Christmas Tree Sugar Cookies

Dipped in chocolate and covered with pistachios, you’ve never tasted a sugar cookie quite like our Christmas Tree Sugar Cookies.

There’s no better feeling than taking a bite out of a warm, soft cookie fresh out of the oven. Sugar cookies are already a fan favorite no matter what season you are in, and I love coming across one that veers off the beaten track. Like our Christmas Tree Sugar Cookies.

Why You Will Love These Christmas Tree Sugar Cookies

  • Pistachios!
  • Substitute friendly
  • Can prepare in large quantities
  • Easy to find ingredients

This makes them perfect to divide up and give to the kids and it’s such an easy Christmas sugar cookie recipe that you could include them in the cookie-making process!

How to Make Christmas Tree Sugar Cookies


  • Mixing bowls
  • Whisk
  • Plastic wrap
  • Disc
  • Tree cookie cutter

As well as a rolling pin, parchment paper, and a microwave-safe bowl.


For full instructions, please view the recipe card below:

  1. Preheat the oven to 350 F
  2. Line 2 baking sheets with parchment paper
  3. Using a large bowl, whisk together the ingredients, beating in the eggs individually until mixture creates a dough.
  4. Place dough on a disc, wrap in plastic wrap and place in fridge for approximately 1 hour.
  5. Once chilled, remove and roll out cookie dough into a 1/4-inch-thick rectangle.
  6. Grab your tree cookie cutter, cut out your design and place on baking sheets to bake for approximately 10 minutes.
  7. While baking, prepare your chocolate chip dip and dip each cookie then immediately transfer to parchment paper to set.
  8. Sprinkle on pistachios and allow cookies to set.
dipped christmas tree cookies

Tips for Perfect Sugar Cookies

I recommend using a rolling pin that has a bit of weight to it, like a marble rolling pin or nonstick rolling pin.

You can also use the old method of flouring the pin, but with both, it is not necessary. You do want to make sure that you don’t completely flatten the dough- which is easy to do if you’re pressing down hard.

You want your trees to have a slight thickness that’s easy to bake, so 1/4 inch thick would be enough, or else you risk having a Dipped Christmas Tree Cookie with a doughy middle.

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Christmas Tree Sugar Cookies

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Dipped in chocolate and covered with pistachios, you’ve never tasted a sugar cookie quite like our Christmas Tree Sugar Cookies.


  • 2 ½ cups all purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon butter extract

For the Glaze

  • 1 ½ cup chocolate chips
  • 1 ½ tablespoon corn syrup

For the topping

  • Finely chopped pistachios


Preparing the Batter

  1. In a large bowl, whisk together the flour, baking powder and salt and set aside.

  2. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment.

  3. Beat together for 1 minute at high speed.

  4. Add in the eggs, vanilla and butter extract and beat together for another minute.

  5. Add in the flour mixture and beat together for 1 minute or until fully incorporated and smooth.

  6. Turn the dough out into a disc on plastic wrap.

  7. Completely wrap in plastic wrap and place into the fridge to chill for 1 hour.

  8. Once the dough has chilled, remove from the fridge, unwrap the plastic wrap and place onto a well floured surface.

Making the Cookies

  1. Preheat the oven to 350 F.

  2. Line 2 baking sheets with parchment paper or spray them well with baking spray.

  3. Use a rolling pin to roll the cookie dough out to a rough rectangle ¼” thick.

  4. Use a tree cookie cutter to cut out as many cookies as possible from the rectangle.

  5. Place the cutout cookies onto the parchment lined at least 1 ½” apart.

  6. Place into the oven to bake for 10 minutes.

  7. The cookies will still be soft at this point.

  8. Place onto a cooling rack to cool completely.

  9. Once all of the cookies are baked and cooled, make the chocolate coating.

  10. Place the chocolate chips in a microwave safe bowl.

  11. Heat in 30 seconds intervals, stirring in between each time.

  12. This will take about 1 ½-2 minutes to fully melt.

  13. Once melted, stir the corn syrup in.

  14. Dip each cookie halfway into the chocolate mixture, letting any extra chocolate drip off.

  15. Lay the dipped cookies onto a large piece of parchment paper.

  16. Sprinkle with chopped pistachio pieces.

  17. Let the cookies set for 20 minutes or until completely hardened before serving.

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