Christmas Tree Cookies Recipe
Christmas Tree Cookies are a delightful way to bring holiday cheer to your dessert table. These festive treats not only taste delicious but also provide a creative opportunity to craft edible Christmas trees with colorful decorations. Perfect for parties, family gatherings, or holiday gift boxes, these cookies combine rich flavors with a playful presentation that everyone will adore.
Ingredients Breakdown
Butter and sugar are the foundation of this recipe, working together to create a tender and sweet cookie base. The unsalted butter ensures a rich, creamy flavor, while the granulated sugar provides the right level of sweetness. Vanilla and almond extracts add a fragrant depth, enhancing the overall flavor profile with a subtle nutty and aromatic touch.
Softened butter forms the base for the frosting, creating a smooth, spreadable consistency. Powdered sugar adds sweetness while maintaining a light texture, and a splash of milk ensures the frosting is perfectly creamy. Green food coloring gives the frosting a festive, tree-like hue, while sprinkles and pretzel rods add whimsy and charm to the final decoration.
Step-by-Step Instructions
Creating these cookies is a fun and rewarding process, from mixing the dough to adding the final decorative touches.
Preparing the Dough
Begin by combining your dry ingredients—flour, baking soda, and salt—in a medium bowl. Mixing them thoroughly ensures even distribution throughout the dough. In a stand mixer, cream softened butter and sugar until the mixture is smooth and fluffy, scraping down the sides of the bowl for consistency. Add the egg, vanilla extract, and almond extract, blending until fully incorporated. Gradually fold in the dry ingredients to form a cohesive dough. Press the dough into a prepared pan, creating an even layer for uniform baking.
Baking the Cookie Base
Bake the cookie at 350°F (175°C) for 14–16 minutes, or until the edges are set. If the edges puff up slightly, gently press them down with a measuring cup while the cookie is warm. Allow the cookie to cool completely on a wire rack before moving on to the next step.
Making the Frosting
Combine powdered sugar, softened butter, milk, and vanilla extract in a bowl. Use a hand mixer to whip the mixture until it reaches a smooth, creamy consistency. Add a few drops of green food coloring and mix until the color is evenly distributed. Transfer the frosting to a resealable bag, cutting a small tip at the corner to create a makeshift piping bag.
Assembling and Decorating the Trees
Carefully release the cookie from the pan, using a knife to loosen the edges if needed. Slice the cookie into 8 equal wedges, trimming the rounded ends to achieve a tree-like shape. Pipe the frosting onto each wedge in zigzag patterns to mimic tree branches. Add sprinkles as ornaments and press pretzel rods into the base of each wedge to serve as tree trunks.
Recipe Tips
Perfecting the Dough
Use room-temperature ingredients to ensure the dough mixes evenly and results in a soft, tender cookie.
Flattening the Cookie Base
If the edges rise unevenly, gently flatten them with the back of a measuring cup while the cookie is still warm.
Decorating Tips
For a realistic tree effect, pipe the frosting in varying widths and sprinkle evenly for a balanced look.
What to Serve With This Recipe
Pairing Ideas for Festive Treats
These cookies pair beautifully with warm beverages like hot cocoa, mulled cider, or peppermint tea, creating a cozy holiday experience. Alternatively, serve them as part of a dessert platter alongside other holiday cookies, like gingerbread or sugar cookies, for variety.
Occasion-Based Suggestions
Christmas Tree Cookies are ideal for holiday parties, gift exchanges, or even as a fun family activity to decorate together. Package them in decorative tins for a thoughtful homemade gift.
Storage and Make-Ahead Options
Storing Cookies
Keep the cookies fresh by storing them in an airtight container at room temperature for up to three days. To prevent the frosting from smudging, layer parchment paper between the cookies.
Preparing in Advance
You can bake the cookie base a day ahead and store it in an airtight container. Decorate the cookies closer to serving time to ensure the decorations remain fresh and intact.
Frequently Asked Questions
Can I Use a Different Pan Size?
Yes, but adjust the baking time accordingly. Larger pans will result in thinner cookies that may bake faster.
What Other Decorations Can I Use?
Consider using small candies, edible glitter, or colored sugar for extra flair.
How Long Do the Cookies Last?
These cookies are best enjoyed within three days but can be stored for up to a week in an airtight container.
Can I Substitute Almond Extract?
Absolutely! Try orange extract or omit it altogether for a simpler flavor.
Christmas Tree Cookies are a delightful way to celebrate the holiday season. From the rich, buttery base to the festive decorations, they combine delicious flavors with creative fun. Personalize them with your favorite decorations and enjoy sharing these whimsical treats with friends and family.
