Christmas Tree Sugar Cookies with Frosting Recipe
Oh, I absolutely love making these Christmas Tree Sugar Cookies with Frosting Recipe every holiday season. There’s something so magical about rolling out that buttery dough, cutting out perfect little trees, and then decorating them with vibrant frosting and sprinkles. These cookies not only taste amazing with their melt-in-your-mouth texture but also bring a festive vibe to any gathering or cozy night in.
What makes this Christmas Tree Sugar Cookies with Frosting Recipe extra special is how versatile it is—you can customize the frosting colors, add your favorite sprinkles, or even sneak in a hint of almond extract for a surprising twist. Whether you’re baking with kids, preparing treats for a party, or just craving something sweet and festive, this recipe always delivers smiles and compliments!
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in creating tasty and beautifully textured cookies. I recommend using good quality butter and pure extracts to get the best flavor. Here’s a quick rundown to help you shop smart!
- All-purpose flour: Provides the perfect structure—make sure to spoon and level it for accurate measurement.
- Baking powder: Helps your cookies rise slightly, giving them a tender crumb.
- Salt: Balances sweetness and enhances flavor—don’t skip it!
- Unsalted butter: Room temperature butter creams easily and adds that rich, buttery flavor.
- Granulated sugar: Sweetens the dough and helps create a nice texture.
- Large egg: Binds everything together—room temperature eggs mix better.
- Pure vanilla extract: The classic aroma that makes cookies irresistible.
- Almond extract (optional): I love adding ¼ to ½ teaspoon for that festive, nutty undertone—it’s a game changer!
- Confectioners’ sugar: For the smooth, sweet frosting that sticks perfectly.
- Light corn syrup: Keeps the frosting glossy and gives it a nice texture.
- Room temperature water: Adjust to get the right frosting consistency.
- Pinch of salt (for icing): Balances the sweetness in the icing.
- Gel food coloring & sprinkles (optional): For decorating and making your cookies shine bright!
Variations
One of the best parts about this Christmas Tree Sugar Cookies with Frosting Recipe is how easy it is to customize. I’ve had great success tweaking the frosting flavors and colors to suit whatever fun theme I’m going for that year.
- Almond-Free Version: Sometimes I skip the almond extract and add a little extra vanilla—this works well if anyone’s sensitive to nuts.
- Gluten-Free Adaptation: I swapped the flour for a gluten-free all-purpose blend once, and the cookies still turned out tender and delicious.
- Chocolate Frosting: Mixing a bit of cocoa powder into the frosting adds a chocolatey excitement that my family goes wild for.
- Natural Colorings: For a healthier option, I’ve used beet juice powder and spinach powder to color the frosting naturally.
How to Make Christmas Tree Sugar Cookies with Frosting Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and granulated sugar until they’re light and fluffy—this usually takes about 3 to 5 minutes with a hand mixer or stand mixer. This step is so important because it helps your cookies turn out soft and tender, not dense. If your butter is too cold, it won’t cream properly, making the dough tough, so make sure it’s just room temp.
Step 2: Add Egg and Extracts
Next, beat in the egg, vanilla extract, and if using, the almond extract. This adds a lovely depth to the flavor. Beat until everything is combined but avoid overmixing here to keep the dough tender.
Step 3: Combine Dry Ingredients and Form Dough
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to your wet ingredients and stir just until the dough comes together. If it feels sticky, sprinkle in a bit more flour—but be careful not to overdo it; you want soft dough that rolls smoothly.
Step 4: Chill the Dough
Wrap your dough in plastic and let it chill for at least an hour. I always recommend this step because cold dough rolls out easier and holds the tree shapes better during baking. I’ve skipped this before and honestly, it makes a big difference for neat cookies.
Step 5: Roll Out and Cut Shapes
Lightly flour your surface and rolling pin, then roll the dough to about ¼ inch thick. Use a Christmas tree-shaped cookie cutter to cut out as many cookies as you can. Re-roll scraps for more cookies—just try to minimize overworking the dough. Transfer the cutouts to a parchment-lined baking sheet.
Step 6: Bake Until Lightly Golden
Bake the cookies at 350°F (175°C) for 8-10 minutes, or until the edges just start turning golden. Don’t let them brown too much, or they’ll lose that tender crumb! Let them cool completely on a wire rack before frosting.
Step 7: Prepare the Frosting
Mix the confectioners’ sugar with corn syrup, vanilla extract (or water for super white frosting), salt, and water. Adjust water tablespoons gradually until the frosting is smooth and pipeable but not runny. Add some gel food coloring for fun Christmas colors—green, red, gold—you name it!
Step 8: Frost and Decorate
Using a piping bag or a simple plastic bag with a corner snipped off, decorate your cooled cookies with the frosting. Add sprinkles while the frosting is still wet so they stick beautifully. I love layering different shades of green for a forest effect!
How to Serve Christmas Tree Sugar Cookies with Frosting Recipe
Garnishes
I keep it classic with rainbow nonpareils or tiny silver dragees—it’s such a simple way to add sparkle and festivity. Sometimes, I crush peppermint candies for a cool crunch and festive look. You can even try edible glitter for that magical holiday sparkle!
