Gingerbread Christmas Tree Cookies
These Gingerbread cookies are made with a fraction of the butter yet they still have the same great flavor and texture. This year I wanted to make them into Christmas trees. No cookie cutter required, all I used was a knife to cut them into triangles!
These Gingerbread cookies are made with a fraction of the butter yet they still have the same great flavor and texture. This year I wanted to make them into Christmas trees. No cookie cutter required, all I used was a knife to cut them into triangles!
- 1 large egg
- 1 cup powdered sugar
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 cup unsweetened applesauce
- 1/4 tsp ground cloves
- 1/2 tsp allspice
- 3 tbsp unsalted butter softened
- 3/4 cup firmly packed brown sugar
- 2 tsp ground ginger
- 1/4 tsp fresh lemon juice
- 1/3 cup dark molasses
- 3 cups all-purpose flour plus more for dusting
- 1 1/2 tbsp egg whites room temperature
- 5 drops green food coloring
- colored sprinkles
- Carbohydrate 4.48853247979448 g
- Cholesterol 13.1856666666667 mg
- Fat 3.73637555902787 g
- Fiber 0.0541699999190386 g
- Protein 0.197040874964821 g
- Saturated Fat 2.33582029583346 g
- Serving Size 1 1 cookie (12g)
- Sodium 24.9942329855842 mg
- Sugar 4.43436247987544 g
- Trans Fat 0.272725395832775 g
- Calories 51 calories
Step-by-step
- For the cookies: In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well.
- In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well with the mixer. Use your hands to form a large ball, the dough will be a little sticky.
- Wash and dry your hands. Place flour on your hands so the dough doesn’t stick to you, then divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
- After the dough has chilled 2 hours, preheat the oven to 350°F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so. Depending on how thin you roll the dough out and the size of your trees, makes at least 60 tree cookies.
- Roll the dough out to 1/8-inch thickness, sprinkle a little flour on top of the dough if it’s a little sticky. Trim the uneven edges off to square the dough, then using a knife cut the dough into 3 1/2 inch strips. Then cut the strips into triangles.
- Place the cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake 10-12 minutes.
- For the icing: Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well then add a few drops of green food coloring until you get the color you desire.
- If the icing is too thin, add a little more powdered sugar, if it’s too thick add a drop of lemon juice or water. Transfer to a piping bag to decorate cookies when cookies are cooled.
- To decorate, pipe the cookies with the frosting one at a time, quickly adding the sprinkles before it hardens.
My Festive Gingerbread Christmas Tree Cookies
Christmas is my absolute favorite time of year. The twinkling lights, the cozy gatherings, the delicious smells wafting from the kitchen – it all fills my heart with joy. And what better way to add to that festive cheer than with homemade gingerbread cookies? This year, I decided to take my classic gingerbread recipe and give it a fun, festive twist: adorable little Christmas tree cookies!
I’ve always loved baking gingerbread. There’s something so comforting about the warm spices and the slightly chewy texture. But let's be honest, traditional gingerbread recipes can be a bit…rich. So I tweaked mine to use less butter, without sacrificing any of that delightful gingerbread flavor. The result? Perfectly delicious, not overly sweet, and surprisingly easy-to-make cookies that are perfect for sharing (or keeping all to yourself!).
The best part? No special cookie cutters needed! I simply rolled out the dough and used a sharp knife to cut out charming little triangles. It's a surprisingly simple technique that yields wonderfully rustic, charming cookies. The kids will love helping with this part too – it's a fantastic way to get everyone involved in the holiday baking tradition.
Once baked, the fun really begins! I made a simple green icing, adding just a few drops of food coloring to achieve the perfect festive hue. Then, I piped the icing onto the cooled cookies, adding colorful sprinkles before the icing set. The final touch? A tiny star-shaped sprinkle at the top of each tree to make them look even more magical. These are not just cookies; they’re edible works of art.
These gingerbread Christmas trees are a wonderful addition to any holiday celebration. They're perfect for gifting to friends and family, adding to a cookie exchange, or simply enjoying with a warm cup of cocoa by the fire. It's the perfect activity to add to your holiday to-do list.
I’ve always found that baking helps me relax and de-stress, especially during the busy holiday season. The process of measuring, mixing, and baking is incredibly therapeutic. And the aroma that fills the kitchen as the cookies bake? Pure magic! So, if you’re looking for a fun, festive, and relatively easy baking project, I highly recommend giving these gingerbread Christmas tree cookies a try. They’re sure to become a new holiday tradition in your home.
The recipe is straightforward, even for beginners. I've included some tips and tricks to ensure your cookies come out perfectly every time. Remember to chill the dough properly – this step is crucial for preventing spreading and ensuring perfectly shaped trees! And don’t be afraid to experiment with different sprinkles and decorations; let your creativity shine! Let your festive spirit guide you as you create these sweet and beautiful cookies.
Happy baking, and Merry Christmas!
