There’s just something magical about pastel-colored treats during the holidays, and that’s exactly why the Pastel Christmas Par-Tea: Pink Tree Sugar Cookies with Royal Icing Recipe holds a special place in my heart. These cookies aren’t your typical Christmas cookies—they come alive with soft pink hues shaped like delicate Christmas trees, creating an elegant yet playful vibe that’s perfect for holiday get-togethers or whimsical themed parties.

What I love most about this recipe is how it balances classic flavors with beautiful presentation, perfect for making memories in the kitchen with friends or family. Whether it’s a cozy afternoon baking session or a festive par-tee, these pink tree sugar cookies topped with silky royal icing always steal the show—and I’m excited to share all my tips so you can nail them too!

Ingredients You’ll Need

Each ingredient here has its purpose, creating a cookie that’s soft with just the right amount of sweetness, and an icing that’s smooth enough to decorate with but firm enough to hold its shape. Shopping for quality ingredients really shines through in the final cookie, so I always suggest being a bit particular when you can!

Unsalted butter: Room temperature butter softens the dough for easy mixing and gives the cookies their tender crumb.
Granulated sugar: Provides sweetness and a slight crunch in the cookie’s texture.
Vanilla extract: Adds warm, aromatic depth you’ll definitely notice with every bite.
Egg: Binds everything together and adds richness.
All-purpose flour: The base of our dough—it’s best if sifted first for a smoother mix.
Salt: Balances sweetness and enhances all the flavors.
White vinegar (for royal icing): This might surprise you, but a splash helps stabilize the icing for perfect decorating consistency.
Icing sugar: Powdered sugar is essential for that silky, smooth royal icing texture.
Meringue powder: Gives royal icing its glossy finish and firm hold without needing to whip fresh egg whites.
Water: Just enough to adjust your royal icing’s thickness to flow but not drip.

Variations

Feel free to play around with this recipe to make it your own—as I often do depending on the occasion! I’ve found subtle tweaks can bring out new flavors or accommodate dietary preferences without losing the charm of these pastel pink beauties.

Variation: Swap out vanilla extract for almond or peppermint extract to give the cookies a fun twist. Last year, I tried peppermint for a refreshing turn, and guests loved how it felt festive without being overpowering.
Gluten-Free Option: Use a gluten-free all-purpose flour blend and add a teaspoon of xanthan gum for structure. I’ve done this for a friend with gluten sensitivity, and the cookies came out just as soft and delicious.
Color Play: Change the royal icing’s pastel pink to pastel blue or lavender by adding just a drop of gel food coloring—perfect for themed Christmas par-teas or other celebrations.

How to Make Pastel Christmas Par-Tea: Pink Tree Sugar Cookies with Royal Icing Recipe

Step 1: Creamy Beginnings—Mix Butter and Sugar

Start by beating room-temperature unsalted butter with granulated sugar until pale and fluffy—this usually takes about 3 to 5 minutes with an electric mixer. This creaming step is key for light, tender cookies, so don’t rush it! I like to scrape the bowl down halfway through to make sure it’s all evenly combined.

Step 2: Add Vanilla and Egg

Mix in the vanilla extract and one egg, beating until the mixture is smooth and well incorporated. This adds richness and helps the cookie dough hold together nicely. If your batter looks a bit curdled, no worries—that’s completely normal before flour goes in.

Step 3: Combine Dry Ingredients and Form Dough

Whisk together all-purpose flour and salt, then gradually add this dry mix to the wet ingredients. Stir until the dough just comes together—it’ll be soft but manageable. Be careful not to overwork the dough; this keeps your sugar cookies tender rather than tough.

Step 4: Chill the Dough

Wrap your dough in plastic wrap and refrigerate for at least 1 hour. This step might feel like a waiting game, but chilling prevents spreading in the oven and makes cookie cutting easier. I often prepare the royal icing during this chill time—multitasking at its best!

Step 5: Roll, Cut, and Bake

On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Use a Christmas tree-shaped cookie cutter to cut out your shapes and transfer them gently to a parchment-lined baking sheet. Bake at 350°F (175°C) for 8 to 10 minutes or until the edges just begin to turn golden. Keep a close eye—these cookies bake quickly!

