Name: Pastel Christmas Par-Tea: Pink Tree Sugar Cookies with Royal Icing Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, at room temperature; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 egg; 3 cups (375 g) all-purpose flour; 1/2 teaspoon salt; 1/4 cup white vinegar; 4 cups (500 g) icing sugar; 3 tablespoons + 1 teaspoon meringue powder; 1/2 cup water, plus more as needed

I’m so excited to share this enchanting recipe with you — the Pastel Christmas Par-Tea: Pink Tree Sugar Cookies with Royal Icing Recipe! These cookies aren’t just any sugar cookies; they’re festive little works of art dressed up in soft shades of pink, perfect for holiday parties or spreading cheer at family gatherings. The delicate pastel theme adds a whimsical vibe to your cookie platter that’s refreshingly different from traditional red and green.

What makes this recipe truly special is how approachable it is for anyone, whether you’re a seasoned baker or a kitchen newbie. The dough is straightforward to prepare, and the royal icing dries beautifully for those crisp-edged, Instagram-worthy cookies you’ll be proud to serve. Trust me, once you try the Pastel Christmas Par-Tea: Pink Tree Sugar Cookies with Royal Icing Recipe, they’ll become a festive favorite you’ll come back to year after year.

Ingredients You’ll Need

Every ingredient here plays its part in making these cookies the perfect balance of buttery, sweet, and tender while giving you that smooth icing finish to decorate. When shopping, a few pointers will help you get the best results.

Unsalted Butter: Softened to room temperature for easy mixing; unsalted helps you control the saltiness perfectly.
Granulated Sugar: Provides sweetness and helps with the cookie’s texture—don’t substitute with powdered sugar here!
Vanilla Extract: Adds warmth and depth to the cookie dough; use pure vanilla for the best flavor.
Egg: Binds everything together and adds richness.
All-Purpose Flour: The base for your cookie dough; be sure to measure it properly by spooning and leveling for consistent results.
Salt: Enhances flavor and balances sweetness.
White Vinegar (for Royal Icing): Helps stabilize the icing and keeps it shiny.
Icing Sugar: Also known as powdered sugar; it creates that smooth, silky icing perfect for piping.
Meringue Powder: Key for royal icing—it helps achieve the glossy, stiff texture without needing raw egg whites.
Water: Adjust the icing consistency as needed; start with less and add gradually.

Variations

One of the reasons I love the Pastel Christmas Par-Tea: Pink Tree Sugar Cookies with Royal Icing Recipe is how easy it is to put your own twist on it. You can play with colors, flavors, and even dietary needs to make them perfect for your crew.

Color Variations: I’ve swapped the pink royal icing for a mint green or soft lavender to match different pastel holiday themes, and it always brightens up the cookie tray.
Flavor Swaps: Try adding almond or lemon extract instead of vanilla in the dough or the icing for a refreshing twist.
Gluten-Free Version: Use a gluten-free flour blend to make these cookies accessible for guests with dietary restrictions—I tested this once and was amazed at how well it worked!
Vegan Adaptation: Swap the butter with vegan margarine and use a flax egg to make these vegan-friendly without sacrificing flavor.

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

Step 1: Cream Together the Butter and Sugar

Start by beating the softened unsalted butter and granulated sugar together until you get a light, fluffy mixture. This usually takes about 3 to 5 minutes with a stand mixer or hand mixer, and it’s crucial for that melt-in-your-mouth texture. If the butter’s too cold, it won’t whip properly, so don’t rush this step. You’ll notice the mixture lighten in color—that’s your cue to move on!

Step 2: Add Vanilla and Egg

Next, mix in the vanilla extract and the egg until just combined. I like to crack the egg into a separate bowl first to avoid any shells sneaking into the dough. Make sure everything is fully incorporated, but be careful not to overmix here as that can make cookies tough.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet mixture, mixing on low speed until just combined. The dough will start to look crumbly but will come together as you press it. If it feels sticky, give it a couple more minutes of mixing.

Step 4: Chill the Dough

Wrap your dough tightly in plastic wrap and pop it into the fridge for at least an hour. I admit, I sometimes get impatient, but chilling is key—it firms up the dough, prevents spreading, and makes it so much easier to cut those cute tree shapes neatly.

Step 5: Cut and Bake the Cookies

Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/4-inch thickness on a floured surface and use a tree-shaped cookie cutter for that festive “pink tree” theme. Place the cookies on a parchment-lined baking sheet and bake for 8-10 minutes until the edges just begin to turn golden. Watch closely—the baking time can vary depending on your oven! Let them cool completely before decorating.

