When it comes to the holidays, there’s just something magical about baking. The house fills with warmth and sweet scents, and even the simplest recipes turn into cherished traditions. These Christmas tree cookies are one of those recipes that instantly bring joy. With their delicate texture, festive colors, and the fun of decorating, they’re a holiday win for kids and adults alike. Plus, they’re made with meringue, so they practically melt in your mouth—how can you say no to that?

I remember the first time I made these with my niece on Christmas Eve. We were in matching aprons (hers was covered in flour by the end), and we giggled as we tried to perfect the tree shapes. Some were tall and lean, others were…let’s just call them “abstract,” but it didn’t matter. When we finally placed the little star sprinkles on top, she squealed, “They’re like edible Christmas trees!” That moment sealed the deal: these cookies were going to be a yearly tradition in my family.

Let’s jump in, shall we? These cookies are as delightful to make as they are to eat, and I’ve got all the tips, tricks, and fun twists you’ll need to make them a star on your holiday table.

A little meringue history for curious bakers

Did you know meringues date back to the 17th century? Though their exact origins are debated, many credit the Swiss or Italians with creating this light-as-air treat. Meringue became a staple in European desserts, and its simplicity allowed for endless creativity—from pavlovas to macarons. Fast-forward to today, and here we are, turning this humble egg white-based mixture into whimsical Christmas trees. How festive is that? Over the years, food coloring and sprinkles have turned meringues into colorful, playful creations, but the heart of the recipe remains unchanged: egg whites whipped to perfection with sugar.

Let’s talk ingredients: The stars of the show

Every ingredient in this recipe has a job to do, and getting them just right makes all the difference.

Egg whites: These are the foundation of the meringue, providing structure and volume. For best results, use room-temperature egg whites—they whip up faster and hold more air. Pro tip: Don’t let even a speck of yolk sneak into your bowl, or your meringue won’t whip properly.
Granulated sugar: This gives the meringue its sweetness and glossy texture. If you’re out of granulated sugar, superfine sugar works well too—it dissolves even faster.
Cream of tartar: This helps stabilize the egg whites, ensuring your meringue holds its shape. Don’t have any? A few drops of lemon juice or white vinegar can do the trick.
Vanilla extract: A touch of vanilla adds a subtle, comforting flavor. Feel free to experiment with almond or peppermint extract for a fun twist.
Green food coloring: Because what’s a Christmas tree without its signature green? Gel food coloring works best for vibrant shades without watering down your meringue.
Sprinkles: The decorations bring these cookies to life! Multi-colored sprinkles mimic ornaments, while star sprinkles are the perfect topper.

Kitchen gear: What you need (and what you can skip)

Good news—you don’t need any fancy gadgets to whip up these cookies, but a few tools will make life easier:

Stand mixer or hand mixer: Whipping egg whites by hand is no joke. A mixer will save your arm and ensure those stiff peaks form properly.
Piping bag with a round tip: For that perfect tree shape, a piping bag is a must. If you don’t have one, a zip-top bag with the corner snipped off works in a pinch.
Parchment paper: Prevents sticking and makes cleanup a breeze. Silicone baking mats work too!
Spatula: For scraping every last bit of that fluffy meringue into your piping bag.

Step-by-step: My foolproof method for festive cookies

Here’s where the magic happens—step into the kitchen with me!

