If you’re looking for a festive treat that’s as delightful to make as it is to eat, you’ve got to try this Christmas Tree Cookie Recipe. These chocolatey, soft cookies decorated with vibrant vanilla icing are a total showstopper at holiday gatherings. I’ve been baking these for years, and every time they bring smiles and a little magic to the season. Stick with me, and I’ll walk you through the whole process so you can impress your friends and family with your own batch!
Why You’ll Love This Recipe
- Perfect Holiday Vibes: The classic Christmas tree shape instantly sets the festive mood with every bite and glance.
- Rich and Tender Cookies: Thanks to a blend of cocoa and cornstarch, these cookies stay soft inside with just enough chocolate oomph.
- Easy DIY Decoration: The simple vanilla icing colored in green, brown, and yellow lets you get creative with your tree designs.
- Bake & Share in Under an Hour: From mixing to decorating, this recipe fits perfectly into your holiday prep schedule without feeling overwhelming.
Ingredients & Why They Work
The success of this Christmas Tree Cookie Recipe comes down to smart ingredient choices that give you tender, flavorful cookies with icing that holds its shape for decorating. Each element complements the other, so don’t skip the cornstarch or the mix of sugars—they make a difference in texture and taste!
- All-purpose flour: Provides structure but needs to be measured carefully to avoid dry cookies—spoon & level or weigh if you can.
- Unsweetened cocoa powder: Brings deep chocolate flavor without extra sweetness, balancing the sugary icing and dough.
- Salt: Enhances all the flavors and balances the sweetness nicely.
- Baking soda: Helps cookies rise just enough, giving a light texture that doesn’t puff too much—key for shaping.
- Cornstarch: Keeps the cookies soft and tender, a trick I always use in my soft cookie recipes.
- Unsalted butter (melted and cooled): Adds richness and helps create an even spread during baking.
- Regenerative Organic Certified® Cane Sugar (and light brown sugar): The combo gives complexity—cane sugar offers sweetness while brown sugar adds a slight molasses flavor and moisture.
- Pure vanilla extract: A must for that inviting, warming aroma that reminds me of cozy holidays.
- Egg yolk: Adds richness and chewiness, making these cookies more decadent than your average sugar cookie.
- Powdered confectioners sugar: For the smooth icing that lets you pipe crisp Christmas tree details.
- Milk: Adjusted for perfect icing consistency; too runny and the lines won’t hold.
- Green, brown, and yellow food dye: For that festive tree, trunk, and star combo—you can totally get creative here though!
Make It Your Way
One of my favorite things about this Christmas Tree Cookie Recipe is how easy it is to tweak. I often play with different food coloring shades or swap out the vanilla icing for a cream cheese frosting twist. Feel free to add your personal flair—after all, every baker has their own signature style!
- Gluten-Free Variation: I’ve tried this using a gluten-free flour blend and it works well; just add a little extra cornstarch for tenderness.
- Spiced-Up Version: Sometimes I mix in a pinch of cinnamon or ginger to give the cookie dough a warm holiday kick.
- Vegan Adaptation: Swap butter for vegan margarine and use a flax egg instead of yolk for an equally delicious batch.
- Decorating Fun: Use edible glitter or sprinkles on top of the icing for that extra sparkle and holiday cheer.
Step-by-Step: How I Make Christmas Tree Cookie Recipe
Step 1: Mix the Dry Ingredients with Care
Start by sifting your flour and cocoa powder together. This step really helps avoid lumps and gives you a beautifully smooth cookie dough. Then add in the baking soda, cornstarch, and salt. I find sifting these dry ingredients first keeps the cookies from turning out dense or uneven.
Step 2: Cream the Sugars and Butter
Use a mixer to beat melted butter, cane sugar, and brown sugar on high speed for about 2 minutes. This looks simple, but it’s key—beating creates a fluffy, airy base so the cookies aren’t flat. Just remember to cool your melted butter before mixing or you’ll scramble the eggs later.
