Christmas Tree Cookies Recipe

Every December, my kitchen transforms into a cozy cookie workshop. It’s something about the scent of sugar, the warm glow of the oven, and a sprinkle-filled countertop that makes the season come alive for me. These Christmas Tree Cookies are a family favorite—a little whimsical, a little elegant, and completely irresistible. They’re the perfect centerpiece for any holiday cookie platter, and making them has become as much a part of our traditions as hanging ornaments on the tree.

The magic of these cookies lies in their simplicity. The crisp, melt-in-your-mouth texture is everything you want from a meringue, while the vibrant green color and festive sprinkles make them almost too pretty to eat (keyword: almost). If you’ve never piped meringue before, don’t worry—it’s easier than it looks, and I’ll walk you through every step. Trust me, these cookies are worth the time and love they require.

this RECIPE

Memories baked into every bite

I remember the first time I made these Christmas Tree Cookies. My youngest niece had just discovered her love for baking and wanted to help. We ended up with food coloring on our hands, sprinkles scattered everywhere, and a batch of cookies that leaned a little more “abstract art” than picture-perfect trees. But we couldn’t stop laughing as we tried to balance tiny star sprinkles on top of the wobbly meringue.

Now, every year, we bake these together. Our skills have improved (slightly), but the joy of it all remains the same. The crunch of that first bite, the sweet, airy texture melting on your tongue—these cookies are little bites of happiness. And seeing them lined up like a forest of festive trees always makes me smile.

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Where do meringue cookies come from?

Meringue has a fascinating history that traces back to 17th-century Europe. Thought to have originated in Switzerland or France, it quickly became a popular confection because of its light and airy texture. Traditionally made with egg whites and sugar, meringue is the foundation for countless desserts, from pavlovas to macarons.

These Christmas Tree Cookies are a playful twist on classic meringue. Instead of being simply piped into rosettes or dollops, they’re shaped like little evergreen trees, bringing a touch of holiday magic to the table. Over time, home bakers have added their own festive touches, from colorful sprinkles to edible glitter. They’ve come a long way from their elegant European origins, becoming a fun and creative holiday staple.

Let’s talk ingredients: The stars of the show

Egg whites

The foundation of any meringue, egg whites give these cookies their structure. It’s important to use room-temperature whites—they whip up fluffier and more stable. If you don’t have fresh eggs on hand, liquid egg whites from a carton can work in a pinch, though they may not whip quite as well.

Granulated sugar

Sugar not only sweetens the cookies but also helps stabilize the egg whites. For the best results, make sure to add it slowly, letting it dissolve completely. I’ve tried substituting powdered sugar, but it makes the texture grainy rather than smooth.

Cream of tartar

This humble pantry ingredient keeps your meringue stable, preventing it from collapsing. If you’re out of cream of tartar, a few drops of lemon juice or vinegar can work as a substitute.

Vanilla extract

Just a touch of vanilla enhances the overall flavor of the cookies without overpowering them. For an extra holiday twist, you could swap it for peppermint extract (just use a light hand—it’s strong!).

Green food coloring

This is what gives the cookies their tree-like charm. Gel food coloring works best since it provides vibrant color without thinning the meringue. If you’re avoiding artificial dyes, powdered spirulina or matcha can create a more natural green hue.

Sprinkles

The multi-colored sprinkles add a playful, festive touch, while the star sprinkles complete the tree design. If you’re customizing your cookies, edible glitter or pearlized sugar also look amazing.

Kitchen gear: What you’ll need to make these cookies

You don’t need a ton of fancy tools for this recipe, but a few essentials will make the process much smoother:

• Stand mixer: Whipping egg whites by hand is… an arm workout, to say the least. A stand mixer or handheld electric mixer is a game-changer here.
• Piping bag: To create the tree shape, you’ll need a piping bag. If you don’t have one, a sturdy zip-top bag with the corner snipped off works in a pinch.
• Round piping tip: A large round tip (like Wilton #12) gives you better control when shaping the trees.
• Parchment paper: Keeps the cookies from sticking and makes cleanup a breeze.
• Oven thermometer: Meringues are sensitive to temperature, so it’s worth double-checking your oven’s accuracy.

