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.
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.