Wow your family this Christmas with this edible Gingerbread Christmas Tree showstopper – it’s almost too pretty to eat! Plus nothing is challenging or complicated about this recipe, it’s surprisingly quick, easy to make and perfect for getting little ones involved with the decorating.
How To Make a Gingerbread Christmas Tree
Don’t you just love it when a recipe looks and tastes amazing but is actually SO easy to make!? This Gingerbread Christmas Tree is exactly that!
First, you’ll make the gingerbread dough. Dark muscovado sugar, ground ginger and cinnamon is what gives these biscuits their deliciously festive flavour.
Stamp out star shapes and bake the biscuits. Once the dough has chilled, you’ll roll it out, stamp out different sized star shapes and bake the biscuits for 8-10 minutes.
Assemble the Christmas tree. After you’ve outlined each gingerbread star with icing, you’ll stack them from big to small, and at different angles, to build up the Christmas tree.
Decorate the Christmas tree. More is definitely more when it comes to the decoration! Decorate each tip of the star and around the base of the Christmas tree to create a delightful winter wonderland Christmas scene.
What You’ll Need to Make This Gingerbread Christmas Tree
There are a few essentials that you’ll need to make this Gingerbread Christmas Tree.
- A selection of different sized star cookie-cutters. I used this set from Amazon, it’s a bargain at £8 and will give you 10 different sized stars.
- A tube of white writing icing. You’ll outline each star with white writing icing before you stack them up and to stick the decorations on the tree.
- Festive decorations. I used a selection of Christmas edibles from Cake Angels. Cake Angels’ decorations avoid using artificial flavours or colourings, which is why I think they’re the best ☺️✨ In the ingredient list below I’ve linked to all the decorations that I used.
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Gingerbread Christmas Tree recipe
- 100g unsalted butter
- 150g dark muscovado sugar
- 100g golden syrup
- 350g plain flour
- 1 teaspoon bicarbonate of soda
- 1 ½ teaspoons ground cinnamon
- 3 teaspoons ground ginger
- 1 medium egg
- White writing icing
- Cake Angels Sweetie Pie Sprinkles
- Cake Angels Winter Wonderland Santa
- Cake Angels Winter Wonderland Christmas Tree
- Cake Angels Rainbow Sprinkles
- Icing sugar (for decoration)
Start by making the gingerbread dough
- Melt the butter, sugar and golden syrup together in a medium saucepan on a low temperature. Now turn the heat up to medium and leave the mixture to bubble for 1 minute. Remove from the heat and leave to cool for 10 minutes.
- In a large bowl combine the flour, bicarbonate of soda, ground ginger and cinnamon.
- Pour the melted mixture into the dry ingredients and crack in the egg. Mix everything together with a wooden spoon until it comes together to form a dough.
- Cover the bowl with clingfilm and place in the fridge for 30 minutes to chill.
Stamp and bake the gingerbread stars
- Meanwhile, line two large baking trays with greaseproof paper and preheat the oven to 180°C / 356°F.
- Lightly dust a worktop and rolling pin with flour. Roll out the dough to the thickness of a £1 coin. Use different sized star cookies cutters to stamp out shapes. You’ll want roughly 15 stars in total ranging in size.
- Carefully place the stars onto the baking trays and bake for 8-10 minutes until golden. Transfer to a wire rack and leave to cool completely.
Time to assemble and decorate the Christmas tree
- Outline each gingerbread star with white writing icing and decorate the smallest star with sprinkles.
- Lightly dust a pretty plate or cake stand with icing sugar.
- Stack the gingerbread stars from big to small and use the icing to stick the smallest star upright on top of the Christmas tree.
- Decorate the tips of the stars with the sprinkles and decorations, and place the cake toppers around the base of the Christmas tree.