Christmas tree drop cookies are soft sugar cookies topped with green buttercream trees, colorful sprinkle ornaments, and a star on top. They're a fun and festive Christmas cookie that's easy to decorate without any rolling or cookie cutters.
These Christmas tree drop cookies are a fun and festive addition to any holiday cookie tray. They have all the charm of decorated Christmas cookies without the work of rolling out dough or using cookie cutters.
These cookies are perfect for Christmas parties, holiday cookie exchanges, or an afternoon of Christmas baking with the kids. Each little tree can be decorated differently, making them just as fun to make as they are to eat.
Why You’ll Love This Recipe
- No cookie cutters needed. These are easy drop cookies, so there’s no rolling or cutting dough.
- Fun to decorate. Add colorful nonpareils and a star sprinkle to turn each cookie into its own little Christmas tree.
- Perfect for the holidays. The bright green frosting makes them a festive addition to Christmas cookie trays and parties.
- Easy to customize. Change up the sprinkle colors, tree decorations, or even the frosting color to make them your own.
- Kid-friendly. Kids can help add the ornaments and stars once the trees are piped.
Equipment
- KitchenAid Silicone Mats or Parchment Paper
- Circulon Baking Sheets
- 1.5 Tablespoon Cookie Scoop
- 16-Inch Icing Bags
- Wilton #21 Icing Tip
Ingredients
- Butter
- Cream Cheese
- White Granulated Sugar
- Large Egg Yolk
- Pure Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Baking Soda
- Baking Powder
- Salt
- Powdered Sugar
- Milk
- Green Icing Gel
- Rainbow Nonpareil Sprinkles
- Yellow or Gold Star Sprinkles
How to Make Christmas Tree Drop Cookies
Christmas Tree Drop Cookies
- In a stand mixer, cream together butter, cream cheese, and sugar. Add egg yolk and vanilla extract.
- In a separate bowl, combine flour, baking soda, baking powder, and salt. Slowly add to the wet ingredients in the mixer until combined.
- Using a 1.5-tablespoon cookie scoop, scoop mounds of cookie dough onto a parchment-lined baking sheet. Place in the refrigerator for 1 hour. This prevents spreading while they bake.
- Preheat the oven to 400℉. Bake the cookies in the oven for 11-12 minutes, until the tops are set and the centers are slightly undercooked.
Buttercream Frosting
- Add butter to a stand mixer with a whisk attachment. Whip the butter for 3-4 minutes, until it begins to get light in color, almost white. Add vanilla and milk. Slowly add powdered sugar. Add green icing gel until reaching the desired color. Whip the frosting until fluffy again, about 2-3 minutes.
- Fit a piping bag with a small star tip, such as Wilton tip #21, and fill it with the green frosting. Pipe the frosting onto each cookie in a swirl, starting with a wide base and gradually narrowing toward the top to form a pointed Christmas tree shape.
- Decorate the sides of the frosting tree with rainbow nonpareil sprinkles to look like ornaments, then place a yellow or gold star sprinkle at the very top.
Tips
Use a small star piping tip. A small star tip, such as Wilton #21, creates the textured branches on the Christmas trees. Start with a wider swirl at the bottom and gradually make each layer smaller as you pipe toward the top.
Keep the frosting fairly thick. The green buttercream should be thick enough to hold the shape of the tree. If the frosting is too soft, the swirls can slide down the side of the cookie or lose their shape.
Add the sprinkles right after piping. Decorate each tree with rainbow nonpareils while the frosting is still soft so the sprinkles stick easily.
Freeze for up to 3 months. Place completely cooled cookies in a single layer on a baking sheet. Freeze for 1 hour, then transfer to an airtight freezer-safe container.
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Christmas Tree Drop Cookies
Equipment
Ingredients
Christmas Tree Drop Cookies
- ¼ cup Butter room temperature
- 3 tablespoons Cream Cheese room temperature
- ½ cup White Granulated Sugar
- 1 Large Egg Yolk
- 1 teaspoon Pure Vanilla Extract
- 1 ¼ cups All-Purpose Flour
- 1 tablespoon Cornstarch
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ⅛ teaspoon Salt
Buttercream Frosting
- ½ cup Butter room temperature
- 2 cups Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Milk
- Green Icing Gel
- Rainbow Nonpareil Sprinkles
- Yellow or Gold Star Sprinkles
Instructions
Christmas Tree Drop Cookies
- In a stand mixer, cream together butter, cream cheese, and sugar. Add egg yolk and vanilla extract.
- In a separate bowl, combine flour, baking soda, baking powder, and salt. Slowly add to the wet ingredients in the mixer until combined.
- Using a 1.5-tablespoon cookie scoop, scoop mounds of cookie dough onto a parchment-lined baking sheet. Place in the refrigerator for 1 hour. This prevents spreading while they bake.
- Preheat the oven to 400℉. Bake the cookies in the oven for 11-12 minutes, until the tops are set and the centers are slightly undercooked.
Buttercream Frosting
- Add butter to a stand mixer with a whisk attachment. Whip the butter for 3-4 minutes, until it begins to get light in color, almost white. Add vanilla and milk. Slowly add powdered sugar. Add green icing gel until reaching the desired color. Whip the frosting until fluffy again, about 2-3 minutes.
- Fit a piping bag with a small star tip, such as Wilton tip #21, and fill it with the green frosting. Pipe the frosting onto each cookie in a swirl, starting with a wide base and gradually narrowing toward the top to form a pointed Christmas tree shape.
- Decorate the sides of the frosting tree with rainbow nonpareil sprinkles to look like ornaments, then place a yellow or gold star sprinkle at the very top.
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