Mini Christmas Tree Cake Cookie
These mini Christmas Tree Cake Cookies are bite-sized, soft and buttery sugar cookies that are filled with Christmas Tree Cake buttercream and then decorated to match your favorite holiday snack cake!
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Servings: 48 small 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 + 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 like 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 a thick buttercream. Add in red + green sprinkles and fold until incorporated.5 Christmas Tree Cakes
- Scoop 2 tsp dollops of buttercream and flatten slightly. 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 #48 scoop (about 1 heaping Tbsp). Flatten each dough ball into a disk.
- Remove buttercream dollops from the freezer and place one in the center of each dough disk.
- Close the cookie dough around the frosting dollop and seal any cracks the best you can. Place filled dough balls onto a lined cookie sheet, placing the sealed side of the dough up.
- Bake at 350° F for 11-13 minutes, or until the cookies no longer look wet and glossy on the top.
- Allow the cookies to cool on the cookie sheet.
- After your cookies have cooled, 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
- Drizzle the top of each cooled cookie with the melted white candy melts. Sprinkle with green sanding sugar.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!
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