridge.