How to Make a Gingerbread Christmas Tree Erin Mackey, Author
In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, ground cloves, and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill 20 minutes or until semi firm. Preheat oven to 375 degrees. Roll out the dough and use cutters to create the different star shapes.
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Make icing: In a small bowl, combine lemon juice and confectioners' sugar and whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar, if desired. Drizzles of lemony icing and sprinklings of sanding sugar give these simple gingerbread triangles their Christmas tree appearance and holiday flair.
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Beat the butter, brown sugar and molasses in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium low and add the flour mixture.
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How to cut and assemble 3D trees: Step 1: Create paper or cardboard templates by cutting tall triangles that are your desired width and height. I created two sizes - a 3 1/2 inch base, 5 inch tall and a 4 inch base, 6 inch tall. Step 2: Roll the dough about 1/4 inch thick and use a pizza cutter or sharp knife to cut the triangles out of the.
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Set aside. In the bowl of a large stand mixer, cream together the butter, brown sugar, and orange zest for 2-3 minutes until fluffy and well-mixed. Add the eggs one at a time, beating well after each addition, then add the molasses and vanilla. Mix on low speed until the molasses is incorporated.
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Stir 2 cups flour with ginger, cinnamon, allspice, salt and baking soda in a large bowl. Make a well in centre. Beat butter with brown sugar in a bowl, using an electric mixer on medium, for 2 min.
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Preheat oven to 350. Cut out some tree shapes from your paper. Thoroughly mix flour, salt, ginger, cinnamon, and cloves in a bowl and set aside. Cream butter and brown sugar just until combined. Add in egg, molasses, and vanilla until thoroughly incorporated. Add dry mixture little by little until dry and wet mixture is combined.
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Instructions. Preheat the oven to 375F. Line a large baking sheet with parchment paper; set aside. In a large mixing bowl, mix the butter, brown sugar, and granulated sugar together with an electric mixer, just until blended (do not over-mix). Add the molasses, egg, and vanilla and mix until incorporated.
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Add flour, ginger, baking soda, salt, and baking powder. Stir until fully combined. 6 cups flour, 1 tbs ginger powder, 1 ½ teaspoon baking soda, 1 teaspoon salt, ¾ teaspoon baking powder. Divide the dough into three and wrap each portion with plastic wrap, forming a disc. Refrigerate for 3 hours or overnight.
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In a measuring cup, stir together the water, lemon juice, and vanilla. (If you want to color the icing, add some liquid coloring at this point. Reduce the amount of water slightly to compensate for the extra liquid.) Pour the mixture into the sugar and mix on low until all of the dry ingredients are incorporated, about 1 minute.
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For the cookies: In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well. In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well with the mixer. Use your hands to form a large ball, the dough will be a little sticky.
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In a 10-inch skillet heat butter over medium-low 10 to 15 minutes or until butter turns golden brown. Remove from heat. Pour into a large bowl. Chill until butter is the texture of softened butter. In a medium bowl stir together flour, cinnamon, baking soda, ginger, cardamom, and salt. Beat browned butter with a mixer on medium 30 seconds.
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Thank you for watching our Gingerbread Christmas Tree Decorating Tutorial! In this video we break down the design using our 4 Step Process to Christmas Tree.
