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3-D Christmas Tree Cookies

Dazzle ’em with our Christmas trees — no one has to know they’re made from refrigerated sugar cookie dough!

Serving Size:


Active Time:

45 min.

Total Time:

2 hrs., 45 min.


  • ⅔ cup flour
  • ⅛ tsp. Kelly green concentrated food coloring
  • 1 tube (11 oz.) sugar cookie dough
  • Sugar
  • 6 yellow gumdrops
  • 1 tube each green and blue Wilton Sparkle Gel
  • Wilton Jumbo Gingerbread Boys and Christmas Confetti Sprinkles
  • Silver dragées
  • Sweetened, flaked coconut, optional


  1. Preheat oven to 350°F. On medium speed, beat flour and food color- ing into cookie dough until combined. On lightly floured surface, roll out to ⅛” thickness. Using 5¼”x3 ¾” tree-shaped cutter, cut out 12 cookies; trim off trunks, rerolling scraps if necessary.
  2. Starting from top center of 6 cookies, cut 2½”x½” opening. In remaining cookies, starting from bottom center, cut 2¼”x½” opening (as shown below)
  3. Place trees 2″ apart on ungreased baking sheets. Bake 9 minutes or until edges are set. Cool 5 minutes. While cookies are warm, trim openings to original size. Transfer from baking sheets to racks. Cool completely.
  4. On lightly sugar-sprinkled surface, roll out each gumdrop to ⅛” thick- ness. Using 1½” star-shaped cutter, cut out 6 stars; reserve. Decorate cookies with gels, sprinkles and dragées, leaving area under top cutout cookies undecorated. Press each star onto point of each bottom cutout cookie. Let stand until dry, 1 hour.
  5. Slide each top cutout cookie over each bottom cutout cookie (as shown below), trimming to fit, if necessary. If desired, serve over coconut “snow.”
How to assemble 3-D Christmas tree cookies

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