Step 3: Add Egg Yolk and Vanilla, Then Combine
Mix in the vanilla extract and egg yolk on medium speed until everything’s incorporated. Then, add the dry ingredients gradually on low speed and mix until just combined. Overmixing here can make your cookies tough, so stop as soon as you see the flour disappear.
Step 4: Chill & Scoop the Dough
Preheat your oven to 350℉, line baking sheets with parchment paper, and let your dough sit for 10 minutes—that little rest relaxes the gluten. Then scoop dough balls and roll in sugar for an extra sweet crust. Place about 12 per sheet, giving them room to spread.
Step 5: Bake & Cool
Bake one sheet at a time for 8-10 minutes until the edges are set but the center is still soft. Don’t worry if the cookies puff up too much—in that case, gently press them flat with your hand while they’re still warm. Then let them cool completely before decorating.
Step 6: Whip Up Your Vanilla Icing
Sift powdered sugar into a bowl, then stir in vanilla and about 1 tablespoon of milk. You want your icing thick enough to hold crisp lines but still smooth to pipe. If it’s too runny, add more powdered sugar; too thick, a splash more milk will loosen it up.
Step 7: Color and Decorate Your Cookies
Divide your icing into three bowls and add green, brown, and yellow food dye for tree, trunk, and star. Pipe the tree using a back-and-forth motion, add the trunk, and finish with a little star on top. I love topping the trees with tiny white sprinkles—it looks like fresh snow!
Pro Tips for Making Christmas Tree Cookie Recipe
- Butter Temperature Matters: Always cool melted butter before mixing with eggs to avoid curdling your dough.
- Handle Dough Gently: Mix dry ingredients until just combined to keep cookies tender, not tough.
- Flatten Puffed Cookies While Warm: If your cookies puff up too much in the oven, a quick gentle press right out of the oven keeps them perfect for decorating.
- Icing Consistency Is Key: Aim for thick piping icing for clean decorations—adjust milk or sugar carefully for that sweet spot.
How to Serve Christmas Tree Cookie Recipe
Garnishes
For garnishes, I love to add edible pearly white nonpareils on the trees—they look like little snowflakes and add just the right crunch. Sometimes I sprinkle tiny red sugar beads to mimic ornaments, which gets everyone’s attention at holiday parties.
Side Dishes
Pair these cookies with a warm mug of spiced eggnog or a cinnamon-infused hot chocolate. They also balance beautifully alongside a cheese platter if you want savory contrasts to keep your guests happy.
Creative Ways to Present
I like to arrange these cookies on a tiered platter shaped like a Christmas tree for an added wow factor. Wrapping them individually in clear cellophane with festive ribbon turns them into charming edible gifts. You can also serve them in little holiday-themed boxes as party favors!
Make Ahead and Storage
Storing Leftovers
Once decorated and fully dry, I store leftovers in an airtight container layered between parchment paper at room temperature. They usually stay fresh and tasty for up to a week—a nice option if you want to bake ahead for your holiday events.
Freezing
If you’re making these cookies in bulk, freezing the dough balls before baking works well—just scoop and freeze them on a tray, then transfer to a bag. You can also freeze baked cookies once decorated (wrapped tightly) for up to 3 months, perfect for early holiday prep.
Reheating
I like to bring frozen cookies to room temperature before serving. If you want to freshen up slightly stale cookies, a quick 5-6 seconds in the microwave, covered with a damp paper towel, works wonders without melting the icing.
FAQs
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Can I use regular sugar instead of cane sugar in this Christmas Tree Cookie Recipe?
Yes! You can substitute regular granulated sugar for the regenerative organic cane sugar if that’s what you have. The flavor might be a bit less rich, but the texture and sweetness will still be spot on.
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How do I keep the icing from running when decorating?
Make sure your icing is thick enough by adjusting powdered sugar and milk ratios. You want a consistency that pipes smoothly but holds shape, like toothpaste. Also, avoid icing warm cookies as the heat can melt it.
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What’s the best way to prevent cookies from spreading too much?
