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Thursday, December 1, 2016

Gingerbread Tree Cookies

I've found an easy way to make decorating gingerbread cookies a breeze!
These cookies are fun and kids love them.

Gingerbread Tree Cookies on a baking sheet

This post contains affiliate links for your convenience and is in partnership with Doughmakers.

I've been baking and cooking behind the scenes as the holidays are nearing!

Today we have these super cool and fun Gingerbread Trees.  They are easy, much easier in my opinion than making a traditional gingerbread man or woman.  The icing is simple, yet elegant and not to mention they look pretty!

No trying to ice on faces or clothes on these cookies - but yet a simple drizzle turns them into a Christmas tree.

I baked these Gingerbread Trees on my favorite, seriously all-time favorite, bake ware. Many, many moons ago I received a set of Doughmakers baking sheets and dishes from my mother-in-law.  I have no idea where she heard of them {she isn't a baker}, but after the first time I used them I didn't care as I loved them!

Each piece of Doughmakers bake ware has a unique textured surface {it looks a bit crackled}. This surface isn't a coating, it is embossed right in it, therefore allowing air flow under baked goods for more even browning.  It helps give the pan non-stick characteristics without the problem coating.

Their Grand Cookie Sheet is the one I always reach for when I bake.  Always.  Heck, I use it so much that when I ask my 5 year old daughter to grab a pan and help me out, she grabs it too.

Close up view of Gingerbread Tree Cookies on a cookie sheet

So, let's chat about holiday baking.  Do you love it?  Do it because you have to?  I'm a fan {shocker, I know}.  This Saturday kicks off the season for me as my high school girlfriends and I are getting together for our annual baking day.

It often involves a LOT of laughter, swearing, drinking and eating.  Hey, that kitchen gets crowded! But we have fun and continue to plan it each year.

I distinctly remember one of my friends, she'll remain nameless, making Gingerbread Cookies one year and it was pretty much a disaster.  Not the baking them so much, but the decorating. It takes a lot of time to frost on the pants, the shirts, the eyes....the everything. Frankly, I don't have time for that, so when I saw Gina over at Skinnytaste's version, I adapted it for my kitchen and that is how these Gingerbread Trees came to life.

Gingerbread Tree Cookies shaped into a large Christmas Tree on a white background

I'm sending most of these off to a charity event tomorrow, but I will be saving one each for the kid's when they get out of school today.  Think they'll be excited?

I had one two year old helper with these...she kept eating the raw dough scraps.  Who knew she liked Gingerbread?  I can't get the girl to eat many things, but cookies, well, that's a given.

She's a girl after my own heart.

Gingerbread dough with rolling pin on counter

Anyone else love cutting out cookie dough?

There is something satisfying about cutting these triangle trees. No worry about using a cookie cutter and pieces getting stuck or edges breaking off.

What I'm saying is.....makes these easy Gingerbread Trees soon!

Long pin of Gingerbread Tree Cookies a Holiday Cookie Staple

I'd love for you to rate this recipe below on the recipe card if you could! Give it a star rating and that will help others to know if they should bake them too.

Tag me on social {@sweetsavoryeats} I'd love to see your version!

Gingerbread Tree Cookies

Gingerbread Tree Cookies
Yield: 24 cookies
Author: Ally
Prep time: 2 H & 10 MCook time: 11 MinTotal time: 2 H & 21 M
The easy and cute way to decorate gingerbread cookies! An easy drizzle turns these into Christmas trees and they will become the star of the holiday cookie platter.


For the Cookies
For the Icing
  • 1 egg white
  • juice of 1/2 lemon
  • 1 cup powdered sugar
  • 1 t vanilla
  • 6-8 drops green food coloring
  • sprinkles


  1. In a stand mixer combine the butter, brown sugar and oil.
  2. Add in the egg and molasses.
  3. Sift together the flour and spices and add to the creamed mixtures. It will form a soft dough.
  4. Remove the dough from the mixer and press into two flat balls, wrap in plastic wrap and refrigerate for 2 hours.
  5. Preheat the oven to 350 degrees.
  6. Remove the dough from the plastic wrap and on a floured surface roll into 3/4 of an inch thickness. With a sharp knife cut around the edges making a square and cut dough into triangles. Place on the baking sheet. Bake for 11 minutes.
  7. In another bowl mix together the egg white, lemon juice and vanilla. Add in the powdered sugar and food coloring. Pour the icing into a small Ziploc bag, pressing out the excess air. Cut a very small corner of the bag.
  8. Drizzle the icing as slanted lines over the cookies and top with sprinkles.
  9. Keep in an airtight container or freezer for up to one month.

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