Gingerbread Trees With Lemon Icing Recipe

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Gingerbread Trees with Lemon Icing

Recipe Summary

Yield: Makes 60

Ingredients

For the cookies:

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon cinnamon

1 teaspoon coarse salt

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

1 large egg

1/4 cup unsulfured molasses

For the icing:

2 tablespoons fresh lemon juice

1 1/3 cups confectioners’ sugar

Sanding or coarse sugar (optional)

Gallery

Gingerbread Trees with Lemon Icing

Recipe Summary

Yield: Makes 60

Gallery

Gingerbread Trees with Lemon Icing

Gingerbread Trees with Lemon Icing

Gingerbread Trees with Lemon Icing

Recipe Summary

Yield: Makes 60

Recipe Summary

Yield: Makes 60

Yield: Makes 60

Makes 60

Ingredients

Ingredients

• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling

• 1 teaspoon baking soda

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cloves

• 1/2 teaspoon cinnamon

• 1 teaspoon coarse salt

• 1 cup (2 sticks) unsalted butter, room temperature

• 3/4 cup granulated sugar

• 1 large egg

• 1/4 cup unsulfured molasses

• 2 tablespoons fresh lemon juice

• 1 1/3 cups confectioners’ sugar

• Sanding or coarse sugar (optional)

Directions

Make cookies: In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).

Preheat oven to 350 degrees, with racks in upper and lower thirds. On a lightly floured work surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cookie cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.

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.

Reviews (4)

Add Rating & Review

494 Ratings

5 star values:

                                  195

4 star values:

                                  162

3 star values:

                                  86

2 star values:

                                  41

1 star values:

                                  10

Reviews (4)

Add Rating & Review

494 Ratings

5 star values:

                                  195

4 star values:

                                  162

3 star values:

                                  86

2 star values:

                                  41

1 star values:

                                  10

Add Rating & Review

494 Ratings

5 star values:

                                  195

4 star values:

                                  162

3 star values:

                                  86

2 star values:

                                  41

1 star values:

                                  10

494 Ratings

5 star values:

                                  195

4 star values:

                                  162

3 star values:

                                  86

2 star values:

                                  41

1 star values:

                                  10

494 Ratings

5 star values:

                                  195

4 star values:

                                  162

3 star values:

                                  86

2 star values:

                                  41

1 star values:

                                  10

• 5 star values:
• 195
• 4 star values:
• 162
• 3 star values:
• 86
• 2 star values:
• 41
• 1 star values:
• 10

Martha Stewart Member

Rating: 3 stars

12/25/2017

                So.. you just sprinkle sugar on a cold cookie and it sticks? Should I use lemon juice, should i sprinkle the sugar before baking?  

Martha Stewart Member

Rating: Unrated

02/21/2017

                Can you freeze the cookies once baked?  

Martha Stewart Member

Rating: Unrated

12/21/2012

                I don't bother to review recipes unless they're truly fantastic. The spices in this cookie are dead-on. The lemon icing makes it even better.  I made these for a cookie swap and a gingerbread fanatic said that these were her favorite. Hubs also loved them saying the lemon icing was a refreshing change. I will definitely be making these again thank you.  

Martha Stewart Member

Rating: 3 stars

12/25/2017

                So.. you just sprinkle sugar on a cold cookie and it sticks? Should I use lemon juice, should i sprinkle the sugar before baking?  

Rating: 3 stars

Rating: Unrated

02/21/2017

                Can you freeze the cookies once baked?  

Rating: Unrated

Rating: Unrated

12/21/2012

                I don't bother to review recipes unless they're truly fantastic. The spices in this cookie are dead-on. The lemon icing makes it even better.  I made these for a cookie swap and a gingerbread fanatic said that these were her favorite. Hubs also loved them saying the lemon icing was a refreshing change. I will definitely be making these again thank you.  

All Reviews for Gingerbread Trees with Lemon Icing

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Gingerbread Trees with Lemon Icing

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest