So precious are these Christmas tree cookies — make a dessert to be remembered by your family and your friends this holiday season!
MAKES: 30 COOKIES
INGREDIENTS
COOKIES
1 stick (113 g) organic butter, softened
198 g (¾ cup + 2 tbsp) organic sugar
1 tsp organic vanilla extract
2 organic large eggs
255 g (2 cups) organic flour
½ tsp organic cloves
1 ½ tsp baking powder
½ tsp sea salt
ICING
3 sticks (339 g) organic butter, softened
680 g (5 cups) organic powdered sugar, sifted
¼ cup water
4 g (a pinch) organic Dutch cocoa
1 Pink Color Kitchen Color packet
1 Blue Color Kitchen Color packet
1-2 Green Color Kitchen Color packets
EXTRAS
Christmas Tree Cookie Cutter
rolling pin
extra flour for rolling out cookie dough
piping bags
Ateco decorating tips #56, 30, 133, 96, 21, 34
organic fine shredded coconut
DIRECTIONS
Preheat oven to 375 degrees.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks.
Add the eggs and mix just slightly.
In a separate bowl, add the flour, cloves, baking powder and salt and whisk together.
Add the flour mixture into the butter mixture and mix until a cookie dough forms.
Flour a surface and roll out the cookie dough to ¼” thick.
Cut out Christmas Trees with a Christmas Tree cookie cutter. Place on a baking sheet with parchment paper, space at least 1” apart.
Bake for 10 minutes. Once cooled, start the frosting.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and water. Mix on low until combined and then speed up to mixer to high for 1 minute or until light and fluffy.
Split the frosting in six bowls. Put 50 g in one bowl and add the Dutch cocoa, stir to combine into a chocolate frosting.
In two bowls, add 222 g of frosting to each bowl. In one of the bowls add ½ tsp Green and in the other add 2 tsp Green. Stir both to combine completely.
In the last three bowls, add 171 g of frosting in each. In one of the bowls, add just a pinch of Blue and stir to combine completely. In another bowl add just a pinch Pink and stir to combine completely. Colors will be very light and pastel. Add more color for deeper shades.
Put the chocolate frosting in a piping bag with decorating tip #56.
Put the light green frosting in a piping bag with decorating tip #30.
Put the dark green frosting in a piping bag with decorating tip #133.
Put the white frosting in a piping bag with decorating tip #96.
Put the blue frosting in a piping bag with decorating tip #21.
Put the pink frosting in a piping bag with decorating tip #34.
Be creative with designs on each tree. Top with sprinkles or fine shredded coconut to make them look snowy!
Store in an airtight container.
Baker’s Note: To make these gluten free, just substitute the organic flour for 270 g organic gluten free flour blend.
Recipe by Dessert'D Organic Bake Shop