Christmas Tree Cookies
These Christmas tree cookies are chocolate cookies rolled in cane sugar. They are decorated with a Christmas tree on top. They are perfect for any holiday party or cookie exchange.
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These tasty Christmas tree cookies are so much fun to make and taste better than Christmas tree sugar cookies. Toss out that Christmas tree cookie cutter and try these delicious chocolate cookies this holiday season! These cookies are the easiest way to give your family something festive and delicious.
These cookies are made using Regenerative Organic Certified® Cane Sugar from Wholesome. Wholesome has ingredients that matter. Their Regenerative Organic Certified® Cane Sugar can replace granulated sugar in any recipe. The best advantages of using this cane sugar are that it is sourced from farms using practices to help build soil health, sequester carbon, and ensure fair treatment of farm workers! Check it out on their site for a sugar you can feel good about using!
For more chocolate recipes, try Chocolate Cheesecake Bars, Chocolate Glazed Donuts, and Chocolate Cinnamon Rolls.
Why This Christmas Cookies Recipe Works
- Fun Christmas tree cookie- This is a flavorful cookie that tastes amazing. These chocolate cookies will be your new favorite type of cookie for the holidays!
- Easy cookie- The simple design makes these a simple Christmas dessert even for bakers that aren’t practiced food stylists!
- Bright and festive- With a bright color scheme these cookies stand out and have a bright festive look that is great for any Christmas party!
Ingredient Notes for Christmas Trees Cookies
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt this before you need it so it has time to cool down.
- Cane Sugar- This recipe was made using Regenerative Organic Certified® Cane Sugar from Wholesome.
- Brown sugar- I used Wholesome Organic Fair Trade Light Brown Sugar, but dark is fine.
- Confectioners sugar- I used Wholesome Organic Fair Trade Powdered Confectioners Sugar. Make sure to sift it before use.
- Egg- Pull this out 2 hours before baking to get to room temperature.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven’t tested this gluten free. Let me know if you do.
Step By Step Instructions – Chocolate Cookies
Here is how to make and bake these chocolate cookies for the Christmas tree cookies.
STEP 1: Dry ingredients. Sift the all purpose flour and baking soda into a medium bowl. Add the baking soda, cornstarch, and salt.
STEP 2: Beat butter and sugars. Use an electric mixer to beat the melted butter, cane sugar, and brown sugar on high speed for 2 minutes.
STEP 3: Combine. Add the vanilla and egg yolk to the butter mixture. Add the dry ingredients and mix them in on low speed until just combined.
STEP 4: Prep. Preheat the oven to 350°F. Meanwhile, line 2 cookie sheets with parchment paper. Let the dough rest for 10 minutes while the oven heats.
STEP 5: Scoop. Use a small cookie scoop (1TBSP or 1 oz) to scoop the dough. Roll each dough ball in the cane sugar in a small bowl. Place 12 of the cookie dough balls per cookie sheet.
STEP 6: Bake. Bake 1 baking sheet at a time for 8-10 minutes. The cookies are done when the edges are set.
STEP 7: Cool. Let the cookies cool in the hot pan for 5 minutes before transferring them to a cooling rack to cool completely.
Make sure the cookies are completely cooled before decorating. Also, any cookies that puff up too much can be flattened with your hand to create a better decorating surface.
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Step By Step Instructions – Vanilla Icing
Here is how to make the vanilla icing to decorate the Christmas tree cookies.
STEP 1: Mix icing. Sift the confectioners sugar into a medium bowl. Add the vanilla and 1 TBSP of milk. Mix it together with a whisk. This should be a thick icing to create better lines on the cookies.
STEP 2: Dye the icing. Separate the icing into 3 bowls. Mix food coloring to make 1 bowl each of green, brown, and yellow.
STEP 2: Load piping bags. Pour the icing into separate icing bags. Cut the tips so that the yellow and brown icing only allows a small amount of icing through. Cut the green piping bag with a slightly larger hole.
