There's something magical about the sight of a Christmas tree made entirely out of cookies, isn’t there? This Festive Cookie Christmas Tree Recipe brings that charm right to your kitchen with its warm spices, crisp texture, and the fun of stacking and decorating. It’s more than just a treat—it’s a joyful holiday centerpiece you can nibble on!
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Why You'll Love This Recipe
I absolutely adore making this Festive Cookie Christmas Tree Recipe each year—it’s such a delightful blend of creativity, aroma, and taste. There’s something special about rolling out the dough, baking those spiced cookies, and then watching a little festive cookie tree come to life right before your eyes.
- Easy to Make: The recipe uses simple ingredients and straightforward steps that anyone can follow without feeling overwhelmed.
- Beautiful Presentation: It’s a stunning festive decoration and dessert combined into one beautiful cookie Christmas tree.
- Customizable Flavors and Decorations: You can adjust spices and icing colors to match your holiday style perfectly.
- Fun for All Ages: Decorating the tree is a joyful activity that’s perfect for kids and adults alike, making it a memorable tradition.
Ingredients & Why They Work
Each ingredient in this Festive Cookie Christmas Tree Recipe is carefully chosen to create cookies that are both flavorful and sturdy enough to stack without crumbling. The warm spices bring that cozy holiday feeling, while the royal icing acts as both a sweet decoration and the perfect glue for assembling your tree.
- Unsalted Butter: Softened for smooth mixing, it adds richness and tenderness to the cookies without overwhelming them.
- Granulated Sugar: Sweetens the dough evenly and helps with that light crispness after baking.
- Egg: Binds the dough together and aids in creating a nice structure for your cookies.
- Vanilla Extract: Enhances the overall flavor with a warm, sweet aroma.
- Ginger Powder: Adds a classic Christmas spice twist that’s earthy and bright.
- Ground Cinnamon: Complements the ginger with its fragrant, woody notes.
- Ground Cloves: Just a pinch; it gives a hint of warmth and depth.
- Salt: Balances the sweetness and spices, enhancing all flavors.
- Baking Powder: Helps the cookies rise slightly while keeping them tender.
- All-Purpose Flour: Creates the perfect base for a sturdy yet tender cookie dough for cutting and stacking.
- Royal Icing Ingredients (Egg White or Meringue Powder, Icing Sugar, Water): Whipped into icing that dries hard to decorate and hold your cookie tree together.
Make It Your Way
One of my favorite things about the Festive Cookie Christmas Tree Recipe is how easily you can make it your own. Whether you tweak the spices or swap out the icing colors, it’s yours to personalize and enjoy.
- Spice It Up or Down: I like adding a little extra cinnamon for deeper warmth, but if you prefer it milder, just cut back on the ginger and cloves.
- Dairy-Free Version: Swap the butter for a plant-based alternative and use powdered egg replacer for the icing if needed—I've done this for friends with allergies and it works beautifully.
- Colorful Icing: Adding a few drops of natural food coloring to your icing brings the decoration to life—I love soft greens and reds for a classic look!
- Nutty Twist: You can toss some finely chopped nuts or crushed candy canes into the dough for a fun texture contrast.
Step-by-Step: How I Make Festive Cookie Christmas Tree Recipe
Step 1: Cream the Butter and Sugar
Start by whisking the softened butter, granulated sugar, and salt together until the mixture becomes creamy and smooth—this usually takes about 2 to 3 minutes. I find using room temperature butter makes this step much easier and results in a lighter texture in the cookies.
Step 2: Add the Egg and Spices
Next, crack in the egg and mix it until it’s fully incorporated. Then, add the vanilla extract alongside the ginger, cinnamon, and cloves. The aroma at this stage is one of my favorite parts—it really starts to feel like the holidays!
Step 3: Mix in Flour and Baking Powder
Slowly fold in the all-purpose flour and baking powder using a spatula at first. Once it gets difficult to mix, bring it all together with your hands, kneading gently to form a smooth dough. Wrap the dough in cling film and pop it in the fridge for 30 minutes—this resting period makes rolling it out way easier.
