Christmas Tree Cookies

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
  1. Preheat oven to 400°. Line 3 rimmed baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Royal Icing
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)
  1. 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.


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