There’s something truly magical about building a cozy centerpiece you can eat — that’s exactly why the Festive Cookie Christmas Tree Recipe holds a special place in my holiday heart. Imagine layers of spiced cookies stacked like a little evergreen, decorated with delicate royal icing that sparkles like fresh snow. It’s festive, fun, and surprisingly doable.
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Why You'll Love This Recipe
I’m always excited to pull this Festive Cookie Christmas Tree Recipe out each year. It’s not just a treat to eat but a joy to assemble and decorate. Plus, it’s a sweet project for the whole family or a cozy afternoon with friends around the kitchen table.
- Beautiful Presentation: A charming cookie tree centerpiece that's as delightful to look at as it is to bite into.
- Simple Yet Special Ingredients: Warm spices and classic flavors make these cookies irresistibly festive.
- Customizable Decoration: Use royal icing to craft intricate patterns or keep it simple—either way, it shines.
- Great Holiday Activity: Decorating and assembling together sparks holiday cheer you don’t get from store-bought treats.
Ingredients & Why They Work
These ingredients come together to create cookie layers that are crisp on the edges but tender inside, with warm holiday spices that bring the whole Christmas vibe to your kitchen. I love that the spices are subtle yet aromatic, making every bite feel like a celebration.
- Unsalted butter: Using room temperature butter helps the dough become creamy and smooth, which means tender cookies.
- Granulated sugar: For that perfect sweetness and a slight crisp texture on the cookie edges.
- Egg: Binds everything beautifully and adds richness.
- Vanilla extract: Adds depth and warmth beyond the spices.
- Ginger powder, ground cinnamon, ground cloves: These spices dance together to create the classic Christmas cookie flavor.
- Salt: Balances the sweetness, making flavors pop.
- Baking powder: Gives a slight lift to keep cookies from being too dense.
- All-purpose flour: The base that holds everything together perfectly.
- Icing sugar, egg whites or meringue powder: Essential for that glossy royal icing that holds your cookie tree in place.
Make It Your Way
One of the best parts of this Festive Cookie Christmas Tree Recipe is how easy it is to put your own spin on it. I love swapping in different spices, or sometimes adding a splash of almond extract for a twist. You’ll enjoy making it your own holiday masterpiece.
- Spice it up: I once tried adding a pinch of nutmeg and it added a nice cozy depth—definitely worth experimenting with if you love warm spices.
- Gluten-free option: I’ve had success using a gluten-free flour blend straight from the store; just make sure it’s one that’s meant for cookies to keep the texture tender.
- Natural food coloring: I recommend natural dyes if you want to keep the icing bright but avoid artificial colors—beet powder or matcha work really well.
Step-by-Step: How I Make Festive Cookie Christmas Tree Recipe
Step 1: Creaming the Butter and Sugar
Start by whisking together the softened unsalted butter, granulated sugar, and salt until you get a light, creamy texture. This is where your cookies gain that melt-in-your-mouth quality. Don’t rush this—take your time to get it just right.
Step 2: Adding the Egg and Flavorings
Mix in the egg thoroughly, then stir in the vanilla extract and the trio of ginger powder, cinnamon, and ground cloves. The smell at this stage already makes you feel like Christmas is coming!
Step 3: Incorporate Dry Ingredients and Chill
Sift together the flour and baking powder, then fold them into your butter mixture using a spatula, finishing with a gentle knead to bring the dough together. Cover and chill for 30 minutes; this resting step helps with rolling out and keeps your cookies from shrinking.
Step 4: Rolling and Cutting the Cookie Layers
Once chilled, roll the dough out on a floured surface to about 2-3mm thickness. I like to use cookie cutters sized from 4cm up to 13cm for the layers—three of each size. It’s fun to make a few extra small ones too, perfect for nibbling during decorating!
Tip: If your dough feels too stiff from the fridge, just let it sit for a few minutes before rolling to prevent cracks.
Step 5: Baking and Cooling
Bake the cookies on a lined or non-stick tray at 180°C (350°F) for 8–12 minutes until they’re just turning golden at the edges. Overbaking makes them too hard, so watch closely! Cool completely before decorating or the icing will melt right off.
