I adore shortbread. But chocolate shortbread? And chocolate shortbread that is no-chill? That is NEXT LEVEL EASY + DELICIOUS. This Shortbread Christmas Cookie Tree is a perfect centerpiece for the holidays or just a just project for the kids to make… then, of course, eat!
I really wanted to create a Christmas Tree Cookie. I know they are EEEEverywhere, but I think the reason for this phenomenon is that they are so magical and festive! The buttercream is my basic recipe that will be included in my e-book coming out in January (EEK!), but you can use any frosting for this cookie tree, even store bought!
This shortbread is an offshoot of my no-chill cutout cookies, and that recipe has been a staple in our home for years. I have a feeling that this one will also be on repeat going forward, as a chocolate variety for anything is always a win.
What you’ll need for the Shortbread Christmas Cookie Tree:
Salted Butter (plant based butter like this Miyokos one is a perfect dairy free sub)
Granulated Sugar
Dark Brown Sugar (light or golden work fine, I am just partial to dark)
Pure Vanilla Extract
Large Eggs
Baking Powder
All Purpose Flour (a 1:1 ratio gluten free sub works just fine, like this Bobs Red Mill)
Unsweetened Dark Cocoa Powder
Getting the Dough Just Right
Your dough will be soft and pliable, but not sticky. If you find that it is sticky, simply add a little more flour (in 1 tablespoon increments) to your mixer and continue to mix on low until the dough naturally pulls away from the edges and becomes one larger, moldable mass.
I would LOVE to see your tree creations! My perfect no-chill cookie dough would also work in this tree creation, and you can put your own flavor twist on either recipe flavor by adding peppermint extract, or any other extract that you love! Happy cookie tree baking, and as always, tag me if you make it! -> #HHBHOLIDAYBAKES
Dark Chocolate Shortbread Christmas Cookie Tree
Ingredients
- 1 C salted butter, softened ½ cup granulated sugar ½ cup brown sugar 1 tablespoon vanilla extract 1 egg + 1 egg yolk 2 teaspoon baking powder 3 cups all purpose flour ½ cup unsweetened dark cocoa powder
Instructions
- Preheat oven to 350°.
- Cream butter, sugar, egg, and extract until smooth. Add flour, baking powder, and cocoa powder and mix well. Dough should be soft and moldable but not sticky.
- There is no need to chill this dough. Roll out in one big or several smaller batches, to about ¼ inch thick. Cutout cookies in whatever shapes you desire, and bake for 6-8 minutes. I generally do six minutes for standard sized cookies. For the larger star shapes that made up the tree base, I ended up cooking those between eight and nine minutes to ensure that they weren’t too soft and held up well when I stacked them.
- Pipe with frosting of choice between the layers and a sprinkling of powdered sugar “snow.” Store coveted at room temperature for up to three days. Enjoy!
Notes
XO,
Heather
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