Christmas Tree Sugar Cookies
These festive Christmas Tree Sugar Cookies combine the nostalgic vanilla-forward taste of traditional sugar cookies with a festive holiday shape. With a soft interior and slightly crisp edges, they're perfect for decorating with royal icing and sprinkles or enjoying plain.
Equipment
- Stand Mixer or Hand Mixer
- Christmas Tree Cookie Cutter
- Baking Sheets
- Parchment Paper
- Rolling Pin
- Piping Bags
Ingredients
For the Sugar Cookies
- 2¾ cups all-purpose flour plus extra for rolling
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened to room temperature (2 sticks)
- 1½ cups granulated sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- ¼ tsp almond extract optional but enhances flavor
For the Royal Icing
- 3 cups powdered sugar sifted
- 2 tbsp meringue powder
- 5-6 tbsp warm water
- ½ tsp vanilla extract clear if you want pure white icing
- green food coloring gel preferred for vibrant color
- various sprinkles for decoration
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla and almond extract (if using), then scrape down the sides of the bowl.
- Gradually add the flour mixture to the wet ingredients on low speed, about ⅓ at a time. Mix just until no flour streaks remain.
- Divide the dough in half and form each portion into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, preferably 2 hours.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Use a Christmas tree cookie cutter to cut shapes, transferring them to prepared baking sheets with at least 1 inch between cookies.
- Bake for 8-10 minutes or until the edges are just barely turning golden. The centers may look slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the royal icing: In a large bowl, combine sifted powdered sugar and meringue powder. Add warm water, starting with 5 tablespoons, and beat on medium-high speed for 5-7 minutes until stiff peaks form. Add vanilla.
- Color the majority of your icing green using gel food coloring. Transfer some to a piping bag with a small tip for outlining. Thin remaining green icing with a few drops of water for "flooding" (filling in).
- Outline each tree, then fill in with flooding consistency icing. Add sprinkles while wet, or allow to dry completely before adding detailed decorations.
- Let decorated cookies dry completely for 6-8 hours or overnight before stacking or packaging.
Notes
- For soft-centered cookies with crisp edges, err on the side of under-baking rather than over-baking.
- The dough can be refrigerated for up to 3 days or frozen for up to 2 months.
- Store undecorated cookies in an airtight container at room temperature for up to 1 week.
- For decorated cookies, allow icing to harden completely, then layer between sheets of parchment paper in an airtight container.
- For a healthier version, try replacing half the butter with mashed avocado, using whole wheat pastry flour for 50% of the flour, or reducing the sugar to 1 cup and adding 1 teaspoon of cinnamon.
Nutrition
Calories: 172kcalCarbohydrates: 23gProtein: 1.7gFat: 8gSaturated Fat: 4.8gCholesterol: 31mgSodium: 65mgFiber: 0.3gSugar: 12g
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