White Christmas Tree Sugar Cookies

Introduction

These elegant Christmas tree cookies are classic cut-out sugar cookies decorated with smooth white royal icing and silver dragees. They are buttery, soft, and hold their shape perfectly when baked. Ideal for holiday parties, cookie boxes, and gifting, these cookies combine old-fashioned vanilla sugar cookie flavor with modern bakery-style decoration.

Ingredients

For the Sugar Cookies
2 3/4 cups all-purpose flour
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional for bakery flavor)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk if dough needs moisture

For the Royal Icing
4 cups powdered sugar
3 tablespoons meringue powder
6 tablespoons warm water, more if needed
1 teaspoon vanilla extract or almond extract

For Decoration
Silver dragees
White sugar pearls
Optional edible glitter

Instructions

Make the Cookie Dough

1. In a large bowl, cream the butter and sugar until pale and fluffy.
2. Beat in the egg, vanilla, and almond extract.
3. In another bowl, whisk together flour, baking powder, and salt.
4. Add dry ingredients to the butter mixture and mix just until combined.
5. If the dough is crumbly, add 1 to 2 tablespoons of milk until a dough forms.
6. Divide into two balls, flatten into discs, wrap well, and chill for at least one hour.

Cut and Bake

1. Preheat oven to 350°F (175°C).
2. Roll chilled dough on a lightly floured surface to 1/4-inch thickness.
3. Cut cookies using a Christmas tree cookie cutter.
4. Transfer to a parchment-lined baking sheet about 1 inch apart.
5. Bake 8 to 10 minutes, or until edges are just barely golden.
6. Cool completely before decorating.

Make the Royal Icing

1. In a mixing bowl, combine powdered sugar and meringue powder.
2. Add warm water slowly while mixing on low speed.
3. Increase speed to medium and beat 3 to 4 minutes until thick, glossy, and smooth.
4. For outlining, keep icing thicker. For flooding, thin with a bit more water until it flows smoothly.

Decorating Method

1. Outline each cookie with thicker royal icing using a piping bag with a small round tip.
2. Flood inside the outline with thinner icing and let it settle.
3. Add dot patterns, swirl ribbons, or decorative loops with the thicker icing.
4. Place silver dragees and white pearls while the icing is still wet so they stick.
5. Allow cookies to dry uncovered for at least 8 hours or overnight for a hard, shiny finish.

History
Sugar cookies originated in the 1700s in the United States, often called Nazareth Cookies by settlers in Pennsylvania. They became a holiday tradition because the dough was easy to roll, cut, and decorate, making them perfect for seasonal shapes like Christmas trees.

Benefits
These cookies store well, ship well, and can be decorated in endless variations. The mild vanilla flavor appeals to both children and adults. The dough can also be made ahead and frozen.

Formation
The combination of butter, sugar, and flour creates a soft but sturdy dough that keeps its shape. Royal icing hardens into a crisp shell that protects the cookie underneath.

Nutrition
Per cookie (approximate)
Calories: 170
Fat: 7 g
Carbohydrates: 25 g
Sugar: 16 g
Protein: 2 g

Conclusion
These white Christmas tree sugar cookies are elegant, festive, and perfect for holiday gatherings. With their bakery-style finish and soft, melt-in-your-mouth texture, they make a beautiful addition to any dessert table or gift box.

Lovers
These cookies are especially loved by anyone who enjoys holiday baking, decorative treats, and classic vanilla butter cookies.