Best 10 String Light Christmas Tree Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the spirit of the holiday season, indulge in the delightful confection known as string light Christmas tree cookies. These charming treats, with their twinkling lights and festive shapes, are sure to bring joy to your kitchen and holiday gatherings. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the process of creating these visually stunning and delicious cookies that will be the star of your Christmas celebrations. With a few simple ingredients and a dash of creativity, you'll be able to craft edible masterpieces that will impress your friends and family.

Here are our top 10 tried and tested recipes!

STRING-LIGHT CHRISTMAS-TREE COOKIES



String-Light Christmas-Tree Cookies image

'Tis the season to trim the tree--the sugar-cookie tree that is! Strands of melted white chocolate and a smattering of red candies mimic the appearance of Christmas lights, and a cookie star illuminates the top of each tree.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h40m

Yield Makes about 2 dozen

Number Of Ingredients 9

4 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks unsalted butter, room temperature
2 cups sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
White chocolate, melted and cooled slightly, for decorating
Small red and white candies, such as pearls, for decorating

Steps:

  • In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter with sugar until pale and fluffy, about 2 minutes. Beat in eggs and vanilla. Add flour mixture, beating just until combined. Divide dough in half, transfer each to plastic wrap, form into disks, wrap tightly, and refrigerate until firm, at least 2 hours and up to 3 days (or freeze up to 1 month).
  • Preheat oven to 325 degrees, with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature until soft enough to roll, about 10 minutes. On a lightly floured work surface, roll out to a scant 1/4 inch thick. Stamp out tree shapes with an approximately 4-inch-tall cookie cutter, transferring cutouts to parchment-lined baking sheets as you work. Use a star-shaped aspic cutter to stamp out tree toppers from dough scraps. Repeat with remaining disk of dough. Freeze cutouts until firm, about 15 minutes.
  • Bake, rotating rack positions halfway through, until cookies are set and edges turn golden, 15 to 18 minutes. Let cool on sheets 5 minutes, then transfer to wire racks; let cool completely.
  • Transfer melted chocolate to a pastry bag fitted with a small, plain tip, such as Ateco #2 (or use a small freezer bag, and snip the tiniest possible hole in one corner). Starting at top of each tree, drizzle chocolate in a random back-and-forth pattern, then adhere candies intermittently to mimic string lights. Pipe a small dot of chocolate at very top of tree, and adhere a cookie star. Let stand at room temperature until chocolate sets, about 4 hours; or refrigerate just until set, about 15 minutes. (Do not keep cookies in refrigerator.) Store in an airtight container at room temperature, between sheets of parchment, up to 1 week.

CHOCOLATE CHRISTMAS TREE COOKIES



Chocolate Christmas Tree Cookies image

Each of these sugar cookies depicts a miniature holiday scene: a bed of freshly fallen snow with a perfect Christmas tree in the middle. The best part of these impressive treats? They come together quickly and easily with store-bought candy, icing and cookies. All you need to do is let your inner artist shine.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 cookies

Number Of Ingredients 7

12 miniature peanut butter cups, such as Reese's Peanut Butter Cups Miniatures, refrigerated
12 milk chocolate Hershey's Kisses, refrigerated
One 7-ounce pouch green ready-to-use cookie icing, such as Betty Crocker
12 star-shaped sprinkles
Silver pearl sprinkles, for decorating
12 unfrosted round sugar cookies
1 cup vanilla frosting

Steps:

