Best 2 Gingerbread Tree Recipes

GINGERBREAD TREE RECIPE

Steps:

• In a large bowl, cream butter and sugar until fluffy. Add eggs, molasses and vinegar; mix well. Combine flour, ginger, baking soda, cinnamon and cloves; gradually add to creamed mixture. Cover and chill overnight., To prepare star pattern: Trace each star size onto waxed paper and cut out. If you would like to preserve the patterns, copy them, cover both sides with Contact paper and cut out. On a lightly floured surface, roll a portion of dough to 1/4-in. thickness; keep rest refrigerated., To cut out stars: Use a sharp knife or pizza cutter to cut around star patterns. You will need a total of 33 cookies--two treetop stars; three each of stars 1-4 and 9; and four each of stars 5-8. Place 12 in. apart on greased baking sheets. Press a red-hot candy into the center of each treetop star; press red hot candies into points of the rest of the stars. In one number 9 star, make two indentations as shown on the pattern (to hold the treetop stars in place)., To bake: Place all cookies in a 350° oven and bake until lightly browned on the edges; 5 minutes for treetop stars; 8-10 minutes for numbers 6-9; 11-12 minutes for numbers 1-5. Cool on baking sheets for 5 minutes; remove to wire racks and cool completely., To assemble: Starting with star number 1, stack stars on the serving plate, staggering star points. For a natural-looking tree as shown in the photo at left, the sizes are alternated in the following order: 1-1-2-1-2-3-2-3-4-5-4-5-5-6-5-6-6-7-6-7-7-8-7-8-8-9-8-9-9 ( with indentations). Place the two tree top stars in the indentations, leaning back to back. Dust tree with confectioners' sugar if desired. To serve, pass the entire tree.

SUPER SIMPLE GINGERBREAD TREE COOKIES

Steps:

• In a stand mixer or a large bowl (with a hand mixer), beat together the butter and sugar until pale and fluffy, about three minutes.
• Add the egg and molasses and beat until blended, scraping down sides as necessary.
• To a separate medium bowl, add the flour, baking soda, ginger, cinnamon, cloves, and salt. Mix together.
• Add the dry ingredients to the wet ingredients and beat just until combined.
• Press the dough together and form into a disc. Wrap in plastic wrap. Refrigerate for an hour, or up to three days.
• Preheat oven to 350 degrees Fahrenheit.
• Remove disc from fridge and cut into fourths.
• Roll each piece about 1/4 inch thick. You may need to let the dough warm up just a bit, and, depending on your surface, you may need some additional flour to prevent sticking.
• With a knife or cookie cutter, cut the dough into simple triangle tree shapes (see pic above for reference).
• Bake on an ungreased cookie sheet for 8-10 minutes, until they're firm and just starting to get golden at edges. Remove from oven and let cool for about 5 minutes. Transfer to a wire rack to cool completely.
• Make the glaze: mix together the powdered sugar and lemon juice. It will seem very thick at first but should thin out into a thick drizzle-able consistency. If it does not thin enough, add a bit more lemon juice until the right consistency.
• Drizzle the glaze over the cookies. I place the icing in a Ziploc bag, cut the corner off, and drizzle lines of icing over the cookies that way. Easy peasy.
• Immediately sprinkle on a little sugar before the icing hardens.
• Let sit until icing hardens before storing or assembling on cookie plates. Cookies keep up to one week in an airtight container.