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Colorful Christmas tree cookies
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Technicolor Christmas Tree Cookie Bars

Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Servings: 10 to 14 bars

Ingredients

  • For the sugar cookie bars:

  • 1/2 cup butter softened
  • 1 17.5 oz package sugar cookie mix
  • 1 egg
  • Bright candy canes about 3 to 5

  • For the buttercream:

  • 1/3 cup butter softened
  • 3 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 to 2 tablespoons milk
  • Gold star sprinkles

Instructions

  • Heat oven to 350 degrees F. Grease the the bottom of a 13 by 9 inch baking dish.
  • In a bowl, mix together the butter, sugar cookie mix and egg till a soft dough forms.
  • Press dough evenly into the bottom of the pan.
  • Bake for about 20 minutes, till lightly browned. Let cool completely
  • Remove from pan. Cut in half long ways to form 2 long rectangles. Cut each rectangle into about 5 to 7 triangles.
  • Break the candy canes into 1-inch pieces. Gently stick the candy cane into the bottom of each triangle. Use a little frosting to help the candy canes stick if needed.
  • Next, make the buttercream. In the bowl of a strand mixer fitted with the paddle attachment, cream the butter till smooth.
  • Add in the powdered sugar and vanilla. Mix. Add in the milk as needed to get a light fluffy texture. Continue to beat on medium for 1 more minute.
  • Divide frosting into 6 small bowls. Color each with food coloring; bright pink, mint green, bright blue, yellow, orange, and light purple.
  • Place small drops of the different colored frosting onto the triangles. Using a small offset spatula, lightly smear and blend the colors into each other a little till you get a tie dye pattern and the top of the cookie is completely covered. It is okay if it is a bit bumpy. Place in the fridge to chill.
  • Once the frosting sets, you can place a layer of plastic wrap right over the frosted cookie and use your fingers to press down the bumpy frosting to create a smooth technicolor surface.
  • Using the bright pink frosting in a piping bag fitted with a small round tip, pipe the swag on the cookie tree from top to bottom. Finish with a sprinkle of gold stars.
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