The moment December rolls around, my kitchen starts to smell like sugar, vanilla, and childhood memories. There’s something magical about whipping up a treat so whimsical it feels straight out of a holiday storybook — and that’s exactly what these Christmas Tree Meringue Cookies deliver. Light as air, delicately crisp, and decorated like tiny edible evergreens, these festive cookies bring instant cheer to any table.
I first made a batch of Christmas Tree Meringue Cookies on a snowy afternoon when my kids insisted we “make something that looks like Christmas.” These glossy little trees quickly became a family tradition. Whether you’re hosting a festive brunch, packing cookie boxes, or looking for a fun kitchen project, these charming treats always spark smiles.
Let me show you why they deserve a spot at your holiday celebration this year.
Why You’ll Love These Christmas Tree Meringue Cookies
- Holiday-perfect presentation: They look like miniature Christmas trees, complete with ornaments and stars. Beautiful for gifting or cookie platters.
- Feather-light texture: Crisp on the outside with a melt-in-your-mouth center—classic meringue perfection.
- Kid-friendly decorating: Little hands love helping with the sprinkles and star toppers.
- Naturally gluten-free: Made from simple pantry ingredients.
- Make-ahead friendly: They stay crisp for a week, making them ideal for holiday prep.
- Easy yet impressive: A few simple steps give you bakery-worthy results.
Ingredient Breakdown (with Substitutions)
Egg Whites (4 large)
These create the structure for your meringue. Room-temperature whites whip to a fuller volume, giving your cookies that beautiful height.
Substitution:
- For a vegan option, you can try aquafaba (the liquid from a can of chickpeas). Use 3 tablespoons per egg white, but note that baking time may vary.
Expert Tip: Make sure the mixing bowl is completely grease-free — even a tiny amount can prevent your whites from whipping properly.
Granulated Sugar (1 cup)
Sugar stabilizes the meringue and gives the cookies their signature crisp texture.
Substitutions:
- Superfine sugar dissolves even faster.
- Avoid powdered sugar (contains cornstarch) as it affects texture.
Expert Tip: Warm the whites and sugar over a double boiler to fully dissolve the granules — this is key for glossy, smooth meringue.
Cream of Tartar (Pinch)
This acidic ingredient helps stabilize and strengthen the whipped egg whites.
Substitutions:
- Use ½ teaspoon lemon juice or white vinegar if needed.
Expert Tip: Don’t skip it — it makes your stiff peaks extra sturdy.
Almond Extract (⅛ teaspoon)
Adds a delicate holiday-friendly aroma that pairs beautifully with the sweetness.
Substitutions:
- Vanilla extract
- Peppermint extract for a candy-cane twist
- Lemon extract for a bright citrus version
Expert Tip: Extracts are strong — a small splash goes a long way.
Green Gel Food Coloring
Creates that deep evergreen hue without thinning the meringue.
Substitutions:
- Powder food coloring
- Avoid liquid coloring as it can soften the mixture
Expert Tip: Add the coloring once soft peaks form, then beat to stiff peaks.
Multi-Color Sprinkles
These become your festive tree ornaments.
Substitutions:
- Gold or silver pearls
- Mini candy dots
- Crushed peppermint for a fun twist
Star Sprinkles
For the perfect finishing touch.
Substitution:
- A dab of white chocolate piped into tiny stars
Frosting (Small amount for attaching stars)
Just enough to secure the star sprinkle on top.
Substitutions:
- Royal icing
- Melted white chocolate
Step-By-Step Instructions
1. Prep the Oven
Preheat to 200°F (93°C) and line a baking sheet with parchment or a silicone mat. Low and slow is essential for crisp, crack-free meringue.
2. Warm the Egg Whites & Sugar
Combine egg whites, sugar, and cream of tartar in a heat-safe stand mixer bowl. Place over a pot of gently simmering water and whisk constantly for 3–5 minutes until sugar dissolves completely.
Troubleshooting:
If you still feel sugar granules between your fingers, keep warming — undissolved sugar causes weeping or beading during baking.
3. Whip to Glossy Soft Peaks
Transfer the bowl to the mixer and beat on medium-high until the mixture turns bright white, glossy, and slightly thickened.
4. Add Extract + Coloring
Mix in the almond extract, then add green gel color a drop at a time. Continue whipping until stiff peaks form — the meringue should stand tall when you lift the whisk.
Troubleshooting:
If peaks droop, keep whipping! Slow peaks mean too little air.
