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á-10360

Sugar Cookie Christmas Tree

By

Decorating cookies is a must during the Christmas season. This sugar cookie recipe is a classic that can be passed down through generations.

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Rate this recipe 4.6/5 (16 Votes)

Ingredients

  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • Dash salt
  • 1 recipe Royal icing (see recipe below)
  • Edible glitter
  • 2 cups sifted powdered sugar
  • 4 teaspoons meringue powder
  • 1/4 teaspoon cream of tartar
  • 1/4 cup warm water
  • 1 to 2 tablespoons warm water

Details

Servings 36
Preparation time 40mins
Cooking time 109mins
Adapted from bhg.com

Preparation

Step 1

In a large mixing bowl, beat butter and shortening with an electric mixer for 30 seconds. Add sugar, baking powder, and salt; beat until combined. Beat in egg, milk, and vanilla until combined.

Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover; chill dough about 1 hour or until easy to handle.

Preheat oven to 375°F.

On a lightly floured surface, roll a portion of the dough at a time to 1/4-inch thickness. Using start-shape cookie cutters, cut out six 4-1/2-inch stars, six 3-3/4-inch stars, four 2-3/4-inch stars, four 2-inch stars, and six 1-1/2-inch stars.

Place larger stars about 1 inch apart on one un-greased cookie sheet and smaller sizes on another un-greased cookie sheet. Bake for 8 to 10 minutes or until the edges are firm and bottoms are very lightly browned.

Cool on cookie sheet for 1 minute. Transfer to a wire rack, cool.

To assemble each cookie tree, place one of the large star cookies on a plate. Spread a small circle of royal icing onto center of cookie; top with two more of the large cookies, rotating each slightly (spread icing between cookies as you stack them).

Continue stacking with three 3-3/4-inch stars, two 2-3/4-inch stars, two 2-inch stars, and three 1-1/2-inch stars.

To decorate, pipe a small amount of royal icing down one side of tree, letting icing drip slightly from tips; sprinkle with edible glitter. Repeat on other sides of tree.

Stir together powdered sugar, meringue powder, and cream of tartar. Add the 1/4 cup warm water. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes until very stiff. Add the 1 to 2 tablespoons additional water, 1 teaspoon at a time, to make desired consistency.

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