Last December, my kitchen counter looked like a winter wonderland exploded—green icing everywhere, sprinkles scattered like confetti, and my kids demanding “just one more cookie, Mom!” For the ninth time this season, I was perfecting my Christmas tree cookies recipe, and honestly? I wouldn’t have it any other way.

These aren’t just any sugar cookies. After testing this recipe more than nine times (yes, my family didn’t complain once), I’ve created the ultimate Christmas tree cookies that are buttery, perfectly crisp on the edges, soft in the center, and decorated with gorgeous royal icing that actually tastes good. Whether you’re hosting a holiday cookie exchange or creating memories with your little ones, this recipe serves up to 18 stunning cookies that’ll be the star of any festive gathering.

Why This Christmas Tree Cookie Recipe Works Every Time

I’ve baked dozens of holiday cookie recipes over the years, and I can tell you exactly why this one has become my go-to. The secret lies in three critical elements: the almond extract that adds depth without overpowering, the hour-long chill time that prevents spreading, and the two-icing technique that creates professional-looking results even for decorating beginners.

What makes these cookies special:

The dough uses superfine sugar instead of regular granulated sugar, which creates an incredibly smooth texture. During my testing phase, I compared batches made with both, and the superfine sugar version won by a landslide—smoother dough, more even baking, and a superior final texture.

The almond extract is non-negotiable. I learned this the hard way when I substituted vanilla in my third test batch. While still delicious, the cookies lacked that distinctive holiday bakery flavor that makes people ask, “What’s your secret ingredient?”

The science behind perfect sugar cookies:

Room temperature butter is crucial here. Cold butter won’t cream properly with the sugar, and melted butter will create flat, greasy cookies. I leave my butter out for about an hour before baking—it should leave a slight indent when pressed but not be shiny or melting.

Gathering Your Christmas Tree Cookie Ingredients

Before we dive into baking, let’s talk about ingredient quality. After nine rounds of testing, I’ve learned that not all ingredients are created equal for this recipe.

For the Cookie Dough:

• 4 cups all-purpose flour (480 grams) – I use unbleached
• ¼ teaspoon salt – fine sea salt works best
• 1 cup unsalted butter (226 grams) – European-style butter elevates these
• 1½ cups superfine sugar (250 grams) – also called caster sugar
• 2 large eggs – room temperature is essential
• 2 teaspoons almond extract – use pure, not imitation

For the Royal Icing:

• 3 egg whites – pasteurized if you’re concerned about safety
• 4½ cups confectioners’ sugar (450 grams) – sifted to prevent lumps
• Green gel food color – gel colors won’t thin your icing like liquid colors

Pro ingredient tip: I always buy an extra dozen eggs during cookie season. You’ll use 2 in the dough and 3 in the icing, and trust me, running out mid-recipe when your dough is already chilled is frustrating.

Step-by-Step: Making Perfect Christmas Tree Cookies

Preparing Your Cookie Dough

Preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper—this prevents sticking and ensures even browning on the bottom.

Step 1: Mix the dry ingredients

In a large bowl, sift together 4 cups of flour and ¼ teaspoon salt. Sifting isn’t just for show—it aerates the flour and prevents dense cookies. Set this aside.

Step 2: Cream the butter and sugar

This is where the magic happens. In your stand mixer (or use a hand mixer), beat the room temperature butter and superfine sugar on medium speed for 2-3 minutes. Scrape down the sides of the bowl at least once. The mixture should be pale, fluffy, and increased in volume.

During my fifth test batch, I didn’t cream long enough, and the cookies spread too much and had a denser texture. Give this step the full time it needs.

Step 3: Add eggs and flavoring

Add eggs one at a time, beating well after each addition. Pour in the almond extract. The mixture might look slightly curdled—that’s normal and will come together when you add the flour.

Step 4: Form the dough

Add your flour mixture in three batches, mixing on low speed just until combined. Overmixing develops gluten, which creates tough cookies. The dough should pull away from the sides of the bowl and form a cohesive mass.

Step 5: The crucial chill

Flatten your dough into a disc (this helps it chill evenly), wrap it tightly in plastic wrap, and refrigerate for at least one hour. I usually do this step the night before when I’m making cookies for a party.

Why the chill? Cold dough is easier to roll, holds its shape better during baking, and produces cookies with superior texture. I once skipped this step when I was rushed, and my Christmas trees baked into unidentifiable blobs.

Rolling and Cutting Your Cookies

After your dough has chilled, lightly flour your work surface and rolling pin. Roll the dough to ¼-inch thickness—I use rolling pin rings to maintain consistency.

