Festive Christmas Tree Cookies: A Delightful Holiday Baking Recipe

These Christmas tree cookies are buttery, festive, and filled with a layer of cranberry or lingonberry jam. Every bite offers a perfect balance of tender cookie and tart jam, finished with a snowy dusting of powdered sugar. They’re simple, charming, and just what Santa’s cookie plate needs.

About These Christmas Tree Cookies

These Christmas tree cookies encapsulate everything I cherish about holiday baking: they’re adorable, comforting, and surprisingly easy to make. The dough rolls out beautifully, maintains sharp edges, and the resulting cookie has a delightful soft-meets-crisp texture perfect for a jam-filled treat.

I specifically designed this dough to be more manageable than traditional shortbread, which can be notoriously finicky. Shortbread dough often cracks and crumbles. This dough, on the other hand, rolls out smoothly, cuts cleanly, and holds its shape incredibly well.

I tested this recipe extensively to achieve the ideal structure, as cutout cookies have two crucial functions: maintaining sharp edges and preventing spreading into a shapeless blob. A brief chill in the freezer before baking addresses both of these issues (just 5 to 10 minutes, keeping things convenient for you). Each cookie will bake evenly and retain its distinct shape, no matter which holiday cutter you choose, in case you don’t happen to have Christmas tree cutters.

If you’ve ever desired a cookie that resembles a bakery favorite without requiring complicated ingredients or a temperamental dough, this is the recipe for you. These charming little trees add a festive touch to any cookie platter, holiday dessert spread, or gift box.

This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Each year, food bloggers come together to share new holiday cookie recipes for baking and gifting! I’ve participated in this event from time to time, and I’m thrilled to join again this year!

This year, we’re raising money for Cookies 4 Kids’ Cancer, a recognized 501(c)3 non-profit dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer. And we need your help!

Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research through over 100 research grants to leading pediatric cancer centers across the country. These grants have led to over 35 treatments available to children battling cancer today.

Help us raise money for this important cause! Donate through our fundraising page.

Another exciting detail is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will match every dollar raised through the end of 2025, up to $100,000. Any money we raise will automatically double on our fundraising page!

Ingredients for Christmas Tree Cookies

The key to baking perfect Christmas tree cookies lies in using high-quality ingredients. Here’s a breakdown of what you’ll need:

• Butter: Unsalted butter is crucial for this recipe. It allows you to control the amount of salt in your cookies, ensuring a balanced flavor. Make sure the butter is at room temperature for easy creaming. If you only have salted butter, omit the salt called for in the recipe.
• Sugar: Classic granulated sugar is all you need. Its fine texture blends smoothly with the butter, creating a light and airy base for the dough.
• Egg: A large egg adds richness and moisture to the dough, helping to bind the ingredients together and create a tender cookie.
• Vanilla Bean Paste: For a deep, intense vanilla flavor, vanilla bean paste is unbeatable. It’s richer than extract and beautifully complements the cardamom. If you don’t have vanilla bean paste, vanilla extract works as a substitute.
• Flour: All-purpose flour is the workhorse of this recipe. It provides structure to the cookies, ensuring they hold their shape while baking. For those with gluten sensitivities, a gluten-free 1:1 ratio flour blend can be used.
• Baking Powder: A touch of baking powder gives the cookies a subtle lift, preventing them from becoming dense.
• Ground Cardamom: This is my absolute favorite spice for baking! Its warm, aromatic notes add a unique and sophisticated touch to the cookies. If cardamom isn’t your taste, cinnamon or nutmeg can be used instead.
• Salt: A pinch of fine kosher salt enhances the other flavors in the recipe, creating a more well-rounded taste.
• Cranberry or Lingonberry Jam: The tart and bright notes of cranberry or lingonberry jam perfectly balance the sweetness of the cookies. Other suitable options include raspberry, cherry, or fig jam.
• Confectioner’s Sugar: A snowy finish that everyone loves. Sifted confectioner’s sugar provides a picture-perfect dusting, adding to the visual appeal of the cookies.

Must-Have Equipment for This Recipe

Having the right equipment can make the cookie-making process much smoother and more efficient. Here’s a list of must-have tools for this recipe:

• Stand Mixer or Hand Mixer: A stand mixer or hand mixer is essential for creaming the butter and sugar properly. It ensures a light and fluffy mixture, which is crucial for the texture of the cookies.
• Rolling Pin: A sturdy rolling pin is vital for achieving a consistent dough thickness. This ensures even baking and prevents the cookies from being too thin or too thick.
• Christmas Tree Cookie Cutter: Of course, you’ll need a Christmas tree cookie cutter to create the festive shapes. A smaller cutter (star, tree, heart, or any tiny shape) is also needed to create the windowed sandwich look.
• Silicone Mats or Parchment Paper: These prevent the cookies from sticking to the baking sheet, ensuring they bake evenly and are easy to remove. Using silicone mats or parchment paper is especially important for cutout cookies, as it helps maintain their shape.

