There’s something magical about building an edible centerpiece that smells like holiday cheer and tastes like warm memories. This Festive Cookie Christmas Tree Recipe is not just adorable—it’s packed with cozy spices and decorated with charming royal icing that turns simple cookies into festive art. You’ll enjoy making it as much as you do eating it!
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Why You'll Love This Recipe
This Festive Cookie Christmas Tree Recipe quickly became my favorite holiday tradition—not just because it fills the kitchen with ginger and cinnamon scents but because it brings everyone together for a fun, creative afternoon. Plus, who doesn’t want a cookie tree to impress guests?
- Fun and Interactive: Baking and assembling the cookie tree is a joyful group activity that lets you add your personal touch with decorating.
- Perfect Balance of Spices: The warm spices like ginger, cinnamon, and cloves make these cookies taste like a big, comforting holiday hug.
- Beautiful Centerpiece: The finished tree looks stunning on your holiday table, bringing festive charm without extra effort.
- Customizable Royal Icing: You can easily adjust the royal icing consistency and play with colors to suit your style.
Ingredients & Why They Work
Each ingredient in this Festive Cookie Christmas Tree Recipe is chosen to create the perfect balance of texture and flavor. Butter and sugar cream together for that tender crumb, while the warm spices make it unmistakably holiday-worthy. Here are some key notes on what makes these ingredients shine.
- Unsalted butter: Using unsalted lets you control the saltiness; it also yields a tender, rich cookie texture when creamed well.
- Granulated sugar: Adds sweetness and helps the cookies crisp on the edges without overwhelming the spices.
- Egg: Binds everything and adds moisture so your cookies don't crumble.
- Vanilla extract: Boosts overall flavor, rounding out the spices wonderfully.
- Ginger powder, ground cinnamon, ground cloves: These warming spices give the cookies that classic Christmas feel—aromatic and cozy.
- Salt: A pinch balances the sweetness and enhances the spices.
- Baking powder: Helps the cookies rise just enough for a soft yet sturdy bite, perfect for building your tree.
- All-purpose flour: The base that holds your dough together; make sure to measure it carefully to avoid dry cookies.
- Icing sugar: Essential for smooth royal icing — sift it well to avoid clumps.
- Egg white or meringue powder: These create the perfect stiff yet pipeable royal icing that hardens beautifully for decorating.
- Water: Used sparingly to adjust the icing consistency; add little by little to get it just right.
Make It Your Way
One of my favorite parts of the Festive Cookie Christmas Tree Recipe is how easy it is to tweak. I like to add a little extra cinnamon for warmth or swap out cloves if I’m sharing with kids who prefer milder spice. Don’t hesitate to play with colors or even add edible glitter to your icing for some sparkle.
- Variation: Once, I made this tree with a peppermint-flavored royal icing, adding crushed candy canes on top—it was a hit at our holiday party and gave the tree a festive minty twist.
- Dietary Modifications: You can try using a vegan butter substitute and aquafaba in place of egg whites to make this recipe vegan-friendly; just be sure to test the dough’s consistency.
- Level-Up Decoration: Use edible markers or gold dust to add intricate designs on the cookies before assembling your tree.
Step-by-Step: How I Make Festive Cookie Christmas Tree Recipe
Step 1: Creaming Butter and Sugar
Start by whisking the softened butter with the sugar and salt until it turns creamy and smooth—this took me a few minutes using a hand mixer, but it’s worth the effort for that perfect cookie base. The texture looks almost like fluffy frosting, which means your cookies will turn out tender and light.
Step 2: Adding Egg and Spices
Mix in the egg completely, then add vanilla and your trio of spices—ginger, cinnamon, and cloves. You’ll notice the dough starts to smell heavenly, which always gets me excited. Mixing spices evenly is key here to avoid any pockets of overpowering flavor.
Step 3: Folding in Flour and Baking Powder
Switch to a spatula to gently incorporate the flour and baking powder. When it gets tough to stir, finish kneading by hand—just enough to bring the dough together. Cover it and refrigerate for at least 30 minutes; this resting helps prevent cracks while rolling out.
Step 4: Rolling and Cutting Your Cookies
Lightly flour your surface and roll the dough to about 2-3mm thick. I use a set of tree cookie cutters in descending sizes (from about 13cm down to 4cm) to build layers for the tree. If your dough is cold and cracks, let it sit a few minutes at room temp before cutting. Transfer cut shapes carefully with a thin metal spatula to avoid breakage.
Step 5: Baking to Golden Perfection
Bake on a non-stick or lined sheet at 180°C / 350°F for 8-12 minutes. Watch them closely—just a light golden edge means they’re perfect and ready to cool. Don’t try to decorate while warm, or the icing may melt.
Step 6: Preparing Your Royal Icing
I prefer the royal icing made with egg whites for its glossy finish, but meringue powder is a great alternative. Whisk the powdered sugar into the egg whites gradually, then adjust texture with tiny drops of water. It should hold lines but still be easy to pipe. Tip: keep a damp paper towel on the icing while you decorate to prevent it crusting.
Step 7: Decking Out and Assembling Your Tree
Load your icing into a piping bag with a small nozzle. I take my time piping neat outlines and dots around the cookie edges—letting the outlines dry first prevents bleeding. Once decorated, use tiny dabs of icing to glue layers of the cookie tree together. Let it dry completely before moving; this makes the structure surprisingly sturdy.
Top Tip
After making this Festive Cookie Christmas Tree Recipe multiple times, I’ve learned a few tricks that really help your cookies look and taste their best, so you avoid common pitfalls.
