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Gingerbread Cookie Trees
Stroller Envy

Gingerbread Cookie Trees

Gingerbread Cookie Trees in measured, party-size portions.
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Prep Time 35 minutes
Cook Time 10 minutes
Cooling and chilling 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour 300 g
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses not blackstrap
  • 1 large egg
  • 1 cup ready-to-use cookie decorating icing made with pasteurized egg whites or egg-free
  • 1/4 teaspoon green gel food coloring or as needed
  • 2 tablespoons holiday sprinkles

Method
 

  1. Whisk flour, baking soda, ginger, cinnamon, cloves and salt. Beat butter and brown sugar until creamy; beat in molasses and egg. Mix in dry ingredients just until a dough forms. Divide into two disks, cover and refrigerate for 1 hour.
  2. Heat oven to 350°F. Line the sheets with parchment. Roll dough between parchment sheets to 1/4 inch thick. Cut out trees and place 1 inch apart; reroll scraps.
  3. Bake for 8–10 minutes, until edges are set. Cool on sheets 5 minutes, then transfer to a rack. Allow about 25 minutes to cool fully.
  4. Tint icing green. Pipe onto completely cooled cookies and add sprinkles. Let icing dry according to its package before stacking.

Notes

Equipment: 2 baking sheets, 3-inch tree cookie cutter, rolling pin.
Serving size: 1 cookie.
Yield depends on cutter size. Store airtight at cool room temperature for up to 5 days; allow additional time for icing to dry.