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Gingerbread Sandwich Trees

 Gingerbread Sandwich Trees
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
24 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling


  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 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


  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Add egg and molasses. Combine the flour, pumpkin pie spice, baking
  • soda, ginger and salt; gradually add to creamed mixture and mix
  • well. Cover and refrigerate for 2 hours or until easy to handle.
  • 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 of the
  • cookies.
  • Bake at 325° for 8-10 minutes or until edges are firm. Remove to
  • wire racks to cool completely.
  • If using vanilla frosting, tint green if desired. Spread frosting

2 of 2

Gingerbread Sandwich Trees (continued)

Directions (continued)

  • over the bottoms of plain cookies; top with decorated cookies. Store
  • in an airtight container. Yield: 2 dozen.
Nutritional Facts: 1 cookie (calculated without M&M's miniature baking bits) equals 236 calories, 8 g fat (4 g saturated fat), 24 mg cholesterol, 174 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.