  • Carefully unwrap the peanut butter cups, making sure no chocolate comes off on the wrapper (refrigerating them first will help prevent this). Unwrap the chocolate kisses.
  • Cut out twelve 2-inch parchment squares. Turn a water glass upside down and place one of the parchment squares on the flat bottom. Place a peanut butter cup on the parchment, wide-side down. Pipe a dot of green icing on top of the peanut butter cup and place a chocolate kiss on top. Pipe green icing branches onto the chocolate "tree." Starting at the bottom of the peanut butter cup, pipe a thin, straight line up one of its grooves and up to the tip of the chocolate kiss. Repeat, piping a line up every groove of the peanut butter cup and over the chocolate kiss, connecting the lines at the tip. Press a star sprinkle onto the tip of the assembled tree and decorate with silver pearl sprinkles, pressing them gently to adhere. Carefully slide the parchment with the tree off the glass and let the icing set. Repeat to create 11 additional trees.
  • Using a butter knife or a small offset spatula, spread a layer of vanilla frosting over each sugar cookie in a circle, leaving the edges plain. Carefully place a candy Christmas tree in the center of each cookie.

MINTY CHRISTMAS TREE CUTOUT COOKIES



Minty Christmas Tree Cutout Cookies image

Adding mint to classic holiday cookies makes them extra special. These are tender, but hold their shape when baked, so they're ideal for cutting out the delicate points of a Christmas tree.

Provided by Food Network Kitchen

Categories     dessert

Time 7h

Yield 4 dozen cookies

Number Of Ingredients 15

2 cups plus 2 tablespoons all-purpose flour, plus more for dusting (see Cook's Note)
1/8 teaspoon baking soda
1/8 teaspoon fine salt
1 teaspoon pure mint or peppermint extract
1 teaspoon pure vanilla extract
1 large egg
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup confectioners' sugar
8 ounces (about 1 2/3 cups) confectioners' sugar
1/4 cup meringue powder
2 tablespoons green food coloring
20 drops red food coloring
48 mini nonpareil-covered chocolate candies
White nonpareils, for sprinkling

Steps:

  • For the cookies: Whisk together the flour, baking soda and salt in a medium bowl. Mix the mint and vanilla extracts with the egg in a small bowl with a fork.
  • Beat together the butter, granulated sugar and confectioners' sugar in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using an electric hand mixer, beat about 2 minutes.) Increase the speed to medium and beat, stopping halfway to scrape the bowl, until slightly creamy, about 1 minute (about 3 minutes with a hand mixer).
  • Reduce the speed to low, slowly add the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time in 2 additions, stopping a few times to scrape the bowl and beaters. (If using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning.) Once all the flour is just incorporated, increase the speed to medium (higher with a hand mixer) and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer).
  • Turn the dough out of the bowl and bring it together. Divide the dough into 2 even pieces, each about 11 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours and up to overnight.
  • Remove one of the dough squares from the refrigerator and let soften until just pliable but still cool and firm, about 15 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Dust a piece of parchment with flour. Dust the dough square with flour and roll it out on the parchment to a thickness of about 1/4 inch. Lift the dough occasionally by sliding a metal spatula or bench scraper underneath to make sure it isn't sticking to the parchment. Cut out Christmas trees with a 2-inch cutter as close together as possible and transfer them to the prepared baking sheets, leaving 1 inch between the trees. Gather together the scraps and roll and cut more cookies. Chill the cookies on the baking sheets in the freezer for 10 minutes before baking.
  • Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are light golden brown, 18 to 20 minutes. Cool the cookies about 5 minutes on the baking sheets, then transfer them to a wire rack to cool completely, about 30 minutes.
  • Meanwhile, remove the second dough square from the refrigerator to soften until just pliable but still cool and firm, about 15 minutes. Repeat the rolling, cutting, chilling and baking procedures with the second dough square.
  • For the green royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with an electric mixer on low speed until the frosting thickens. The icing should be pure white and thick but not fluffy and bubbly. (If the frosting is overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the frosting sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth out the icing.) Add the green and red food coloring and beat until evenly distributed and the color is a deep hunter green. Put the icing in a resealable plastic bag and snip the corner to make a tiny opening (or put the icing in a piping bag with a 1/16-inch tip).
  • To decorate: Pipe a dot of icing onto the top point of each tree. Stick a chocolate nonpareil candy on each dot. Pipe the icing onto the cookies in zigzags to make a tree design. Sprinkle white nonpareils around the icing as snow. Let the icing set at room temperature, at least 1 hour.

