Little Debbie Christmas Tree Cake Cookies
Delightful cookies that celebrate the nostalgic flavors of Little Debbie Christmas cakes, perfect for holiday gatherings.
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!
Notes
Store these cookies in an airtight container for up to a week. Freeze them individually wrapped for up to three months. Allow to thaw at room temperature before eating.