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Festive Gingerbread Star Tree
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Gingerbread Christmas Tree Recipe

This Gingerbread Christmas Tree is made with classic spiced gingerbread cookies stacked into a festive tree and decorated with royal icing, sprinkles, and powdered sugar. It makes a beautiful Christmas centerpiece and a fun holiday baking project.
Prep Time1 hour 20 minutes
Cook Time1 hour
Assembly Time20 minutes
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American
Calories: 350kcal

Ingredients

Gingerbread Cookies

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter softened
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 2/3 cup molasses
  • 1 teaspoon vanilla extract

Royal Icing

  • 3 cups powdered sugar
  • 2 tablespoons meringue powder
  • 4 –5 tablespoons water
  • 1/2 teaspoon vanilla extract

For Decorating

  • Powdered sugar for dusting
  • Christmas sprinkles
  • Edible sugar pearls or small candies optional

Instructions

  • Mix the dry ingredients: Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl.
  • Cream the butter and sugar: In a large bowl, beat the softened butter and brown sugar until light and creamy.
  • Add the wet ingredients: Beat in the egg and vanilla. Add the molasses and mix until smooth.
  • Make the dough: Gradually add the dry ingredients and mix just until a soft dough forms. Divide the dough into two portions, flatten into disks, wrap, and refrigerate for at least 1 hour.
  • Preheat the oven: Heat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Roll the dough: Lightly flour your work surface and rolling pin. Roll the chilled dough to about 1/4-inch thickness.
  • Cut the stars: Use graduated star-shaped cookie cutters to cut several sizes of stars. You’ll need multiple stars in each size for the stacked tree.
  • Bake: Carefully transfer the cookies to the prepared baking sheets. Bake for 8–12 minutes, depending on their size, until the edges are set. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  • Make the icing: Whisk the powdered sugar and meringue powder together. Gradually add the water and vanilla until you have a thick, pipeable royal icing. Add a few drops of water if it is too thick, or more powdered sugar if it is too thin.
  • Build the tree: Place the largest star on a serving plate. Pipe a small amount of royal icing in the center and place another star on top. Continue stacking from largest to smallest, rotating each layer slightly.
  • Decorate: Pipe thin lines of royal icing around the edges to create a snowy effect. Add sprinkles, edible pearls, or small candies while the icing is still wet.
  • Finish: Lightly dust the finished Gingerbread Christmas Tree with powdered sugar. Allow the icing to set before serving.

Notes

  • Chill the dough well before rolling so the cookies hold their shape.
  • Avoid rolling the gingerbread too thin. A 1/4-inch thickness gives the cookies enough strength for stacking.
  • Make sure the cookies are completely cool before assembling the tree.
  • Use thick royal icing between the layers so the tree stays secure.
  • Rotate each star slightly as you stack it for a fuller tree shape.
  • The cookies can be baked a few days ahead and stored in an airtight container.

Nutrition

  • Calories:350 kcal
  • Carbohydrates: 55g
  • Protein: 4g
  • Fat: 12g
  • Sugar: 35g