Gingerbread Christmas Tree
Transform your holiday table into a festive showstopper with this stunning Gingerbread Christmas Tree recipe! Crafted from warmly spiced gingerbread cookies and stacked to resemble a dazzling tree, this edible centerpiece is as delicious as it is beautiful. The dough, infused with molasses, cinnamon, ginger, cloves, and nutmeg, bakes into perfectly crisp cookies that form the tree’s layers. A decorative touch of royal icing and sprinkles makes this holiday treat a delightful blend of flavor and holiday charm. Whether you're looking to impress your guests or spend cozy time crafting edible art with loved ones, this Gingerbread Christmas Tree is the perfect addition to your Christmas celebrations.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams brown sugar
- 120 ml molasses
- 1 large egg
- 400 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground cloves
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 200 grams powdered sugar
- 1 large egg white
- 1 teaspoon lemon juice
- 50 grams decorative sprinkles
- 1 set star-shaped cookie cutter set (various sizes)
Instructions
In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
Add the molasses and egg to the butter mixture and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Divide the dough into two portions, wrap them in plastic wrap, and refrigerate for at least 2 hours (or overnight).
Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
Roll out one portion of the dough onto a floured surface to about 5mm (1/4 inch) thickness.
Using star-shaped cookie cutters of different sizes, cut out cookies and place them on the prepared baking sheets.
Bake the cookies for 10–12 minutes, or until the edges are firm. Allow the cookies to cool completely on a wire rack.
To make the royal icing, whisk egg white, lemon juice, and powdered sugar together until smooth and thick. Transfer the icing to a piping bag or Ziploc bag with a small cut at the tip.
Starting with the largest cookie, pipe a small circle of icing in the center and stack the next largest cookie on top, rotating slightly to create a tree-like effect.
Repeat with all the cookies, stacking from largest to smallest, and finish by decorating the tree with icing and sprinkles.
Allow the icing to set for at least 1 hour before displaying or serving your Gingerbread Christmas Tree.
Nutrition Facts
Calories |
4895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 2529 mg | 110% | |
| Total Carbohydrate | 847.5 g | 308% | |
| Dietary Fiber | 14.7 g | 53% | |
| Total Sugars | 512.8 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 684 mg | 53% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 3403 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
