20dropsgreen food coloring(as needed for desired color)
Christmas sprinklesfor decorating
In a medium mixing bowl, whisk together flour, salt, and baking powder.
2 cups flour, 1/4 tsp salt, 2 tsp baking powder
In a separate bowl, use an electric mixer to cream together the butter and sugar until pale and fluffy.
2/3 cup salted butter, 2/3 cup sugar
Add one egg at a time and mix well between each egg.
2 large eggs
Add the vanilla and beat until all ingredients are well incorporated.
1 tsp vanilla extract
Combine the dry ingredients with the cream mixture and beat until all ingredients are well combined.
Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour.
After the dough has chilled, preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
Flour your working surface and roll out the dough until a rolling pin until it is about 1/4″ thick. Dip a Christmas tree shaped cookie cutter in some flour to help it cut better, then cut the dough. Repeat until all the dough is cut into tree shapes.
Place cut dough on baking sheets about 1 1/2″ apart and bake for 7 – 10 minutes, or until small cracks appear on the surface of the cookies.
Remove from the oven and allow cookies to cool on baking sheet for 5 minutes, then transfer to wire cooling rack to finish cooling completely.
Cream the butter until light and fluffy.
2/3 cup salted butter
Add powdered sugar a little at a time, mixing well between.
4 cups powdered sugar
Next add the vanilla and mix. Then add just enough milk to get a good consistency.
1 TBS vanilla, 3 tsp milk
Mix food coloring to achieve desired color. Set aside to use after cookies cool.
20 drops green food coloring
Add frosting to a piping bag fitted with a #98 piping tip (or other star shaped tip).
Once cookies are completely cooled, pipe frosting onto the trees, starting at the base and making sure to overlap to get the textured tree branch appearance.
Add Christmas sprinkles, candies, and other things to decorate the trees.
Store the cookies at room temperature in an airtight container for up to one week.Place wax paper between layers so they don’t stick together but beware, the frosting will likely not look exactly the same as when you put it in the container!Store for longer by placing the cookies in the refrigerator (for up to 2 weeks) or by freezing them (for up to six months).Use firm pressure when you’re piping the frosting so that you end up with nice thick lines that are continual and not broken lines. Firm pressure is best!