Snowy Evergreen Christmas Tree Shortbread Cookies

These cookies are inspired by one of my most dearest places to travel; Evergreen Colorado!! I absolutely love traveling to Evergreen and looking at all the stunning snow covered trees! Note: I am still a bit new to piping and decorating cookies, so I will continue to share tips and tricks as I become better!! This cookie recipe is very beginner friendly.

For variety I left some cookies unpainted!

Ingredients

Shortbread Cookies

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup granulated sugar

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• Extra flour for rolling

Pastel Green Flood Icing

• 2 cups powdered sugar

• 2 tablespoons milk

• 1 tablespoon corn syrup

• Green food coloring (a minimal amount to achieve a pastel shade)

Dark Green Detailing Icing

• 2 cups powdered sugar

• 2 tablespoons milk

• 1 tablespoon corn syrup

• Green food coloring (in a deeper concentration for detailing)

Finishing

• Powdered sugar, for dusting

Instructions

1. Prepare the Shortbread Dough

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the flour and salt, mixing until a soft dough forms. Blend in the vanilla extract.Shape the dough into a disc, wrap it tightly, and refrigerate for 30 minutes to allow it to firm for rolling.

2. Roll and Cut

On a lightly floured surface, roll the chilled dough to a 1/4-inch thickness. Using a Christmas tree cookie cutter, cut out shapes and transfer them to a parchment-lined baking sheet.

3. Bake

Bake at 325°F (160°C) for 12–15 minutes, or until the edges are lightly golden. Allow the cookies to cool completely before decorating.

4. Prepare the Pastel Green Flood Icing

In a medium bowl, whisk together the powdered sugar, milk, and corn syrup until smooth.Add a very small amount of green food coloring to achieve a pastel hue.Adjust the consistency as needed by adding additional powdered sugar (to thicken) or milk (to thin).

5. Flood the Cookies

Outline each cookie with the pastel icing, then flood the center. Use a scribe tool or toothpick to smooth the surface.Allow the icing to set for approximately 30 minutes before adding details.

6. Prepare the Dark Green Detailing Icing

Using the same icing base, tint a portion of it a deeper green for detailing.Ensure the consistency is slightly thicker than the flood icing to hold the shape of painted strokes.

7. Add Evergreen Detailing

Once the flood icing has set, pipe or brush fine dark green strokes onto the cookies to create the appearance of evergreen branches.Allow the detailing to set slightly before finishing.

8. Finish with Powdered Sugar

Lightly dust the cookies with powdered sugar to resemble a snow-covered tree.

9. Set and Store

Allow decorated cookies to dry fully, preferably overnight, before stacking or packaging.

Christmas Tree Shortbread Cookies

Classic vanilla shortbread cookies decorated with pastel green flood icing, hand-painted evergreen details, and a powdered sugar finish.

Prep Time

20 mins

Chill Time

30 mins

Bake Time

12–15 mins

Serves

20–24

Category

Dessert

Style

Holiday • Shortbread

Difficulty

Easy

Ingredients

Shortbread Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Extra flour for rolling

Pastel Green Flood Icing

• 2 cups powdered sugar
• 2 tablespoons milk
• 1 tablespoon corn syrup
• Green food coloring (minimal, for a pastel tone)

Dark Green Detailing Icing

• 2 cups powdered sugar
• 2 tablespoons milk
• 1 tablespoon corn syrup
• Green food coloring (in a deeper shade for detailing)

Finishing

• Powdered sugar, for dusting

Instructions

1. Prepare the shortbread dough. Cream together the butter and granulated sugar until light and fluffy. Add the flour and salt, mixing until a soft dough forms. Blend in the vanilla extract. Shape the dough into a disc, wrap, and refrigerate for 30 minutes.
2. Roll and cut. On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut out Christmas tree shapes and transfer to a parchment-lined baking sheet.
3. Bake. Bake at 325°F (160°C) for 12–15 minutes, or until edges are lightly golden. Cool completely before decorating.
4. Prepare the pastel green flood icing. Whisk together the powdered sugar, milk, and corn syrup. Add a very small amount of green food coloring to achieve a pastel shade, adjusting consistency as needed.
5. Flood the cookies. Outline and flood each cookie with the pastel icing. Smooth the surface with a scribe tool. Allow to dry for approximately 30 minutes.
6. Prepare the dark green detailing icing. Using the same icing base, tint a portion a deeper green. Ensure the icing is slightly thicker to hold brush or piping strokes.
7. Add evergreen detailing. Once the flood icing has set, pipe or brush fine dark green strokes to create evergreen branch details.
8. Dust with powdered sugar. Lightly dust the decorated cookies with powdered sugar to create a snow-covered appearance.
9. Set and store. Allow cookies to dry fully, preferably overnight, before stacking or packaging.

Note: Allowing the cookies to dry overnight ensures the icing sets fully and maintains its finish during storage or transport.

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