• Temperature: 180
  • Cooking Time: 11 - 12 minutes

Christmas Tree Cookies Recipe

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Ingredients

For the Cookies:

2 ½ cup (280g) plain flour, plus extra for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
¾ cup (170g) Stork baking margarine , softened to room temperature
¾ cup (150g) caster sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)

For the Icing:

½ cup (115g) Stork white margarine, at room temperature
2 cups (250g) icing sugar, sifted
1 1/2 teaspoons vanilla extract
2 tablespoons cream
Green food colouring gel (3 drops or more, depending on preference)

For Decoration:

Red and white sprinkle balls (or Christmas sprinkles of choice)
Gold star sprinkles

Step by step method

  1. Make the Sugar Cookies

  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer with the paddle attachment to beat the butter and sugar on high speed until smooth and creamy (about 2 minutes).
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract (if using) on high speed until combined (about 1 minute). Scrape down the sides of the bowl as needed.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and mix on low speed until a dough forms. If the dough is too sticky, add 1 more tablespoon of flour.
  6. Roll and Chill Dough: Divide the dough into two portions. Roll each out to 6mm thickness between two sheets of lightly floured baking parchment. Stack the rolled dough with parchment paper between layers, wrap in cling film, and chill in freezer for 10 min.
  7. Cut the Cookies: Preheat the oven to 180°C (160°C fan). Line baking trays with parchment paper. Using 3 sizes of round cookie cutters, cut an equal number of large, medium, and small circles. Re-roll scraps as needed and chill in freezer in between rolling out the dough and cutting for easier handling.
  8. Bake the Cookies: Arrange the cookies on the trays, leaving space between them. Bake for 11-12 minutes, or until the edges are lightly golden. Rotate the trays halfway through baking if needed. Cool the cookies on the tray for 5 minutes before transferring to a wire rack to cool completely.

  9. Make the Icing:

  10. Cream the Butter: In a large bowl, beat the butter with a mixer until smooth and fluffy.
  11. Add Sugar and Vanilla: Gradually add the sifted icing sugar and vanilla extract. Beat until well combined.
  12. Add Cream and Colour: Add the double cream and green food colouring. Beat for 3-4 minutes until the icing is light, smooth, and fluffy. Add more food colouring for a deeper green.

  13. Assemble the Christmas Tree Cookies:

  14. Stack Cookies: Starting with the largest cookie, pipe the green icing along the edge of the cookie and place the medium-sized cookie on top. Repeat with the smallest cookie, adding icing between each layer.
  15. Decorate: Pipe a small peak of icing on the top cookie to form the tree’s tip. Decorate with red and white sprinkle balls as ornaments and place a gold star sprinkle on the top.
  16. Serve or Store: Allow the icing to set before serving. Store assembled cookies in an airtight container for up to 2 days.
  17. Enjoy your festive Christmas tree cookies! 🎄