Christmas Tree Sugar Cookies

These Christmas Tree Sugar Cookies are buttery, lightly golden, and sweet enough for a holiday platter. Each tree is piped with green frosting and finished with a small chocolate trunk.

Yield: About 24 cookies | Prep: 30 min | Bake: 8-10 min per batch | Total: about 60 min, plus chilling time

Ingredients

For the cookie dough

2 cups all-purpose flour. Spoon it into your measuring cup and level it off rather than scooping from the bag, which can pack in extra flour and make the dough dry.
1/2 cup unsalted butter, softened. Use it at cool room temperature so it creams smoothly with the sugar. Unsalted lets you control the saltiness of the dough.
3/4 cup granulated sugar. It sweetens the dough and helps the edges turn golden in the oven.
1 egg, at room temperature. It binds the dough and adds richness. Room temperature helps it blend in without curdling the butter.
1 1/2 tsp vanilla extract. This gives the cookies their classic sugar cookie flavor.
1/2 tsp baking powder. It adds a light lift so the cookies bake up tender rather than dense.
1/4 tsp salt. A small pinch balances the sweetness and makes the butter and vanilla taste fuller.

For the green frosting

3 cups powdered sugar. This is the base of the frosting. Sift it first if it is clumpy so the frosting pipes smoothly.
2 tbsp milk. It loosens the frosting to a pipeable consistency. Add it gradually.
Green food coloring, as needed. Gel coloring gives a deeper green without thinning the frosting as much as liquid coloring.

Note: The source does not specify a separate amount of butter for the frosting, so the frosting steps below use the same 1/2 cup of softened unsalted butter. If you prefer to make the frosting with a different amount, adjust the powdered sugar to keep it pipeable.

For the trunks and optional toppings

1/2 cup melted chocolate. This forms the small trunk on each tree. Melt it gently and let it cool slightly so it holds its shape when placed on the frosting.
1/2 cup shredded coconut (optional). Use it as a snowy topping on the frosting.
1/2 cup pomegranate seeds (optional). These add red, ornament-like accents.

How To Make Christmas Tree Sugar Cookies

Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar with a mixer on medium speed for about 2 minutes, until pale and fluffy. Creaming traps air, which gives the cookies a light texture. Add the egg and vanilla, and beat until fully combined.

Pro Tip: If the butter is too cold, it will stay lumpy. If it is too warm and greasy, the dough will spread. Aim for cool room temperature. Add the dry ingredients. In a separate bowl, whisk the flour, baking powder, and salt. Add this to the butter mixture in two additions, mixing on low speed just until a soft dough forms that holds together without crumbling.

Pro Tip: Stop mixing as soon as no dry flour shows. Overmixing develops gluten and makes the cookies tough.
Chill the dough. Divide the dough in half, flatten each portion into a disk, wrap them, and refrigerate for at least 30 minutes. A chilled dough is easier to roll and holds sharp tree edges in the oven. Roll and cut. Preheat the oven to 350°F and line baking sheets with parchment. On a lightly floured surface, roll one disk of dough to about 1/4 inch thick. Cut out Christmas tree shapes, and place them on the prepared sheets about 1 inch apart. Gather and re-roll the scraps once; avoid re-rolling more than that or the cookies will dry out.

Pro Tip: If the dough softens while you work, return the sheet of cut cookies to the refrigerator for 5 minutes before baking. Bake the cookies. Bake at 350°F for 8-10 minutes, until the edges are lightly golden. Pull them out before the centers look browned, since they keep firming as they cool. Let them rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely before frosting.

Likely mistake: If the trees spread and lose their points, the dough was too warm when it went into the oven. Chill the cut shapes and bake them cold next time.
Make the green frosting. In a bowl, beat the 1/2 cup softened unsalted butter until creamy and smooth, about 1 minute. Add the powdered sugar 1 cup at a time, beating well after each addition. Add the milk and green food coloring, and beat on medium speed until the frosting is smooth and spreadable.

