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Why You’ll Love This Recipe
There’s something so peaceful about decorating cookies during the holiday season. After all the baking, shopping, and filming, I like to set aside a quiet evening with just a piping bag, a tray of cookies, and a cup of tea. These Christmas tree cookies are one of my go-to decorating projects because they look impressive, but the process is incredibly simple. If you're new to decorating with royal icing, this is a great place to start.
I often use these cookies in my holiday cookie boxes, alongside favorites like Red Gingerbread Cookies, Chocolate Ginger Sugar Cookies, and Spiced Gingerbread Cookie Dough. You can even prep your cookies ahead of time and freeze them, so all you have to do is focus on decorating when you're ready.
Watch how I make this recipe
Tools That Make It Easier
- Royal icing piping bags – for precise control when decorating, especially when outlining or flooding your cookies.
- Measuring cups and spoons – ensure you use the correct amounts of each ingredient, which is crucial for the right icing consistency.
- Glass mixing bowl – ideal for whisking and watching icing come together with ease, and it's non-reactive.
- Silicone spatulas – perfect for scraping down the sides of the bowl so no icing goes to waste.
- Whisk – helps create a smooth, lump-free icing, especially important when mixing in meringue powder or egg whites.
What You’ll Need From Your Pantry
Royal Icing
- 1 lb Confectioner’s Sugar
- 3 tablespoon Meringue Powder or 2 egg whites
- 6 tablespoon Warm Water
- 1 teaspoon Vanilla Extract
Cookies
- Baked cut-out cookies (such as Green Gingerbread Cookies)
Before You Start: My Quick Tip
- Consistency is key: Make sure your royal icing is thick enough to hold its shape but smooth enough to pipe easily.
- Use parchment paper under your work area: It catches any sprinkles or icing drips and keeps your space clean.
- Practice piping: Try a few designs on parchment paper first to get a feel for the pressure and motion.
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Let’s Make It Together
Making Royal Icing
- Measure and prep all ingredients and tools. If using egg whites, bring them to room temperature first.
- In a large glass mixing bowl, whisk together confectioners' sugar and meringue powder (or egg whites).
- Slowly add warm water one tablespoon at a time while whisking gently.
- Mix in vanilla extract and continue whisking until the icing is glossy and smooth.
- Adjust thickness with more sugar if needed; icing should form stiff peaks.
- Use a spatula to scrape down the bowl to ensure even mixing.
- Spoon icing into a piping bag, filling it only one-third full.
- Hold bag vertically, shake gently to remove air bubbles, twist top and knot.
Decorating Cookies
- Prepare cookies in advance. I like to freeze mine ahead of time.
- Set up workspace with parchment paper and piping bag.
- Snip a small tip from the piping bag.
- Lay out 8 cookies in two rows.
- Starting from the top, pipe one continuous motion down the tree.
- Let dry for 4–6 hours; heavier icing needs longer to set.
Best Ways to Store Cut-Out Cookies with Royal Icing
Best Storage Methods
Keep sugar cookies fresh with these simple storage tips:
Room Temperature
- Use an airtight container with parchment paper between layers.
- Store in a cool, dry place, away from sunlight for up to 1 week.
- Prevent spreading with tips from How to Bake Perfect Holiday Cookies.
Refrigerator
- Seal in a container with parchment paper.
- Let icing fully dry before stacking; store for up to 2 weeks.
- Bring to room temperature for 30 minutes before serving.
Freezing
- Undecorated Cookies: Wrap and freeze for up to 3 months.
- Decorated Cookies: Ensure icing is dry, freeze in a single layer, then store with parchment paper.
- Thaw at room temperature for 1 hour before handling.
Royal Icing Storage
- Store in an airtight container at room temperature for 2 weeks or freeze for 3 months.
- Stir well before reuse. Decorating ideas: Gingerbread Cookies with Royal Icing.
Extra Freshness Tips
- Avoid humidity and strong odors like onions or garlic.
- Refresh softened undecorated cookies in a 300°F oven for 3-5 minutes.
- For gifting, wrap in cellophane bags and use decorative tins.
- Affordable packaging ideas: The Best Affordable Way to Package Homemade Cookies.
Follow these tips to keep your cookies fresh and looking beautiful for weeks!
More Recipes You Might Like
- Easy Way to Decorate Snowflake Cookies with Royal Icing
- Chocolate Dipped Peppermint Cut-Out Sugar Cookies
- Orange Zest Gingerbread Cookies
- Classic Gingerbread Cookies
How To Decorate Christmas Tree Cookies
Learn how to decorate Christmas tree cookies with royal icing in a simple, festive way. This step-by-step method uses a smooth icing technique to create elegant tree designs that are perfect for gifting, cookie boxes, or holiday dessert tables. No fancy tools required—just a piping bag, some creativity, and a bit of drying time!
Video
Equipment
Ingredients
Royal icing
- 1 lb Confectioner’s Sugar
- 3 tablespoon Meringue Powder or 2 egg whites
- 6 tablespoon Warm Water
- 1 teaspoon Vanilla Extract
Cookies
Instructions
Making royal icing
- Before you start, measure out all your ingredients and have your equipment ready. This will make the process smoother and prevent any mid-recipe scrambling. If you are using egg whites, ensure they are at room temperature for easier mixing.
- Start by whisking together the confectioners’ sugar and either meringue powder or 2 large egg whites in a large glass mixing bowl. If you are using egg whites, ensure they are at room temperature for smoother mixing.
- Gradually add warm water, one tablespoon at a time, while whisking gently to avoid creating too many air bubbles.Mix in the vanilla extract, and continue whisking until the mixture is smooth and shiny.If using egg whites, you may need to adjust the consistency by adding more confectioners’ sugar as needed. The icing should hold firm peaks and have a thick, pipeable texture.
- Switch to a silicone spatula to scrape down the sides of the bowl and ensure everything is fully incorporated.
- Transfer the icing to a thin, disposable piping bag. Only fill the bag about one-third full to keep it lightweight and easy to handle.
- Bring the bag to a vertical position and give it a gentle shake to help the icing settle and push out air bubbles. Twist the top tightly and tie a knot to secure the bag—no fancy clips or tools needed!
Decorating cookies
- Prepare your cookies in advance—I prefer baking and freezing mine ahead of time so I can focus on decorating.
- Arrange your setup: lay parchment paper under your workspace. Cut a small tip from the piping bag to control the flow of icing.
- Lay out 8 cookies in two neat rows on your work surface.
- Starting at the top of each tree-shaped cookie, pipe one continuous motion down to the bottom in a zigzag or gentle wave pattern.
- Leave the cookies undisturbed to dry for 4 to 6 hours. Heavier icing designs may require more drying time.
Tried this recipe?Let us know how it was!
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