Take your holiday sugar cookies to the next level with Christmas tree sugar cookies. Flavored with edible conifer needles, they taste as good as Christmas trees smell!
Preheat the oven to 350°F (177°C) if baking immediately after mixing dough or when you take dough out of fridge/freezer to roll it.
In an electric mixer, cream the Christmas tree butter for about 1 minute. Slowly add Christmas tree sugar while the mixer is on (medium high speed) until the ingredients are light and fluffy. Add egg, vanilla, and milk/cream and continue mixing. Scrape sides and bottom of mixing bowl with a spatula and mix again to ensure all ingredients incorporated.
In a separate bowl, stir the dry ingredients together with a spoon. Then add the dry ingredients spoonful by spoonful to the mixer, with mixer on. Scrape sides and bottom of bowl with a spatula and mix again to ensure all ingredients incorporated.
See article notes about different versions of this sugar cookie. For fluffier softer sugar cookies (Version 1), immediately roll the dough into round 1-inch balls, place on covered cookie sheet and bake for ~9-10 minutes until the bottom edges of the cookies start to turn golden brown. For crunchier flat sugar cookies, put dough in fridge for one hour (or freezer for 20 minutes), then roll to 1/4" thickness on a countertop dusted with flour to prevent sticking. Cut and place raw cookies on baking sheets (covered in parchment or foil) spaced no closer than 1/2" between cookies. Bake for about 8 minutes, until the bottom edges of the cookies start to turn golden brown.
Remove from oven, and let cool on baking/cooling racks. These cookies are actually best once they've rested and cooled to room temperature. They'll last for at least a week stored in a tin at room temperature, but they won't last that long because you'll eat them all first!
Christmas tree sugar cookies made with edible conifer needles https://www.tyrantfarms.com/christmas-tree-sugar-cookies-made-with-conifer-needles/