Christmas Tree Sugar Cookies
These buttery Christmas tree cookies are chocolate-studded and so fun to make. Perfect for holiday baking, gifting in a Christmas cookie box, or serving as a festive treat that brings Christmas cheer to every holiday dessert table.
Servings: 20 cookies
Equipment
- Christmas Tree Cookie Cutter 3-4" in length
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon cooking salt
- 2 cups all purpose flour
- ½ cup dark chocolate chopped
- ½ cup walnuts chopped
- powdered sugar for dusting
Instructions
- Cream the butter and sugar: In a large bowl, use a stand or hand mixer to beat the softened butter with the granulated sugar until creamy and smooth, about 3 minutes.
- Add the wet ingredients: Add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides of the bowl and mix again until combined.
- Add the dry ingredients: Add the flour and salt to the bowl. Mix on low until the dry ingredients are just combined. Don't overmix. Add the chopped chocolate and walnuts (if using) and stir to combine.
- Chill the dough: Shape the dough into a large flat rectangle, wrap in plastic wrap, and refrigerate for at least 3 hours.
- Cut out cookies: Preheat the oven to 350℉ (180℃). Remove the dough from the fridge and roll it out on a lightly floured surface to about 1/4-inch thick (5mm). Add a little extra flour if the dough is very sticky. Use a Christmas tree shaped cookie cutter (3-4-inch tall) to cut out the cookies. Re-roll the dough scraps and cut more cookies.
- Prepare for baking: Place the cut out cookies on a baking sheet lined with parchment paper, leaving 2-3 inches between each cookie. Use a straw or similar tool to make a small hole in the top of each cookie (to thread the twine through later). Place the cookies on the baking sheet in the fridge or freezer for 5 minutes to firm up before baking. This helps them retain their cut out shape.
- Bake the cookies: Bake in the preheated oven for about 12 minutes, or until the edges are lightly golden.
- Adjust the hole: Remove from the oven, and while the cookies are still warm, gently reshape the hole with the straw or similar tool (if needed), as they will harden as they cool. Leave to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Add the final touches: Thread red and white gift twine through the hole and tie a knot. If serving right away as a holiday treat, dust with powdered sugar.
Notes
Room temperature butter: Ensure the butter is softened (at room temperature) for easy creaming with the sugar.
Chilling is essential: The dough should be well-chilled to make it easier to work with and help the cookies keep their shape.
Storage: Store cookies in an airtight container to keep them fresh and crisp.
Freeze cut out cookies: To make ahead, the baked cookies can be frozen. Once cooled, place in the freezer on a baking sheet. Once firm, store in an airtight container for up to 3 months. Thaw in the fridge overnight and serve.
Nutrition
Serving: 1cookie | Calories: 155kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 34mg | Potassium: 63mg | Fiber: 1g | Sugar: 6g | Vitamin A: 158IU | Vitamin C: 0.04mg | Calcium: 11mg | Iron: 1mg