Christmas Tree Vanilla Bean Buttercream Sugar Cookie
Christmas Tree Vanilla Bean Buttercream Sugar Cookie, the iconic cookie of Christmas. There’s something so nostalgic and quietly luxurious about a classic sugar cookie — especially this time of year. These Christmas tree buttercream sugar cookies are my take on that timeless holiday bake, elevated just enough to feel couture without losing their cozy charm. Soft, vanilla-forward cookies with minimal spread, finished with the dreamiest vanilla bean buttercream and piped into little evergreen moments that feel straight out of a Parisian pâtisserie… but make it Christmas. They have that perfect sugar cookie bite, soft, but chewy and that melt in your mouth moment with that glorious buttercream.
This is the kind of recipe you come back to every December. Simple, intentional, and perfect for decorating afternoons, cookie boxes, or slow winter mornings spent in the kitchen with music on and warm latte nearby.
What You’ll Need
This recipe is built on the most classic sugar cookie foundation — butter, sugar, vanilla, and flour — with just enough structure to hold its shape while baking. The small amount of baking powder keeps the cookies soft without puffing or spreading too much, which is exactly what you want for cut-out cookies.For the buttercream, it’s all about quality. Good butter, real vanilla, and (if you have it) vanilla bean paste make all the difference here. The frosting is smooth, creamy, and pipes beautifully, making it perfect for those tree-shaped swirls and delicate details.
Christmas Tree Buttercream Sugar Cookie checklist
Grass Fed Butter
Flour
Cane Sugar
Egg
Baking Powder
Vanilla
Vanilla Bean Buttercream Icing
Grass Fed Butter
Powder Sugar
Vanilla
Vanilla bean paste
Making the Christmas Tree Buttercream Sugar Cookie
Start by creaming the butter and cane sugar together until light, fluffy, and pale. This step sets the tone for the texture — don’t rush it. Once the mixture looks airy and smooth, add the egg and vanilla and beat again until everything is fully combined.
Next, add the flour and baking powder. Mix slowly at first, then increase the speed just until the dough comes together. You’re looking for a soft dough that holds together easily without being sticky. Press your dough into a flat disk, wrap tightly and place in the fridge for 1-2 hours to firm (or overnight if desired). This ensures minimal spreading!
Roll the dough out on a lightly floured surface to about ¼-inch thickness. Cut into your desired shapes and transfer the cookies to a lined baking tray. Chill the cut-out cookies in the fridge for 20–40 minutes — this step is essential for keeping those clean, sharp edges while baking because the dough with soften during the cut out stage.
Bake the cookies straight from the fridge at 350°F for 8–10 minutes, just until set. You want them pale with barely any colour. Let them cool completely before decorating.
Vanilla Bean Buttercream
Beat the softened butter on medium speed until pale, whipped, and creamy. This creates that ultra-fluffy bakery-style base.
With the mixer on low, gradually add the sifted powdered sugar, mixing fully between each addition to keep the frosting smooth. Once incorporated, add the vanilla extract and vanilla bean paste, then increase the speed and beat until light, silky, and speckled with those beautiful vanilla flecks.
If needed, adjust the consistency with a teaspoon or two of milk or cream until it’s perfectly pipeable.
Decorating & Serving
Pipe the buttercream into Christmas tree shapes, keep it minimal and sculptural, or go full festive — this frosting holds its shape beautifully either way. Finish with a light dusting of powdered sugar or sparkle, or a few edible details if you’re feeling playful. If freezing, lay flat on a baking sheet and put in freezer then you can stack once already frozen.
These cookies are perfect for gifting, holiday tables, or quiet December afternoons spent decorating with intention. Simple, classic, and endlessly charming — exactly how Christmas cookies should feel.
✨ storage & freezing
These freeze beautifully once baked before frosting and after, making them ideal for prepping ahead during busy December weeks. The dough can also be made ideally 24–48 hours ahead of time and kept in the fridge. Totally fine up to 3 days, absolute max is 4 days (well-wrapped). If you need longer than 3–4 days freeze it instead. Thaw overnight in the fridge before using. Freezes beautifully for up to 2 months
This is only the beginning — Christmas Cookie Couture is just getting started. These buttercream sugar cookies are already a fan favourite in my kitchen, and there are so many more festive cookies coming your way this season. If you love this classic sugar cookie I know you would love my Snowball Cookie recipe you can check out here! Consider this your official invitation to stay close for the rest of Christmas Cookie Couture season.
Christmas Tree Buttercream Sugar Cookie RECIPE
Christmas Tree Buttercream Sugar Cookie
Servings 16 cookies
Ingredients
- 1 cup butter
- 1 cup cane sugar
- 2 tsp vanilla
- 1 egg
- 3 cups flour
- ½ tsp baking powder gives minimal spread and puff**
Vanilla Bean Buttercream
- 1 cup butter
- 3 cups powder sugar
- 1 tsp vanilla
- ½ tbsp vanilla bean paste optional but so worth it
Instructions
- In a large bowl, beat the softened butter and cane sugar together until light, fluffy, and pale — about 2–3 minutes. This step creates that soft, classic sugar-cookie texture. Add your egg & vanilla and beat again until combined and smooth.
- Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be soft and stick together well.
- Roll out the dough on a floured surface to your desired thickness about 1/4-inch. Cut out your cookies and place on a lined baking tray, place in fridge to chill for 20-40 minutes **this holds the shape of the cookie while they bake
- Preheat oven to 350°, once chilled bake the cookies for 8-10 minutes straight from the fridge. Cool completely before icing and decorating
Vanilla Bean Buttercream
- Beat the butterAdd the softened butter to a large mixing bowl and beat on medium speed for 2–3 minutes, until it’s pale, whipped, and creamy. This creates that ultra-fluffy bakery texture.
- Add the sifted powdered sugar gradually. With the mixer on low, add the powdered sugar one cup at a time, mixing fully between each addition. This keeps the frosting smooth and prevents clumps.
- Mix in the vanilla. Add the vanilla extract and vanilla bean paste, then increase the speed to medium-high. Beat for 1–2 minutes until everything is well combined and speckled with beautiful vanilla bean flecks.
- Adjust as needed. If the frosting feels too thick, add 1–2 teaspoons of milk or cream until you reach your desired consistency. If it’s too soft, beat in a little extra powdered sugar.