Preheat and prep: Heat your oven to 200°F and line two baking sheets with parchment paper. Trust me, this step makes cleanup so easy (and you’ll thank yourself later).
Whip it good: In your mixer bowl, add the egg whites, a pinch of salt, and cream of tartar. Whip on medium speed until soft peaks form—this takes a few minutes, so be patient. The peaks should gently fold over when you lift the whisk.
Go green: Add your green food coloring at this stage. Start with a little—you can always add more! Mix until the color is evenly distributed.
Sweeten the deal: Gradually add sugar, one tablespoon at a time, while continuing to whip. It’s tempting to rush, but go slow so the sugar dissolves fully (no gritty meringue here!). You’ll know it’s ready when the mixture is glossy and holds stiff peaks.
Pipe the trees: Transfer the meringue to your piping bag fitted with a large round tip. Pipe little trees onto your parchment-lined baking sheets. The fun part? They don’t have to be perfect—each one can have its own personality!
Decorate: Sprinkle your “trees” with multi-colored sprinkles to mimic ornaments, and top each one with a star sprinkle. This is where kids can really get involved.
Bake low and slow: Place the cookies in your preheated oven and bake for 2 hours. Don’t peek—they need consistent heat to set properly. Once the time’s up, turn off the oven, crack the door slightly, and let them sit for another 2 hours. This step ensures they dry out completely without cracking.

Variations and twists for your Christmas trees

Why stop at green trees? Here are some fun variations to try:

Flavor swaps: Add a few drops of peppermint or almond extract for a festive twist.
Rainbow trees: Divide the meringue and dye each portion a different color for a fun, whimsical batch.
Vegan meringue: Substitute aquafaba (chickpea liquid) for egg whites. It whips up just like the original and works perfectly!
Low-sugar option: Use a sugar substitute like erythritol for a slightly less sweet version.
Seasonal flair: Swap sprinkles for edible glitter or crushed candy canes for a wintry vibe.

Serving and presentation tips

These cookies are show-stoppers all on their own, but if you want to make them part of a dessert spread, arrange them on a platter surrounded by mini candy canes or holiday chocolates. For extra sparkle, dust a little edible glitter over the top. They also make adorable edible place cards—just write names on them with edible markers!

Drink pairings to complete the moment

Meringue cookies pair beautifully with hot beverages, so cozy up with:

A mug of hot cocoa topped with whipped cream
Peppermint tea for a refreshing balance
Sweet dessert wine, like Moscato, for a grown-up treat
Or even a frothy eggnog if you’re feeling extra festive

Storage and reheating tips

These cookies store wonderfully! Place them in an airtight container at room temperature, and they’ll stay fresh for up to 2 weeks. Avoid refrigeration, as it can introduce moisture and make them sticky. To crisp them back up, pop them in a 200°F oven for about 10 minutes.

Scaling the recipe

Want to double (or even triple) the batch? No problem! Just be sure to whip each batch of egg whites separately for the best results. Piping all those trees can be time-consuming, so enlist a helper—it makes the process way more fun.

Troubleshooting: Avoiding common pitfalls

Egg whites won’t whip: Make sure your bowl and whisk are completely clean and grease-free. Even a drop of oil can sabotage your peaks.
Meringue is grainy: Sugar wasn’t fully dissolved—be patient when adding it!
Cracked cookies: The oven temperature might have been too high, or you didn’t let them cool properly.

Ready to bake your own edible Christmas forest?

These Christmas tree cookies are everything you want in a holiday treat—fun to make, beautiful to look at, and absolutely delicious. Whether you’re hosting a party, baking with kids, or just indulging in a little holiday spirit, they’re sure to bring smiles. Don’t forget to make them your own with creative decorations or flavor twists, and share the joy with family and friends. Happy baking!

Frequently asked questions

1. Can I make these cookies without a piping bag?
Absolutely! Use a zip-top bag with the corner snipped off. It won’t be as precise, but it’ll still work.

2. How can I tell if my meringue is ready?
Stiff peaks are the key. When you lift the whisk, the meringue should hold its shape without collapsing.

3. Can I use liquid food coloring?
Yes, but go easy—it can water down the meringue. Gel food coloring is more concentrated and works better.

4. Why are my cookies sticky?
Humidity can affect meringues. Store them in a cool, dry place, and avoid making them on rainy days if possible.

5. Can I freeze these cookies?
Freezing isn’t ideal, as meringues can lose their texture. They’re best stored in an airtight container at room temperature.