Christmas cookie baking season is here! We don't usually (or let's just say ever) decorate cookies here at Dessert'D Organic Bake Shop, but... these Tree Sugar Cookies were an exception. We created this recipe for our friends at ColorKitchen because the holidays are for giving and sharing. You can stop into the bake shop to pick up some of ColorKitchen's natural food dyes. They are plant based and made without the use of artificial colors, which I bet you can't you even tell?! These Tree Sugar Cookies are a fun holiday baking project to do when you have time at home this holiday season. Find the recipe and how to below.
Christmas Tree Sugar Cookies | Makes 30 Cookies
- 1 stick (113 grams) organic salted butter, softened
- 198 grams (3/4 cup + 2 Tablespoons) organic cane sugar
- 1 teaspoon organic vanilla extract
- 2 organic large eggs
- 255 grams (2 cups) organic all purpose flour
- ½ teaspoon organic cloves
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 3 sticks (339 grams) organic salted butter, softened
- 680 grams (5 cups) organic powdered sugar, sifted
- ¼ cup water
- 2 ½ tsp. ColorKitchen Green Dye
- 4 grams (a pinch) organic Dutch cocoa
- a pinch of ColorKitchen Pink Dye
- a pinch of ColorKitchen Blue Dye
- Christmas Tree Cookie Cutter
- rolling pin
- extra flour for rolling out cookie dough
- piping bags
- Ateco decorating tips #56, 30, 133, 96, 21, 34
- ColorKitchen Christmas Tree Sprinkles
- organic fine shredded coconut
Preheat oven to 375 degrees.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks.
Add the eggs and mix just slightly.
In a separate bowl, add the flour, cloves, baking powder and salt and whisk together.
the flour mixture into the butter mixture and mix until a cookie dough forms.
Flour a surface and roll out the cookie dough to ¼” thick.
Cut out Christmas Trees with a Christmas Tree cookie cutter.
Place on a baking sheet with parchment paper, space at least 1” apart.
Bake for 11 minutes.
Once cooled, start the frosting.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and water. Mix on low until combined and then speed up to mixer to high for 1 minute or until light and fluffy.
Split the frosting in six bowls. Put 50 grams in one bowl and add the Dutch cocoa, stir to combine into a chocolate frosting.
In two bowls, add 222 grams of frosting to each bowl. In one of the bowls add ½ teaspoon ColorKitchen Green Dye and in the other add 2 teaspoon ColorKitchen Green Dye. Stir both to combine completely.
In the last three bowls, add 171 grams of frosting in each. In one of the bowls, add just a pinch of ColorKitchen Blue Dye and stir to combine completely. In another bowl add just a pinch ColorKitchen Pink Dye and stir to combine completely. You want these to be very light and pastel.
Put the chocolate frosting in a piping bag with Ateco tip #56.
Put the light green frosting in a piping bag with Ateco tip #30.
Put the dark green frosting in a piping bag with Ateco tip #133.
Put the white frosting in a piping bag with Ateco tip #96.
Put the blue frosting in a piping bag with Ateco tip #21.
Put the pink frosting in a piping bag with Ateco tip #34.
Pipe different designs on each tree! Try doing all sorts of things to make them different and unique.
Sprinkle with ColorKitchen Christmas Tree Sprinkles or fine shredded coconut to make them look snowy!
Store in an airtight container.
Gluten Free - Just substitute the organic flour for 270 grams (1 3/4 cups) organic gluten free flour blend, my favorite is Namaste Organic Perfect Flour Blend.
High Altitude - Bake at 375 degrees for 8 minutes.