More Christmas cookie recipes: Amaretti Biscuits | Milk Chocolate Shortbread | Snowball Cookies | Chocolate Covered Oreos

How to Make Christmas Tree Cookies: Step-by-Step Instructions

Follow these simple steps to create the most delicious and festive Christmas tree cookies.

Step 1: Preparing the Wet Ingredients

Begin by creaming the softened butter until smooth and creamy. Gradually add the granulated sugar and beat until the mixture is light and fluffy. This process incorporates air into the butter and sugar, which results in a tender cookie. Add the egg and vanilla bean paste, mixing until everything is just combined. Avoid overmixing at this stage to prevent the dough from becoming tough.

Step 2: Incorporating the Dry Ingredients

In a separate bowl, whisk together the dry ingredients: flour, baking powder, cardamom, and salt. This ensures that the baking powder and spices are evenly distributed throughout the flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will come together quickly. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough cookie. Turn the dough onto a lightly floured surface and knead it gently just enough to form a soft, cohesive mass.

Step 3: Rolling and Cutting the Dough

Roll the dough to a thickness of ¼ inch. Using a Christmas tree cookie cutter, cut out the shapes. For half of the cookies, use a smaller cutter to remove the centers, creating the “window” effect. This cutout allows the jam filling to peek through once the cookies are assembled. Place the cookies carefully on the prepared baking sheets, leaving a little space between each one to allow for even baking.

Step 4: Chilling the Cut Cookies

Slide the baking sheets into the freezer for 5 to 10 minutes. This chilling step is crucial for preventing the cookies from spreading in the oven and helps to maintain their sharp, clean lines. The cold butter in the dough will solidify, which slows down the spreading process during baking.

Step 5: Baking and Assembling

Bake the cookies in a preheated oven at 350°F for 8–10 minutes, until the edges are pale gold. Keep a close eye on them, as they can quickly overbake. Let the cookies cool completely on the baking sheets or transfer them to wire cooling racks. Dust the “window” cookies generously with powdered sugar. This creates a snowy effect that adds to the festive look of the cookies. Spread a thin, even layer of jam on the solid cookies, then gently sandwich the two together. The jam should be thick enough to hold its shape without oozing out.

Variations

Want to customize these cookies? Here are some variations:

• Jam swap: Use raspberry, cherry, or fig jam instead of cranberry.
• Citrus zest: Add 2 tsp orange zest to the dough for a hint of citrus.
• Chocolate drizzle: Drizzle the window cookies with melted chocolate instead of dusting with powdered sugar.
• Frosting designs: Add frosting for more decoration!
• Shape it up: Use star or snowflake cutters for a variety of shapes.

Need more inspiration for a sweet treat? Check out my dessert recipes page!

Frequently Asked Questions (FAQs)

Can I make these Christmas tree cookies ahead of time?

Yes! The cookies stay fresh for several days at room temperature. The dough can be made ahead of time and stored in the refrigerator for up to 1 to 2 days.

How do I keep cutout cookies from spreading?

Freeze the cut shapes for at least 5 to 10 minutes before baking to ensure the butter is cold.

Can I freeze the dough?

Absolutely! Wrap tightly and freeze for up to 3 months. Thaw in the fridge, then bring to room temperature before rolling.

What jam works best?

Cranberry or lingonberry jam holds up the best and offers a pretty red peek-through.

Can I omit the cardamom?

Certainly! Use cinnamon, nutmeg, or nothing for plain sugar cookies.

Troubleshooting Guide

Here’s how to solve common problems:

• Dough is cracking: It’s too cold! Let it come to room temp before rolling.
• Cookies are spreading: They weren’t chilled long enough. Always freeze the tray before baking.
• Jam is leaking: Use a thicker jam (like lingonberry) or reduce it on the stove. Cool before using.
• Powdered sugar melted: The cookies weren’t cooled completely. Dust when they’re at room temperature.

Serving Suggestions

These cookies are perfect with hot chocolate, mulled wine, spicy chai, or your morning coffee. They also look beautiful on a holiday dessert board, tucked into cookie boxes, or served alongside your favorite Christmas brunch spread.

Storage Instructions

Store assembled cookies in an airtight container in the fridge for up to a week. Use parchment between layers to protect cutouts.

Freeze baked (unassembled) cookies on a sheet pan, then transfer to a freezer-safe container for up to 3 months. For dough, wrap tightly in plastic, then in a freezer bag.

Thaw in the fridge overnight. Let dough soften at room temperature before rolling to prevent cracking.

If you make this Christmas tree cookies recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram,Facebook, orPinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Want to know when I come out with a new recipe or the latest news? Sign up for mynewsletter to get them straight to your inbox!