I love my special treat: Christmas Tree Cookies that capture the essence of festive cheer. The blend of unsalted butter, granulated sugar, vanilla extract and almond extract is irresistible. The base of sugar cookie dough layered with luscious simple icing in vibrant green makes holiday baking a delight. Totally satisfying.

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This year I decided to try something totally different with my Christmas Tree Cookie Stacks recipe. I’ve always been intrigued by unique holiday snacks and these cookie trees really took my creativity to another level.

I start with a sugar cookie base using 2 3/4 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt, then add in 1 cup unsalted butter, 1 cup granulated sugar, and a large egg. I mix in 1 1/2 tsp vanilla extract along with 1/4 cup of milk, tweaking the extras as needed for the right dough consistency.

For a surprising twist the recipe even calls for 1 tsp almond extract. The simple icing is made with 1 cup powdered sugar, 2 tbsp milk and 1/2 tsp vanilla extract, magically turning green with food coloring and finished with red and white sprinkles.

It’s a fun holiday adventure that lets you experiment with different cookies and designs.

Why I Like this Recipe

I love this recipe because it gives me the chance to be creative and try out different cookie shapes for my Christmas tree cookie stack. The steps are simple enough that I can follow them without feeling overwhelmed and it even lets me experiment with different types of cookies if I’m feeling adventurous. I also really like how the icing comes together so easily and I get to play with colors and sprinkles to make it extra festive. Lastly, mixing all the ingredients together feels kinda satisfying and makes me excited to share a batch with my friends and family.

Ingredients

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All-purpose flour: Provides carbs and structure, kinda plain but essential for a cookie base.
Unsalted butter: Adds rich flavor and moisture, making cookies soft and super tasty.
Granulated sugar: Sweetens the dough and gives quick energy through simple carbohydrates.
Egg: Binds the ingredients together, making the cookie texture light and airy.
Milk: Moistens and blends the dough, helping it smooth out for easier work.
Powdered sugar: Creates a festive icing that’s sugary, decorative, and perfect for sprinkles.
Vanilla and almond extracts: Enhance aroma and flavor, adding a warm, sweet twist.
Baking powder: Lightens the dough for a fluffy texture by releasing tiny air bubbles.

Ingredient Quantities

2 3/4 cups all-purpose flour (for making the sugar cookie base)

1 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, softened (this helps the dough get light)

1 cup granulated sugar

1 large egg, at room temp

1 1/2 tsp vanilla extract

1/4 cup milk (add extra if needed to reach the right dough consistency)

1 tsp almond extract (optional but adds a nice twist)

1 cup powdered sugar (for the simple icing)

2 tbsp milk (for thinning the icing)

1/2 tsp vanilla extract (for the icing)

Green food coloring (to get that tree look, add a few drops at a time)

Assorted red and white sprinkles (decorate as you like for extra festiveness)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream the 1 cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy. Beat in 1 large egg, 1 1/2 teaspoons vanilla extract and if using, the 1 teaspoon almond extract.

3. In another bowl, sift together 2 3/4 cups all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt.

4. Gradually mix the dry ingredients into your butter mixture and add 1/4 cup milk. If the dough seems too thick, add a bit more milk until it comes together nicely.

5. Divide the dough into portions if you want to try different cookie types and roll out to about 1/4 inch thickness on a lightly floured surface.

6. Cut out your cookies in fun shapes to build your tree stack. You might make a large triangle for the tree and smaller shapes for the decorations.

7. Place your cookies on the prepared sheet and bake for about 8 to 10 minutes until the edges just start to get a light golden color.

8. Let the cookies cool completely on a rack before assembling your stack.

9. For the icing, whisk together 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract. Add a few drops of green food coloring until you reach your desired shade.

10. Spread or drizzle the green icing on the cookies and top with red and white sprinkles. Once the icing sets a little, start stacking your cookies creatively to form a charming Christmas tree cookie stack. Enjoy and share the festive fun!

Equipment Needed

1. Oven for preheating
2. Baking sheet lined with parchment paper
3. Large bowl for creaming the butter and sugar
4. Second bowl for sifting dry ingredients
5. Electric or hand mixer
6. Measuring cups and spoons
7. Whisk for making the icing
8. Rubber spatula for mixing dough
9. Rolling pin for flattening the dough
10. Cookie cutters for shaping the cookies
11. Cooling rack for cooling the cookies after baking

FAQ

Q: Can I make the sugar cookie dough ahead of time?

A: Yeah, you can make the dough up to a day before and refrigerate it. Just let it sit out a bit to soften before rolling it out.

Q: How do I get the perfect green color for the tree icing?

A: Start with a few drops of green food coloring and add more slowly until you get the shade you want. Mixing it in well is key so it all comes out even.

Q: What should I do if my dough feels too dry?

A: If the dough seems too dry, just add a little more milk, one teaspoon at a time, until you reach a sticky but workable consistency.

Q: Can I use different sprinkles to decorate the stacks?

A: Absolutely! You can mix and match different sprinkles to add extra festiveness. It’s all about having fun and making it look joyful.

Q: Is almond extract necessary in the recipe?

A: No, it’s totally optional. It gives an extra hint of flavor but if you're not a fan or have an allergy you can simply skip it.

Christmas Tree Cookie Stacks Recipe Substitutions and Variations

If you dont have all-purpose flour, you can substitute with a gluten-free flour blend, but you might need a bit more liquid.
You can use salted butter instead of unsalted, but lower the added salt by about half so it doesnt get too salty.
If you dont have granulated sugar, try using coconut sugar. Just remember that it might give a slightly different flavor.
You can swap out regular milk with almond or soy milk if you need a non-dairy option; just use the same amount.

Pro Tips

1) Make sure your butter is really softened before mixing so you don’t end up with lumpy dough. It helps the cookie come together better and be super easy to roll out later.
2) If your icing is too thick to drizzle, slowly stir in a little extra milk until it flows nicely. Start with just a tiny bit at a time so you dont accidentally make it runny.
3) Keep a really close eye on the cookies while they bake cause they can go from perfect to overdone in just a minute or two. Once you see a little gold on the edges, it’s time to take them out.
4) Let the cookies cool completely before stacking them together. It might tempt you to assemble them right away, but they dont hold their shape if they’re still warm.