Decorating
4. The Base (Flood)
Thin your pink and aqua icings to flood consistency—similar to honey. Outline the tree shape, then fill in the interior, using a scribe tool or toothpick to smooth any gaps. Leave the star area un-iced. Allow the base to dry for about 4 hours until the surface is matte and firm enough to pipe on.
5. The Garlands
Use piping-consistency icing (thicker, like toothpaste) in matching pastel colors. Pipe two or three curved scallops across the tree, mimicking decorative garland. Slight pressure and slow movement help the scallops stay rounded and even.
6. The Details
While the garland icing is still wet, drop tiny dots of contrasting icing or add pastel nonpareils to create ornaments. Add a few larger dots between garlands to give dimension and visual balance, making the tree look full and festive.
7. The Sugared Star
Using stiff icing, pipe the star shape at the top of the tree. Immediately sprinkle white sanding sugar generously over the wet icing to create the fuzzy, sparkling “Pinkmas” effect. Shake off any excess sugar once the surface sets slightly.
8. The Skirt
Pipe a row of large dots along the bottom edge to resemble a tree skirt or snowy base. Leave the dots as-is for a textured look, or dust lightly with sanding sugar for extra shine.
9. Dry
Allow the decorated cookies to dry overnight. This fully sets the royal icing, prevents smudging, and preserves the crisp details of the piped design.
These Pastel Christmas Tree Cookies bring whimsy and elegance to your holiday baking and are guaranteed to stand out beautifully on any treat platter.
