Cookies recipe

Best Christmas tree cookie recipe

PICTURED: ERIK BERNSTEIN; FOOD STYLING: RILEY WOFFORD

It’s not Christmas without decorated cookies, and this year we’re starting with Christmas tree cookies, decorated with a super simple marbling technique that’s totally Tik Tok worthy. It’s perfect for involving the kids or for using on other holiday cookie shapes. Can we suggest candy canes made with a red and white marble? Or snowflake shapes done in blue and white? The possibilities are endless as long as you stick to the simple white plus one color scheme. Beyond that, the colors will start to blend. If you prefer a more classic sugar cookie decoration for trees, check out our guide to the perfect sugar cookie decoration. (Or, if you prefer buttercream icing instead of royal icing, check it out.)

You will use meringue powder to make the frosting for these cookies. It’s made mostly from dried egg whites (rather than raw egg whites, which aren’t very food safe) and is a great shortcut for making cookie frosting.

If you want to make the trees red and green, split the frosting in half and use red in one bowl and green in the other.

For more festive cookies, try our classic gingerbread cookies, our fascinating Christmas pinwheels or our stacked sugar cookie trees.

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Yields:

28

Preparation time:

0

hours

20

minutes

Total time:

2

hours

0

minutes

Cookies

3 bed.

(360 g.) all-purpose flour, plus more for rolling

1 ea.

(2 sticks) unsalted butter, softened

1 ea.

(200 g.) granulated sugar

1 C.

pure vanilla extract

Frosting & Assembly

4 bed.

(460 g.) powdered sugar

Green liquid food coloring, for icing

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Cookies

  1. In a large bowl, whisk together flour, baking powder and salt. In another large bowl, using an electric mixer on high speed, beat butter and granulated sugar until fluffy and light in color, about 2 minutes. Add egg, milk and vanilla and beat on medium speed until well blended. Gradually add dry ingredients and mix until completely combined, scraping down sides of bowl with rubber spatula if necessary.
  2. Divide the dough in two. Place between 2 pieces of lightly floured parchment paper. Roll each piece into a circle about 1/4 inch thick. Transfer to a large baking sheet and refrigerate until firm, about 30 minutes.
  3. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Cut out the dough with a 3″ tree-shaped cookie cutter and transfer it to the prepared sheets, spacing them 1″ apart. Freeze 5 minutes.
  4. Bake cookies until edges are lightly browned, 8 to 10 minutes. Let cool completely.

Frosting & Assembly

  1. In a large bowl, using an electric mixer on medium speed, beat meringue powder and 5 tablespoons water until fluffy and starting to stiffen, about 1 minute. Add powdered sugar and beat on medium speed until smooth and thick, 1 to 2 minutes. Add more water, 1 tablespoon at a time, as needed until the frosting holds its shape without being too stiff to work with.
  2. Add a few drops of food coloring to the frosting and use a toothpick to swirl a few times to create a marbled effect.
  3. Working one at a time, dip the tops of the cookies into the frosting, then lift and let the excess drip into the bowl. Continue dipping, adding more food coloring as needed, until the cookie is coated. Let stand on wire racks until frosting hardens, about 30 minutes.

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christmas tree cookies decorated with green and white swirl frosting in tie dye style

PICTURED: ERIK BERNSTEIN; FOOD STYLING: RILEY WOFFORD

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