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Recipes

Gingerbread Trees with Juniper Berry Glaze

By Sara PerryPhotography by Mark Thomas

5.0

(2)

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1206-BA-DES2-05

Recipe information

  • Yield

    Servings

Ingredients

Cookies

2

1/4 cups unbleached all purpose flour

1

teaspoon ground ginger

1

teaspoon ground allspice

1

teaspoon ground cinnamon

1

/2 teaspoon baking soda

1

/2 teaspoon salt

1

cup (2 sticks) unsalted butter, room temperature

1

/2 cup (packed) golden brown sugar

1

/4 cup mild-flavored (light) molasses

Glaze and decoration

3

/4 cup half and half

1

/3 cup (1 ounce) juniper berries, lightly crushed

1

pound powdered sugar

Assorted decorations (colored sugars, nonpareils, and dragées)

Need to make a substitution?

Preparation

  1. For cookies

    Step 1

    Whisk first 6 ingredients in medium bowl. Beat butter and sugar in large bowl until fluffy. Beat in molasses. Beat in dry ingredients. Gather dough; divide into 4 pieces. Shape into disks. Wrap; chill at least 2 hours and up to 2 days.

    Step 2

    Preheat oven to 350°F. Line 2 baking sheets with parchment. Roll out 1 dough disk to 1/8-inch thickness. Using 3 1/2-inch cutter, cut out cookies. Transfer to sheet. Gather scraps; chill.

    Step 3

    Bake cookies until almost firm in center, 12 minutes. Cool on sheets 2 minutes, then cool on racks. Repeat, using all dough. DO AHEAD Store airtight at room temperature up to 3 days or freeze up to 2 weeks.

  2. For glaze and decoration

    Step 4

    Bring first 2 ingredients to simmer. Cover; chill 5 hours. Strain. Place powdered sugar in bowl. Whisk in half and half by spoonfuls until glaze is spreadable. Frost cookies; decorate. Let stand until glaze sets. DO AHEAD Store between sheets of waxed paper in airtight container at room temperature up to 3 days.

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