Recipe courtesy of Carla Hall
Recipe courtesy of Carla Hall
Watch how to make this recipe.
No-Bake Cookie Dough Ornaments
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 473
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 208 mg
Decorated to look like festive Christmas ornaments, these no-bake treats are a fun centerpiece for a holiday party dessert board and can be spread over cookies, pretzels, graham crackers and more. The base is an eggless, safe-to-eat-raw sugar cookie dough that’s made with flour that’s been thoroughly toasted. Just roll the dough into balls and gild them with goodies like sprinkles, candy canes and nonpareil chocolates. A mini peanut butter cup makes the perfect ornament topper for these treats that are pure holiday joy.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 473
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 208 mg
Ingredients
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Directions
- Microwave the flour in a medium microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional 30 seconds or until temperature reaches 180 degrees F. Sift into a medium bowl and whisk in the salt. Let cool.
- Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, 3 to 5 minutes, scraping down the bowl as needed. Reduce the speed to low, add the flour mixture and beat until the dough begins to come together, about 30 seconds. Add 2 teaspoons of the milk, increase the speed to medium and beat to combine, about 30 seconds. If the dough is still very crumbly beat in the remaining 1 teaspoon milk.
- Divide the dough evenly into 3 portions and form each into a smooth ball. If the dough is very soft and difficult to work with, cover the dough with plastic before dividing into thirds and chill for 20 minutes. Otherwise move on to the toppings.
- Put the red, white and green sprinkles in a bowl. Lightly dampen your hands with a bit of water and roll the first dough ball in your hands to lightly moisten, then roll the dough ball thoroughly in the sprinkles.
- Mix the crushed candy canes, red sanding sugar and 1 tablespoon of the white sanding sugar in a small bowl. Dampen your hands again to roll the second dough ball, then roll it in the candy cane mixture to coat.
- Put the remaining 2 tablespoons of white sanding sugar in a small bowl. Dampen your hands again to roll the third dough ball, then roll in the white sanding sugar. Arrange the mini dark chocolate nonpareils in a tight circle at the very top leaving a small space in the center. Arrange the edible sugar pearls in a decorative pattern around the ball by lightly pressing each pearl into place.
- Top each cookie dough ball with a mini peanut butter cup to resemble the top of an ornament.
- To serve, place the balls onto a platter with pretzels, graham crackers and cookies. Place a small cheese knife or butter knife on the platter and guests can slice into the balls and spread the cookie dough over their choice of snacks.
Cook’s Note
You can mix up the cookie dough up to a day ahead if you like and refrigerate it. Try to decorate the balls no more than about an hour before serving since some of the decorations (like the sugar and candy canes) can begin to melt.
