Christmas tree cookies with two-tone shortcrust pastry are classic cookies decorated in a Christmas theme. They’re tasty, beautiful, and scenic, making them perfect for homemade gifts.
They’re really cute and brighten up the Christmas table, much appreciated by children who don’t like labor-intensive sweets.
They’re very simple to prepare; just make different colors, use your imagination to create and alternate the doughs with the shapes you like best, and for an extra touch, decorate with colorful sprinkles.
Prepare them with your children, involve them in this Christmas atmosphere that smells of butter, cinnamon, and everything that brings Christmas.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Christmas Tree Cookies with Two-Tone Shortcrust Pastry
- 3 1/2 cups All-purpose flour
- 3/4 cup Sugar
- 7 oz Butter
- 1 Medium egg yolk
- 1 Medium egg
- 3 tbsp Unsweetened cocoa powder
- 1 Grated orange zest
- 1 pinch Cinnamon powder (optional)
- 1 tsp Baking powder
- to taste Dark chocolate
- to taste Colorful sprinkles
Tools
- 1 Stand mixer or bowl for hand mixing
- 1 Rolling pin
- Parchment paper
- Baking tray
- Cutter Christmas tree shape
- 5 Cutters cookies
Preparation of Christmas Tree Cookies with Two-Tone Shortcrust Pastry
In the stand mixer bowl or a hand bowl, work the soft butter at room temperature with the sugar until creamy, continue working and add the eggs, the flavors, mix, and finally incorporate the flour with the baking powder, work quickly and then divide the dough into two parts.
In one, add the unsweetened cocoa and work well until fully absorbed, in the other, if needed, add a few tablespoons of flour.
Wrap the doughs with plastic wrap and let them rest for about 30 minutes in the refrigerator.
Take the doughs out of the fridge and roll them out between two sheets of parchment paper to a thickness of about 0.4 inches, then with a tree-shaped cutter (mine is 4.7 inches), cut out many shapes. On each tree, cut the decorative shape you like: star, heart, flower, swap and alternate the colors among the trees.
Place each tree cookie on a baking sheet lined with parchment paper. If desired, you can also make shapes other than trees, like stars.
Bake the cookies in a preheated convection oven at 356°F for about 12-15 minutes, depending on your oven’s power, until they are lightly golden, then remove them and let them cool down.
The Christmas tree cookies are perfect served as is, but if you want an extra decorative touch, melt some dark chocolate and with the help of a sterile syringe, drizzle the melted chocolate over the cookies and finish with colorful sprinkles.
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The cookies can be stored for several days in an airtight tin to prevent moisture.
For other Christmas desserts, visit my Collection of my Christmas desserts
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