CHRISTMAS LIGHTS COOKIES



Christmas Lights Cookies image

What better way to brighten chilly winter days than with light-shaped cookies? My classic dough recipe has been a holiday tradition in our family for years. -Carolyn Moseley, Dayton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1-1/2-dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup sugar
1 large egg
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
FROSTING:
5 cups confectioners' sugar
1 tablespoon light corn syrup
3/4 teaspoon vanilla extract
5 to 6 tablespoons water
Red, blue, green, yellow and gray paste food coloring
Assorted colored sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. Christmas light-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Reserve 2/3 cup frosting for bottom of cookies and reflections. Divide remaining frosting between four bowls. Tint one red, one blue, one green and one yellow. Frost tops of cookies. If desired, sprinkle with colored sugar. Tint half of the reserved frosting gray; frost bottom of cookies. With remaining white frosting and a #5 round tip, pipe on reflections. Let stand until completely set., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.

Nutrition Facts : Calories 250 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 86mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 0 fiber), Protein 2g protein.

CHRISTMAS TREE COOKIES



Christmas Tree Cookies image

This is great dessert when you are having company. They are in the shapes of Christmas trees. Use green and red sprinkles and any kind of frosting to decorate.

Provided by Shannon

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 60

Number Of Ingredients 8

1 ½ cups confectioners' sugar
1 cup butter, softened
1 egg
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Steps:

  • Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
  • Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.
  • Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.

Nutrition Facts : Calories 59.4 calories, Carbohydrate 7 g, Cholesterol 11.2 mg, Fat 3.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2 g, Sodium 44.1 mg, Sugar 3 g

CHRISTMAS TREE COOKIES



Christmas Tree Cookies image

Delight family and friends with these holly jolly evergreens. Iced with creamy frosting and dusted with sparkly colored sugars, the 3-D cookie trees are as delicious as they are beautiful!-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 18-36 cookie trees, depending on fullness.

Number Of Ingredients 15

1 cup butter, softened
1-1/4 cups sugar
2 large eggs
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
Green gel or paste food coloring
FROSTING:
4-1/2 cups confectioners' sugar
1/2 cup warm water
3 tablespoons meringue powder
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Green gel or paste food coloring
Assorted decorating sprinkles and white edible glitter

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Combine flour and baking powder; gradually add to creamed mixture and mix well., Divide dough in half. Tint half of the dough green; knead well to distribute color evenly. Leave remaining dough white. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Use tree-shaped cookie cutters with identical shapes, measuring 21/2 in., 3 in., 4 in. and 41/2 in. Cut out an even number of cookies with each size cookie cutter., Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Immediately cut half of each size tree cookies in half from top to bottom. If tree cookie cutters have trunks, trim trunks off trees, creating a flat base. Remove to wire racks to cool., For frosting, in a large bowl, combine the confectioners' sugar, water, meringue powder, vanilla and cream of tartar. Beat on high speed for 8-10 minutes or until stiff peaks form. Divide frosting in half. Tint half of the frosting green; leave remaining frosting white. Cover frosting with damp paper towels or plastic wrap between uses., To glaze trees: In a small bowl, thin 1 cup green frosting with 2-3 Tbsp. water until frosting reaches pourable consistency. Place matching pairs of whole and halved cookies on a wire rack over waxed paper. Pour icing over cookies; spread with a metal spatula to completely cover top and sides of cookies. Let dry completely. Assemble and decorate as desired. , To make a four-sided tree: Cut a small hole in the corner of a pastry or resealable plastic bag; insert round pastry tip #5. Fill with green or white frosting to match the tree you are decorating. Pipe a line of frosting along the cut edge of one of the halved cookies; press frosted edge along center of a matching whole cookie. Let dry until firm.Stand up partially assembled tree. Attach one matching cookie half to the opposite side of the tree by piping frosting along the center of the whole cookie. Let dry completely. Decorate as desired., To make an eight-sided tree: Assemble as described for four-sided tree, using white or green cookies. Using matching colored frosting, attach four more cookie halves; halves should be one half-size smaller than whole center cookie. Let dry completely. Decorate as desired., To make Christmas lights decoration: Using a pastry or resealable plastic bag, round pastry tip #2 and green frosting, pipe cords. Attach sprinkles for lights. Let dry completely. , To make snow-tipped decoration: Using a pastry or resealable plastic bag, large round pastry tip #8 and white frosting, pipe snow on tips of branches. Sprinkle with edible glitter. Let dry completely., To make garland decoration: Using a pastry or resealable plastic bag, medium star pastry tip #21 and either white or green frosting, pipe garlands around trees. Decorate with sprinkles if desired. Let dry completely.

