Little Debbie Christmas Cake inspired cookies
Ingredients
2 cups all-purpose flour
1⁄4 tsp. salt
1⁄4 tsp. baking powder
1⁄2 cup butter
1 cup sugar
1 egg, room temperature
2 tsp. vanilla extract
red food gel
green sugar sprinkles
Vanilla Buttercream Filling
3⁄4 cups unsalted butter, room temperature
3 1⁄2 cups confectioner’s sugar
1⁄4 tsp. salt
1 tsp. vanilla extract
3 -5Tbsp. heavy whipping cream
Directions
In a medium sized bow, whisk together the flour, salt, and baking powder. Set aside.
In the bowl of a stand mixer fit with the paddle attachment, or in a medium-sized bowl with an electric mixer, cream together the butter and the sugar until the mixture is light and fluffy, and creamy. About 2 minutes. Be sure to scrape down the sides of the bowl as you mix.
Add in the egg and vanilla. Continue to mix and scrape down the sides of the bowl to ensure that everything is combining evenly.
Add the dry ingredients to the wet and mix until a nice, soft dough forms and starts to pull away from the sides of the bowl. Scrape down the sides of the bowl, and let the dough mix a few seconds longer to ensure that everything has been combined evenly.
Roll the cookie dough out between two pieces of parchment paper to about 1/4″ thick. Place onto a cookie sheet then transfer to the fridge to chill for at least 2 hours or overnight.
Use a 5″ circle cookie cutter to cut out as many circles as you can. Use a 2″ tree cookie cutter to cut out a tree shape in the center of half the cookies.
Place each cookie on a cookie sheet about 1 1/2″ apart then bake for 8-10 minutes or until just lightly golden brown on the edges. Allow the cookies to cool completely before decorating.
To make the buttercream, cream together the butter and the confectioner’s sugar while slowly adding in the heavy cream until the mixture is nice and smooth. You can use a stand mixer fit with the whisk attachment or an electric mixer. Add in the salt and vanilla and continue to mix.
Remove about 1/4 cup of the buttercream and dye it red. Place both buttercreams in piping bags.
Once the cookies have cooled completely, pipe a layer of white buttercream on the bottom side of a full cookie then use the red buttercream to pipe the classic little debbie tree cake stripes. Top with green sugar sprinkles then place a cookie with the center cut out on top centered. Repeat this step for each cookie.
There’s something truly magical about the holiday season, and for many of us, that magic often includes a trip down memory lane. One of my fondest childhood memories involves unwrapping a Little Debbie Christmas Tree Cake – that iconic vanilla cake, creamy filling, and those festive green sugar sprinkles always brought a smile to my face. This year, I decided to recreate that joy right in my own kitchen, and let me tell you, this homemade Little Debbie Christmas Tree Cake Cookies recipe is an absolute game-changer! The full recipe is included above, and trust me, it’s worth every step. Making these cookies isn't just about replicating a favorite treat; it's about infusing your home with the sweet aroma of baking and creating new holiday memories. While the original article provides a fantastic base, I've picked up a few extra tips along the way that can help you achieve that perfect, bakery-quality finish and make the process even smoother. For starters, don't rush the chilling process for the dough. That two-hour minimum, or even overnight, is crucial for developing flavor and making the dough easier to handle. It prevents the cookies from spreading too much in the oven, ensuring those neat, uniform shapes that are so characteristic of the classic Little Debbie treat. I've found that rolling the dough between two sheets of parchment paper makes cleanup a breeze and helps maintain an even thickness, which is key for consistent baking. When it comes to the buttercream, temperature is everything. Make sure your butter is truly at room temperature – not too soft, not too cold – for that perfectly smooth and fluffy texture. And for piping, use a good quality piping bag and a small round tip for those signature red stripes. If your buttercream feels a little too stiff, a tiny splash more heavy cream can work wonders. If it's too soft, pop it in the fridge for 10-15 minutes. Getting the consistency right is what makes those festive stripes look so sharp and professional. And don't skimp on those green sugar sprinkles! They add that essential touch of holiday sparkle and a delightful crunch. Now, while we're talking about nostalgic Little Debbie treats, these Christmas Tree Cake cookies are just the beginning! If you're like me and love recreating these classics, you could easily adapt some elements of this recipe. Imagine using a similar vanilla cookie base and buttercream to create a copycat version of the classic Little Debbie Butterfly Cakes. Just swap out the tree cookie cutter for a butterfly shape, and maybe use pastel-colored sprinkles or a different frosting design. The beauty of homemade treats is that you have complete control over the flavors and presentation. You could even experiment with different extracts in the buttercream, like almond or peppermint, to add a unique twist to your holiday cookies. This recipe is a fantastic foundation for exploring other 'Little Debbie-inspired cookies' and expanding your baking repertoire. Whether you're making these for a holiday party, as edible gifts, or just to enjoy with a warm cup of cocoa, these festive cookies are sure to be a hit. The satisfaction of seeing those perfectly assembled, iconic Christmas Tree Cake cookies, knowing you made them yourself, is truly rewarding. And the best part? They taste incredible. Give this recipe a try, and prepare to bring some serious holiday cheer (and deliciousness!) into your home this season.