Christmas Tree Sugar Cookies

Get ready to impress your guests with these deliciously festive treats that are as fun to make as they are to eat. Perfect for decorating parties or simply spreading holiday cheer, these sugar cookies are guaranteed to be the star of any dessert table!

Prep Time 20

Bake / Cook Time 8

Total Time 28

Equipment

Large Bonmat™

Baking Sheet (L)

Rectangular Roul Pat®

Ingredients

CHRISTMAS TREE COOKIES

▢ 29.30 oz (830 g) all-purpose flour
▢ 1 Tbsp (12 g) baking powder
▢ 1/2 tsp (0.75 tsp) sea salt
▢ 15.90 oz (450 g) butter (Very Cold | Cut into Squares)
▢ 14.10 oz (400 g) sugar
▢ 2 tsp (10 g) vanilla bean paste
▢ 2 eggs

VANILLA ICING

▢ 12.70 oz (360 g) powdered sugar
▢ 1 tsp (4 g) vanilla extract
▢ 1.55 oz (44 g) corn syrup (2 Tablespoons)
▢ 2.15 oz (60 g) water (4 Tablespoons | I use Spring Water)
▢ 1/8 tsp (0.75 g) sea salt
▢ Food Colorant (Light Green| Dark Green)

Instructions

Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

SUGAR COOKIE DOUGH PREPARATION

First, in a mixing bowl, whisk together the all-purpose flour, baking powder and sea salt. Set aside.
29.30 oz all-purpose flour, 1 Tbsp baking powder, 1/2 tsp sea salt
Then, in the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 4 minutes. Scrap the bowl down when necessary.
15.90 oz butter, 14.10 oz sugar, 2 tsp vanilla bean paste
Add the eggs. Continue mixing on medium speed until mostly combined, it will curdle, that's normal. IMPORTANT: Do not over mix. Set aside.
2 eggs
Bring back the speed to the Lowest setting and gradually add the dry ingredients . Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes). Scrap the bowl down when necessary.

ASSEMBLY

Preheat oven to 350F/180C. NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
Transfer your dough directly onto your Roul'Pat.
Roll it into a large square. I like my cookies a 1/4" | 0.60 cm thick. Cut your cookie dough using the Christmas tree set. You will get a total of 10 shapes.
Place your cookies directly onto your Bonmat well apart. NOTE: Bake first the large stars as they will take a minute or 2 longer than the smaller ones.

BAKE!

Bake for 8 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
Once your Christmas Tree Sugar Cookies are out of the oven, let them cool down completely as is on your Baking Sheet.

VANILLA ICING PREPARATION

In a large bowl, whisk together powdered sugar. Make a well, add the vanilla extract, corn syrup and water. Mix until combined. Work with the different food colorants in order to get a green spider web before dipping your cookies in it. Set aside onto your cooling rack to dry.
12.70 oz powdered sugar, 1 tsp vanilla extract, 1.55 oz corn syrup, 2.15 oz water, 1/8 tsp sea salt, Food Colorant
When ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh up to 3 weeks). Bon Appétit & Happy Holidays!