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Easy Shortbread Christmas Tree Cookies

This cute and easy Christmas Tree Cookies recipe is perfect for baking with kids. Enjoy as a fun treat or pack up for homemade gifts.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert, Party Food, Snack
Cuisine: British, Christmas
Servings: 16 cookies
Author: Grace Hall


For the cookies:

  • 250 g unsalted butter
  • 125 g golden caster sugar
  • 2 tsp vanilla extract
  • green gel food colouring
  • 375 g plain flour

To decorate:

  • 150 g icing sugar
  • green gel food colouring
  • star shaped chocolates I used Milky Way Magic Stars
  • edible lustre gold or silver spray
  • assorted sprinkles of your choice


  • Preheat your oven to 160°C (Gas mark 2/325°F). Line 2 baking trays with baking paper.
  • Pop the butter and sugar into a large mixing bowl, then whisk together with an electric whisk until pale and fluffy.
  • Add the vanilla extract and green gel food colouring and whisk again until well combined.
  • Sieve in the flour.  Whisk again until the mixture comes together to form a dough (You may need to pull the dough together with your hands as it's quite crumbly).
  • Roll the dough out on a lightly floured surface to around 1cm thick.  Cut a triangle from thick card and use as a template to cut the dough into triangles. My triangles were approx. 10cm x 6cm in size.
  • Carefully transfer to the baking trays, then bake for around 15 minutes until golden.
  • After removing from the oven, leave the cookies to cool on the baking trays for at least 10 minutes before transferring to a cooling rack to finish cooling. Be careful, these cookies are very soft and crumbly whilst still warm.
  • Whilst the cookies are cooling, pop the chocolate stars onto a piece of baking paper and spray with the edible gold or silver lustre.
  • Once the cookies are completely cool, make the icing:
  • Sieve the icing sugar into a bowl then add the food colouring with a splash of water. Stir well until the sugar has dissolved and the icing is completely green. Add a little more water if needed to get the correct consistency of icing – it should be a thick paste suitable for piping.
  • Spoon the icing into a piping bag with a thin round piping tip (if you don't have a piping tip, just use a disposable piping bag or even a freezer bag, and snip off the tip for piping).
  • Pipe a zig zag pattern onto each cookie to make a Christmas tree.
  • Working quickly, top with sprinkles of your choice to decorate. I used mini rainbow chocolate beans, hundreds and thousands and silver and white sugar pearls.
  • Finish each cookie with a chocolate star, then leave the icing to dry and set.
  • Once the icing has completely dried, you can store the cookies in an airtight container, layered with baking paper to separate them, until ready to serve.