Homemade Little Debbie Christmas Tree Sugar Cookies
These Homemade Little Debbie Christmas Tree Sugar Cookies are a festive, bakery-style version of the beloved holiday classic — soft, buttery sugar cookies with creamy vanilla icing, green sugar sparkle, and the iconic red drizzle. Sophie’s perfected recipe brings nostalgic joy and homemade warmth to your holiday dessert table! Easy to decorate, freezer-friendly, and absolutely delightful for cookie exchanges or Christmas parties.
- Prep Time: 25 mins
- Cook Time: 8 mins
- Total Time: 33 mins
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
**For the Cookies:**
1 cup (2 sticks) salted butter, softened
1 cup powdered sugar
1 large egg
½ tablespoon cake batter flavor extract
2 ½ cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
¼ teaspoon salt
1–2 teaspoons water (as needed for dough)
**For the Icing:**
2 tablespoons very warm water
2 tablespoons light corn syrup
½ teaspoon vanilla extract
White gel food coloring
2–2½ cups powdered sugar, sifted (adjust for consistency)
Red gel food coloring (for drizzle)
Green sanding sugar sprinkles (for decoration)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
Beat in the egg and cake batter flavor extract until smooth and combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture on low speed.
Add water, 1 teaspoon at a time, until the dough forms a soft, cohesive ball that’s pliable but not sticky.
Roll the dough on a lightly floured surface to ½-inch thickness. Cut out Christmas tree shapes using a cookie cutter.
Transfer shapes to prepared baking sheets and bake for 7–9 minutes, until cookies look matte and slightly puffed (avoid browning).
Cool completely on a wire rack before decorating.
Notes
**Icing & Decoration:**
In a medium bowl, whisk together warm water, light corn syrup, and vanilla. Add a drop of white gel food coloring for brightness.
Gradually add sifted powdered sugar until you reach a smooth, pourable glaze that melts back into itself within 5 seconds.
Remove 2 tablespoons of icing and set aside for the red drizzle.
Gently warm the main icing in the microwave for a few seconds to loosen it. Spread or pour over cooled cookies.
Immediately top with green sanding sugar while icing is still wet.
Tint reserved icing red with gel food coloring and pipe zig-zag lines once the white icing has partially set.
Allow cookies to dry completely before stacking.
**Storage:**
Store in an airtight container at room temperature for up to 3 days. Separate layers with parchment paper.
**Make-Ahead:**
• Dough can be refrigerated for up to 3 days (bring to room temp before rolling).
• Un-iced cookies can be frozen for up to 2 months; thaw before icing.