I first noticed these whole-grain tree branch cookie cutters and immediately wanted them. Their unusual shape seemed perfect for a woodland-themed cookie project.
The chai cookie dough I use has a lovely warm color that suits the bark motif nicely. I rolled the dough to about 1/4″ thickness and began cutting out the branch shapes.
With these cutters it’s important to flip the cut-out cookie over before using the ridged side to press in the bark texture. If you press with the dough still in the cutter you risk losing the shape.
Lightly dust the ridged side with flour and shake off the excess before pressing the pattern into the dough so the dough won’t stick. Press down about halfway, then lift gently.
The impression leaves nice, clean bark ridges that add realistic texture to each branch cookie.
Because there are several different branch designs, I cut and pressed each cookie one at a time to keep the patterns distinct. Arrange them on a baking sheet and bake along with any other cutouts you like.
A simple vanilla milk glaze from the chai cookie recipe makes easy decorating. I mix powdered milk with boiling water first, then add the sugar to finish the glaze.
The finished vanilla milk glaze after powdered sugar has been mixed in.
Once the glaze is ready, you can decorate the cookies however you like. I started with a small scene: a log with a gnome and a few mushrooms for company.
If you prefer a restrained palette, a brown-and-cream arrangement looks elegant and rustic. But adding color livens things up and gives the tray a whimsical, enchanted-forest vibe.
Soon I had a whole forest of enchanted cookies, complete with gnomes, mushrooms and owls. A few branches even got a dusting of “snow” with white icing.
This assortment is great for gatherings and especially delights children, who tend to nibble the tiny mushrooms while choosing a larger cookie.
For favors, arrange themed groupings into clear cellophane bags: owls on logs, gnomes with mushrooms, or a whimsical mushroom-and-teapot set inspired by Alice in Wonderland. I found small chocolate “mushrooms” at Asian markets and even spotted a multi-pack at Costco.
Package the combinations in clear bags and optionally add ribbon. The little owl loops are charming enough on their own.
These favors make a sweet, shareable piece of the enchanted forest to give guests who drop by.
I also picked up felt owl ornaments to complement the display. The log cookies pair nicely with a log-shaped pillow for a cozy presentation—an easy gift pairing for someone who appreciates novelty and comfort.
I made the branch and log cookies using a chocolate malt cookie tablet recipe, which takes only a few minutes longer than smaller tablets. These larger cookies are prone to over-browning, so watch them closely near the end of baking. Like the chai cookies, remove them while they’re still slightly soft—they firm up as they cool.
These cookies are intentionally not very sweet, making them a good choice for people who prefer less sugary treats. Interestingly, they improve with a week or two of aging in an airtight container; the chocolate-malt flavor becomes deeper and more addictive over time. For small children, chai cookies might be a better pick, but adults tend to enjoy the more subtle, grown-up profile of these malt logs.
Chewy Chai and Chocolate Malt Enchanted Forest Cookies
Happy Holidays! And if you happen to spot a white rabbit, let me know.