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These Christmas tree cookies are buttery, festive, and filled with a layer of cranberry or lingonberry jam. Each bite hits that perfect balance of tender cookie and tart jam, with a snowy dusting of powdered sugar on top. They’re simple, charming, and just what Santa’s cookie plate needs.
about these Christmas Tree Cookies
These Christmas tree cookies are everything I love about holiday baking: cute, cozy, and surprisingly easy to pull off. The dough rolls out beautifully, the edges stay sharp, and the whole cookie has that soft-meets-snappy texture you want in a jam-filled cutout.
I created this dough so it is easier to work with than traditional shortbread, which can be notoriously fussy. Shortbread dough loves to crack and crumble. This dough, on the other hand, rolls smoothly, cuts cleanly, and holds its shape like a champ.
I tested this recipe multiple times to get the right structure, because cut-out cookies have two main jobs: keep the edges sharp and avoid spreading into a blob. A short freeze before baking solves both problems (only 5 to 10 minutes, so it keeps things easy on you). Each cookie will bake evenly and stay true to whatever holiday cutter you’re using, just in case you don’t have Christmas tree cutters on hand.
If you’ve ever wanted a cookie that looks like a bakery favorite without requiring complicated ingredients or fussy dough, this is the one. These little trees shine on a cookie platter, holiday dessert board, or tucked into a gift box.
Why You’ll Love This Recipe
These Christmas tree cookies check every holiday baking box:
- Easy dough that holds shape
- Crisp edges and tender centers
- Festive cutouts without the fuss
- Jam-filled tart flavor pop
- Make-ahead friendly for the holidays
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give! It’s an event I’ve been participating in from time to time, and I’m excited to be joining again this year!
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer. And we need your help!
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2025, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
ingredients
Butter – Use unsalted butter in this recipe, making sure to bring it to room temperature before starting the recipe. If you use salted butter, be sure to omit the salt called for in the recipe.
Sugar – All you need is classic granulated sugar for this recipe.
Egg – Use a large egg for baking to keep the dough balanced and consistent.
Vanilla bean paste – It’s richer in flavor and pairs well with the cardamom. If you don’t have vanilla bean paste, you can use vanilla extract instead.
Flour – Use all purpose flour for this recipe. You can also use a gluten-free 1:1 ratio flour blend if you happen to have it.
Baking powder – A little lift keeps these easy cookies from feeling dense.
Ground cardamom – My favorite spice for baking! You can swap in cinnamon or nutmeg if cardamom isn’t your thing.
Salt – Just a touch of fine kosher salt will work.
Cranberry or lingonberry jam – Tart and bright to balance out the sweetness of the cookies. Raspberry, cherry, or fig jam also work well.
Confectioner’s sugar – That snowy finish everyone loves. Sifted is best for picture-perfect dusting.
this recipe’s must-haves
A stand mixer or hand mixer helps cream the butter and sugar properly.
A sturdy rolling pin makes it easier to keep the dough at a consistent thickness.
A Christmas tree cookie cutter, plus a smaller cutter (star, tree, heart, or whatever tiny shape you have), creates the windowed sandwich look.
Silicone mats or parchment paper prevent sticking when baking on a half sheet baking pan.
More Christmas cookie recipes: Amaretti Biscuits | Milk Chocolate Shortbread | Snowball Cookies | Chocolate Covered Oreos
how to make Christmas Tree Cookies
wet ingredients
Cream the softened butter until smooth, then beat in your granulated sugar until the mixture is light and fluffy. Add the egg and vanilla bean paste, mixing just until everything is blended.
dry ingredients
Whisk together the dry ingredients (flour, baking powder, cardamom, and salt), then add them to the mixer. The dough will come together quickly. Turn it onto a floured surface and give it just enough kneading to bring it into a soft, cohesive mass.
roll and cut
Roll the dough to ¼ inch thick. Cut out all your Christmas tree shapes, and for half of them, use a smaller cutter to remove the centers. Place the cookies on lined baking sheets.
chill
Slide the trays into the freezer for 5 to 10 minutes so the cookies firm up and bake with clean, sharp lines.
bake and assemble
Bake at 350°F for 8–10 minutes, just until the edges are pale gold. Let them cool completely on the pans or on wire cooling racks.
Dust the “window” cookies with powdered sugar. Spread a thin layer of jam on the solid cookies, then gently sandwich the two together.
Why This Method Works 🥣
- Chilling the cut cookies firms the butter so the shapes don’t spread.
