Gingerbread Cookie Trees
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Gingerbread Cookie Trees
Gingerbread Cookie Trees
Ingredients
1/2 cup sugar
1/3 cup shortening
1/4 cup molasses
2-1/2 tbsp. sour cream
1/2 of a beaten egg
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/8 tsp. salt
Wilton 6-Piece Double Cut-Outs Cookie Cutter Set
1 (16- oz.) can white frosting
Wilton Disposable Decorator Bags
Wilton Holiday Sprinkles (Nonpareils)
Directions

We made our trees just a bit more special by finishing with a tiny snowflake! You'll find these snowflakes in a jar with Wilton red and green candy sprinkles.

Prep: 30 minutes, Chill: several hours or overnight
Cook: 8 to 10 minutes, Makes: about 50 tiny trees

1. Beat sugar and shortening in the large bowl of an electric mixer until light and fluffy; beat in molasses, sour cream and egg. Stir together flour, baking soda, spices and salt in a medium bowl. Slowly add to mixer bowl, mixing just until incorporated. Cover dough with plastic wrap and refrigerate for several hours or overnight.

2. Preheat oven to 350°F and line 2 baking sheets with parchment paper. Roll dough 1/4-inch thick on a lightly floured board, rerolling scraps as necessary. Cut out dough using the 3 smallest cutters and place on baking sheets. Bake for 8 to 10 minutes. Let cool completely.

3. Place frosting in bag and snip 1/2-inch off the end. Squeeze gently onto the 2 largest sizes of cookies and sprinkle with round holiday sprinkles. Stack to form tree shapes, largest to smallest. Add a tiny dab of frosting to the top of each and finish with a tiny snowflake.

Nutritional Information:
90 calories, 1 g protein, 3 g total fat (1 g sat.), 14 g carbohydrate, 0 g fiber, 7 g sugar, 5 mg cholesterol, 65 mg sodium, 2 points