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Stacked gingerbread Christmas tree made of star cookies with white royal icing on a white plate

Gingerbread Christmas Tree (Stacked Star Cookies)

Author: Olivia Stone | Home Chef
300kcal
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Prep 50 minutes
Cook 40 minutes
Chill Time 1 hour
Total 2 hours 30 minutes
A tall stacked gingerbread Christmas tree made from star cookies in graduated sizes, glued with royal icing and dusted with powdered sugar. A sturdy dough that keeps sharp points.
Servings 12 servings
Course Dessert
Cuisine American

Ingredients

Gingerbread dough
  • 3 cups all-purpose flour 375 g
  • 1 tablespoon ground ginger 6 g
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 115 g, softened
  • 1/2 cup dark brown sugar 100 g, packed
  • 1/2 cup molasses 170 g, or black treacle
  • 1 large egg
To assemble and decorate
  • 1 batch royal icing stiff consistency, about 2 cups
  • 2 tablespoons silver or gold sugar pearls
  • 1 tablespoon powdered sugar for dusting

Method

  1. Whisk the flour, ginger, cinnamon, cloves, baking soda and salt in a bowl.
  2. Beat the butter and brown sugar for 2 minutes, then beat in the molasses and egg. Add the dry ingredients in two additions and mix into a soft, sticky dough.
  3. Split the dough in half and roll each piece between two sheets of baking paper to 1/4 inch (6 mm) thick. Chill for at least 1 hour.
  4. Heat the oven to 350°F (175°C), or 160°C fan. Cut 2 stars of each size from a set of 8 to 10 graduated star cutters, plus 1 extra small star for the top.
  5. Bake similar sizes together: small stars 7 to 9 minutes, medium 9 to 10, large 11 to 12, until the edges are firm. Cool 5 minutes on the tray, then on a rack.
  6. On your serving plate, stack the stars from largest to smallest with a dot of royal icing between each layer, turning each star so its points sit between the points below.
  7. Stand the last small star upright on top. Let the icing set for 1 hour, then pipe icing drips on the tips, add sugar pearls and dust with powdered sugar.

Nutrition

Serving1servingCalories300kcalCarbohydrates53gProtein4gFat8gSaturated Fat5gSodium140mgFiber1gSugar31g

Notes

Make ahead: bake the stars up to a week ahead and keep them in an airtight tin, or freeze them undecorated for up to a month. Assemble 1 to 5 days before serving.
Keep the points sharp: freeze the cut stars for 10 minutes before baking. Trim any star that spread with the same cutter while it is still warm.
Glue: use stiff royal icing, not buttercream. Buttercream stays soft and the tree slowly leans.
No star cutters? Use paper star templates and a small sharp knife.
Storage: keep the finished tree loosely covered, away from steam and heat. Best eaten within a week.

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