Beautiful Rosemary Shortbread Christmas Tree Cookies

Fragrant rosemary and buttery shortbread come together to create these elegant Christmas tree cookies — crisp, aromatic, and perfect for holiday gifting or festive dessert tables.

Yield: 15 cookies
Prep Time: 25 min
Cook Time: 15 min
Chill Time: 1 hr
Total Time: ~1 hr 40 min

Ingredients

For the Cookies

• 1 cup unsalted butter, softened
• ½ cup sugar
• 2 cups all-purpose flour
• 2 Tbsp minced fresh rosemary
• ⅛ tsp sea salt
• Colored sugar (optional, for pre-bake decoration)

For the Frosting

• 4 cups confectioners’ sugar
• 3 Tbsp meringue powder
• 10–12 Tbsp water (adjust for consistency)
• Green and brown food coloring
• Large nonpareils (for ornament detail)

Step-by-Step Instructions

1. Cream butter and sugar.
   In a large bowl, beat softened butter and sugar together until light and fluffy (about 5–7 minutes).
2. Add dry ingredients.
   In another bowl, whisk together flour, minced rosemary, and sea salt. Gradually beat this mixture into the creamed butter until fully combined.
3. Chill dough.
   Divide dough into two disks, wrap in plastic, and refrigerate for about 1 hour, or until firm enough to roll.
4. Shape cookies.
   Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one disk at a time to ¼-inch thickness. Cut with a tree-shaped cookie cutter (about 4½×2½ inches).
5. Bake.
   Place cookies 1 inch apart on parchment-lined baking sheets. If using colored sugar instead of icing, sprinkle before baking.
   Bake for 14–16 minutes, until edges just begin to brown. Let cool on the pan for 5 minutes, then transfer to wire racks.
6. Prepare icing.
   Beat confectioners’ sugar, meringue powder, and water until smooth and thick enough to hold soft peaks. Adjust water gradually to reach your desired piping consistency.
7. Decorate.
   Divide icing into portions. Tint green for trees and brown for trunks. Decorate cooled cookies with icing and top with nonpareils for a festive touch.

Pro Tips

• Fresh rosemary gives a lovely, subtle herbal aroma — don’t substitute dried unless finely crushed.
• If you prefer a melt-in-your-mouth texture, avoid overbaking; remove as soon as edges turn lightly golden.
• Add a few drops of lemon extract to the icing for a fresh contrast to the buttery cookie base.
• Store cookies in an airtight container for up to 1 week or freeze undecorated cookies for up to 2 months.

Nutrition Info

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation.

Rosemary Shortbread Christmas Tree Cookies

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• Author: carlosramirez
• Total Time: 100
• Yield: 15 cookies
• Diet: Vegetarian

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Description

Fragrant rosemary and buttery shortbread combine to create elegant Christmas tree cookies, perfect for holiday gifting.

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Ingredients

• 1 cup unsalted butter, softened
• ½ cup sugar
• 2 cups all-purpose flour
• 2 Tbsp minced fresh rosemary
• ⅛ tsp sea salt
• Colored sugar (optional, for pre-bake decoration)
• 4 cups confectioners’ sugar
• 3 Tbsp meringue powder
• 10–12 Tbsp water (adjust for consistency)
• Green and brown food coloring
• Large nonpareils (for ornament detail)

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Instructions

1. Cream butter and sugar together until light and fluffy (about 5–7 minutes).
2. In another bowl, whisk together flour, minced rosemary, and sea salt. Gradually beat this mixture into the creamed butter until fully combined.
3. Divide dough into two disks, wrap in plastic, and refrigerate for about 1 hour, or until firm enough to roll.
4. Preheat oven to 350°F (175°C). Roll out one disk at a time to ¼-inch thickness and cut with a tree-shaped cookie cutter.
5. Place cookies 1 inch apart on parchment-lined baking sheets and sprinkle with colored sugar before baking (if using). Bake for 14–16 minutes until edges just begin to brown. Let cool on the pan for 5 minutes, then transfer to wire racks.
6. Beat confectioners’ sugar, meringue powder, and water until smooth and thick enough to hold soft peaks. Adjust water gradually for desired piping consistency.
7. Divide icing into portions, tint green for trees and brown for trunks, and decorate cooled cookies with icing and nonpareils.

Notes

Fresh rosemary gives a lovely aroma; avoid substituting dried unless finely crushed. For a melt-in-your-mouth texture, ensure not to overbake. Store cookies in an airtight container for up to 1 week or freeze undecorated cookies for up to 2 months.

• Prep Time: 25
• Cook Time: 15
• Category: Dessert
• Method: Baking
• Cuisine: American