These Christmas tree shaped sugar cookie sandwiches are filled with Nutella and topped with white chocolate and sprinkles – they are just the cookie to serve at a holiday party or to bring to a cookie swap.
Sugar cookies have a tendency to spread out and lose their shape as they bake. There is one very easy way to prevent this. Once you cut out the cookies, place them in the freezer for 10 minutes. Then place them on a baking sheet and bake them. They will take slightly longer to bake, but they will hold their shape perfectly! You want your Christmas trees to actually look like Christmas trees, right?
While I made Christmas tree sugar cookie sandwiches, you could use any cookie cutter shape. I tend to like Christmas trees because you can simply paint them green and then add sprinkles. Plus, they don’t have any pieces that break off as you frost them – this is the struggle with reindeer cookies.
You could switch things up by using peanut butter instead of Nutella, and dark chocolate instead of white chocolate.
Since you are going to be using these shortbread cookies to make sandwich cookies, you will want to roll out the dough so that it is a bit thinner than usual. My trick for rolling out dough is to do it on top of a silicone mat. I still use a bit of flour on the mat, but the mess in contained and the cookies won’t stick to the surface.
If you want to try some more Christmas cookie recipes, here are a few of my favorites:
A homemade version of everyone’s favorite Girl Scout cookie. Shortbread cookies are topped with peanut butter and chocolate and taste just like tagalongs.
These cookies are made with homemade shortbread cookies filled with caramel and then dipped in chocolate and topped with walnuts.
My family has been making these light flavorful cream cheese cookies for decades.
Save and Share this recipe for Christmas Tree Sugar Cookie Sandwiches:
How to make Sugar Cookie Sandwiches:
- 2 sticks of Butter (16 tablespoons), at room temperature
- 1 large Egg
- 1 teaspoon Vanilla
- 2 ½ cups All Purpose Flour, and more to flour your work surface
- ¼ teaspoon Baking Soda
- ¼ teaspoon Sea Salt
- White Chocolate Melts
- A couple drops of Green Food Coloring
Combine the flour, baking soda, and sea salt in a bowl.
Place the butter in the bowl of an electric mixer, and beat on a medium-high speed until smooth.
Add the egg and beat on medium until the mixture becomes fluffy. This will take about 2 minutes.
Beat in the vanilla and then reduce the speed on the mixer to low. Slowly add in the flour mixture, stopping to scrape down the sides of the bowl as necessary.
Remove the dough from the mixer, and divide in half. Form the sections of dough into round flat discs, coat with plastic wrap, and place in the fridge for 30 minutes.
After 30 minutes, heat your oven to 350 degrees, place the oven racks in the center of the oven, and line two baking sheets with parchment.
Place a silicone mat on your work surface and dust it with flour. Roll out the dough until it is about 1/8 of an inch thick. Then use cookie cutters to cut out shapes. Place on a parchment lined plate, and let the cut-out cookies chill in the freezer for 10 minutes. I stacked the cookies putting a touch of flour between them, and they came apart easily.
Remove the cookies from the freezer, and arrange on the baking sheets. Bake the cookies for 12-15 minutes, until light brown on the edges.
Let the baked cookies cool completely, then make the cookie sandwiches but spreading a layer of nutella on one cookie, and adding a second cookie on top. Repeat using up all of your cookies.
Using a double boiler, melt the white chocolate melts. Once melted, add just a couple drops of the food coloring. If you add too much it will change the consistency of the melted chocolate.
Spread the tops of the cookies with the green colored white chocolate, and add sprinkles on top.
Lastly, add a touch of nutella to the remaining white chocolate, stir it in turning the chocolate brown. Use the brown colored chocolate to add tree trunks to the Christmas trees.