Supplies required to make cookies

  • 2 cupful flour.
  • ½ teaspoonful salt.
  •  ½ teaspoonful baking powder
  • 1 cupful caster sugar
  • 1 stick + 2 tablespoonful butter and room temperature
  • 1 egg + 1 egg yolk, and room temperature
  • 1 teaspoonful vanilla extract.

Supplies for decorations

  • 2 cups of butter at room temperature.
  • 2 cups of confectionary sugar that is sifted and divided.
  • 2/3 cup of condensed, cold, and sweetened milk.
  • 2 cold and large egg whites.
  • Green food coloring.
  • ½ teaspoon salt.
  • Nonpareils, round chocolate candies, and sprinkles.


Prepare the dough

Which your flour, baking soda, and salt together in a bowl.

Put the butter into a big mixing bowl

Using a stand mixer or a handheld mixer, beat the butter at medium speed until it turns creamy and smooth.

Add sugar into the mixture and continue beating for about two minutes or until the combination appears yellow and pale.

Then, bit in the egg and added the egg yolk too into the mixture.

Add vanilla extract and continue eating for 2 minutes.

Turn your mixer to low and add ½ cup of dry ingredients. Mix until they’re incorporated into the mixture. Continue adding your dry ingredients until they are all incorporated into the dough. After that, turn your dough on a cutting board or a clean counter.

Divide your dough into half and then spread each half and cover it with a polythene wrap.

Refrigerator your dough for about 1 hour. This makes the dough to hold together when rolling it.

Cut out various Christmas shapes

Using parchment paper, apply a lining on two baking shapes. Then, use a strip of wax paper to cover your counter.

After that, remove the wrap on one disk of your chilled dough and transfer the dough to the wax paper and wrap it with an extra sheet of wax paper.

Roll your dough until it is ¼ inch thick. To ensure your dough rolls evenly, you can lift the wax paper and turn the dough occasionally. Also, you can replace the wax paper and continue rolling.

Get a shallow bowl and place some baking flour in which you’ll be dipping your cookie shape cutter. As such, it prevents the dough from adhering to the cookies’ shape cutters and even tearing off your shaped dough. 

Next, remove the sheet of waxed paper from the top of the rolled out dough.

Press the Christmas tree shape cutters into the dough to produce a Christmas tree-shaped dough. Start cutting from the top-left corner and proceed until all the dough is cut into shapes.   

Transfer the cut shape onto a baking sheet and place it leaving ½ to 1 inch away from the sheet margins to give a space for the cookies to spread when they are being baked.

Dip the cutter into the flour in the shallow bowl and cut another piece of shaped dough close to the first cut leaving a thin strip of dough between the two cuts. Transfer the second piece of fashioned cookie to the baking sheet and place it in such a way that there will be 1- ½ inch space all-round the cookie. Repeat this step until you attain a dozen cookies on a baking sheet.

Wrap the cookies sheets with plastic and place them in a refrigerator. Freeze the cookies for about 15 minutes.  Doing that makes your Christmas cookies to keep their shape by becoming a bit compact to avoid spreading during baking.

Tip: Apart from using a Christmas tree-shaped cookies, you can also use other dough cutters of different shapes such as a star or jingle bell.  But then use an appropriate natural color for each when decorating them. Also, ensure to keep the excess dough in the fridge.

Bake your cookies

Before getting your cookies out of the refrigerator, pre-heat the oven you intend to use to 350°F or 180°C.

After that, remove a tray of cookies from the refrigerator and remove the plastic wrap. Insert the baking sheet full of cookies in the oven and bake for about 5 minutes.

Next, rotate the cookie sheet gently up to 90 degrees and bake the cookies for about 4-6 minutes. Ensure the cookies are firm and do not turn brown.

After that, take the baking sheets out of the oven and leave the cookies to rest for about 2 minutes. After that, use a spatula to transfer the cookies to a wire rack and leave them to continue cooling.

Repeat this procedure with the second baking sheet full of cookies to get the cookies baked.

Note: Use new sheets of the parchment paper to line your baking sheets for each set of cookies to be backed.

Prepare the frosting for your cookies

Put 2 cups of confectionary sugar into a mixing bowl and add the softened butter. After that, beat the mixture using either a stand mixer with a paddle or hand-held mixer to mix the ingredients at a moderate speed.

Add condensed sweetened milk bit by bit as you beat the mixture until the mixture turns light and fluffy.

After that, place your prepared egg white into another mixing bowl and use a mixer to beat your eggs at a relatively high speed.  As the mixer continues to beat the eggs, add ½ cup confectioner’s sugar and beat the mixture for the next 5 minutes.

