Festive Christmas Tree Cookie Recipes for Holiday Baking

These chocolate Christmas tree cookies are rolled in cane sugar and topped with a piped tree for a festive finish. They’re an easy, crowd-pleasing choice for holiday parties and cookie exchanges.

This recipe uses Regenerative Organic Certified® Cane Sugar from Wholesome. Their cane sugar can be used anywhere you’d use granulated sugar and is sourced from farms focused on soil health, carbon sequestration, and fair treatment of workers.

These cookies are richer and more flavorful than classic sugar cookies. They’re simple to make, don’t require a cookie cutter, and get a festive look from the green, brown, and yellow icing. Roll the dough in cane sugar before baking for a pretty, slightly crunchy exterior.

Why This Recipe Works

• Festive and fun — A chocolate base gives the cookies a deep flavor that pairs beautifully with bright icing.
• Simple to decorate — The tree design is forgiving and easy to pipe, even for beginner decorators.
• Great for gatherings — Bold colors and a classic chocolate-sugar combination make these a standout on any holiday dessert table.

Ingredient Notes

Below are helpful notes on key ingredients. See the recipe card for the full ingredient list and amounts.

• Unsalted butter — Melt and allow to cool slightly before mixing so it won’t cook the egg yolk.
• Cane sugar — This recipe uses Regenerative Organic Certified® Cane Sugar from Wholesome for both the dough and the sugar coating.
• Brown sugar — Light brown sugar adds moisture and a hint of caramel flavor; dark brown can be used if preferred.
• Confectioners’ sugar — Sift before making the icing to ensure smooth piping consistency.
• Egg yolk — Bring to room temperature for best texture and incorporation.

Substitutions

• Dairy-free — Use a plant-based butter alternative that behaves like butter when melted.
• Gluten-free — Not tested. If you try a gluten-free flour blend, results may vary; follow blend-specific recommendations for cookies.

Step-by-Step Instructions — Chocolate Cookies

Follow these steps to make the chocolate cookie base used for the Christmas tree cookies.

STEP 1: Dry ingredients. In a medium bowl, sift together all-purpose flour and unsweetened cocoa powder. Add baking soda, cornstarch, and salt; whisk to combine.

STEP 2: Cream sugars and butter. With an electric mixer, beat the melted and slightly cooled butter with the cane sugar and brown sugar on high for 2 minutes until light and combined.

STEP 3: Combine. Add vanilla and the egg yolk to the butter mixture. Mix on medium until incorporated. Add the dry ingredients and mix on low just until combined — avoid overmixing.

STEP 4: Prep and rest. Preheat the oven to 350°F and line two baking sheets with parchment paper. Let the dough rest for 10 minutes while the oven heats.

STEP 5: Scoop and coat. Use a small cookie scoop (about 1 tablespoon or 1 oz) to portion dough. Roll each ball in cane sugar to coat. Arrange about 12 dough balls per sheet.

STEP 6: Bake. Bake one sheet at a time for 8–10 minutes. Cookies are done when the edges look set but centers are still slightly soft.

STEP 7: Cool. Let cookies rest on the hot pan for 5 minutes, then transfer to a wire rack to cool completely before decorating. If any cookies puff up too much, gently flatten them while warm for a better decorating surface.

Step-by-Step Instructions — Vanilla Icing

Make a thick vanilla icing that holds a line well for piping the tree, trunk, and star.

STEP 1: Mix icing. Sift powdered sugar into a medium bowl. Add vanilla and 1 tablespoon of milk and whisk until smooth. The icing should be thick enough to pipe clean lines; add more milk sparingly if needed.

STEP 2: Color and bag. Divide icing into three bowls and tint one green, one brown, and one yellow. Fill piping bags: cut small openings for brown and yellow; use a slightly larger opening for the green bag.

STEP 3: Pipe decorations. Pipe the green icing in a back-and-forth motion to form the tree shape, add a brown trunk, and pipe a yellow star on top. Optionally, sprinkle white nonpareils for “lights.”

Expert Baking Tips

• Measure flour correctly: spoon into the cup and level off, or use a kitchen scale. Too much flour prevents proper spreading.
• If cookies spread excessively, check that the butter wasn’t too warm and that you’re using parchment on an ungreased sheet. Chill dough balls 10–15 minutes if needed.
• At high altitude, add an extra 2 tablespoons of flour to reduce spread.
• Remove cookies while slightly underbaked; they continue to set while cooling, which yields a chewy center.

FAQ

Recipe Variations

• Snowman cookies — Use white, black, and orange icing to pipe snowmen instead of trees.
• Skip the sugar coating — The sugar coating adds texture and shine, but you can omit it if you prefer.

Special Tools

• Parchment paper — Pre-cut parchment sheets simplify baking and cleanup.
• Piping bags — Use standard or large disposable bags for ease when decorating.
• Small cookie scoop — A 1-tablespoon scoop ensures uniform cookies and consistent bake times.

Storage and Freezing

Store decorated cookies in an airtight container at room temperature for up to 5 days.

Freeze baked cookies in an airtight container for up to 30 days. Thaw at room temperature for 1–2 hours before serving.

Other Recipes to Try

• Pecan Pie Cheesecake
• Apple Pie Cheesecake
• Cherry Pie Bars
• Apple Cider Cinnamon Rolls
• Caramel Apple Cheesecake Bars

If you try this recipe and enjoy it, please leave a star review. Tag @stephaniesweettreats on Instagram to share your cookies!