Step 6: Mixing and Piping Royal Icing
Whip up the royal icing by beating egg whites with sifted icing sugar until it holds soft peaks, adjusting with a bit of water to get a pipe-friendly consistency. I use a piping bag with a fine nozzle to outline each cookie and add pretty dots—let the edges dry a bit before adding dots so they don’t blend.
Step 7: Assembling the Cookie Christmas Tree
Use a dollop of royal icing between layers to "glue" your cookies into a tree shape, largest cookie on the bottom, smallest on top. Let it dry thoroughly—about 30 minutes—before moving it. For a magical snowy touch, dust with icing sugar just before serving.
Top Tip
From my years of making this Festive Cookie Christmas Tree Recipe, I’ve learned a few tricks that really make the process less stressful and the results more stunning. These tips can help you feel confident from the first mix to the final dusting of icing sugar.
- Room Temperature Ingredients: Butter and egg should never be cold—they cream better and give you that perfect dough texture.
- Chill the Dough Properly: Skipping or shortening the chill time leads to sticky dough that tears during rolling—30 minutes is key!
- Use a Thin Metal Spatula: This tool is a game-changer when transferring delicate cookies from surface to tray without cracking.
- Don’t Over-Decorate: Keep your royal icing designs simple, so the tree shape remains clear—you want the tiers to shine, not get lost.
How to Serve Festive Cookie Christmas Tree Recipe
Garnishes
I love sprinkling a light dusting of icing sugar to mimic fresh snow—it’s simple but transforms the cookie tree into a winter wonderland. Tiny edible silver balls or nonpareils also add a festive “ornament” sparkle without overwhelming your decorations.
Side Dishes
Pair your cookie tree with a warm cup of spiced cider or hot chocolate for that ultimate cozy vibe. It also goes beautifully alongside fresh fruit, like cranberries or sliced oranges, to cut through the sweetness and add a fresh burst.
Creative Ways to Present
I’ve had good luck assembling the cookie tree on a pretty cake board or a rustic wooden platter, surrounded by pine branches and mini fairy lights to bring out that festive charm. One year, I wrapped a ribbon around the base to give it a polished gift look—it’s instantly eye-catching on the dessert table!
Make Ahead and Storage
Storing Leftovers
If you have leftover cookies or a partially assembled tree, keep them in an airtight container at room temperature. The cookies stay crisp for several days, but once decorated, it’s best to enjoy within 3-4 days for optimal texture.
Freezing
I’ve frozen the plain cookie layers successfully by wrapping them tightly in plastic wrap and placing them in freezer bags. When you’re ready, thaw completely before decorating to avoid icing troubles.
Reheating
Since these are cookies, reheating isn’t necessary—but if you want to freshen them up, popping them in a warm oven (150°C / 300°F) for a couple of minutes can restore a slight crispness. Definitely avoid microwaving as it can make them chewy.
Frequently Asked Questions:
While you can use store-bought dough for convenience, making your own allows you to get the perfect flavor and texture specific to the Festive Cookie Christmas Tree Recipe. The spice blend and dough consistency are important for stacking and decorating.
You can use meringue powder instead of egg whites to make royal icing safely. Just mix it with icing sugar and water to reach the right consistency. This method is also great if you’re allergic to eggs or want to avoid raw egg whites.
Make sure your dough isn’t too cold or too dry. Let it rest at room temperature for a few minutes if it’s pulled straight from the fridge, and dust your rolling surface and rolling pin lightly with flour. Roll gently and evenly to prevent cracks.
Yes! You can assemble the tree a day ahead and keep it covered at room temperature in an airtight container. Just be sure to allow enough drying time for the royal icing so it holds the layers firmly before handling.
Final Thoughts
Making the Festive Cookie Christmas Tree Recipe has become one of my favorite holiday traditions, and I can’t recommend it enough. It’s a delightful way to slow down, get creative, and share a sweet experience with loved ones. Seriously, there’s nothing quite like the joy of biting into that first spiced cookie layer as you admire your edible Christmas tree masterpiece. So grab your rolling pin, invite a friend, and dive into some festive fun—you’ll be so glad you did.
