Heat oven to 350 F and line baking sheets with parchment paper.

Then in a large bowl, use an electric mixer to combine the cake mix, eggs, vanilla and oil until well blended. Scrape down the sides of bowl once while mixing.

Scoop out the cookie dough onto a prepared cookie sheet using a cookie scoop with release and bake cookies 10-12 minutes.

Let the cookies cool on the pan for five minutes and then transfer to a wire rack for cooling. Let cool completely before frosting

To make the buttercream

Combine sifted powdered sugar, softened butter and milk in the bowl of your stand mixer. Using the paddle attachment, beat butter, powdered sugar and milk on low speed for 30 seconds and then high speed for 5 minutes. Add vanilla and turn mixer to low and mix for another 30 seconds.

To make the green icing, scoop out 1/2 cup of buttercream into a small bowl and using a toothpick, scoop out a tip full of leaf green gel food coloring and add it to the buttercream. Mix with a rubber spatula until desired color is reached. Reserve the rest of the buttercream uncolored.

To Frost:

Place a coupler and an Ateco 18 tip in a piping bag. Scoop the green buttercream in the piping bag and set aside.

Place the uncolored buttercream in another piping bag with a large round tip or just snip off the end (about the 1/2″ up the bottom of the bag)

Using the uncolored buttercream, pipe a spiral around the circumference of the cookie, starting in the middle until you reach the edge of the cookie.

Using the piping bag with green color buttercream, create a Christmas tree shape but piping a zig-zag vertically up the middle of the white buttercream, narrowing at the top, and leaving room for the tree trunks at the bottom.

Cut a tootsie roll horizontally in 1/4″ pieces and use that as the stump on each of your Christmas tree shapes.

Sprinkle the green buttercream tree with your Christmas sprinkles., adding a gold sugar pearl sprinkle or star at the top of each tree.