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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!

Close up of one decorated Christmas Tree Cookie
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.


 

Overhead of decorated cookies dusted with powdered sugar

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:

  • 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!

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.

Cookies on baking pan in oven

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:

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.

Christmas Tree Cookies lined up decorated Pinterest image

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!

This Silly Girls Kitchen Logo
4.95 from 57 votes

Christmas Tree Cookies

Author Dana at ThisSillyGirlsLife.com
Prep: 10 minutes
Cook: 2 hours
Resting Time in Oven 2 hours
Total: 2 hours 10 minutes
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!
Servings 24 -30

Ingredients
  

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!

Nutrition

Calories: 34kcal | Carbohydrates: 8g | Sodium: 8mg | Potassium: 8mg | Sugar: 8g
Nutrition Disclaimer
Course Cookies, Dessert
Cuisine American

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4.95 from 57 votes (34 ratings without comment)

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92 Comments

  1. Yes, store in an air tight container. I would say don’t make them any more than two days ahead.

  2. What temperature should the oven be? Cooking for 2 hours seem really long… how to ensure it does not burn?

  3. What type of tip did you use for the piping bag?

  4. I am trying these next Friday for our Saturday holiday party. I do not have a stand mixer but have a whisk attachment for my hand mixer – I hope that works. I am super nervous.

  5. I made these this evening to take on a cookie tray to my Uncle’s nursing home. They are adorable!! I’m going to make them again for our family Christmas gathering. They’re sure to be a big hit!! They were so easy and turned out great!! I followed your directions to the “T”. Perfect!! Thank you so much for sharing!!

  6. I’ve not made these particular meringues yet (I will soon…they’re so cute) but I’ve certainly made others, and the only times I’ve not had success is when you make them on a humid or rainy day. The meringue will never get still enough.

  7. Sue Adams says:

    5 stars
    Never work with meringue can you give me the recipe those trees are awesome also what the star is made from thank you so much s

  8. For the recipe, click on the image that says “Click Here to continue reading”

  9. Would you be able to swap out the almond extract with vanilla instead? And if so would it still be good?

  10. Do you need the cream of tartar? I have everything else on hand and dont want to go to the stores this close to christmas

  11. Yes it is very important, it keeps the egg whites stabilized. During baking, they will probably fall. So sorry!

  12. Question about the meringue tree when do you sprinkle the powdered sugar on them ….before they’re baked or when they’re done to make that snow effect

  13. After they are baked and cooled. I’d even wait until just before serving if on a buffet. Thanks!

  14. Is the almond extract for flavor only, or does it serve an additional purpose? I’m wondering if another flavor extract would affect the outcome. My daughter is allergic to nuts and I’d like to use a substitute of possible.

  15. It’s just for flavoring, you can use any extract in it’s place!

  16. Karri Anne says:

    Kylie, if you live somewhere that has high humidity, that might explain the problem! Growing up, we had to do without our Christmas Divinty Candy ketones–depending on upon the weather!

  17. These are so adorable! Can I make them a couple of days ahead and how do you store them? Covered or uncovered?

  18. Yes you can make them a couple days ahead. You can store them loosely in a container covered but do not put them in the refrigerator. Thanks for asking!

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