We love the festive look of these buttery, sweet sugar cookies.
Christmas Tree Cookies
Makes 24 to 36
- 1 cup unsalted butter, softened
- 1½ cups confectioners’ sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- Royal Icing (recipe follows)
- Assorted sprinkles and crushed peppermint
- Preheat oven to 400°. Line 3 rimmed baking sheets with parchment paper.
- In a large bowl, beat butter and confectioners’ sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla, beating until combined.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until a dough forms. Divide dough in half.
- On a heavily floured surface, roll half of dough ¼ inch thick. Using a tree-shaped cutter, cut dough, and place on prepared pans. Repeat with remaining dough, rerolling scraps as necessary.
- Bake for 7 to 8 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks. Decorate with Royal Icing, sprinkles, and peppermint as desired.
Makes about 4 cups
- 1 (2-pound) bag confectioners’ sugar
- 5 tablespoons meringue powder
- ¾ cup water
- 2 teaspoons vanilla or almond extract
- Green liquid food coloring (optional)
- In a large bowl, beat confectioners’ sugar and meringue powder with a mixer at medium speed until well combined. Add ¾ cup water and extract; beat for 4 minutes. Add desired amount of food coloring (if using). Use immediately.
Want more holiday cookie inspiration? Find that and more in our newest issue of Taste of the South.