Chocolate Sandwich Christmas Ornament Cookies are super cute and surprisingly easy to make! Serve these stunning cookies on your Christmas cookie tray!
Folks, it's getting close to the time for Santa to come, and things are so festive here! These Christmas tree ornaments will be such a hit on your Christmas cookie trays, and they're great to give as edible gifts too!
I don't advise trying to place on your actual Christmas Tree but a fun holiday cookie to enjoy.
There are lots of Christmas tree ornament cookies that you can only use for decoration—sometimes they're called salt dough ornaments. They're inedible because they are full of salt and decorated with plastic glitter and acrylic paint.
These Christmas Cookie Ornaments CAN be eaten, but they CAN'T hang on your tree!
These easy Christmas cookies are made using a box cake mix! I don't often use box mixes for my cookies, but these cookies are so delicious!
Once baked, two cookies are sandwiched together with frosting and a candy cane in the middle. They are then dipped into white chocolate and topped with holiday sprinkles.
These cookies don't take much time to make. Most of the 'prep time' is spent chilling the cookies in the freezer!
These ornament sugar cookies are perfect for the holiday season. They're a great way to get children involved in Christmas baking, they can get creative with decorating their 'ornaments,' and they'll love making the cookie sandwiches!
If you like these Christmas cookie sandwiches, you'll love these festive Red Velvet Sandwich Cookies, my colorful Funfetti Cooke Sandwiches, these super easy Candy Cane Blossoms, and these Chocolate Dipped Christmas Butter Cookies!
Shopping List
These cookies are made with simple ingredients, some of which you may already have in your pantry! You will find the exact quantities in the full recipe card below.
Wet Ingredients. Butter, Eggs, Vegetable Oil, Cream Cheese, Vanilla Extract, Milk
Dry Ingredients. Box Devil's Food Cake, Powdered Sugar,
Topping. White Chocolate Melting Wafers or White Chocolate Chips, Holiday Sprinkles, Mini Candy Canes
How to Make Christmas Ornament Cookies
Cookies
Firstly, you'll need to prep your equipment and your ingredients. Make sure your ingredients are at room temperature before you begin. They will mix together much better this way.
Preheat your oven to 350 Degrees F and line two cookie sheets with parchment paper or silicone baking mats.
Combine the Box Cake Mix, Eggs, and Vegetable Oil in a medium mixing bowl with a hand mixer or in the bowl of a stand mixer. Mix until everything is fully combined.
Using a medium size #50 cookie scoop. Scoop the cookie dough and place the cookie dough balls on a parchment-lined baking sheet. Leaving 2 inches between cookies.
Bake the cookies at 350 Degrees F for 7-9 minutes or until the edges are set.
Remove them from the oven and allow them to cool on the cookie sheets for a few minutes before moving them to a wire rack.
Cream Cheese Frosting
In a large mixing bowl, cream Butter and Cream Cheese together until fully combined. Scrape the sides of the bowl as needed to ensure you're using all the ingredients.
Add Powdered Sugar and Vanilla Extract and mix together. The mixture will become very thick, but this is good!
Gradually add Milk, a little at a time, until the desired consistency is reached.
Carefully spread or pipe the frosting onto the back of half of the cookies.
To make the 'ornament top,' place a mini Candy Cane into the frosting, making the curved part stick out of the top of each cookie. Push them into the frosting a little bit.
Top each cookie with another cookie, making a cookie sandwich!
Place your cookies in the freezer to chill for 30 minutes.
I find that getting a good chill on the chocolate sandwich cookies really helps to hold these ornaments together for dipping.
Decorate Ornament Cookies
Melt the White Chocolate Candy Wafers in a microwave for 30 seconds. Stir and repeat for an additional 30 seconds. Stir until smooth. If additional time is needed, add 15 seconds and stir.
Carefully dip half of the sandwich cookie into the melted white chocolate, then sprinkle with Holiday Sprinkles.
Place on a parchment-lined baking sheet to cool and harden.
Storage & Freezing
Christmas ornament cookies will only last for a few hours at room temperature as they contain cream cheese frosting.
They can be made ahead and stored in an airtight container or Ziploc bag in the refrigerator, and they will last for up to a week. Cookies are generally best enjoyed within 2-4 days of being freshly baked.
You can freeze these cookies before you assemble them into the sandwiches, but these Christmas cookies won't freeze well with cream cheese frosting in the middle of them!
Store plain cookies in an airtight and freezer-safe container or a Ziploc bag for up to 3 months. Placing a piece of parchment paper between each cookie or wrapping them individually in plastic wrap is the best way to prevent them from sticking.
