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!
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!