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These Christmas tree cookies are decorated with 4 colors of royal icing to create an ombre effect! With different shades of green you’ll get a fun, festive and impressive cookie to add to the list of Christmas cookies.
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Ombré Christmas Tree Cookies

Prep Time1 hour
Cook Time11 minutes
Total Time1 hour 11 minutes
Servings: 18 -20

Ingredients

  • Christmas Tree Cookies:
  • 2 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 3/4 cup (1 and 1/2 sticks) unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • Royal Icing:
  • 4 cups powdered sugar
  • 3 tablespoons meringue powder
  • 7 to 9 Tablespoons room temperature water
  • green yellow, and blue food coloring
  • Food Coloring Guide:
  • Darkest Green Frosting: 20 blue 60 green, 7 yellow
  • Middle Green Frosting: 40 green 10 yellow, 5 blue
  • Light Green Frosting: 5 green
  • Very Light Green Frosting: 1 green

Instructions

  • In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
  • In a large bowl using a stand mixer fitted with the paddle attachment or a hand mixer or a stand, beat the butter and sugar together on high speed until smooth and creamy, at least 2 minutes. Add the egg, vanilla, and almond extract and beat on high speed until light and fluffy, about 2 more minutes. Scrape down the sides and up the bottom of the bowl as needed.
  • Add the dry ingredients to the wet ingredients and mix on low speed until combined. Divide the dough into 2 equal parts and roll each portion out onto a lightly floured piece of parchment paper or silicone baking mat to about 1/4-inch thickness.
  • Stack the two pieces of dough on top of each with parchment paper in between then refrigerate for at least 1 hour or up to 2 days.
  • Once chilled, preheat oven to 350°F and line 2 large baking sheets with parchment paper or a silicone baking mats. Remove one of the pieces of dough from the refrigerator and using a Christmas tree cookie cutter, cut into shapes. Re-roll the leftover dough and continue cutting until all is used. Repeat with the 2nd piece of dough.
  • Arrange the cookies on the prepared baking sheets about 3 inches apart. Bake for 11-12 minutes or until they're lightly browned around the edges, rotating the pan half way through the baking time. Allow cookies to cool on the baking sheet for 5-7 minutes then transfer to a wire rack to cool completely before decorating with icing.
  • Once cooled, make the frosting. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat the powdered sugar, meringue powder and 7 tablespoons of water together on high speed for at least 5 minutes. If you lift the whisk or beaters up the icing should drizzle down and smooth out within 10 seconds. If it's too thick add water a tablespoon at a time until you reach your desired consistency.
  • Divide the frosting equally into four bowls. Use the food coloring guide in the recipe above to color each icing: one dark, one medium, one light and one extra light. Make sure your cookies are sitting on something easy to move, like a baking sheet, to easily transfer to the refrigerator.
  • Once you’ve colored the frosting, start with the darkest color icing for the bottom of the trees. Pour into an icing bag and cut a very, very small portion of the bottom to make a tiny opening or use a small frosting tip. Place a damp towel over the other three frostings so they don’t dry out.
  • Outline the bottom of the trees with the dark green then flood the middle with more icing. Use a toothpick to cover any small holes. Repeat this process until you’ve frosted the bottom of every cookie.
  • Then repeat the process with every color of icing, going up the tree and ending with the lightest color at the top of the tree. Place the tray of cookies in the fridge to set and dry completely.
  • Store cookies in an air tight container at room temperature for 3 days or in the freezer for up to 3 months.