Name: Christmas Tree Sugar Cookies
Prep time: 45 min
Total time: 3 h 45 min
Yield: 24 serving(s)
Ingredients: 10 tbsp. salted butter, at room temperature; 3/4 c. sugar; 1 large egg, at room temperature; 1/2 tsp. vanilla extract; 2 c. all-purpose flour, plus more for dusting; 1 1/2 tsp. baking powder; 1/4 tsp. kosher salt; 1 tbsp. whole milk; 1 (8.4-ounce) canister green cupcake icing (with tips); Holiday sprinkles and/or small candy stars, for decorating

Step 1Beat together the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and creamy, about 3 minutes. Reduce the mixer speed to low and beat in the egg and vanilla. Scrape down the bowl with a rubber spatula, then increase the speed to medium and beat until well combined, 30 seconds to 1 minute.

Step 2Whisk together the flour, baking powder and salt in a medium bowl. With the mixer on low speed, beat the flour mixture into the butter mixture in 2 batches, alternating with the milk, until the dough comes together. Gather the dough into a disk and place in a resealable plastic bag. Refrigerate until firm, about 2 hours.

Step 3Preheat the oven to 350˚F. Line 3 baking sheets with parchment paper. On a lightly floured surface, roll out the dough until about ¼ inch thick. Use a chef’s knife to cut into 2- to 4-inch-tall triangles. Arrange 2 inches apart on the baking sheets. Bake in batches until the cookies are set but not browned, 8 to 10 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.

Step 4Fit the icing canister with the flat tip. Starting at the top of each cookie, pipe downward branches, piping from the middle out to the sides. Drag a butter knife or offset spatula through the branches for extra texture. Decorate with sprinkles and/or candy stars.

Ingredients

Directions

Cookies