Soft Shortbread Christmas Trees are a festive treat that’s as fun to make as they are to eat! These buttery, tender cookies shaped like Christmas trees bring a soft, melt-in-your-mouth texture that stands out from the usual crunchy shortbread. With just the right balance of sweetness and richness, they’re perfect for holiday gatherings or a cozy afternoon snack.
I love making these around the holidays because cutting out the tree shapes feels like a little celebration all on its own. Decorating them with sprinkles or a light dusting of powdered sugar adds a playful touch that makes the season feel even more special. I always keep the dough chilled before baking to get that soft crumb that everyone raves about.
These shortbread trees are wonderful with a cup of hot cocoa or tea, especially on a chilly winter day. I find they bring out the spirit of the season and make for great gifts when wrapped up in a pretty box. If you’re looking for a simple, cheerful cookie to add to your holiday treats, these soft shortbread Christmas trees are an easy and delightful choice!
Key Ingredients & Substitutions
Butter: Unsalted butter gives these shortbreads their soft, tender texture. Softening it properly helps with creaming, which creates lightness. If dairy-free, try vegan butter sticks that work well too.
Sugar: Granulated sugar sweetens and helps with the cookie structure. For a subtle caramel hint, substitute half the sugar with light brown sugar, but this might slightly change the texture.
Flour: All-purpose flour is best for that tender crumb. If you want a gluten-free version, use a 1-to-1 gluten-free baking flour blend.
Green Food Coloring: A small amount adds festive color. Gel or powder coloring works better than liquid so the dough doesn’t get too wet.
How Do You Achieve Soft, Layered Shortbread Tree Cookies?
The key is in chilling the dough to control spreading and shaping the layers carefully for that tree look.
- Chill the dough well before and after cutting to keep shapes crisp during baking.
- Use a light hand when rolling—too thin, and they’ll be crunchy; too thick, and they may lose shape.
- Create the leaf shapes with gentle pressure for texture but avoid tearing the dough.
- Assemble the layers with minimal icing or buttercream to support the leaves without sogginess.
- Patience is key—allow cookies to cool fully and set before stacking and decorating.
With these tips, your shortbread trees will stay soft, hold their shape, and look beautifully festive every time!
Equipment You’ll Need
- Electric mixer – makes creaming butter and sugar quick and smooth.
- Mixing bowls – a few sizes help keep wet and dry ingredients separate before combining.
- Rolling pin – essential for rolling out dough evenly to the right thickness.
- Christmas tree cookie cutter – shapes your cookies perfectly and quickly.
- Leaf-shaped cutter or sharp knife – great for cutting out the decorative foliage pieces.
- Baking sheets lined with parchment paper – prevents sticking and helps cookies bake evenly.
- Wire cooling rack – cools cookies fully without getting soggy underneath.
Flavor Variations & Add-Ins
- Add a teaspoon of almond extract instead of vanilla for a nutty twist that pairs nicely with butter.
- Mix in finely chopped pistachios or walnuts for texture and a festive green or brown crunch.
- Try dusting the trees with cinnamon sugar before baking for a warm, cozy flavor.
- Use lemon zest in the dough for a bright citrus note that cuts the sweetness.
Soft Shortbread Christmas Trees
Ingredients You’ll Need:
For The Dough:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1/4 tsp salt
For Decoration:
- Green food coloring (gel or powder)
- Powdered sugar (for dusting)
- Buttercream or royal icing (for assembling)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare, around 10 minutes to bake, plus at least 1 hour to chill the dough. Additional time will be needed for assembling the trees and decorating, so plan for about 2 hours total from start to finish.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes) using an electric mixer. Beat in the egg and vanilla extract until combined. In a separate bowl, whisk together the flour and salt, then slowly add this to the butter mixture, mixing until a soft dough forms.
2. Color and Chill the Dough:
Divide the dough into two parts. Add green food coloring to one part and knead gently until the color is even. Wrap each portion in plastic wrap and chill in the refrigerator for at least 1 hour. This helps the dough firm up and makes it easier to handle.
3. Cut and Bake Base Cookies:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Roll out the uncolored dough to about 1/4-inch thickness on a lightly floured surface. Use a Christmas tree cookie cutter to cut out the base shapes and place them on the baking sheets.
Roll out the green dough to the same thickness and cut small scalloped “brush” shapes using a leaf cutter or knife to decorate the tree bottoms. Attach these gently on the bases. Bake all pieces for 8-10 minutes or until edges just start to turn golden. Cool completely on a wire rack.
4. Prepare Leaf Decorations:
While the bases bake, shape the uncolored dough into small teardrop or leaf shapes about 1 to 1.5 inches long. Press lightly with a fork or knife to create a vein pattern for texture. Chill these leaves in the fridge to keep their shape.
5. Assemble the Trees:
Once bases are cool, start layering the leaf-shaped cookies vertically from the bottom up. Secure each leaf with a small dab of buttercream or royal icing to help the layers stand and overlap like branches, building up the tree shape.
6. Final Touches:
Lightly dust the assembled trees with powdered sugar for a snowy effect. Store the finished cookies in an airtight container at room temperature for up to a week.
Enjoy making and sharing these beautiful soft shortbread Christmas trees — a joyful and tasty holiday treat!
Can I Use Frozen Dough for This Recipe?
Yes! You can freeze the dough wrapped tightly in plastic wrap for up to 2 months. Thaw it overnight in the fridge before rolling and cutting to maintain texture.
How Do I Keep the Cookies Soft?
Chilling the dough before baking and not overbaking (just until edges turn light golden) helps keep the cookies tender. Also, storing them in an airtight container prevents drying out.
What Can I Use Instead of Buttercream or Royal Icing?
If you prefer, you can use melted white chocolate or a simple glaze made with powdered sugar and a little milk to assemble the layers. Just be sure it sets firm enough to hold the cookie leaves in place.
Can I Skip the Green Dough for the Tree Base?
Absolutely! The green dough adds a nice festive touch, but you can use plain dough for the entire cookie and decorate with colored icing or sprinkles instead.