Turn classic sugar cookies into a showstopping centerpiece with this edible cookie tree. Dusted with powdered sugar “snow,” it’s part craft, part dessert — and a creative reminder of Crate Cooking School’s playful spirit. Perfect for family baking days or a sweet holiday gift.
- Advertisement -
Read more in A New Way to Cookie at Crate Cooking School.
Print
Sugar Butter Star Cookie Tree
Description
Turn classic sugar cookies into a showstopping centerpiece with this edible cookie tree.
Ingredients
Scale
- 1 lb unsalted butter, softened
- 1 ½ cup sugar
- ½ tsp kosher salt
- 1 tbsp pure vanilla extract
- 2 large egg yolks
- 4 cups AP flour
- Powdered sugar, for sprinkling
Instructions
- Beat the butter, sugar, salt, and vanilla together until smooth and creamy. Mix in the egg yolks until well incorporated, scraping down the sides of bowl at least once. Add the flour and mix just until combined.
- Place the dough on a lightly floured surface and knead a few times, just until dough smooths out. Divide dough into 2 equal parts and turn onto a sheet of plastic wrap. Form each into a disk, wrap up, and refrigerate for 15 to 30 minutes.
- Divide each disk in half and roll out between 2 sheets of parchment paper to about ⅛ to ¼ inch thick. Refrigerate for at least an hour.
- Preheat oven to 325 degrees. Cut out 2 each of 10 different-sized star cookie cutters. Bake for 12 to 15 minutes until edges are brown. Cool cookies completely.
- Stack cookies on top of each other, rotating star points to form tree. Dust generously with powdered sugar.
Story and Styling by Quelcy Kogel
Photography by Laura Petrilla
Subscribe to TABLE Magazine‘s print edition.
