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Christmas Tree Cookie Stacks

Irresistible Christmas Tree Cookie Stacks for Festive Fun

These Christmas Tree Cookie Stacks are a delightful twist on holiday treats, combining festive visuals with melt-in-your-mouth flavor for unforgettable gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Essential for structure; measure accurately for the best results.
  • 1 teaspoon Baking Powder Adds a slight lift for a pleasant texture.
  • 0.5 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 0.75 cups Unsalted Butter (Softened) Creams with sugar to create a tender crumb; make sure it's softened.
  • 1 cup Granulated Sugar Primary sweetness that helps achieve a delicate crisp edge.
  • 1 large Egg Binds the dough, contributing to its richness.
  • 1 teaspoon Vanilla Extract Provides a warm flavor; opt for high-quality vanilla.
For the Glaze
  • 1 cup Powdered Sugar Creates a smooth icing for the cookies.
  • 2 tablespoons Milk/Water Adjusts the glaze consistency to your preference.
  • a few drops Green Gel Food Coloring Offers vibrant color without watering down the glaze.
For the Decoration
  • 1 cup Fine Green Sanding Sugar Gives a dazzling finish that stays put on your cookies.
  • as needed Mini Gingerbread Cookies Cute accents to add character to your festive stacks.
  • as desired Sprinkles (Red and Gold) Fun toppings for an extra festive flair.
  • as needed White Icing Pen/Royal Icing Ideal for detailed decoration on the mini gingerbread cookies.

Equipment

  • Mixing bowls
  • Electric mixer
  • Rolling Pin
  • Christmas Tree Cookie Cutter
  • parchment paper
  • Wire Cooling Racks
  • pastry brush
  • Shallow Dish/Plate

Method
 

Step-by-Step Instructions for Christmas Tree Cookie Stacks
  1. Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt in a medium bowl. Set aside.
  2. Cream together ¾ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add in 1 large egg and 1 teaspoon of vanilla extract. Beat on low speed until just combined.
  4. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms, about 30 seconds.
  5. Divide the dough into two portions, flatten, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  7. Roll the dough on a floured surface to about ¼ inch thick and cut out shapes with a cookie cutter.
  8. Bake the cookies for 8-10 minutes or until the edges are lightly golden.
  9. Cool the cookies on baking sheets for 5 minutes before transferring to wire cooling racks.
  10. Whisk together 1 cup of powdered sugar and enough milk or water for a smooth glaze, adding green food coloring.
  11. Use a pastry brush to coat each cooled cookie with the glaze, then press into green sanding sugar.
  12. Assemble the stacks by layering a cookie atop a fluted base or mini gingerbread cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 50mgSugar: 10g

Notes

Chill the dough for at least 30 minutes to maintain cookie shape while baking. Glaze consistency should coat the back of a spoon perfectly.

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