These Festive Christmas Tree Cookies are the cozy, classic cut-outs I bake every December. The dough rolls like a dream, holds its shape in the oven, and decorates beautifully with simple buttercream or royal icing. They are perfect for cookie swaps, gifting, and merry little hands eager to help.
Festive Christmas Tree Cookies (Soft Sugar Cookies)
Equipment
- 2 Baking sheets lined with parchment
- 1 Parchment Paper
- 1 Rolling Pin
- 1 Christmas tree cookie cutter
- 2 Mixing Bowls
- 1 hand mixer or stand mixer
- 1 Wire rack
- 1 Piping bags (optional)
Ingredients
For the Cookies
- 2.75 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp fine sea salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 egg large, room temperature
- 2 tsp pure vanilla extract
- 0.5 tsp almond extract optional
For Decorating – Buttercream (Option 1)
- 0.5 cup unsalted butter
- 2 cups powdered sugar up to 2 1/2 cups (240 to 300 g) as needed
- 1 tbsp milk or cream add up to 3 tbsp as needed
- 1 tsp vanilla extract
- pinch salt
- green gel food color
For Decorating – Royal Icing (Option 2)
- 2.5 cups powdered sugar
- 2 tbsp meringue powder
- 4 tbsp water add up to 5 tbsp as needed
- 0.5 tsp vanilla or almond extract
Decorations
- assorted sprinkles
- star candies
- mini pearls
- sanding sugar
Instructions
Make the Cookies
- Preheat the oven to 350°F (177°C). Line 2 to 3 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. This prevents clumps and keeps the dough even.
- In a large bowl, beat butter and sugar on medium speed for 2 to 3 minutes until pale and fluffy. Add the egg, vanilla, and almond extract; mix until smooth.
- On low speed, mix in the dry ingredients just until no dry streaks remain. Divide dough in half, pat into 2 disks, and wrap.
- Refrigerate the dough for 30 to 60 minutes until firm but rollable. Chilling helps prevent spreading and keeps those tree points sharp.
- Roll one disk between two sheets of parchment to 1/4 inch (6 mm) thick. Cut tree shapes, place 2 inches apart on prepared sheets. Chill cut shapes for 10 minutes if your kitchen is warm.
- Bake 8 to 10 minutes, rotating pans halfway. Cookies are done when edges look set and centers are pale. Do not brown. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
Make Frosting
- Buttercream: Beat butter with powdered sugar, vanilla, salt, and enough milk to reach spreadable consistency. Tint green. Royal icing: Beat powdered sugar, meringue powder, and water until smooth with soft peaks, 2 to 3 minutes. Adjust water for piping or flooding. Tint green.
Decorate & Serve
- Pipe or spread green icing, add garlands, and finish with sprinkles or a star candy on top. Let buttercream set 30 minutes or royal icing dry 4 to 6 hours before stacking.
- Arrange on a platter or package for gifting. A dusting of sanding sugar adds that snowy sparkle.
Notes
Why You’ll Love This Festive Christmas Tree Cookies
- Soft, tender cut-out cookies that keep clean edges
- Easy dough that mixes fast and chills well for no spread
- Two frosting options: quick buttercream or crisp royal icing
- Freezer-friendly for stress-free holiday prep
Festive Christmas Tree Cookies Ingredients & Substitutions
For the Cookies
- 2 3/4 cups (345 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup (227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract, optional
For Decorating
- Option 1 Buttercream: 1/2 cup (113 g) unsalted butter, 2 to 2 1/2 cups (240 to 300 g) powdered sugar, 1 to 3 tbsp milk or cream, 1 tsp vanilla, pinch salt, green gel food color
- Option 2 Royal Icing: 2 1/2 cups (300 g) powdered sugar, 2 tbsp meringue powder, 4 to 5 tbsp water, 1/2 tsp vanilla or almond extract
- Assorted sprinkles, star candies, mini pearls, sanding sugar
Simple Swaps
- Gluten-free: Use a quality 1:1 gluten-free baking flour. Add 1 tbsp milk if dough seems dry.
- Dairy-free: Use plant-based butter sticks. For buttercream, use dairy-free milk.
- Flavor twist: Swap almond extract for peppermint or lemon.
- No meringue powder: Make buttercream or use a simple powdered sugar glaze.
Step-by-Step Instructions to Make Festive Christmas Tree Cookies
Step 1: Prep the Pans and Oven
Preheat the oven to 350°F (177°C). Line 2 to 3 baking sheets with parchment paper. Set aside.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk flour, baking powder, and salt until well combined. This prevents clumps and keeps the dough even.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar on medium speed for 2 to 3 minutes until pale and fluffy. Add the egg, vanilla, and almond extract; mix until smooth.
