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Gingerbread Trees

3 T. softened butter

3/4 c. brown sugar

1/2 c. canola oil

1 egg

1/3 c. dark molasses

3 c. flour

1 t. baking soda

1 t. ground ginger

1 t. cinnamon

1/2 t. allspice

1/2 t. ground cloves

For the icing:

1 egg white

juice of 1/2 lemon

1 c. powdered sugar

1 t. vanilla

6-8 drops green food coloring


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.