Christmas Tree Cookies

Adorable Christmas tree cut-out cookies that you could decorate with your kids – and they’re even more fun to gobble up when you’re done!

Christmas Tree Cookies

For this week’s #SundaySupper, we’re all gathering around the table to share our family traditions. For me, my family wasn’t very big on Christmas. They did buy me tons of presents but we didn’t have a tree, we didn’t leave out cookies for Santa and we didn’t really have a traditional Christmas dinner either. So being bummed that I didn’t have any fun traditions to share, I figured I’d start a new tradition – decorating Christmas cookies with the kids.

Christmas Tree Cookies

You know I love spending time with my niece and nephews so just last weekend, I baked a bunch of Christmas tree cookies and ornaments (thanks to Marian from Sweetopia and REAL Butter) and brought them over to Jason’s sister’s where we set up a small workshop for the kids.

Christmas Tree Cookies

We all had such a blast with the kids. Jason was such a huge help with them since I was so distracted with the camera, attempting to take as many photos as possible.

Christmas Tree Cookies

Then we have Chandler here just doing his own thing and mostly munching on the cookies.

Christmas Tree Cookies

We even got the moms involved too!

Christmas Tree Cookies

Now with these cookies, there’s definitely a bit of work involved but you’ll have too much fun decorating these that it won’t even matter. And be sure to keep aside extra for Santa – he’ll absolutely love these cookies!

Christmas Tree Cookies

Christmas Tree Cookies (adapted from Sweetopia):

Yields 3 dozen cookies

INGREDIENTS:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt

For the buttercream:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 3/4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup milk

DIRECTIONS:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla until well combined. Beat in eggs, one at a time, until well combined. Gradually add flour and salt to sugar mixture at low speed, beating just until incorporated.

Roll the dough out between parchment paper. Cover and place in the refrigerator for at least 1 hour.

Using a Christmas tree cookie cutter, cut out cookie shapes and place onto prepared baking sheet.

Place into oven and bake until edges are golden brown, about 8-12 minutes depending on thickness of cookies.

Remove from oven and cool on a wire rack.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until smooth, about 3 minutes. With the mixer on low speed, gradually add powdered sugar, beating just until incorporated. Add vanilla and milk. Increase speed to medium high and beat until frosting is light and fully, about 1-2 minutes.

Using a #18 star tip, pipe a line of shells until the entire cookie is covered.

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Comments

  1. Deb says

    Can you tell us about storage and stacking of these cookies and how well they would travel (mail), etc. I love the idea of NOT royal icing to decorate. It looks great but is not edible.

    Thanks for the cute ideas.

    • Chungah says

      These cookies may not be ideal for mailing. You can certainly try wrapping these up in wax paper but the icing may smear by doing so.

  2. nal says

    is it possible to use salted butter instead?
    and what type of milk may we use?
    is it ok to make the dough in advance and leave it over a long period of time in the fridge before making cookied days later?
    sorry for the questions

    • Chungah says

      1. Yes, you can use salted butter, but it is best to use unsalted.
      2. It is best to use whole milk.
      3. Making the dough in advance – yes, that should be fine but be sure to bring it to room temperature prior to baking.

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