Nutrition Facts : Calories 181 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 85mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 0 fiber), Protein 2g protein.

OMBRE CHRISTMAS TREE COOKIES



Ombre Christmas Tree Cookies image

These glittering treats are easy to make and, best of all, elves of all ages and skill levels can do the decorating. Use a spatula to spread icing easily over the cookies and shake on layers of sugar in various shades of green to create a gradient from dark to light. Gold dragees make for simple tree toppers that bring your decorating skills to a new level.

Provided by Diana Yen

Yield Makes 3-4 dozen cookies

Number Of Ingredients 5

All-purpose flour (for dusting)
1 batch All-in-One Sugar Cookie Dough, chilled
2 cups white royal icing
Sanding sugar in 3 shades of green and gold dragees (for decorating)
3"-5" tree cookie cutters; a small offset spatula

Steps:

  • Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
  • Generously flour a rolling pin and work surface. Working with 1 disc at a time, roll dough to 1/4" thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Place cookies 1/2" apart on prepared baking sheets. Chill 15 minutes.
  • Bake cookies until edges are light golden brown, 10-12 minutes. Transfer to wire racks and let cool.
  • Using small offset spatula, frost trees with icing. While still wet, decorate each cookie in 3 sections to create an ombre effect-start by covering bottom third with darkest green sanding sugar. Sprinkle the medium green shade in the center, then the light green shade over the top third. Tap cookie lightly to remove excess sprinkles. Top tips of trees with gold dragees to look like a tree topper. Let icing dry before storing cookies, about 3 hours.
  • Cookies can be made 10 days ahead; store in an airtight container at room temperature.

TARTAN CHRISTMAS TREE COOKIES



Tartan Christmas Tree Cookies image

Tinted white chocolate icing is used to make the festive plaid pattern that decorates these tasty sugar cookies.

Yield Makes 10

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
9 ounces good-quality white chocolate (such as Lindt or Baker's)
Blue, red and green food coloring
2 small resealable plastic bags

Steps:

  • Preheat oven to 325&;deg;F. Using electric mixer, beat unsalted butter in large bowl until light. Gradually beat in powdered sugar. Beat in vanilla extract. Add flour and salt and mix just until combined. Gather dough into ball; flatten into disk. Wrap disk in plastic and refrigerate until firm, about 3 hours.
  • Roll out dough on floured work surface to 1/8-inch thickness, frequently lifting and turning dough to prevent sticking. Using 5-inch Christmas tree cookie cutter, cut out cookies. Gather dough scraps together. Repeat rolling and cutting dough scraps to make 10 cookies total. Transfer cookies to 2 heavy large baking sheets, spacing apart. Bake until cookies begin to brown around edges, about 15 minutes. Cool on baking sheet 5 minutes. Transfer cookies to racks and cool completely.
  • Melt chocolate in top of double boiler over simmering water, stirring until smooth. Divide melted chocolate among 3 small bowls. Working quickly so that chocolate does not harden, mix 8 drops blue food coloring into 1 bowl. Spread blue chocolate evenly over surface of cookies. Mix 8 drops green food coloring into second bowl of melted chocolate. Mix 8 drops red food coloring into third bowl of melted chocolate. Spoon green chocolate into plastic bag. Cut off 1 bottom tip of bag to allow small ribbon of chocolate to come out. Repeat procedure with pink chocolate and another plastic bag.
  • Using green chocolate, pipe 4 diagonal lines from left to right across cookies, spacing evenly. Using pink chocolate, pipe 4 diagonal lines from left to right across cookies, alongside green lines. Repeat with diagonal lines going from right to left. Let cookies stand until chocolate sets, about 2 hours. (Can be prepared 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.)

