Red Velvet Christmas Tree Cookies

Introduction – Why These Cookies Will Be Your New Holiday Favorite

When you think of Christmas cookies, sugar cookies and gingerbread might come to mind first. But let me introduce you to the ultimate show-stopper of the season: Red Velvet Christmas Tree Cookies.

These cookies combine the soft, slightly chewy texture of classic red velvet cake with a subtle cocoa flavor, a tangy hint from buttermilk, and the most vibrant red color that screams holiday cheer. Cut into perfect Christmas tree shapes, drizzled or flooded with emerald-green icing, and sprinkled with edible “ornaments,” they look like they belong on the cover of a magazine — yet they’re completely doable at home.

Whether you’re baking for a cookie swap, a school party, a neighborhood treat platter, or just want your house to smell like a winter bakery, this recipe will deliver cookies that taste as good as they look.

Ingredients List (with Explanations & Substitutions)

For the Red Velvet Cookie Dough

2 ½ cups (315g) all-purpose flour
Spoon and level for accuracy. Too much flour = dry cookies.
2 tablespoons unsweetened cocoa powder (natural, not Dutch-process)
Gives the signature red velvet taste without turning them into chocolate cookies.
1 teaspoon baking soda
Reacts with the buttermilk for lift and tenderness.
½ teaspoon salt
Enhances flavor and balances sweetness.
½ cup (115g) unsalted butter, softened to room temperature
About 65–68°F — soft enough to leave a fingerprint but not greasy.
1 cup (200g) granulated sugar
Provides structure and crisp edges.
½ cup (100g) packed light brown sugar
Adds moisture, chewiness, and a hint of molasses flavor.
1 large egg, room temperature
Helps emulsify the dough.
1 teaspoon pure vanilla extract
Rounds out the flavor profile.
1 teaspoon red gel food coloring (or up to 2 teaspoons for super-vivid color)
Gel is best — liquid food coloring can throw off the dough’s moisture. Popular brands: AmeriColor Super Red, Wilton Red (no-taste), or Chefmaster.
½ cup (120ml) buttermilk, room temperature
The acid tenderizes the dough and enhances the red color. No buttermilk? See substitution below.

Buttermilk substitution (DIY):
Add ½ tablespoon white vinegar or lemon juice to a liquid measuring cup, then fill to ½ cup with whole milk. Let sit 5–10 minutes until curdled.

For the Easy Green Glaze Icing

2 cups (250g) powdered sugar, sifted (sifting prevents lumps)
3–5 tablespoons milk or heavy cream (heavy cream = richer taste)
½ teaspoon pure vanilla extract (or clear vanilla extract for brighter green)
Green gel food coloring (AmeriColor Leaf Green or Electric Green are gorgeous)
Optional flavor boost: ¼ teaspoon almond extract or peppermint extract

Decorations (Get Creative!)

Yellow star sprinkles or candy stars for the tree top
Round nonpareils or dragees for “ornaments”
White pearl dust or edible glitter
White sprinkles or coconut flakes for “snow”
Mini M&M’s, Sixlets, or chocolate pearls

Tools You’ll Need

Stand mixer or hand mixer
Mixing bowls
Whisk and rubber spatula
Rolling pin
Christmas tree cookie cutters (3–4 inch size works best)
Baking sheets
Parchment paper or silicone baking mats
Cooling racks
Small piping bag or zip-top bag for drizzling (optional)

Step-by-Step Instructions (with Photos Tips & Pro Tricks)

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) with racks in the upper-middle and lower-middle positions. Line two large baking sheets with parchment paper or silicone mats. This prevents sticking and promotes even baking.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together:

2 ½ cups flour
2 Tbsp cocoa powder
1 tsp baking soda
½ tsp salt

Whisk for at least 30 seconds to evenly distribute the leavening and cocoa. Set aside.

Pro tip: Sift the cocoa powder if it’s lumpy — cocoa loves to clump.

Step 3: Cream Butter and Sugars (The Flavor Base)

In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 full minutes. You want it pale, fluffy, and noticeably increased in volume.

Scrape down the bowl once halfway through. This step incorporates air, which gives the cookies their tender texture.

Step 4: Add Egg, Vanilla, and Red Color

Add the egg and beat on medium until fully incorporated (30 seconds). Add vanilla extract and 1 teaspoon red gel food coloring. Beat until the color is even and vivid. Don’t be shy — you can always add another ½–1 teaspoon if you want a deeper red.

Note: The dough will look almost neon at this stage — that’s normal! It mellows slightly during baking.

