by Lauren Travitz

The holiday cheer is soon to be here! Right around the corner is the hustle and bustle of Christmas shopping, wrapping presents, putting up the Christmas tree, and of course making yummy treats! As your orthodontic practice, we want you to enjoy these holiday treats. However, just like any other time of the year you will still need to be cautious of the food choices you make to avoid any breakage. Below are a few yummy recipes we put together, that will be safe for your braces during the holiday season. Enjoy!

Melting Snowman Oreo Balls


  • 1 (8 oz.) brick cream cheese, softened
  • 36OREO Cookies (regular size), finely crushed
  • 16oz. vanilla candy wafers or melts , melted (these can be found at Walmart, target, Michaels or other craft stores)
  • 48Mini OREO Bite Size Cookies
  • decorations: decorating icing or gel; multi-colored sprinkles


  1. Mix cream cheese and cookie crumbs until well blended. I like to crush the Oreos in a food processor and then add the cream cheese and process it together. It can also be done by hand though.
  2. Shape into 48 (1-inch) balls; place in single layer in shallow pan. Some readers have stuck toothpicks in the top before freezing for easier dipping later. Freeze for at least 20 minutes. They can be frozen for longer. Dip balls in melted coating (see note); I do this by using a fork and tapping the fork on the bowl of my candy coating to remove some of the extra coating. If you used the toothpick option dip balls and then gently remove the toothpick and fill in the hole with melted candy coating. Place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball.
  3. Chill balls until coating is set.
  4. Decorate with remaining ingredients as shown in photo. You can use the candy coating to adhere the hat to the head. Place in the fridge immediately to set up the decorations.
  5. Refrigerate 1 hour or until firm. Keep refrigerated.

Recipe Notes

  • I have used almond bark before to dip these, but found that the candy wafers work better. Sometimes when you dip the balls, the Oreos can leave some crumbs in the coating, but the wafers tend to do this way less.
  • I like to divide my coating into half or fourths so that if for some reason dark oreo bits get in one bowl you have others as back up. You can even dip them twice. Once in a layer and if it has oreo bits, oh well. The second time dip them in a fresh melting coating bowl and then there are no crumbs to worry about. I only had to dip these once but in the past I’ve had oreo bits sneak in my white coating

Recipe & Photo Courtesy of :

Santa Hat Sugar Cookie Cups


  •  1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • (Flour, butter and egg called for on cookie mix pouch for cutout cookies)
  •  36 whole medium strawberries
  •  1 container Betty Crocker™ Rich & Creamy vanilla frosting


  1. Heat oven to 375°F. In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls. Place in 36 ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
  2.  Bake 8 to 11 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, at least 30 minutes.
  3. Using small paring knife, for each strawberry, carefully cut around stem into pale flesh underneath, and remove. Place strawberry stem-end down on paper towel-lined cookie sheet to dry. Repeat with remaining strawberries.
  4. Spoon frosting into large re-sealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 generous tablespoon per cookie cup. Place stem end of strawberry on each frosting-filled cookie cup, and press down slightly so frosting becomes a brim for hat. Pipe a small dab of frosting on tip of each strawberry for pom-pom. Serve immediately, or store loosely covered in refrigerator.

Recipe & Photo Courtesy of:


Cream Cheese Sugar Cookies

Cookie Ingredients

  • 2 ½ cups Gold Medal™ all-purpose flour
  •  1 teaspoon baking powder
  •  ½ teaspoon baking soda
  •  ½ teaspoon salt
  •  1 ½ cups granulated sugar
  •  1 package (8 oz) cream cheese, softened
  •  ½ cup butter, softened
  •  1 egg
  •  2 teaspoons vanilla

Frosting Ingredients

  •  2 ½ cups powdered sugar
  •  ¼ cup butter, softened
  •  2 to 4 tablespoons milk
  •  ½ teaspoon vanilla
  • Betty Crocker™ gel food colors, as desired
  • Betty Crocker™ candy sprinkles, as desired


  1. Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  2. In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.
  3. Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  4. Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk and 1/2 teaspoon vanilla with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature.

Recipe & Photo Courtesy of: