This soft cutout Christmas tree sugar cookie recipe with icing recipe is a fail-proof for the holidays! Made with simple ingredients these cookies are thick and soft, yet hold up well to frosting and sprinkles. Cut your cookies into any shape and decorate as desired, I love the fun look of these tree cookies and they are very easy to decorate!
If you’re a holiday cookie fan you will love this recipe. There is something so fun about decorating cookies during the holidays. Try these Roll Out Sugar Cookies or these Easy Cut Out Sugar Cookies with Betty Crocker Mix for a homemade taste without the work.
Check out all of my Cookie Recipes for a fun and festive holiday season!
Highlights Of The Cookie Recipe
- No chill time: this sugar cookie dough surprisingly needs no chill time, simply prepare dough and transfer directly into the oven! This is great when you need cookies in a hurry, plus who likes to wait anyway! If needed, dough can be chilled and baked later.
- Soft and chewy: these cookies get a soft, buttery, slightly cakey texture which pairs perfectly with the sweet buttercream frosting.
- Great for any occasion: not only are the great for the winter months but they are fun for birthdays, Easter, or valentines day! These can be cut into any shape and decorated in a number of different way, they even make great sandwich cookies.
- Failproof: need a recipe you can count on? This is the prefect cookie, I have made this recipe dozens of times for events and parties and they turn out perfectly each time. I have yet to have my cookies spread or lose their shape.
- Great for cookie exchanges: these frosted tree cookies make the perfect addition to any holiday cookie box or cookie exchange! They look fancy, but are secretly so simple – everyone raves about these. This recipe is one you can count on.
Looking to build your holiday cookie box or planning for a cookie exchange? Try some of my favorite Christmas cookie recipes like Peanut Butter Blossom Cookies, Homemade Peppermint Marshmallows, Peppermint Brownie Cookies, as well as Chocolate Peanut Butter Fudge, and Easy Chocolate Covered Pretzel Rods!
If you need some more inspiration for your holiday baking, my 2023 Holiday Cookie Box or my 2022 Holiday Cookie Box can help!
Ingredient List & Substitutions
- Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. Do not substitute margarine and make sure the butter is softened at room temperature. You will need butter for the cookies and the frosting.
- Powdered sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars like granulated sugar or brown sugar can impact the dough differently and change how the cookie bakes and rises. Powdered sugar creates a light and airy cookie.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, it helps the egg to incorporate better into the dough.
- Pure vanilla extract: use homemade or store-bought vanilla extract. Vanilla bean paste can also work.
- Almond extract: use homemade or store-bought almond extract.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
- Baking powder: do not substitute baking soda and make sure your baking powder is fresh and not expired, after a couple months it will start to lose it’s potency.
- Heavy cream: this is used to thin out the buttercream and create a light airy frosting. Whole milk or half and half will work.
- Food coloring & Sprinkles: green food coloring is used to dye the frosting that will create the Christmas tree look. Sprinkles or edible glitter can be used to decorate frosted cookies.
How to make the Soft Cutout Christmas Cookies
Let’s talk a little about how to make these soft sugar cookies (The printable instructions are in the recipe card below.)
Quick overview:
- Cream butter and sugar. Add in the egg, vanilla, and almond extract.
- Add in dry ingredients, mix to combine.
- Transfer dough to floured surface, roll out.
- Cut into shapes and place on a lined baking sheet.
- Bake on a cookie sheet and cool completely.
- Whip up buttercream and frost cooled cookies, decorate with sprinkles.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, cream butter for 3-4 minutes until light and fluffy. Add in the powdered sugar and mix until combined. Mix in the egg, vanilla extract, and almond extract.
- Once combined, mix in the flour mixture into the wet ingredients. Mix on low speed. Preheat oven to 350 degrees F.
3. Once the dough has formed, transfer onto a lightly floured surface. Use a rolling pin to roll dough to about 1/4″ thickness (divide dough into two batches if needed). Cut out Christmas trees using a cookie cutter. Reroll dough and repeat until all the dough has been used.
4. Line baking sheets with parchment paper or a silicone mat. Place cutout cookies 2″ apart on the baking sheets, this will need to be done in batches. Bake cookies at 350 for 9-11 minutes until the cookies are golden brown. Cookies will still be soft, allow to cool for a few minutes before transferring to a cooling rack to cool completely.
5. Whip buttercream up in a stand mixer or large mixing bowl with a hand mixer. Dye frosting to the desired shade of green or other desired color.
How to decorate the cookies:
6. Once cookies have been cooled completely, they can be frosted. Don’t frost warm cookies or the buttercream can melt. Use a Wilton #21 star tip to create the “leaves” of the tree. Begin at the bottom of the cookie. You want to start at the bottom and pull the frosting up.
7. Continue frosting the second and third row or “leaves”, again frosting from the bottom of the row up. One your tree is complete, top with festive sprinkles of desired. Repeat with the remaining cookies. Frosting can also be spread on with a knife or flat edge spatula.
8. Enjoy cookies immediately or leave out on Christmas eve for a special guest!
More Drool-Worthy Desserts
- Cranberry Orange Shortbread Cookies – buttery cookies studded with fresh orange and dried cranberries.
- Egg Nog Coffee Cake with Brown Sugar Crumble – a great seasonal cake made with egg nog!
- Sandwich Cookies with Chocolate Ganache Filling – bite sized shortbread sandwich cookies.
- Buttery Shortbread Cookie Recipe – classic shortbread cookies, a great base recipe.