Step 6: Prepare the Royal Icing

While cookies cool, mix a quarter cup of white vinegar, 4 cups of icing sugar, meringue powder, and half a cup of water. Beat well, adding more water a teaspoon at a time until you reach a smooth but pipeable consistency. I like to divide the icing and tint it a soft pastel pink for that signature look of the recipe.

Step 7: Decorate with Royal Icing

Use a piping bag with a small round tip to outline and flood your cookies with pink royal icing. Don’t worry if your first tries look a little uneven—practice and patience pay off! Let the icing dry completely, which usually takes a few hours or overnight, before stacking or storing.

How to Serve Pastel Christmas Par-Tea: Pink Tree Sugar Cookies with Royal Icing Recipe

The image shows three Christmas tree-shaped cookies on a white round plate. Each cookie has smooth, light pink icing covering the entire top layer with thin, wavy lines of white and light blue icing looping across in a garland pattern. Tiny shiny silver balls are placed along the loops at regular intervals. The cookies have a golden brown edge showing beneath the pink icing. The plate is placed on a white gift box with gray polka dots and a pale pink ribbon. In the background, there is a cup filled with light brown coffee or tea, and the setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a light sprinkle of edible glitter or tiny silver dragees right before the royal icing sets. It makes the cookies sparkle just like fresh snow and elevates the festive vibe. Plus, sprinkles are a fun way to customize each batch for different guests or themes.

Side Dishes

Pair these cookies with a warm cup of peppermint tea or a rich hot chocolate topped with whipped cream for the perfect pastel-themed par-tee spread. I also sometimes serve alongside fresh fruit or a light cream cheese dip to balance the sweetness.

Creative Ways to Present

I’ve found that using a tiered dessert stand decorated with little fairy lights brings the pastel Christmas par-tee atmosphere to life. For gifting, wrapping cookies individually in cellophane bags tied with pastel ribbons adds a personalized touch. Trust me, presentation makes the experience even sweeter!

Make Ahead and Storage

Storing Leftovers

Store your decorated Pastel Christmas Par-Tea: Pink Tree Sugar Cookies in an airtight container at room temperature for up to a week. I like to layer them between sheets of parchment paper to keep the royal icing decorations intact and the cookies from sticking together.

Freezing

If you want to prepare these cookies well in advance, freeze the undecorated baked cookies in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe container or bag for up to 3 months. When ready, thaw them fully before decorating to get the best icing results.

Reheating

I usually prefer these cookies at room temperature since reheating can soften the royal icing, but if you want a freshly baked taste, just warm them briefly in a low oven (about 300°F) for 3–4 minutes. Just be careful not to melt the decorations!

FAQs

Can I make the Pastel Christmas Par-Tea: Pink Tree Sugar Cookies with Royal Icing Recipe dairy-free?

Absolutely! You can substitute the unsalted butter for a dairy-free margarine or coconut oil, though this might slightly affect the texture. Be sure to use a non-dairy vanilla extract as well. For royal icing, though, check that your meringue powder is egg-free or consider a vegan meringue powder alternative.
How do I prevent royal icing from cracking?

Keep your royal icing covered with a damp cloth while working and avoid letting it dry too quickly. When letting the cookies dry, keep them in a room that isn’t too hot or dry. I also recommend not adding too much water; the icing shouldn’t be runny but smooth and pipeable.
Can I use fresh egg whites instead of meringue powder?

You can, but fresh egg whites make royal icing riskier for storage because of food safety concerns. Meringue powder is safer, more convenient, and gives consistent results, especially for holiday baking when you need reliability.
What if my cookie dough is too sticky to work with?

Sometimes dough can be sticky if butter is too soft or it’s a warm day. Chill the dough for longer in the fridge, and lightly flour your rolling surface and cookie cutter. Avoid adding too much extra flour as that can toughen biscuits.
How do I achieve that perfect pastel pink color?

Use gel food coloring a little at a time—gel concentrates color without thinning the royal icing. Add a tiny drop and mix fully before deciding to add more to reach that soft pastel shade you’re after.

Final Thoughts

If you’re looking to add a touch of whimsy and elegance to your holiday baking, the Pastel Christmas Par-Tea: Pink Tree Sugar Cookies with Royal Icing Recipe is your new best friend. I’ve baked these time and again for joyful gatherings, and sharing them with loved ones always starts conversations and brings smiles. Trust me, the combination of tender sugar cookies with smooth royal icing in a gentle pink shade is a festive crowd-pleaser you’ll want to make your signature Christmas treat.