Gingerbread Christmas Tree

This gingerbread Christmas tree is a fun baking project that doubles as a festive decoration for your holiday table. It’s made from warmly spiced gingerbread cookies cut into star shapes and stacked into a tower.

While it looks complex, the process is straightforward. You’ll make a simple gingerbread dough, cut out the shapes, and bake them. A quick icing acts as the glue to hold the tree together. Plan for about an hour of prep, which includes chilling the dough, and 40 minutes of baking time for all the cookies.

Ingredients You Need

• Dark Molasses: This ingredient provides the signature color and robust flavor of gingerbread. Using a lighter molasses will result in a milder cookie.
• Ground Ginger: As the main spice, its quality matters. Use fresh ground ginger for a warm, pungent flavor.
• Dark Brown Sugar: Contributes moisture and a deep, caramel-like sweetness. Light brown sugar can be substituted, but the flavor will be less intense.
• Unsalted Butter: Using unsalted butter lets you control the total salt in the recipe. If you use salted butter, reduce the added salt by ¼ teaspoon.

Exact amounts are in the recipe card below.

How to Make It

Make and Chill the Dough: First, combine your dry ingredients in one bowl. In another, beat the butter and sugar, then mix in the egg and molasses. Gradually add the dry mixture to the wet to form the dough, then wrap it and chill it in the refrigerator until firm.

Cut and Bake the Stars: Once chilled, roll out the dough on a floured surface. Use a set of graduating star-shaped cookie cutters to cut at least two stars of each size. Bake the cookies on parchment-lined sheets until the edges are set, then let them cool completely.

Assemble the Tree: Prepare a simple, thick icing from powdered sugar and milk or lemon juice. Start with the largest star on a plate and stack the cookies in decreasing size, using a dab of icing between each layer to hold them together. Rotate each star slightly to create the tree-branch effect.

Baking Tips

• Chilling the dough is essential. It makes the dough easier to roll and prevents the cookies from spreading too much during baking.
• You will need a set of star-shaped cookie cutters in at least 5 different sizes to create the tree shape. You should cut at least two cookies of each size.
• The icing should be quite thick to act as a strong glue for the cookie layers. If it seems too thin, add more powdered sugar.
• Any leftover dough can be re-rolled to make more cookies. These are great for snacking on their own.

Serving Ideas

This gingerbread tree is a festive centerpiece and dessert all in one. Serve alongside a mug of hot chocolate or warm apple cider.

Storing and Freezing

Store the assembled tree uncovered at room temperature for up to 3 days; the cookies will soften over time. Unassembled cookies can be stored in an airtight container for up to one week.

FAQ

Gingerbread Christmas Tree

Print Recipe

Build a festive centerpiece with spiced gingerbread cookies stacked and decorated to look like a Christmas tree.

• Author: Sofia
• Prep Time: 60 minutes
• Cook Time: 40 minutes
• Total Time: 100 minutes
• Yield: One 10-inch tall tree 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups (480g) all-purpose flour
• 1 teaspoon baking soda
• 1 ½ tablespoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup (170g) unsalted butter, softened
• ¾ cup (165g) packed dark brown sugar
• 1 large egg
• ½ cup (120ml) dark molasses
• 1 cup (120g) powdered sugar
• 2 tablespoons milk or lemon juice

Instructions

1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
2. In a separate large bowl, use an electric mixer to beat the softened butter and dark brown sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the egg and molasses until just combined.
3. With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
4. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. You will need a set of star-shaped cookie cutters in at least 5 graduating sizes.
5. On a lightly floured surface, roll one disk of dough to ¼-inch thickness. Cut out two stars of each size. Arrange the cookies on the prepared baking sheets, leaving about an inch between them.
6. Bake for 10-12 minutes, or until the edges are firm. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
7. To make the icing, whisk together the powdered sugar and 2 tablespoons of milk or lemon juice in a small bowl until a thick, smooth paste forms. Add more liquid, a few drops at a time, if it’s too thick.
8. To assemble, place the largest star on your serving plate. Add a small dot of icing to the center and top it with the second largest star, rotating it slightly. Continue stacking the stars from largest to smallest, using icing to secure each layer and offsetting them as you go. Dust the finished tree with extra powdered sugar for a snowy look.

Notes

• Chilling the dough is essential. It makes the dough easier to roll and prevents the cookies from spreading too much during baking.
• You will need a set of star-shaped cookie cutters in at least 5 different sizes to create the tree shape. You should cut at least two cookies of each size.
• The icing should be quite thick to act as a strong glue for the cookie layers. If it seems too thin, add more powdered sugar.
• Any leftover dough can be re-rolled to make more cookies. These are great for snacking on their own.

Keywords: gingerbread christmas tree, christmas, baking, cookies, dessert