Hush, hush, a Christmas mouse has turned into a scrumptious cookie right inside your house! Our Christmas mouse cookie recipe, inspired by Apron Strings, will be the most welcome mice you ever bring to your family’s holiday dessert table.
These whimsical little treats are a yummy cream cheese, cinnamon-kissed cookie that is transformed into an adorably edible mouse with sliced almonds as nibble-worthy ears, mini chocolate chips for eyes, red hots for a warm nose, and a red licorice rope as a whip of a tail. This is the Christmas cookie that will make your family and friends pounce like cats to make sure their tasty cookie doesn’t get away.
Make a few dozen batches of these Christmas mouse cookies and give them away as fun and festive gifts. Your neighbors will love getting a plate of these cute holiday treats. Take a batch to work to surprise your co-workers. Send a box of Christmas mice to school with your kids to share with their classmates and teachers. Christmas mouse cookies are one of the hose edible gifts that spread the holiday cheer. They warm hearts, satisfy sweet tooths, and make people smile.
Christmas mouse cookies are ridiculously kid-friendly. If you’re looking for a way to get your children more involved in the holiday baking, let them help you create these treats. Even better, make Christmas mouse cookies one of your family holiday baking traditions.
Festive mouse cookie variations: These Christmas mouse cookies are generously infused with pure vanilla extract and sweetly spiced with a dusting of cinnamon-sugar. For a change in flavor, you can substitute pure almond extract for the vanilla to give the cookies a flavor that complements the sliced almonds. To give the mice a different — but no less adorable — look, use peanut halves for ears, a mini M&M for the nose, and a black licorice rope for the tail.
Mix dry ingredients together
In a large mixing bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
Combine wet ingredients
In the mixing bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until the mixture is light and fluffy. Add cream cheese, egg, and vanilla. Beat until the ingredients are well-incorporated.
In three equal batches, slowly add the dry ingredients to the butter mixture, beating after each addition. Mix ingredients until the mixture becomes a dough ball. Then refrigerate for one hour.
Shape the cookies
Scoop dough out and form 2-inch balls. Shape the balls into egg shapes. Roll each cookie in cinnamon sugar. Place the cookies on parchment-lined baking sheets.
Bake the cookies
Bake in the top half of the oven at 350F for 15 to 18 minutes or until lightly browned.
Decorate the warm cookies
Working quickly, decorate the cookies immediately out of the oven. For each cookie, use two sliced almonds for mouse ears, two mini chocolate chips for eyes, a small red candy for a nose, and a licorice rope for a tail. Set the “face” of the mouse toward one end of the cookie, not centered in the middle, to make it look more realistic. Cool the cookies completely. Serve.
How cute are these mice cookies?
Absolutely adorable!
Party guests will love these cookies
Cute detail!
Your guests will adore these cookies!
Christmas mouse cookies
Yield 24 cookies
Ingredients
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 12 tablespoons unsalted butter, softened at room temperature
- 2/3 cup granulated sugar
- 3 ounces low-fat cream cheese, softened at room temperature
- 1 large egg
- 2 teaspoons pure vanilla extract
- Cinnamon sugar for rolling
- Sliced almonds, mini chocolate chips, red hots, red licorice ropes, for decorations
Instructions
- Preheat oven to 350F.
- In a large mixing bowl, whisk together flour, salt, baking soda, and baking powder. Set the dry ingredients aside
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Beat until fluffy, about 4 minutes.
- Add cream cheese, egg, and vanilla to butter mixture. Continue to beat until well-incorporated.
- In three equal batches, slowly add dry ingredients to butter mixture and beat until the mixture turns into a ball.
- Remove ball of dough and place in a bowl. Refrigerate for 1 hour.
- Line 2 baking sheets with parchment paper.
- Roll pieces of dough into 2-inch balls, then reroll into egg shapes.
- Roll each cookie in cinnamon sugar. Place on prepared baking sheets.
- Bake in top half of oven for 15 to 18 minutes or until lightly browned
- Remove from oven and quickly decorate warm cookies with candy.
- Use sliced almonds for ears, mini chocolate chips for eyes, a small red candy for nose, and licorice ropes for tails. Place the face toward one end of each cookie, not centered in the middle.
- Allow cookies to cool on a wire rack.
- Serve.
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