These beautiful little edible Christmas trees are the perfect festive snack or cake topper! Christmas tree shortbread sticks feature a super quick and easy shortbread cookie dough that bakes up into crisp, melt-in-your-mouth perfections. Use candy melts or chocolate (or both!) to drizzle little Christmas tree branches on top of each one and enjoy as is or as decoration for other desserts.

hand holding one Christmas tree shortbread stick

the inspiration

I've been seeing a TON of beautiful little Christmas tree toppers like these all over social media using pretzels as the bottom stick. And while I love pretzels, I wanted to make a cookie version. These cookies were also kind of inspired by those little chocolate covered shortbread sticks (fingers?) I don't remember what they're called, but I hope someone knows what I mean lol

Instead of dipping the shortbread in chocolate, we're piping pretty little Christmas tree branches on top for some holiday flare!

Christmas tree shortbread sticks arranged on top of single layer cake

how to make Christmas tree shortbread sticks

This is just a quick little breakdown of how to make this recipe. As always, you can find the full ingredients list and recipe details further down in the post!

Making the actual dough for the shortbread is so incredibly easy: you basically just have to toss all the cookie ingredients together in a bowl then mix and mash until it sticks together. It's one of my favorite doughs because of how quick and easy it is to whip up, it doesn't spread out much, and it bakes up into a crispy and delicate cookie that just melts in your mouth!

Once the cookie dough is whipped up, it's time to roll, chill, then cut! I like to roll the dough out before chilling because I find it's easier to work with and isn't as prone to cracking. It also chills faster if it's a flat rectangle, so you can bake them up that much sooner!

Once it's rolled out, it needs a short chill in the freezer just to allow it to firm up enough to cut without getting misshapen or smooshed. After chilling, cut out little sticks (you can really customize the size, but I wouldn't recommend making them too big or they may be more likely to break and crack).

Christmas tree shortbread dough cut into sticks

Once the cookie dough is cut out, arrange the cookies on a parchment lined baking sheet and freeze again to help prevent overspreading in the oven. Bake the chilled cookies until lightly browned along the edges, then cool completely before decorating.

how to decorate Christmas tree shortbread

Now it's time for the fun part: decorating the trees! I used a mix of green and white candy melts and made some trees with melted dark chocolate. You can use any type of chocolate or candy melt you like.

Melt the candy or chocolate over a double boiler or in the microwave, then set aside to cool slightly. Fill a tipless piping bag with the melted candy and then cut a tiny bit off the tip. Candy melts will cool to the perfect pipeable consistency faster than chocolate, so do keep that in mind. Do a little test drizzle to see if it's ready to use: if the candy runs off and doesn't hold a distinct line, let it cool a bit more before using.

Starting from around the middle of a shortbread cookie stick, use the candy to drizzle lines going side to side while slowly moving up and shrinking the lines as you go to create a kind of triangle shape. To make sure they're sturdy, try to pipe most of the branches over the actual cookie and then just a little tip past the top. If the candy goes too far past the tip of the cookie, the trees will be more likely to break.

While the melted candy is still fresh, top with some sprinkles (or leave them plain if you prefer). Freeze for about 5 to 10 minutes or until the candy has set and you're able to lift the trees off the parchment paper.

Christmas tree shortbread sticks on parchment lined baking sheet (2)

Christmas tree shortbread sticks on parchment lined baking sheet

why did my chocolate seize?

There are 2 common factors that can cause chocolate and candy melts to seize: moisture and heat. If water or steam makes its way into the mixture, the melted candy will clump up and solidify into a super thick and grainy mixture. Heat will do the same if the mixture is overheated or if it's heated at too high of a temperature.

For seized chocolate caused by moisture, avoiding it is as simple as making sure all your bowls and utensils are fully dry before coming in contact with the candy. When it comes to the issue of heat, it's just important to make sure the candy is melted properly.

