Christmas Tree Cut-Out Sugar Cookies

Prepare your favorite no-spread sugar cookie dough. Replace the vanilla extract with Cookie Nip flavoring for a caramel-vanilla taste, if desired.

Roll dough to an even thickness using pastry rulers and a rolling pin.

Use a round cutter to cut out circles and gently roll the edges of each cookie in Christmas nonpareil sprinkles.

Place sprinkled cookies on a baking sheet lined with a Chua Cookie Mat.

Use a mini Christmas tree cutter to remove the center of each cookie.

Bake cookies in a preheated oven until fully cooked. Allow to cool completely.

Melt white chocolate melts in the microwave. Put the bowl of melted chocolate into an electric skillet lined with towels (see blog for tips).

Melt red candy melts in a tipless bag in the microwave using 20-second intervals. Snip off the end of the tipless bag and place in the skillet as well.

This just ensures that the chocolate will stay melted while you are working with it.

Use a ½ tbsp cookie scoop to portion a pool of chocolate on a parchment-lined baking sheet. Tap the sheet on the counter to spread the chocolate. Pipe four wavy lines of melted red chocolate on the white chocolate and press a cookie on top, being careful not to press too hard so the chocolate doesn’t pool around the edges. We found we could work on 3 at a time before the chocolate started to set up.

Add green sprinkles over the chocolate while still wet.

Freeze cookies for 5 minutes to set chocolate. Repeat the process until all cookies are decorated.

Notes

Package cookies in cello bag YW-3006 or YW-30011 and seal with a twist-tie bow.