Gingerbread Cookie Trees
Talk about a winter wonderland! Gingerbread cookie trees dusted with powdered sugar snow and trimmed with cream cheese frosting … it doesn’t get better than that.
- 1 pkg (16.5 oz or 468 g) refrigerated sugar cookie dough
- 2 tbsp (30 mL) flour
- 2 tbsp (30 mL) molasses
- 1 tsp (5 mL) pumpkin pie spice
- Powdered sugar for dusting (optional)
- prepared cream cheese frosting
To make easy gingerbread dough, crumble sugar cookie dough into a Classic Batter Bowl. Using the Small Mix 'N Scraper®, mix in flour, molasses, and 1 tsp pumpkin pie spice. Press onto the White Large Round Stone and smooth it out with the Baker’s Roller®, leaving ¼" around the edge of the stone.
Bake at 350°F (180°C) for 14–16 minutes and then gently loosen with the Cake Tester & Releaser. Cool for 10 minutes in the Stone, then cool completely on a Large Grooved Cutting Board. Once cooled, dust the cookie with powdered sugar using the Flour & Sugar Shaker, then cut it into 8 thin slices. Use the Easy Accent® Decorator to pipe warmed cream cheese frosting onto each slice as shown.