Hey everyone and welcome back to A Common Kitchen! This week I am going to keep it short and simple since Thanksgiving is here and I know everyone is busy busy busy. This week I am sharing a fun and surprisingly easy recipe for these Mini Christmas Tree Cookies.
Everyone I shared these with loved them. The cookie was perfectly spiced and crisp. The Peppermint Marshmallow Meringue was gooey and sweet and the Green Chocolate Dip added a little crunch. I especially love the look of these cookies. I wanted to create a Christmas cookie that looked like a Christmas tree and I think I nailed it.
These little cookies consist of a simple spiced sugar cookie and peppermint marshmallow meringue that is then dipped into some green melting chocolate and topped with little white sprinkles. As you can see, the design of these cookies look elaborate but to be honest, they are super easy! All you need is a round cookie cutter, a open star tip, and a piping bag.
I first got the idea to make these cookies after I made these Mini S’mores Cookies a few months ago. I thought, “If I just pipe a couple more layers of marshmallow meringue and dip these in green colored chocolate… they will look like little Christmas trees!”
That first popped into my head way back in July so I have been waiting to make these for months now. I decided to share this recipe earlier than most Christmas recipes usually start showing up because I want everyone to be able to carefully read ALL of the instructions before making them. Also, people have Christmas parties starting the first week of December so now everyone can make these!
If you need a new and beautiful Christmas cookie for this year, look no further!
I hope you enjoyed this recipe and if you try it please share your photos with me on Instagram @acommonkitchen. I would love to hear from you. Have a wonderful week everyone!
Mini Christmas Tree Cookies
Makes about 24-30 Cookies
For the Cookies
1 ¾ Cups All Purpose Flour
½ Teaspoon Kosher Salt
½ Teaspoon Baking Powder
½ Teaspoon Ground Cinnamon
¼ Teaspoon Ground Cardamom
⅛ Teaspoon Ground Cloves
11 Tablespoons Butter, softened
½ Cup Brown Sugar, packed
2 Tablespoons Honey
For the Peppermint Marshmallow Meringue
6 Ounces (about ⅔ Cup) Egg Whites *See Note
9 Ounces (about 1 ¼ Cup) White Granulated Sugar *See Note
½ Teaspoon Kosher Salt
¼ Teaspoon Cream of Tartar
½ Teaspoon Pure Peppermint Extract
For the Assembly
One Bag of Green Candy Melts
Little White Sprinkles (or any sprinkles that you like)
For the Cookies:
In a bowl add the flour, salt, baking powder, cinnamon, cardamom, and cloves. Whisk until evenly combined and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and honey on medium-high speed until light an fluffy, about 5 minutes. Stop the mixer and scrape down the sides and bottom of the bowl.
Add in the dry ingredients and mix on low-medium until the dough starts to come together. Dump the dough onto a clean work surface dusted with flour. Knead the dough a few times just until it comes together in to one ball. Wrap the dough tightly in plastic wrap and let it chill in the fridge for one hour.
Preheat the oven to 350ºf and line two large baking sheets with parchment paper.
Once chilled, remove the dough from the fridge and set it on a flour dusted work surface. Roll it out so it is about ¼” thick. Use a 1.5” round cookie cutter to cut as many rounds out as you can and place them on the baking sheets. Gather the dough into a ball and roll it out again and cut more rounds. (Only re-roll the dough one time so it doesn’t get too warm)
Bake the cookies for 12-14 minutes or until they are just a little golden brown around the edges. Once baked, carefully transfer the cookies to a cooling rack and let cool completely while you prepare your meringue.
Fo the Peppermint Meringue
In a medium sized bowl, add the egg whites, sugar, salt, cream of tartar, and vanilla bean seeds. Whisk everything together until combined.
Create a Double-Boiler: Fill a medium sized saucepan with about two inches of water and bring it to a simmer over medium heat. Place your bowl on top of the pot of water, making sure that the bottom of the bowl does NOT touch the water. If it does, you need to transfer the mixture to a bigger bowl that won't touch the water. Cook the meringue mixture, stirring constantly, until it reaches 175ºf on a thermometer. If you don't have a thermometer, this takes about 10 minutes and you can rub a little bit of the mixture between two fingers and it should be hot to the touch and should have no more sugar granules in it.
Transfer the meringue mixture into the bowl of a stand mixer fitted with the paddle attachment and whip on high speed until the meringue is completely cool to the touch and holds stiff peaks, about 8-10 minutes.
Add the peppermint meringue and mix on high speed for 15-20 seconds. Stop the mixer and scrape down the sides and bottom of the bowl and mix again for 10 seconds.
Transfer the meringue into a large piping bag fitted with a large round star tip (Wilton 1A Tip).
Melt the Green Chocolate Melts according to the packages directions and put it into a narrow bowl or glass and place your sprinkles nearby.
Place all of your cookies onto a cooling rack that it on top of a baking sheet or parchment paper (so chocolate or anything else doesn’t get all over you counter!)
Holding your pastry bag with the marshmallow meringue perpendicular the cookie, apply even pressure to the bag, creating another little "mountain" of meringue, releasing pressure at the top and then pipe another smaller “mountain” on top of the first one. Repeat with all of the cookies, or as many as you can get.
Place the cookies in the freezer for 10-15 minutes or until the meringue is completely solid.
Remove the cookies from the freezer. Dip each cookie into the green chocolate and quickly sprinkle it with the sprinkles. Repeat with the remaining cookies.