Cutting tips from my testing:

Dip your Christmas tree cookie cutter in flour between each cut to prevent sticking. Press straight down and lift straight up without twisting—twisting seals the edges and prevents the cookies from rising properly.

Place cut cookies on your prepared baking sheet about 2 inches apart. If the dough becomes too soft while you’re working, pop it back in the fridge for 15 minutes.

Baking to Perfection

Bake for 12 minutes in your preheated 350°F oven. The cookies are done when the edges are just barely beginning to turn golden. The centers will look slightly underdone—that’s perfect. They’ll continue cooking on the hot pan.

Critical cooling step: Let cookies cool on the baking sheet for 5 minutes. This sets the structure. Then transfer to a wire rack to cool completely before icing. Icing warm cookies leads to melted, runny disaster (learned this in test batch number two).

Mastering Royal Icing for Christmas Tree Cookies

Royal icing intimidated me for years until I understood the two-consistency technique. Now I can decorate cookies that look bakery-professional.

Making the Base Royal Icing

In your stand mixer with the whip attachment (or using a hand mixer), beat 3 egg whites on high until foamy—about 1 minute. Lower the speed to medium and gradually add 4½ cups of sifted confectioners’ sugar in batches.

Beat until the mixture is thick, glossy, and holds stiff peaks when you lift the whisk—approximately 5-7 minutes. This is your base icing.

Creating Two Consistencies

Divide your icing in half. Leave one portion white and color the other with green gel food color. I prefer forest green or Christmas green shades. Add the gel color drop by drop, mixing between additions until you achieve your desired shade.

Here’s the game-changing technique:

From both the green and white portions, reserve ¼ of each in separate bowls (this is your thick outlining icing). To the remaining ¾ of each color, add 1-2 teaspoons of water and mix until it reaches a honey-like consistency—thick enough to hold its shape briefly but thin enough to flow and self-level.

Test the consistency by drizzling a line of icing on the surface. It should disappear back into the icing within 10-15 seconds. Too thick? Add a few more drops of water. Too thin? Add more confectioners’ sugar.

Decorating Your Christmas Tree Cookies

Transfer your icings to piping bags or squeeze bottles. I use disposable piping bags with small round tips (Wilton #2 or #3).

The decorating process:

1. Using thick green icing, outline each cookie, staying about ⅛ inch from the edge. This creates a dam that prevents the flood icing from running off.
2. Let this outline set for 2-3 minutes (not completely dry, just slightly crusted).
3. Using thin green icing, flood the interior of the cookie. Use a toothpick or scribe tool to spread the icing into corners and eliminate air bubbles.
4. Let the green icing dry completely—this takes 4-6 hours at room temperature or overnight. This step is absolutely critical. If you decorate before it’s dry, colors will bleed together.
5. Once dry, use white icing to create ornament circles, garland swirls, or star toppers. I like making different sizes of dots randomly across the tree for a simple but beautiful look.
6. Let the white icing set completely before storing—another 4-6 hours.

Decorating shortcuts for busy bakers:

If elaborate decorating isn’t your thing, simply flood the cookies with green icing and immediately sprinkle with Christmas-themed sprinkles, edible glitter, or coarse sugar while the icing is still wet. Beautiful results in half the time.

Similar to my stuffed red velvet cookies where timing is everything, patience with icing really pays off.

Expert Tips for Christmas Tree Cookie Success

After testing this recipe nine times, I’ve discovered every possible way things can go wrong—and how to prevent them.

Temperature matters everywhere:

• Room temperature butter for creaming
• Room temperature eggs for better emulsification
• Chilled dough for clean cutting
• Completely cooled cookies before icing

Flour measurement technique: Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag compacts the flour and you’ll end up with too much, resulting in dry, crumbly cookies.

Almond extract substitution: If someone has a nut allergy, substitute vanilla extract, but increase it to 1 tablespoon for enough flavor impact. The cookies will taste different but still delicious—more like traditional pistachio NYC cookies in their vanilla-forward profile.

Humidity is the enemy: Royal icing doesn’t set properly in humid conditions. If you live in a humid climate, decorate on dry days or use a dehumidifier in your kitchen. Adding ½ teaspoon of meringue powder to your royal icing also helps it set faster.

Make-ahead strategy: Bake cookies up to a week ahead and store undecorated in an airtight container. Decorate 2-3 days before serving. Fully decorated cookies keep for up to 5 days at room temperature.

Storing Your Christmas Tree Cookies

Undecorated cookies: Store in an airtight container with parchment paper between layers for up to 1 week at room temperature or freeze for up to 3 months.

Decorated cookies: Once the icing is completely set and dry (give it a full 24 hours to be safe), layer cookies between sheets of parchment paper in an airtight container. They’ll keep at room temperature for 3-4 days or can be refrigerated for up to a week.

