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christmas tree gingerbread cookies on a white plate

Christmas Gingerbread Tree Cookies

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Created by Mariam Ezzeddine
These gorgeous Gingerbread Christmas Tree cookies are so easy to make, kid friendly and delicious!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 24 cookies
cookies

Ingredients

  • ½ cup butter room temperature
  • ¼ cup confectioners’ sugar sifted
  • ½ cup pure honey
  • 1 whole egg
  • 2 ½ cups all-purpose flour sifted, plus more if needed
  • ¼ cup cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2-3 tsps. spices, use any to your liking Ground cinnamon, ginger, all spice and cloves
  • 1 cup colored mini M&M candies

Instructions

  • Preheat oven to 325 F.
  • In a large mixing bowl whisk together all-purpose flour, cocoa powder, baking soda, salt and spices. Set aside.
  • With a help of a stand mixer and whisk attachment on whip butter and powdered sugar for about 1-2 minutes.
  • Add 1 egg and give a whisk to incorporate lightly. It will start to separate but don’t stress about it. It will all come together once we start adding dry ingredients.
  • Pour honey and mix again.
  • Add half of your dry ingredients and mix to incorporate. Stop the mixer and change the whisk attachment to paddle attachment. Add rest of dry ingredients and mix just until incorporates.
  • The dough will start to form into one giant ball and will not be sticking to the sides of the bowl. If you see the dough is still sticking too much to the sides of your mixer bowl add more all-purpose flour. Do it so 1 tablespoon at a time until the dough is not sticking to the bowl anymore.
  • The dough should be tough but pliable. Divide in two equal pieces.
  • Wrap it into a food plastic wrap and chill for about 30 min -1hr.
  • Preheat oven to 325 F. Prepare baking sheet by lining it with parchment paper.
  • Once the dough has chilled roll it out in between the two pieces of parchment paper to about 1/8” thick. Thicker if desired. Use dough measuring strips for even thickness.
  • Dip your cookie cutter lightly into some flour and start cutting out shapes using Christmas tree cutter.
  • By lightly pressing, place green and red m&m candies onto the cookies.
  • Transfer the cutouts onto prepared baking sheet lined with parchment paper. Space them 1” apart.
  • Bake at 325 F 8-10 minutes. Or until the edges start to get a little more browned.
  • Store cookies in an airtight container for up to 1 week.

Notes

  • Use a preheated oven.
  • Do not overbake. Once the cookies' edge are slightly crisp, they are done. Over baking the cookies will result in hard, crunchy cookies.
  • Measure accurately. Too much flour in these cookies will make them dry.
  • Be sure all your ingredients are up to room temp, for a smooth dough that's easy to mix.
  • If you see the dough is sticking too much to the sides of your mixer bowl add a little more all-purpose flour, but don't over do it.
  • Be sure to wrap the dough in plastic wraps and allow to chill in the fridge for at least 30 mins.
  • For cleanly cut cookies, dip your cookie cutter in some flour.
  • Use parchment on your baking sheet, for easy removal and clean up.

Nutrition

Serving: 24g | Calories: 153kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 91mg | Potassium: 31mg | Fiber: 1g | Sugar: 12g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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