Ingredients
Cookies
10 Tbsp (141g) unsalted butter, softened
2/3 cup (135g) granulated sugar
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract*
1 1/3 cups (186g) unbleached all-purpose flour (scoop and level to measure)
1/4 tsp baking soda
1/4 tsp salt
Frosting
1 cup (120g) powdered sugar
3 Tbsp (42g) unsalted butter, softened
2–3 tsp milk
1/2 tsp vanilla extract
Green food coloring**
Christmas sprinkles and 8 pieces of 1 1/2-inch broken pretzel rods (optional)
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9-inch springform or cake pan by buttering it, lining the bottom with parchment paper, and lightly dusting with flour. Shake out the excess flour and set the pan aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
Using a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together until they form a smooth mixture. Scrape down the sides of the bowl to ensure everything is incorporated.
Add the egg to the mixture, blending until fully combined. Mix in the vanilla and almond extracts, then scrape down the sides of the bowl again.
Gradually add the dry ingredients to the wet mixture, blending just until a cohesive dough forms.
Transfer the dough to the prepared pan. Lightly spray your hands with non-stick cooking spray and press the dough into an even layer within the pan.
Bake the cookie in the preheated oven for 14–16 minutes, or until the edges are set. If the sides rise slightly higher than the center, gently press them down with the bottom of a measuring cup while the cookie is still warm. Let the cookie cool completely on a wire rack for about 1 hour.
To prepare the frosting, combine the powdered sugar, softened butter, milk, and vanilla extract in a medium bowl. Use an electric hand mixer to blend the ingredients until smooth and creamy. Add green food coloring to tint the frosting, mixing until the color is uniform.
Spoon the frosting into a resealable plastic bag, pressing out any excess air before sealing. Cut a small tip off one corner of the bag to create a piping tool.
Loosen the edges of the cookie by running a small, sharp knife around the inside edge of the pan. If using a springform pan, remove the ring. If using a standard cake pan, invert the cookie onto a cutting board by tapping or lightly dropping the pan to release it.
Cut the large cookie into 8 equal wedges, trimming the rounded ends if desired for a cleaner tree shape.
Pipe the frosting onto the cookie wedges in a decorative tree-like pattern. Garnish with Christmas sprinkles for ornaments and press broken pretzel rod pieces into the bottom of each wedge to form tree trunks, if desired.
Serve your Christmas Tree Cookies as a festive and delicious holiday treat!
Christmas Tree Cookies Recipe
Ingredients
Cookies
- 10 Tbsp 141g unsalted butter, softened
- 2/3 cup 135g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract*
- 1 1/3 cups 186g unbleached all-purpose flour (scoop and level to measure)
- 1/4 tsp baking soda
- 1/4 tsp salt
Frosting
- 1 cup 120g powdered sugar
- 3 Tbsp 42g unsalted butter, softened
- 2 –3 tsp milk
- 1/2 tsp vanilla extract
- Green food coloring**
- Christmas sprinkles and 8 pieces of 1 1/2-inch broken pretzel rods optional
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform or cake pan by buttering it, lining the bottom with parchment paper, and lightly dusting with flour. Shake out the excess flour and set the pan aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
- Using a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together until they form a smooth mixture. Scrape down the sides of the bowl to ensure everything is incorporated.
- Add the egg to the mixture, blending until fully combined. Mix in the vanilla and almond extracts, then scrape down the sides of the bowl again.
- Gradually add the dry ingredients to the wet mixture, blending just until a cohesive dough forms.
- Transfer the dough to the prepared pan. Lightly spray your hands with non-stick cooking spray and press the dough into an even layer within the pan.
- Bake the cookie in the preheated oven for 14–16 minutes, or until the edges are set. If the sides rise slightly higher than the center, gently press them down with the bottom of a measuring cup while the cookie is still warm. Let the cookie cool completely on a wire rack for about 1 hour.
- To prepare the frosting, combine the powdered sugar, softened butter, milk, and vanilla extract in a medium bowl. Use an electric hand mixer to blend the ingredients until smooth and creamy. Add green food coloring to tint the frosting, mixing until the color is uniform.
- Spoon the frosting into a resealable plastic bag, pressing out any excess air before sealing. Cut a small tip off one corner of the bag to create a piping tool.
- Loosen the edges of the cookie by running a small, sharp knife around the inside edge of the pan. If using a springform pan, remove the ring. If using a standard cake pan, invert the cookie onto a cutting board by tapping or lightly dropping the pan to release it.
- Cut the large cookie into 8 equal wedges, trimming the rounded ends if desired for a cleaner tree shape.
- Pipe the frosting onto the cookie wedges in a decorative tree-like pattern. Garnish with Christmas sprinkles for ornaments and press broken pretzel rod pieces into the bottom of each wedge to form tree trunks, if desired.
- Serve your Christmas Tree Cookies as a festive and delicious holiday treat!
Notes
- If you prefer not to use almond extract, increase the vanilla extract in the cookie dough to 1 1/2 teaspoons. Almond extract is optional and adds a subtle, light flavor.
- Gel food coloring is recommended for its concentrated pigment, but liquid food coloring works as well.
- You can cut the cookie into 10 pieces instead of 8 if you need a few extra servings.
- An electric hand mixer can be used as an alternative to a stand mixer for this recipe.