5. Pipe Christmas Trees
Fill a piping bag with a large star tip. Pipe small tree shapes about 1-inch wide and 2 inches tall, stacking 2–3 layers for a full tree look.
6. Decorate
Add multi-color sprinkles before baking so they adhere.
7. Bake Low & Slow
Bake for 2 hours without opening the oven.
8. Dry in the Oven
Turn off the heat, crack the oven door slightly, and allow cookies to sit for another 2 hours. This drying time prevents cracking and ensures a crisp, stable texture.
9. Add Star Toppers
Once completely cool, place a tiny dab of frosting on top and add a star sprinkle.
10. Serve or Store
Keep in an airtight container at room temperature for up to 1 week.
Variations & Flavor Twists
- Peppermint Christmas Trees: Swap almond extract for peppermint and decorate with crushed candy cane.
- Chocolate Swirl Trees: Fold in 1 tablespoon of sifted cocoa powder for a cocoa-kissed version.
- Sparkling Snow Trees: Dust with edible glitter for a frosty look.
- Citrus Holiday Trees: Add lemon or orange extract for a bright twist.
- Kids’ Sprinkle Explosion: Let children design their own with colorful toppings.
- Winter Wonderland White Trees: Skip the food coloring for snowy white meringues.
Storage, Freezing & Make-Ahead Tips
Room Temperature:
Store airtight for up to 7 days. Humidity is the enemy — add a tablespoon of uncooked rice or a silica packet if your kitchen is humid.
Freezing:
Place in a container between layers of parchment. Freeze for up to 1 month.
Thawing:
Set at room temperature with the lid slightly open to avoid condensation forming on the cookies.
Make-Ahead:
Perfect for holiday gifting because they hold their crispness beautifully.
Serving Suggestions
- Arrange on a holiday dessert board
- Add to cookie gift boxes
- Serve with hot cocoa or peppermint mocha
- Use as edible décor on cakes or gingerbread houses
- Display at brunch for a festive touch
Pro Tips for Success
- Use room-temperature egg whites for maximum volume.
- Make sure your mixing bowl is 100% grease-free.
- Do not open the oven while baking—temperature shifts cause cracking.
- Letting them dry in the oven is essential for crispness.
- Use gel coloring, not liquid, to avoid thinning the meringue.
- Bake on a dry day if possible—moisture softens meringues.
FAQs
Christmas Tree Meringue Cookies FAQ
1. Why are my Christmas Tree Meringue Cookies sticky?
2. Can I make Christmas Tree Meringue Cookies without cream of tartar?
3. How do I know when the meringues are done?
4. Can I make these Christmas Tree Meringue Cookies ahead of time?
5. Can I color meringue with liquid food coloring?
Christmas Cookies
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour Can be substituted with whole wheat flour.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, softened Provides a luxurious texture.
- 1 1/2 cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract Adds a cozy aroma.
- 1/2 teaspoon almond extract Can be substituted with extra vanilla.
Mix-ins
- 3 cups semisweet chocolate chips
- 1 cup candy canes, crushed Optional, adds a festive crunch.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a small bowl, stir together the flour, baking soda, and baking powder.
- In a large bowl, cream together the softened butter and white sugar until smooth. Beat in the egg, vanilla extract, and almond extract.
- Gradually blend in the dry ingredients. Stir in chocolate chips and crushed candy canes if using.
Baking
- Drop by large spoonfuls onto ungreased pans.
- Bake for 9 to 11 minutes or until the edges are lightly browned.
- Cool on wire racks.
Notes
Nutrition
More Festive Recipes You’ll Love
I hope these Christmas Tree Meringue Cookies bring as much joy to your holiday season as they do to mine. When you’re ready for more festive inspiration, you’ll love exploring treats like my Christmas Crack, buttery 3-Ingredient Butter Cookies, or the magical Vanilla Christmas Cake Roll. If you want something colorful and fun, check out my No-Bake Blue Christmas Truffles or cozy up with a batch of Ginger Molasses Christmas Cookies.
For even more desserts, browse your favorite categories like pecan treats—from Pecan Pie Balls to Salted Maple Pecan Pie Bars—or dive into the citrusy goodness of Magic Lemon Cobbler and Lemon Cream Cheese Dump Cake.
Feel free to follow along on Pinterest for daily recipe inspiration:
And come hang out with me on Facebook for new recipe drops and behind-the-scenes holiday baking fun:
