These delicious Christmas Tree Cookies are sure to dazzle guests during the holidays.
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, sparkling sugars, and crushed peppermint candy
- Preheat oven to 350°. Line baking sheets with parchment paper.
- 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.
- 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.
- On a heavily floured surface, roll half of dough to ¼-inch thickness. Using 3-to 5-inch tree-shaped cutters, cut dough, and place 1 inch apart on prepared pans. Repeat with remaining dough, rerolling scraps as necessary.
- Bake until lightly browned, 8 to 10 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
- Decorate with Royal Icing, sprinkles, sugars, and candy as desired. Let stand until icing is dry, about 1 hour. Store in an airtight container for up to 3 days.
- 1 (2-pound) bag confectioners’ sugar
- 5 tablespoons meringue powder
- ¾ cup water
- 2 teaspoons vanilla or almond extract
- Liquid food coloring (optional)
- In a large bowl, whisk together confectioners’ sugar and meringue powder until well combined. Add ¾ cup water and extract, whisking until smooth and well combined. Tint with food coloring, if using. Use immediately.
Get more great recipes by ordering your subscription to Cooking with Paula Deen today!