Not Your Average Christmas Tree Cut-Out Cookie

Name: Christmas Tree Cookies
Prep time: 13 min
Cook time: 11 min
Total time: 84 min
Ingredients: 1 cup salted butter (softened); ½ cup granulated sugar; ½ cup light brown sugar (packed); 2 large eggs; 1 teaspoon pure vanilla extract; 3 cups all purpose flour; 2 teaspoons baking powder (aluminium free); ½ teaspoon salt; 10 oz milk chocolate melting wafers (Ghirardelli tastes best, imo); 11 caramel bits (Kraft makes these); sprinkles (optional)

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Not your everyday cut-out Christmas Tree Cookie recipe! These Christmas tree cookies have a hidden layer of caramel, hardened layer of chocolate and festive decorations that go beyond a typical holiday sugar cookie!

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Alright, let’s get one thing straight: these Christmas Tree Cookies aren’t your average cut-out tree-shaped sugar cookies. If you like Twix, you’re going to lose your mind over these. Buttery cookie base? Check. Gooey caramel layer? Double-check. Dipped in chocolate? Checkity check! TL;DR: this Christmas tree cookie recipe will change your holiday season!

I make this Christmas tree cookie recipe every year because, honestly, they’re the GOAT of all tree-shaped cookies. They actually taste like something.. looking at you bland cut-out cookies that taste like sugar-flavored cardboard (sorry, not sorry—they do!!) These Christmas cookies actually bring flavor to the table. Buttery, caramel-y, and dipped in chocolate? Yeah, they’re basically the Beyoncé of holiday cookies.

My Christmas Tree Cookie Recipe At A Glance

Primary Cooking Method: Oven
Number of Ingredients: 11
Total Prep Time: 1 hour 13 minutes
Total Cook Time: 11 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)

11 Ingredients to make Christmas Tree Cookies

1 cup Salted Butter, Softened: Because butter makes everything better. Salted butter keeps the flavor balanced, and if all you’ve got is unsalted, toss in an extra ¼ teaspoon of salt.
½ cup Granulated Sugar + ½ cup Light Brown Sugar: These two are like the ultimate tag team—granulated sugar keeps the cookies crisp, and brown sugar adds a little moisture and caramel-y goodness.
2 Large Eggs: The glue that holds the dough together. Room temp eggs are easier to mix, but if you forgot, just stick them in warm water for 5 minutes.
1 teaspoon Pure Vanilla Extract: It’s basically dessert perfume. Use the good stuff if you have it.
3 cups Flour: The foundation of every cookie. Just regular ol’ all-purpose—don’t overthink it.
2 teaspoons Baking Powder: Gives the cookies just enough puff to keep them soft but not cakey.
½ teaspoon Salt: Because cookies without salt are just sad.

For the Christmas Tree Toppings:

1 Bag (10 oz) Ghirardelli Milk Chocolate Melting Wafers: Fancy, melty, and smooth—these make you look like you know what you’re doing. No wafers? Regular milk chocolate chips work, too; just add a teaspoon of oil to help them melt like a pro.
1 Bag (11 oz) Caramel Bits: These are the secret to that perfect gooey layer. If you’re stuck with regular caramels, just unwrap them (ugh) and add a splash of milk to make your life easier.
Sprinkles (Optional): The easiest way to make these cookies look festive and cover up any decorating disasters. Go big, go minimal, or just throw ‘em on there and call it a day.

Make This Recipe Yours With Additions

Sea Salt Sprinkle (pinch per cookie): Add a sprinkle of flaky sea salt on top after dipping in chocolate. It’s that sweet-and-salty combo everyone secretly loves.
Crushed Peppermint (½ cup): Want to bring the holiday vibes up a notch? Sprinkle crushed candy canes or peppermint candies over the chocolate before it sets. It’s like Christmas exploded on your cookies—in the best way.
Toasted Nuts (½ cup): Chopped almonds, pecans, or hazelnuts on top of the caramel layer bring a little crunch and make these feel extra fancy.
White Chocolate Drizzle (¼ cup): Melt some white chocolate and drizzle it over the top after the chocolate sets. Because more chocolate is never a bad thing.
Sprinkles Explosion (1-2 tablespoons): Don’t just stop at a few—go all out with a full-on sprinkle explosion. Stars, snowflakes, whatever you’ve got. It’s the holidays, after all.
Mini M&Ms (¼ cup): For a colorful, kid-friendly twist, sprinkle mini M&Ms on top. It’s festive, fun, and adds a little extra chocolate.
Orange Zest (1 teaspoon): Mix a little orange zest into the caramel for a subtle citrus kick. It’s unexpected but so, so good.

How to make Christmas Tree Cookies

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

**Step 1:** In a stand mixer fitted with the paddle attachment, combine softened salted butter, granulated sugar, and light brown sugar.

**Step 2:** Cream until the mixture is well combined.

**Step 3:** Add eggs and vanilla extract to the mixture. Beat on medium speed until it becomes airy and fluffy.

**Step 4:** Gradually add flour, baking powder, and salt.

**Step 5:** Mix until a rough dough forms.
Cover with plastic wrap and chill the dough in the fridge.

**Step 6:** Roll the dough out and use a Christmas tree cookie cutter to cut out shapes.

**Step 7:** Cut out tree shapes, spacing them evenly.

**Step 8:** Carefully remove the excess dough around the trees and set it aside to reuse.

How To Decorate Christmas Tree Cookies

**Step 1:** Bake the cookies in the preheated and let them cool.

**Step 2:** While the cookies cool, melt the caramel bits until they reach a spreadable consistency.

**Step 3:** Spread a thin layer of melted caramel over each cooled cookie using a knife or the back of a spoon.

**Step 4:** Dip the caramel-coated side of each cookie into the melted chocolate.

**Step 5:** Coat the cookie surface entirely with chocolate. If desired, decorate the cookies with sprinkles while the chocolate is still wet.