Step-by-step: Turning egg whites into a winter wonderland

1. Prep your workspace
   Heat your oven to 200°F and line two baking sheets with parchment paper. Meringue is all about precision, so make sure your mixing bowl and whisk are completely clean and grease-free. (A quick swipe with a little vinegar helps!)
2. Whip the egg whites
   In your stand mixer, combine the egg whites, cream of tartar, and a pinch of salt. Whisk on medium speed until soft peaks form—this means the whites should hold their shape but still droop slightly at the tip.
3. Add sugar and color
   Gradually add the sugar, one tablespoon at a time, whisking well between each addition. The key here is patience—if you rush, the sugar won’t dissolve, and your meringue will be gritty. Once the sugar is fully incorporated, add your green food coloring a little at a time until you reach the perfect tree-green shade.
4. Pipe your trees
   Transfer the meringue into your piping bag fitted with a large round tip. Pipe tree shapes onto the prepared baking sheets by layering smaller and smaller circles of meringue. Sprinkle them with multi-color sprinkles and top with a star sprinkle for that classic Christmas tree look.
5. Bake (low and slow)
   Bake the cookies for 2 hours in your preheated oven. This isn’t so much “baking” as it is drying them out to achieve that perfect crispness. Once the 2 hours are up, turn off the oven, crack the door open slightly, and let the cookies sit for another 2 hours. This gradual cooling prevents cracks.

Fun variations to try

• Peppermint trees: Swap the vanilla extract for peppermint and sprinkle crushed candy canes over the cookies before baking.
• Snowy trees: Use white meringue and dust the tops with powdered sugar or edible glitter for a frosty look.
• Vegan option: Aquafaba (the liquid from canned chickpeas) is an excellent egg white substitute. It whips up just like egg whites, though you’ll need to adjust the sugar slightly.
• Chocolate-dipped trees: After baking, dip the base of the cookies in melted chocolate and let them set on wax paper.

Serving and presentation ideas

Serve these Christmas Tree Cookies on a large, white platter with a few sprigs of evergreen for a festive touch. They also look adorable wrapped in cellophane bags and tied with red ribbon for holiday gifts. For a cozy vibe, pair them with mugs of hot cocoa topped with whipped cream (and maybe an extra dash of sprinkles!).

What to drink with your cookies

These cookies are light and sweet, so they pair beautifully with warm, comforting drinks. Hot cocoa is a classic choice, but they’re also lovely with spiced chai tea or a creamy eggnog latte. For adults, a glass of prosecco or a festive cocktail like a cranberry mimosa adds a little sparkle to the occasion.

Storage and reheating tips

Store your cookies in an airtight container at room temperature—they’ll stay crisp for up to two weeks! Avoid refrigerating them, as moisture can ruin their texture. If they start to soften, a quick trip to a 200°F oven for 10 minutes will revive them.

Adjusting for different servings

This recipe makes about 24 cookies, but you can easily double or halve it. Just be mindful of your oven space—if you overcrowd the baking sheets, the cookies may bake unevenly. For larger batches, bake in shifts to ensure consistency.

Potential hiccups and how to fix them

• Meringue isn’t stiffening? Make sure your bowl and whisk are grease-free, and don’t add sugar too quickly.
• Cracks in the cookies? This usually happens if they cool too quickly. Let them sit in the oven with the door slightly ajar for a gentler transition.
• Sticky texture? They might need a little longer in the oven to fully dry out.

Give these Christmas Tree Cookies a try!

These cookies are as fun to make as they are to eat, and they’re guaranteed to bring some extra cheer to your holiday celebrations. Whether you’re baking with family, giving them as gifts, or just treating yourself (because why not?), these little trees are a must-try. Happy baking, and may your holiday season be filled with sweet moments and lots of sprinkles!

FAQs

1. Can I make these without a piping bag?
Absolutely! A zip-top bag with the corner snipped off works well in a pinch.

2. Can I use liquid food coloring?
Yes, but go easy—it’s more dilute than gel and could affect the meringue’s texture.

3. Can I make them ahead of time?
Definitely. These cookies store well for up to two weeks in an airtight container.

4. What if I don’t have cream of tartar?
Lemon juice or vinegar (about 1/2 teaspoon) works as a great substitute.

5. Can I freeze these cookies?
I wouldn’t recommend freezing them, as meringues can absorb moisture and lose their crispness.

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