Sugar Cookie Trees (1 dozen cookies)

Prep Time: 20 mins Cook Time: 15 mins

nut free


  • 3 cups unbleached organic all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup organic, grass fed butter, softened
  • 1 cup organic granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla
  • Icing:
  • 1 cup powdered sugar, divided
  • 1-2 teaspoons each, organic spiraling powder and organic blue majik powder
  • 1-2 tablespoons Horizon Organic Grassfed Milk



1. Sift the flour, baking powder and salt into a bowl. 

2. In a separate bowl using electric beaters or in a standing mixer, cream the butter and sugar for 3 minutes on medium to high speed until light and fluffy.

3. Add the egg and vanilla to the butter mixture and beat until incorporated.

4. Turn the speed to low and slowly add the flour mixture until the dough comes together.

5. Place the dough onto a piece of plastic wrap, parchment paper or wax paper and flatten into a round shaped disk.

6. Wrap the dough disk and chill in the refrigerator until firm, at least thirty minutes to overnight.

7. Once chilled, preheat oven to 325 degrees.

8. Let dough sit for about 10 minutes or until soft enough to roll out.

9. Using a lightly floured rolling pin, roll the dough out onto a lightly floured surface until 1/4 thick and even.

10. Use cookie cutters to cut out desired shapes (I like to start at one end of the dough placing the cookie cutters close together).

11. Using a spatula, transfer the cut-outs onto a cookie sheet (preferably a lined-silpat cookie sheet).

12. Bake for 10-15 minutes rotating halfway through until edges turn golden.

13. Cool cookies on a rack.


1. In a small bowl, mix together the spirulina powder with 1/2 cup of the powdered sugar. In a separate small bowl, mix together the blue majik powder with the remaining 1/2 cup powdered sugar. Add the milk to each bowl and stir until desired icing consistency is reached. 

2. Use to decorate the cookies.