Don’t stack decorated cookies directly on top of each other unless you want to create abstract art instead of Christmas trees.

Freezing decorated cookies: Yes, you can! Place decorated, fully dried cookies in a single layer in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for 2-3 hours before serving.

Troubleshooting Common Christmas Cookie Problems

Cookies spread too much: Your butter was too warm, or you didn’t chill the dough long enough. Next time, chill cut cookies on the baking sheet for 10 minutes before baking.

Cookies are too hard: You overbaked them or used too much flour. Remember, they should look slightly underdone in the center when you remove them from the oven.

Icing won’t dry: Too much water in the icing or high humidity. Add more confectioners’ sugar to thicken, and place cookies near a fan (not a heat source) to speed drying.

Colors are bleeding: You decorated before the base layer was completely dry. Wait the full drying time—I know it’s hard to be patient!

Creative Variations on Christmas Tree Cookies

Once you’ve mastered the classic version, try these variations that I’ve tested:

Chocolate Christmas trees: Replace ½ cup of flour with ½ cup of cocoa powder for chocolate cookies. These pair beautifully with white and silver icing.

Lemon Christmas trees: Replace almond extract with lemon extract and add 1 tablespoon of lemon zest to the dough. Decorate with yellow and white icing for a unique twist.

Mini tree cookies: Use a smaller cutter (2-inch) and reduce baking time to 8-10 minutes. Perfect for cookie exchanges where variety matters, much like having options between creme egg stuffed cookies and traditional sugar cookies.

Sandwich cookies: Make twice the recipe, bake slightly thinner cookies, and sandwich pairs together with buttercream or ganache before decorating. Similar concept to my peanut butter Nutella cookies but with holiday flair.

Frequently Asked Questions About Christmas Tree Cookies

Can I use regular granulated sugar instead of superfine sugar?

Yes, but the texture will be slightly different—a bit more rustic and less smooth. Superfine sugar dissolves more easily, creating a finer crumb. You can make your own superfine sugar by pulsing regular sugar in a food processor for 30 seconds.

Do I have to use almond extract?

No, but it’s highly recommended. Almond extract gives these cookies that distinctive holiday bakery flavor. If you have nut allergies, vanilla extract works fine—just use more (1 tablespoon instead of 2 teaspoons).

Can I make the dough ahead of time?

Absolutely! The dough keeps refrigerated for up to 3 days or frozen for up to 3 months. If freezing, wrap it tightly in plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator before rolling.

What’s the best way to color royal icing?

Always use gel food colors, not liquid. Gel colors are highly concentrated, so you need very little, and they won’t thin your icing. Add color gradually—you can always add more but can’t remove it.

How do I get perfectly smooth icing?

The secret is the right consistency and proper flooding technique. Your flood icing should be thin enough to self-level within 15 seconds. Use a toothpick to pop air bubbles and guide icing into corners.

Can I decorate these cookies with kids?

Definitely! Kids love decorating cookies, though the results will be more rustic. For easier kid decorating, skip the two-consistency technique and just use sprinkles, colored sugar, or simple flood icing—similar to the fun approach of decorating white chocolate stuffed cookies where perfection isn’t the goal.

Why do my cookies lose their shape when baking?

Three main reasons: dough wasn’t cold enough, butter was too warm, or there’s too much butter in the dough. Always chill your dough for at least an hour, and consider chilling cut cookies on the baking sheet for 10 minutes before baking.

Making Christmas Tree Cookies Part of Your Holiday Tradition

After nine rounds of testing and countless batches over the years, these Christmas tree cookies have become non-negotiable in my house. My kids now request them as early as November, and I’ve lost count of how many times friends have asked for the recipe.

There’s something magical about spending an afternoon rolling dough, cutting shapes, and decorating cookies while holiday music plays in the background. The house smells incredible, little hands are covered in flour (and somehow icing gets in their hair), and we’re creating edible memories.

This recipe makes 18 cookies, perfect for a family gathering of up to 10 people with some leftovers for Santa. But honestly? I usually double the recipe because these disappear faster than you’d think.

Whether you’re a seasoned baker or attempting decorated cookies for the first time, this recipe will work for you. The dough is forgiving, the decorating technique is approachable, and the results look impressive even if your lines aren’t perfectly straight.

So preheat that oven, pull out your favorite Christmas cookie cutters, and let’s make some holiday magic happen. Your family will thank you, and you just might start a new tradition that lasts for generations.

Ready to bake? Gather your ingredients, set aside a few hours for the full process including chilling and decorating, and let’s create some Christmas tree cookies that’ll be the talk of your holiday celebration. Don’t forget to share your decorated creations—I’d love to see how yours turn out!