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Cookie Christmas Tree

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By Betty Crocker Kitchens
Updated Oct 31, 2024
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Introducing the most adorable edible Christmas tree ever! This eye-catching and tasty recipe comes to us from our Betty Crocker Cookie cookbook. How are cookie balls created? You wouldn’t believe how easy and fun they are to make. Irresistibly rich cookies, homemade with cream cheese and pistachio nuts, are transformed into delightful cookie balls by enlisting the help of your food processor to make cookie crumbs that get mixed with even more luscious cream cheese. These scrumptious balls get a dive into melted green candy melts and stacked to form a charming tree shape.

If you like, make the cookies the day before and then make the cookie balls and the Christmas tree from them the next day. It’s a great activity to do with your family. After you’ve assembled the tree, a touch of white vanilla candy coating adds a festive drizzle, while a candy bar serves as the tree trunk and a gumdrop makes the perfect star for the top. This festive creation is not only a show-stopping holiday centerpiece but also a delicious treat that’s perfect for after dinner. Bring it to your next holiday party and watch the oohs and ahhs roll in!

Cookie Christmas Tree

  • Prep Time 1 hr 25 min
  • Total 3 hr 10 min
  • Servings 40
  • Ingredients 16
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Ingredients

Cookie Balls

  • 1 1/2 cups sugar
  • 1/3 cup butter, melted
  • 1 tablespoon milk
  • 2 teaspoons vanilla
  • 1 egg
  • 6 oz cream cheese, softened
  • 2 1/4 cups Gold Medal™ All Purpose Flour
  • 1/2 cup chopped pistachio nuts
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Coating and Decorations

  • 3 cups green candy melts (from two 12-oz bags)
  • 1 square vanilla flavored candy-coating (from 14-oz package)
  • 1 teaspoon red, white and green candy sprinkles
  • 1 bar (1.55 oz) milk chocolate candy
  • 1 large yellow gumdrop
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, beat sugar, butter, milk, vanilla, egg and 2 ounces of the cream cheese with electric mixer on medium speed 1 to 2 minutes or until well mixed. Stir in flour, pistachio nuts, baking powder, baking soda and salt until well mixed.
  • Step 
    2
    On large ungreased cookie sheets, drop dough by tabelspoonfuls 2 inches apart.
  • Step 
    3
    Bake 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • Step 
    4
    Line large cookie sheets with waxed paper. In food processor bowl with metal blade, place one-third of the cookies. Cover; process to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Place all of cookie crumbs in food processor. Add remaining 4 ounces of the cream cheese. Process 3 to 4 minutes or until well mixed and can be pressed together. Roll rounded tablesooonfuls of cookie mixture into 40 (1 1/4-inch) balls; place on cookie sheets. Cover loosely and refrigerate 15 minutes. or until firm.
  • Step 
    5
    In medium bowl, microwave green candy melts uncovered on High 1 to 2 minutes; stir. Continue microwaving and stirring every 15 seconds until melts are softened and can be stirred smooth.
  • Step 
    6
    Remove one-fourth of the cookie balls from refrigerator. Using 2 forks, dip and roll cookie balls, one at a time, in green candy melts, shaking off excess melt. Place balls on waxed paper-lined cookie sheets. Continue with remaining candy melt and cookie balls. Let stand 15 minutes or until candy is set.
  • Step 
    7
    On serving tray, arrange 21 of the balls into a triangle shape, starting with 6 balls as the base of the triangle. Continue arranging descending rows until all balls have been used. Arrange another 10 balls in a second layer on top of balls on platter, starting with 4 balls as the base of the triangle and arranging descending rows until all 10 balls have been used. Reserve remaining balls for another use.
  • Step 
    8
    In small microwavable bowl, microwave vanilla-flavored candy coating uncovered on High 30 to 60 seconds, stirring once, or until coating is softened and can be stirred smooth. Spoon melted candy coating into a 1-quart resealable food storage bag. Cut a tiny corner from bag. Pipe onto balls for garland. Immediately sprinkle white coating with sprinkles.
  • Step 
    9
    Break candy bar into 4 equal pieces of 3 squares each. Stack and pace at base of tree to resemble tree trunk. Flatten gumdrop to 1/4-inch thickness. Using 1 1/4-inch star cookie cutter or paring knife, cut star from gumdrop. Insert one end of a toothpick into bottom edge of star. Press other end of toothpick into top ball of tree. Cover loosely and refrigerate until serving time.

Nutrition

160 Calories
8g Total Fat
1g Protein
22g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Cookie Ball
Calories
160
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
85mg
3%
Potassium
30mg
1%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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