There’s just something magical about baking during the holidays. The kitchen smells like sugar and vanilla, my counters are dusted with sprinkles (the “festive snow” of baking!), and everyone gathers around for a taste test. These Christmas Tree Cookies are as whimsical as they are delicious, and they’ve been my go-to treat for every holiday party or cookie exchange for years. Not only are they super fun to make, but they’re also melt-in-your-mouth light thanks to their meringue base. Bonus? They double as edible décor that looks straight out of a Christmas movie.

How I fell in love with meringue

One chilly December evening a few years ago, I was elbow-deep in holiday baking, working on my umpteenth batch of sugar cookies when a friend stopped by with a tray of meringue cookies. They were these crisp, pastel clouds that practically dissolved the second you bit into them. I was hooked. After begging for her recipe, I made a few tweaks and eventually turned them into these Christmas Tree Cookies. Now, every year when I pull them out of the oven, I remember that cozy night with friends—and how sometimes the simplest desserts bring the most joy.

What makes meringue so special?

If you’re new to meringue, it’s essentially a mixture of whipped egg whites and sugar. What makes it shine is its versatility. These cookies are light and airy, with a crisp shell that gives way to a delicate center. Meringue has been around for centuries, originating in Europe and showing up in everything from pavlovas to macarons. The fun part? It’s like edible art—you can pipe it into any shape, color it, and decorate it to your heart’s content.

Let’s talk ingredients: what you need for success

Egg whites: The star of the show! They create the structure for the meringue. Make sure they’re at room temperature—they’ll whip up much better that way.
Granulated sugar: Adds sweetness and helps stabilize the meringue. I’ve also tried superfine sugar, which dissolves faster, but regular sugar works perfectly.
Cream of tartar: This tiny pinch helps stabilize the egg whites, making it easier to whip up stiff peaks. If you don’t have cream of tartar, a splash of lemon juice or white vinegar works too.
Vanilla extract: For that little hint of flavor. Feel free to experiment with almond or peppermint extract if you’re feeling adventurous.
Green food coloring: Gives your cookies their festive “tree” look. Gel food coloring works best because it’s more concentrated, so you don’t have to add much liquid.
Multi-color sprinkles and star sprinkles: These are all about fun and creativity. Use what you love!

Pro tip: Always use the freshest eggs you can find. Fresh egg whites whip better and give you fluffier results!

Kitchen tools to make it easy

Stand mixer or hand mixer: A stand mixer is your best friend here because whipping egg whites to stiff peaks takes a good 8-10 minutes. If you’re using a hand mixer, no problem—just make sure you’ve got a comfy spot to stand!
Piping bag with a large round tip: This will help you create perfect tree shapes. If you don’t have a piping bag, a zip-top bag with the corner snipped off works in a pinch.
Parchment paper: Keeps your cookies from sticking and makes cleanup a breeze. Trust me, you don’t want to skip this.

Step-by-step: How to make Christmas Tree Cookies

Ready to create some holiday magic? Let’s get started!

Preheat your oven: Set it to 200°F. Meringue bakes at a low temperature to keep it crisp without browning.
Prepare your baking sheets: Line two sheets with parchment paper. (I’ve learned the hard way that skipping this step leads to sticky cookies!)
Whip those egg whites: In the bowl of your stand mixer, add the egg whites, a pinch of salt, and cream of tartar. Whisk on medium speed until soft peaks form—this will take about 2-3 minutes. You’ll know they’re ready when the whites hold their shape but still look a bit droopy.
Add sugar gradually: Turn the mixer to high speed and add sugar one tablespoon at a time, letting each spoonful dissolve before adding the next. This part is key for getting a smooth, glossy meringue.
Add color and flavor: Once your meringue has reached stiff peaks (it should hold its shape when you lift the whisk), add the vanilla extract and green food coloring. Fold it in gently until you get the perfect “evergreen” hue.
Pipe your trees: Spoon the meringue into your piping bag and pipe tree shapes onto the parchment paper. Don’t worry about perfection—quirky trees are part of the charm!
Decorate: Sprinkle your trees with multi-color sprinkles and top each one with a star sprinkle. It’s like decorating a mini Christmas tree without the tangled lights.
Bake low and slow: Bake for 2 hours in the preheated oven. Once the timer goes off, turn off the oven but leave the cookies inside with the door slightly open for another 2 hours. This ensures they dry out completely for that signature crisp texture.

My favorite tip: If your meringue isn’t forming stiff peaks, your bowl or whisk might have traces of grease. Wipe everything down with vinegar before starting—it works wonders!

Fun ways to customize your cookies

Flavor swaps: Swap the vanilla extract for peppermint extract to make them taste like a winter wonderland, or try almond extract for a nutty twist.
Color play: While green is classic, you could make a forest of pastel pink or icy blue trees for a modern holiday vibe.
Gluten-free option: Guess what? These cookies are already naturally gluten-free—no substitutions needed!
Vegan adaptation: Use aquafaba (the liquid from a can of chickpeas) in place of egg whites. It whips up just like egg whites and works perfectly for meringue.

Serving ideas to spread the cheer

These cookies are the star of any dessert table—pun totally intended! Arrange them on a platter with some powdered sugar “snow” for a wintery look. Or, if you’re hosting a holiday party, place one cookie at each guest’s plate as a sweet little edible favor. They also pair beautifully with a cup of hot cocoa or a peppermint mocha.

What to sip alongside

Speaking of hot cocoa, that’s my favorite pairing for these cookies. The sweetness of the meringue balances perfectly with the rich, chocolatey drink. If you’re feeling fancy, try them with a holiday cocktail like a cranberry mimosa or a spiced mulled wine. And for the non-alcoholic crowd, a glass of eggnog is always a win.

Storing your Christmas Tree Cookies

To keep your cookies crisp, store them in an airtight container at room temperature. They’ll stay fresh for up to two weeks (though they never last that long in my house!). Avoid storing them in a humid environment, as moisture can make meringue sticky. If you need to re-crisp them, just pop them back into a low oven for 10 minutes.

Adjusting for different serving sizes

The beauty of this recipe is how easily it scales. Want just a few cookies? Cut the recipe in half. Making cookies for the entire neighborhood? Double or triple it! Just be sure to bake them in batches if your oven can’t fit all the trays at once—crowding can cause uneven baking.

Common issues (and how to fix them!)

Flat meringue: Your egg whites may have been over- or under-whipped. Aim for stiff peaks that still look glossy.
Cracked cookies: This can happen if the oven temp is too high—double-check with an oven thermometer.
Sticky cookies: They might not have dried completely. Extend the time with the oven door slightly open.

Give these a try!

These Christmas Tree Cookies are pure holiday joy, from their festive look to their delicate crunch. They’re the perfect project to tackle on a snowy afternoon with kids, friends, or even solo with your favorite holiday playlist. Have fun with them—add your own twist, share them with loved ones, and enjoy every sweet, festive bite!

FAQ

1. Can I use liquid food coloring instead of gel?
Yes, but use it sparingly to avoid thinning out the meringue.

2. Why didn’t my meringue hold its shape?
It’s possible the egg whites weren’t whipped enough or the sugar wasn’t fully dissolved.

3. Can I freeze these cookies?
Meringue doesn’t freeze well—it tends to get sticky. Stick with storing them in an airtight container.

4. What’s the best way to pipe tree shapes?
Start with a wide base and work your way up in smaller circles. Practice on a sheet of parchment first if you’re nervous!

5. Can I make these without a piping bag?
Absolutely! Use a spoon to dollop mounds of meringue and shape them into trees with the back of a knife or spatula.