Chilling the dough briefly before scooping helps control spreading, as does avoiding over-mixing. Using parchment paper and not overcrowding your baking sheet gives cookies room to bake evenly.
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Can I make these cookies ahead of time?
Absolutely! The dough can be made a day or two ahead and refrigerated, and decorated cookies keep well in airtight containers for up to a week. This makes your holiday baking schedule a lot more manageable.
Final Thoughts
This Christmas Tree Cookie Recipe holds a special place in my heart because it’s not just about the cookies—it’s about the memories made while baking and decorating them, often alongside loved ones. I hope you have as much fun making them as I do sharing them. Trust me, the smiles you’ll see when these beauties come out of the oven (and onto your table!) are worth every minute. So grab your apron, and let’s make this holiday season a little sweeter!
Print
Christmas Tree Cookie Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 44 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in festive fun with these Christmas Tree Cookies featuring rich chocolate cookies topped with colorful vanilla icing perfectly piped into holiday shapes. Soft, slightly crisp, and decorated with green, brown, and yellow icing, these cookies are ideal for holiday celebrations and gift-giving.
Ingredients
Chocolate Cookies
- 1 1/4 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1 TBSP Cornstarch
- 1/2 cup Unsalted butter, melted and cooled
- 3/4 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 2 TBSP Wholesome Organic Fair Trade Light Brown Sugar
- 1 tsp Pure vanilla extract
- 1 Egg yolk, room temperature
- 1/2 cup Regenerative Organic Certified® Cane Sugar from Wholesome (for rolling)
Vanilla Icing
- 1 cup Wholesome Organic Fair Trade Powdered Confectioners Sugar, sifted
- 1-2 TBSP Milk
- 1 tsp Pure vanilla extract
- Green food dye
- Brown food dye
- Yellow food dye
Instructions
- Prepare dry ingredients: In a medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add baking soda, cornstarch, and salt; whisk to combine evenly.
- Mix wet ingredients and sugars: Using a mixer on high speed, beat the melted, cooled unsalted butter with cane sugar and brown sugar for 2 minutes until creamy and combined.
- Add egg yolk and vanilla: Mix in the pure vanilla extract and room temperature egg yolk on medium speed until well combined. Gradually add the dry ingredients and mix on low speed just until combined to form dough.
- Preheat and prepare baking sheets: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes before shaping.
- Scoop and coat dough balls: Use a small cookie scoop to portion dough balls. Roll each dough ball in the 1/2 cup cane sugar. Place about 12 dough balls on each prepared cookie sheet, leaving space for spreading.
- Bake cookies: Bake one sheet at a time in the preheated oven for 10 minutes or until the cookie edges are set but centers still soft.
- Cool cookies: Let cookies sit on the hot baking sheet for 5 minutes before transferring to a wire rack to cool completely. For any cookies that puff up too much, gently flatten them while warm using your hand for easier decorating.
- Prepare vanilla icing: In a medium bowl, sift the powdered confectioners sugar. Stir in pure vanilla extract and 1 tablespoon of milk, whisking until smooth and thick enough to pipe defined lines; add additional milk if necessary to achieve consistency.
- Color icing: Divide the icing evenly into three small bowls. Tint one bowl green, one brown, and one yellow using food dye. Transfer each colored icing into separate piping bags. Cut piping bag tips so that green icing flows from a slightly larger opening; brown and yellow should have small openings for detailed work.
- Decorate cookies: Use the green icing to pipe the Christmas tree shape with a back-and-forth motion. Use brown icing to create the tree trunk and yellow icing to pipe a star at the top. Optionally, add white nonpareil sprinkles to accentuate decoration.
Notes
- Flour should be spooned and leveled into measuring cups or measured using a kitchen scale to prevent compacting which can dry out cookies and inhibit spreading.
- For high altitude baking, add an extra 1 tablespoon of flour to the dry ingredients to maintain texture.
- Remove dairy ingredients like butter from the refrigerator at least 2 hours before baking to ensure proper mixing and texture.
