There’s something magical about baking Christmas tree cookies with royal icing that makes the holidays feel real. Maybe it’s the scent of vanilla and butter filling the kitchen, or the way a simple cookie transforms into a tiny, edible work of art with just a few swirls of green icing and a sprinkle of sparkles. Every year, my family gathers around the table to decorate these cookies—some turn out perfectly symmetrical, others hilariously lopsided, but they all taste like pure holiday joy. If you’ve ever wanted to make your own festive batch, you’re in the right place. These cookies aren’t just delicious; they’re little edible memories waiting to happen.
Why You’ll Love These Christmas Tree Cookies with Royal Icing
These cookies aren’t just treats—they’re pure holiday magic in edible form. Here’s why they’ve become my family’s favorite December tradition:
- Instant holiday cheer: One bite and you’re transported straight to Christmas morning
- Easy decorating: Even messy piping looks festive (trust me, I’ve tested this theory)
- Perfect for gifting: Neighbors actually look forward to my cookie tins now
- Family-friendly fun: Kids go wild for sprinkles—adults go wild for the butter cookie base
- Customizable: Make them simple or go full-on gingerbread house competition level
Ingredients for Christmas Tree Cookies with Royal Icing
Gathering the right ingredients is half the battle—and I promise, these simple pantry staples come together like holiday magic. Here’s what you’ll need, split between the buttery cookie base and that glossy royal icing that makes these trees shine:
For the Cookie Dough:
- 2 1/2 cups all-purpose flour (spooned & leveled—no packing!)
- 1 cup unsalted butter, softened (leave it out for 30 minutes—cold butter won’t cream right)
- 3/4 cup granulated sugar (the sweet spot between too crisp and too soft)
- 1 large egg (room temperature blends smoother)
- 1 tsp vanilla extract (the good stuff—imitation just won’t give that warm flavor)
For the Royal Icing:
- 2 cups powdered sugar (sift it unless you enjoy lumpy icing disasters)
- 3 tbsp water (add slowly—you can always thin it, but thickening is a pain)
- Green gel food coloring (liquid makes icing runny—learned that one the hard way)
- Assorted sprinkles (because Christmas trees deserve bling)
1 1/2 tbsp meringue powder (the secret to icing that dries hard but stays edible)
Equipment You’ll Need
No fancy gadgets required—just a few basics you probably already have in your kitchen. Here’s what I grab before diving into my Christmas cookie marathon:
- Cookie cutters (obviously tree-shaped, but stars work in a pinch)
- Stand mixer or hand mixer (your arm will thank you)
- Piping bags & tips (#2 or #3 for outlining—or ziplock bags in a pinch)
- Rolling pin (wine bottles can work, but let’s be civilized)
- Parchment paper (the unsung hero of easy cookie removal)
That’s it! Now let’s make some holiday magic.
How to Make Christmas Tree Cookies with Royal Icing
Okay, let’s dive into the fun part! I’ve made these cookies so many times I could probably do it in my sleep, but don’t worry—I’ll walk you through each step like I’m right there in your kitchen with you. The secret is taking it one step at a time and not rushing the process (though I know the temptation to eat them immediately is strong).
Making the Cookie Dough
First things first—that buttery cookie base. In your mixer bowl, cream together the softened butter and sugar until it’s light and fluffy, about 2-3 minutes. This is where the magic starts! Add the egg and vanilla, mixing until just combined. Now slowly add the flour—I do this in three batches to avoid a flour explosion (learned that lesson the messy way). The dough should come together nicely but not be sticky. If it feels too soft, pop it in the fridge for 15 minutes—this makes rolling easier.
Baking the Cookies
Roll your dough to about 1/4-inch thickness on a lightly floured surface. Too thin and they’ll burn, too thick and they won’t crisp properly. Use your tree cookie cutter firmly—no wiggling! Place them on parchment-lined baking sheets about an inch apart. Bake at 350°F for 8-10 minutes until the edges just start turning golden. They’ll continue cooking slightly out of the oven, so don’t overbake! Let them cool completely on wire racks—icing warm cookies leads to melty disasters.
Preparing the Royal Icing
Now for the icing that makes these shine! Whisk together powdered sugar and meringue powder first—this prevents lumps. Gradually add water until it’s thick but pipeable. For outlining, you want “stiff peak” consistency—when you lift the whisk, the icing should hold its shape. For flooding (filling in), thin it slightly with tiny drops of water until it smooths out within 10 seconds when you run a knife through it. Tint most of it green, but leave some white for tree trunks or snow details.
Decorating the Cookies
Pipe your tree outlines first—steady hands help, but wobbles just add character! Let them set for 5 minutes (grab a coffee break), then flood with thinned icing using a toothpick to guide it into corners. Immediately add sprinkles—they won’t stick once the icing starts drying. For extra flair, pipe garlands or star toppers with contrasting colors. Let dry completely overnight—I know it’s hard to wait, but rushing means smudged masterpieces!
