Sparkle Trees These cutout sugar cookie trees glisten with a powdered sugar icing and colored sugar. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 9, 2019 Print Share Share Tweet Pin Email Prep Time: 50 mins Chill Time: 60 mins Bake Time: 12 mins Total Time: 50 mins Servings: 16 Yield: 16 (6-inch) or 28 (4-inch) cookies Jump to Nutrition Facts Ingredients 1 ½ cup butter, softened 1 ⅓ cup powdered sugar ¼ teaspoon salt 1 teaspoon vanilla 3 cup all-purpose flour 1 recipe Powdered Sugar Icing Green colored sugar Candied red cherries, sliced Powdered Sugar Icing 3 cup powdered sugar 1 teaspoon vanilla 2 tablespoon milk Directions In large mixing bowl beat butter with electric mixer on medium to high speed 30 seconds. Add powdered sugar and salt; beat until combined, scraping sides of bowl. Beat in vanilla. Add flour; beat until dough comes together. Wrap and chill dough 1 hour or until easy to handle. Preheat oven to 350 degrees F. Divide dough in half. On lightly floured surface, roll one half of dough at a time to 1/4-inch thickness. Cut dough with 4- to 6-inch tree-shape cutters. Place cutouts 2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until edges are lightly browned. Cool on cookie sheets 1 minute. Transfer to wire rack; cool completely. Brush cookies with strokes of Powdered Sugar Icing; sprinkle with green sugar. Add cherry slice to top. Makes 16 (6-inch) or 28 (4-inch) cookies. Powdered Sugar Icing Stir together powdered sugar, vanilla, and milk to make thin icing. Refrigerate icing up to 1 week. Let come to room temperature; if necessary, thin with few drops milk. Makes about 1 cup. Store in airtight container at room temperature up to 3 days; freeze up to 3 months. Nutrition facts are given for each 6-inch cookie. Print Nutrition Facts (per serving) 380 Calories 18g Fat 54g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 380 % Daily Value * Total Fat 18g 23% Saturated Fat 11g 55% Cholesterol 46mg 15% Sodium 162mg 7% Total Carbohydrate 54g 20% Total Sugars 35g Protein 1g Vitamin C 7.1mg 35% Calcium 10.1mg 1% Iron 1.1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.