The best ways to melt chocolate and candy melts are either in the microwave or over a double boiler. Either option is great for ensuring the candy is heated gradually and gently. Whichever option you choose, I'd also recommend taking the candy off the double boiler / out of the microwave right before it's fully melted and while you still have a few tiny chunks of undissolved candy left in the bowl. The residual heat should melt it just fine, but it's always easier to remelt than it is to fix an overheated candy.

how to fix seized chocolate / candy melts

If your chocolate or candy melts seized, don't throw them out just yet! You can try saving the seized mixture by whisking in a splash of vegetable oil. Start with 1 teaspoon per 4 ounces and mix it in vigorously. If it starts to get better but still appears grainy, add another small splash of vegetable oil and it should bring it back together nicely. If it doesn't show any signs of improvement, odds are it may be too far gone and will need to be thrown out.

Christmas tree shortbread sticks on wooden serving board

how to use shortbread sticks to decorate cakes

These cute little Christmas trees are the perfect toppers for cakes and cupcakes and can also be included on the side of dessert holiday charcuterie boards or cookie boxes! They're also perfectly delicious just on their own as a sweet snack. If you plan on using them to decorate cakes or cupcakes, it's best to wait until the last minute before wedging the trees into any cakes because the moisture can soften the cookie and can lead to breaking.

check out these other recipes!

• Stacked Christmas Sprinkle Cookies
• White Christmas Cake
• Candy Cane Cookies
• Melting Snowman Cookies

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

Christmas Tree Shortbread Sticks

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Author: Mimi
Total Time: 1 hour
Yield: 32 small cookies

Print Recipe

Description

Ingredients

For the shortbread cookies:

½ cup (65g) all-purpose flour, spooned and leveled
3 tablespoons powdered sugar
1 tablespoon cornstarch
⅛ teaspoon baking powder
pinch of salt
¼ cup (57g) unsalted butter, softened to room temperature

For decorating the trees:

8oz (225g) Baker's chocolate or candy melts*
Sprinkles (optional - to decorate the tree branches)

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Instructions

Make the shortbread cookie sticks:

In a large bowl, combine all the shortbread cookie ingredients. Mix and mash together until it starts to ball together and you have a soft, streak free dough. You may need to knead it lightly with your hands to bring it together.
Lay down a piece of parchment paper and lightly dust with flour. Drop the cookie dough onto it and lightly flour the top.
Roll the dough out until it's a little over ¼ inch thick, adding flour as needed to keep it from sticking.
Lift the parchment paper and the dough onto a large baking sheet and then place into the freezer for 10 to 15 minutes or until the dough has firmed up.
Line a large baking sheet with parchment paper and set aside.
Take the chilled dough out of the freezer. Cut the dough into sticks that are about 3 inches long and ¼ to ½ inch wide. You can make them larger or smaller if you prefer, but I wouldn't recommend making them too big or they may be more prone to breaking.
Arrange the little cookie sticks on your parchment lined baking sheet, leaving about 1 inch of space between each cookie. The cookies will not spread out much, but this just helps with air circulation!
Place the cut cookies back into the freezer for another 10 minutes to chill while you preheat the oven.
Preheat your oven to 325F.
Bake the cookies in the center of your preheated oven for 8 to 11 minutes or until lightly browned along the edges. Cool completely on the baking sheet before decorating.

Decorating:

Arrange the cooled cookie sticks on a large parchment lined baking sheet leaving about 4 inches of distance between each one. You can use the same baking sheet and parchment paper that they were baked on if you have enough room. Set aside.
Melt the chocolate:
Microwave instructions: Add chocolate or candy melts to a microwave safe bowl. Microwave for about 30 seconds then take it out and stir. Keep microwaving in 10 second bursts, pausing after each burst to stir, until melted and smooth.

Stove-top instructions: Place a heat-safe bowl on top of a pot of barely simmering water, making sure the bottom of the bowl doesn't touch the surface of the water. Add the chocolate in and heat, stirring frequently, until melted.
Set the melted candy aside for 5 minutes, or until slightly thickened and no longer super hot (it's fine if it's a little warm!) Pour the candy into a piping bag and snip a little bit off the tip.
Starting from around the middle of a cookie stick, pipe tree branches using the melted candy. If the branches are melting into a big blob, let the candy cool for a few more minutes then try again.
While the branches are still wet, top the tree with sprinkles (or leave plain). Repeat with the remaining cookie sticks then freeze for about 5 to 10 minutes or until the candy branches have firmed up and set. Enjoy as is or use to decorate festive cakes / cupcakes!

Equipment

2 Baking Sheets

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