Pro Tip: Add the milk 1 teaspoon at a time. Too much will make the frosting runny. The frosting should be thick enough to hold a piped line without drooping.

Likely mistake: If the frosting is too thin, add powdered sugar 1 tablespoon at a time until it firms up. Melt the chocolate for the trunks. Melt the 1/2 cup chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Let it cool slightly so it is thick enough to hold its shape on the frosting.

Likely mistake: Chocolate that is too hot will melt the frosting. Wait until it stops steaming and thickens a little. Pipe the branches. Fill a piping bag fitted with a small round or star tip with the green frosting. Pipe thick, layered branches onto each cooled tree cookie, working from the bottom up to resemble stacked boughs. Frost the cookies while the frosting is fresh, and add the coconut or pomegranate seeds now if using them. Attach the trunks. Place a small piece of the cooled melted chocolate at the base of each tree so it sits in the frosting like a trunk. Let the frosting and chocolate set for a few minutes before stacking, packing, or serving.

What To Expect While They Bake

The dough will feel soft and a little sticky while you roll it. That is normal, and a short chill makes it much easier to cut. As the cookies bake, the edges will turn pale gold while the centers still look soft. They firm up as they cool on the pan, so do not overbake them chasing a crisp center.

The frosting may look loose right after mixing. Give it a minute to rest, and it will thicken to a pipeable texture.

Where This Recipe Can Go Wrong

Spreading cookies. If the dough is too warm, the trees lose their points. Chill the cut shapes before baking to fix this.

Runny frosting. Too much milk turns the frosting loose. Add more powdered sugar a spoonful at a time to thicken it.

Dry, crumbly dough. Scooping flour can add too much. Spoon and level your flour for a softer, easier-to-roll dough.

Melted chocolate sliding off. Chocolate that is still hot or too thin will not hold its shape. Let it cool slightly and thicken before placing the trunks.

Why This Recipe Works

Creaming the butter and sugar traps air, which gives the cookies a tender, light texture. The baking powder adds a gentle lift, and the salt keeps the buttery vanilla flavor from tasting flat. The melted chocolate trunks add a bittersweet contrast to the sweet green frosting.

Easy Ways To Switch It Up

Coconut snow: Press shredded coconut onto the frosting before adding the chocolate trunks for a snowy look. This is a decorative choice and does not change the base recipe.
Pomegranate ornaments: Scatter pomegranate seeds over the frosting for a bright, tart finish.

Serving Suggestions

Arrange the trees on a platter in a circle for a festive display. Serve them at room temperature so the frosting is soft and easy to bite through. They pair well with cold milk or hot cocoa.

Storage And Make-Ahead

Store decorated cookies in an airtight container at room temperature for up to 3 days. Keep them in a single layer, or put parchment between layers so the frosting does not smear. For longer storage, refrigerate them for up to 5 days and bring them to room temperature before serving.

Make-ahead tip: You can bake the cookies up to 2 days ahead and store them unfrosted in an airtight container. Frost and decorate them on the day you plan to serve.

Freezing: Unfrosted cookies freeze well for up to 3 months. Thaw them at room temperature in their container so condensation does not form on the surface.

Frequently Asked Questions

Can you make the dough ahead?

Yes. Wrap the dough tightly and refrigerate it for up to 2 days. Let it soften slightly at room temperature so it is easy to roll before cutting.

Can I use liquid food coloring instead of gel?

Yes, but it may thin the frosting a little. Add it gradually and adjust with powdered sugar if needed.

What if I don’t have pomegranate seeds?

Skip them. The cookies are just as good with only the green frosting and chocolate trunk.

How do I know when the cookies are done?

They are ready when the edges are lightly golden after 8-10 minutes at 350°F. The centers should look set rather than wet, and they will firm as they cool.

Enjoy these with your holiday baking. For more recipes and ideas, follow Hailee Recipes on Pinterest.

Hailee Nova