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–+ servings
Star shaped Christmas tree made with frosted sugar cookie, candy cane crushed around, white and gold props, surface, and linens
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Sugar Cookie Christmas Tree

So easy and beautiful! I used sugar cookies and a very thick but simple powdered sugar icing. 
Course Cookies
Cuisine American
Keyword christmas cookie tree
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 small trees
Author Paula Montenegro

Ingredients

For the cookies:

  • ¾ cup unsalted butter at room temperature
  • ¾ cup light brown sugar
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract or ¾ teaspoon vanilla paste
  • ¼ teaspoon almond extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

For the glaze:

  • ½ cup confectioners’ sugar
  • 2 teaspoons lemon juice milk or water
US Customary - Metric

Instructions

For the cookies:

  • Beat ¾ cup unsalted butter with ¾ cup light brown sugar until smooth and creamy, about 1 minute.
  • Add 1 egg and beat until incorporated.
  • Add 1 teaspoon vanilla extract and ¼ teaspoon almond extract and mix well.
  • Sift dry ingredients: 2 cups all-purpose flour, ½ teaspoon baking powder and ¼ teaspoon salt (I measure them and sift directly over the butter mixture). Add them in 2 or 3 parts to the butter, mixing at low speed and only until combined and no dry spots remain.
  • Divide the dough into two or three parts. Cover well in plastic wrap and chill for at least half an hour and up to 2 days.
  • When ready to bake, place each portion of dough between sheets of parchment paper, roll about ¼ inch thickness (add some flour if needed to prevent the rolling pin from sticking) and place on cookie sheets.
  • Refrigerate them for another 15-20 minutes, or freeze for five minutes, or until they are very cold but not starting to crack.
  • Preheat the oven to 350ºF (180ºC).
  • With cookie cutters cut dough into the shapes you want. I used the star cookie cutters from Sur La Table.
  • Place the cut cookies on baking sheets and bake for about 10 minutes, until dry and just starting to color. If you want chewy centers underbake them for a minute or two. Careful as different sized cookies will have different baking times.
  • Let cool completely on a wire rack before glazing.

For the glaze:

  • Mix ½ cup confectioners’ sugar with 1 teaspoon lemon juice. Add more in drops until you have a thick and smooth consistency, similar to thick honey.

To assemble:

  • Take the largest star cookie and glaze the top. Place on the serving plate and sprinkle the ends with colored sugar and crushed peppermint candy.
  • Continue glazing and piling the other star cookies, from the largest to the smallest. Be sure to alternate pointed ends so you create a tree.
  • Let the glaze set before you move the tree.
  • Repeat if you made cookies for more than one tree.

Notes

Bake ahead: the cookies can be baked ahead and kept in airtight containers or tins for about a week. The dough can be frozen for up to a month.
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