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Gingerbread Trees with Juniper Berry Glaze

4.4

(24)

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Gingerbread Trees with Juniper Berry GlazeMark Thomas

Juniper berries add a wintery, almost piney flavor. They're available in the spice section of many supermarkets and online from deandeluca.com.

Recipe information

  • Yield

    Makes about 64 cookies

Ingredients

Cookies

2 1/4 cups unbleached all purpose flour
1 teaspoon ground ginger
1 teaspoon ground allspice
1/2 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)

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.

TagsCookieDessertGingerHerbs & SpicesNut FreeBakingChristmasBon Appétit
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