STEP 3: Pipe icing. Use the green frosting to pipe the trees. I used a back and forth motion to fill out the tree shape. Use the brown frosting to draw a trunk and the yellow frosting to draw the star on top of the tree.
Optional: Add white nonpareil sprinkles to decorate the tree with Christmas lights..
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the ungreased cookie sheets. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have a chewy center.
FAQ
Yes, these cookies can be made larger bakery style cookies. They will take a longer bake time, though.
Yes they can! Store the cookie dough balls after rolling in cane sugar in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Recipe Variations
- Snowman cookies- Making the icing white, black, and orange allows you to draw a snowman cookie instead.
- No sugar coating- I highly recommend the sugar coating for the cookies, but you can leave it off if you prefer.
Special Tools
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Piping bags: I like these 18- inch piping bags since they hold more.
- Small cookie scoop: I love this Wilton cookie scoop.
Storing and Freezing
Store the Christmas tree cookies at room temperature in an air-tight container such as a zip lock bag up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Try these holiday recipes too!
- Pecan Pie Cheesecake
- Apple Pie Cheesecake
- Cherry Pie Bars
- Apple Cider Cinnamon Rolls
- Caramel Apple Cheesecake Bars
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Christmas Tree Cookies
Ingredients
Chocolate Cookies
- 1 1/4 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1 TBSP Cornstarch
- 1/2 cup Unsalted butter, melted and cooled
- 3/4 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 2 TBSP Wholesome Organic Fair Trade Light Brown Sugar
- 1 tsp Pure vanilla extract
- 1 Egg yolk, room temperature
- 1/2 cup Regenerative Organic Certified® Cane Sugar from Wholesome
Vanilla Icing
- 1 cup Wholesome Organic Fair Trade Powdered Confectioners Sugar, sifted
- 1 tsp Pure vanilla extract
- 1-2 TBSP Milk
- Green, brown, and yellow food dye
Instructions
Chocolate Cookies
- In a medium bowl, sift the flour and cocoa powder together. Add in the baking soda, cornstarch, and salt.1 1/4 cups All-purpose flour, 1/4 cup Unsweetened cocoa powder, 1/2 tsp Salt, 1/2 tsp Baking soda, 1 TBSP Cornstarch
- Using a mixer, beat the melted butter, sugar, and brown sugar on high speed for 2 minutes.1/2 cup Unsalted butter, 3/4 cup Regenerative Organic Certified® Cane Sugar from Wholesome, 2 TBSP Wholesome Organic Fair Trade Light Brown Sugar
- Add in the vanilla and egg yolk. Mix on medium speed until combined. Add in the dry ingredients and mix on low speed until just combined.1 tsp Pure vanilla extract, 1 Egg yolk
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes before scooping.
- Use a small cookie scoop to scoop the dough. Roll each cookie dough ball in the sugar. Place 12 cookie dough balls per cookie sheet.1/2 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- Bake one sheet at a time. Bake for 8-10 minutes. Bake until the edges of cookies are set.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack. Cool completely before decorating. If any of the cookies puff up too much, use your hand to flatten the cookie while warm. This will help while decorating.
Vanilla Icing
- In a medium bowl, sift the powdered sugar. Add in the vanilla and 1 Tablespoon of milk. Use a whisk to mix. You want a thick icing, so you get clear lines on the cookie.1 cup Wholesome Organic Fair Trade Powdered Confectioners Sugar, 1 tsp Pure vanilla extract, 1-2 TBSP Milk
- Divide the icing into three bowls. Color each bowl, green, brown, and yellow. Pour the icing into three piping bag. Cut the end of the yellow and brown piping bag, so just a little bit icing comes through. The green piping bag should be slightly bigger.Green, brown, and yellow food dye
- Use the green icing to pipe the tree. I use back and forth motion. Use the brown icing for the trunk and yellow icing to make the star. Optional: Top with white nonpareil sprinkles.