Gingerbread Sandwich Trees
Fun and festive, these cookie sandwich trees will be a huge hit with kids of all ages. They’re a super-cute holiday treat!
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|2dozen||25minutes + chilling||10minutes per batch|
|2dozen||25minutes + chilling|
|10minutes per batch|
- 3/4 cup butter softened
- 1 cup packed brown sugar
- 1 large egg
- 3/4 cup molasses
- 4 cups all-purpose flour
- 3 tsp pumpkin pie spice
- 1-1/2 tsp baking soda
- 1-1/4 tsp ground ginger
- 1/4 tsp salt
- M&M's minis
- 3/4 cup vanilla or chocolate frosting
- green food colouring optional
- Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, pie spice, baking soda, ginger and salt; gradually beat into creamed mixture. Refrigerate, covered, until easy to handle, about 2 hours.
- Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M's into half of the cookies. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely.
- If using vanilla frosting, tint with green food colouring if desired. Spread frosting over bottoms of plain cookies; covered with decorated cookies. Store in an airtight container.
1 sandwich cookie: 230 calories, 7g fat (4g saturated fat), 23mg cholesterol, 176mg sodium, 38g carbohydrate (21g sugars, 1g fibre), 3g protein.
Originally published on Taste of Home.