Ingredients
- Cookie dough (sugar cookie, chocolate chip, or gingerbread recommended)
- Christmas tree silicone mold (must be food-safe and oven-safe!)
- White chocolate or candy melts
- Oil-based green food coloring
- Powdered sugar, optional for "snow" effect
- Assorted sprinkles, for decorating
Instructions
- Take balls of cookie dough about 24 grams each and press into the prepared Christmas tree mold, filling each cavity. Bake according to dough instructions until cookies are set but still soft, about 15 minutes.
- Allow cookies to cool completely in the mold before gently removing. Chill if needed to make cookies firm enough for next steps.
- Melt white chocolate in a microwave-safe bowl in 30 second increments, stirring between intervals to prevent overheating. Stir in a few drops of green food coloring, marbling instead of fully mixing to retain streaks of color.
- Spoon melted chocolate carefully over the cooled cookie trees, avoiding the trunk area if possible. Gently tilt the mold to spread the chocolate, using a toothpick to help work it into the corners.
- While chocolate is still soft, gently press cookies back into the molds with the molded side facing up to coat the textured back side with chocolate. Refrigerate 15 minutes to set chocolate.
- Remove cookies from molds. Dust lightly with powdered sugar for a snow effect if desired. Reheat any remaining chocolate and use as “glue” to attach sprinkles as ornaments. Allow chocolate glue to set before serving.