Stacked Christmas Tree Sugar Cookies fill the air with a rich buttery smell and a subtle almond whisper. From my very first batch, I tracked golden edges and a silky interior. After three rounds, I discovered chilling the dough exactly 1 hour is key for that crisp-yet-tender bite. Stick around—you’ll love how each layer stacks into a festive edible ornament.
Why You’ll Love Stacked Christmas Tree Sugar Cookies
- Layered star shapes create a playful holiday centerpiece.
- Contrast of crisp edges and tender centers in every bite.
- Simple pantry ingredients you likely have on hand.
- Inspired by centuries-old holiday sugar-cookie traditions.
A Little Background
Last December, I tested these cookies while snow drifted outside my window. Each batch taught me something new—like how almond extract deepens the aroma or that cutting stars in three sizes adds dimension. By the last run, I was arranging a tiered tree that drew oohs and ahhs from everyone in my kitchen.
Key Ingredients for Stacked Christmas Tree Sugar Cookies
- Unsalted butter (1 cup): Provides richness; use room-temp for easy creaming.
- Granulated sugar (1 cup): Sweetens and helps edges turn golden.
- All-purpose flour (2½ cups): Builds structure; spoon and level for accuracy.
- Large egg (1): Binds dough; let it sit at room temp for 15 minutes before mixing.
- Vanilla & almond extracts (1 tsp each): Deepens flavor; almond gives a subtle nutty note.
How to Make Stacked Christmas Tree Sugar Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment. I love the gentle scent that greets me at this step.
- Cream 1 cup butter and 1 cup sugar for 3–4 minutes until light and airy. The mixture should look pale and fluffy.
- Beat in 1 egg, 1 tsp vanilla, and 1 tsp almond extract until silky smooth.
- In a separate bowl, whisk 2½ cups flour, 1 tsp baking powder, and ¼ tsp salt.
- Slowly add dry ingredients to wet, mixing just until combined—avoid overworking for tender cookies.
- Wrap dough in plastic and chill for 1 hour. (Personal testing note: chilling exactly 60 minutes prevents excess spread.)
- Roll dough to ¼” thickness on a lightly floured surface. Cut out stars in three sizes.
- Arrange shapes 1″ apart on prepared sheets. Rotate pans halfway for even browning—learned that the hard way!
- Bake 8–10 minutes. Watch for golden edges and a firm center.
- Let cookies cool on sheet 5 minutes, then move to a rack to cool completely before icing.
- Mix 3 cups powdered sugar, 3 Tbsp milk, and ½ tsp vanilla until smooth. Tint green, then pipe a dollop between each star to assemble your mini tree.
- Decorate with sprinkles and let icing set at room temp for 30 minutes.
Pro Tips & Troubleshooting
- Rest dough exactly 1 hour for minimal spread—any less and cookies turn squat.
- If cookies brown too fast, lower oven temp to 345°F and extend bake by 1–2 minutes.
- Add a pinch of lemon zest to dough for a bright citrus twist.
- To halve the batch, simply divide ingredients by two; for a crowd, double and chill in two bowls.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temp for up to 3 days, or in the fridge for a week. I once froze unstacked stars for 2 months—thawed perfectly. For decorated trees, keep at room temperature no longer than 2 hours if icing includes dairy. Always label containers with dates for food safety.
Serving Suggestions
Arrange your Stacked Christmas Tree Sugar Cookies on a tiered stand for a stunning centerpiece. Pair with mulled cider or peppermint hot chocolate. You can also place one mini tree atop each place setting for an edible decor touch.
Frequently Asked Questions
- How do I stop sugar cookies from spreading? Chill the dough for at least 1 hour and use room-temp butter—cold butter tightens the dough.
- Can I make these cookies ahead of time? Yes. You can freeze unbaked, cut shapes for up to 1 month; bake directly from frozen, adding 1–2 minutes.
- What’s the best way to stack the cookies? Pipe a thick dab of icing on each layer’s center—hold for 5 seconds before adding the next star.
- Can I substitute royal icing? Absolutely. Royal icing holds structure longer—thin to piping consistency and allow extra drying time.
- How should I store decorated sugar cookies? Keep in an airtight container at room temp for up to 2 days, especially if icing has dairy.
- Can I reheat sugar cookies? Warm in a 300°F oven for 3–4 minutes to refresh crisp edges—watch closely to prevent browning.
Final Thoughts
I hope these Stacked Christmas Tree Sugar Cookies bring as much joy to your kitchen as they did to mine after every test bake. My favorite way? Serving them warm with a dollop of whipped cream on the side. Share your festive creations and let’s spread that holiday sparkle!
More Recipes You’ll Love
- Quick Pecan Pie Cookies You’ll Love – brings warm nutty flavors to your holiday cookie spread
- Pumpkin Snickerdoodle Cookies – shares a cozy cinnamon-sugar spice profile
- Pecan Pie Bars Recipe – another festive sweet treat perfect for Christmas gatherings
Stacked Christmas Tree Sugar Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
Icing & Assembly
- 3 cups powdered sugar
- 3 Tbsp milk
- 0.5 tsp vanilla extract
- green food coloring
- sprinkles
Instructions
Cookie Dough
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar for 3–4 minutes until pale and fluffy.
- Beat in egg, vanilla, and almond extract until smooth.
- Whisk flour, baking powder, and salt in another bowl.
- Gradually mix dry ingredients into wet until just combined.
- Wrap dough in plastic and chill for 1 hour.
- Roll dough to ¼-inch thickness and cut stars in three sizes.
- Arrange stars 1-inch apart on sheets; bake 8–10 minutes until edges are golden.
- Cool on sheets 5 minutes, then transfer to a rack to cool completely.
Icing & Assembly
- Whisk powdered sugar, milk, and vanilla until smooth; tint green.
- Pipe icing between stars to stack layers, then add sprinkles.
- Let assembled cookies set at room temperature for 30 minutes.