Swirled Christmas Tree Sugar Cookies | Festive, Buttery & Almost Too Pretty to Eat
Swirled Christmas Tree Sugar Cookies | Festive, Buttery & Almost Too Pretty to Eat
These cookies are a December tradition in my kitchen — the grandkids and I make them every year, and each one turns out like a tiny work of art. Soft, buttery sugar cookies covered in marbled red, green, and white royal icing, topped with a sparkling golden star
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Royal Icing:
- 3 cups powdered sugar
- 2 tablespoons meringue powder
- 5–6 tablespoons warm water
- Red and green gel food coloring
- Edible glitter or gold sprinkles (optional)
- Mini gold star candies or icing stars for the tops
Instructions
Cream the butter and sugar together until light and fluffy. Add the egg and vanilla, mixing until fully combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually blend the dry ingredients into the butter mixture until a soft dough forms.
Roll the dough out on a lightly floured surface to about ¼ inch thick. Cut into Christmas tree shapes.
Bake at 350°F (175°C) for 8–10 minutes, or until the edges are just lightly golden. Allow the cookies to cool completely.
To make the royal icing, whisk the powdered sugar, meringue powder, and warm water until smooth. Adjust the thickness as needed — thicker for piping, thinner for flooding.
Cover the cookies with white icing. While the icing is still wet, pipe thin lines or dots of red and green. Use a toothpick to gently swirl the colors for a marbled effect.
Place a golden star on top of each tree and add a touch of edible glitter for a magical finish Allow the cookies to dry overnight for the best results.
Tip for next time: Add a hint of peppermint extract to the icing for a refreshing holiday twist!
