These Christmas Tree Cookies are a fun and festive meringue cookie that are light as air and melt in your mouth! A super cute Christmas cookie perfect for your holiday party!
Who doesn’t love a fun Christmas Tree Cookie! Aren’t these Christmas Tree Meringues Cookies the cutest?! I think so, but I may be partial because they’re made with love.
These cookies are a super fun and delicious treat that is perfect for your holiday gatherings, or just to have at your own holiday dinner spread.
These have always been hit in our family and we make them every year because they keep being requested, so why stop when you know that they are loved?
Dusting these easy meringue cookies with powdered sugar made it look like it has snowed. Seriously though, eeek! LOL, I know, I’m a weirdo but I just can’t help it.
Some of my other favorite holiday treats include Holiday Snowball Cookies, Christmas Trail Mix and White Chocolate Peppermint Sugar Cookies.
Why this recipe works:
- With easy pantry staple ingredients, you don’t need anything weird to whip these up.
- They can be doubled for serving more people.
- They are the perfect gift giving treat to your neighbors or friends.
Take me to the recipe for Christmas Tree Cookies already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Christmas Tree Cookies recipe – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
These Christmas Tree Meringues are so flippin easy and delicious! I used almond extract for mine but you can substitute any flavor your love!
This recipe is adapted from Cake & Allie.
How to make Christmas Tree Cookies:
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Heat oven to 200 degrees. Place egg whites, sugar, and cream of tartar in a bowl of your stand mixer. Place bowl over boiling water on the stove. Whisk vigorously until sugar dissolved and there are no more sugar granules visible. Remove from heat and whisk in extract.
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Using the whisk attachment on stand mixer, mix on medium high until egg whites become bright white but still runny. Add in food coloring to the color you want and continue to beat to form stiff peaks.
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Place mixture into piping bag with large star tip. Pipe cookies onto baking sheet lined with parchment paper or silicone mat. Make cookies about 1 inch in width, 2 inches high and place 1 inch apart on baking sheet. Sprinkle with the multi color sprinkles.
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Cook for 2 hours. After 2 hours, turn off oven, open door slightly and let sit in oven an additional 2 hours.
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Place the star sprinkles on top with a tiny dab of frosting. Serve and enjoy!
See how easy that is! I mean it takes a little while, but the wait is totally worth it, plus getting the kids in on decorating these Christmas Tree Cookies is always fun.
How to store:
These cookies are stable at room temperature so I recommend that you place in an airtight container in a cool dry place and they should last for up to 2 weeks.
These can also be frozen. If you don’t think you will eat them right away or plan on making ahead of time store again in an airtight container, I don’t recommend a bag.
Place them in the freezer and they should last frozen for up to 3 months. You can remove and let defrost at room temperature.
Many people think Meringue cookies are daunting or hard, but they really are an easy cookie to make, and trust me you’ll want to make these.
How to pipe the Christmas Trees Meringues Cookies:
Place mixture into piping bag with large star tip. With a circular motion while squeezing the meringue out of the bag build the trees.
You want to pipe in a circle while layering the meringue up and on top of itself. Make cookies about 1 inch in width, 2 inches high and place 1 inch apart on baking sheet.
How do you know when meringues are done?
They are done when you can easily lift them off the parchment and the bottoms are dry. They should not be brown. Make sure to cook them at a low temperature for a long time.
Tools used to make these Easy Meringue Cookies:
- Wilton 402-2110 1M Open Star Piping Tip
- Gold Stars Sprinkles by Wilton
- AmazonBasics Silicone Baking Mat – 2-Pack
Tips and Tricks:
- We like to use a Wilton 1M tip (large star tip) for these as they come out looking like christmas trees, but you can also use a French Star tip as well.
- You can use any sprinkles that you like to decorate these, have fun, go nuts.
- Any frosting can be used to stick the star on the top of these if using.
- We like to dust with powdered sugar so it looks like snow has fallen on these, but that is not necessary.
- These can freeze perfectly, see my tips above.
- We like the flavor of almond extract, but you can substitute vanilla if you’d like.
- This recipe can be doubled for feeding more or holiday cookie exchanges.
If you want a fun and easy holiday cookie then you need to make a batch of these Christmas Tree Cookies, you will have so much fun!
If you like this recipe you might also like:
If you’ve tried these CHRISTMAS TREE COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Christmas Tree Cookies
Ingredients
- 4 egg whites at room temp
- 1 Cup granulated sugar
- pinch cream of tartar
- 1/8 tsp almond extract
- green gel food coloring
- multi color sprinkles
- star sprinkles
- frosting of your choice
Instructions
- Heat oven to 200 degrees. Place egg whites, sugar, and cream of tartar in a bowl of your stand mixer. Place bowl over boiling water on the stove. Whisk vigorously until sugar dissolved and there are no more sugar granules visible. Remove from heat and whisk in extract.
- Using the whisk attachment on stand mixer, mix on medium high until egg whites become bright white but still runny. Add in food coloring to the color you want and continue to beat to form stiff peaks.
- Place mixture into piping bag with large star tip. Pipe cookies onto baking sheet lined with parchment paper or silicone mat. Make cookies about 1 inch in width, 2 inches high and place 1 inch apart on baking sheet. Sprinkle with the multi color sprinkles.
- Cook for 2 hours. After 2 hours, turn off oven, open door slightly and let sit in oven an additional 2 hours.
- Place the star sprinkles on top with a tiny dab of frosting. Serve and enjoy!
Comments & Reviews
Heidi Tamminga says
These turned out beautiful! Just make sure your oven isn’t too hot, it makes the colour a little brown.
Alyssa says
hey yall
Susan says
This is my first time making meringue cookies. Some the cookies cracked and/or oozed. Any idea why? Most of them came out so cute! Thanks for sharing your recipe. I will definitely be making these again!
Dana DeVolk says
This has never happened to me so I’m not sure. But, this article may have some info: https://bakeclub.com.au/blogs/baketips/cracked-meringues
Nikki K says
I make these every year since I found this recipe and are my kids absolute favorite Christmas cookie, it’s definitely a tradition in our home now <3
Dana DeVolk says
This makes me so happy!
Tiffany says
Awesome recipe! I subbed peppermint extract and used icing to “glue” the trees to thin chocolate wafers to make mint chocolate cookies. Delicious and adorable!
Jane says
Best way to store these?
amanda says
love these I thought they would be difficult but it was pretty easy and turned out super cute they melt in your mouth. The kids love them and it will now be a staple in our christmas baking
Thank you
Birdie says
I love the Christmas tree meringues, but there is a slight flaw in the recipe. I may have missed it, and I should have known better, but please note that you should use a metal bowl when whisking the egg whites over the boiling water. My glass KitchenAid bowl exploded when I removed it from the heat. I ended up using a meringue powder for the recipe.
Cheryl S. says
These were a hit at my holiday party! So adorable and fun 🙂 The only thing I have to figure out is the texture because stickier throughout the day and the cookie ended up becoming a toffee-like consistency in my mouth later in the day. I stored them in an airtight container so I’m thinking either I needed to bake them a little longer or I added too much green gel food coloring…any thoughts on what the texture should be and what may have caused mine to come out so sticky (and eventually toffee like texture later in the day?).