With Christmas just days away, it’s hard not to feel the stress of the season. Whether you have presents to buy or menus to plan, the last thing you want to worry about is a centerpiece for your Christmas dinner table. Instead of buying some flowers or expensive candles, create your own beautiful centerpiece that can be eaten as dessert when you’re done! This gingerbread snowflake tree centerpiece is the perfect way to accessorize your holiday table and is a fun craft for the whole family!
This holiday centerpiece is as delicious as it is gorgeous! Each cookie is soft and filled with the perfect blend of spice and sweetness. The other great thing about this edible craft is that you can decorate it until your heart’s content! Gingerbread cookie recipe and assembly is adapted from Taste of Home.
Gingerbread snowflake tree
Serves about 18
- 3/4 cups packed brown sugar
- 3/4 cups molasses (or dark corn syrup if necessary)
- 1 cup butter, cut into 1/4-inch slices
- 1 egg, lightly beaten
- 4 cups all-purpose flour
- 1-1/2 tablespoons ground ginger
- 1-1/2 tablespoons pumpkin pie spice
- 2 teaspoons baking soda
For royal icing:
- 1 egg white
- 1-1/2 cups powdered sugar
- 4 snowflake size cookie cutters, one 5-inch, one 4-inch, one 3-inch and one 2-inch
- Round cookie cutters, sizes 2-1/2 inches and 1-1/2 inches
- To prepare the cookie dough: Bring molasses and brown sugar to a boil in a medium size saucepan, stirring constantly. Once boiling, remove from heat and add butter, melting completely. Once butter is melted, add eggs.
- In a large mixing bowl, mix flour, baking soda, pumpkin pie spice and ginger with a whisk. Slowly add flour mixture to brown sugar mixture, stiring in between additions. Once dough is mixed, divide into two large circles. Wrap in plastic wrap and chill for at least an hour until dough hardens.
- Once dough is chilled, preheat the oven to 325 degrees F and line a cookie sheet with parchment paper. Roll dough out to 1/4-inch thickness. Cut out two 5-inch snowflakes, three 4-inch snowflakes, three 3-inch snowflakes and three 2-inch snowflakes. Also, cut out four 2-1/2 inch circles and three 1-1/2 inch circles. Arrange on a cookie sheet and bake for 11 minutes, or until browned. Place on a wire cooling rack and let chill.
- While cookies chill, prepare icing by mixing egg white and powdered sugar, stirring. The icing will be a bit thick.
- Once cookies have chilled, you can begin assembling the tree. Place the large 5-inch snowflake on the base of a serving platter. Put a dab of royal icing into the center and place another 5-inch snowflake on top, rotating a bit so the edges point in different directions. Place a circle cookie on top of the second 5-inch snowflake and place a 4-inch snowflake on top of that. Repeat that pattern, switching to the 1-1/2 inch circles when you get to the smaller snowflakes, assembling a tree with the largest cookies and round cookies on the bottom. Place a small snowflake on top, vertically, by “gluing” it down to the top with royal icing on both legs.
- To decorate, you can sprinkle colored sprinkles onto the icing to give it color or you can pipe small dots of icing onto the ends of each edge with colored royal icing.
Your Christmas centerpiece never looked so good (or tasted so good either)!