**Step 6:** Let the cookies cool completely at room temperature until the chocolate has hardened.

Prep Ahead

Make the Dough Ahead of Time:
Prepare the cookie dough as directed, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 3 days. This allows you to bake the cookies whenever you’re ready. If the dough gets too firm, let it sit at room temperature for about 10 minutes before rolling it out.

Freeze the Cookie Dough:
Roll out the dough, cut the Christmas tree shapes, and place them on a parchment-lined baking sheet. Freeze the unbaked cookies until solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Bake directly from frozen, adding an extra 1–2 minutes to the bake time.

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Bake and Store the Cookies:
Bake the cookies ahead of time and let them cool completely. Store the plain cookies (without caramel or chocolate) in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months. Decorate closer to serving time for the freshest results.

My Best Cooking Tips for Making Christmas Tree Cookies

Chill That Dough: Don’t skip the fridge time unless you want your dough sticking everywhere and your holiday spirit melting faster than the butter. A solid 30 minutes in the fridge will make your life a lot easier.
Flour Without Overdoing It: Dust your surface and rolling pin lightly—just enough to keep the dough from sticking, but not so much that your cookies taste like flour-covered regrets.
Cut Like a Pro: Press the cookie cutter straight down and lift cleanly. No twisting or wiggling unless you want misshapen trees that look like they survived a windstorm.
Reroll, but Don’t Go Crazy: Gather the scraps, reroll them, and cut more cookies, but don’t overdo it. Too many rerolls, and your dough will get tougher than your in-laws’ holiday critiques.
Don’t Overbake: If your cookies look golden and firm in the oven, you’ve gone too far. Pull them out at 11 minutes when the edges are barely set—they’ll finish baking on the tray as they cool.
Caramel Pro Tip: Thick caramel is the enemy of smooth spreading. Add a splash of milk (about 1–2 tablespoons) while melting it down, and stir until you’ve got a velvety, spreadable consistency.
Work Fast With Chocolate: Once the caramel’s on, don’t take a snack break. Melt the chocolate and dip while everything’s still workable. Chocolate sets fast, and no one wants uneven coating.
Sprinkles Are a Race: Get those sprinkles on immediately after dipping. Wait too long, and they’ll just bounce off the hardened chocolate like sad little decorations that missed their moment.
Test the Waters: Not sure if your oven’s playing nice? Bake one cookie as a test run. It’s a small sacrifice for avoiding an entire tray of overbaked trees.
Set It and Forget It: Let the cookies chill completely before stacking or serving. If you rush this step, you’ll end up with a chocolate-covered mess instead of cute, Pinterest-worthy cookies.

How to Package Christmas Tree Cookies for Gift Giving

Cookie Boxes: Grab some festive cookie boxes with clear lids so everyone can admire your masterpiece before they dig in. Line the box with parchment paper or holiday-themed wax paper for a polished look.
Cellophane Bags with Ribbon: Stack a few cookies in clear cellophane bags, tie them with a festive ribbon, and add a gift tag. Perfect for teacher gifts, neighbors, or anyone you want to impress without trying too hard.
Holiday Tins: Layer the cookies in a holiday-themed tin, separating each layer with parchment paper to keep the chocolate and caramel intact. Bonus points if you pair them with a variety of other cookies for a full-on holiday sampler.
Decorative Platters: If you’re bringing these to a cookie swap or party, arrange them on a pretty holiday platter with sprinkles front and center. Add a few sprigs of greenery or a small ornament for extra flair.
DIY Cookie Trays: Place your cookies on a sturdy paper plate or small tray, wrap it in clear plastic wrap, and secure it with a bow. It’s simple, budget-friendly, and still looks thoughtful.
Add a Holiday Touch: No matter how you package them, throw in a handwritten note, a mini candy cane, or a small ornament to make the gift feel extra special.

How To Store Christmas Tree Cookies

At Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. To keep them looking their best, layer them with parchment or wax paper between stacks so the chocolate and caramel don’t stick together.

In the Fridge: If your kitchen runs warm or you want to extend their shelf life, pop them in the fridge. They’ll stay fresh for up to 7 days, but ensure they’re in a well-sealed container to avoid any fridge odors crashing the party.

In the Freezer: Yes, you can freeze these! Once the chocolate and caramel are fully set, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to 3 months. Let them thaw at room temperature before serving.

Quick Recipe Help and Common Questions

Why did my cookies spread in the oven?

If your cookies spread more than expected, the dough may have gotten too warm. This can happen if it takes a while to roll out and cut the shapes. Warm dough softens the butter, causing the cookies to lose their shape in the oven.

To fix this, pop the cut-out cookies (on the baking sheet) back in the fridge for about 10 minutes before baking. This will firm up the dough and help it hold its shape while baking. Always work in smaller batches if needed to keep the dough cool.

Why is my dough too sticky to roll out?

If your dough feels like it’s glued to the rolling pin, it might not have chilled long enough. Stick it back in the fridge for 10–15 more minutes. Also, lightly flour your work surface and rolling pin, but don’t go overboard—too much flour can make the cookies dry.

Why are my cookies breaking when I move them?

They’re probably still too warm. Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a cooling rack. If they’re breaking even after cooling, they might be too thin—make sure your dough is rolled to about ¼-inch thickness.

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Christmas Tree Cookies

My Christmas Tree Cookie Recipe At A Glance