Christmas baking always includes cut out sugar cookies. When my boys were little, this was always the last type of cookie we baked. We would all sit at the kitchen table, which I covered with containers of different colored sprinkles along with cookie icing, and we decorated the cookies. We had so much fun. This year I decided to cut out all Christmas trees and decorate them with icing and different hues of green sprinkles. I love the way they turned out.
Ingredients for Christmas Tree Cookies:
yields 32 - 3 1/2" Christmas Tree Cookies
Cookie:
2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
2 - 1/2 cups sifted flour
Icing:
1 cup confectioners sugar
2 teaspoons milk
2 teaspoons corn syrup
1/4 teaspoon vanilla
When you're ready to decorate the cookies, make the icing. Combine all of the ingredients until smooth. If the icing seems too thick, add a small amount of corn syrup to loosen a bit.
You will need a Christmas Tree cookie cutter.
You will need two sheet pans. A few people have asked about which pans I use. Click HERE for more information.
You will also need an electric beater or a stand mixer. I am using the KitchenAid 5 Qt. Artisan Design Series Stand Mixer. Click HERE if you are interested in learning more about it.
Time-Saving Tip: The dough can be made in advance and refrigerated for up to 2 days. The cookies can be baked and stored undecorated in a container with a tight-fitting lid and decorated on another day.
Let's see what we need.
We are ready to bake.
Cream together the butter and granulated sugar until fluffy. Add the egg and beat for about a minute. Combine the vanilla, salt, and flour to the mixture until just blended. Make sure to scrape the sides of the bowl to make sure everything is well combined. Shape dough into a disc, cover with plastic wrap and refrigerate for 4-6 hours.
Preheat the oven to 350-degrees and adjust rack to the middle of the oven. Place a sheet of parchment paper on a flat surface. Sprinkle with some flour and place the dough on top. Lightly flour the dough as needed when rolling out the dough. Roll to about a quarter-inch thickness and cut out the trees.
Ideally, chill the cutouts 30 minutes or so before baking; the cookies will keep their shape better after cooking — place trees on a parchment-lined cookie sheet. Bake the cookies for about 8-10 minutes; it might take a little longer if the dough was chilled. Rotate the pan halfway thru baking.
The edges of the cookies will be barley turning golden when ready. The bottoms will be a light golden. Cool a few minutes on the cookie sheet then transfer to a wire rack to cool. Once the cookies are completely cooled, I like to decorate them with icing and sprinkles. First spread a little icing on the cookie, a toothpick or small spoon might be helpful with this, and then and sprinkles. Have fun!
They're ready! Christmas Tree Cookies look great, and they taste even better. These are a must at Christmastime.
Enjoy!
Christmas Tree Cookies:
yields 32 - 3 1/2" Christmas Tree Cookies
Cookie:
2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
2 - 1/2 cups sifted flour
Icing:
1 cup confectioners sugar
2 teaspoons milk
2 teaspoons corn syrup
1/4 teaspoon vanilla
When you're ready to decorate the cookies, make the icing. Combine all of the ingredients until smooth. If the icing seems too thick, add a small amount of corn syrup to loosen a bit.
You will need a Christmas Tree cookie cutter.
You will need two sheet pans. A few people have asked about which pans I use. Click HERE for more information.
You will also need an electric beater or a stand mixer. I am using the KitchenAid 5 Qt. Artisan Design Series Stand Mixer. Click HERE if you are interested in learning more about it.
Cream together the butter and granulated sugar until fluffy. Add the egg and beat for about a minute. Combine the vanilla, salt, and flour to the mixture until just blended. Make sure to scrape the sides of the bowl to make sure everything is well combined. Shape dough into a disc, cover with plastic wrap and refrigerate for 4-6 hours.
Preheat the oven to 350-degrees and adjust rack to the middle of the oven. Place a sheet of parchment paper on a flat surface. Sprinkle with some flour and place the dough on top. Lightly flour the dough as needed when rolling out the dough. Roll to about a quarter-inch thickness and cut out the trees.
Ideally, chill the cutouts 30 minutes or so before baking; the cookies will keep their shape better after cooking — place trees on a parchment-lined cookie sheet. Bake the cookies for about 8-10 minutes; it might take a little longer if the dough was chilled. Rotate the pan halfway thru baking.
The edges of the cookies will be barley turning golden when ready. The bottoms will be a light golden. Cool a few minutes on the cookie sheet then transfer to a wire rack to cool. Once the cookies are completely cooled, I like to decorate them with icing and sprinkles. First spread a little icing on the cookie, a toothpick or small spoon might be helpful with this, and then and sprinkles. Have fun!
Time-Saving Tip: The dough can be made in advance and refrigerated for up to 2 days. The cookies can be baked and stored undecorated in a container with a tight-fitting lid and decorated on another day.
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