Hey, y'all! If you're looking for a festive cookie for the holiday season, look no further than these 3D Gingerbread Christmas Tree Cookies! While they look intricate, they are very easy to make - you just need the right cookie cutter!

3D Gingerbread Christmas Tree Cookies

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3D Gingerbread Christmas Tree Cookies Ingredients

For the Cookies:

• ½ c. butter, softened
• ½ c. brown sugar, packed
• 2 tbsp. granulated sugar
• ⅓ c. molasses
• 1 large egg, room temperature
• 1 tsp. vanilla extract
• 3 c. all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• ½ tsp. all spice
• ½ tsp. salt

For the Royal Frosting:

• 5 tbsp. warm water
• 3 tbsp. meringue powder
• 2 tsp. vanilla extract
• 4 c. powdered sugar
• Food coloring, optional

How to Make 3D Gingerbread Christmas Tree Cookies

For the Cookies:

1. Preheat oven to 375F. Line a large baking sheet with parchment paper; set aside.
2. 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).
3. Add the molasses, egg, and vanilla and mix until incorporated.
4. In a separate bowl, whisk together the flour, cinnamon, ginger, all spice, and salt. Add the dry mixture to the wet and mix with the electric mixer until a crumbly dough forms.
5. Turn the dough out onto a sheet of parchment paper and press the dough into a ball. Place another sheet of parchment paper on top of the dough and use a rolling pin to roll the dough out to ¼-inch thickness (the dough should be just slightly thinner than the cut out area of the cookie cutter where the cookies will interlock. If the dough is too thick the cookies will not interlock to form the trees).
6. Use a 3D Christmas tree cookie cutter to cut the trees out of the dough. Transfer the trees to the prepared baking sheet.
7. Bake the cookies at 375F for 9-10 minutes until set. Cool on the baking sheet for 2-3 minutes, then use a spatula to transfer to a wire cooling rack to cool completely to room temperature.
8. Use royal frosting and sprinkles to decorate the cookies.

For the Royal Frosting:

1. In a medium mixing bowl, beat together the water, meringue powder, and vanilla extract with an electric mixer on medium speed until soft peaks form.
2. Add the powdered sugar and mix on low speed until soft peaks form.
3. If desired, add food coloring and mix well.
4. Use the frosting immediately to decorate cookies, then allow to air fry until fully set, about 1-2 hours.

Pro Tips For Making This Recipe

1. This cookie recipe is both no-chill and no-spread.
2. The cookies are soft if rolled thickly and more sturdy if rolled thin. It’s best to roll them just slightly thinner than the cut out part of the tree where the cookies will interlock because if they’re too thick they won’t fit.
3. It's best to not frost the area of each cookie where they will interlock. It makes it less likely that the cookies will fit together after the frosting is dry.

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3D Gingerbread Christmas Tree Cookies Recipe

3D Gingerbread Christmas Tree Cookies

JC Phelps

Looking for a festive holiday cookie? You're going to love these 3D Gingerbread Christmas Tree Cookies with Royal Frosting!

5 from 1 vote

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Prep Time 50 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8 servings

Calories 912 kcal

Ingredients

  

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For the Cookies:

• ½ c. butter softened
• ½ c. brown sugar packed
• 2 tbsp. granulated sugar
• ⅓ c. molasses
• 1 large egg room temperature
• 1 tsp. vanilla extract
• 3 c. all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• ½ tsp. all spice
• ½ tsp. salt

For the Royal Frosting:

• 5 tbsp. warm water
• 3 tbsp. meringue powder
• 2 tsp. vanilla extract
• 4 c. powdered sugar
• Food coloring optional

Instructions

 

For the Cookies:

• Preheat 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.
• In a separate bowl, whisk together the flour, cinnamon, ginger, all spice, and salt. Add the dry mixture to the wet and mix with the electric mixer until a crumbly dough forms.
• Turn the dough out onto a sheet of parchment paper and press the dough into a ball. Place another sheet of parchment paper on top of the dough and use a rolling pin to roll the dough out to ¼-inch thickness (the dough should be just slightly thinner than the cut out area of the cookie cutter where the cookies will interlock. If the dough is too thick the cookies will not interlock to form the trees).
• Use a 3D Christmas tree cookie cutter to cut the trees out of the dough. Transfer the trees to the prepared baking sheet.
• Bake the cookies at 375F for 9-10 minutes until set. Cool on the baking sheet for 2-3 minutes, then use a spatula to transfer to a wire cooling rack to cool completely to room temperature.
• Use royal frosting and sprinkles to decorate the cookies.

For the Royal Frosting:

• In a medium mixing bowl, beat together the water, meringue powder, and vanilla extract with an electric mixer on medium speed until soft peaks form.
• Add the powdered sugar and mix on low speed until soft peaks form.
• If desired, add food coloring and mix well.
• Use the frosting immediately to decorate cookies, then allow to air fry until fully set, about 1-2 hours.

Notes

1. This cookie recipe is both no-chill and no-spread.
2. The cookies are soft if rolled thickly and more sturdy if rolled thin. It’s best to roll them just slightly thinner than the cut out part of the tree where the cookies will interlock because if they’re too thick they won’t fit.
3. It's best to not frost the area of each cookie where they will interlock. It makes it less likely that the cookies will fit together after the frosting is dry.

Nutrition

Calories: 912kcalCarbohydrates: 214gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 22mgSodium: 156mgPotassium: 316mgFiber: 3gSugar: 142gVitamin A: 60IUVitamin C: 0.2mgCalcium: 83mgIron: 5mg

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC