Christmas Tree of Stars

Use sugar cookie dough to make stars in all shapes and sizes for your impressive holiday dessert platter.

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Christmas Tree of Stars

Yield: 1 tree, about 36 cookies Prep 1 hr Bake 350°F 10 mins to 12 mins  per batch Start to Finish 2 hrs 20 mins


  • 1 recipe Cutout Sugar Cookies
  • 1 recipe Royal Icing
  • Gel paste food coloring
  • Crystal sugar


1. Heat oven to 350 degrees F. Roll out dough and use an assortment of star cutters to cut various stars. For hollow stars, cut out the centers from some large stars using small cutters. Place the stars on baking sheets and bake until just golden, about 12 minutes for large stars, 10 minutes for small stars. Cool completely.

2. Color 1/2 cup Royal Icing each green, light green and chartreuse. Place in pastry bags with tips. Fill another pastry bag with 1/2 cup white icing. Ice stars and decorate with crystal sugar as desired. Allow decorated cookies to set completely, about 3 hours.

3. Assemble the tree on a large serving platter; layer the stars into a triangle. Serve any extra stars alongside. Makes 1 tree, about 36 cookies.

Nutrition Facts

  • cal.(kcal)150,
  • Fat, total(g)6,
  • chol.(mg)25,
  • sat. fat(g)4,
  • carb.(g)25,
  • pro.(g)1,
  • sodium(mg)49,
  • Percent Daily Values are based on a 2,000 calorie diet
Cut-Out Sugar Cookies

Yield: 36 two-inch cookies


  • 2 1/2 cups  all-purpose flour
  • 1 1/2 teaspoons  baking powder
  • 1/4 teaspoon  salt
  • 1 cup  unsalted butter
  • 3/4 cup  sugar
  • 2 large egg yolks
  • 1 teaspoon  vanilla extract


1. Combine flour, baking powder and salt in a bowl; set aside. In mixer bowl, beat butter and sugar until fluffy, 3 minutes. Beat in yolks and vanilla. Add flour mixture and combine. Wrap dough in plastic wrap, chill 1 hour.

2. Roll dough to 3/8 inch thick on a floured surface. Cut as desired. (Dough scraps can be re-rolled up to 2 times.) Bake at 350 degrees for 10 to 12 minutes. Cookies can be stored airtight for up to 5 days. Makes 36 two-inch cookies.

Royal Icing For Cookies

Yield: 2-1/2 cups


  • 1 pound  confectioners sugar
  • 5 tablespoons  meringue powder
  • 1/3 cup  water
  • gel paste food coloring


1. Mix together sugar, meringue powder and 1/3 cup water on low speed to soft peaks, scraping down sides of bowl, about 10 minutes. (If not using immediately, store airtight at room temperature up to 3 days; stir before using.)

2. Divide into bowls and color icing as desired. Transfer immediately into piping bags. Makes 2-1/2 cups.

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