CHRISTMAS TREE GINGERBREAD COOKIES
It doesn't get any cuter than these cookies. I've taken my classic gingerbread cookie recipe and turned it into these festive, colorful, and wonderfully delicious Christmas Tree Gingerbread Cookies.
Gingerbread Cookies: all-purpose flour ground ginger cinnamon baking soda ground cloves salt butter brown sugar egg molasses vanilla extract Royal Icing: confectioners' sugar meringue powder warm water corn syrup teal and green gel food coloring
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside.
In the large bowl of an electric mixer, cream together the butter and brown sugar for 3-4 minutes or until light and fluffy. Add the egg, molasses, and vanilla. Mix to combine.
Gradually add the dry ingredients to the wet ingredients. Mix to combine. Cover and refrigerate the dough overnight or for at least 4 hours.
Cut out desired shapes with cookie cutters. Place the shapes about 1-inch apart on a cookie sheet. Place the baking sheet of cookies into the freezer for about five minutes.
Remove the cookies from the freezer and bake 9-11 minutes or until the edges of the cookies barely start to brown. Cool for 30-60 seconds on the cookie sheet.
Add the confectioners’ sugar and meringue powder to the bowl of a stand mixer. (You can also use a hand mixer.) Whisk to combine.
With the mixer on low, add one tablespoon of warm water at a time. Once all six tablespoons have been added, add in the corn syrup.
Continue to mix on low-medium speed adding more warm water, one tablespoon at a time, to achieve the desired consistency. The ideal consistency is something that is a bit thicker than corn syrup.
Divide the icing into four separate bowls. Add food coloring to each of the bowls (except for one) to achieve the desired color. I used teal and green.
Want to try this delicious dessert? Click the link for the full recipe.