Cookie Tree Dippers – Festive Sugar Cookies for December Dipping

This Cookie Tree Dippers recipe makes big Christmas tree cookies surrounded by mini cookies, ready for dipping into frosting or chocolate. It’s a December favorite for cookie platters, edible gifts, or classroom trays.

With decorated sugar cookies shaped like trees and a batch of bite-sized cookie dippers on the side, this recipe balances visual appeal with easy steps. You get cake cookies with soft centers and crisp edges, decorated with green royal icing and festive details.

---

I stick to a classic ratio of 2½ cups flour to ¾ cup butter for a soft yet stable cookie base.

The dough holds its shape without spreading, which matters when you’re working with defined shapes like a big Christmas tree or intricate mini cookies. A bit of baking powder adds just enough lift for the texture to feel light without puffing the details.

A combination of vanilla and almond extract gives these sugar cookies their signature holiday scent. Almond isn’t required, but when I add it, it rounds out the flavor and makes the whole kitchen smell like December.

You’ll notice the dough needs to chill for at least an hour. Don’t skip this. It keeps the cookies from losing their shape in the oven and makes rolling easier.

---

The Royal Icing Technique

Royal icing creates a smooth, firm finish that sets beautifully and allows clean piping. I use meringue powder because it simplifies the process no separating egg whites, no risk of salmonella, and it keeps longer in the pantry.

The ratio I follow is 4 cups sifted powdered sugar to 3 tablespoons meringue powder and 6 tablespoons of water. It beats up to soft peaks in about 8 minutes, depending on your mixer speed. This gives you a base that you can adjust for both outlining and flooding.

When tinting, gel food coloring works better than liquid. It gives strong color without thinning the icing too much. For these trees, I like a deep green with a separate batch of white for garlands or snow lines.

---

What Each Ingredient Brings

I use unsalted butter because it lets me control the salt level.

Softened, it creams smoothly with the sugar, creating tiny air pockets that help the cookies stay tender. Granulated sugar gives a clean, sweet taste and slight crispness around the edges. One egg adds structure and helps the dough bind without becoming dry.

The flour I use is unbleached all-purpose. It gives enough structure to keep the tree shape but doesn’t toughen the dough. I avoid high-protein flour here—bread flour or even some labeled “strong” make the dough too chewy.

For the icing, sifted powdered sugar is essential. Lumps ruin smooth icing. Meringue powder adds structure, and the water brings it to the right texture. You can add a few extra drops if needed, but go slow.

---

Rolling, Cutting, and Baking

After chilling, I roll the dough to exactly ¼ inch. Thinner cookies brown too fast. Thicker cookies sometimes puff and distort the shape. I keep a small ruler nearby for reference.

A big Christmas tree cookie cutter forms the center of the tray, and I use mini stars, circles, and hearts for the dippers. It doesn’t need to be fancy—just small and simple enough to hold their shape and bake evenly.

Each tray goes in for 9 to 11 minutes. The edges should just barely start to turn golden. That’s your cue to pull them out. They’ll continue setting on the pan before you transfer them to cool.

Here’s a cute idea to try alongside: Strawberry Christmas Tree. It makes a great fruit-based pairing on the table.

---

Decorating Tips and Timing

Royal icing takes a few hours to set. I pipe the green outlines first, flood them with thinned icing, then let them dry flat and uncovered. After that, I go back in with white icing for garlands or zig-zags. I wait overnight before packing.

If you’re making this for a cookie platter, you might want to try something like Nutella Christmas Tree Puff Pastry to round out the display.

The icing can be stored covered at room temperature for a day or two. Just stir before using again.

---

Troubleshooting the Common Issues

If your cookies puff up and lose detail, the dough likely wasn’t chilled long enough. Give it a full hour or more.

If the icing doesn’t set, the air humidity could be too high. Leave them uncovered in a dry room overnight. Avoid sealing them too soon.

If the icing cracks or separates, it was likely overmixed or too dry. Add a few drops of water and beat briefly to smooth it out.

If cookies stick to the surface while rolling, dust the board with flour or roll between two sheets of parchment.

---

Easy Variations to Try

Swap almond extract with lemon or orange extract for a citrus flavor.

Use colored sugar instead of icing for a simpler finish. Just press it onto the cut-out dough before baking.

Add 1 teaspoon cinnamon to the dough for a lightly spiced variation.

Mix white chocolate chips into the mini cookie batch for a sweet dipper surprise.

For another fun cookie display idea, see the Christmas Tree Cupcake Cake. It makes a good match beside these cookies.

---

Storage and Make-Ahead Notes

Undecorated cookies freeze well for up to two months. I stack them between parchment sheets and seal in freezer-safe bags.

Decorated cookies keep at room temperature for about one week. I store them in a single layer or separate with wax paper.

Avoid chilling iced cookies in the fridge, or condensation might smudge the icing.

Mini cookies can be baked ahead and frozen undecorated. I reheat them on a tray at 275°F for 3 to 5 minutes.

---

Helpful Baking Notes

I use a stand mixer with the paddle attachment for the dough, but a hand mixer works fine. Chilling the dough prevents spread and improves flavor.

Sifting the powdered sugar makes a smoother royal icing. I always test-bake one cookie first to check the time and color.

You can cut the big tree and dippers from the same rolled sheet to save time.

---

Serving Ideas

Arrange on a platter with small bowls of frosting for dipping. Pair with hot chocolate for a sweet treat station.

Use them as edible place cards, pipe initials in white icing. Package mini cookies with a tree in a cellophane bag for gifting.

Include with a dessert tray alongside Christmas Tree Cupcake Cones for variety.

---

Save This Recipe and Share Your Version

Pin this Cookie Tree Dippers idea to your December board so it’s ready when you need it.

Tell me in the comments how yours turned out, or what colors and shapes you used. I’d love to hear what you dipped them in too.

---