Christmas break starts for my kids today and we’re more than ready! How about you? First on our agenda is baking even though it feels like we’ve already made dozens of cookies! In addition to cookies, I recently made another cookie cake, with the newest 10″ cutter design from my shop. The Christmas tree design shape is huge, but fitting for the season and it makes the cutest giant cookies that can be decorated individually, or stacked with layers of frosting and toppings like the one below.

To make the Christmas tree cookie cake, I piped two 10″ tree cookies with dairy free vanilla peppermint frosting rosettes and stars, then stacked and topped them with gold and silver dragees, fresh flowers and cookie cutouts.

The tree cookie cake has all the flavors suited for the season! Soft sugary cookies, lightly sweetened and spiced peppermint frosting and pairs perfectly with hot cocoa and champagne!

Oh so festive!

Christmas Tree Cookie Cake

Description

Two 10″ Christmas tree sugar cookies, layered with vanilla peppermint frosting, stacked and then festively decorated! (Dairy Free)

Scale

Ingredients

Ingredients
FOR THE SUGAR COOKIES
Jumbo Cookie Cutter (Posh Shop)
3/4 cups vegan butter (or real butter softened)
1 cups white sugar
2 eggs
1/2 tsp Vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 tsp peppermint extract
Seeds from 1 vanilla bean
FOR THE VANILLA PEPPERMINT FROSTING
2 cups organic shortening
1.5 cups powdered sugar
2 tsp pure Vanilla Extract
1 tsp pepperment extract
1/4 tsp pink Himalayan sea salt
Toppings
Holiday sprinkles and candies of choice, flowers/petite roses, macarons, mini sugar cookies.

Instructions

Instructions
FOR THE SUGAR COOKIES
Preheat oven to 400 degrees.
Cream together butter and sugar in a mixing bowl, until combined.
Mix in eggs and vanilla.
Stir in flour, baking powder and salt.
Mix on med-hi until combined.
You’ll know your cookie mix is ready when most of it sticks to the mixing paddle.
Roll dough out onto a large sheet of parchment (about 1/2 inch thick)
Cut into two large tree shapes with jumbo tree cutter.
Cut the parchment in half and transfer the jumbo tree cutout onto two separate baking sheets.
Bake cookies on a parchment lined baking sheet for about 6 minutes.
Remove from heat and cool completely.
FOR THE FROSTING
Combine all ingredients into the bowl of an electric mixer. Mix until incorporated and to taste. You can add a little more powdered sugar if you prefer a sweeter frosting.
Transfer half of the frosting to a piping bag fitted with a round coupler (for piping the round dollops on the bottom cookie.)
Divide remaining frosting into 2 piping bags, fitted with Wilton star tip 32 and 1M.
Notes
Jumbo Cookies that are a day old are easier to decorate with, so make the cookies a day in advance if possible. The frosting and cookies can be sealed and kept on the counter until ready for decorating.

Notes

See instructions on how to assemble below!

DIY CHRISTMAS TREE COOKIE CAKE

SUPPLIES/INGREDIENTS:

Jumbo tree cookie shape (10 inches) This can be found in my shop.

Two baked jumbo tree cookies, cooled and preferably 1 day old.

White vanilla peppermint frosting in a piping bag with large round tip, or just the coupler.

Two additional bags of the frosting fitted with Wilton star tip #32 & flower tip 1M.

Decorations and toppings: (Optional) Mini cookies that I made with leftover dough, petite roses, macarons, and white and gold sprinkles, holiday candies.

INSTRUCTIONS (WATCH VIDEO BELOW):

Begin by piping round rows of the white frosting onto the first tree cookie.
Continue piping the white frosting onto the tree until it’s fully covered. If the frosting isn’t perfect it’s ok because you’ll be stacking a second cookie on top and won’t see any imperfections.
Stack the 2nd cookie right on top of the first cookie (covered in frosting)
Once stacked, pipe three large roses (with Wilton 1M) onto different areas of the tree.
THEN starting at the bottom of the tree, pipe small rows of frosting stars up the trunk and around the edges. You should be able to fit 3 frosting stars on each row of the trunk, working your way up the tree through the center and both sides. Add one more rose to the bottom and middle of the tree.
Once you’re finished piping the stars, pipe 3 additional roses on the top of the cookie. Now it’s time to top it! I started by decorating with my largest items (the fresh roses). Placing them each in a separate place on the cookie. Then I added the sprinkles and mini cookies to finish.
I recommend making the cookie the night before you plan to eat it. For toppings like flowers, add them the morning of serving and for fruit, add an hour before serving.
Cut cake into pieces and serve on small plates. The cookie cakes are soft enough to eat like a real cake with a fork, or for more fun your hands!