Christmas Tree Sprinkle Cookies

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I am totally obsessed with these Christmas Tree Sprinkle Cookies.

They’re ridiculously simple but somehow pack in all the holiday cheer.

Every time I make them, the kitchen smells buttery and sweet, and just looking at the bright green trees with colorful sprinkles makes me grin like a kid.

I’ve served these at family get togethers, cookie exchanges, and just for fun with hot cocoa, and honestly, the kids go wild for them.

I might have eaten a few straight from the tray before anyone noticed, no shame.

These cookies are basically buttery sugar cookies cut into little festive trees, tinted green, and topped with sprinkles. They are cute, classic, and bring a little joy with every bite.

Ingredients for the Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Green food coloring, 4 to 6 drops

For Decoration (Optional)

1/2 cup colorful holiday sprinkles
1 cup powdered sugar for glaze
2 to 3 tablespoons milk for glaze

Why I Love These Ingredients

Butter gives the cookies that rich, tender texture.

Sugar sweetens them and helps with slightly crisp edges. The egg adds moisture so they stay soft and chewy. Vanilla gives them that warm, homey flavor.

Flour gives structure, baking powder keeps them light, and salt balances everything.

Green food coloring makes them look like actual Christmas trees, and sprinkles add that fun crunch and festive vibe.

The glaze is optional but if you do it, it’s like the cherry on top, or snowy frosting on your little tree.

Making the Cookies

First, I cream the butter and sugar together in a big bowl with a hand mixer on medium speed.

I beat it for about 2 minutes until it’s light and fluffy, and honestly, I sometimes sneak a taste here it’s so good.

Then I add the egg and vanilla, mix a bit more until smooth.

In another bowl, I whisk together the flour, baking powder, and salt.

Slowly, I mix the dry stuff into the wet, just until combined.

You don’t want to overmix or the cookies get tough.

Then I add the green food coloring and mix until the dough is all evenly green.

If it feels sticky, I wrap it in plastic wrap and pop it in the fridge for 15 minutes. Makes rolling so much easier.

I preheat the oven to 350°F and line a baking sheet with parchment. On a lightly floured surface, I roll the dough to about 1/4-inch thick.

I cut out little Christmas trees usually get around 24 and place them on the sheet, giving them some space. Then I press sprinkles on gently, just enough so they stick.

I bake them for 8 to 10 minutes. I check at 8 because I like them soft and pale green, not browned. Let them cool on the sheet for 5 minutes, then move them to a wire rack.

If I’m feeling fancy, I make a quick glaze with powdered sugar and milk until it’s spreadable, drizzle it over the cooled cookies, and add a few more sprinkles.

Let it sit for about 20 minutes so it hardens just a bit.

Serving Ideas

I usually put them on a festive platter like a little forest of trees. Perfect for parties, school events, or family fun.

Pair with hot cocoa or milk and watch everyone’s eyes light up.

They also make cute gifts I wrap them in little cellophane bags with red and green ribbons, and people love it.

Leftovers

If I’m lucky enough to have leftovers, I store them in an airtight container at room temp for up to 5 days, layering parchment so the sprinkles or glaze stay nice.

You can freeze unglazed cookies for up to 2 months, then decorate after thawing.

To freshen them up, I just let them sit at room temp or zap in the microwave for a few seconds.

My Tips for Success

Make sure your butter is soft for perfect creaming, about 30 minutes out of the fridge.

I like gel food coloring because it gives a bright green without messing up the dough.

Don’t overbake, check at 8 minutes if you like soft cookies.

Press sprinkles lightly so they stick but don’t flatten the dough. And if you want sharp, clean tree shapes, chill the dough before cutting.