Stacked Christmas Tree Cookies Recipe
Using prepared cookie dough gives you a nice head start to your own little forest of Christmas trees. Get the kids involved in this holiday craft to keep them busy making memories.—Sue Draheim, Waterford, Wisconsin
- 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
- 1/2 teaspoon vanilla extract
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- Green food coloring, optional
- Yellow colored sugar and assorted sprinkles
- 1 can (16 ounces) vanilla frosting
- Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften. Beat in vanilla. Add flour; beat until blended. If desired, tint green with food coloring.
- On a lightly floured surface, roll dough to 1/4-in. thickness. Using a floured 2-in. scalloped round cookie cutter, cut out 18 cookies. Repeat with 1-1/2-in. and 1-in. scalloped round cookie cutters and a 5/8-in. star-shaped cookie cutter.
- Place colored sugar and sprinkles in separate shallow bowls. Dip tops of stars in colored sugar to coat. Roll edges of scalloped cookies in sprinkles. Place 1 in. apart on ungreased baking sheets.
- Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool completely.
- If desired, tint frosting green. For each Christmas tree, place a 2-in. cookie on a work surface. Pipe frosting onto center of cookie; top with a 1-1/2-in. cookie. Repeat with additional frosting and a 1-in. cookie. Attach a star cookie to the top using additional frosting. Yield: 1-1/2 dozen.
Originally published as Stacked Christmas Tree Cookies in Simple & Delicious
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