Soft Snowy Gingerbread Christmas Trees make a wonderful holiday gift. Here we take a traditional Christmas cookie and turn it into a fun and magical gift. Not only are the cookies fun to make, they are even more fun to eat. Pop off each section and enjoy the tender cookie without having to soak it in milk. The recipients of this gift will surely be impressed when they take one look at these gorgeous cookies.
This post has been sponsored by Bob’s Red Mill. All thoughts and opinions are my own.
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I mentioned earlier this week how crazy it is that Christmas is almost here. Are you getting ready? Remember several months ago when I mentioned that we began a Christmas tradition of going on a cruise every year? Well, my inlaws sort of invited themselves along this time. At first, I was a little upset because I was looking forward to time alone with my main squeeze. But I’ve come around, and I think it will be fun to have someone to share our adventure with.
Each year I make gift bags full of goodies to send to family. This makes up for our absence during the holidays and everyone has come to expect delicious baked goods arriving in the mail. My chewy ginger snap cookies are usually included, but this year I’m switching it up. I’m making Snowy Gingerbread Christmas Trees instead.
The recipe is quite different since these are cut-out cookies. The dough needs to be sturdy yet soft and pliable. That’s where Bob’s Red Mill comes into play.
Bob’s Red Mill Organic Unbleached All Purpose White Flour is freshly milled from organic hard red wheat with no additives, making it a great choice for baked goods. White flour doesn’t contain the bran and germ, instead, it is made from the endosperm. It has the same high protein as flour used by professional bakers and produces well-textured loaves as well as light and airy baked goods. The texture of the cookies turned out phenomenal.
The cookies take a while to prepare and the recipe makes a lot of cookies. You’ll need a set of 6-star shape cookie cutters that range in size from 1-3/4 to 3-1/2-inches. Roll the dough out into a thin layer in between two sheets of parchment paper and freeze it for 20 minutes. This makes the dough firmer and easier to handle while cutting out the stars.
You will need meringue powder for the icing. You should be able to find this in the cake decorating isle of your local supermarket or at a craft store.
Have fun and enjoy the process of making these snowy gingerbread Christmas trees. It just may become your new holiday tradition.
Please enjoy this coupon for Bob’s Red Mill.
Snowy Gingerbread Christmas Trees
For the cookies
- 3 and 1/4 cups Bob's Red Mill Organic Unbleached All Purpose Flour
- 2/3 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup unsalted cold butter, cut into small pieces
- 2/3 cup unsulphured molasses
- 2 tablespoons milk
For the icing
- 1/2 to 3/4 cup water
- 2 teaspoons lemon juice
- 3 tablespoons meringue powder
- 4 cups confectioners' sugar
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, cinnamon, ginger, cloves, and salt. Stir to combine. Add the butter and mix on medium-low speed until the mixture resembles wet sand. Reduce the speed to low and with the mixer running, slowly pour in the molasses and milk. Mix until the dough is thoroughly combined. It should be the consistency of play-doh.
- Scrape the dough out onto a clean work surface and shape it into a disk. Divide the disk into 4 equal portions. Roll one portion at a time in between 2 sheets of parchment paper to 1/8-inch thickness. Leave the dough in the parchment paper and stack it on a cookie sheet. Freeze the dough for at least 20 minutes to make it easier to handle while cutting.
- Adjust the oven racks to the upper and lower middle positions. Preheat the oven to 325ºF. Line two baking sheets with parchment paper or a silicone mat.
- Take one sheet of dough out of the freezer and gently peel off one side of the parchment paper. Place the parchment paper back into place and flip the dough over. Peel off the second sheet of parchment paper. Using multi-size star shape cookie cutters, cut equal amounts of each size. Transfer the cookies to the prepared baking sheets, placing them 1/2-inch apart. Set aside the scraps. Repeat with the remaining sheets of dough until the cookie sheets are full.
- Bake for 15 minutes, rotating rack positions halfway through. Don't over-bake the cookies, they will be done with the have darkened slightly. Let cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
- Combine the remaining scraps and repeat rolling, freezing, cutting, and baking until all the dough is used.
Make the icing:
- In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup of the water, lemon juice, and meringue powder. Stir to dissolve the powder. With the mixer on low, gradually add the powdered sugar. Turn the mixer up to medium-high speed and beat for 5 to 7 minutes, until glossy and stiff peaks form. Set a small ziptop sandwich bag inside of a coffee cup or small glass with the opening folded out over the rim of the cup. Fill it with about 1 cup of the meringue mixture. Seal the bag and set aside. Add 1 teaspoon at a time of the remaining water to the meringue in the bowl, stirring with a rubber spatula after each addition until the mixture resembles glue. It should fall in a ribbon from a spatula. Add liquid or gel food coloring if desired. Pour some icing into different bowls if using multiple colors. The icing needs to be used right away or transferred to an airtight container. It will harden as it is exposed to air.
- Decorate the tops of the cooled cookies. Squeeze bottles work great for this. Allow the icing to harden before assembling the trees.
Assemble the trees:
- Cut a small amount off the bottom corner of the sandwich bag containing the icing. Starting with the largest size star, squeeze a small amount of icing on the center. Top it with a second star of the same size, offsetting the corners so they are not lined up evenly. Repeat the process with the next smallest size star. Use 2 of each size star and work your way up to the smallest star until the tree is assembled. Let the trees dry for 24 hours.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.