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Gingerbread Christmas Tree

A finished, edible Christmas tree made of stacked gingerbread stars on a white plate.
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Build a festive centerpiece with spiced gingerbread cookies stacked and decorated to look like a Christmas tree.

Ingredients

Scale
  • 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

Find it online: https://recipesbysofia.com/gingerbread-christmas-tree/