Gingerbread Christmas Tree Cookies used to intimidate me. Like, who has time for perfectly cut cookies and all that detailed decorating business when you’re wrestling glitter off the cat? Honestly, half the time mine look more like “whimsical evergreens” than neat, proud trees. But you know what—these are my favorite cookies. They’re simple, spicy, and yeah, they smell like Christmas. The best part? My niece eats them up before I can even get frosting on half of them. So, if you’re thinking about making your own tray of Gingerbread Christmas Tree Cookies and want the real scoop, pull up a chair. I’ll spill absolutely everything you need to know.
How to Make Christmas Tree Gingerbread Cookies
Okay, let’s break this down. Making Christmas tree gingerbread cookies isn’t rocket science, but there are a few tricks that’ll keep you from throwing dough against the wall. First off, chill your dough. For real. You want your little tree shapes to hold up, not become disaster blobs in the oven. I always wrap my dough tight in plastic and let it rest in the fridge for at least an hour. Longer is even better, especially if the kitchen is on the warm side (or, say, you live somewhere humid as heck).
Rolling dough can be annoying. Lightly flour both your surface and that rolling pin—use parchment if you have it. Then, use tree-shaped cutters. The sharper the better, trust me. Soft edges look sad, and they won’t stack up if you go for those fancy 3D trees. If you’re shaky like me, just press straight down and don’t twist. That helps a lot.
Once your cookies are shaped, toss them in the oven until the edges are firm and you get that toasty gingerbread smell wafting through the kitchen. Don’t overbake! Dry gingerbread is…not the goal. Let them cool completely before decorating, unless you like watching sprinkles slide off (not recommended).
“These cookies were a HUGE hit at our family party. Even my picky brother inhaled a whole batch. Will definitely be making again!” — Maria R.
Gingerbread Christmas Tree Cookie Recipe
Alright, here’s my tried-and-true recipe. Nothing crazy; you probably already have most of the stuff. If you need any substitutions, holler at me in the comments and I’ll help out.
You’ll need:
- 3 cups all-purpose flour (and a little extra for dusting)
- 3/4 cup brown sugar, packed
- 1 tablespoon ground ginger
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves (makes it smell like the holidays, promise)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temp (if you forget, zap for a few seconds)
- 1 large egg
- 1/2 cup molasses
To make:
- Mix flour, brown sugar, ginger, cinnamon, cloves, baking soda and salt in a big bowl.
- Chuck in your butter. I use my fingers (we’re not fancy here), but a mixer works fast. Get it crumbly.
- Toss in the egg and molasses. Mix until it becomes dough. Might look sticky—just trust the process.
- Scrape it out, make it into a disc, and wrap it up tight. Leave it in the fridge for at least an hour.
- Roll, cut, and bake at 350°F for 8-10 minutes.
Decorate when cooled. Or don’t. They’re wild and tasty even plain, honestly.
More Cookie Recipes You Will Love
Are you on board with these gingerbread Christmas tree cookies? Because if you’re looking for more bakes for your holiday table, boy, do I have a few go-tos. Chocolate crinkle cookies—those fudgy little snow-dusted goodies—are always a hit (especially dunked in coffee). My grandma used to whip up old-fashioned sugar cookies too, cut into all sorts of random shapes with icing you can scribble on yourself.
For nutty crunch, give almond biscotti a go. They dunk perfectly and stay crisp for ages. And if your crowd loves spice, try soft molasses cookies. They’re plump, chewy, and feel like a cozy sweater in cookie form.
A friend of mine once made lemon thumbprints with bright jam. I swiped half her batch before guests arrived. Moral? Cookie swaps are a blast, and you’ll want to save these recipes for your next one.
Recipe Key
Let me just save you some head-scratching—here are the quirks you might want to know about this recipe.
- This dough works for cut-outs, not drop cookies (trust me, you want to roll it).
- Best flavor comes from chilling the dough. No shortcuts.
- Spice amounts can be tweaked. Feeling bold? Add orange zest or extra ginger.
- Works for any holiday shapes, not just trees. I’m a sucker for star-shaped cookies alongside my gingerbread Christmas tree cookies.
Tips for Decorating Gingerbread Cookies
Decorating time! Listen, you don’t need to be a pro. My “tree” cookies usually rock a squiggle of icing and a few festive sprinkles. Sometimes I go all-out and make faces… no apologies. Here’s what helps: Royal icing sets firm and lets you stack or gift. You can cheat and use a zipper bag with the corner snipped if you don’t own piping bags (I rarely do).
Let your cookies cool first, or the icing will run and you’ll think you ruined everything—not that I’d know, ahem. Work faster if your kitchen is warm. Use mini candies or nonpareils for “ornaments.” Best of all, get kids involved. They have wild ideas for cookie art and don’t judge crooked lines.
Don’t overthink it. Your gingerbread Christmas tree cookies should look fun—not like they belong in a five-star restaurant. Break out the sprinkles and let loose.
Common Questions
How do you keep gingerbread cookies soft?
I stash mine in an airtight tin, usually with a slice of bread. The cookies stay chewy for days!
Can I freeze the dough?
Yes! Wrap it extra tight, and it’ll last for a month easy. Thaw in the fridge before rolling.
Can you double the recipe?
Totally. I actually recommend it. You’ll eat more than you think.
Do the cookies need to be decorated?
Not really! Gingerbread Christmas tree cookies taste awesome plain. But icing is half the fun if you ask me.
What if I don’t have tree-shaped cutters?
Any shape works. Stars, hearts, heck—use a glass for rounds if you have nothing else.
Give It a Try: These Cookies Really Are That Good
If you’ve made it this far, you’re probably serious about gingerbread Christmas tree cookies! Let me tell you—this recipe works even for us “regular” bakers who don’t have a piping bag collection or perfect hand skills. For even more ideas and cool variations, check the Gingerbread Tree Cookies | Gingerbread Cookie Recipe | Eat the …, or the Gingerbread Christmas Tree Cookies – Skinnytaste blog. Hope you’ll give these cookies a shot. They really bring a little joy (and just the right amount of mess) to Christmas.
Gingerbread Christmas Tree Cookies
Ingredients
Method
- In a large bowl, mix the flour, brown sugar, ginger, cinnamon, cloves, baking soda, and salt.
- Add the butter and mix using your fingers or a mixer until crumbly.
- Add the egg and molasses, mixing until it forms a dough. It may be sticky.
- Scrape the dough out, form it into a disc, and wrap it tightly. Refrigerate for at least an hour.
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface and cut into tree shapes using cookie cutters.
- Place cookies on a baking sheet and bake for 8-10 minutes until the edges are firm.
- Let them cool completely before decorating.
- Decorate the cookies with icing and sprinkles as desired once they are cool.
