Christmas Tree Cookie Stamp – A Classic Evergreen for Holiday Bakes

O Christmas Tree, O Christmas Tree... how lovely are your cookie lines! I’m the Christmas Tree Cookie Stamp that turns dough into holiday magic – no tinsel or tangled lights required. With my tall, classic shape and finely embossed pine detailing, I bring the festive cheer straight to your cookie tray.

Whether you’re baking for Santa, creating gifts for teachers and neighbours, or filling cookie tins for your holiday market stall, I’m the easy, reusable tool that makes every batch look extra special. My embossed lines create a lush pine texture that’s crisp, clean, and beautiful to decorate. Add edible pearls for baubles, dust me with shimmer, or top me with a fondant star – I’m made to dazzle.

My matching cutter trims your cookies into the perfect evergreen shape with scalloped edges that give real Christmas tree vibes. Use me with fondant, chilled dough, or modelling chocolate – and get creative with colours, textures, and trimmings. From classic green to snow-dusted white, I’m the centrepiece cookie your holiday bakes have been missing.

I’m ideal for Christmas Eve boxes, cookie decorating parties, gift bags, or festive treats for little helpers. Plus, I’m easy to clean and sturdy enough for Christmas after Christmas.

Made to order with love – but like Santa’s sleigh, I only come out once a year… grab me before the reindeer take off!

FAQs

What are the measurements?
Measurements – 12cm tall x 8cm wide
Stamp – embossed (finished design on cookie is raised)

Do I need the cutter as well?
Yes – this design has a unique scalloped edge that matches the stamp exactly. The cutter helps bring the full tree silhouette to life, so we recommend using the set together for best results.

Is this suitable for beginners?
Absolutely! Whether you’re brand new to cookie stamping or a seasoned holiday baker, I’m designed to be easy, fun, and foolproof. You’ll be surprised how professional your cookies look with very little effort!

Can I use it with more than fondant?
Yes! I work well with firm fondant, modelling chocolate, and even chilled dough. For best results, roll your fondant to 2.5–3mm thick and press firmly to capture every piney detail.

Cookie Decorating Made Simple

1. PREPARE YOUR FONDANT

Knead your fondant until smooth and pliable. PRO TIP – put fondant in microwave for 5–10 secs at a time until pliable enough to work with.
Dust your bench with cornflour and roll out your fondant to between 2.5–3mm thickness.

2. TRANSFER YOUR DESIGN

Lightly dust the acrylic stamp with cornflour to prevent sticking.
PRO TIP – Use a paintbrush to get into the smaller spaces.
Press the stamp firmly onto the fondant, applying even pressure.
PRO TIP – Use a rolling pin to roll over the design.
Carefully lift the stamp to reveal the design.

3. ADD TO YOUR COOKIE

Use a matching cutter to trim the fondant to size.
Attach the fondant to your cookie.
PRO TIP – make your own sugar syrup (1:1 ratio of boiling water and sugar) to create a sugar syrup glue.

Care Instructions

HANDWASH ONLY:
Before first use and after each use, wash gently with warm, soapy water.

NO SOAKING:
Avoid soaking for prolonged periods.

DRY COMPLETELY:
Air dry thoroughly before storing.

HEAT SENSITIVE:
Not dishwasher safe and may warp in hot water or high temperatures.

Use a soft-bristle brush (like a toothbrush) to clean any intricate details.

ALWAYS ENSURE YOUR CUTTERS AND STAMPS ARE CLEAN AND DRY BEFORE USING