Print
Short stacks of holiday deliciousness!

Christmas Tree Cookies

Matching up the perfect sugar cookie recipe with the perfect buttercream recipe gets you an AMAZING Christmas Tree Cookie’s recipe!
Course Dessert
Cuisine American
Keyword christmas tree cookies, sugar cookies
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 12
Calories 446 kcal
Author Amanda Rettke

Ingredients

Cookies

  • 1 cup (226g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp. McCormick® Pure Vanilla Extract
  • 1/2 tsp. almond extract
  • 2 tsp. baking powder
  • 3 cups (360g) all-purpose flour

Buttercream

  • 1/2 cup (1 stick or 113g) unsalted butter, room temperature
  • 1 tsp. McCormick® Vanilla Extract
  • 1/2 tsp. McCormick® Pure Almond Extract
  • 4 cups (440g) confectioners sugar, sifted
  • 1 -2 tablespoons whole milk, you can use more if needed
  • green food color
  • pinch salt

Instructions

Cookies

  1. Preheat oven to 350° F.
  2. Add butter to the bowl of your stand mixer and cream on medium-high for 1-2 minutes, or until butter is smooth and lighter in color.
  3. With the mixer on low, slowly add the sugar and then the egg.
  4. Scrape the bowl with the mixer off.
  5. Turn mixer back on low and add in extracts.
  6. Allow all ingredients to combine fully.
  7. Add the baking powder and then the flour, 1/2 cup at a time, until fully incorporated.
  8. Remove bowl from mixer and drop dough onto a floured countertop. Roll out into a flat disc, about 1/2 inch thick.
  9. Cut cookies into 2-inch, 1 1/2-inch, and 1-inch cookies and bake at 350 for 6-9 minutes.
  10. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Buttercream

  1. Beat butter in the bowl of stand mixer with paddle attachment on medium-high speed until light and fluffy. (about 3 minutes)
  2. With the mixer off or on low, add vanilla and almond extract.
  3. With the mixer on low, slowly add in confectioners sugar, milk, green food color, and salt; frequently scrape sides and bottom of the bowl.
  4. Once incorporated, whip frosting for at least 3 minutes on medium-high to high.
  5. If frosting is too thick to spread, gradually beat in additional milk.
  6. Store in refrigerator up to 2 weeks. Rewhip before using.

Recipe Video

[brid autoplay="true" video="385474" player="16518" title="Sugar Cookie Recipe"]