Soft, thick gingerbread cookies shaped like a Christmas tree. Decorate with colorful m&m’s and frosting to hang your own ornaments. Such a fun and festive treat to make this time of year!
Welcome to day 7 of 12 DAYS OF CHRISTMAS COOKIES !!
I have never really loved gingerbread. The smell of gingerbread cooking is one of my favorites but the taste, not so much. Most recipes seem too “spicy”, bitter, thin & crispy cookie —> which if you have read this blog for any amount of time, you know I dislike (strongly) thin and crispy cookies 🙂
I have been trying lots of different gingerbread cookie recipes and I think I’ve nailed it. These cookies are so soft, thick, and they have that perfect mix of gingerbread spice/cinnamon flavor without being too much. My kids gobbled these cookies up!
Plus, they are so fun to decorate. I just bought some cheap frosting tubes and a bag of mini m&m’s. You can find the mini m&m’s either in the baking aisle or the candy aisle. The bags look different but they are the same.
Use the frosting as a “glue” for the ornaments and you can also use sprinkles.
Aren’t they so cute?! These were one of our favorites to make and I have a feeling that these will become a yearly tradition for us. My kids already told me that “We have to make these for Santa!! He will love them!!”
They were very proud of their Christmas tree decorating and told me they wanted a picture of it. I thought these cookies were too cute not to share 🙂 Normally, I am a perfectionist when it comes to baking and presentation, but it felt good to just let them do what they want and decorate how they wanted to.
They are not the most perfectly decorated cookie but I know these made my kids proud. Sometimes its hard to have little helpers in the kitchen, but I have always seen the sense of pride that kids get when they make something on their own and then they can eat it.
Put these gingerbread Christmas cookies on your list of activities his month. Or make them for a party, a cookie exchange, or just to snack on at the house! Your house will smell amazing and these cute little trees will make everyone happy 🙂
Yields 30-36 cookies
You can find molasses near the pancake syrup and corn syrup, usually in the breakfast aisle.
PLAN AHEAD: dough has to be refrigerated for 2 hours
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 3/4 cup molasses
- 4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- mini m&m's, frosting tubes
- In large bowl, cream together butter and brown sugar until light and fluffy. Add egg and molasses and blend together.
- In a separate bowl, combine flour, pumpkin pie spice, cinnamon, ground ginger, baking soda, and salt. Stir together with a wire whisk.
- Add half the flour mixture to the butter mixture and blend together. Add the other other half and blend together until it is all combined.
- Mixture will be crumbly, but form into a "ball" and put it in a bowl and cover with saran wrap. Refrigerate for 2 hours.
- On a surface that is lightly floured, dump your dough on it and let it rest and come to room temperature (10-15 minutes) so it's easier to work with.
- Preheat oven to 325 degrees.
- Roll dough out to 1/4" thickness and cut your Christmas tree shape. Place on cookie sheet lined with parchment paper or a silpat liner ( I fit 10 to a sheet).
- Bake for 10 minutes. Let cool on pan for 5-10 minutes and then remove to wire rack to cool completely.
- Decorate using the mini m&m's, frosting, and sprinkles.
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