Gingerbread Christmas Tree Recipe

If you’ve been dreaming of a festive project that’s as fun to make as it is beautiful to display, you’re going to adore this Gingerbread Christmas Tree Recipe. I’ve made these charming gingerbread trees for years, and every time, they bring a certain magic to my holiday decorating and baking time. You’ll find that assembling and decorating these stars isn’t just about the end result—it’s a wonderful way to get into the spirit of the season, whether solo or with family gathered around. Plus, the aroma of warming spices like ginger and cloves filling your kitchen? Absolutely unbeatable.

this …

Ingredients You’ll Need

The ingredient list might look a little long, but don’t fret. Each one brings something special to this Gingerbread Christmas Tree Recipe. The spices give that quintessential holiday flavor, while golden syrup helps the dough stay beautifully pliable for rolling and cutting.

• Brown sugar: Adds depth and a subtle molasses flavor that complements the spices perfectly.
• Golden syrup: This is key to a tender, chewy gingerbread—don’t substitute or your texture will suffer.
• Butter: Use unsalted for controlled salt levels; it also enriches the dough’s flavor.
• Plain flour: The main structure of the dough, plain flour keeps the stars crisp.
• Self-raising flour: Lightens the dough slightly, making those gingerbread stars delicate but sturdy.
• Ground ginger: The star spice here—pick fresh or high-quality for the best kick.
• Mixed spice: A warm blend that includes cinnamon and nutmeg; it adds complexity.
• Ground cloves: Just a pinch amps up the festive aroma without overpowering.
• Bicarbonate of soda: Helps the dough rise a tiny bit, keeping stars crisp yet not too hard.
• Egg: Binds everything together and adds richness.
• Royal icing: This is how you glue and decorate your tree, so make sure it’s thick and fresh for the best effect.
• Fresh lemon juice: Whisked into the icing, it keeps it firm and glossy—plus the tiny tang balances sweetness.
• Silver cachous: These little metallic sugar decorations add an elegant sparkle that my family goes crazy for.

Variations

One of the things I love about this Gingerbread Christmas Tree Recipe is how easy it is to make your own. Over the years, I’ve tried a few tweaks that bring fresh twists or accommodate dietary needs, and you can too!

• Gluten-Free Option: I swapped the plain and self-raising flours for a gluten-free blend once, and with a bit more chilling time, the dough was still perfect for cutting out stars.
• Spice Mix Adjustments: Feel free to adjust the spices—if you like it more cinnamony or want a tiny hint of cardamom, it’s your tree to flavor how you want.
• Decorating Style: My kids love using colorful sprinkles or edible glitter alongside the silver cachous for a playful finish.
• Mini Trees: If time is tight, I’ve made smaller trees using fewer stars and they still have that wow-factor—plus they’re quicker to assemble!

How to Make Gingerbread Christmas Tree Recipe

Step 1: Make the Gingerbread Dough Base

Start by gently warming the brown sugar, golden syrup, and butter in a small saucepan over low heat. Stir it slowly for about 3-5 minutes until everything’s melted and smoothly combined. I always leave it to cool for a few minutes because if the mixture is too hot when added to the flour, it can affect how the dough sets. Patience here pays off!

Step 2: Mix and Chill the Dough

In a large bowl, whisk together all your flours, ground ginger, mixed spice, ground cloves, and bicarbonate of soda. Pour in your sugar and syrup mixture along with the lightly whisked egg. Stir it all until it starts to come together, then tip the dough onto a lightly floured surface and knead until smooth. I usually divide it into two discs, wrap them tightly in plastic wrap, and pop them in the fridge for at least an hour. This chilling step is crucial—it makes rolling out the dough so much easier!

Step 3: Cut the Star Shapes and Bake

Once chilled, preheat your oven to 170°C (150°C fan forced) and line your trays with baking paper. Roll the dough to about 3mm thickness on a floured sheet of baking paper—that trick keeps things neat and less sticky. Grab your star cutters and start cutting out different sized stars: from tiny 2cm stars up to larger 12cm ones. I find it easier to work from larger stars down to smaller ones and to re-roll scraps to avoid waste. Don’t forget to poke a 1cm hole in the star’s center with a smaller nozzle tip to thread the dowel later. Bake them for 10-12 minutes until light golden and crisp around the edges, then leave them to cool right where they baked.

Step 4: Whip Up the Royal Icing

In a large bowl, whisk the royal icing with the freshly strained lemon juice—using a balloon whisk really helps here—to get a thick and fluffy consistency. If your icing feels too stiff to pipe, add a splash of hot water and whisk again for a few minutes until it loosens slightly. Place the icing into a piping bag fitted with a small round nozzle. I like to pipe delicate lines on the points of the stars for that classic snowy look. Set the decorated stars aside for at least 3-4 hours so the icing sets up properly.

Step 5: Assemble Your Gingerbread Christmas Tree

Here’s the fun part—building your tree! Use a plastic dowel rod as the trunk, thread the largest 12cm stars first, glueing each layer with royal icing. I like to rotate each star a bit as I stack to give the tree a lovely, full appearance. Work your way down the sizes until you finish with a petite 2cm star on top, glued upright. For extra charm, pipe on extra icing to mimic snow and sprinkle with silver cachous. Let everything dry fully before moving your masterpiece.

How to Serve Gingerbread Christmas Tree Recipe

Garnishes

When decorating, I love using silver cachous for that classic, elegant sparkle. But if you’re hosting kiddos or want a pop of color, colorful sugar pearls, edible glitter, or tiny candy canes work beautifully. A light dusting of powdered sugar over the assembled tree just before serving adds a whimsical snowy touch.

Side Dishes

To make a full festive spread, I serve gingerbread trees alongside warm mulled wine or spiced hot chocolate, and a cheese board with nuts and dried fruits—those savory-sweet contrasts are divine. If you’re having a kids’ party, milk and a scoop of vanilla ice cream pair lovely with a crumbly gingerbread star.

Creative Ways to Present

For holiday gatherings, I set the assembled gingerbread tree on a simple white cake stand surrounded by pine cones, holly sprigs, and fairy lights for an enchanting centerpiece. Another fun idea is gifting mini star trees wrapped in cellophane tied with rustic twine—everyone loves receiving an edible, handmade Christmas surprise!

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread stars in an airtight container between layers of parchment paper at room temperature. They keep nicely for at least two weeks, staying crisp and ready for snacking or decorating later. Just keep them away from moisture to avoid any sogginess.

Freezing

If you want to prep early, I’ve frozen baked, cooled stars before with great success. Wrap them individually in plastic wrap, then pack in a freezer-safe container. When ready to use, thaw at room temperature for a few hours, and they return to their lovely crisp texture. Be sure to add fresh royal icing and decorations after thawing.

Reheating

Reheating isn’t really needed, but if you want that fresh-baked feel, pop stars in a low oven (about 150°C) for 3-5 minutes to crisp them up a bit. Be careful—not too long, or they’ll lose their delicate texture. Always let them cool fully before icing or assembling again.

FAQs

Final Thoughts

I absolutely love how this Gingerbread Christmas Tree Recipe combines crafting, baking, and a touch of holiday magic into one delicious project. When I first tried this, it quickly became a festive tradition in our house that both kids and adults look forward to every year. The best part is that the time spent assembling and decorating creates memories (and tasty treats!) that last well beyond Christmas Day. I hope you give it a try and enjoy every warm, spicy, joyful moment of it.

Print