Gingerbread Sandwich Cookie Trees

3/4 cups Softened butter
1 cups Brown sugar (firmly packed)
3/4 cups Molasses
1 Egg
4 cup Flour
1 1/4 tsp Ground ginger
1 1/2 tsp Baking soda
3 tsp Pumpkin pie spice
1/4 tsp Salt
M&M’s mini baking bits
3/4 cups Vanilla frosting
1/4 cups Powdered sugar
Food coloring (optional)

In a large mixing bowl, cream together sugar and butter til fluffy and light. Add in molasses and egg, mix well. In separate bowl, combine the flour, ginger, pumpkin pie spice, salt and baking soda, add to creamed mixture, just a bit at a time, mixing well. Cover, then chill several hours, until firm enough for handling.

On a lightly floured cutting board or surface, roll dough out to an 1/8″ thickness. Cut the dough using a Christmas tree cookie cutter, make sure to flour cookie cutter to prevent sticking. Place each cookie 2″ apart on to ungreased baking sheets. Press M&M’s baking bits in to about half of cookies. Bake cookies at 325F degrees for 8 – 10 minutes. Edges should be firm. Remove cookies to wire racks to allow to cool before decorating.

For frosting, in a small bowl, combine ready-made frosting with powdered sugar. Stir til smooth. Add drops of green food coloring if desired. Spread the frosting onto bottoms of the undecorate cookies, then top with a cookie that has the M&M’s baking bits.

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