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White Christmas Tree Cookies

It’s a white Christmas! Adorable buttery pecan shortbread cookies shaped like a tree and then glazed white with a snowflake on top!


Aren’t these cookies cute? The dough is a slightly tweaked version of Cashew & Cardamom Snowball Cookies dusted with Pistachio Sugar, shaped like a tree instead. I have used pretzel sticks for the tree trunk and then covered with a white glaze, TWICE to give the tree effect.


The cookies are incredibly easy to make and perfect recipe for little ones to get involved. They would to shape the trees:) Let us get to the process right away….

Grind pecans, flour and salt in a food processor…


Cream butter, confectioners sugar and vanilla with a wooden spoon….


Mix in the ground mixture to form a dough….


Divide dough into 2 tablespoon measure balls….


Shape each ball into cones…


Insert  a pretzel stick into the base of each cone, pushing half the stick inside….and chill the dough….. Don’t they look cute already?




Cool cookies and then glaze….



-To toast pecans, place pecans in a single layer on a baking sheet and bake in a preheated 350 degree oven for about 10 minutes or until they smell amazing and gets slightly darker in color. Place pan on a wire rack to cool completely

– Add enough milk to make a very thick glaze that will form a thick yet even coating on the cookie. If the glaze is too thick then add a touch of milk to thin it down or if thin then just stir in more confectioners sugar to thicken.

-Glaze can be spread around with a spoon or you can dip one side of the cookie into the glaze and then place on the wire rack for excess to drip down.

-The second dip is optional

-I scraped off any excess glaze off the sides with a butter knife to give a smooth finish to the cookies.

White Christmas Tree Cookies


Pecan shortbread cookies

1/2 cup toasted pecans

1 1/4 cups all purpose flour

1/2 teaspoon salt

1 stick unsalted butter, room temperature

1/2 cup confectioners sugar

1/2 teaspoon vanilla extract

18 pretzel sticks


2 cups confectioners sugar

3 tablespoons milk, approximately

snowflake cookie sprinkles

blue sugar sprinkles


Line a baking sheet with parchment paper and set aside.

Combine pecans, all purpose flour and salt in a food processor and process for about one minute, until finely ground.

Combine butter, confectioners sugar and vanilla in a medium bowl, stir with a wooden spoon for about 2 minutes, until creamy. Add the ground pecan-flour mixture and stir until it gathers togethers to form a dough.

Divide dough into 2 tablespoon measure balls and then shape each ball into a cone (about 2-inches tall) and insert a pretzel stick into the base of each cone, pushing about half of the stick into cone. Place cookies on the prepared baking sheet spacing evenly apart (cookies won’t expand much). Place baking sheet in the refrigerator to chill at least 2 hours – overnight.

Preheat oven to 325 degrees F. Place baking sheet in the oven and bake for 35-40 minutes, until golden brown. Place pan on a wire rack to cool completely.

To glaze cookies,

Stir together confectioners sugar and milk together to make a very thick glaze, adjust milk as needed.

Gently spread glaze on top of the cookies with a spoon. The glaze will drip down because of the shape of the cookie, so begin with the top of the cookie and gently work your way to the sides. Place glazed cookies on a wire rack and let set for about 10 minutes.

Repeat process again, but this time spoon glaze only to cover about 3/4th of the cookies, to give the tree effect (refer pictures). Place a snowflake on top of the tree and sprinkle some blue sugar. Place cookies back on the wire rack to dry completely (at least 2 hours).

Makes 16-18 cookies


Sunday 11th of December 2016

These xmas trees cookies are soooo cute

Maria Doss

Monday 12th of December 2016

Thank you Cecilia

Kristina @ Vibrant Plate

Friday 9th of December 2016

Such a cute idea! :) Thanks for sharing

Maria Doss

Friday 9th of December 2016

thank you Kristina


Friday 9th of December 2016

These are so cute!

Maria Doss

Friday 9th of December 2016

Thank you Melissa