The Christmas Cookie Tree is one of those desserts that smell like the holidays at first glance, and that can take us back to being children with floury hands and hearts full of wonder.
Layer by layer, star by star, an edible tree takes shape that captures all the spirit of the season. The golden, fragrant cookies scented with vanilla and butter are carefully stacked, decorated with icing or powdered sugar like snow, and embellished with little sugar pearls that shine like Christmas lights.
A simple, almost childlike gesture that fills the kitchen with warmth and aroma, turning preparation into a true Christmas ritual.
Perfect as a delicious centerpiece, a homemade gift or a dessert to make with little ones, the cookie tree carries the pleasure of handmade things and the value of renewing traditions. Each cookie is a little star, and together they form a tree that tells of home, affection and magic.
Making it is a creative and sweet experience, a moment to slow down and enjoy the anticipation of the holidays among sugar, scents and smiles.
And when it finally comes to the table, amid the twinkle of lights and the scent of cinnamon in the air, the Christmas Cookie Tree is not just a dessert — it is a small symbol of shared happiness.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2 3/4 cups all-purpose flour
- 2/3 cup butter (cold)
- 1 cup confectioners' sugar
- 1 egg (medium at room temperature)
- 1 tsp vanilla extract
- to taste salt
- 1 2/3 cups confectioners' sugar
- 3 tbsp lemon juice
- to taste colored sprinkles
What you’ll need for the Christmas Cookie Tree
- Cookie cutters
- 1 Bowl
- 1 Pastry board
- 1 Rolling pin
- Parchment paper
- 2 Baking sheets
Preparation of the Christmas Cookie Tree
In a large bowl (or in a stand mixer fitted with the paddle attachment) put the flour and cold butter cut into pieces. Work everything together until you obtain a sandy mixture.
Add the confectioners’ sugar, the egg, the vanilla and the salt. Quickly knead all the ingredients until you form a smooth dough.Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Roll the shortcrust dough to about 3/16 inch (about 5 mm) thickness and cut out stars of different sizes (at least 5–6 different sizes, 2 of each size).
Arrange them on a baking sheet lined with parchment paper.Bake the cookies in a preheated static oven at 356°F for 12–15 minutes, until lightly golden.
Remove from the oven and let cool completely.Prepare the icing by mixing the confectioners’ sugar with the lemon juice until you obtain a smooth, fairly thick cream.
Decorate the cookies with the icing and the colored sprinkles.
When the icing has slightly hardened, stack the cookies from largest to smallest, alternating the points of the stars to give a realistic effect. Put a little icing on the base of the first cookie to keep the tree steady on the serving plate.
Use a little icing placed in the center of the cookie as “glue” between one layer and the next.Finish with a star on top and, for an extra festive touch, dust with powdered sugar.
Tips and variations
You can flavor the shortcrust with cocoa, ginger or honey for a different taste.
If you want an even more elegant effect, alternate the chocolate and vanilla cookies.
The Christmas Cookie Tree keeps for up to 7–10 days under a glass dome or in a dry place.
