Christmas is a time for festive decorations, joyful gatherings, and delightful treats. Among these, Christmas tree sugar cookies stand out as a quintessential holiday dessert. With their eye-catching designs and customizable flavors, these cookies are a perfect addition to your holiday traditions. Paired with royal icing, they become a canvas for edible art, ready to impress your family and guests alike.
Before diving into the recipe, let’s explore the essentials for crafting cookies that not only taste amazing but look stunning. For inspiration on other creative holiday desserts, check out this guide on Holiday Meringue Christmas Trees, another fun treat for the season.
Ingredients and Tools You’ll Need
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Royal Icing:
- 3 cups powdered sugar
- 2 tbsp meringue powder
- 4-5 tbsp water (adjust as needed)
- Gel food coloring (red, green, and other festive colors)
- Edible decorations (pearls, sprinkles, etc.)
Tools:
- Christmas tree-shaped cookie cutters
- Piping bags with various tips
- Baking sheets lined with parchment paper
- Cooling rack
- Mixing bowls and a whisk
How to Make Christmas Tree Sugar Cookies
Make the Cookie Dough:
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract (if using), and mix until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Chill and Cut Out Cookies:
Divide the dough in half, flatten into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a tree-shaped cookie cutter to cut out shapes and transfer them to the baking sheets.
Bake the Cookies:
Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the Royal Icing:
In a bowl, whisk together the powdered sugar and meringue powder. Add water, one tablespoon at a time, until the icing reaches your desired consistency (thicker for outlining, thinner for flooding).
Divide the icing into separate bowls and tint with gel food coloring. Transfer the icing to piping bags or squeeze bottles.
Decorate the Cookies:
Outline each cookie with thicker icing, then flood the center with thinner icing. Use a toothpick to spread the icing evenly.
While the icing is still wet, decorate with edible pearls, sprinkles, and any festive toppings.
Let Set:
Allow the decorated cookies to dry completely (about 6-8 hours or overnight) before stacking or serving.
For more creative holiday inspiration, explore Cranberry Almond Recipes that complement your cookies at festive gatherings.
Tips for Success
- Chill the Dough: Prevent spreading during baking by keeping the dough cold.
- Test Icing Consistency: Run a spoon through the icing; it should smooth out in 10 seconds for flooding.
- Storage: Store decorated cookies in an airtight container for up to one week.
Presentation and Gifting Ideas
- Gift Packaging: Place cookies in decorative tins with parchment paper between layers.
- Event Displays: Arrange on a festive platter or pair with hot beverages like cocoa or cider.
For a festive pairing, consider this recipe for Cranberry Jello Salad with Cream Cheese Topping, a sweet and tangy addition to your holiday table.
FAQs
How long do sugar cookies with royal icing last?
When stored in an airtight container, these cookies can stay fresh for up to 7 days.
Can I freeze the dough or decorated cookies?
Yes, you can freeze the dough for up to 3 months. Decorated cookies can also be frozen but should be stored carefully to avoid smudging.
How do I fix runny or thick royal icing?
- If too thick, add water a drop at a time.
- If too runny, add powdered sugar.
Celebrate the holidays with these Christmas tree sugar cookies decorated to perfection with royal icing. They’re a joy to make, a delight to eat, and guaranteed to make your season brighter!
Christmas Tree Sugar Cookies with Royal Icing
Ingredients
📝 Ingredients:
- For the Cookies:
- 1 cup 2 sticks unsalted butter, softened 🧈
- 1 cup granulated sugar
- 1 large egg 🥚
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract optional
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Royal Icing:
- 3 cups powdered sugar
- 2 tbsp meringue powder
- 4-5 tbsp water adjust as needed
- Gel food coloring red, green, and other festive colors
- Edible decorations pearls, sprinkles, etc.
Instructions
1️⃣ Make the Cookie Dough:
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using), and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
2️⃣ Chill and Cut Out Cookies:
- Divide the dough in half, flatten into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a tree-shaped cookie cutter to cut out shapes and transfer them to the baking sheets.
3️⃣ Bake the Cookies:
- Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
4️⃣ Prepare the Royal Icing:
- In a bowl, whisk together the powdered sugar and meringue powder. Add water, one tablespoon at a time, until the icing reaches your desired consistency (thicker for outlining, thinner for flooding).
- Divide the icing into separate bowls and tint with gel food coloring. Transfer the icing to piping bags or squeeze bottles.
5️⃣ Decorate the Cookies:
- Outline each cookie with thicker icing, then flood the center with thinner icing. Use a toothpick to spread the icing evenly.
- While the icing is still wet, decorate with edible pearls, sprinkles, and any festive toppings.
6️⃣ Let Set:
- Allow the decorated cookies to dry completely (about 6-8 hours or overnight) before stacking or serving.
Notes
Tips for Success
- Chill the Dough: Prevent spreading during baking by keeping the dough cold.
- Test Icing Consistency: Run a spoon through the icing; it should smooth out in 10 seconds for flooding.
- Storage: Store decorated cookies in an airtight container for up to one week.