Every holiday season, when I have a thousand things on my to-do list but still want to make the season special for my kids, I find myself hunting for a treat that looks like it took way more effort than it did. It should be something I can make quickly and easily, preferably without buying a ton of new ingredients that I’ll never use again; but it should still be cute enough that my kids are excited about them. These little meringue Christmas trees are exactly that!

These meringue Christmas trees are light, crisp, and a more than a little bit magical- and they disappear off the cookie tray faster than almost anything else! There’s something so satisfying about piping a row of tiny green trees onto a baking sheet and watching them transform in the oven- it’s really like homemade Christmas magic! If you want a festive cookie that feels special without a mountain of ingredients or a lot of fuss, you’re in the right place.

Best of all, these meringue Christmas tree cookies are made with just a handful of simple ingredients- cream of tartar, egg whites, sugar, a touch of peppermint extract, green gel food coloring, and rainbow sprinkles for “ornaments.” They bake low and slow until crisp, then melt on your tongue with a hint of cool peppermint. This recipe makes about 36 small cookies, so it’s perfect for holiday cookie boxes, dessert tables, or a fun afternoon baking project. They’re also naturally flour-free, butter-free, and gluten-free {just double-check your sprinkles and extract labels} so they’re a good choice for most people, even those with sensitivities.

Frequently Asked Questions About Meringue Christmas Tree Cookies

What are meringue Christmas tree cookies? They’re bite-sized cookies made from whipped egg whites and sugar, piped into a stacked tree shape with a star tip, tinted green, and decorated with sprinkles! Meringue cookies are baked at a very low temperature so they dry out and turn crisp instead of browning, which is what keeps the trees pale and festive.

Why do I need room temperature egg whites? Room temperature egg whites whip up with more volume than cold ones, which gives you a taller, sturdier meringue that holds the piped tree shape. You should separate your eggs while they’re cold {the yolks are less likely to break that way}, then let the whites sit out until they’re no longer chilly before you start.

What does cream of tartar do in meringue? Cream of tartar is an acid that stabilizes the egg whites, helping them whip into stiff, glossy peaks and hold that structure. It’s only 1/8 teaspoon in this recipe, but it makes the meringue more forgiving.

Why do you add the sugar one tablespoon at a time? Adding the sugar gradually gives it time to dissolve into the egg whites. That’s what makes the meringue smooth, glossy, and stable instead of gritty or runny. Once the meringue is done, you can rub a little between your fingers to check. It should feel smooth, not sandy.

How do I know when the meringue is stiff enough? It should look thick and glossy, and when you lift the whisk, the peak should stand up straight without flopping over. If you still see or feel sugar granules, keep beating!

Why did my meringue trees fall over or flatten? The most common reasons are that the meringue wasn’t beaten long enough, or the mounds were piped too large. Because each tree is made of three stacked mounds, keeping them small and tidy helps the top stay balanced. Also make sure your bowl and whisk are completely clean, since even a little grease or egg yolk can keep egg whites from whipping properly!

Can I use liquid food coloring instead of gel? I wouldn’t- the extra liquid from a liquid food coloring can weigh down or even deflate the meringue. Gel food coloring is available at just about all grocery stores and is a higher concentration of color, so you don’t need as much to get the look you want. I actually prefer using gel coloring in all of my recipes, not just this one!

Why do you leave the cookies in the oven after baking? Turning off the oven and letting the cookies sit inside for 30 minutes lets them cool down gradually and finish drying out. Pulling meringues straight out of the oven into cooler air can cause cracking.

Why are my meringue cookies sticky or chewy instead of crisp? Usually it comes down to moisture. Meringue cookies that weren’t fully dried out in the oven, or that were left out uncovered after cooling, can turn sticky or chewy. Be sure to bake and rest them for the full time, let them cool completely, and then store them in an airtight container.

How do I store meringue Christmas tree cookies? Once the cookies have cooled completely, store them in an airtight container at room temperature. If stored airtight, meringue cookies generally keep their crispness for about one to two weeks. You can freeze them in an airtight container if you need to keep them longer.

Can I make these meringue cookies ahead of time? Yes, they’re a great make-ahead holiday treat! Bake them a few days before you need them and keep them in an airtight container until it’s time to serve.

What can I use instead of peppermint extract? If you’re not a peppermint fan, you can swap in another extract such as vanilla or almond for a different flavor. Doing this will change the taste of the cookies but not what they look like- and you’ll make them the same way as directed here!

Can I reduce the sugar in this recipe? No, not really. In meringue, sugar isn’t just for sweetness- it helps stabilize the egg whites and gives the cookies their structure and glossy finish.

What can I do with the leftover egg yolks? Since this recipe uses only egg whites, you’ll have yolks left over. They’re great in lemon curd, homemade custard, pastry cream, or just scrambled for breakfast!

Meringue Christmas Tree Cookies

Yield: About 36 small cookies Prep Time: 20 minutes Bake Time: 1 hour 15 minutes {45 minutes baking, plus 30 minutes resting in the turned-off oven}

Ingredients

• 3 egg whites, room temperature
• ¼ teaspoon peppermint extract
• ⅛ teaspoon cream of tartar
• ¾ cup sugar
• Green gel food coloring
• Rainbow sprinkles

Instructions

1. Prep the oven and pans. Preheat the oven to 200°F and line two baking sheets with parchment paper.
2. Start the meringue. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, peppermint extract, and cream of tartar on medium speed until the mixture is frothy and peaks begin to form.
3. Add the sugar. With the mixer still running, add the sugar one tablespoon at a time, waiting a few seconds between each addition.
4. Beat until stiff. Once all the sugar has been added, continue beating for about 5 more minutes, until the meringue is glossy and stiff.
5. Pipe the trees. Transfer the meringue to a piping bag fitted with a large star tip. To make each Christmas tree, pipe three mounds of meringue on top of one another. Be careful not to make the mounds too large, or the tree will fall over.
6. Decorate. Once all the trees are piped, top each one with rainbow sprinkles.
7. Bake and rest. Bake the cookies in the preheated oven for 45 minutes. When the time is up, turn off the oven and let the cookies sit inside for an additional 30 minutes.
8. Cool and store. Remove the pans from the oven and let the cookies cool completely before eating or storing in an airtight container.

These meringue Christmas tree cookies are proof that a festive treat doesn’t have to be complicated! With a few simple ingredients, a piping bag, and a little patience with the oven, you end up with a tray of crisp, peppermint-kissed trees that look adorable on any holiday dessert table. Make a batch for your next cookie exchange, tuck a few into a gift box, or just enjoy them with a mug of hot cocoa. If you give them a try, I’d love to hear how they turned out!

Looking for more delicious Christmas dessert recipes? Check these out!

Grinch Hot Cocoa Bombs
Cake Mix Christmas Cookies
No Bake Gingerbread Truffles
Air Fryer Peanut Butter Cookies
Cranberry Pistachio Cookies
Gingerbread Man Cookies
Blue Crinkle Cookies
Coffee Crinkle Cookies
Grinch Crinkle Cookies
Nutella Linzer Cookies