MY NEW FAVORITE Cookies!

The best way to get in the holiday spirit? Start baking!

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Christmas Tree Sugar Cookies

Prep time: 45 min ★ Total time: 3 hr 45 min Makes: about 24

10 tablespoons salted butter, at room temperature

¾ cup sugar

1 large egg, at room temperature

½ teaspoon vanilla extract

2 cups all-purpose flour, plus more for dusting

1½ teaspoons baking powder

¼ teaspoon kosher salt

1 tablespoon whole milk

1 8.4-ounce canister green cupcake icing (with tips)

Holiday sprinkles and/or small candy stars, for decorating

1 Beat together the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and creamy, about 3 minutes. Reduce the mixer speed to low and beat in the egg and vanilla. Scrape down the bowl with a rubber spatula, then increase the speed to medium and beat until well combined, 30 seconds to 1 minute.

2 Whisk together the flour, baking powder and salt in a medium bowl. With the mixer on low speed, beat the flour mixture into the butter mixture in 2 batches, alternating with the milk, until the dough comes together. Gather the dough into a disk and place in a resealable plastic bag. Refrigerate until firm, about 2 hours.

3 Preheat the oven to 350°. Line 3 baking sheets with parchment paper. On a lightly floured surface, roll out the dough until about ¼ inch thick. Use a chef's knife to cut into 2- to 4-inch-tall triangles. Arrange 2 inches apart on the baking sheets. Bake in batches until the cookies are set but not browned, 8 to 10 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.

4 Fit the icing canister with the flat tip. Starting at the top of each cookie, pipe downward branches, piping from the middle out to the sides. Drag a butter knife or offset spatula through the branches for extra texture. Decorate with candies and/or sprinkles.