There’s something truly magical about assembling a cookie into a little Christmas tree—sweet, festive, and charming enough to double as holiday décor. This Festive Cookie Christmas Tree Recipe brings that joy straight to your kitchen, with spiced cookies stacked and decorated into a snowy, edible masterpiece that delights both the eyes and the taste buds.
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Why You'll Love This Recipe
I’ve made many festive treats over the years, but there’s something uniquely satisfying about building a cookie Christmas tree. It’s interactive, visually stunning, and the perfect way to add a homemade touch to the holidays. Plus, it tastes incredible!
- Beautiful Centerpiece: It doubles as an edible decoration that's perfect for holiday tables or gifting.
- Spiced Flavor Harmony: The blend of ginger, cinnamon, and cloves gives each cookie a warm, cozy taste.
- Customizable Decoration: You can get creative with royal icing designs and even add sprinkles or edible glitter.
- Fun Family Activity: It’s a great project to enjoy baking with kids or friends while sharing holiday cheer.
Ingredients & Why They Work
The key to this Festive Cookie Christmas Tree Recipe lies in combining simple baking essentials with classic spices. The spices add warmth, while the royal icing brings that beautiful snowy effect and a sturdy “glue” to stack your cookies.
- Unsalted butter: Using butter at room temperature ensures creamy dough and rich flavor without adding saltiness you can’t control.
- Granulated sugar: Gives just the right level of sweetness and helps create a tender crumb.
- Egg: Binds everything together while adding moisture for the perfect cookie texture.
- Vanilla extract: Enhances the warmth of the spices and balances their sharpness.
- Ginger powder, ground cinnamon, ground cloves: Classic Christmas spices that infuse the cookies with nostalgic holiday flavors.
- Salt: Just a pinch to heighten all the other flavors.
- Baking powder: Gives just enough lift for a light yet sturdy cookie.
- All-purpose flour: The base of your dough—make sure it’s fresh for best results.
- Icing sugar and egg white or meringue powder: Key for making the royal icing that decorates and holds your tree together.
- Water: Used in small amounts to adjust the icing to the perfect consistency for piping.
Make It Your Way
One of my favorite things about this recipe is how easy it is to personalize. I often tweak the spice amounts or add my own twist to the decoration. You can totally make this tree your own festive statement.
- Variation: I sometimes swap out ground cloves for nutmeg to soften the spice profile when serving little ones. It’s delightful and just as cozy!
- Dietary modification: For a gluten-free version, try a 1:1 gluten-free flour blend—just be mindful of dough texture changes.
- Decoration options: Beyond royal icing, colorful sprinkles, crushed peppermint, or edible glitter really make the tree sparkle.
Step-by-Step: How I Make Festive Cookie Christmas Tree Recipe
Step 1: Creaming the Butter and Sugar
Start by whisking together your softened butter, sugar, and salt. I like to use a hand mixer on medium speed until the mixture looks fluffy and creamy. This sets the stage for a tender, delicious cookie—don’t rush it!
Step 2: Adding Flavor and Flour
Next, mix in the egg and vanilla extract thoroughly. Then, add your spices—ginger, cinnamon, and cloves—and give everything a good stir. Finally, fold in the flour and baking powder with a spatula, then knead gently by hand once it gets too thick to mix. The dough should be soft but not sticky.
Step 3: Chilling and Rolling the Dough
Pop the dough into the fridge for 30 minutes—this resting time is crucial! When you take it out, let it sit a couple minutes if it’s too firm. Then roll it out evenly on a floured surface to about 2-3mm thickness. An even roll means more uniform baking and a nicer final look.
Step 4: Cutting & Baking Your Cookies
Use your cookie cutters to cut out sizes for your tree layers—from big to small. I usually cut at least three per size to get a nice stacked tree. Transfer carefully with a thin spatula to a non-stick or lined baking sheet, then bake at 180°C / 350°F for 8-12 minutes. Keep an eye so they turn just golden but don’t brown too much. Cool completely before decorating!
Step 5: Making Royal Icing
Choose either egg white or meringue powder as your base. Beat with icing sugar, adjusting water a drop at a time, until the icing holds shape but is easy to pipe. This step can be a little tricky, but I find making a dot test on a plate helps me judge. If it spreads too much, add more sugar. If it’s crackling, add a touch more water.
Step 6: Decorating & Assembling Your Tree
Fill a piping bag with your royal icing fitted with a small nozzle. Outline each cookie leaving a small edge, then add decorative dots or lines. Let the outline dry about 5 minutes before adding more details to keep things sharp. When all cookies are decorated, stack from largest to smallest, sticking them together with icing dollops. Let the whole tree dry for at least 30 minutes before moving it—trust me, patience pays off here.
Top Tip
From my many tries, a few tips make this Festive Cookie Christmas Tree Recipe easier and so much more enjoyable.
- Room Temperature Butter: It blends smoothly with sugar, giving the dough a tender crumb—don’t skip letting it soften naturally.
- Chill Time Is Essential: You want the dough cold enough to roll without sticking but not rock-solid, or it’ll crack when you cut.
- Piping Bag Nozzle Height: Keep your tip about 3mm above the cookie when piping icing to get smooth lines without squashing.
- Let Cookies Cool Completely: I once tried decorating warm cookies, and the icing melted—cool cookies = perfect royal icing hold!
How to Serve Festive Cookie Christmas Tree Recipe
Garnishes
I love to lightly dust the finished tree with icing sugar for a snowy effect. Sometimes, I add a sprinkle of edible glitter or tiny star-shaped sugar confetti to give it that extra festive sparkle. It’s simple but transforms the look instantly!
