SWEET SNACKS

These desserts are anything but cookie-cutter.

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SUGAR COOKIE CHEESECAKE CUPS

1. Arrange a rack in center of oven; preheat to 350°. Grease a mini 24-cup muffin tin with cooking spray. 2. Divide 1 (16-oz.) pkg. refrigerated sugar cookie dough into 24 pieces, about 2 Tbsp. (19 g.) each. Into a small bowl, pour ¼ cup red and green sprinkles. Working one at a time, press dough into sprinkles to coat, then roll into a ball. Place 1 ball in each prepared muffin cup, pressing dough into bottom and up sides of cups. 3. Bake cookies until edges are golden brown and centers are slightly puffed, about 12 minutes. Immediately press in the centers with the back of a tablespoon. Let cookies cool in tin, then transfer to a platter. 4. In the large bowl of a stand mixer fitted with the whisk attachment, beat 1 (8-oz.) pkg. cream cheese, softened, on medium-high speed until smooth. Add ¼ cup (50 g.) granulated sugar, 2 Tbsp. sour cream, 1 tsp. pure vanilla extract, and a pinch of kosher salt and beat until incorporated. 5. Spoon 1 Tbsp. cheesecake filling into center of each cookie. Refrigerate until set, about 20 minutes. 6. Top with whipped cream and more sprinkles. -ANYA PTACEK

CANDY CANE WHOOPIE PIES

MAKES 32 1 HR

CAKES

5 oz. bittersweet chocolate (70% cacao), coarsely chopped 2 cups (270 g.) all-purpose flour 2/3 cup (56 g.) unsweetened cocoa powder 1½ tsp. baking powder ½ tsp. baking soda ½ tsp. kosher salt 1 cup (2 sticks) unsalted butter, softened 3/4 cup (160 g.) packed light brown sugar ¾ cup (150 g.) granulated sugar 2 large eggs ½ tsp. pure vanilla extract

FROSTING

1 cup (2 sticks) unsalted butter, softened 4 cups (452 g.) confectioners' sugar, divided 1/4 tsp. peppermint extract ¼ tsp. pure vanilla extract Pinch of kosher salt 1 drop (or more) red gel food coloring 12 mini candy canes, finely crushed