Step 6: Make the Royal Icing

For that perfect royal icing, mix the white vinegar, icing sugar, meringue powder, and water together. You’re aiming for a thick but pipeable consistency. Don’t be shy about adding a splash more water if needed, but go slow—too thin and it will run off your cookies! Tint a portion with your favorite pink food coloring to nail that Pastel Christmas Par-Tea look.

Step 7: Decorate Your Cookies

Load your piping bags with the royal icing and start decorating! I usually outline the trees first, then flood the insides with a thinner icing consistency. It’s easier than it sounds; take your time and have fun with it. Add sprinkles or edible glitter for that extra festive sparkle—because why not? Let the icing dry for a few hours or overnight to harden.

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

On a white plate, there are three Christmas tree shaped cookies stacked together. Each cookie has a smooth pink icing layer covering the entire surface. Over the pink icing, there are light blue and white curly lines acting like garlands, decorated with small silver round beads. The edges of the cookies are golden brown, showing the baked dough. The plate sits on a white marbled surface, with a blurred cup of light brown coffee or tea in the background. There is a woman's hand slightly out of focus near the top of the image. The overall setting is soft and festive with pastel colors. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Personally, I love a sprinkle of edible pearl dust or tiny pastel nonpareils to complement the soft pink icing. The little shimmer catches the light at holiday parties and gives your cookies a bit of magical charm. Plus, they’re fun to snack on!

Side Dishes

These sugar cookies pair beautifully with a cozy cup of hot cocoa or a delicate white tea, especially when hosting a pastel-themed holiday gathering. For a more savory balance, try serving with a cheese board featuring mild cheeses and fresh fruit—it’s a combo I adore for Christmas par-tea vibes.

Creative Ways to Present

If I’m hosting a pastel-themed party, I sometimes arrange these pink tree cookies on a tiered cake stand surrounded by pastel hydrangea blossoms or eucalyptus sprigs. You could even wrap a few in cellophane tied with soft pink ribbons for cute take-home favors. Presentation really amps up the festive feel without adding much effort.

Make Ahead and Storage

Storing Leftovers

I store these decorated cookies in an airtight container layered with parchment paper to keep them fresh and prevent sticking. They hold up beautifully for about a week at room temperature, which makes them perfect for early holiday prepping. Just remember to keep them out of direct sunlight or humid spots.

Freezing

Freezing baked and decorated Pastel Christmas Par-Tea: Pink Tree Sugar Cookies with Royal Icing Recipe works surprisingly well! I wrap each cookie individually in plastic wrap to protect the icing, then place them in a sealed freezer bag. When you’re ready to enjoy, just thaw at room temperature—no sogginess, just fresh-tasting cookies.

Reheating

Because these are iced sugar cookies, I usually don’t reheat them to preserve the royal icing’s crisp texture. However, if you prefer them a bit warm, I pop a single cookie in the microwave for about 5 seconds. Just enough to take the chill off without melting the icing.

FAQs

Can I use regular egg whites instead of meringue powder for the royal icing?

Yes, you can! However, using meringue powder is safer and more convenient since it doesn’t involve raw eggs, which can carry salmonella risks. If you do use fresh egg whites, make sure they’re pasteurized and whip them properly to achieve the right consistency for royal icing.
How do I prevent my sugar cookies from spreading too much?

Chilling the dough before rolling and cutting is crucial—it helps the fat solidify so the cookies keep their shape during baking. Also, avoid over-creaming the butter and sugar, and make sure not to use too much baking powder or baking soda if your recipe calls for them (this one doesn’t, so that works in your favor!).
Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. I’ve tried this myself using a blend with xanthan gum and the results were deliciously tender cookies that held their shape well.
How long does royal icing take to dry completely?

It depends on the thickness, but typically allow 4-6 hours at room temperature for the icing to harden fully. For best results, decorate your cookies a day ahead so the icing has ample time to set before storing or stacking.
Can I prepare the dough ahead of time?

Yes! You can make the dough up to 2 days in advance. Just wrap it tightly in plastic wrap and keep it refrigerated until ready to roll and bake. Alternatively, freeze the dough for longer storage and thaw overnight in the fridge before using.

Final Thoughts

This Pastel Christmas Par-Tea: Pink Tree Sugar Cookies with Royal Icing Recipe holds a special place in my holiday baking lineup because it combines charm, elegance, and simplicity all in one. I hope you find joy baking these as much as I’ve enjoyed perfecting them. They bring a magical pastel pop to any festive table, and I promise your friends and family will be asking for the recipe before the season is over. So grab your rolling pin, crank up the holiday tunes, and get ready to bake yourself into some sweet holiday memories!