Step 1

In a large bowl, whisk together flour, baking powder and salt.

Step 2

In another large bowl, using electric mixer on high speed, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then vanilla.

Step 3

Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Divide dough into 4 portions. Keep portions wrapped in plastic while coloring.

Step 4

Working with 1 portion at a time, add a couple of drops green food coloring to dough and mix until fully incorporated. (Tip: Tint slightly darker than you desire; cookies will bake up lighter.) Roll between 2 sheets of parchment paper to 1/8 inch thick. Chill until firm, 30 minutes in refrigerator or 15 minutes in freezer. Repeat with remaining dough.

Step 5

Heat oven to 350°F. Line baking sheets with parchment paper. Using floured cookie cutters, cut out cookies. Place on prepared sheets. Reroll, chill and cut scraps.

Step 6

Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 minutes before transferring to wire racks to cool completely.

Step 7

Use royal icing to “glue” cookies together in tree shapes with stars at top and chocolate caramels as trunks. Dust with confectioners’ sugar if desired.