Tree meringue cookies

 are light, crisp, and perfectly festive—shaped like little holiday trees and finished with colorful sprinkles or edible glitter. These cookies are melt-in-my-mouth sweet, with a delicate crunch and a marshmallowy center. I love making them around the holidays when I want a beautiful, low-effort dessert that looks like it came from a bakery.

Why You’ll Love This Recipe

I love this recipe because it’s both fun and simple. The meringue is made with just a few basic ingredients, and the shaping process is easy with a piping bag. These cookies look stunning on a dessert tray, and I can get creative with the decorations. Plus, they’re naturally gluten-free and feel light as air, making them a perfect treat to balance out heavier holiday desserts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Egg whites (room temperature)

• Granulated sugar

• Cream of tartar or a pinch of salt

• Vanilla extract or peppermint extract (optional)

• Green gel food coloring

• Sprinkles or edible decorations (stars, glitter, colored sugar)

Directions

1. I preheat the oven to a low temperature and line baking sheets with parchment paper.

2. In a clean mixing bowl, I beat the egg whites and cream of tartar until soft peaks form.

3. I gradually add sugar, a little at a time, beating until the mixture forms stiff, glossy peaks.

4. I mix in vanilla or peppermint extract and a few drops of green gel food coloring until fully combined.

5. I spoon the meringue into a piping bag fitted with a star or round tip.

6. I pipe tree shapes onto the prepared baking sheets, starting wide at the base and building up to a point.

7. I decorate with sprinkles, stars, or edible glitter.

8. I bake the cookies low and slow until they are crisp and dry to the touch, then turn off the oven and let them cool inside to avoid cracking.

Servings and timing

This recipe makes about 24–30 cookies, depending on size.
Prep time: 15 minutes
Bake time: 1.5 hours
Cooling time: 1 hour (in oven)
Total time: About 3 hours

Variations

• I use peppermint extract for a refreshing, festive flavor.

• I pipe them in mini sizes for bite-sized tree cookies.

• For a snow-flecked look, I dust the tops with powdered sugar after baking.

• I sometimes swirl in white or darker green for a multi-tone effect.

storage/reheating

I store the meringue cookies in an airtight container at room temperature for up to 2 weeks.
I keep them in a dry place, as humidity can make them sticky or soft.
They do not need reheating, but if they lose their crispness, I pop them into a low oven for a few minutes to revive them.

FAQs

Why did my meringue cookies crack?

Cracking usually happens from cooling too quickly. I leave them in the turned-off oven to cool gradually and avoid this.

Can I make them without food coloring?

Yes, I often make them white or tint them with natural powders like matcha for a light green hue.

Do I need cream of tartar?

It helps stabilize the egg whites, but a small pinch of salt or a drop of lemon juice can also work.

Can I freeze meringue cookies?

I don’t recommend freezing them—moisture can ruin their texture. They store best in a dry, airtight container.

What’s the best way to pipe tree shapes?

I start with a wide base and pipe upward in smaller circles or zig-zags, finishing with a peak at the top. It’s easier than it looks!

Conclusion

Tree meringue cookies are one of my favorite ways to add charm and color to the dessert table during the holidays. They’re sweet, airy, and beautiful—perfect for gifting or serving alongside a cup of cocoa. Whether I decorate them simply or go all out with sparkle, these festive little trees always bring a touch of magic to the season.

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