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Festive Cookie Christmas Tree Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 1 cookie christmas tree
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Create a festive Cookie Christmas Tree with spiced, buttery cookies and delicate royal icing decorations. This charming recipe features ginger, cinnamon, and cloves in soft cookies that are cut into layered tree shapes and decorated with smooth royal icing for a delightful holiday treat.
Ingredients
For the Cookies
- 110 g unsalted butter, soft, at room temperature
- 150 g granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon ginger powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon salt
- 1 ½ teaspoon baking powder
- 250 g all-purpose flour + more to dust the surface for rolling
For the Royal Icing (Option 1)
- 1 egg white or 30 g pasteurized egg white
- 200 g icing sugar
- Water, as needed
For the Royal Icing (Option 2)
- 150 g icing sugar
- 1 tablespoon meringue powder
- Water, as needed
Instructions
- Prepare the Dough: Use a whisk to beat the softened butter, sugar, and salt together until creamy. Add the egg and mix until fully incorporated. Then add vanilla extract, ginger powder, ground cinnamon, and ground cloves and mix again to combine.
- Incorporate Dry Ingredients: Add the all-purpose flour and baking powder, mixing first with a spatula. When the spatula is no longer effective, knead the dough slightly with your hands until it forms a smooth ball.
- Chill the Dough: Cover the dough and refrigerate it for 30 minutes. If the dough has been in the fridge longer, allow it to come back to room temperature slightly before rolling to prevent cracking.
- Roll Out and Cut Cookies: Lightly flour the surface and roll the dough out to 2-3 mm thickness. Use cookie cutters to cut shapes in sizes of approximately 13, 11, 9, 7, 5, and 4 cm from point to point. Cut extra smaller pieces for the tree tip and for eating.
- Transfer and Bake: Using a thin metal spatula, lift the cookies and place them onto a non-stick baking tray or a tray lined with baking paper or silpat. Bake in a preheated oven at 180°C (350°F) for 12 minutes or until the edges are slightly golden.
- Cool Cookies: Remove the cookies from the oven and let them cool completely before decorating to prevent melting the royal icing.
- Make Royal Icing Option 1: Place egg whites in a bowl and sift icing sugar over them. Beat until combined, then adjust the texture by adding a few drops of water or lemon juice if too thick, or more icing sugar if too thin. Test consistency by drawing on a surface to ensure the icing holds its shape but is easy to pipe.
- Make Royal Icing Option 2: Mix icing sugar with meringue powder and gradually add water until a thick paste forms. Adjust the consistency as described for Option 1, ensuring the icing neither spreads too much nor is too stiff to pipe.
- Prepare for Decorating: If not using immediately, cover the royal icing with two layers of wet paper towels touching the surface to prevent drying out. Reassess thickness before use and adjust if food coloring is added, as it thins the icing.
- Decorate Cookies: Fill a piping bag fitted with a small nozzle with royal icing. Pipe slow, consistent lines about 3mm above the cookie surface, letting the icing drop naturally. Create an outline on each cookie, leaving a 3mm edge, then add decorative dots once the outline has dried for about 5 minutes to prevent blending. Use a toothpick to smooth or correct lines.
- Assemble the Tree: Let the decorated cookies dry for 10 minutes. Then stack and adhere the cookies from largest to smallest layers using a small dollop of royal icing between each piece. Allow the assembled tree to dry for at least 30 minutes before handling or moving.
- Add Final Touch: For a snowy effect, dust the assembled tree lightly with icing sugar just before serving.
Notes
- If dough cracks while rolling, let it warm slightly to become more pliable.
- Use pasteurized egg whites in royal icing to ensure safety if serving to children or pregnant women.
- Rest royal icing-covered cookies on a flat surface to dry completely before assembly to prevent smudging.
- For vibrant royal icing colors, add gel food coloring sparingly as it can thin the icing.
- Substitute spices like cloves and cinnamon with pumpkin pie spice for a slight variation.
- Cookies keep well in an airtight container for up to one week, but royal icing decorations are best enjoyed fresh.
Nutrition
- Serving Size: 1 assembled cookie tree
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
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