Step 4: Roll & Cut Your Cookies
After chilling, let the dough warm slightly if it feels too stiff. Roll it out on a floured surface to about 2-3mm thickness. I use a set of cookie cutters in various sizes (13, 11, 9 cm, etc.) to cut layers for the tree—you’ll want three per size for a sturdy base, plus some smaller ones for the top and snacking.
Step 5: Bake and Cool
Bake your cookies on a non-stick or parchment-lined tray in a 180°C/350°F oven for 8–12 minutes until they turn a lovely light golden color. Cooling them completely before decorating is key—otherwise, the royal icing will melt!
Step 6: Make the Royal Icing
For icing option one, beat egg whites with sifted icing sugar until you reach a smooth, pipeable consistency. Or for option two, mix icing sugar and meringue powder, adding water a bit at a time until thick but manageable. Test the texture by piping a line on a plate—it should hold shape without spreading.
Step 7: Decorate and Assemble
Use a piping bag fitted with a small nozzle to outline each cookie, wait a few minutes for the outline to set, then add dots or swirls. Don’t overdo it here—since the cookies will be stacked, you want the decorations to peek out elegantly. Stick layers together with dabs of royal icing and let the assembled tree dry completely for at least 30 minutes before moving it. For a finishing snowy effect, dust with a little icing sugar.
Top Tip
Over the years, I’ve learned a few things that take this Festive Cookie Christmas Tree Recipe from good to great. Here are my personal tips so you get that perfect cookie tree, every single time.
- Don’t Roll the Dough Too Thin: Keeping your dough around 2-3mm thick ensures your cookies bake evenly without breaking when you stack them.
- Work Quickly When Rolling: The dough warms fast in your hands. If it starts to soften, pop it back in the fridge; this prevents cracking when cutting and baking.
- Trace Your Decorations Lightly: Use gentle strokes with your piping to avoid smudging designs or overloading the cookies.
- Be Patient As You Assemble: Allow each cookie layer to dry before stacking. A rushing hand might cause your beautiful tree to topple!
How to Serve Festive Cookie Christmas Tree Recipe
Garnishes
I love finishing my cookie tree with a light dusting of icing sugar to mimic fresh snow—it’s simple but adds an elegant sparkle. Sometimes, I add edible glitter or tiny silver dragées for that extra festive sparkle that really catches the light.
Side Dishes
Since this cookie tree is a sweet centerpiece, I usually pair it with a hot drink bar—think rich cocoa, spicy mulled wine, or warm apple cider—to create a cozy, indulgent holiday atmosphere.
Creative Ways to Present
One year, I placed the cookie tree on a round wooden cake stand, surrounded by fresh pine branches and red berries—it instantly became the star on our holiday buffet table. You could also nestle it in a festive cake dome or position smaller cookie stars around as “snowflakes” for a whimsical display.
Make Ahead and Storage
Storing Leftovers
Once decorated and fully dried, my cookie Christmas tree keeps well at room temperature in an airtight container for up to a week. I usually put mine somewhere cool and dry—humidity is the enemy of crisp cookies!
Freezing
I haven’t personally frozen the assembled tree, but you can freeze unbaked cookie dough or plain baked cookies. Just double-wrap them in plastic and foil, and thaw at room temperature before decorating.
Reheating
Since these cookies are crisp and decorated, reheating isn’t necessary. But if they soften, a few minutes in a low oven (about 150°C/300°F) can help restore some crunch without melting the icing.
Frequently Asked Questions:
You can! Replace unsalted butter with a plant-based margarine and use an egg substitute like flax egg in the dough. For royal icing, use a vegan royal icing recipe that swaps egg whites for aquafaba (chickpea water). It may require some experimentation but works well.
Make sure the dough is rested and not too cold when rolling it out. Roll to the recommended 2-3mm thickness and handle cookies gently when transferring. Allow the icing to dry fully before stacking each layer to avoid slipping or breaking.
Yes, you can prepare the dough up to 24 hours before baking. Just wrap it tightly in plastic wrap and keep it refrigerated. Bring it to room temperature briefly before rolling out to make it easier to handle.
