Sprinkles are to cookies what sequins are to dresses. They mean the difference between ordinary and extraordinary. Subtle and sublime. “I attended the party” and “I am the party.” These buttery Christmas tree shortbread cookies are the party. And the after-party.
There’s just something about sprinkles that enables them to make any dessert the center of attention. Cookie pops. Mini doughnuts. Fortune cookies. Homemade lollipops. You name the confection, sprinkles have upped its star power.
It doesn’t take much to jazz up classic shortbread cookies. With a festive new shape, a chocolate drizzle and yes, a sprinkle shower, Christmas tree shortbread cookies just might give Christmas Tree Cupcakes some competition for Best Dressed dessert.
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest, and Instagram for all of the latest updates.
Ingredients
- 1 cup (2 sticks) salted butter, at cool room temperature
- 1 cup confectioners' sugar
- 2 1/4 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup green candy melts (See Kelly's Notes)
- 1 Tablespoon vegetable oil
- Assorted sprinkles
Equipment:
- two round 9-inch cake pans; piping bag or sealable plastic bag
Instructions
- Preheat the oven to 300ºF and grease two round 9-inch cake pans with butter. (If the pans are not non-stick, line them with greased parchment paper).
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 3 minutes. Add the flour, 1 cup at a time, mixing just until combined.
- Divide the dough evenly between the two greased pans and press it into an even layer. Using a fork, prick the dough all over. Bake for 35 minutes, or until the shortbread is pale golden in the center and slightly darker around the edges.
- Remove the shortbread from the oven and immediately invert the pans onto a cutting board. (If the shortbread won't release from the pan, use a sharp knife to cut around the edges.) Using a sharp knife, immediately cut each shortbread round into 8 wedges. It is important to cut the shortbread while it's still warm, otherwise it will crumble if you try to cut it after it has cooled.
- Transfer the shortbread wedges to a cooling rack to cool completely.
- Melt the candy melts with the vegetable oil in a microwave or double-boiler, stirring until smooth. Transfer the mixture to a piping bag or plastic bag, snip off the tip of the bag and then drizzle it onto the cookies. Immediately top the cookies with sprinkles and serve.
Kelly's Notes:
- If you can't find green candy melts, you can use any variety of chocolate. White chocolate would be a beautiful snowy addition to the buttery shortbread trees.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
Cookie recipe adapted from King Arthur Flour.
This my second year making these. I did two different shortbread recipes this year and had my family do a taste test. This won, hands down. Not even close. And, so so so easy to make and so pretty. I think I will use this recipe throughout the year for different occasions. Thanks for a terrific recipe!
WOW! Love reading this, Sally!
This recipe is terrific! So easy and delicious.
So glad you enjoyed it, Jane!
Looking forward to making these
Enjoy!
I can’t use candy melts because of a nut allergy. Can I add a little green food coloring to white chocolate?
Hi Debbie! For the best results you’ll want to use a powder dye. Water-based dyes will cause the chocolate to seize. Add a small amount of the dye at a time, stirring and gradually adding more dye until you have the color you want. Or just use the white chocolate for a beautiful snowy addition. Hope that helps!
Oh. My. Gosh.
These are amazing. I have tried making shortbread so many times and have had them turn out awful. I made these – followed directions to the letter and they turned out amazing! And the are really easy. Drizzling the green chocolate over a whole batch was fast and looks great. my husband said “don’t bother making any other cookies this year!” Thanks so much for this terrific recipe!!
Yes! This is what I like to hear :) So glad you love them, Sally!
What does the vegetable oil do special with the green candy melt? And if I do not use those and instead use white chocolate, do I have to add the veggie oil? Thanks !
Hi there! It helps thin the candy melts to make them easier to drizzle. You can use the oil if drizzling with chocolate, but it’s not essential.
How long will these keep if I store them in an air tight container/ freeze them?
Hi Jessica! I’ve never tried freezing them so I’m not sure about that option, but if you store them in an airtight container at room temp, they should last up to about 5 days and still be nice and fresh.