Side Dishes
This cookie tree is a star on its own, but pairing it with a warm spiced cider or a rich hot chocolate really sets a holiday scene. For gatherings, I often serve it alongside a cheese board with nuts and dried fruits to balance sweetness.
Creative Ways to Present
For parties, I pull out a rustic wooden board, place the cookie tree in the center, and scatter miniature ornaments and holly sprigs around it. Another fun idea: wrap the tree gently in clear cellophane tied with a festive ribbon for a gift-ready surprise that doubles as décor.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They stay fresh for about a week, but you’ll probably want to snack on them long before then! Just make sure the container isn’t too tight to avoid softening the cookies.
Freezing
If you want to prep ahead, these cookies freeze beautifully before decorating. Wrap them well in plastic wrap and place in a freezer-safe bag or container for up to a month. Thaw in the fridge overnight before decorating and assembling your tree.
Reheating
There’s no need to reheat these cookies, but if you like them just slightly warm, a few seconds in a microwave works wonders. Just be careful not to overdo it or the icing will soften or melt.
Frequently Asked Questions:
Absolutely! While the traditional mix of ginger, cinnamon, and cloves is classic, you can experiment with nutmeg, allspice, or even cardamom to suit your taste. Just adjust amounts to keep the flavors balanced.
When stored properly in an airtight container at room temperature, the cookie tree can last about a week. However, the royal icing may start to lose its shine after a few days, so it’s best enjoyed within that first week for peak freshness.
Yes! You can decorate and assemble the cookie tree up to a day in advance. Just make sure the royal icing has completely dried and store the finished tree in a cool, dry place before serving.
Yes—you can use meringue powder, which is a convenient and safe alternative, especially for those avoiding raw eggs. The recipe even includes instructions for making royal icing both ways, so you can pick whatever works best for you.
Final Thoughts
This Festive Cookie Christmas Tree Recipe holds a special place in my holiday heart because it combines tradition, creativity, and a little hands-on joy into one sweet project. I hope you enjoy building and sharing yours as much as I do—it’s like gifting a moment of sparkle and warmth to your festive season.
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Festive Cookie Christmas Tree Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 1 cookie christmas tree
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
Create a festive Cookie Christmas Tree with spiced buttery cookies and delicate royal icing decorations. This charming holiday treat features soft ginger and cinnamon-infused cookies that are expertly cut, baked, and decorated with smooth royal icing to form a beautiful edible tree perfect for celebrating the season.
Ingredients
For the Cookies
- 110 g unsalted butter, soft at room temperature
- 150 g granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon ginger powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon salt
- 1 ½ teaspoon baking powder
- 250 g all-purpose flour + more to dust the surface for rolling
For the Royal Icing (Option 1)
- 1 egg white or 30 g pasteurized egg white
- 200 g icing sugar
- Water (as needed)
For the Royal Icing (Option 2)
- 150 g icing sugar
- 1 tablespoon meringue powder
- Water (as needed)
Instructions
- Prepare the Cookie Dough: Use a whisk to beat the unsalted butter, granulated sugar, and salt together until creamy. Add the egg and mix until fully incorporated. Stir in the vanilla extract, ginger powder, ground cinnamon, and ground cloves, mixing to combine.
- Add Dry Ingredients: Mix the all-purpose flour and baking powder together, then add to the wet ingredients. Use a spatula to combine, then gently knead by hand until the dough forms a cohesive ball. Cover the dough and refrigerate for 30 minutes.
- Roll Out and Cut Cookies: If dough has chilled longer than 30 minutes, let it rest briefly at room temperature to soften. On a floured surface, roll dough to a thickness of 2-3 mm. Use cookie cutters to cut shapes in ascending sizes (13, 11, 9, 7, 5, 4 cm) making 3 cookies per size plus a few extras for the tip and eating. Carefully lift cookies with a thin spatula and place on a non-stick baking tray or one lined with parchment paper.
- Bake the Cookies: Preheat oven to 180°C (350°F). Bake cookies for 12 minutes or until edges are slightly golden. Remove from oven and allow to cool completely before decorating to prevent melting of royal icing.
- Prepare Royal Icing (Option 1): Place egg whites in a bowl and sift icing sugar over. Beat until combined, then adjust texture by adding water or lemon juice a little at a time until icing holds shape but is easy to pipe.
- Prepare Royal Icing (Option 2): Mix icing sugar with meringue powder, then add water gradually to achieve a thick paste suitable for piping. Adjust consistency to prevent spreading or hardness.
- Decorate the Cookies: If not using immediately, cover icing surface with wet kitchen paper to prevent drying. Assess and adjust icing consistency again before decorating, especially if adding food coloring which thins icing. Fill a piping bag fitted with a small nozzle. Pipe icing slowly with the tip held about 3 mm above the cookie to form clean lines and dots, allowing some areas to dry for 5 minutes to prevent blending. Use a toothpick for corrections and smoothing.
- Assemble the Tree: Let decorated cookies dry for 10 minutes. Stick cookies together using small dollops of royal icing to build the tree from largest to smallest. Allow assembled tree to dry undisturbed for 30 minutes.
- Add Snowy Effect: Optionally dust the finished tree lightly with icing sugar to mimic snow.
Notes
- Use a thin metal spatula to carefully lift cookies to avoid breaking.
- If dough is too hard after refrigerating, allow it to warm slightly to prevent cracking when rolling.
- To make royal icing smoother, always sift icing sugar before mixing.
- Food coloring thins royal icing, so adjust texture after adding color.
- Do not overdecorate the cookies as details may become less visible once assembled.
- Allow assembled tree to dry fully before moving to avoid damage.
- Use pasteurized egg whites or powder to ensure safety when consuming raw egg products.
Nutrition
- Serving Size: 1 tree
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
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