Irresistibly Fun Little Debbie Cake Cookies for Holiday Cheer

These delightful Little Debbie Cake Cookies capture nostalgia and festive cheer, perfect for holiday gatherings.

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Course: Dessert

Cuisine: American

Keyword: baking, Easy Cookies, Festive Cookies, holiday treats, Little Debbie Cake Cookies, sugar cookies

Prep Time: 2

Cook Time: 10

Chilling Time: 2

Total Time: 4

Servings: cookies

Calories: 150kcal

3 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
1 teaspoon salt Essential for balanced taste.
1 teaspoon baking powder Ensure it’s fresh for the best rise.
1 cup unsalted butter Use room temperature for easier mixing.
1 cup granulated sugar
1 large egg Use room temperature for even mixing.
2 teaspoons vanilla extract Can substitute with almond extract for a twist.

4 cups confectioner’s sugar Sift for a smoother texture.
¼ cup heavy whipping cream Can use milk for a lighter option.
1 tablespoon red food gel Liquid food coloring may lead to a thinner buttercream.

Whisk together all-purpose flour, salt, and baking powder in a bowl, then set aside. In a mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy—this should take about 2 minutes. Mix in the egg and vanilla extract, scraping the bowl to ensure everything blends smoothly. Gradually add the dry ingredients until a soft dough forms, pulling away from the bowl's sides. Roll out the dough between parchment paper to a ¼" thickness and refrigerate for 2 hours or overnight.
Preheat your oven to 350°F. Use a cookie cutter to cut out 5" circles, and for half of them, use a tree-shaped cutter. Place the cookies on a baking sheet, spacing them 1.5" apart. Bake for about 8-10 minutes or until the edges are lightly golden. Let them cool completely before decorating.
In a stand mixer, beat the unsalted butter and confectioner’s sugar together until they're well combined. Slowly add in the heavy cream, mixing until smooth and creamy. Stir in a pinch of salt and some vanilla extract. Separate a portion of the buttercream to dye red using food gel.
Pipe a generous amount of the white buttercream on the bottom of each whole cookie. Add red stripes and sprinkle colorful green sugar decorations on top before placing a cookie with a tree cutout on top—creating a delightful layered effect!

For best results, ensure all ingredients are at room temperature. Store cookies in an airtight container to keep them fresh and soft.