Description
Delight in the festive spirit with these Christmas Tree Sugar Cookies, featuring a zesty lime-infused buttery dough and beautifully decorated with smooth royal icing. Perfect for holiday gatherings, these cookies combine classic sugar cookie flavors with a vibrant twist and charming decorations to make your celebrations extra special.
Ingredients
Scale
For the Cookies:
- 4 cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 lime, juiced and zested
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
For the Icing:
- 3 large egg whites
- 4 ½ cups powdered sugar
- Pink gel food coloring
- Sprinkles (sugar pearls and sugar sprinkles)
Instructions
- Prepare Dry Ingredients: In a large bowl, combine the flour and kosher salt. Add the lime zest and mix well, setting this mixture aside for later.
- Mix Butter, Sugar, and Lime Juice: Using a stand mixer or hand mixer, beat the softened butter, granulated sugar, and lime juice on medium speed. Scrape down the sides occasionally and continue for 2-3 minutes until the mixture becomes creamy and well blended.
- Add Eggs: Incorporate the eggs into the butter mixture, beating until fully combined and smooth.
- Form Dough: Gradually add the flour mixture to the wet ingredients in batches, mixing until a dough forms that pulls away from the sides of the bowl.
- Chill Dough: Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour to firm up.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 350°F (177°C). Line a cookie sheet with parchment paper and set aside.
- Roll and Cut Cookies: On a lightly floured surface, roll the chilled dough to approximately 1/4-inch thickness. Use a 3-inch Christmas tree-shaped cookie cutter to cut out shapes.
- Bake Cookies: Arrange the cutouts on the prepared cookie sheet and bake for 12-14 minutes, until edges are lightly golden.
- Cool Cookies: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Royal Icing: In a clean, dry stand mixer bowl with a whisk attachment, beat the egg whites on high speed until foamy.
- Add Powdered Sugar: Reduce speed and add powdered sugar gradually, mixing until thick and stiff peaks form.
- Divide and Color Icing: Split the icing into two portions. Leave one portion white, and tint the other with pink gel food coloring to your desired shade.
- Thin Icing Preparation: Reserve 1/4 of each icing and thin the remaining 3/4 portions by adding 1-2 teaspoons of water, making them suitable for flooding the cookies.
- Fill Icing Bags: Place all thick and thin icings in separate piping bags for precise decorating.
- Decorate Cookies: Outline each cookie with thick icing to form a border, then flood the interior with thinner icing. Use a toothpick to spread the icing evenly.
- Add Sprinkles: While the icing is still wet, sprinkle superfine sugar and immediately apply your choice of sprinkles for festive decoration.
- Set and Serve: Allow the icing to set fully before serving these beautifully decorated Christmas tree sugar cookies. Enjoy the festive flavors and fun presentation!
Notes
- You can substitute lime zest and juice with lemon for a different citrus flavor.
- Ensure egg whites and mixing bowls are completely clean and dry to achieve stiff peaks for royal icing.
- Store cookies in an airtight container at room temperature for up to one week.
- For food safety, consider using pasteurized egg whites if serving to young children or immunocompromised individuals.
- Adjust the water in the icing to achieve the desired consistency for outlining and flooding.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
