Introduction
Step away from the traditional gingerbread house this year and introduce a touch of sophisticated elegance to your holiday baking with these Christmas Tree Pistachio Rose Sugar Cookies. This recipe takes the classic, buttery sugar cookie foundation and infuses it with delicate rose water and finely ground pistachios, creating a subtle green hue and a nutty, floral aroma. Shaped as festive Christmas trees and adorned with a simple rose-flavored glaze, these cookies are as beautiful to look at as they are delightful to eat, making them the perfect centerpiece for your holiday dessert platter.
Ingredients
- 2 ¼ cups (270g) All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup (225g) Unsalted Butter, softened
- 1 cup (200g) Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 ½ teaspoons Rose Water (or more, to taste)
- ½ cup (60g) Finely Ground Pistachios (unsalted)
- For the Icing:
- 2 cups (240g) Powdered Sugar
- 3 tablespoons Milk (or water)
- ½ teaspoon Rose Water
- Green food coloring (gel preferred)
- Crushed pistachios for garnish
Step-by-step Preparation
- Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, salt, and ground pistachios. Set aside. In a large bowl, cream the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add Wet Ingredients: Beat in the egg, vanilla extract, and rose water until just combined. Gradually add the dry ingredients to the wet mixture on low speed until a soft dough forms. Do not overmix.
- Chill the Dough: Divide the dough into two disks, wrap each tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days). *Tip: Chilling prevents the cookies from spreading and helps them hold their crisp tree shape.*
- Cut and Bake: Preheat your oven to 350°F (180°C). On a lightly floured surface, roll out one disk of dough to ¼ inch (6mm) thickness. Use a Christmas tree-shaped cookie cutter to cut out shapes. Place cookies on a baking sheet lined with parchment paper.
- Baking: Bake for 10–12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Icing: Whisk together the powdered sugar, milk, and rose water until smooth. Divide the icing into two bowls. Leave one white (for accents) and add 2-3 drops of green food coloring to the other until you achieve a festive shade.
- Decorate: Once the cookies are completely cool, spread the green icing over the surface. Before the icing sets, sprinkle the edges with crushed pistachios to mimic snow or tree texture. Use the white icing in a piping bag to add garland or star details. Allow the icing to fully set before serving.
Nutritional Information
Per serving (based on 1 cookie, excluding heavy icing): Approximately 150-180 calories. While these are a holiday indulgence, the addition of pistachios provides healthy fats, protein, and fiber. Rose water is known for its mild antioxidant properties. Enjoy in moderation as part of a balanced festive diet.
Storage
Store the decorated Christmas Tree Pistachio Rose Sugar Cookies in an airtight container at room temperature for up to 5 days. If you wish to bake ahead, the unbaked dough can be frozen for up to 3 months; thaw overnight in the refrigerator before rolling and cutting. Baked, un-iced cookies can also be frozen for 2 months, thawed, and then decorated.
Conclusion
These fragrant, textural cookies are the perfect accompaniment to a cozy afternoon cup of Earl Grey tea or a spiced latte. For variation, you can substitute the rose water with almond extract for a classic holiday flavor, or use different cutters like stars and snowflakes. However you serve them, the subtle pistachio-rose combination is sure to become a treasured new tradition in your holiday kitchen.