Christmas Tree Cake Cookies
What do you get when you combine a Little Debbie’s Christmas Tree Cake with a sugar cookie? The Christmas cookie crossover of the century!
Servings: 12 large cookies
Ingredients
Christmas Tree Cake Buttercream:
- ½ cup (111g) salted butter, softened
- 2 cups (214g) powdered sugar
- 2 tsp vanilla extract
- 3 Tbsp heavy cream
- 5 Christmas Tree Cakes
- 1/4 cup red and green sprinkles
Sugar Cookie:
- 1 ½ cups (333g) salted butter, softened
- 1 ½ cups (345g) granulated sugar
- 3 eggs
- 3/4 tsp butter extract
- 1 tsp vanilla extract
- 4 ½ cups (684g) all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 10 oz white candy melts (I used Ghirardelli)
- 4 oz red candy melts
- Green sanding sugar
Instructions
- Start by making the buttercream. Begin by whipping the butter until smooth.½ cup (111g) salted butter, softened
- Next, add in the powdered sugar, vanilla, and heavy cream. Mix until fully incorporated and smooth.2 cups (214g) powdered sugar, 2 tsp vanilla extract, 3 Tbsp heavy cream
- To the frosting, add 5 whole Christmas Tree Cakes, and mix until incorporated. Be careful to not over mix! You still want a little bit of the texture from the cakes in your buttercream. This will be thick buttercream. Add in red + green sprinkles and fold until incorporated.5 Christmas Tree Cakes
- Use a #48 cookie scoop (about 1 heaping Tbsp equivalent) to scoop dollops of buttercream. Flatten the scoop slightly with the palm of your hand and place onto a parchment-lined baking sheet. Place in the freezer to harden while making the dough.
- Preheat the oven to 350°F.
- Make the cookie dough by creaming together the butter and granulated sugar until light in color and fluffy in texture. I like to use a stand mixer or an electric hand mixer for this.1 ½ cups (333g) salted butter, softened, 1 ½ cups (345g) granulated sugar
- Scrape the sides of the bowl and add in the eggs, vanilla, and butter extract. Mix until well combined.3 eggs, 3/4 tsp butter extract, 1 tsp vanilla extract
- Next, add the flour, baking powder, and salt. Mix until a soft dough forms.4 ½ cups (684g) all-purpose flour, 3 tsp baking powder, ½ tsp salt
- Scoop out your dough using a #12 cookie scoop (scant 1/3 cup equivalent). Flatten each dough ball into a disk about ½” thick.
- Remove buttercream dollops from the freezer and place one in the center of each dough disk.
- Close up the cookie dough around the frosting dollop and seal any cracks the best you can.
- Place the filled dough balls in a 4-inch round silicone mold to bake.
- Bake at 350° F for 15-17 minutes, or until the cookies no longer look wet and glossy on the top.
- Allow the cookies to cool completely in the mold. You can place it in the fridge to speed this up, if you’d like.
- Once the cookies have cooled completely, pop them out of the mold. Melt your white candy melts according to package instructions until smooth (typically in the microwave in 30 second intervals, stirring between).10 oz white candy melts (I used Ghirardelli)
- Spoon the melted candy melts (approximately 1 Tbsp) into the bottom of the same mold you just removed the cookies from. Press the cookies back into the mold.
- Allow the cookies/candy melts to set completely. Then turn the mold over and gently remove.
- Drizzle the tops of the cookie with a little extra white chocolate and top with green sanding sugar. Allow it to dry.Green sanding sugar
- Melt the red candy melts according to package instructions and pour into a piping bag or a plastic bag with the corner snipped off.4 oz red candy melts
- Pipe lines similar to those on the Christmas Tree Cakes on each cookie.
- Let the candy melts finish setting up before serving, you can speed this process up in the refrigerator. Enjoy!
Nutrition
Calories: 432kcal | Carbohydrates: 54g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 240mg | Potassium: 121mg | Fiber: 1g | Sugar: 30g | Vitamin A: 707IU | Vitamin C: 0.02mg | Calcium: 46mg | Iron: 2mg
