Let's Bake

Gingerbread Christmas Trees

Yield Makes 15 1x
Prep: 30 minutesCook: 20 minutesTotal: 50 minutes

Soft and chewy Gingerbread Cookie Bars decorated with white chocolate and M&M’s.


Gingerbread cookie

  • 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

To decorate

  • 75 grams (1/2 cup) white chocolate
  • 75 grams (1/2 cup) red and green M&M’s, for decorating
  • 15 pretzel sticks


  1. 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.
  2. 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.
  3. 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.
  4. Bake gingerbread for 18-20 minutes or until firm to the touch. Leave to cool completely before slicing.
  5. 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.
  6. 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).
  7. 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.

Nutrition Information

Serving Size: 1 cookie Calories: 284
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CookiesCuisine: American
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