These tasty Christmas Tree Cookies are so easy to bake, you’ll be whipping up a batch as gifts for all your friends and neighbours this festive season. The kids will love helping with the rolling, cutting and decorating. Get as creative as you like with the toppings, or decorate with a simple garland like I have here.
I’ve used a basic butter biscuit recipe, which tastes a little like shortbread, but is baked for a shorter time, so it is crispy on the out side but still soft in the middle.
Depending on the size of your cutter you will get 18-20 cookies (about 2 baking sheets).
Read on for some handy tips for rolling out the dough with an even thickness all over.
- 125g (4oz) butter cubed and softened
- ½ cup (125g/4oz) caster sugar
- 1 egg
- ½ teaspoon vanilla essence
- 1 cup (125g/4oz) plain flour
- 1 cup (125g/4oz) SR flour
- green food colouring gel
- Icing sugar mixture
- warm water
- coconut essence (optional)
- white sprinkles
- Pre-heat oven to 160 C (315 F). Line two baking trays with baking paper.
- Beat together softened butter and sugar until creamy
- Add egg and vanilla, and a few drops of green gel colouring, beat well.
- Fold in sifted flours to form a soft dough.
- Flatten out on a lightly floured surface or on baking paper and roll to 5mm thickness.
- Cut out Christmas tree cookies with a tree shaped cookie cutter.
- Bake for 8-10min until outside is just firm and dry but still slightly soft in center. Avoid over browning as cookies will end up too dry.
- Turn baking trays if some edges are going brown quickly.
- Allow to cool thoroughly on a rack before decorating.
- Make up icing mixture as per pack instructions. About ½ cup with a 1-2 tablespoons of warm water.
- Mix well to a thin toothpaste consistency.
- Use a piping bag to add garland and top with sprinkles. Leave to set.
Emma was struggling to roll out the dough to a consistent thickness so I showed her a little trick which you may find handy.
Just use 2 chopsticks, one on each side of the dough as thickness guides. Most standard chopsticks are the perfect thickness for cookie dough, about 5mm, your rolling pin can roll right over without the worry that the edges will be too thin.
I chilled the cut dough shapes before baking for about 4 minutes, which assisted them to retain their shape and not spread too much.
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