Side Dishes
Pair these cookies with a warm cup of cocoa or a spiced holiday latte. They’re also perfect alongside a cheese board with seasonal fruits like cranberries and apple slices. I love setting these out at parties on a platter next to mini sandwiches and mulled wine for a cozy touch.
Creative Ways to Present
Try stacking these cookies in a Christmas tree shape on a tiered platter or arrange them on a festive plate with sprigs of pine or holly. For kids’ parties, I like laying out little decorating stations so everyone can customize their own cookies—it’s such a fun, interactive activity!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container layered with parchment paper at room temperature. They keep great for up to a week this way, staying soft but firm enough to snap when you bite in. If they soften too much, a quick toast in the oven helps crisp them back up.
Freezing
One tip I swear by is freezing leftover cookies *without* frosting. You can freeze the baked and cooled cookies in a zip-top bag or container for up to three months. When you’re ready to enjoy them, thaw at room temperature and then add fresh frosting—you’ll never guess they were frozen!
Reheating
If you want to gently refresh cookies, I pop them in a 300°F oven for about 5 minutes. It revives their crisp edges and just-baked smell without drying them out. Just be sure any frosting is removed if reheating, or you risk melting it.
FAQs
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Can I make these Christmas Tree Sugar Cookies with Frosting Recipe dairy-free?
Definitely! Simply swap the unsalted butter with a dairy-free butter alternative that’s suitable for baking. Make sure your milk substitutes and confectioners’ sugar are also dairy-free. The texture may be slightly different, but the flavor will still be fantastic.
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How do I prevent my sugar cookies from spreading too much?
Chilling the dough before rolling and cutting is key. Cold dough holds its shape better during baking. Also, avoid using melted or very soft butter when mixing the dough to reduce spreading.
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Can I use royal icing instead of the frosting in this recipe?
You can, but this frosting is softer and easier to work with for beginners and kids. Royal icing hardens quite a bit, which is great for detailed decorating but a bit less forgiving if you’re after that creamy texture.
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How do I get bright colors without the frosting bleeding?
Use gel food coloring rather than liquid—the gel provides vibrant color without thinning the frosting. Also, allow the base layer of frosting to dry slightly before adding details or layered colors.
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What’s the best way to store decorated cookies?
Store decorated cookies in a single layer inside an airtight container to prevent sticking or damage to the frosting. If you need to stack, place parchment or wax paper between layers. Keep at room temperature away from heat or sunlight.
Final Thoughts
Honestly, this Christmas Tree Sugar Cookies with Frosting Recipe has become my go-to festive treat and a real crowd-pleaser. It’s straightforward enough for busy holiday days but fun and customizable for making it your own. Trust me, once you’ve baked these and seen the joy on everyone’s faces, you’ll want to keep this recipe in your seasonal baking rotation forever. Give it a try—you won’t regret it!
Print
Christmas Tree Sugar Cookies with Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Celebrate the holiday season with these delightful Christmas Tree Sugar Cookies topped with a smooth, easy-to-make frosting. This festive treat combines buttery, soft sugar cookies flavored with vanilla and optional almond extract, adorned with a sweet and glossy icing perfect for decorating with gel food coloring and sprinkles. Ideal for holiday baking traditions and sharing with family and friends.
Ingredients
Cookies
- 2 and 1/4 cups (281g) all-purpose flour (spooned and leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)
Easy Icing
- 3 cups (360g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract (omit and replace with water for stark white icing)
- 2 teaspoons light corn syrup
- 4.5–5 Tablespoons (67–75ml) room temperature water
- Pinch of salt
- Optional: gel food coloring & sprinkles for decorating
Instructions
- Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until creamy and fluffy, about 2 to 3 minutes. Add the egg, vanilla extract, and optional almond extract and mix until combined.
- Combine Dry and Wet Ingredients: Slowly add the dry flour mixture to the wet ingredients while mixing on low speed. Mix until just combined; avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough into two equal portions. Flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight to firm up the dough for easier rolling and cutting.
- Roll and Cut Out Cookies: Preheat your oven to 350°F (177°C). On a lightly floured surface, roll one disc of dough to about 1/4-inch thickness. Use Christmas tree-shaped cookie cutters to cut out shapes and transfer them onto a parchment-lined baking sheet about 1 inch apart. Repeat with the second disc.
- Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes or until the edges are just beginning to turn golden. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Icing: In a medium bowl, whisk together the confectioners’ sugar, vanilla extract, light corn syrup, room temperature water, and a pinch of salt until smooth. The icing should be thick but spreadable; add more water or sugar to adjust consistency if needed. Divide and color portions with gel food coloring as desired.
- Decorate the Cookies: Once the cookies are completely cooled, use a small offset spatula or piping bag to spread or pipe the icing onto the cookies. Decorate with sprinkles or additional edible decorations as desired. Let the icing set for several hours or overnight for best results.
Notes
- For best flavor, use real vanilla extract and almond extract if using.
- Make sure the butter is softened but not melted for optimal dough texture.
- Chilling the dough before rolling prevents spreading during baking and helps maintain shape.
- For stark white icing, omit the vanilla extract and replace it with water.
- Adjust icing thickness by adding water slowly; thicker icing works better for detailed decorating, thinner icing for flooding.
- Store decorated cookies in an airtight container at room temperature for up to one week.
- This recipe is perfect for holiday cookie exchanges and gifting.
