Christmas Tree Cookies From One Reliable Dough

Ingredients

• 1 cup unsalted butter, softened (227 g)
• 1 cup granulated sugar (200 g)
• 1 large egg (50 g)
• 2 teaspoons vanilla extract (8 g)
• 3 cups all-purpose flour (360 g)
• 1 teaspoon baking powder (4 g)
• 1/2 teaspoon fine salt (3 g)
• 2 cups powdered sugar (240 g)
• 3 tablespoons milk (45 g)
• 1/2 teaspoon vanilla extract (2 g)
• 1 tablespoon green food coloring and 2 tablespoons assorted sprinkles, optional (20 g)

Instructions

1. Cream base. Beat butter and granulated sugar on medium speed for two minutes, scraping bowl once. Add egg and vanilla, then beat until smooth and creamy. Keep speed moderate so dough stays dense enough for sharp shapes.
2. Make dough. Whisk flour, baking powder, and salt in a separate bowl. Add dry mixture to butter mixture in two additions on low speed. Stop when flour disappears, then fold briefly with a spatula.
3. Chill disks. Divide dough in half and press each portion into a flat disk. Wrap and refrigerate for 30 minutes. Meanwhile heat oven to 350°F and line two sheets with parchment.
4. Cut trees. Roll one disk on a lightly floured surface to 1/4-inch thickness. Cut trees and transfer them to prepared sheets with thin spatula. Reroll scraps once, then chill shapes for 10 minutes if soft.
5. Bake cool. Bake one sheet at a time for 9 to 11 minutes, until edges are barely blond and tops look dry. Rest cookies on sheet five minutes, then transfer to a rack. Cool completely before icing.
6. Ice cookies. Whisk powdered sugar, milk, and vanilla into thick, spreadable icing. Tint portions if desired. Pipe or spread icing over cool trees, add sprinkles immediately, and leave uncovered until firm.

Notes

• For sharp branch tips, roll dough evenly 1/4 inch thick and reroll scraps only once. Use a thin metal spatula to transfer trees without stretching their points.
• If icing is too thick, add milk a few drops at a time. If it runs, stir in powdered sugar one tablespoon at a time until it settles neatly on a spoon.