Use gel or paste food coloring for vibrant colors without watering down the icing. Add coloring gradually and mix thoroughly to get even hues. Avoid liquid food coloring as it can thin the icing too much, making decoration trickier.
Final Thoughts
Honestly, the Festive Cookie Christmas Tree Recipe has become one of my favorite holiday traditions because it’s a perfect mix of delicious baking and creative decorating—plus, it fills the house with those nostalgic Christmas scents. I hope you’ll give it a try and enjoy building your own little festive masterpiece that delights both your eyes and your taste buds. Happy baking and happy holidays!
Print
Festive Cookie Christmas Tree Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 1 cookie christmas tree
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
Create a festive Cookie Christmas Tree with spiced buttery cookies and delicate royal icing decoration. This charming holiday treat combines soft, mildly spiced cookies baked to golden perfection and intricately decorated with royal icing to form a beautiful edible tree centerpiece perfect for celebrating the season.
Ingredients
For the Cookies
- 110 g unsalted butter, soft at room temperature
- 150 g granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon ginger powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon salt
- 1 ½ teaspoon baking powder
- 250 g all-purpose flour + more for dusting surface
For the Royal Icing (Option 1)
- 1 egg white or 30 g pasteurized egg white
- 200 g icing sugar
- Water as needed
For the Royal Icing (Option 2)
- 150 g icing sugar
- 1 tablespoon meringue powder
- Water as needed
Instructions
- Make the Cookie Dough: Use a whisk to beat the butter, sugar, and salt together until creamy. Add the egg and mix it in thoroughly. Stir in the vanilla and spices before adding the flour and baking powder. Mix with a spatula then knead lightly by hand once the dough is too stiff.
- Chill the Dough: Cover the dough and place it in the refrigerator for 30 minutes to firm up.
- Prepare for Rolling: If the dough has chilled longer than 30 minutes, let it sit at room temperature briefly to make rolling easier and prevent cracking.
- Roll and Cut Cookies: Roll out the dough on a floured surface to about 2-3 mm thickness. Use cookie cutters of various sizes (13, 11, 9, 7, 5, and 4 cm) to cut out the tree shapes and a few extra smaller cookies for decoration or eating.
- Transfer and Bake: Use a thin metal spatula to carefully transfer cookies to a non-stick baking tray or a tray lined with baking paper. Bake in a preheated oven at 180°C / 350°F for 12 minutes or until edges are slightly golden.
- Cool Cookies: Allow cookies to cool completely on a wire rack before decorating to avoid melting the royal icing.
- Prepare Royal Icing (Option 1): Place egg whites in a bowl and sift in icing sugar. Beat until smooth and adjust consistency by adding water or lemon drop by drop until it holds its shape but is still easy to pipe.
- Prepare Royal Icing (Option 2): Mix icing sugar and meringue powder. Add water gradually until a thick paste forms that is easy to work with but not runny.
- Store Icing Properly: Cover the surface of prepared royal icing with 2 layers of wet kitchen paper to prevent drying if not using immediately.
- Decorate Cookies: Fill a piping bag fitted with a small nozzle with royal icing. Pipe a line around each cookie's edge leaving about 3 mm border. After the line dries for 5 minutes, add decorative dots or patterns. Use a toothpick to smooth or adjust icing as needed.
- Assemble the Tree: Let decorated cookies dry for 10 minutes, then assemble by sticking one cookie to another with small dollops of royal icing. Let the finished tree dry for at least 30 minutes before handling.
- Add Finishing Touches: For a snowy look, dust the assembled cookie tree lightly with icing sugar.
Notes
- Roll dough to an even thickness (2-3 mm) for uniform baking.
- Use room temperature dough for easier handling and fewer cracks.
- If royal icing is too runny, add more icing sugar; if too thick, add water sparingly.
- Allow piping lines to dry before adding dots to prevent bleeding.
- Use a thin metal spatula to transfer delicate cookies without breakage.
- Store decorated cookies in a cool, dry place to maintain crispness.
- You can substitute spices to taste, but stick to a similar warm spice blend for authentic flavor.
- Extra small cookies are perfect for snacking while assembling the tree.
Nutrition
- Serving Size: 1 cookie christmas tree
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
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