Tools I Use For The Frosted Cookies
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Plastic Bench Scraper – I use my plastic dough scrapper all the time, it is perfect for scrapping cookie dough out of a round mixing bowl or off of the counter.
- Holiday Cookie Cutters: you always need fun cookie cutters on hand! This holiday set has some of my favorite shapes!
Storage
These cookies are easy to store. Simply allow to cool completely and store cookies in an airtight zip top bag or container. Store unfrosted cookies at room temperature for 5-6 days or frosted cookies in the fridge for 4-5 days. Cookies can also be kept in the freezer, see below for how to!
Recipe FAQs
How thick should I roll out my sugar cookie dough?
Depending on the texture you desire, sugar cookies are best rolled out between 1/4″ and 1/2″. This creates a thick, somewhat chewy cookie that stands up well to frosting. If you desire a thinner, more crunchy cookie you can roll out thinner. Keep in mind, the thickness of your cookie will impact how many cookies you get per batch.
Is it better to roll cookies out on flour or powdered sugar?
I prefer to use flour, I find it gets less clumpy and lasts through multiple batches of rerolling out the dough. For obvious reasons, flour also doesn’t add the additional sweetness that powdered sugar adds, which I prefer. Either ingredient will work, make sure to use something or your dough will stick!
Should sugar cookie dough be chilled before rolling?
Sugar cookie dough can be chilled prior to rolling or baking, but this recipe does not need to be chilled. These cookies hold up great and keep their shape without chilling. The reason we chill cookie dough is to allow the fat (typically butter) to set back up so the cookies don’t spread too much during baking. While this recipe doesn’t require chilling, cookies can certainly be chilled prior to rolling or baking if needed.
Should I bake cut out cookies on parchment paper?
I like to bake my cut out cookies on parchment for a few reasons. The parchment helps ensure the cookies don’t stick, sugar cookie can be soft and fragile so it helps when they slide right off the pan. The parchment also absorbs some of the fat so the cookies don’t get greasy on the bottom.
How long will baked sugar cookies stay fresh?
Baked sugar cookies will stay soft and fresh for 5-6 days at room temperature if store in an airtight container.
Can I freeze baked sugar cookies?
Yes! Baked sugar cookies can be stored in the freezer for a later time. You can freeze your cookies two ways, frosted and unfrosted. Unfrosted cookies can be cooled and store in freezer safe bags and placed in the freezer for 2-3 months. Frosted cookies can be placed in the freezer on a sheet pan to set up then transferred to a freezer safe bag and stored for 1-2 months. Simply remove cookies from the freezer and allow to come to room temperature, frosted cookies will be ready to eat.
More Homemade Cookie Recipes
If you like these sugar cookies, you’ll be sure to love these other homemade cookies. From chocolate chip and peanut butter, to Nutella and oatmeal – the choices are endless!
- Nutella (Chocolate Hazelnut) Oatmeal Cookies Recipe – full of gooey, rich chocolate flavor!
- One Bowl Easy Thin and Chewy Chocolate Chip Cookies – a classic, must have!
- Oatmeal Chocolate Chunk Cookies – chewy and decadent studded with oats and chocolate.
- Easy Soft & Chewy Oatmeal Raisin Cookies – with hints of cinnamon these are loaded with chewy raisins!
- Thick & Chewy Peanut Butter Cookies – perfect for the peanut butter lover in your life!
Soft Cutout Christmas Tree Sugar Cookie Recipe with Icing
Ingredients
For the Sugar Cookies:
- 2 3/4 cups All-purpose flour
- 2 tsps Baking Powder
- 1/2 tsp Salt
- 1 cup Unsalted Butter, softened
- 1 3/4 cup Powdered sugar
- 1 large Egg, at room temperature
- 1 tbsp Vanilla Extract or vanilla bean paste
- 1 tsp Almond Extract
For the Frosting:
- 1 1/2 sticks Unsalted Butter, softened
- 1 tbsp Vanilla extract
- 1-2 tbsp Heavy cream or Milk
- 3-4 cups Powdered Sugar
- Green food coloring
- Sprinkles or colored sugar, optional
Instructions
For the Sugar Cookies:
- Preheat the oven to 350 degrees F, and line baking sheets with silicone mats or parchment paper, set aside. In a small mixing bowl combine the flour, baking powder, and salt. Stir to combine, set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until fluffy, 3-4 minutes. Add in the powdered sugar and mix for another 2-3 minutes until creamy. Add in the vanilla, almond, and egg, mixing to combine.
- Add in the dry ingredients and mix on low until combined. The dough should be tacky but not too sticky, if it is too sticky add an extra tablespoon or two of flour.
- Transfer the dough onto a floured surface and roll out to about 1/4" thick. Use a Christmas Tree cookie cutter to cut out cookies.
- Transfer cookies to the prepared baking sheets and spread about 2" apart. Bake for 8-11 minutes until slightly golden brown the cookies will still be slightly soft*. Allow to cool slightly before transferring to a wire rack. Allow to cool completely before frosting.
For the Frosting:
- In the bowl of a stand mixer or if using a hand mixer, a large mixing bowl, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and heavy cream, mix to combine.
- With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Continue to add powdered sugar until you have reached a desired consistency, you may not need all 4 cups.
- Mix in green food coloring until the desired shade is reached. Spread or pipe the frosting* onto the cooled cookies, decorate with colored sugar or sprinkles as desired!
Notes
Nutrition
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