Vanilla Bean Christmas Cookie Cake: Two-Layer Christmas Tree Cookie Cake with LorAnn Oils Vanilla Bean Powder

Hey, sweet friends! It’s that magical time of year again when we dust off our rolling pins, whip out the cookie cutters, and fill our homes with the holiday joy of COOKIES. But this year, I’m doing things a bit differently, and it’s all about the Vanilla Bean Christmas Cookie Cake – a true holiday spectacle that will dazzle your family and friends.

 It will be your new FAVORITE  secret ingredient, infusing your creations with a rich, aromatic, pure vanilla flavor that’s perfect for any sweet recipe.

The heart of this recipe is the Christmas Cookie Cake shape. But don’t worry; I have made it super easy for you and included a Christmas tree template to ensure that your cake comes out looking perfect.

Equipment Needed:

  • Electric mixer
  • Silicone baking mat or parchment paper
  • Christmas tree template (downloaded)
  • Plastic cookie cutter tool or a blunt butter knife
  • Two identical trays if available
  • Clear packing tape (for template)
  • Microwave for melting white chocolate
  • Serving platter or cake stand

Ingredients:

  • 250g (about 1 and 1/8 cups) of softened butter
  • 120g (about 2/3 cup) sugar
  • 3 teaspoons of LorAnn Oils Vanilla Bean powder
  • 2 large eggs
  • 4½ cups of plain flour, sifted
  • ½ teaspoon of baking powder
  • ½ teaspoon of salt

Download the Christmas tree template HERE. Print it and carefully cut it out, then tape the pieces together to create the perfect Christmas tree shape.

I suggest adding clear packing tape around the tree before you cut it for sharper edges.

In the bowl of an electric mixer, cream together the softened butter, sugar, and LorAnn Oils Vanilla Bean powder until well combined.

Add the eggs one at a time and mix until fully incorporated. Gradually add the sifted flour, baking powder, and salt.

Mix just until the dough comes together. If the dough is sticky, add a bit more flour until it becomes smooth.

TIP: If you have two identical trays to bake both cookies, you can divide the dough and prepare them at the same time. If not, divide the dough in half and roll out one at a time.

Roll out the cookie dough on a silicone baking mat or parchment paper to approximately 1/4″ thick. Make sure it’s large enough to cut out your Christmas tree shape later. Refrigerate the rolled-out dough for at least 30 minutes to firm it up, making it easier to cut.

Place your Christmas tree template on top of the dough and carefully cut around it using a plastic cookie cutter tool or a blunt butter knife.

Make sure the edges are straight. Remove the excess dough from around the Christmas tree shape and return the cookies to the fridge for at least 15 minutes.

This helps them maintain their shape when baked. Preheat your oven to 325°F (160°C).
Bake the Christmas tree-shaped cookies for 20-25 minutes or until they’re cooked and lightly golden.

Remove the cookies from the oven and allow them to cool completely on the trays. Large cookies can be fragile when warm, so handle them carefully.

No cake is complete without a delicious filling, and we’ve got a showstopper for you – the Vanilla Bean White Chocolate Cheesecake Filling. It’s as heavenly as it sounds.

Ingredients:

  • 1 tsp LorAnn Oils Vanilla Bean Powder
  • 8 oz cream cheese, softened
  • ¼ cup powdered sugar
  • 1/2 cup heavy cream
  • 125g white chocolate (melted)

Place the softened cream cheese, sugar, and heavy cream into the bowl of an electric mixer. Start whipping on low speed until the ingredients are combined.

Increase the speed to high and continue whipping until the sugar has completely dissolved, and the mixture is smooth and thick.

Meanwhile, melt the white chocolate on medium power in the microwave. Stir every 30 seconds until the chocolate is just melted.

Be careful not to overheat the chocolate, as it can seize and become lumpy.
Pour the melted white chocolate into the center of the cheesecake mixture (avoiding the sides of the bowl) and whip until everything is well combined.

Assemble the Two-Layer Christmas Tree Cookie Cake

Now comes the fun part – bringing it all together.
Place one Christmas tree cookie on a serving platter or cake stand. Spread a thin layer of frosting on top.

Carefully stack another Christmas tree cookie on top of the first one, slightly offset to create a two-layer tree.


