Go Back
–+ servings
Gingerbread Tree Cookies
Print

Gingerbread Christmas Tree Cookies

A harmonious blend of molasses, cinnamon, and ginger creates a delightful taste. It is decorated with royal frosting and sprinkles. Festive trees are both a treat for your taste buds and a visual centerpiece for your holiday celebrations.
Course Dessert
Cuisine American
Keyword christmas, cookies, gingerbread
Servings 8 Cookies

Ingredients

For the Cookie Dough:

  • ½ cup butter softened
  • ½ cup brown sugar packed
  • 2 tbsp granulated sugar
  • 1/3 cup molasses
  • 1 large egg at room temperature
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp cinnamon ground
  • 2 tsp ginger ground
  • ½ tsp allspice
  • ½ tsp salt

For The Royal Frosting:

  • 5 tbsp warm water
  • 3 tbsp meringue powder
  • 2 tsp vanilla extract
  • 4 cups powdered sugar
  • food coloring optional

Instructions

To Make a Cookie Dough:

  • Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside.
  • In a large mixing bowl, mix the butter, brown sugar, and granulated sugar with an electric mixer, just until blended (do not over-mix). Add the molasses, egg, and vanilla and mix until incorporated.
  • Whisk together the flour, cinnamon, ginger, allspice, and salt in a separate bowl. Add the dry mixture to the wet and mix with the electric mixer until a crumbly dough forms.
  • Turn the dough out onto a sheet of parchment paper and press the dough into a ball. Place another sheet of parchment paper on top of the dough and use a rolling pin to roll the dough out to ¼-inch thickness.
  • Use a 3D Christmas tree cookie cutter to cut the trees out of the dough. Transfer the trees to the prepared baking sheet.
  • Bake the cookies at 375°F for 9-10 minutes until set. Cool on the baking sheet for 2-3 minutes, then use a spatula to transfer to a wire cooling rack to cool completely to room temperature.

To Make a Royal Frosting:

  • In a medium mixing bowl, beat together the water, meringue powder, and vanilla extract with an electric mixer on medium speed until soft peaks form.
  • Add the powdered sugar and mix on low speed until soft peaks form. If desired, add food coloring and mix well.
  • Use the frosting immediately to decorate cookies, then allow to air fry until fully set, about 1-2 hours.
  • Serve with tea or coffee and enjoy!

Notes

Notes:

  • Here is the cookie cutter I used: https://amzn.to/46vuOyJ
  • This is the meringue powder I used and it worked perfectly: https://amzn.to/45LrG0h
  • This cookie recipe is both no-chill and no-spread.
  • The cookies are soft if rolled thickly and more sturdy if rolled thin. It’s best to roll them just slightly thinner than the cutout part of the tree where the cookies will interlock because if they’re too thick they won’t fit.
  • Do not frost the area of each cookie where they will interlock. It makes it less likely that the cookies will fit together after the frosting is dry.
  • Frosted one side of each cookie tree, let them dry fully, then turn them over and frost the other side. Make sure they are completely dry on both sides before putting the trees together.
  • Another way to do it would be to put the trees together and use a piping bag to frost them once together.
  • The leftover cookies should be covered with plastic wrap and stored at room temperature for up to five days. They can be frozen for up to three months, but I would suggest freezing them before they’re put together into the 3D trees.
  • The royal frosting should be used immediately, but if it needs to be held for a little while before use, keep it covered well with plastic and at room temperature.