Slice-and-Bake Christmas Tree Cookies

Name: Slice-and-Bake Christmas Tree Cookies
Prep time: 40 min
Total time: 4 h 10 min
Yield: 64
Ingredients: 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix; 1/4 cup Gold Medal™ all-purpose flour; 1/2 cup butter, softened; 1 egg; 1 1/2 teaspoons Betty Crocker™ green gel food color; 1 container (2.1 oz) Betty Crocker™ Decorating Decors holiday candy sprinkles (about 1/3 cup); 20 pretzel sticks

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Kitchen Tested

Prep 40 min
Total 4 hr 10 min
Servings 64

No cookie cutters required! These festive Christmas tree cookies start with sugar cookie dough rolled in sprinkles before the dough is chilled. Then all you have to do is slice and bake for the cutest cookies that’ll make you look like you went above and beyond! MORE+ LESS-

By Tablespoon Kitchens

Updated September 19, 2018

Make with

Betty Crocker Cookies

Ingredients

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

1/4

cup Gold Medal™ all-purpose flour

1/2

cup butter, softened

egg

1 1/2

teaspoons Betty Crocker™ green gel food color

container (2.1 oz) Betty Crocker™ Decorating Decors holiday candy sprinkles (about 1/3 cup)

pretzel sticks

Steps

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1

In large bowl, mix cookie mix, flour, softened butter and egg with spoon until soft dough forms. Add food color; knead dough until blended.
2

Divide dough in half; shape each half into 8-inch log. Roll in sprinkles. Reshape dough into triangle-shaped log. Wrap dough logs tightly with plastic. Refrigerate about 2 hours or until very firm.
3

Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/4-inch triangular slices. Place 2 inches apart on ungreased cookie sheets, reshaping if necessary. Break pretzel sticks into thirds. Insert pretzel piece slightly in base of each triangle for tree trunk. Repeat with remaining dough log.
4

Bake 6 to 8 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

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Expert Tips

Cookie dough rolls can be wrapped and refrigerated up to 48 hours before baking. To freeze, place wrapped cookie dough rolls in freezer, and freeze until firm. Once dough is firm, make sure ends of plastic are twisted, and place rolls in large resealable freezer bag. Freeze up to 1 month. To thaw, let dough stand 30 to 45 minutes at room temperature or until easy to cut into slices. Remove plastic; slice, and continue as directed in recipe.
Reshape cookie dough after cutting slices for a triangular-shaped cookie.
Wearing food-safe plastic gloves makes mixing food color in the cookie dough easier and protects hands from staining! Single-use plastic gloves can be found at most large retailers.
When baking batches of cookies, use completely cooled cookie sheets. Cookies will spread too much if put on a hot or warm cookie sheet.