You don’t need anything overly fancy, but a few tools make life easier. I use my stand mixer, but a hand mixer works perfectly. The real game-changer, I found, is a silicone baking mat. These cookies hold their shape so well on them, and I never have issues with sticking or over-browning on the bottom. If you don’t have tree cutters, you could start with stars or even simple circles, but the tree shape is half the fun. For decorating, you can snip a tiny corner off a zip-top bag if you don’t have piping bags—I’ve done it both ways!
Step-by-Step Instructions
The process begins with creaming the butter and sugar until it’s light, fluffy, and almost pale. This isn’t a step to rush; I beat mine for a good three minutes. It creates the airy texture you want in the final cookie. Then, I add the egg, vanilla, and that all-important red gel coloring. Don’t be shy with the color! The dough will look shockingly red, and that’s exactly what you want. In a separate bowl, I whisk the flour, cocoa powder, and salt. This is my personal tip: sifting these together isn’t just for removing lumps; it evenly distributes the cocoa so you don’t get any bland bites. I then add the dry mix to the wet in two batches, mixing on low until just combined. The dough will be stunningly vibrant.
Here’s where patience is key. I divide the dough in half, shape each into a disc, wrap them tightly in plastic wrap, and chill for at least two hours. I tried skipping the chill once, thinking I could roll it out faster. It was a sticky, frustrating disaster. The chilled dough is a dream to work with. When ready, I roll it out on a lightly floured surface to about 1/4-inch thickness. If it cracks, it’s too cold; let it sit for 5-10 minutes. I cut out my trees, re-rolling the scraps until it’s all used up. I place them on my lined baking sheets about an inch apart—they don’t spread much, but they need a little breathing room.
I bake one sheet at a time in the center of a preheated 350°F (175°C) oven for 8-10 minutes. The edges will be just set, and the tops will look dry. They continue to firm up as they cool. This is crucial: let them rest on the baking sheet for 5 minutes before transferring them to a cooling rack. I moved one too soon and it bent like a sad, wilted tree. Let them cool completely before you even think about decorating. I use this time to make my royal icing.
Pro Tips for Best Results
My first batch was a color lesson. The dough looked perfect in the bowl, but after baking, it had dulled to a rusty brown. I tested this three different ways and learned that the intensity of your unbaked dough color is a lie—you need to go several shades darker than you think looks right. Aim for a deep, almost burgundy red in the bowl to get that classic, cheerful red after baking. It feels excessive, but it works.
For the perfect texture, the flour measurement is vital. I’ve learned the hard way that scooping the cup directly from the bag packs in too much flour, leading to dry, crumbly cookies. The best method is to spoon the flour into your measuring cup and level it off. Even better, if you have a kitchen scale, use it for the 315 grams. This small act of precision makes a huge difference in achieving a cookie that’s tender yet sturdy enough to hold its shape and handle icing.
When decorating, consistency is everything—and I mean the icing consistency. I make my royal icing too thick at first, then thin small portions with tiny drops of water for different uses. A thicker consistency is for outlining, and a slightly thinned “flood” consistency fills in the centers. I let the base layer dry completely before adding details like garlands or ornaments. And if my hand isn’t steady for dots, I use the end of a toothpick or a scribe tool to perfect them.
Common Mistakes to Avoid
The biggest mistake I made early on was not chilling the dough long enough. I was impatient and tried to roll it after just 30 minutes in the fridge. It was a sticky, unworkable mess that stuck to everything. The dough must be firm. Two hours is the minimum; I often let mine go for three or even overnight. It makes the rolling and cutting process serene instead of stressful. Trust me, do not skip or shorten this step.(See the next page below to continue…)