Description
Festive red velvet cookies shaped like Christmas trees, perfect for holiday baking and decorating.
Ingredients
Scale
- 2 1/2 cups (312g) all-purpose flour (spooned & leveled)
- 2 tablespoons (10g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (225g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon (15ml) red food coloring (liquid or gel)
- Royal Icing
- 2/3 cup (80g) confectioners' sugar
- 1 1/2 teaspoons milk
- 1/4 teaspoon pure vanilla extract
- Christmas Tree Colored Sugars
- white sanding sugar
- green sanding sugar
- yellow sanding sugar
Instructions
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1 minute. Add the granulated sugar and brown sugar, and beat on high speed until light and fluffy, about 2 minutes. Scrape down the sides as needed.
- Beat in the egg, vanilla, and food coloring on medium-high speed until combined. Scrape down the sides.
- With the mixer on low speed, slowly add the dry ingredients and beat just until combined. The dough will be soft. Divide the dough in half, flatten each half into a disk, cover tightly, and chill in the refrigerator for at least 2 hours and up to 2 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove dough from the refrigerator and roll out one disk to 1/4-inch thick on a lightly floured work surface. For best results, work with half of the dough at a time. Cut the dough with the Christmas tree cookie cutter (whatever size you have). Arrange shapes 2 inches apart on the baking sheets. If the dough is too sticky after rolling, chill in the refrigerator for 30 minutes before cutting.
- Bake for 10-12 minutes, or until the cookies appear set and the bottoms are just lightly browned. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool completely before icing.
- Meanwhile, make the icing: Whisk all icing ingredients together in a small bowl. It should be thick yet spreadable. If too thick, add more milk. If too thin, add more confectioners' sugar.
- Ice the cooled cookies with the royal icing using a small knife, or spread with a spatula. Grab a few tablespoon-size bowls and fill each with about 1/2 cup of white and 1/2 cup of green sanding sugar. Press the bottom and sides of the iced cookie into the sugars. For the star, press just the tip into yellow sugar.
- Allow iced cookies to set for at least 1 hour before storing or serving. Cookies stay fresh in an airtight container at room temperature for up to 3 days. Iced cookies can last up to 5 days.
Notes
Make ahead tip: Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before icing. Dough freezes well for up to 3 months—thaw in the refrigerator overnight. Baked cookie dough was accidentally omitted from the title but the cookies are baked!
- Prep Time: 2 hours 30 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 123kcal
- Sugar: 14g
- Fat: 4g
- Carbohydrates: 21g
- Protein: 1g