Tips for Perfect Christmas Tree Cookies with Royal Icing
After years of trial and (many) errors, I’ve learned a few tricks that make these cookies foolproof:
- Gel over liquid coloring: That bottle of green food coloring? Put it down. Gel gives vibrant color without thinning your icing into a runny mess.
- The 10-second rule: Drag a knife through your flood icing—if the line disappears in 10 seconds, it’s perfect. Any faster means add more powdered sugar.
- Sprinkle immediately: Icing starts setting fast! Have your sprinkles ready before piping so you can decorate while it’s still wet.
- Two-consistency icing: Make one batch stiff for outlines, then thin part of it for flooding. Trying to use one consistency for both never ends well.
- Cookie emergency fix: Broke a tree tip? “Glue” it back with icing before decorating—it’ll dry invisible!
Ingredient Substitutions & Notes
Ran out of something? No panic—I’ve tested these swaps when holiday grocery runs weren’t an option. Margarine works for butter in a pinch (though the flavor won’t be quite as rich). Almond extract makes a lovely twist if you’re out of vanilla—use half the amount since it’s stronger. No meringue powder? Try pasteurized egg whites, but your icing won’t dry quite as hard. And if green gel coloring’s missing, mix blue and yellow—just add drops slowly unless you want neon trees!
Storing & Serving Christmas Tree Cookies
Here’s the best way to keep your Christmas tree cookies fresh and festive (because let’s be honest – you’ll want them to last all season long!). Store them in an airtight container with parchment paper between layers – this keeps the royal icing from sticking together. They’ll stay perfect for up to a week at room temperature. For gifting, I love stacking them in clear cellophane bags tied with ribbon – they look so pretty peeking through! Just resist the urge to refrigerate them – the moisture makes the icing weep (learned that one the hard way).
Nutritional Information
Now, I’m no nutritionist (as my cookie-loving family will happily tell you), but here’s the general breakdown per cookie. Keep in mind these numbers can change based on your exact ingredients—especially how generous you are with those sprinkles! Each festive tree cookie comes in at about 120 calories with 15g carbs, 6g fat, and just 1g protein. They’re definitely a treat, but hey—it’s Christmas! Everything in moderation… except maybe holiday cheer.
FAQs About Christmas Tree Cookies with Royal Icing
Can I freeze decorated Christmas tree cookies?
Absolutely! Freeze them flat on a baking sheet first so the icing sets, then transfer to an airtight container with parchment between layers. They’ll keep beautifully for up to 2 months. Thaw at room temperature—the icing might sweat a bit, but it dries right back to that perfect glossy finish.
Why is my royal icing too runny?
Oh honey, I’ve been there! Usually it’s one of three things: too much water (add powdered sugar a tablespoon at a time), liquid food coloring instead of gel (switch to gel!), or not enough meringue powder (that’s your structure builder). The icing should ribbon off your spoon but hold its shape—if it pours like milk, keep mixing in powdered sugar until it behaves.
Can kids help decorate these?
You bet! My niece calls this “sprinkle therapy.” Use thicker icing (less runny) and put it in squeeze bottles for little hands. Pro tip: portion out sprinkles in small bowls to prevent the inevitable “oops-all-sprinkles” cookie. Their lopsided trees always turn out adorable—and taste just as good as the “perfect” ones!
How do I fix broken cookie edges?
Don’t panic—broken trees still make delicious memories! Use royal icing like edible glue to piece them back together before decorating. Once dry, pipe over the cracks with extra icing “snow” or strategic sprinkles. My family calls these “character cookies”—they disappear just as fast as the pretty ones!
Share Your Holiday Creations
I’d love to see your cookie masterpieces! Tag me on Instagram or Facebook—nothing makes me happier than seeing your family’s unique take on these christmas tree cookies. Happy decorating!
Print
Magical Christmas Tree Cookies with Royal Icing in 30 Minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Make festive Christmas tree cookies with royal icing for your holiday celebrations.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1 1/2 tbsp meringue powder
- 3 tbsp water
- Green food coloring
- Assorted sprinkles
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar until fluffy. Add egg and vanilla, mix well.
- Gradually add flour until dough forms. Roll out dough to 1/4-inch thickness.
- Cut into tree shapes using cookie cutters. Bake for 8-10 minutes until edges are golden.
- Cool cookies completely on wire racks.
- Mix powdered sugar, meringue powder, and water to make royal icing.
- Divide icing and tint green. Pipe outlines on cookies, then flood with icing.
- Add sprinkles while icing is wet. Let dry completely.
Notes
- Store cookies in an airtight container for up to a week.
- Adjust icing consistency with more water or powdered sugar as needed.
- Use gel food coloring for vibrant colors.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: christmas tree cookies, royal icing, holiday cookies, festive desserts