Christmas Tree Shortbread Cookies Recipe

If you’re looking for an adorable, festive treat that practically melts in your mouth, you’re going to love this Christmas Tree Shortbread Cookies Recipe. These cute little shortbread sticks shaped like Christmas trees are not only super simple to make but perfect for snacking or decorating your holiday cakes. Trust me, once you try this recipe, it’ll become your go-to for holiday baking because it combines buttery, crisp shortbread with just the right amount of chocolatey goodness. Keep reading—I’m sharing all my tips to make sure yours come out picture perfect!

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Ingredients You’ll Need

This Christmas Tree Shortbread Cookies Recipe uses a simple list of ingredients that work harmoniously to give you that classic shortbread flavor with just a little chocolate magic on top. Look for good-quality butter and chocolate to really elevate the taste.

• All-purpose flour: Make sure to measure by spooning and leveling for accurate texture.
• Powdered sugar: It dissolves smoothly, giving the cookies a gentle sweetness and tender crumb.
• Cornstarch: Adds that extra crumbly, melt-away texture I absolutely love.
• Baking powder: Just a pinch for a delicate lift without making the cookies cakey.
• Salt: Balances out the sweetness and enhances the buttery flavor.
• Unsalted butter: Use softened, not melted, to keep the dough easy to work with.
• Baker’s chocolate or candy melts: I like using chocolate for rich flavor, but candy melts are great for colorful decorating.
• Sprinkles (optional): Fun for decorating and adding a festive crunch on the branches.

Variations

I love how this Christmas Tree Shortbread Cookies Recipe lends itself to creative tweaks. You can easily dress it up or down depending on the occasion or dietary needs—and that’s part of the fun!

• Gluten-free version: I once swapped regular flour for a gluten-free blend and the shortbread still held together beautifully with just a slight texture difference.
• Spiced shortbread: Add a pinch of cinnamon and nutmeg for a warm holiday twist that pairs wonderfully with the chocolate drizzle.
• Chocolate drizzle only: Skip the full coating and drizzle melted chocolate in a thin zig-zag for a more delicate chocolate touch.
• Vegan adaptation: Use vegan butter and dairy-free chocolate for a plant-based treat that’s just as festive.

How to Make Christmas Tree Shortbread Cookies Recipe

Step 1: Whip up the dough

Start by combining the all-purpose flour, powdered sugar, cornstarch, baking powder, and salt in a bowl—give them a good whisk so everything mixes evenly. Then, add the softened unsalted butter and work it into the dry ingredients with your fingers or a pastry cutter. You’ll want to go slow here; when I first tried this, I mashed the butter too much and ended up with greasy dough. The goal is a crumbly but cohesive dough that’s easy to shape. Once combined, form the dough into a ball, wrap it in plastic wrap, and chill in the fridge for at least 20 minutes—this step is key to getting crisp edges.

Step 2: Shape into Christmas trees

After chilling, roll the dough out on a lightly floured surface to about 1/4-inch thickness. Cut out rectangles roughly 3 to 4 inches long and use a sharp knife or cookie cutter to carve simple Christmas tree shapes—triangular with small cuts for branches work great. When I make these, I find that working quickly prevents the dough from softening too much, which can make shaping tougher. Place the shaped dough on a parchment-lined baking sheet with some space in between; they don’t spread much, but it’s better to be safe.

Step 3: Bake to perfection

Bake your cookies at 325°F (165°C) for about 18-22 minutes, or until the edges just start turning a tiny bit golden. I like to watch closely around the 15-minute mark because shortbread can go from perfect to overbaked quickly. The cookies should be firm but not browned. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Decorate with chocolate and sprinkles

Melt your baker’s chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring in between. Drizzle the melted chocolate over the shapes to mimic the look of tree branches—use a fork or a piping bag for precision. While the chocolate is still warm, sprinkle your favorite festive sprinkles. The first time I decorated these, I got messy, but now I let the chocolate thicken slightly so it holds sprinkles better without them sinking in. Let the chocolate set completely before serving or storing.

How to Serve Christmas Tree Shortbread Cookies Recipe

Garnishes

I’m a big fan of decorating these with colorful sprinkles or edible glitter—it adds such a cheerful festive vibe. Sometimes I like to dust a little powdered sugar on top for a “freshly fallen snow” look. If you want to get fancy, you can use a piping bag with colored chocolate to add tiny ornaments or garlands. The key is simple touches that make them pop on your holiday table.

Side Dishes

These cookies pair perfectly with a warm cup of spiced tea, rich hot chocolate, or even a splash of eggnog if you’re feeling festive. I’ve also served them alongside a Christmas cookie platter with gingerbread and peppermint bark for a diverse spread that keeps everyone coming back for more.

Creative Ways to Present

I love packaging these shortbread trees in clear cello bags tied with green and red ribbons as little holiday gifts for neighbors. For parties, arranging them standing up in a jar or leaning on mini cake stands creates a fun “cookie forest” centerpiece. I once nestled them on top of a white-frosted bundt cake—instant wow factor and people loved breaking off the trees as edible decorations!

Make Ahead and Storage

Storing Leftovers

I store leftover Christmas Tree Shortbread Cookies in an airtight container at room temperature for up to a week. To keep them crisp, I separate layers with parchment paper. I’ve found that keeping them away from humidity is key—as soon as they get soft, they lose the magic texture.

Freezing

If I want to prep ahead, I freeze the baked and cooled cookies in single layers separated by parchment in a freezer-safe bag. They freeze really well for up to 3 months. When I thaw them, they come out almost as good as fresh, especially if you let them sit at room temp for a couple hours.

Reheating

To refresh the crispness, I pop a couple of cookies in a 300°F oven for about 5 minutes. This little trick makes them taste like they just came out of the oven and melts the chocolate perfectly without drying out the cookie.

FAQs

Final Thoughts

This Christmas Tree Shortbread Cookies Recipe has quickly become one of my favorite holiday baking projects. It’s simple, adaptable, and the results always impress—whether you’re serving family, friends, or gifting neighbors. I love how these cookies bring a little festive magic to every bite with their buttery crumb and chocolate detail. Next time you want to cozy up in the kitchen and create something joyful, give this recipe a try; I promise you’ll be smiling from the oven to the last crumb!

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