Christmas Tree Cookies

‘Tis the season for Christmas Tree Cookies! This recipe is made with simple ingredients and makes for the perfect cut out Christmas cookie!

Peppermint buttercream recipe on christmas tree cookies on black background

 

Who’s ready for a cookie swap?!

These Christmas tree cookies are so fun to make. They come together easily and if you take my direction, you don’t have to worry about them losing their shape while baking!

The cookie alone is a great staple recipe to have in your holiday baking arsenal, but I love using this Peppermint Buttercream to frost them! The buttercream makes for a softer, more rustic look than a royal icing. Trust me, go with the Peppermint Buttercream and you will win the swap with the most delicious minty frosted sugar cookies!

Let’s make some!

 

Peppermint buttercream recipe on christmas tree cookies on black background

 

First, let’s talk…

Tips to Making Perfect Christmas Tree Cookies

  1. Spoon and level your flour. Measuring your flour correctly is the most important part when making cookies! Too much flour and you’ll end up with hockey pucks, which we definitely do not want. The most accurate way to measure your flour when baking is by spooning and leveling. If you aren’t familiar with this, all you do is take a spoon and scoop the flour into your measuring cup. You want the flour to be fluffy and not packed down so simply scoop it into your measuring up and do not pack it down! When your measuring cup is full, simply run the back of a knife over top of the measuring cup to knock off any excess flour. 
  2. Don’t skip chilling your dough – Allowing your cookie dough to chill for the allotted amount of time solidifies the butter in the dough. This keeps the cookies from spreading too much while they are baking, giving you the perfect cutout Christmas trees!
  3. Roll between wax paper – I learned this trick not too long ago and it is heaven! Place your chilled dough between two sheets of wax paper. One under the dough and one on top, so your rolling pin never actually touches the dough. This helps you avoid using more flour and makes the rolling process a breeze!
  4. Make it your own. If you don’t care for peppermint simply omit the peppermint extract and crushed candy canes. They are delicious as plain frosted sugar cookies as well!

 

 
Peppermint buttercream recipe on christmas tree cookies on black background
 
 

What You Need to Make These Christmas Tree Cookies

To make these easy Christmas cookies, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions! 

  • Butter – You’ll want unsalted butter for this recipe. 
  • Sugar – Just 1/2 cup for the cookie dough.
  • Peppermint & vanilla extract – You definitely want to use both of these.
  • Egg – One will do the trick.
  • Flour – All purpose flour is what this recipe calls for.
  • Baking soda – This helps our cookies rise a bit when baking.
  • Salt – Salt helps bring out and enhance other flavors!
  • Peppermint Buttercream – One batch of this easy recipe will do!

 

Peppermint buttercream recipe on christmas tree cookies on black background
 
 

How to Make Christmas Tree Cookies

To make these cookies, simply:

  1. Make cookie dough: In a stand mixer fitted with the paddle attachment, cream softened butter and sugar on medium speed until smooth and creamy. Add the egg, vanilla extract, and peppermint extract. Beat until combined. Scraping the bowl as necessary. In a large bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet mix one cup at a time, beating at a low speed until just incorporated. Once incorporated, turn mixer to medium speed and beat another 2 minutes so dough becomes very smooth. Divide the dough into two even discs, wrap tightly in plastic wrap, and chill for at least 3 hours or overnight in the fridge. 
  2. Bake: Preheat oven to 350 degrees F. One disc at a time, roll your dough between two sheets of wax paper until 1/4 inch thick. Cut out with a Christmas tree cutter and place on a parchment lined baking sheet about 1 inch apart. Place baking sheet in the freezer for 10 minutes before baking so cookies hold their shape. Bake at 350 degrees F for 12 minutes or until a light golden brown. Let cool completely before frosting. 
  3. Frost & sprinkle: Once cookies are cool, add the Peppermint Buttercream from the top of the tree down, working in downward motions. Top with crushed candy cane and enjoy! 
     

To store: Once fully set, store in an air tight container at room temperature for up to 10 days. 

 

Peppermint buttercream recipe on christmas tree cookies on black background

 

More Holiday Baking You’ll Love!

 

 

Peppermint buttercream recipe on christmas tree cookies on black background

Christmas Tree Cookies

Yield: 20 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Additional Time: 3 minutes
Total Time: 25 minutes

'Tis the season for Christmas Tree Cookies! This recipe is made with simple ingredients and makes for the perfect cut out Christmas cookie!

Ingredients

  • 12 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups all purpose flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt

Instructions

  1. Make cookie dough: In a stand mixer fitted with the paddle attachment, cream softened butter and sugar on medium speed until smooth and creamy. Add the egg, vanilla extract, and peppermint extract. Beat until combined. Scraping the bowl as necessary. In a large bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet mix one cup at a time, beating at a low speed until just incorporated. Once incorporated, turn mixer to medium speed and beat another 2 minutes so dough becomes very smooth. Divide the dough into two even discs, wrap tightly in plastic wrap, and chill for at least 3 hours or overnight in the fridge. 
  2. Bake: Preheat oven to 350 degrees F. One disc at a time, roll your dough between two sheets of wax paper until 1/4 inch thick. Cut out with a Christmas tree cutter and place on a parchment lined baking sheet about 1 inch apart. Place baking sheet in the freezer for 10 minutes before baking so cookies hold their shape. Bake at 350 degrees F for 12 minutes or until a light golden brown. Let cool completely before frosting. 
  3. Frost & sprinkle: Once cookies are cool, add the Peppermint Buttercream from the top of the tree down, working in downward motions. Top with crushed candy cane and enjoy! 

Notes

To store: Once fully set, store in an air tight container at room temperature for up to 10 days. 

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Did you make this recipe?

I can’t wait to hear what you think of this Christmas Tree Cookies recipe! When you make them, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!

 

 

Welcome!

I'm Lauren, creator here at by Lauren Cermak! My husband Michael and I live in Tennessee. I'm into classic style, British baking shows, and pretty finds. My motto is dress like Kate, work like Reese, and entertain like Martha!

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