Inspired by the nostalgic holiday favorite, these Little Debbie Christmas Tree Cake Cookies are a charming homemade recreation of the iconic treat. Buttery vanilla sandwich cookies are filled with fluffy buttercream, then decorated with festive red stripes and green sprinkles—perfect for cookie boxes, holiday parties, or simply embracing the spirit of the season.
Why You’ll Love This Recipe
These cookies capture the magic of classic Christmas tree snack cakes in a delightful, from-scratch format. The buttery cookies are tender yet sturdy enough to sandwich a generous layer of creamy vanilla buttercream. Not only are they visually festive, but they also offer a wonderful mix of textures—soft, sweet, and slightly crisp. The recipe is also fun and versatile, making it an ideal holiday baking project for families, cookie exchanges, or DIY edible gifts.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookies:
- all-purpose flour
- salt
- baking powder
- butter
- sugar
- egg (room temperature)
- vanilla extract
- red gel food coloring
- green sugar sprinkles
For the Vanilla Buttercream Filling:
- unsalted butter (room temperature)
- confectioners’ sugar
- salt
- vanilla extract
- heavy whipping cream
- optional: white food coloring
- red gel food coloring
Directions
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy, about 2 minutes. Scrape the bowl as needed.
- Add the egg and vanilla extract, mixing until smooth.
- Gradually incorporate the dry ingredients until a soft dough forms that pulls away from the bowl.
- Roll the dough between two sheets of parchment paper to 1/4-inch thickness. Transfer to a baking sheet and chill for at least 2 hours, or overnight.
- Once chilled, use a 5-inch round cookie cutter to cut out as many circles as possible.
- Use a 2-inch Christmas tree cookie cutter to remove the centers from half of the cookies (these will be the tops).
- Arrange cookies on a lined baking sheet, spaced about 1.5 inches apart.
- Bake at 350°F (175°C) for 8–10 minutes, or until edges are lightly golden. Cool completely before assembling.
Make the Buttercream:
10. In a stand mixer or with a hand mixer, beat the butter and powdered sugar until smooth and fluffy, gradually adding the heavy cream to achieve a spreadable consistency.
11. Add the salt and vanilla extract. Optionally, add white food coloring for a brighter white.
12. Remove about 1/4 cup of the buttercream and color it with red gel food coloring. Place both frostings into separate piping bags.
Assemble and Decorate:
13. Pipe white buttercream onto the base (full round) cookies.
14. Pipe red stripes across the top using the red buttercream to mimic the iconic tree cake pattern.
15. Sprinkle green sugar sprinkles on top of the buttercream.
16. Gently top with a cookie that has a tree-shaped cut-out, aligning it to sandwich evenly.
17. Repeat with remaining cookies.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 8 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 10–12 sandwich cookies
Calories per Serving: Approximately 310 kcal
Variations
- Chocolate Version: Add 1–2 tablespoons of cocoa powder to the cookie dough for a chocolate twist.
- Almond Flavoring: Substitute half the vanilla extract with almond extract for a nutty note.
- Color Swap: Use green buttercream for the filling and white icing for stripes for a playful flip on the color scheme.
- Different Shapes: Use stars, bells, or snowflakes instead of trees to suit your holiday theme.
- Gluten-Free Option: Substitute with a 1:1 gluten-free baking flour blend.
storage/reheating
Store assembled cookies in an airtight container at room temperature for up to 3 days.
For longer freshness, refrigerate for up to 1 week, allowing cookies to come to room temperature before serving.
Cookies can also be frozen (unassembled or assembled) for up to 1 month. Thaw in the fridge overnight, then bring to room temperature before serving.
These cookies do not require reheating and are best enjoyed at room temperature.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared up to 2 days in advance and stored in the refrigerator or frozen for longer storage.
What kind of food coloring is best for decorating?
Gel food coloring is recommended for vibrant colors without thinning out the buttercream.
Can I use a different filling besides buttercream?
Yes, cream cheese frosting, marshmallow fluff, or chocolate ganache can also be used.
Why do I need to chill the dough before baking?
Chilling helps prevent the cookies from spreading and ensures clean edges when baking.
Can I make these without the center cut-out?
Absolutely. The center cut-out is for presentation, but full sandwich cookies will still taste just as delicious.
Do the cookies stay soft after baking?
Yes, they stay soft and tender but are sturdy enough to hold the filling without crumbling.
How can I get clean cookie cutter shapes?
Dip the cookie cutter in flour before each cut and use firm, even pressure for clean edges.
Are these good for mailing in holiday cookie boxes?
Yes, when fully cooled and packed securely, they hold up well during shipping.
What if I don’t have a Christmas tree cookie cutter?
Any small holiday-shaped cutter can be substituted, or you can skip the cut-out altogether.
Can I double the recipe for a larger batch?
Yes, simply double all ingredients and divide the dough into two portions for easier handling.
Conclusion
Little Debbie Christmas Tree Cake Cookies bring festive joy to your holiday baking with a nostalgic twist and a homemade touch. With their delicate vanilla flavor, creamy filling, and cheerful decorations, these sandwich cookies are a delightful addition to any seasonal celebration. Whether you’re gifting them or enjoying them with loved ones, they’re sure to spread holiday cheer—one sweet bite at a time.
PrintLittle Debbie Christmas Tree Cake Cookies
Buttery sandwich cookies inspired by Little Debbie’s iconic Christmas tree cakes, filled with fluffy vanilla buttercream and decorated with festive red stripes and green sugar sprinkles.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 2 hours 30 minutes
- Yield: 10–12 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cookies:
- 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 gel food coloring
- Green sugar sprinkles
- For the Vanilla Buttercream Filling:
- 3/4 cup unsalted butter, room temperature
- 3 1/2 cups confectioners’ sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3–5 tbsp heavy whipping cream
- Optional: white food coloring
- 1–2 drops red food gel
Instructions
- In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
- In a mixing bowl, cream the butter and sugar until light and fluffy (about 2 minutes). Scrape down the sides of the bowl as needed.
- Add in the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients and mix until a soft dough forms and pulls away from the sides of the bowl.
- Roll the dough between two sheets of parchment to 1/4″ thickness. Transfer to a baking sheet and chill in the fridge for at least 2 hours or overnight.
- Using a 5-inch round cookie cutter, cut out as many circles as possible. Then use a 2-inch Christmas tree cookie cutter to cut the center out of half the cookies.
- Place cookies 1.5 inches apart on a lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes or until lightly golden on the edges. Let cool completely.
- To make the buttercream, beat butter and powdered sugar, adding heavy cream gradually until smooth and fluffy.
- Mix in salt and vanilla. (Optional: add white food coloring to brighten the frosting.)
- Remove about 1/4 cup of the buttercream and color it with red gel food dye. Transfer both white and red frostings into separate piping bags.
- Pipe white buttercream onto the full round cookies.
- Use red buttercream to pipe signature tree cake stripes.
- Sprinkle with green sugar sprinkles.
- Top with a cookie that has the Christmas tree cut-out, aligning it to sandwich perfectly.
- Repeat for all cookies and serve or store in an airtight container.
Notes
- Chilling the dough ensures clean cuts and prevents spreading.
- Use a toothpick or small piping tip for precise red buttercream stripes.
- Cookies can be made a day ahead and assembled later.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 45 mg