1 teaspoon alcohol-free vanilla extract, optional for flavor
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat. This ensures that your decorated cookies will not stick as they set. Gather all your sprinkles, stars, and pretzel sticks so they are within easy reach, as you will need to work quickly before the chocolate hardens.
Gently twist each sandwich cookie apart to separate the two chocolate wafers. Press one pretzel stick into the cream filling of one wafer, leaving about half of the pretzel sticking out of the bottom to act as the tree trunk. If the cream is too firm, you can add a small dot of melted chocolate to help it stick. Carefully press the second wafer back on top to reform the sandwich.
Place the green candy melts and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each session, until the mixture is completely smooth and glossy. If you are using alcohol-free vanilla extract, stir it in once the chocolate is melted. The oil helps create a thinner, more dip-friendly consistency that coats the cookies evenly.
Hold a cookie by the pretzel trunk and dip it halfway or fully into the green melted chocolate. Use a spoon to help pour the chocolate over the top if needed. Gently tap the pretzel against the side of the bowl to allow excess chocolate to drip off. Place the coated cookie onto the prepared parchment paper.
While the green coating is still wet, place a yellow star sprinkle at the very top of the cookie. Shake a few festive sprinkles over the rest of the green surface to look like ornaments and lights. Repeat this for all cookies. Allow them to sit at room temperature for about 30 minutes, or place the tray in the refrigerator for 15 minutes until the chocolate is firm and set.