Continue layering and frosting until you’ve used all your cookies. Finish by frosting the entire tree.

Decorate with colorful icing, sprinkles, or edible decorations to make it festive.
Slice and serve your delicious Two-Layer Christmas Tree Cookie Cake as a centerpiece for your holiday celebrations.

And there you have it, my friends! A Vanilla Bean Christmas Cookie Cake that’s not only visually stunning but also a taste of pure holiday magic.

The LorAnn Oils Vanilla Bean powder takes it to the next level, infusing every bite with that classic vanilla warmth we all adore.

I can’t wait to see your creations, so be sure to tag me on Instagram and share your delicious holiday moments with the world. Let’s make this season extra special with this Vanilla Bean Christmas Cookie Cake. Happy baking!

Love, Kala

Vanilla Bean Christmas Cookie Cake

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Author: Kala Boulard

Ingredients

Two-Layer Christmas Tree Cookie Cake Ingredients

  • 1 1/8 cups softened butter
  • 2/3 cup sugar
  • 3 tsp LorAnn Oils Vanilla Bean Powder
  • 2 large eggs
  • 4 1/2 cups plain flour, sifted
  • 1/2 tsp baking powder
  • 1/2 tsp salt

For the Christmas Tree Template

  • Download the Christmas tree template HERE. Print it and carefully cut it out, then tape the pieces together to create the perfect Christmas tree shape
  • I suggest adding clear packing tape around the tree before you cut it for sharper edges

White Chocolate Cheesecake Filling

Instructions

Two-Layer Christmas Tree Cookie Cake

  • In the bowl of an electric mixer, cream together the softened butter, sugar, and vanilla until well combined.
  • Add the eggs one at a time and mix until fully incorporated.
  • Gradually add the sifted flour, baking powder, and salt. Mix just until the dough comes together. If the dough is sticky, add a bit more flour until it becomes smooth.
  • TIP: If you have two identical trays to bake both cookies, you can divide the dough and prepare them at the same time- if not – divide the dough in half and roll out one at a time
  • Roll out the cookie dough on a silicone baking mat or parchment paper to approximately 1/4″ thick. Make sure it’s large enough to cut out your Christmas tree shape later.
  • Refrigerate the rolled-out dough for at least 30 minutes to firm it up, making it easier to cut.
  • Place your Christmas tree template on top of the dough and carefully cut around it using a plastic cookie cutter tool or a blunt butter knife. Make sure the edges are straight.
  • Remove the excess dough from around the Christmas tree shape and return the cookies to the fridge for at least 15 minutes. This helps them maintain their shape when baked.
  • Preheat your oven to 325°F (160°C ).
  • Bake the Christmas tree-shaped cookies for 20-25 minutes or until they’re cooked and lightly golden.
  • Remove the cookies from the oven and allow them to cool completely on the trays. Large cookies can be fragile when warm, so handle them carefully.
  • While Christmas tree cookies are cooling prepare your vanilla bean white chocolate cheesecake filling.

White Chocolate Cheesecake Filling

  • Place the softened cream cheese, sugar, and heavy cream into the bowl of an electric mixer.
  • Start whipping on low speed until the ingredients are combined.
  • Increase the speed to high and continue whipping until the sugar has completely dissolved and the mixture is smooth and thick.
  • Meanwhile, melt the white chocolate on medium power in the microwave. Stir every 30 seconds until the chocolate is just melted. Be careful not to overheat the chocolate, as it can seize and become lumpy.
  • Pour the melted white chocolate into the center of the cheesecake mixture (avoiding the sides of the bowl) and whip until everything is well combined.

Assemble the Two-Layer Christmas Tree Cookie Cake

  • Place one Christmas tree cookie on a serving platter or cake stand. Spread a thin layer of frosting on top.
  • Carefully stack another Christmas tree cookie on top of the first one, slightly offset to create a two-layer tree.
  • Continue layering and frosting until you’ve used both of your cookies. Finish by frosting the entire tree.
  • Decorate with colorful icing, sprinkles, or edible decorations to make it festive.
  • Slice and serve your delicious Two-Layer Christmas Tree Cookie Cake as a centerpiece for your holiday celebrations!

 

 

 

 

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