CHRISTMAS TREE COOKIES



Christmas Tree Cookies image

A batch of vanilla cookie dough is tinted two different colors to create these Christmas trees.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 2

1 batch Basic Vanilla Cookie Dough
Gel food color

Steps:

  • Preheat oven to 350 degrees. Tint dough with food color as desired. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
  • Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes. Using a tree cutter, cut out trees. Using a #12 Ateco pastry tip, cut out ornaments within trees. Working with dough in a contrasting color, use the same rectangular cutter to cut out puzzle pieces that fit within cutouts. Transfer all shapes and pieces to parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Fit puzzle pieces into cookies. Refrigerate 30 minutes more.
  • Bake until cookies are firm, 12 to 15 minutes. Transfer sheets to wire racks; let cool completely.

RETRO TINSEL CHRISTMAS TREE COOKIES



Retro Tinsel Christmas Tree Cookies image

Give your sugar cookies the retro treatment! This clever decorating technique gives you cookie making bragging rights. Tint Betty Crocker™ Rich & Creamy Vanilla Frosting with your favorite Christmas colors, pipe on a garland, add a shimmer and whatever other decorations you desire. What's your favorite Christmas topper? Try M&M's® candy in place of a star.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 32

Number Of Ingredients 5

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
1 1/4 cups Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
1/8 teaspoon Betty Crocker™ blue gel food color
M&M's® candy-coated milk chocolate candies (assorted colors), if desired

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
  • On floured surface, roll dough 1/4 inch thick. Cut with 3-inch tree-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
  • Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • In large microwavable bowl, stir 1 1/4 cups frosting and the food color until blended. Microwave uncovered 25 to 30 seconds or until warmed and thinner consistency. Dip top side of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting mixture in microwave to maintain dipping consistency, if needed. If desired, place 1 chocolate candy on top of each tree. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 13 g, TransFat 0 g

Tips:

  • For a more festive look, use Christmas-themed cookie cutters, such as stars, trees, and ornaments.
  • If you don't have a cookie press, you can shape the dough by hand. Roll out the dough to 1/4-inch thickness and cut out shapes with a cookie cutter.
  • To make the string light cookies, use a toothpick to poke a hole in the top of each cookie before baking. After the cookies are baked, thread a string of mini Christmas lights through the holes.
  • For a variation on the string light cookies, use edible glitter or sprinkles to decorate the cookies before baking.
  • To make the Christmas tree cookies, use a green food coloring to tint the dough. Roll out the dough to 1/4-inch thickness and cut out tree shapes with a cookie cutter. Decorate the trees with edible glitter, sprinkles, or nonpareils.
  • To make the gingerbread cookies, use a gingerbread cookie mix or your favorite gingerbread cookie recipe. Roll out the dough to 1/4-inch thickness and cut out shapes with a cookie cutter. Decorate the cookies with royal icing, sprinkles, or candy.

Conclusion:

These Christmas cookies are all easy to make and are sure to be a hit with your family and friends. With a little creativity, you can create your own unique Christmas cookies that will be the star of your holiday party. So get baking and enjoy the Christmas season!

Related Topics