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A vertical closeup image of Gingerbread Trees and Snowflake Cookies along with Royal Icing Decorations
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5 from 2 votes

Gingerbread Trees and Snowflake Cookies

These Gingerbread Trees and Snowflake Cookies are simple and stunning in their design, not to mention totally delicious and easy to make!
Prep Time10 mins
Cook Time30 mins
Additional Time1 hr
Total Time1 hr 40 mins
Course: Dessert - Cookies
Cuisine: Christmas
Servings: 30 cookies
Calories: 154kcal

Ingredients

  • FOR THE GINGERBREAD DOUGH:
  • ½ cup granulated sugar
  • ½ cup dark molasses
  • ½ cup butter softened
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • cups all-purpose flour
  • teaspoons ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • teaspoons baking soda
  • teaspoon kosher salt
  • FOR THE ROYAL ICING:
  • 3 cups confectioners sugar
  • ½ teaspoon almond extract
  • tablespoons meringue powder
  • 2 tablespoons light corn syrup
  • ¼ - ½ cup warm water depending on consistency needed
  • White Nonpareils approximately ½ cup
  • White Sanding Sugar approximately ¼ cup

Instructions

TO MAKE THE GINGERBREAD DOUGH:

  • Cream the butter, sugar together until light and fluffy (approximately 3-4 minutes)
  • Add the molasses, egg, and vanilla and blend until combined.
  • In a large bowl, whisk together the flour, ginger, allspice, ground cloves, ground cinnamon, baking soda, and salt.
  • Add half of the flour mixture to the butter and sugar mixture and blend, scraping down the sides of the bowl, as needed.
  • Add the remaining flour mixture and blend until a soft dough forms.
  • Divide the dough in half and wrap each half with plastic wrap.
  • Chill for at least 1 hour in the refrigerator.
  • Preheat oven to 350-degrees.
  • When ready to bake, unwrap the chilled dough and divide each in half.
  • Lightly flour a work surface and roll the gingerbread dough to an even ¼" thickness.
  • Use cookie cutters to cut out shapes, rerolling the remaining dough to make additional cookies.
  • Place the cut cookies on to parchment-lined baking sheets.
  • Bake in preheated oven for 20-25 minutes (conventional oven), rotating the baking sheets halfway through the baking process.
  • Cool the cookies completely on wire racks.

TO MAKE THE ROYAL ICING:

  • Blend all the ingredients (starting with ¼ cup warm water) on low speed.
  • If needing a thinner consistency, add a touch more warm water at a time until desired consistency.
  • Store the royal icing in air-tight containers at room temperature.
  • Once the cookies are completely cooled, add the royal icing to a piping bag (or zip-top bag with a small snip in the corner), and pipe the icing onto the cookies (see video).
  • While the icing is wet, sprinkle the nonpareils and sanding sugar liberally onto the wet icing.
  • Allow the cookies to sit and dry for at least one hour before turning the cookies over and allowing the excess decorations to fall away.
  • Allow the cookies to dry an additional 4 hours before stacking for gifting.

Video

Nutrition

Serving: 1 | Calories: 154kcal | Carbohydrates: 30g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 109mg | Sugar: 21g