Officially two weeks until Christmas. The real countdown is on!!!
Yesterday, I made a Christmas Cookie Collection post. Clearly, I am not done with Christmas cookie baking just yet. I will add whatever new cookies I make to that post. So, check back.
Anyway, with a little help from my two elves today, we made these Christmas Tree cookies. It is the basic Sugar Cookie recipe with the addition of icing, a few sprinkles and decorations. We just make them because it's Friday and Christmas is coming.
Note: The amount of cookies you get will depend on what size cookie cutter you use. This Christmas Tree cookie cutter was quite large, so I got about 2 dozen today.
Makes about 2 dozen
2 Cups/250 grams flour
1 Cup/200 grams sugar
1/2 Cup/110 grams butter
1 Teaspoon vanilla
1/2 Teaspoon of baking powder
Pinch of salt
1/2 Cup/110 grams butter
2 Cups/250 grams icing sugar
2 Tablespoons milk
Food colouring (optional)
Sprinkles of your choice
In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well. Sift together the flour, baking powder and salt and stir in into the mixture. Don't over mix. Once you have a cookie dough texture, divide you dough into to equal portions and flatten out to disks. Wrap it in plastic wrap and freeze it for about 15 minutes.
Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn't stick to the rolling pin. Don't roll them too thin or they will likely brown and be too hard. Using cookie cutters, cut into desired shapes. I bake them for around 10 minutes turning the tray half way through baking. They do not need to be golden brown to be baked. They will still look quite pale, but this is how you want them. Once removed from the oven they will set and harden and even have a crisp to them. Repeat for all cookies.
To make your icing, combine the butter and icing sugar in a mixing bowl and mix on high speed until it comes together. Add in the milk for a smoother and more spreadable consistency. If using food colouring, add in a few drops and mix it well until you have the desired colour.
When the cookies have cooled completely, frost them and decorate them how you like. These can be stored in an airtight container for up to a week. In my case today, they are going into the freezer for about a month.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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