There’s something magical about the holiday season, and what better way to celebrate than with a batch of Little Debbie Christmas Tree Cake Cookies? These delightful treats capture the essence of those nostalgic Christmas cakes we all love—transforming them into bite-sized cookies perfect for any festive gathering. The combination of buttery cookie dough and sweet, colorful decorations is not just appealing to the eyes but ends up being a fun baking project for families or anyone looking to spread some holiday cheer.
Why you’ll love this dish
You might be wondering why you should dive into making these Little Debbie Christmas Tree Cake Cookies. To begin with, they’re incredibly easy to prepare, making them ideal for bakers of all levels. Not only do these cookies boast a unique festive presentation, but they also taste just like the classic treat that evokes warm memories of childhood.
"These cookies bring back sweet memories! They are a staple in our family during Christmas, and the kids love helping out in the kitchen!"
This recipe is perfect for holiday parties, cookie exchanges, or simply as a sweet snack to enjoy while watching your favorite Christmas movies. Plus, they can make delightful gifts when packaged in festive boxes or tins. Who wouldn’t love to receive a homemade treat that beautifully blends nostalgia with holiday spirit?
How this recipe comes together
Making Little Debbie Christmas Tree Cake Cookies might sound like a daunting task at first, but it’s remarkably straightforward. This recipe breaks down into manageable steps, ensuring that even beginner bakers can follow along with ease. After mixing the ingredients, rolling out the dough, and cutting out the shapes, you’ll whip up a festive buttercream icing that takes these cookies to the next level! The end result? A delightful creation that not only looks impressive but is guaranteed to please.
What you’ll need
Before getting started, it’s essential to gather your ingredients. Here’s what you’ll need:
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 egg (room temperature)
- 2 tsp. vanilla extract
- Red food gel (for decoration)
- Green sugar sprinkles
For the Buttercream Frosting:
- 3/4 cups unsalted butter (room temperature)
- 3 1/2 cups confectioner’s sugar
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 3-5 Tbsp. heavy whipping cream
- 1-2 drops red food gel (for decoration)
Feel free to substitute the all-purpose flour with a gluten-free blend if needed, and the butter can easily be swapped with plant-based alternatives for those observing dairy-free diets.
Step-by-step instructions
Follow these simple and clear steps for delightful cookie creations:
Prepare the Dough: In a medium bowl, whisk together the flour, salt, and baking powder. Set aside. In a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream together the softened butter and sugar until light and fluffy, around 2 minutes. Scrape down the bowl, add the egg and vanilla, and mix until well combined.
Combine Ingredients: Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms, then scrape down the sides to ensure even mixing.
Roll and Chill: Place the dough between two pieces of parchment paper and roll out to about 1/4 inch thick. Refrigerate for at least 2 hours or overnight to firm up the dough.
Cut the Shapes: Preheat your oven to 350°F (175°C). Use a 5-inch circle cookie cutter for the cookies and a 2-inch tree shape cutter to create tree shapes in half of the cookies. Place cookies on a baking sheet about 1.5 inches apart.
Bake the Cookies: Bake for 8-10 minutes, just until the edges are lightly golden. Let them cool completely before decorating.
Make the Buttercream: Beat the unsalted butter with confectioner’s sugar, gradually adding heavy cream. Mix until smooth, then add the salt and vanilla. From here, divide out a fourth of the buttercream and dye it red.
Decorate: Pipe white buttercream on the bottom of a full cookie, then pipe red buttercream for the classic stripes and add green sugar sprinkles. Top with a cookie that has a tree cut-out in the center. Repeat until finished!
Enjoy: Take a moment to admire your creations before diving into these treats!
Best ways to enjoy it
These Little Debbie Christmas Tree Cake Cookies can be enjoyed in various festive settings. Serve them during holiday gatherings, at cookie exchanges, or enjoy them while cozying up with loved ones. Pair them with a warm cup of cocoa or sweet holiday punch for the ultimate holiday dessert experience. You can also arrange the cookies on a festive platter, garnished with sprigs of holly or a sprinkling of powdered sugar.
Storage and reheating tips
To maintain their freshness, store these cookies in an airtight container for up to a week. If you’d like to keep them for a more extended period, consider freezing them. Wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to three months. When you’re ready to indulge, simply let them thaw at room temperature—no need for reheating!
Helpful cooking tips
- Chill the Dough: Chilling the dough for a couple of hours (or overnight) is a crucial step. It helps the cookies retain their shape during baking and creates a more tender cookie.
- Mixing Technique: Make sure to scrape down the sides of your mixing bowl periodically. This ensures that all ingredients are well incorporated, resulting in a uniform texture.
- Food Coloring: When adding food gel to the buttercream, remember that a little goes a long way. Start with just a drop or two to achieve the desired color without overpowering the icing.
Creative twists
While this recipe shines in its classic form, don’t hesitate to add your own flair! Consider introducing different flavors into the cookie dough, such as almond or peppermint extract. For a fun twist, drizzle melted chocolate over the completed cookies or adhere crushed candy canes as a topping for additional holiday cheer.
Common questions
From start to finish, including chilling time, you should allocate about 4-5 hours, primarily due to the dough chilling. However, the active prep time is much less!
Absolutely! You can prepare the dough a few days in advance or even freeze the baked cookies for later decoration.
What can I use instead of heavy whipping cream?
If you don’t have heavy whipping cream on hand, half-and-half or milk can substitute, although the texture may be slightly less rich.
These Little Debbie Christmas Tree Cake Cookies are not just a treat; they are an experience—one that captures the joy of the holiday season and the heartwarming tradition of baking. So grab your apron and embrace the festive spirit!
Little Debbie Christmas Tree Cake Cookies
Ingredients
For the Cookies
- 2 cups all-purpose flour Can substitute with gluten-free blend
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup butter (softened) Can swap with plant-based alternatives
- 1 cup sugar
- 1 large egg (room temperature)
- 2 tsp vanilla extract
- Red food gel (for decoration)
- Green sugar sprinkles
For the Buttercream Frosting
- 3/4 cup unsalted butter (room temperature)
- 3 1/2 cups confectioner’s sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3-5 Tbsp heavy whipping cream Can substitute with half-and-half or milk
- 1-2 drops red food gel (for decoration)
Instructions
Preparation of the Dough
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- In a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream together the softened butter and sugar until light and fluffy, around 2 minutes.
- Scrape down the bowl, add the egg and vanilla, and mix until well combined.
Combine Ingredients
- Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms, then scrape down the sides to ensure even mixing.
Roll and Chill
- Place the dough between two pieces of parchment paper and roll out to about 1/4 inch thick.
- Refrigerate for at least 2 hours or overnight to firm up the dough.
Cut and Bake
- Preheat your oven to 350°F (175°C). Use a 5-inch circle cookie cutter for the cookies and a 2-inch tree shape cutter to create tree shapes in half of the cookies.
- Place cookies on a baking sheet about 1.5 inches apart.
- Bake for 8-10 minutes, just until the edges are lightly golden. Let them cool completely before decorating.
Make and Decorate Buttercream
- Beat the unsalted butter with confectioner’s sugar, gradually adding heavy cream until smooth.
- Add the salt and vanilla, then divide out a fourth of the buttercream and dye it red.
- Pipe white buttercream on the bottom of a full cookie, then pipe red buttercream for the classic stripes and add green sugar sprinkles. Top with a cookie that has a tree cut-out in the center. Repeat until finished.
Enjoy
- Take a moment to admire your creations before diving into these treats!