Step 4: Bring the Dough Together
On low speed, mix in the dry ingredients just until no dry streaks remain. Divide dough in half, pat into 2 disks, and wrap.
Step 5: Chill for Clean Edges
Refrigerate the dough for 30 to 60 minutes until firm but rollable. Chilling helps prevent spreading and keeps those tree points sharp.
Step 6: Roll and Cut
Roll one disk between two sheets of parchment to 1/4 inch (6 mm) thick. Cut tree shapes, place 2 inches apart on prepared sheets. Chill cut shapes for 10 minutes if your kitchen is warm.
Step 7: Bake
Bake 8 to 10 minutes, rotating pans halfway. Cookies are done when edges look set and centers are pale. Do not brown. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
Step 8: Make Buttercream or Royal Icing
Buttercream: Beat butter with powdered sugar, vanilla, salt, and enough milk to reach spreadable consistency. Tint green. Royal icing: Beat powdered sugar, meringue powder, and water until smooth with soft peaks, 2 to 3 minutes. Adjust water for piping or flooding. Tint green.
Step 9: Decorate the Trees
Pipe or spread green icing, add garlands, and finish with sprinkles or a star candy on top. Let buttercream set 30 minutes or royal icing dry 4 to 6 hours before stacking.
Step 10: Share and Enjoy
Arrange on a platter or package for gifting. A dusting of sanding sugar adds that snowy sparkle.
Tips for Success
- Measure with a scale for best texture and shape.
- Chill dough and even the cut shapes for sharp edges.
- Roll between parchment to avoid extra flour that can toughen cookies.
- Keep thickness at 1/4 inch for soft, sturdy cookies.
- Use gel food color for vibrant green without watering down icing.
- Rotate pans halfway for even baking. Pull cookies before browning.
Variations of Festive Christmas Tree Cookies
- Chocolate Trees: Replace 1/4 cup (30 g) flour with Dutch-process cocoa.
- Peppermint Forest: Add 1/2 tsp peppermint extract and sprinkle crushed candy canes.
- Matcha Trees: Add 1 to 2 tsp culinary matcha to flour for a natural green hue.
- Gingerbread Trees: Add 1 tsp ground ginger, 1 tsp cinnamon, and 2 tbsp molasses; reduce sugar by 2 tbsp.
- Glitter Snow: Skip icing and use a light egg wash plus sanding sugar before baking.
Serving Suggestions: What to Pair with Festive Christmas Tree Cookies
- Hot cocoa with whipped cream or peppermint marshmallows
- Spiced chai or a cinnamon latte
- Eggnog or a vanilla bean steamer for the kids
- Holiday cookie board with truffles, shortbread, and fruit
- Gift boxes with ribbon and a handwritten tag
Storage & Reheating Instructions
- Room Temp: Store iced or un-iced cookies airtight up to 5 days. Buttercream holds 2 to 3 days at cool room temp; royal-iced cookies last up to 7 days.
- Freeze Dough: Wrap disks well and freeze up to 3 months. Thaw overnight in the fridge before rolling.
- Freeze Baked Cookies: Freeze unfrosted layers up to 2 months. Thaw wrapped at room temp, then decorate.
- Set Icing: Royal-iced cookies can be stacked with parchment once fully dry.
- Refresh: Crisp cookies in a 300°F oven for 3 to 4 minutes, then cool.
Memories Made Around the Table
Every year my family turns the kitchen into a tiny cookie workshop, and the inevitable sprinkle snowstorm makes us laugh just as much as the first time. These trees always make the platter first and disappear just as fast.
FAQs
Can I make the dough ahead?
Yes. Chill up to 48 hours or freeze up to 3 months. If very firm, let sit 10 to 15 minutes before rolling.
How do I prevent cookies from spreading?
Chill the dough and cut shapes, measure flour accurately, and avoid over-creaming butter. Bake on parchment, not greased pans.
Which is better, buttercream or royal icing?
Buttercream is quick, creamy, and great for swirls. Royal icing dries firm, stacks well, and is ideal for detailed designs and gifting.
How thick should I roll the dough?
About 1/4 inch or 6 mm. Thinner cookies can over-brown and break; thicker may puff more.
Can I color the dough instead of the icing?
Yes. Use gel color and add a little at a time. Chill well and avoid over-mixing once colored.
Final Thoughts
These Festive Christmas Tree Cookies are simple, dependable, and delightfully decorative. Mix the dough, gather your favorite sprinkles, and let the holiday magic begin.