Christmas Tree Cookie Stacks

Products Used



  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 3 1/2 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

    Marshmallow Butter Cream Frosting

    • 1 cup unsalted butter, room temperature
    • 1 (7 oz) jar marshmallow creme
    • 2 cups Imperial Sugar Confectioners Powdered Sugar
    • 2 teaspoons vanilla
    • Pinch salt
    • Green gel food coloring
    • Red, white, green sprinkles
    • Gold star candies
    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Cream butter, sugar, and extracts in bowl of an electric mixer until light and fluffy, about 5 minutes. The butter should be pale in color. Add eggs and mix until combined.
    2. Slowly add flour, baking powder, and salt. Remove dough from bowl, shape into a disk, and wrap in plastic wrap. Chill for 4 hours, or overnight.
    3. When ready to bake, preheat oven to 350°F.
    4. Line 2 baking sheets with parchment paper. Roll out dough on a floured surface. Cut out (18) 2-inch circles, (18) 1-inch circles, and (18) 1/2-inch circles with cookie cutters.
    5. Bake until set, but not brown, about 10 minutes. Let cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
    6. To make butter cream, add butter to the bowl of an electric mixer, beat on medium speed until light and fluffy. Add marshmallow creme and beat for 2 minutes. Slowly add powdered sugar.
    7. When sugar has been incorporated, add vanilla and salt, increase  speed to high and beat for 3 minutes.
    8. Tint frosting to desired green color.
    9. To make cookie tree stacks, add frosting to the 2-inch cookie, top with 1-inch cookie, top with frosting, and top with 1/2-inch cookie. Add a small amount of frosting to the top. Sprinkle with colored sprinkles and add sugar stars to the top.
    Imperial Sugar Insight

    NOTE: You can make these as large as you like, but for children use a 2-inch, 1-inch, and 1/2 -inch round scalloped cutter.

    Recipe developed for Imperial Sugar by Bree Hester

    Rate & Review
    or to post comments

    Oops.. there is no Spanish translation to this recipe