Substitutions & Variations
- Cookies. If you use this Basic Sugar Cookie Dough recipe to make these cookie sandwiches, then you can use your favorite Christmas cookie cutters and make different shapes!
- Box Cake Mix. I love using the Betty Crocker Devil's Food Cake Mix, but you can use any brand you like.
- Fillings. Add some white chocolate chips, chocolate chunks, or crushed nuts to the cookie dough for added flavor and texture.
- Icing. You can use white icing to decorate these cookies if you prefer, and even mix in some food coloring to make them into Christmassy colors, or to match the color of your other Christmas ornaments! If you have red icing, you can decorate these cookies even further by adding red lines to the top of the cookies. Use piping bags with a small tip, or a Ziploc bag with a small opening cut out of the corner to pipe interesting patterns and shapes onto your cookies!
- Toppings. Add white chocolate curls or crushed nuts to the white chocolate for added texture and sweetness, or find some edible glitter to add some glamour to your design!
- Frosting. You can use any kind of milk for this cream cheese frosting. I tend to use whole milk but skim milk will work fine too.
- Extract. Using Peppermint Extract when making cream cheese frosting is a welcome surprise.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Christmas Ornament Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these festive treats. It really does help!
More Christmas Cookie Recipes
- Christmas Chocolate Dipped Butter Cookies
- Christmas Tree Blossom Cookies
- Classic Soft Almond Sugar Cookies
- Frosted Chocolate Sugar Cookies with Ganache
- Classic Sugar Cookie Cut Outs
- Rolo Rudolf the Reindeer Cookies
- Christmas Sugar Cookie Pie
- Pecan Pie Bars
- Soft Molasses Cookies
- Eggnog Cookies with Eggnog Buttercream Frosting
- Grasshopper Christmas Tree Cookies
- Christmas Candy Cane Blossoms
- Soft Funfetti Sugar Cookies
- Pistachio Pudding Chocolate Chip Cookies
- White Chocolate Chip Macadamia Nut Cookies with Cranberries
Christmas Ornament Cookies
Ingredients
Sandwich Cookies
- 1 Devil's Food Cake Box Cake Mix
- 2 Eggs Large
- 6 tablespoons Vegetable Oil
Frosting
- 4 ounces Cream Cheese Softened
- 2 tablespoons Butter Softened
- 2 cups Powdered Sugar
- ½ teaspoon Vanilla Extract
- 1-2 tablespoons Milk whole or low-fat milk
Decoration
- 1 cup Candy Melt White chocolate Candy Wafers
- ¼ cup Holiday Sprinkles
- 12 Mini Candy Canes
Instructions
Cookies
- Heat oven to 350 Degrees F and prepare 2 baking sheets with parchment paper or use a Silicone Baking Mat.
- In a mixing bowl combine cake mix with eggs and vegetable oil and mix together using a hand mixer until combined.
- Using a medium size #50 cookie scoop. Scoop cookie dough and place on a parchment-lined baking sheet. Leaving 2 inches between cookies.
- Bake cookies at 350 F Degrees for 7-9 minutes or until edges are set.
- Remove from oven and allow to cool on cookie sheet for a few minutes before moving to wire rack.
Cream Cheese Frosting
- In a large mixing bowl combine softened butter and cream cheese and cream together scraping the sides of the bowl as needed to ensure you're using all the ingredients.
- Add powdered sugar and vanilla extract and mix together. The mixture will become very thick.
- Gradually add milk a little at a time until desired consistency is reached.
- Carefully spread or pipe frosting on half of the cookies. Place a mini Candy Cane into the frosting with the curved part sticking out of the top, and top with another cookie making a sandwich.
- Place cookies in the freezer to chill for 30 minutes.
Decorate Ornament Cookies
- Melt White Chocolate Candy Wafers in a Microwave for 30 seconds. Stir and repeat for additional 30 seconds. Stir until smooth. If additional time is needed add 15 seconds and stir.
- Carefully dip half of the sandwich cookie into melted white chocolate and sprinkle with Holiday Sprinkles.
- Place on a parchment-lined baking sheet to cool and harden.
Notes
- Store: Christmas ornament cookies will only last for a few hours at room temperature as they contain cream cheese frosting. They can be made ahead and stored in an airtight container or Ziploc bag in the refrigerator, and they will last for up to a week. Cookies are generally best enjoyed within 2-4 days of being freshly baked.
- Freeze: Freeze these cookies before you assemble them into the sandwiches, but these Christmas cookies won't freeze well with cream cheese frosting in the middle of them! Store plain cookies in an airtight and freezer-safe container or a Ziploc bag for up to 3 months. Placing a piece of parchment paper between each cookie or wrapping them individually in plastic wrap is the best way to prevent them from sticking.
Submit a Comment