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A Christmas gnome cookie cup with a frosting beard, strawberry hat and skittle nose.
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2 from 1 vote

Christmas Gnome Cookies

These Christmas Gnome Cookies are a wonderful treat for the holiday season! Yummy sugar cookies are filled with frosting and topped with a delicious fresh strawberry for a flavorful and festive treat!
Prep Time5 minutes
Cook Time15 minutes
Cooling/Assembly20 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Christmas Gnome Cookies
Servings: 24
Calories: 184kcal

Equipment

  • Mini Muffin Tin
  • Mixing Bowls
  • Knife
  • Cutting board

Ingredients

  • 1 pkg Pillsbury Ready-to-Bake Sugar Cookie Dough refrigerated
  • 24 oz can white frosting
  • 24 strawberries medium/large
  • 24 Skittles light pink, red, or green

Instructions

  • Preheat the oven to 350°F. Then, spray a 24-tin mini muffin pan with non-stick cooking spray and set aside.
  • Break the Ready to Bake Sugar Cookie squares apart and place them in the bottom of each muffin tin.
  • Bake the cookies for 15-20 minutes or until golden brown.
  • Once they’re done baking, remove them from the oven. If they have sunk down in the middle of the cookie to create a well, place the muffin pan on a cooling rack. If the cookies haven’t sunk in the middle, gently push down on the centre of the cookies with the back of a tablespoon measure to create a well. Then set aside to cool.
  • While the cookies are cooling, wash and pat dry the strawberries, cut the tops off each one, and pat the cut side dry.
  • Once cooled, take each cookie cup and use a spoon or butter knife to add about 1-2 tablespoons of frosting to each cup. Overfill the cups on the front side of each one and drag a bit of the frosting to the front of the cookie cup to create a beard.
  • Top each frosted cookie with an upside-down strawberry to create a gnome hat.
  • Then place a small dollop of icing centered on the bottom half of the strawberry. Place a Skittle on the icing for the gnome’s nose. Repeat until all of the cookies resemble gnomes, and enjoy!

Notes

  • If you are making these for a big get-together, make sure to assemble them and keep them in the refrigerator before serving. The juices from the strawberries and the candy coating can run a bit if they sit out too long.
  • I like using Baker’s Joy with flour when baking with a non-stick cooking spray.
  • Be sure to dry the strawberries well, as you don’t want excess juice on the frosting.

Nutrition

Calories: 184kcal | Carbohydrates: 29g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 91mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 8IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 0.3mg