If you’re looking for a festive Christmas tree cookie recipe, you’re in the right place!
I make these chocolate pistachio Christmas tree cookies every year because they’re delicious and beautiful.
The chocolate and pistachio shortbread tastes amazing and it’s really easy to make while the decoration makes the cookies look so pretty and aesthetic.
These Christmas tree cookies are perfect for bringing to Christmas parties, packaging up as gifts, or just baking with family in the lead-up to Christmas.
Why You’ll Love This Recipe
Festive: Making Christmas tree shaped cookies is such a fun way to get into the holiday spirit.
Easy: The chocolate shortbread dough is really quick and easy to make although the decoration can be bit time-consuming.
Delicious: The combination of chocolate and pistachios is unbeatable.
Aesthetic: The cute Christmas tree shape and bright green pistachios make for a beautiful addition to any Christmas table.
Perfect for gifting: These cookies store well and make lovely homemade presents.
Ingredients & Substitutions
Pistachios
- Pistachios pair perfectly with chocolate, and the colour adds to the Christmas tree effect.
- You could substitute the pistachios for other nuts such as almonds or walnuts if you prefer.
- For a nut-free variation, leave the pistachios out of the dough and decorate with sprinkles or shredded coconut instead.
Butter
Butter gives the shortbread its light, crumbly texture. I recommend using salted butter to enhance the flavour of the cookies.
Brown Sugar
Brown sugar adds moisture and gives the cookies a warm caramel flavour which complements the chocolate. I don’t recommend using white sugar as this will impact the texture and flavour of the cookies.
Vanilla Extract
A small amount of vanilla extract enhances the overall flavour of the cookies and adds a subtle sweetness. It’s optional, but worth including.
Egg
Eggs act as a binder, creating a cohesive dough that’s crumbly yet sturdy enough to hold its shape when baked.
Plain Flour
Use plain (all-purpose) flour for this recipe. Self-raising flour isn’t suitable, as the cookies should stay flat and crisp to keep their Christmas tree shape.
Cocoa Powder
Cocoa powder gives the cookies their chocolate flavour without adding extra sweetness. It also gives them a dark brown colour which contracts nicely with the green pistachios.
Chocolate
To decorate, use dark or milk cooking chocolate. Dark chocolate melts smoothly and sets with a glossy finish, while milk chocolate has a sweeter flavour but is harder to work with because it’s thicker.
Canola Oil
Adding a little bit of canola oil to the melted chocolate helps it stay smooth and glossy when it sets. Other neutral oils like sunflower and vegetable work just as well.
Equipment
- Oven
- Baking trays
- Food processor
- Saucepan
- Rolling pin
- Christmas tree cookie cutter
- Small, deep bowls for dipping and decorating
Step-by-Step Instructions
Step 1: Prepare Your Equipment
Preheat your oven to 180°C (360°F) fan forced and line two baking trays with baking paper.
Step 2: Crush the Pistachios
Use a food processor to finely grind the pistachios. Set aside 125g (1¼ cups) of the ground pistachios for the dough and 75g (¾ cup) for decorating.
Step 3: Make the Butter and Sugar Mixture
Melt the butter and brown sugar in a medium saucepan over medium-low heat, stirring the mixture continuously until it’s smooth and the sugar has almost completely dissolved.
Remove the mixture from heat, stir in the vanilla extract, and then let it cool for 10 minutes before proceeding. It’s important to let the mixture cool before adding the egg to avoid scrambling.
Step 4: Make the Dough
Lightly beat the egg and stir it into the cooled butter mixture. Then mix in the ground pistachios, followed by the cocoa powder and plain flour. Stir until the ingredients are fully incorporated and the dough is smooth, being careful not to overmix.
💡 Tip: Save washing up by mixing directly in the saucepan.
Step 5: Chill the Dough
Divide the dough into two portions, cover, and refrigerate for at least 30 minutes. If you make it ahead of time, let it sit at room temperature for about 2 hours before rolling.
