Ingredients
Method
- Get all ingredients ready and ensure your workspace is clean.
- In a large bowl, cream the softened butter and granulated sugar together for about 3 minutes until the mixture is light and fluffy. Make sure to scrape down the bowl's sides for even mixing.
- Add the large egg and vanilla extract to the creamed mixture, mixing until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough seems too dry, add the 1 Tbsp of whole milk to help it come together.
- Gather the dough into a ball, flatten it slightly into a disk, and wrap it tightly in plastic wrap.
- Chill the dough in the refrigerator for at least 2 hours. (For best results, you can chill for up to 2 days, or freeze unbaked dough for up to 3 months; thaw overnight in the fridge when ready to use).
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- On a lightly floured surface, roll out the chilled dough to an even ¼-inch thickness. Use rolling pin guides or dowels for consistency.
- Use a Christmas tree-shaped cookie cutter to cut out shapes. Press firmly without twisting the cutter to maintain sharp edges.
- Carefully transfer the cutouts to the prepared baking sheets, placing them about 2 inches apart. For perfectly defined edges, freeze the cut-out cookies for 10-15 minutes before baking.
- Bake for 8-10 minutes, or until the edges are set and lightly golden, but not browned.
- Let the cookies cool completely on the baking sheets between batches to maintain their texture.
- Once the cookies are completely cool, decorate them using green cupcake icing. Apply basic dip glaze for a smooth finish or try textured piping with a flat tip for realistic tree branches.
- Add sparkle by sprinkling sanding sugar over wet icing. Create snow-dusted trees by dusting powdered sugar through a fine-mesh sieve or drizzling white royal icing along branch tips.
- Press holiday sprinkles and small candy stars into the wet frosting to create ornament-like decorations.
Notes
Chilling the dough is crucial for achieving perfect Christmas tree shapes and preventing cookies from spreading during baking.
For the best taste, always choose high-quality ingredients.
Scrape down the sides of the mixing bowl frequently to ensure all ingredients are evenly incorporated.
Unbaked cookie dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator.
Store unfrosted baked cookies at room temperature in an airtight container for 3-4 days. Cookies with cream cheese frosting should be refrigerated for up to a week. Unfrosted cookies can be frozen for up to 3 months.
When storing decorated cookies, use airtight containers with parchment paper between layers to prevent icing from smearing.
These cookies are excellent for family baking; children can assist with tasks like cutting out shapes and sprinkling decorations under supervision.
Roll dough out to ¼-inch to ⅜-inch thickness for even baking results.