Chocolate Christmas Tree Cookies Recipe
Milk chocolate chips folded into the butter-sugar dough give these Chocolate Christmas Tree Cookies their soft crumb, and the glossy milk chocolate coating sets firm as it cools. Cut them into Christmas trees and finish with sprinkles and a gold star for a festive cookie tray.
Chocolate Christmas Tree Cookies Ingredients
- 1/2 tsp baking powder. This gives the cookies enough lift to bake up soft rather than flat.
- 1/4 tsp salt. A small amount balances the sweetness and makes the butter taste fuller.
- 1/2 cup milk chocolate chips. Folded into the dough, they soften as the cookies bake and leave pockets of chocolate.
- 1/2 cup unsalted butter, softened. It should give slightly when pressed. Creamed with the sugar, it makes the texture tender and rich.
- 3/4 cup granulated sugar. Creamed with the butter, it builds the light, fluffy base that keeps the cookies from tasting dense.
- 1 tsp vanilla extract. This rounds out the sweetness and complements the chocolate.
- 1 cup milk chocolate, melted. This is the dip. Melt it until smooth and pourable so it coats each cookie evenly.
- Red, green, and white sprinkles, as needed. Add these right after dipping, while the chocolate is still wet so they stick.
- Gold star candies, as needed. Press one onto each tree while the chocolate is still soft.
- 2 cups all-purpose flour. Spoon it lightly into the measuring cup and level it off so the dough does not turn stiff.
- 1 large egg, at room temperature. The egg binds the dough and adds richness, and it blends in more smoothly at room temperature.
How To Make This Chocolate Christmas Tree Cookies Recipe
- Cream the butter and sugar. In a large bowl, beat the softened 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes with a hand mixer. Scrape down the sides of the bowl once or twice so no butter is left unmixed.
Tip: If the butter is too cold, the mixture will look lumpy and will not fluff. Let it soften longer before starting. Beat in the 1 large egg and 1 tsp vanilla extract until the mixture is smooth and fully combined, with no streaks of egg.
- Mix the dry ingredients. Stir in the 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt until a dough forms. Stop mixing as soon as it comes together. Overmixing develops the flour too much and can make the cookies tough. Gently fold in the 1/2 cup milk chocolate chips with a spatula so they are spread evenly through the dough.
- Chill the dough. Wrap the dough and chill it for at least 30 minutes. A firm dough rolls and cuts cleanly and keeps the tree points sharp. Preheat the oven to 350°F. On a lightly floured surface, roll the chilled dough to about 1/4 inch thick. I’d keep the dough chilled while I shape it, and I don’t recommend rolling it out once it has gone soft; pop it back in the fridge to firm up. Press out the tree shapes with a cookie cutter, then lay them on a parchment-lined baking sheet with a bit of room between each one. Bake at 350°F for 8 to 10 minutes, until the edges are just golden and the centers look set. Watch closely near the end, since thin points brown quickly.
- Cool the cookies. Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. Dipping warm cookies will make the chocolate melt and slide off. Melt the 1 cup milk chocolate until smooth and pourable. If it looks thick or clumpy, warm it briefly and stir until it loosens. Dip the cookies. Dip each cooled cookie in the melted milk chocolate and let the excess drip off before placing it on parchment. Decorate and set. While the chocolate is still wet, add red, green, and white sprinkles and a gold star candy to each tree. Let the chocolate set at room temperature until firm before stacking or serving.
How To Serve And Store
Arrange these on a platter for a holiday cookie tray or pack them for gifts. Serve them alongside cold milk or a warm mug of hot cocoa.
Storing Decorated Cookies
Store the decorated cookies in an airtight container at room temperature for up to 5 days. Keep them away from heat so the chocolate stays firm.
Freezing
Freeze undecorated baked cookies in a sealed container for up to 2 months. Thaw them at room temperature, then dip and decorate once they are fully cool.
Substitutions And Additions
Milk Chocolate Chips
Semisweet or dark chocolate chips can be used in the same amount for a less sweet cookie. The flavor will be more bitter, but the chips will still melt into the dough.
Milk Chocolate For Dipping
Milk chocolate keeps the coating in line with the cookie’s sweetness. I’d use white chocolate for a sweeter, paler coating, though I’d allow a little extra time for it to set.
Unsalted Butter
Salted butter can replace unsalted butter, but reduce the salt in the dough. The cookies will bake the same, with a slightly saltier flavor.
Frequently Asked Questions
Can you make these ahead?
Yes. The dough can be kept chilled for up to 2 days. For the best appearance, bake and dip the cookies closer to serving time.
Can I use something other than milk chocolate for the dip?
White chocolate works if you want a sweeter, paler finish. It may take longer to set, so allow extra time before stacking.
How do I know when the cookies are done?
The cookies are done when the edges are just golden and the centers look set. As they rest on the rack, the cookies will set up.
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Chocolate Christmas Tree Cookies Recipe
Milk chocolate chips folded into the butter-sugar dough give these Chocolate Christmas Tree Cookies their soft crumb, and the glossy milk chocolate coating sets firm as it cools. Cut them into Christmas trees and finish with sprinkles and a gold star for a festive cookie tray.
Ingredients
Method
- Cream the butter and sugar: In a large bowl, beat the softened 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes with a hand mixer; scrape down the sides of the bowl once or twice; beat in the 1 large egg and 1 tsp vanilla extract until smooth and fully combined.
- Mix the dry ingredients: Stir in the 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt until a dough forms; stop mixing as soon as it comes together; gently fold in the 1/2 cup milk chocolate chips with a spatula so they are spread evenly through the dough.
- Chill and bake: Wrap the dough and chill it for at least 30 minutes; preheat the oven to 350°F; on a lightly floured surface, roll the chilled dough to about 1/4 inch thick; cut out Christmas tree shapes and place them on a parchment-lined baking sheet with a little space between each one; bake at 350°F for 8 to 10 minutes, until the edges are just golden and the centers look set.
- Cool, dip, and decorate: Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely; melt the 1 cup milk chocolate until smooth and pourable; dip each cooled cookie and let the excess drip off before placing it on parchment; while the chocolate is still wet, add red, green, and white sprinkles and a gold star candy to each tree; let the chocolate set at room temperature until firm before stacking or serving.
Notes
Store decorated cookies in an airtight container at room temperature for up to 5 days, away from heat so the chocolate stays firm. Freeze undecorated baked cookies in a sealed container for up to 2 months, then thaw at room temperature and dip and decorate once fully cool. The dough can be kept chilled for up to 2 days; for the best appearance, bake and dip closer to serving time. Arrange on a platter for a holiday cookie tray or pack for gifts, and serve with cold milk or hot cocoa.
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