Step 6: Roll and Shape the Cookies
Roll out the dough between two sheets of baking paper to a thickness of about 5mm (¼ inch). Chill the rolled dough for an additional 30 minutes for easier cutting.
Use a Christmas tree-shaped cookie cutter to cut out the cookies. Reroll the scraps as needed. Refrigerate the unbaked cookies if they’ve softened, as this helps maintain their shape during baking.
Step 7: Bake the Cookies
Place the cookies on the prepared trays and bake for 5 minutes, or until the edges feel firm. Keep a close eye on them, as cocoa powder makes it harder to judge if they’re fully baked by colour. Allow the cookies to cool completely before decorating.
Step 8: Decorate the Cookies
Melt the chocolate in the microwave, stirring every 15-20 seconds to avoid burning. Once melted, stir in a few teaspoons of canola oil for a smooth and glossy consistency.
Dip one side of each cookie into the chocolate, letting the excess drip off. Coat the dipped edge with the reserved ground pistachios. Place the cookies on baking paper to set. If you’re short on time, refrigerate them for 15 minutes.
💡 Tip: Use small, deep bowls for the chocolate and pistachios to make dipping easier.
Serving Suggestions
These chocolate pistachio Christmas tree cookies pair perfectly with a glass of homemade eggnog or a steaming cup of hot chocolate.
Arrange them on a festive platter for a holiday gathering, or package them in small boxes or paper bags tied with ribbon for a lovely homemade gift.
💡 Tip: Experiment with other shapes, such as stars or baubles, for a personalised twist.
Storage Tips
Store the decorated cookies in an airtight container at room temperature for up to 7 days.
The dough can also be refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough in the refrigerator before rolling and cutting.
Frequently Asked Questions
Can I make these Christmas tree cookies without nuts?
Yes, you can leave the pistachios out of the dough and use sprinkles or shredded coconut to decorate.
How can I make sure my cookies keep their shape?
The key to making sure your cookies keep their shape is to chill the dough before baking as cold dough doesn’t spread as much.
Can I prepare the dough in advance?
Yes, you can make the dough a day or two ahead of time and keep it in the fridge until you’re ready to bake the cookies.
Chocolate Pistachio Christmas Tree Cookies
Equipment
- Oven
- Baking trays
- Food processor
- Saucepan
- Rolling Pin
- Christmas tree cookie cutter
- Small, deep bowls for dipping and decorating
Ingredients
- 200 g shelled pistachios (2 cups)
- 250 g butter (cubed)
- 160 g brown sugar (⅔ cup)
- 1 tsp vanilla extract
- 1 egg (lightly beaten)
- 50 g cocoa powder (¼ cup)
- 360 g plain flour (2 ¼ cups)
- 200 g milk or dark chocolate
- 2 tsp canola oil
Instructions
- Preheat the oven to 180C (360F) fan forced. Line 2 baking trays with baking paper.
- Use a food processor to finely grind the pistachios. Reserve 125g (1¼ cups) for the dough and 75g (¾ cup) for decorating.
- In a medium saucepan, melt the butter and brown sugar over a medium-low heat, stirring continuously until smooth and the sugar is mostly dissolved. Remove from the heat and stir in the vanilla. Cool for 10 minutes.
- Stir the egg into the cooled butter mixture. Then add the ground pistachios, cocoa powder, and flour, stirring until the mixture forms a smooth dough.
- Divide the dough into two portions, cover, and refrigerate for 30 minutes.
- Roll out the dough to a thickness of 5mm then refrigerate for 30 minutes. Use a Christmas tree cookie cutter to cut shapes.
- Bake the biscuits for 5 minutes until the edges are firm. Allow the biscuits to cool completely before decorating.
- Melt the chocolate in the microwave then stir in the oil. Dip one side of each biscuit into the chocolate mixture, then dip the coated edge in the remaining ground pistachios. Allow the chocolate to set before serving.
Pin it for later!