Using a flat spatula, scoop the egg white mixture and add it into the bowl containing butter mixture.

With your mixture on low speed, beat the eggs and butter mixture until they form a homogeneous mixture.

Then, add a ½ cup confectionary sugar left and vanilla extract into the mixture and continue beating with your mixture set on low speed until everything mixes into a uniform layer.

With your mixer still on low speed, add green food coloring drop by drop and maintain your mixer on low speed. Continue adding the coloring until you achieve your desired shade.

After that, turn your mixture off and get it out of the frosting.

Cover the frosting with a plastic wrap and place the cooking bowl in your refrigerator and wait till the time you’re ready to frost the cookies.

Decorate the Christmas tree-shaped cookies

Place a clean sheet of waxed paper on your countertop to cover it before using it. After that, put a batch of cookies on the paper while sparing 1-inch pace all-round and between the cookies.

Take the frosting from the refrigerator and apply a thin layer of green frosting on each cookie using a cheese spreader or a butter knife.

After that, place the chocolate candies in a diagonally curved line, thereby creating a ‘garland’. Finally, top your frosting with nonpareils or sprinkles.

When should you make Christmas cookies?

As for storing dough, we recommend that you can make it and store the batter 2-3 days in the refrigerator, tightly covered. You can also freeze most drop and roll cookie batters for a few weeks. That should be enough to get you started, but let us know if you have other questions.

What ingredients do you need to make cookies from scratch?

  1. 2 ¾ cups all-purpose flour.
  2. 1 teaspoon baking soda.
  3. ½ teaspoon baking powder.
  4. 1 cup butter, softened.
  5. 1 ½ cups white sugar.
  6. 1 egg.
  7. 1 teaspoon vanilla extract.

Why do my Christmas cookies not keep their shape?

Too much flour will make your cookies dry and crumbly. Too much sugar and butter can make sugar cookies spread and lose their shape when baked. This one requires a little patience because once you roll out your dough, you are ready to bake. Be patient and bake your cookies when the dough is really cold.

How do I stop my cookies from spreading?

Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.

How do you keep cookies from flattening?

Why are my cookies so flat and thin?

One of the most common reasons why cookies didn’t spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It’s very easy to over measure flour when using cup measurements.

What is the most common temperature to bake a cookie?

For most cookies, there’s enough fat in the dough to keep them from sticking to your baking sheets—no greasing required. If you grease the pans unnecessarily, the dough will flatten too much as it bakes. Related, reusing baking sheets for multiple batches of cookies can be another cause of flat cookies.

Can you bake cookies at 375?

350° is the standard temp for a cookie, and it’s a great one. Your cookies will bake evenly and the outside will be done at the same time as the inside. Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie. The outsides will be a little softer, too.

Do cookies go on the top or bottom?

Cookies baked at 375 degrees F will have a thicker, chewier bottom.

How long should I put my cookies in the oven?

The simple answer to this question is, meet in the middle. Cookies should (almost) always be baked on the middle rack of the oven. The middle rack offers the most even heat and air circulation which helps cookies bake consistently.

How long should you bake cookies at 350?

Bake until the cookies are lightly browned and no longer wet in the center, 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. (Take the cookies out of the oven 1 or 2 minutes before the cookies are cooked, as they will continue to cook on the baking pans.)

Why do my cookies turn hard after they cool?

Generally, cookies are baked in a moderate oven350 degrees F (175 degrees C) — for 8 to 12 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the baking sheet for 3 to 5 minutes before transferring to a cooling rack.

Do you flip cookies when baking?

Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. The longer they sit, the more stale they become.

What can I use if I don’t have a cookie scoop?

Not rotating the cookies during baking

Just as home oven temperature indicators are misleading, most oven temperatures vary from top to bottom and from side to side. So you want to rotate your cookie sheets halfway through to ensure an even bake.

How do I make my cookies pretty?

STEP 1: I use a 1 Tablespoon cookie scoop but if you don’t have a cookie scoop you can also use a 1 Tablespoon measuring spoon. STEP 2 & STEP 3: I use my cookie scoop or a measuring spoon, and I scoop 2 cookie dough scoops into my hand which equals 2 Tablespoons of cookie dough for each cookie dough ball.

What can go wrong when making cookies?

“Try to make all the cookies uniform—they bake more evenly and they look much better,” says Lipton. “The easiest way to do this is to use a cookie scoop, essentially a small ice cream scoop.” She recommends using OXO’s Medium Cookie Scoop for the best results.