Ingredients
For the Cookies
2 ½ cups all-purpose flour (plus extra for rolling)
¾ cup powdered sugar
½ cup granulated sugar
1 cup unsalted butter, softened to room temperature
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract (optional for extra flavor)
½ teaspoon salt
Green food coloring (gel works best for vibrant color)
Sprinkles, stars, and candies (for decoration)
For the Royal Icing
2 cups powdered sugar
2 tablespoons meringue powder
4–6 tablespoons warm water
Directions
1. Prepare Your Baking Area
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Make the Cookie Dough
In a large mixing bowl, use an electric mixer to cream together the softened butter, powdered sugar, and granulated sugar until the mixture is light, fluffy, and pale in color (about 2–3 minutes).
Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat on medium speed until fully combined.
3. Incorporate the Dry Ingredients
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft, pliable dough forms. Avoid overmixing to keep the cookies tender.
4. Color and Chill the Dough
Divide the dough in half.
Add a few drops of green food coloring to one half and knead gently until the color is evenly distributed.
Roll each dough portion between two sheets of parchment paper to about ¼ inch thickness.
Chill the rolled-out dough in the refrigerator for 10–15 minutes. Chilling helps the cookies hold their shape when baking.
5. Cut and Bake
Remove the chilled dough from the refrigerator and peel off the top sheet of parchment paper.
Use a Christmas tree cookie cutter to cut out shapes, then transfer the cookies to the prepared baking sheets. Leave about 1 inch of space between each cookie.
Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are just lightly golden. Avoid overbaking to keep the cookies soft.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
6. Prepare the Royal Icing
In a medium bowl, whisk together the powdered sugar and meringue powder.
Add 4 tablespoons of warm water to start and whisk until smooth. Add more water, a tablespoon at a time, to reach your desired consistency. For piping, the icing should be thick but still flow smoothly. For flooding, it should be thinner.
Transfer the icing to piping bags fitted with small round tips.
7. Decorate the Cookies
Use the royal icing to pipe outlines on the cookies. Let the outlines dry slightly before flooding the centers with icing.
Decorate with sprinkles, stars, and candies while the icing is still wet.
Let the decorated cookies sit at room temperature for 1–2 hours (or until the icing is fully set) before serving or storing.
Tips for Perfect Christmas Tree Sugar Cookies
Even Thickness: Use rolling pin guides or spacers to ensure uniform cookie thickness, which helps them bake evenly.
Vibrant Green: Gel food coloring provides intense color without altering the dough’s texture. Add more drops as needed for a deeper green.
Icing Consistency: For detailed designs, keep some icing thicker for outlines and thin out the rest for flooding.
Make Ahead: You can prepare the cookie dough in advance and store it in the fridge for up to 2 days or freeze it for 2 months. Let it soften slightly before rolling.
Storage: Store decorated cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to prevent sticking.
Nutritional Information
Calories: 190 kcal per cookie
Servings: 20 cookies
These cookies are not just a treat to eat but also a joy to create with loved ones during the holiday season. Perfect for gifting, cookie swaps, or simply adding a festive touch to your dessert table! Let me know if you try them!
