Super Simple Gingerbread Tree Cookies Recipes
SUPER SIMPLE GINGERBREAD TREE COOKIES
Perfectly spiced and utterly buttery gingerbread cookies cut into super-simple tree shapes, then dressed up with a zingy lemon icing + sparkly sugar.
Provided by Kare for Kitchen Treaty
Time 1h35m
Number Of Ingredients 13
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.
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- Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream together until the sugar clings to the side of the bowl about 2 minutes.
- Add the egg and molasses and mix until incorporated. Scrape down the sides of the bowl. Add the spices, salt and baking soda. Mix to incorporate and scraped down the side of the bowl again.
- Add the flour and slowly mix until the dry ingredients are absorbed, then increase the speed until the dough forms and pulls away from the side of the bowl, about 2 minutes. Lay out a piece of plastic wrap and dump the dough onto the middle of the plastic wrap. Flatten the dough until it is 1-inch thick and then tightly wrap and refrigerate for 2 hours or overnight.
- Once the dough has chilled, preheat the oven to 325°F. Line a baking sheet with a silicon baking sheet or parchment paper. Dust a clean surface with flour then roll out about half the dough until it is about 1/4-inch thick. Dip a cookie cutter in flour, then cut out cookie from the dough. Move cookie to the prepared baking sheet then repeat until the baking sheet is full of cookies, making sure the cookies are 1 inch apart.
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