- Chill Your Dough: Don't rush this step; it keeps the dough from sticking and cracking while rolling.
- Slow Piping: Apply icing slowly with steady pressure for tidy lines — it looks nicer and dries cleaner.
- Don’t Skip the Cooling: Always cool your cookies completely before decorating to prevent melty icing.
- Layer Drying Time: Let each decorated cookie dry for 5-10 minutes before adding dots or assembling to keep designs crisp.
How to Serve Festive Cookie Christmas Tree Recipe
Garnishes
I love finishing my cookie tree with a sprinkle of icing sugar for a gentle snow effect—it instantly lifts the look with minimal effort. Edible glitter or tiny silver dragées also add that festive sparkle without overpowering the design.
Side Dishes
Pair this cookie Christmas tree with a warm cup of mulled wine or hot cocoa. I find a bowl of spiced nuts or some homemade peppermint bark nearby rounds out the holiday spread perfectly, making for a cozy dessert station everyone will adore.
Creative Ways to Present
Try placing your assembled tree on a festive cake stand or inside a clear glass cloche for a beautiful centerpiece. For holiday parties, surround your tree with mini fairy lights or fresh pine sprigs to boost the festive vibe. Kids especially love helping to hang little edible ornaments on branches using royal icing glue.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layering sheets of parchment paper between them to avoid sticking. This keeps them crisp for up to a week, making them perfect for nibbling long after the party’s over.
Freezing
If you want to prep early (and I recommend you do!), freeze the cooled cookies undecorated in a single layer on a baking tray, then transfer to a freezer bag. When you’re ready to decorate, thaw them for about 20 minutes at room temperature before piping your royal icing.
Reheating
For the best taste, I don’t recommend reheating decorated cookies as icing can soften. But if you want to freshen up plain baked cookies, pop them in a 150°C / 300°F oven for 3-4 minutes to revive crispness—just let them cool before decorating or eating.
Frequently Asked Questions:
Yes! You can use meringue powder as a safe alternative to raw egg whites. It’s shelf-stable and works wonderfully to create the stiff royal icing needed for decorating. Just follow the recipe measurements carefully for best results.
Aim for about 2-3mm thickness when rolling out the dough. This thickness helps the cookies bake evenly and remain sturdy enough to stack without breaking easily, yet they're still tender to bite.
Absolutely! You can make the dough a day ahead, wrap it tightly in plastic wrap, and keep it in the refrigerator. Just let it sit at room temperature for a few minutes before rolling to prevent cracking.
Use your royal icing as glue—pipe a small dollop on the center of each cookie, then stack from largest to smallest. Allow the assembled tree to dry for at least 30 minutes before moving it to ensure it’s stable and won’t fall apart.
Final Thoughts
This Festive Cookie Christmas Tree Recipe has truly become a highlight of my holiday baking, not just for its delightful flavor and charming look but because it invites me to slow down, share stories, and create memories with family and friends. I hope you give it a try—you’re going to love watching this simple cookie become a centerpiece full of joy. Happy baking!
Print
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: American
- Diet: Vegetarian
Description
Delight in the festive spirit with this beautifully crafted Cookie Christmas Tree recipe. Soft spiced cookies are baked to golden perfection and decorated with royal icing to create a stunning edible centerpiece perfect for holiday celebrations.
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 30g 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 butter, sugar, and salt together until creamy. Add the egg and mix until fully incorporated. Stir in vanilla extract and spices, then fold in flour and baking powder with a spatula. Knead lightly by hand until dough forms. Cover and refrigerate for 30 minutes.
- Roll and cut cookies: Allow dough to come to room temperature if needed to prevent cracking. Roll out dough on a floured surface to 2-3 mm thickness. Use cookie cutters of various sizes (13, 11, 9, 7, 5, 4 cm) to cut 3 cookies per size, plus extra small ones for the tip and eating.
- Bake the cookies: Transfer cookies onto a non-stick baking tray or one lined with baking paper. Bake in a preheated oven at 180°C (350°F) for 12 minutes or until slightly golden. Cool completely before decorating.
- Make royal icing option 1: In a bowl, combine egg whites with icing sugar sifted through a sieve. Beat until smooth and adjust consistency with water or lemon juice so it doesn’t spread too much but is easy to pipe.
- Make royal icing option 2: Mix icing sugar with meringue powder and gradually add water until a thick paste forms. Adjust consistency as needed to achieve a pipeable texture that holds shape without spreading excessively.
- Decorate the cookies: Cover icing with damp kitchen paper if not using immediately. Place royal icing into a piping bag with a small nozzle. Outline cookies leaving a 3 mm edge, then add decorative dots once the outline is set (about 5 minutes). Use a toothpick to refine lines and smooth textures.
- Assemble the tree: Allow decorated cookies to dry for 10 minutes. Stack cookies from largest to smallest, using small dollops of royal icing as glue. Let assembled tree dry for 30 minutes before moving or handling.
- Add final touches: For a snowy effect, dust the tree lightly with icing sugar before serving.
Notes
- Ensure dough is not too cold when rolling to prevent cracking.
- Use pasteurized egg whites for safer consumption in royal icing.
- If icing becomes too stiff, thin with a few drops of water or lemon juice; if too runny, add more icing sugar.
- Use a fine piping nozzle for detailed decoration.
- Let individual decorations dry completely before assembling to maintain structure.
- Store assembled cookie tree in a cool, dry place to preserve texture.
Nutrition
- Serving Size: 1 cookie christmas tree
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
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