February 10, 2021 1 min read
Is there anything that smells more like Christmas than the smell of gingerbread cookies baking? Mmmmmm... yum! The recipe for my gingerbread Christmas tree cookie cake with cream cheese buttercream is at the bottom of page.
Using our plastic reusable tree cookie cake template, cut out your gingerbread shape.
I used the leftover gingerbread cookie dough to make cute little cookie toppers for my cookie cake. I used 2 of my favourite cookie cutters for this, a little deer and a town hall or church. These were both purchased from Cookie Cutter Shop. I love the stainless steel cookie cutters they sell for their durability and ease of cleaning - dishwasher safe!
Below is my large Christmas tree cookies along with the toppers I made and sprinkles ready to be assembled.
And the finished product!
I'd love to see your baking creations. You can email me pictures to email@example.com or tag us on Facebook or Instagram.
Gingerbread and cream cheese buttercream frosting are a match made in heaven.
125 grams butter, softened
90 grams brown sugar
230 grams golden syrup
375 grams plain (all purpose) flour
1 teaspoon bicarb soda
1 1/2 teaspoon ground ginger
1 teaspoon mixed spice
250 grams butter, slightly softened
250 grams chilled cream cheese
2 teaspoons vanilla extract
4 cups (500 grams) icing (confectioners) sugar
Small gingerbread cookies made with leftover cookie dough
Icing sugar to sprinkle over the top.
Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes. scraping down the sides of the bowl, until pale and creamy. Add the golden syrup, flour, bicarbonate of soda, ginger and mixed spice and beat until the mixture just comes together to form a smooth dough.
After the dough is made roll it out on a silicone baking mat or baking paper (so you don't have to transfer the large cookie shapes later) to approximately 5mm thick and spread it far enough to cut out the large cookie shapes later. Refrigerate for at least 30 minutes to firm up the dough to make cutting out easier.
Place your cookie cake template carefully on top of the rolled out dough and cut out the shape using your plastic cookie cutter tool or a blunt butter knife. Take your time and keep the blade as upright as you can so that the edge of the cookie is cut straight. After cutting around the outer edge and inner edge (if you want the inside removed also for example on a wreath shape) carefully lift off the cookie dough away from the cutout shape. Put the cookie cutouts back into the fridge to chill while the oven heats up. This will help the cookie to keep its shape when baked.
Heat oven to 160°C (325°F)and bake for 20-25 minutes or until golden and firm. Take the cookies out of the oven and leave the cookies on the trays to cool completely. Large cookies can be difficult to move without breaking, especially when they are warm.
Using your cookie dough off cuts create some small cookies to use as cookie cake toppers. The smaller cookies will take approximately 8 minutes to cook.
Using an electric mixer with a paddle attachment, beat butter on medium speed until creamy. Add cream cheese and vanilla and beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the side of bowl a few times. Reduce mixer speed to low and gradually add the icing sugar until desired consistency is reached and level of sweetness. You can add a little more icing sugar to make the icing sweeter if desired. Beat on high until well combined and smooth, scraping down the sides of the bowl as necessary, about 2 minutes.
If the buttercream is too soft to pipe you can pop it into the fridge to firm up a little or add more icing sugar to the mixture.
I piped this buttercream with a 13mm star shaped nozzle but you could use a different size or shaped nozzle to create a different effect.
Place your first cookie onto the tray, serving plate or cake board. Pipe the buttercream onto the cookie and put this in the fridge to firm up for 10-20 minutes.
Then place the second cookie on top of the first. Refrigerate again for 10 - 20 minutes.
Pipe some of your buttercream on top of the cookie cake. It is up to you if you wish to cover the whole top or just a small section like on mine. Add your desired decorations and chill again for about 30 minutes. Sprinkle with icing sugar before serving.
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