Step 5: Alternate Dry Ingredients and Buttermilk

With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions:

⅓ of the flour mixture → mix just until combined
½ of the buttermilk → mix gently
⅓ of the flour mixture
Remaining buttermilk
Final ⅓ of flour mixture

Stop mixing as soon as the last streak of flour disappears. Overmixing develops gluten and makes tough cookies.

The dough will be soft, sticky, and bright red — similar to Play-Doh consistency.

Step 6: Chill (Optional but Recommended)

If your kitchen is warm or the dough feels very soft, wrap it in plastic wrap and chill for 20–30 minutes. Chilling makes rolling easier and helps the trees keep sharp points.

Step 7: Roll and Cut the Christmas Trees

Lightly flour your counter and rolling pin. Divide dough in half (easier to work with). Roll to an even ¼-inch (6mm) thickness.

Tips for perfect cutouts:

Flour the cutter and tap off excess before each cut.
Cut trees as close together as possible to minimize scraps.
Use a thin spatula to transfer cutouts to the baking sheet.
Re-roll scraps only once (second rolling may be slightly tougher).

Place trees 2 inches apart on prepared sheets.

Cold-bake trick: If edges are softening, pop the entire baking sheet into the fridge or freezer for 10 minutes before baking. This keeps the shape crisp.

Step 8: Bake to Perfection

Bake one sheet at a time (or rotate halfway if baking two) for 8–10 minutes.

Look for these doneness cues:

Edges are just set
Centers look slightly puffed and no longer glossy
Very light browning around the edges (red velvet cookies stay soft, so don’t wait for golden brown)

Do not overbake — they firm up as they cool.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: Make the Easy Green Glaze

While cookies cool, whisk together:

2 cups sifted powdered sugar
3 Tbsp milk or cream
½ tsp vanilla

Start with 3 Tbsp liquid, then add more ½ tsp at a time until you get a slow-dripping consistency — it should fall in a ribbon that disappears in 8–10 seconds.

Add green gel food coloring a little at a time until you reach your perfect Christmas-tree green.

Step 10: Decorate Like a Pro

Method 1 – Rustic Drizzle
Spoon icing into a zip-top bag, snip a tiny corner, and drizzle zig-zags over each tree. Immediately add sprinkles.

Method 2 – Flooded “Ornament” Look
Use a spoon or small squeeze bottle to cover the entire tree surface with green icing. Tap gently to level. Add a yellow star on top and round sprinkles for ornaments while wet.

Method 3 – Snow-Dusted Tree
Drizzle green icing in horizontal lines to mimic garland, then dust with powdered sugar or white sprinkles for snow.

Let icing set for at least 45–60 minutes (or overnight for fully hardened glaze).

Flavor Variations & Fun Twists

Peppermint Red Velvet Trees – Add ¼ tsp peppermint extract to the dough and crush candy canes for topping.
Cream Cheese Frosting Version – Skip the glaze and pipe cream cheese frosting garlands.
White Chocolate Dipped – Dip half the cooled tree in melted white chocolate before adding green drizzle.
Sandwich Cookies – Spread cream cheese filling between two trees for a festive whoopie pie effect.

Storage & Make-Ahead Tips

Room temperature: Store in an airtight container up to 5–6 days.
Freezer (undecorated): Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months.
Freezer (decorated): Flash-freeze decorated cookies on a tray for 1 hour, then stack with parchment paper between layers.
Dough: Freeze scooped or rolled dough up to 2 months. Thaw overnight in fridge before rolling.

Troubleshooting Common Issues

Cookies spread too much / lost shape
→ Dough was too warm. Chill cutouts 10–15 min before baking next time.

Color turned brownish
→ Used natural cocoa + too much baking soda, or old food coloring. Use fresh gel color and natural cocoa.

Cookies are dry
→ Overmeasured flour or overbaked. Use the spoon-and-level method and pull at 8-minute mark.

Icing is too runny
→ Add powdered sugar 1 Tbsp at a time until thickened.

Icing is too thick
→ Add milk ½ tsp at a time.

Perfect Pairings

Hot cocoa with peppermint marshmallows
Spiced chai latte
Glass of cold milk (classic!)
Eggnog (adult or virgin)

Final Thoughts

These Red Velvet Christmas Tree Cookies are more than just a recipe — they’re a full holiday experience. From the moment you see that bright red dough to the final sprinkle of edible glitter, every step feels festive.

They’re sturdy enough to hang on the tree (poke a hole before baking and thread with ribbon), beautiful enough to gift, and delicious enough that no one will believe they’re homemade.

So preheat that oven, put on your favorite Christmas playlist, and get ready to make the most stunning cookies of the season.

Happy baking, and Merry Christmas! 🎄❤️