Christmas Tree Cookies Recipes
These easy Gingerbread Christmas Tree Cookies are made with apple sauce to use a fraction of the butter – yet they still have the same great flavor and texture. Perfect for your Holiday baking!
FAQ for Gingerbread Christmas Tree Cookies
What are Gingerbread Christmas Tree Cookies?
Gingerbread Christmas Tree Cookies are festive cookies shaped like Christmas trees and flavored with ginger, cinnamon, and other spices. They are often decorated with icing and edible decorations, making them a popular holiday treat.
How do I store Gingerbread Christmas Tree Cookies?
To preserve their freshness, store Gingerbread Christmas Tree Cookies in an airtight container at room temperature. They can also be frozen for up to three months; just ensure they are well-wrapped to prevent freezer burn.
Can I use a substitute for molasses in the recipe?
Yes, you can substitute molasses with honey or maple syrup. However, this may alter the flavor slightly. Using light brown sugar instead of molasses will maintain sweetness but will not provide the distinct taste and color that molasses offers.
What decorations can I use on Gingerbread Christmas Tree Cookies?
You can use royal icing, colored sugar, sprinkles, or candy to decorate your cookies. Edible glitter and silver or gold leaf can also add a festive touch. Ensure that all decorations are safe for consumption.
Are Gingerbread Christmas Tree Cookies suitable for people with dietary restrictions?
Traditional recipes contain gluten and dairy, making them unsuitable for those with allergies. However, you can create gluten-free and dairy-free versions using alternative flours and plant-based milk. Always check ingredient labels for potential allergens.
- Butter 3 tbsp
- Brown Sugar ¾ cup
- Applesauce ½ cup
- Eggs 1 Extra Large
- Molasses ⅓ cup
- Wheat Flour 3 cup
- Baking Soda 1 tsp
- Ginger 2 tsp
- Cinnamon 1 tbs
- Allspice ½ tsp
- Cloves ¼ tsp
- Egg White 1 1/2 tbsp
- Lemon Juice ¼ tsp
- Powdered Sugar 1 cup
- In a large mixing bowl, beat the butter, brown sugar, and applesauce until smooth.
- Add the egg and molasses and mix well.
- In another large bowl, combine the flour, baking soda, ginger, cinnamon, allspice, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing well with the mixer.
- Use your hands to form a large ball of dough; the dough will be a little sticky.
- Wash and dry your hands. Place flour on your hands so the dough doesn’t stick, then divide the dough into two flat balls. Cover with plastic wrap and chill in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F. Generously dust your work surface with flour.
- Work with one ball of dough at a time, keeping the other refrigerated.
- Roll the dough out to 1/8-inch thickness. Sprinkle a little flour on top if it’s sticky.
- Trim the uneven edges to square the dough, then use a knife to cut the dough into 3 1/2 inch strips.
- Cut the strips into triangles.
- Place the cookies 1-2 inches apart on a silpat-lined or parchment-lined baking sheet. Bake for 10-12 minutes.
- To make the icing: In a bowl, mix the egg whites with lemon juice.
- Combine the egg white mixture with powdered sugar, mixing well. Add a few drops of green food coloring until you get the desired color.
- If the icing is too thin, add a little more powdered sugar; if it’s too thick, add a drop of lemon juice or water.
- Transfer the icing to a piping bag.
- Once the cookies are completely cool, decorate by piping the icing onto each cookie and adding sprinkles before the icing hardens.
Nutrition Serving:
30 cookies, Calories: 3178 kcal, Carbohydrates: 652 g, Protein: 50 g, Fat: 44 g, Saturated Fat: 24.3 g, Cholesterol: 300 mg, Sodium: 1484 mg, Sugar: 355 g.
