Christmas Tree Sugar Cookies

4.4 (16)

Christmas Tree Sugar Cookies

By Olivia Miller | Updated on

Every Christmas cookie tray requires a showpiece, and Christmas Tree Sugar Cookies are exactly that. These soft, buttery, and beautifully decorated cookies take over Pinterest boards every December. Their adorable shapes and colorful icing make them ideal for holiday baking sessions with family and friends.Every Christmas cookie tray needs a showstopper, and Christmas tree sugar cookies are just that. Soft, buttery, and beautifully decorated, these cookies dominate Pinterest boards every December. Their adorable shapes and bright icing make them the perfect recipe for holiday baking sessions with family and friends.

The basic recipe is straightforward: a soft sugar cookie that retains its shape while baking. The magic happens when you decorate them with green icing, sprinkles, and tiny edible stars that bring the Christmas tree theme to life. You can even stack miniature cookies to create 3D tree towers!

Ingredients for Christmas Tree Sugar Cookies

This recipe (1X) yields 24 cookies

  • 2 3/4 cups flour
  • 1 cup butter (softened)
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • pinch of salt
  • For decorating (optional)
  • green icing
  • sprinkles

Instructions for Christmas Tree Sugar Cookies :

  1. Preheat oven to 175°C (350°F).
  1. Cream butter and sugar until fluffy, then add egg and vanilla.
  1. Mix in dry ingredients until dough forms.
  1. Roll out and cut into tree shapes.
  1. Bake 8–10 minutes, cool completely, and decorate.

Tips:

  • Use royal icing for sharp details.
  • Add gold pearls or stars for sparkle.
  • Store in tins to keep them crisp.
Holiday Dessert • Cookies • Christmas Baking

Christmas Tree Sugar Cookies

⏱ Prep: 15 mins   •   🔥 Bake: 10 mins   •   🍽 Yields: 24 cookies
156
Calories (each)
8g
Fat
19g
Carbs
2g
Protein

Christmas Tree Sugar Cookies FAQ

FAQ

Christmas Tree Sugar Cookies: Frequently Asked Questions

Quick answers to help you get crisp edges, soft centers, and perfect tree shapes every time.

Why did my cookies spread and lose their tree shape? +
Spreading usually happens when the dough is too warm or the butter is too soft. Chill the cut-out trees on the tray for 10–15 minutes before baking. Also measure flour accurately—too little flour can cause extra spread.
Do I need to chill the dough? +
It’s not required, but it helps a lot. If you have time, chill the dough 30–60 minutes so it rolls cleaner and the cookies bake up with sharper edges.
How thick should I roll the dough? +
For classic sugar cookies, aim for about 1/4 inch (6 mm). Thinner cookies get crisp faster, while thicker cookies stay softer. Keep thickness even so everything bakes at the same speed.
How do I know when they’re done baking? +
Pull them when the edges look set and just barely golden. The centers may look slightly soft—they’ll finish setting as they cool. Overbaking is the #1 reason sugar cookies turn dry.
What’s the best way to decorate them? +
Let cookies cool completely before icing, or the icing will melt and slide. Use thicker green icing for clean lines, then finish with sprinkles while the icing is still wet so they stick.
Can I make these ahead of time or freeze them? +
Yes! You can refrigerate the dough up to 2 days. For longer storage, freeze dough discs or cut-out shapes (layered with parchment) up to 2 months. Bake from frozen—just add 1–2 minutes.

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