Fun and festive, these cookie sandwich trees will be a huge hit with kids of all ages. They're a super-cute holiday treat! —Steve Foy, Kirkwood, Missouri
Gingerbread Sandwich Trees
Ingredients
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1 large egg, room temperature
- 3/4 cup molasses
- 4 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 1-1/2 teaspoons baking soda
- 1-1/4 teaspoons ground ginger
- 1/4 teaspoon salt
- M&M's minis
- 3/4 cup vanilla or chocolate frosting
- Green food coloring, optional
Directions
- Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, pie spice, baking soda, ginger and salt; gradually beat into creamed mixture. Refrigerate, covered, until easy to handle, about 2 hours.
- Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M's into half the cookies. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely.
- If using vanilla frosting, tint with green food coloring if desired. Spread frosting over bottoms of plain cookies; cover with decorated cookies. Store in an airtight container.
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