3D Christmas tree cookies

Published Dec 23, 2021 02:00 p.m. ET
iStock / wmaster890

When it comes to Christmas recipes, this one takes the cake, as it really pops unlike most 2D desserts, and the best part is that they’re really easy to make. With little more than a light, flaky sugar cookie base and a hearty helping of buttercream frosting, these artistic Christmas tree cookies are enough to make the holidays feel extra special.

Cannabis-infused Christmas tree cookies

These Christmas cookies store well with a shelf life of 4-5 days in the fridge, making them perfect for gifting or making ahead for a gathering, and if you want to create something extra festive, then you can add tiny topping candies (infused or otherwise) to complete the look.

Preparation time: 20 minutes

Cooking time: 9 minutes

Cooling time: 1 hour

Calories: 434 per 100grams

Servings: 10-12 Christmas trees

Cookie ingredients

  • 1 large egg
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup cannabutter
  • ½ cup unsalted butter
  • 1 tablespoon milk
  • ¾ tablespoons baking powder
  • ¼ teaspoon salt
  • Icing sugar (to roll the dough)

Buttercream icing ingredients

  • 4 ½ cups icing sugar
  • 1 cup unsalted butter
  • ¼ cup heavy cream (or whole milk)
  • 2 teaspoons vanilla extract
  • 5-10 drops green food coloring
  • Salt (to taste)

Tools

  • Large mixing bowls
  • Whisk
  • Electric mixer
  • Plastic wrap
  • Rolling pin
  • 1-inch circle cookie cutter
  • 2-inch circle cookie cutter
  • 3-inch circle cookie cutter
  • Medium mixing bowl
  • Silicone spatula
  • 1 piping bag (or Ziploc baggie with a corner cut off)

Instructions

  1. Sift the dry cookie ingredients in a large bowl. Set it aside for now.

  2. Add both types of butter and the sugar to another bowl and cream them together using an electric mixer until smooth.

  3. Toss in the milk and eggs and beat the mixture to thoroughly combine the ingredients.

  4. Turn the mixer down to its lowest setting before slowly adding the dry ingredients ¼ cup at a time to the wet ones, working them into the dough completely before adding more.

  5. Once the dough pulls away from the sides of the bowl, it’s ready to be wrapped in plastic and then placed into the fridge for at least 1 hour.

  6. Preheat the oven to 375°F.

  7. Sprinkle a fair amount of icing sugar over a clean surface before rolling out the dough, using additional sugar to keep the pin from sticking.

  8. It’s time to get out those cookie cutters and use them to make an even number of each size. From this amount of dough, depending on the size of your cutters, you should expect to get somewhere around 10-12 of each size.

  9. Once the dough is cut, it’s time to transfer the unbaked cookies to a cookie sheet, with even spacing.

  10. Bake the cookies in the oven for 9 minutes, or until they start to turn really light golden brown around the edges.

  11. Leave the cookies on a wire rack to cool while you prepare the icing.

  12. Cream the butter using an electric mixer until it’s smooth and lump-free.

  13. Pour in the icing sugar, vanilla extract, and heavy cream, and then blend it all at medium speed until the frosting thickens.

  14. Add anywhere from 5-10 drops of food coloring depending on the darkness you’d like to achieve and gently fold that into the icing using a silicone spatula.

  15. Transfer the icing from the bowl to a piping bag.

  16. Squeeze a generous helping of icing onto the largest of the cookies.

  17. Use the next size down to sandwich the icing, and then repeat until you’ve got all 3 cookies stacked forming the base of your trees, with empty tops.

  18. To make the tips of the trees, you’ll need to squeeze the piping bag gently and then pull up quickly which should form a nice point.

These delicious treats are now ready to store, serve, gift or enjoy!

A cannabisinfused fruit cake recipe just in time for the holidays
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