summary

If you are looking for a super fun and festive holiday project, we’ve got you covered! This gorgeous gingerbread cookie tree recipe is actually very simple to make, but it does require a bit of time and patience. The tree comes together by stacking two star-shaped cookies of each size, with an additional small star as a charming tree topper. You will have plenty of extra dough to make more cookies than needed.

ingredients

COOKIE INGREDIENTS:
5½ cups all-purpose flour
1½ teaspoons baking soda
1 tablespoon plus 1 teaspoon ground ginger
1 tablespoon plus 1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar
2 large eggs
1½ cups unsulfured dark molasses
1–2 tablespoons powdered sugar, for decorating
ICING INGREDIENTS:
1 cup powdered sugar, sifted
2 tablespoons fresh lemon juice

directions

COOKIE DIRECTIONS:

In a medium bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt. Set aside.
In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until creamy, about 2 minutes. Add the eggs, one at a time until completely incorporated, and then add the molasses. Reduce the speed to low, slowly add the flour mixture and beat until fully incorporated.
Divide the dough into 4 equal parts and form each part into a flat disc. Wrap each section in plastic wrap and transfer to the refrigerator. Chill for at least 4 hours or up to 24 hours.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Working with one section of dough at a time (keeping the others in the refrigerator until you need them), place on a lightly floured work surface. Flour a rolling pin as well and roll out the dough to ¼-inch thickness.You will need to cut 2 of each size of the Star Cookie Cutters and 3 of the smallest star shape. You will have more dough than you need and can cut out more stars to have extras.
Using a metal spatula, transfer the dough stars to the prepared baking sheets. Do not crowd the pans and bake similar-sized cookies on each baking sheet as they will have similar baking times. Bake cookies until edges begin to darken: 5–7 minutes for smaller stars, 6–8 minutes for medium stars and 10–12 minutes for the largest stars.
Cool cookies on the pan for 5 minutes and then transfer to a wire cooling rack to cool completely. It is very important that you allow time for the cookies to fully cool and to harden a bit.

ICING DIRECTIONS:

Whisk together the powdered sugar and lemon juice until completely smooth. Chill the icing for about 15 minutes and then whisk again.

ASSEMBLY DIRECTIONS:

Start with the largest star and place it on the platter or surface you will display your tree on (you do not want to move the tree after it is assembled). Place a scant teaspoon of the chilled icing on the bottom of the second of the largest stars and place, so the pointed edges are offset from the first cookie, on top. Allow the icing to harden for a few minutes before proceeding to the next cookie. Work your way down with each set of 2 cookies from the largest to the smallest in size. To top the tree with one of the smallest stars standing on top, place icing underneath two of the points and hold the star in place until it adheres and the icing dries.
Carefully use the back of a small spoon to “paint” the edges of the stars with the icing. Take care to not over frost as this will soften the cookies. Finish with a dusting of powdered sugar.

notes

This gingerbread cookie tree recipe uses a soft dough, so it is imperative that you allow time for the dough to chill. Overnight is best, but a minimum of 4 hours is necessary.

Make sure you are working with very cold dough and that you generously flour both the board and the rolling pin. Use a large spatula to transfer dough cookies to the baking sheet.

If you have the time and are going for absolute perfection, chill each batch of cookies (after you cut shapes) in the freezer for 10 minutes prior to baking. This will ensure that the cookies hold their shape.

You will have extra dough to cut additional cookies or to make a couple of smaller Christmas trees. You can also freeze extra dough for later use.

It is imperative that you allow time for each icing to harden for 1 or 2 minutes or your cookie tower will slide out of place. If your cookies are soft enough, once you reach 6 inches in height, you can gently slide a thin 6-inch wooden skewer down the middle for added support.

This is a longer project, so if you like you can make the dough one day, bake the cookies the second and assemble the tree the following day.

This is a great project to make with kids. Allow them to help or bake extra cookies for them to make a mini tree at the same time.

Don’t make this too far in advance—ideally within 24 hours of showcasing.