- Rolling the dough to exactly ¼ inch keeps it soft in the center but sturdy enough to sandwich.
- Cranberry or lingonberry jam has the right thickness and punchy flavor to peek through the cutout without melting into a puddle.
- Creaming the butter and sugar gives the dough enough lift while still keeping that buttery, shortbread-adjacent texture.
Tips for Success
Chill the cut cookies before baking. Do not skip this step! It’s the secret to sharp edges.
Roll the dough between sheets of parchment to prevent sticking if you don’t have extra flour handy.
Let cookies cool completely before dusting or assembling.
Only bake until the edges are barely golden. Overbaking leads to dry, crumbly cookies.
variations
- Swap cranberry jam for raspberry, cherry, or fig.
- Add 2 tsp orange zest to the dough for a citrusy twist.
- Drizzle the window cookies with melted chocolate instead of dusting with powdered sugar.
- Add frosting or a glass to the window cookies for more decoration!
- Use star or snowflake cutters if you want a whole variety of shapes.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
faqs
Can I make these Christmas tree cookies ahead of time?
Yes! The cookies stay fresh for several days at room temperature. You can also make the dough ahead of time and keep it in the refrigerator for up to 1 to 2 days.
How do I keep cutout cookies from spreading?
Freeze the cut shapes for at least 5 to 10 minutes before baking to ensure the butter is cold.
Can I freeze the dough?
Absolutely! Wrap tightly and freeze up to 3 months. Thaw in the fridge and then bring to room temperature before rolling.
What jam works best?
Cranberry or lingonberry jam holds up the best and gives that pretty red peek-through.
Can I omit the cardamom?
Certainly! You can use cinnamon, nutmeg, or even nothing to make them plain sugar cookies.
troubleshooting guide
The dough is cracking: It’s too cold! If you chilled the dough and are making these cookies later, give the dough time to come to room temp before rolling it out again.
The cookies are spreading: They weren’t chilled long enough. Don’t forget to pop the whole tray in the freezer before baking.
The jam is leaking out: Use a thicker jam (lingonberry is perfect) or reduce your jam slightly on the stove. Let it cool completely before using.
The powdered sugar melted: The cookies weren’t cooled completely. Dust when the cookies are room temperature to avoid it melting on you.
what to serve with Christmas Tree Cookies
These cookies pair perfectly with hot chocolate, mulled wine, spicy chai, or your morning coffee. They also look gorgeous on a holiday dessert board, tucked into cookie boxes, or served alongside your favorite Christmas brunch spread.
how to store
Store. Assembled cookies should be stored in an airtight container in the fridge for up to a week. Place parchment between layers to protect the cutouts.
Freeze. To freeze baked (unassembled) cookies, lay them flat on a sheet pan, freeze, then transfer to a freezer-safe container for up to 3 months. To freeze the dough, wrap tightly in plastic, then in a freezer bag.
Thaw. Thaw in the fridge overnight. If you are rolling the dough, make sure to let it soften up at room temperature first to avoid the dough cracking.
Finally, if you make this Christmas tree cookies recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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christmas tree cookies
ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla bean paste
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cardamom
- 1/4 tsp fine kosher salt
- 1/2 cup to 2/3 cup cranberry jam or lingonberry jam
- Confectioner’s sugar
instructions
- Preheat oven to 350˚F. Line 2 baking sheets with silicone mats or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until it is creamy and smooth. Add sugar and beat until fluffy, approximately 3 to 4 minutes. Add egg and vanilla bean paste, beating until combined.
- Whisk together flour, baking powder, ground cardamom, and salt in a medium bowl. Add dry ingredients to the wet and beat until incorporated.
- Turn out dough onto a flat floured work surface, kneading it a few times to bring it together. Roll out the dough until it is 1/4 inch thick.
- Use a Christmas tree cookie cutter to cut out the cookies. For half the cookies, use a smaller tree cookie cutter to cut a hole in the center (or a small star shape, or whatever small festive cutter you might have).
- Add cut cookies to the lined baking sheets. Chill cookie dough for approximately 5 to 10 minutes in the freezer.
- Bake cookies for 8 to 10 minutes, until the edges are barely golden brown and the cookies are still soft. Let cool completely.
- For the cookies with the cutouts, top with a light dusting of confectioner’s sugar for “snow” once cooled completely.
- To assemble, spread a thin layer of jam on the inside of the plain cookies. Top them with a powdered sugar coated cookie.
- Store in an airtight container in the fridge for up to a week.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
