Looking for the perfect Gingerbread cookie treat? Try these soft and chewy Gingerbread Christmas Trees decorated with white chocolate, M&M’s and pretzel sticks.
Christmas cookie HEAVEN
Let me introduce you to these deliciously soft and chewy Gingerbread Cookie Bars transformed into sparkling Christmas trees. Can you even?
Decorated with white chocolate, M&M’s and pretzels, these cookies are one of my favourite Christmas treats. Merry Christmas indeed.
Sometimes it’s seriously hard to contain my excitement when I create a recipe for the blog. And today I’m literally (ok, not l-i-t-e-r-a-l-l-y) bursting at the seams because these Gingerbread Christmas Trees are TOO CUTE.
First, let’s talk Gingerbread.
But these are no ordinary Gingerbread Cookies.
In fact, I’ve made these Gingerbread Cookie Bars six times in the last few weeks and everrrytime, my husband and I fawn all over them
They are not crispy, with the perfect snap, like my Chocolate Gingerbread Cookies. Instead, they’re thick, with the chewiest-of-chews. My husband calls them Gingerbread Brownies.
And although there is no chocolate in them, he’s pretty much right.
And I’m all for Gingerbread Brownies/Cookies/Christmas Trees.
So once we have the perfect Gingerbread Cookie Bars, it was time to up the ante. I have seen people make Christmas tree brownies before, so I couldn’t wait to try something similar with these darling Christmas cookies.
First I cut them into triangles – see image below – I was able to get 15 trees from one slab of Gingerbread Cookies.
Then I decorated them with white chocolate and M&M’s and pretzel sticks. Aren’t they pretty?
The kids will love helping you
eat decorate these Gingerbread Christmas Trees.
And when they look that good AND deliver on flavour, you know you can’t go wrong.
OH and did I mention this is a one bowl Gingerbread Cookie recipe? No electric mixer. No fuss. Just 15 gorgeous Gingerbread Christmas Trees. Ya welcome!
Soft and chewy Gingerbread Cookie Bars decorated with white chocolate and M&M’s.
- 115 grams (1/2 cup / 1 stick) unsalted butter, melted
- 135 grams (3/4 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 60 ml (1/4 cup) molasses
- 1 large egg
- 350 grams (2 and 1/2 cups) plain flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cinnamon
- 75 grams (1/2 cup) white chocolate
- 75 grams (1/2 cup) red and green M&M’s, for decorating
- 15 pretzel sticks
- Grease and line an 8 inch square baking tin with baking or parchment paper. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add melted butter. Add sugars, vanilla, molasses and egg and stir to combine. Add flour, baking soda, ginger, nutmeg and cinnamon and stir until combined – batter will be quite thick.
- Place gingerbread batter in prepared tin and press down to form one even layer. Use the back of a spoon or your hands to press it right into the corners.
- Bake gingerbread for 18-20 minutes or until firm to the touch. Leave to cool completely before slicing.
- Divide cookie bars into three even rows. Then cut each row diagonally to form 5 triangles (see photo above). Repeat until you have 15 Christmas trees.
- Use a skewer or chop stick to poke a hole in the bottom of each triangle. Insert a pretzel stick into each one (as the Christmas tree branch).
- Melt white chocolate in the microwave, stirring every 20 seconds, until melted. Use a skewer or small piping bag fitted with a small nozzle to pipe lines of white chocolate on each Christmas tree. Add M&M’s on top.