Dress up these Chocolate Christmas Tree Shortbread cookies with a basic sugar glaze and fun sprinkles. They make a great cookie to add to a platter or to give as a gift this holiday season.

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Can you believe we are only one week away from Christmas? I know it’s a cliche, but the time really does go so fast. I still have a few holiday inspired recipes to get out to you all before we close out yet another year. And today I’m sharing this fun and delicious Chocolate Shortbread cookie recipe. A keeper that you want to add to your holiday celebrations this year for sure.

If you’re looking for more Christmas cookies, check out The Twelve Days of Christmas Cookies, 30 Great Christmas Cookie Recipes, or the Favourite Holiday Bar Cookies.

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What Are These Cookies Like

• Difficulty – Although these cookies are not difficult to make, I would say pay close attention to the recipe notes if are new to making cut out cookies that are decorated.
• Taste – These cookies are light and somewhat flaky and not overly sweet. The glaze offsets the cookies and gives a sweet touch.
• Serving – This recipe makes approximately 18 Christmas tree cookies. You can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Butter – These cookies use unsalted room temperature butter.
• Sugar – I used granulated white sugar for these shortbread cookies.
• Flour – All purpose flour is the most common flour for baking and works best for these cookies.
• Cocoa powder – Regular unsweetened cocoa powder is what I used for the cookies.
• Powdered sugar – Powdered sugar is really fine powder sugar that is used for making icing and fine pasteries. It’s also know as icing sugar or confectioners’ sugar sugar.
• Milk – A small amount of milk is added to the powdered sugar to make the glaze for the cookies.
• Sprinkles – I decorated the cookies with some festive sprinkles. You can easily use whatever you like.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Mix butter and sugar – In the bowl of your electric mixer, beat the butter and sugar on high until pale and fluffy, about 3 – 5 minutes.
2. Add flour and cocoa powder – Add the flour and cocoa powder. Using an electric mixer on stir speed, mix until it just comes together. Form it into a ball and lightly flatten the cookie dough. Wrap in plastic wrap and refrigerate for one hour.
3. Preheat oven – Preheat oven to 350 degrees F. Line a large baking tray with parchment paper.
4. Cut the cookies – Remove the chilled dough from the fridge and place it on a lightly floured sheet of parchment paper. Gently roll out the dough to about 1/2 inch in thickness. Cut into Christmas tree shapes.
5. Bake the cookies – Place the cookies on the baking tray and bake for 10 – 12 minutes or until they are slightly puffed and going slightly crisp at the edges. Remove from oven and leave to cool completely on the baking tray. Repeat for all cookies.
6. Decorate the cookies – Make the glaze by combining the powdered sugar and milk. Stir to combine. Using a knife, spread the glaze over the cookies. It may drip down the sides slightly, so scrape it off with a knife. Add sprinkles before the glaze dries. Place all the decorated cookies on a rack to completely dry.
7. Store cookies – When the cookies have set, store in and airtight container between sheets of parchment paper. Store in an airtight container in the fridge. Will keep for 3 – 4 days.

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Recipe Tips

• Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
• Chill the dough – It’s important to chill the dough otherwise wise the cookies will spread out and bake flat.
• Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 12 minutes.
• Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.

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Substitutions

• Cookie dough – I don’t recommend making any changes to the shortbread cookie dough.
• Sugar glaze – I used a sugar glaze for these cookies. But you could drizzle melted white or milk chocolate over them. Alternatively, you could spread Chocolate Frosting or Buttercream Frosting.
• Sprinkles – You an opt for any kind of topping you like such as chopped nuts.

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Serving and Storage

Make a cookie platter, share with your friends, give them as gifts or keep them for yourself!

How to store these cookies

• On the counter – These will keep in an airtight container for about 3 days on the counter at room temperature.
• In the fridge – Store in an airtight container and store in the fridge for up to 5 days. For best results, bring to room temperature before serving.
• In the freezer – Once cooled completely, you can freeze these cookies. Place the cooled cookies in a freezer proof container. Place parchment paper between the layers and freeze up to two months. Allow to defrost at room temperature before serving.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!