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
  1. Preheat oven to 350°. Line baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe by Paula Deen Magazine at