What better way to kick off the 12 Days of Christmas Cookies at Tried and Tasty than with the most adorable little cookies you’ve ever seen?!? If you follow me on Instagram, you’ve seen a sneak peak of these little babies already. I’m so excited to bring you one amazing cookie recipe after another this Christmas season. There are lots of great cookies in store, so you’ll want to check back each day. There will be great ideas for your holiday parties, neighbor gifts, or treats for “just because it’s Christmas”. Seriously though, I have absolutely fallen in love we these darling little cookies. They remind me a little bit of snow-capped mountains. With all of the snow we’ve been getting around here, that’s no wonder!
- Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and vanilla beating well. Add flour and salt, mixing until well combined. Cover and chill 30 minutes.
- Roll dough into 48 (3/4 inch) balls, and place on parchment paper-lined or Silpan lined baking sheets. Press thumb in center of each cookie to make an indention.
- Bake at 350 for 10-12 minutes or until lightly browned on edges. Cool completely on wire racks. Dollop cream cheese frosting into cookie indentions; top each cookie with a gumdrop. Dust with powdered sugar.
- [My 2 Cents]
- You can spoon the cream cheese carefully on to the cookie, but I found it easier and prettier to pipe it on with a pastry bag and tip. Surprisingly, that was less messy than trying to dollop. No matter how hard I tried, I was not only making a mess with the spoon, but I was also adding entirely too much frosting. The piping bag is a win/win. I also made my cookies a day before decorating them. It's nice when a dough can be chilled for that reason because you can prepare it in advance and then they are ready to go when the decorating begins. This would also be a great cookie to make with kids. They can add the gumdrop at the end or even help sprinkle the powdered sugar. I used a sugar shaker.
Linking up with: The Weekend Retreat