Best 5 Christmas Tree Cookie Forest Recipes

CHRISTMAS TREE COOKIE POPS

Steps:

• Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies. On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Use various sizes tree-shaped cutters to cut trees from dough, rolling and rerolling dough as necessary.
• Place cookies on ungreased cookie sheet. Press paper lollipop stick into center of each cookie. Bake 10 to 12 minutes or until edges are set and cookies are light golden brown. Cool 5 minutes on cookie sheets; remove to cooling rack to cool completely, about 30 minutes.
• Divide frosting into 3 or 4 bowls; color with assorted shades of green food color. Frost cookies with frosting; decorate as desired.

CHRISTMAS TREE COOKIES

Steps:

• Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
• Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.
• Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.

CHRISTMAS TREE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Combine flour and baking powder; gradually add to creamed mixture and mix well., Divide dough in half. Tint half of the dough green; knead well to distribute color evenly. Leave remaining dough white. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Use tree-shaped cookie cutters with identical shapes, measuring 21/2 in., 3 in., 4 in. and 41/2 in. Cut out an even number of cookies with each size cookie cutter., Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Immediately cut half of each size tree cookies in half from top to bottom. If tree cookie cutters have trunks, trim trunks off trees, creating a flat base. Remove to wire racks to cool., For frosting, in a large bowl, combine the confectioners' sugar, water, meringue powder, vanilla and cream of tartar. Beat on high speed for 8-10 minutes or until stiff peaks form. Divide frosting in half. Tint half of the frosting green; leave remaining frosting white. Cover frosting with damp paper towels or plastic wrap between uses., To glaze trees: In a small bowl, thin 1 cup green frosting with 2-3 Tbsp. water until frosting reaches pourable consistency. Place matching pairs of whole and halved cookies on a wire rack over waxed paper. Pour icing over cookies; spread with a metal spatula to completely cover top and sides of cookies. Let dry completely. Assemble and decorate as desired. , To make a four-sided tree: Cut a small hole in the corner of a pastry or resealable plastic bag; insert round pastry tip #5. Fill with green or white frosting to match the tree you are decorating. Pipe a line of frosting along the cut edge of one of the halved cookies; press frosted edge along center of a matching whole cookie. Let dry until firm.Stand up partially assembled tree. Attach one matching cookie half to the opposite side of the tree by piping frosting along the center of the whole cookie. Let dry completely. Decorate as desired., To make an eight-sided tree: Assemble as described for four-sided tree, using white or green cookies. Using matching colored frosting, attach four more cookie halves; halves should be one half-size smaller than whole center cookie. Let dry completely. Decorate as desired., To make Christmas lights decoration: Using a pastry or resealable plastic bag, round pastry tip #2 and green frosting, pipe cords. Attach sprinkles for lights. Let dry completely. , To make snow-tipped decoration: Using a pastry or resealable plastic bag, large round pastry tip #8 and white frosting, pipe snow on tips of branches. Sprinkle with edible glitter. Let dry completely., To make garland decoration: Using a pastry or resealable plastic bag, medium star pastry tip #21 and either white or green frosting, pipe garlands around trees. Decorate with sprinkles if desired. Let dry completely.

CHRISTMAS TREE COOKIE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the cookie dough and all-purpose flour using a stand mixer.
• Roll out the dough between two sheets of parchment until it is about 1/4-inch thick.
• Cut the shape of a Christmas tree and transfer the tree to a baking sheet. Combine the remaining scraps of dough and roll out to the same thickness as before. Cut the rolled scraps with assorted cookie cutters, these will be used as ornaments to decorate your tree. Place on a separate baking sheet. Bake the tree for 16 to 18 minutes and the smaller decorations for 12 minutes. Let cool completely and decorate as you wish.

STACKED CHRISTMAS TREE COOKIES

Steps:

• Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature to soften, 5-10 minutes. Beat in vanilla. Add flour; beat until blended., On a lightly floured surface, roll dough to 1/4-in. thickness. Using a floured 2-in. round cookie cutter, cut out 18 cookies. Repeat with 1-1/2-in. and 1-in. round cookie cutters. For remaining dough, use a floured 1/2-in. star-shaped cookie cutter to cut out 9 stars. , Sprinkle round cookies with colored sugar. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 6-9 minutes. Remove to wire racks to cool completely., For each Christmas tree, pipe frosting on top of a Rolo candy for a trunk; top with a 2-in. cookie. Pipe frosting on top and bottom of a Necco wafer; place in center of cookie. Top with another 2-in. cookie. Repeat layers with two 1-1/2-in. cookies and two 1-in. cookies, using Smarties between the smaller layers. , For stars, color a small amount of frosting yellow and pipe onto cookies; attach to the tops of trees using additional frosting. Thin remaining frosting with water; drizzle over edges. Decorate with nonpareils.