Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks. Add the eggs and mix just slightly.

In a separate bowl, add the flour, cloves, baking powder and salt and whisk together.Add the flour mixture into the butter mixture and mix until a cookie dough forms.

Bake for 11 minutes or until lightly browned on bottoms.

To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar and water. Mix on low until combined and then speed up to mixer to high for 1 minute or until light and fluffy.

Split the frosting in six bowls. Add 50 grams in one bowl and add the Dutch cocoa, stir to combine into a chocolate frosting. Transfer to a piping bag with with Ateco tip #56.

In the last three bowls, add 171 grams of frosting in each. In one of the bowls, add just a pinch of ColorKitchen Blue Dye and stir to combine completely. In another bowl add just a pinch ColorKitchen Pink Dye and stir to combine completely. You want these to be very light and pastel. Leave one frosting white.

Transfer the white frosting to a piping bag with Ateco tip #96. Transfer the blue frosting to a piping bag with Ateco tip #21. And transfer the pink frosting to a piping bag with Ateco tip #34.

Pipe different designs on each tree! Try doing all sorts of things to make them different and unique. Sprinkle with ColorKitchen Christmas Tree Sprinkles or fine shredded coconut to make them look snowy!

Store in an airtight container for up to 7 days.