Gingerbread Christmas Tree Cookies Recipe

1. In a large mixing bowl, beat the butter, sugar, and applesauce until smooth. Add the egg and molasses, mix well.

2. In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well with the mixer. Use your hands to form a large ball, the dough will be a little sticky.

3. Wash and dry your hands. Place flour on your hands so the dough doesn’t stick to you, then divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.

4. After the dough has chilled, preheat the oven to 350 degrees F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so.

5.  Depending on how thin you roll the dough out and the size of your trees, this recipe makes at least 60 tree cookies.

6. Roll the dough out to ⅛-inch thickness, sprinkle a little flour on top of the dough if it’s a little sticky. Trim the uneven edges off to square the dough, then using a knife cut the dough into 3½-inch strips. Then cut the strips into triangles.

7. Place the cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake for about 10 to 12 minutes. Meanwhile, make the icing.

8. To decorate, pipe the cookies with the frosting one at a time, quickly adding the sprinkles before it hardens.

Icing:

1. Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well, then add a few drops of green food coloring until the desired color.

2. If the icing is too thin, add a little more powdered sugar, if it’s too thick add a drop of lemon juice or water. Transfer to a piping bag to decorate cookies when cookies are cooled.