Gingerbread Christmas Tree Cookies
These Gingerbread cookies feature significantly less butter, but they still deliver that delightful taste and satisfying texture we all love. This holiday season, I decided to shape them like Christmas trees. No specialized cookie cutters were needed—just a simple knife to slice them into triangular shapes!
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Ingredients
- 3 tbsp unsalted butter
- 1/3 cup dark molasses
- 3 cups all-purpose flour plus more for dusting
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 1 1/2 tbsp egg whites
- 1/4 tsp fresh lemon juice
- 1 cup powdered sugar
- 5 to 6 drops green food coloring
- colored sprinkles
- 1/2 cup unsweetened applesauce
- 1 large egg
- 3/4 cup firmly packed brown sugar
Instructions
- 1
In a spacious mixing bowl, cream together the butter, sugar, and applesauce until the mixture is smooth. Incorporate the egg and molasses, mixing thoroughly to combine.
- 2
In a separate large bowl, whisk together the flour, baking soda, and spices. Gradually add this dry mixture to the butter and sugar blend, mixing well with the electric mixer. Once combined, use your hands to knead the dough into a large ball; expect it to be somewhat sticky.
- 3
Clean and dry your hands, then dust them with flour to prevent sticking. Transfer the dough to a floured work surface and divide it into two flattened discs, adding more flour if necessary. Wrap them in plastic wrap and refrigerate for a minimum of 2 hours.
- 4
Once the dough has chilled for 2 hours, set your oven to preheat at 350°F. Generously sprinkle flour over your work surface before rolling out the dough. Work with one disc at a time, keeping the other chilled until needed.
- 5
The yield will vary based on the thickness of your rolled dough and the size of your tree shapes, but you can expect to create at least 60 tree cookies.
- 6
Roll the dough out to a thickness of 1/8 inch, adding a bit of flour on top if it feels sticky. Trim the edges to create a square shape, then use a knife to slice the dough into 3 1/2-inch strips. Proceed to cut these strips into triangular shapes.
- 7
Arrange the cookies on a silpat-lined baking sheet, spacing them 1 to 2 inches apart. Bake in the preheated oven for 10-12 minutes.
- 8
To prepare the icing, whisk together the egg whites and lemon juice. Gradually mix in the powdered sugar until well combined, then add a few drops of green food coloring until you achieve your desired shade.
- 9
If the icing appears too runny, incorporate additional powdered sugar; if it’s too thick, mix in a drop of lemon juice or water. Once ready, transfer the icing to a piping bag for decorating the cooled cookies.
- 10
For decoration, pipe the icing onto each cookie individually, quickly adding sprinkles before the icing sets.