CHRISTMAS TREE SUGAR COOKIES

1. Ingredients

A. Sugar Cookie Dough

• 3 cups (360g) all-purpose flour

• 1 cup (226g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 1 large egg

• 1½ tsp vanilla extract

• ½ tsp almond extract (optional but recommended)

• 1½ tsp baking powder

• ½ tsp salt

B. Royal Icing

• 4 cups (480g) powdered sugar

• 3 tbsp meringue powder

• 6 tbsp water (adjust as needed)

• Gel food coloring: green, red, white, yellow, gold

• Optional: lemon extract or vanilla extract (½ tsp)

C. Decorations

• Gold sprinkles

• Silver dragees

• Colored nonpareils

• Edible glitter

• Mini sugar pearls

• Gold star sugar toppers

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2. Instructions

A. Make the Sugar Cookie Dough

1. In a large mixing bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes).

2. Add egg, vanilla, and almond extract; continue mixing until combined.

3. In a separate bowl, whisk together flour, baking powder, and salt.

4. Add dry ingredients to the butter mixture gradually. Mix until a soft dough forms.

5. Divide dough in half, wrap each portion in plastic wrap, and refrigerate for at least 1 hour (important for clean cuts).

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B. Shape the Cookies

1. Preheat oven to 180°C (350°F).

2. On a lightly floured surface, roll dough to 0.6–0.8 cm thickness.

3. Use a Christmas tree cookie cutter to cut out shapes.

4. Transfer cookies to a parchment-lined baking sheet.

5. Bake for 8–10 minutes, until edges are lightly golden.

6. Let cookies cool completely before decorating.

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C. Prepare the Royal Icing

1. In a bowl, whisk meringue powder and powdered sugar.

2. Add 6 tbsp water and beat on medium speed for 2–3 minutes until smooth.

3. If icing is too thick, add 1 tsp water at a time.

4. Divide icing into multiple bowls and tint with gel colors:

   • Dark green

   • Light green

   • Red

   • Yellow

   • White

5. Pour icing into piping bags (thin tip for outlining, thicker for flooding).

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D. Decorate the Cookies

1. Outline each tree with icing.

2. Flood the inside with matching colored icing; use a toothpick to smooth the surface.

3. Add sprinkles, pearls, glitter, and gold stars while icing is still wet.

4. For details (garlands, dots, snow), use contrasting-colored icing after the base layer dries.

5. Let decorated cookies sit for 6–8 hours to fully harden.

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3. Storage

• Room temperature: airtight container for 1 week.

• Refrigerator: up to 2 weeks.

• Freezer: undecorated cookies freeze for 3 months; decorated cookies freeze for 1 month.