Christmas Tree Shortbread

These Christmas Tree Shortbread cookies are buttery, festive, and so fun to decorate! Topped with colorful white chocolate and sprinkles, they’re perfect for the holiday season.

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This post was last updated 9/2025.

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Shopping list:

• butter
• powdered sugar
• salt
• vanilla extract
• all purpose flour
• white chocolate
• green food coloring
• sprinkles 

These cookies are such a fun, festive treat that combine buttery shortbread with sweet white chocolate and sprinkles for decoration. The base dough is simple, just butter, sugar, salt, vanilla, and flour, rolled out and cut into neat rectangles. After chilling and baking, the cookies are sturdy yet tender, making them the perfect canvas for colorful white chocolate designs. Piping little trees or other shapes on top turns them into an eye catching dessert that looks just as good as it tastes.

What makes this recipe extra special is how versatile it is. You can change the food coloring to match any holiday or celebration, green for Christmas trees, pink or red for Valentine’s Day, or pastel shades for Easter. A sprinkle of festive sprinkles adds the final touch, making them as fun for kids to decorate as they are for adults to enjoy. Since the dough can be made ahead or even frozen, these cookies are also great for planning ahead during the busy holiday season. Whether you’re making them for a cookie exchange, gifting them to friends, or just baking with your family, these decorated shortbread cookies are guaranteed to be a hit.

Need some other Christmas cookie recipes? Try these Christmas Italian Ricotta Cookies or Candy Cane Kiss Cookies!

Do you love shortbread? If so, check out my Lemon Shortbread or Brown Sugar Walnut Shortbread!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• These cookies are great for preparing in advance. You can make the dough ahead of time, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days before rolling and baking. For longer storage, freeze the dough (either in a disc or already cut into rectangles) for up to 3 months. If freezing cut dough, arrange the unbaked cookies on a parchment lined baking sheet, freeze until solid, then transfer to a freezer safe bag or container. Bake from frozen, just adding an extra 1-2 minutes to the bake time.

• Once baked and decorated, the cookies should be stored in an airtight container at room temperature for up to 5 days. If stacking, place a sheet of wax or parchment paper between layers to prevent smudging the decorations. Decorated cookies can also be frozen for up to 2 months, just freeze in a single layer until solid, then transfer to an airtight container with parchment between layers. Thaw decorated cookies in the refrigerator overnight, then bring them to room temperature before serving.

• When working with white chocolate, use oil based food coloring instead of liquid drops, too much liquid can cause the chocolate to seize. Always melt the chocolate slowly in 30 second intervals, stirring in between, and stop heating as soon as it’s smooth. If the chocolate thickens, add a tiny bit of vegetable shortening or coconut oil to bring it back to a smooth, pipeable consistency.

• For a fun twist, you can swap out the vanilla extract with another flavor to change the profile of these cookies. Almond extract gives a nutty, bakery style flavor, maple brings a cozy sweetness perfect for fall and winter, and lemon adds a bright, fresh note. You can also mix nonpareil sprinkles directly into the dough for a playful pop of color throughout the cookies. These little changes make the recipe easy to customize for holidays, parties, or just to match your personal taste.

Our favorite kitchen equipment and supplies used with this recipe:

• Parchment Paper Sheets
• NutriChef 6-Piece Nonstick Baking Pans
• Pastry Mat 
• KitchenAid 5 Ultra Power Speed Hand Mixer

Yield 15 cookies

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

12 Min

Inactive time

30 Min

Total time

52 Min

Christmas Tree Shortbread

Festive shortbread cookies with a buttery base, decorated with colorful white chocolate and sprinkles. A versatile treat ideal for holidays, parties, or gifting.

Ingredients

• 1 cup cold butter
• 1/2 cup powdered sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 3/4 cups all purpose flour
• 1/3 cup white chocolate
• green food coloring
• sprinkles

Instructions

1. In a large mixing bowl, add the butter, sugar, and salt. Using an electric mixer on low speed, beat until combined.
2. Add the vanilla extract and continue mixing until well incorporated, scraping down the sides of the bowl as needed.
3. Gradually pour in the flour and mix until a dough forms.
4. On a lightly floured surface, roll out the dough to about ⅓ inch thick. Cut into 15 even rectangles.
5. Place the cut dough on parchment lined baking sheets, spacing about 1 inch apart. Transfer the baking sheets to the refrigerator and chill for 30 minutes. Halfway through chilling, preheat the oven to 350°F.
6. Bake one sheet at a time on the center rack of the oven for about 12 minutes, or until the cookies are just set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the second baking sheet.
7. Once the cookies are fully cooled, melt the white chocolate in a microwave safe bowl in 30 second intervals, stirring after each, until smooth. Stir in food coloring, starting with 2 drops and adding more until you reach your desired shade.
8. Transfer the melted chocolate to a piping bag and pipe tree designs onto each cookie. Decorate immediately with sprinkles, then allow the chocolate to dry before storing the cookies in an airtight container.

Nutrition Facts

Calories

197

Fat

13 g

Sat. Fat

8 g

Carbs

18 g

Fiber

0 g

Net carbs

17 g

Sugar

6 g

Protein

2 g

Sodium

120 mg

Cholesterol

33 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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