Make This 3D Gingerbread Cookie Trees Recipe for the Holidays

Prep Time
20 mins
Cook Time
20 mins

Make gingerbread men a thing of the past and impress your friends and family with these 3D cookie Christmas trees! Not only are these cookie sandwiches filled with fluffy vanilla frosting, but they’re also stacked sky-high into cookie sculptures. Take the tradition of making and sharing Christmas cookies to new heights (literally) and really stun you guests. Wouldn’t one of these be perfect at each place setting for a dinner party or a take-home gift? Bonus: These wow-worthy treats are just as easy to make as your classic sugar cookie (with all the fun of decorating, too) — we promise.

3D Gingerbread Cookie Trees Recipe

Total time: 40 mins
Serves 10

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  • pre-made gingerbread cookie dough
  • 1 stick unsalted butter, softened
  • 3 1/2 cups powdered sugar, divided
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons milk or cream
  • 1 egg white
  • 1-2 teaspoons fresh lemon juice
  • sprinkles and sugar pears for decorating
  • flour for dusting
  • piping bag and piping tip



Pre-heat oven to 350 degrees Fahrenheit. Line baking sheet(s) with parchment paper and set aside.


Lightly dust a clean work surface with flour. Roll out the pre-made gingerbread cookie dough to about 1/4-inch to 1/8-inch thick.


Use cookie cutters to cut out two cookies per size, per tree.


Carefully transfer the cookie dough to the baking sheets.


Bake for about 8 – 10 minutes or until the cookies just barely start to crisp around the edges.


Let cookies rest on a wire rack until cool, then pair up each cookie with one of equal size.


Repeat with remaining cookie dough.


Meanwhile, make the filling by mixing the butter until smooth.


With the mixer on low, gradually add in two cups of the powdered sugar, vanilla and milk.


Once incorporated, mix on medium-high until smooth and fluffy.


Spread the filling on the bottom of one of the cookies from each pair. Sandwich the cookies together and set aside.


To make the decorative royal icing, mix the egg white with a whisk attachment until foamy.


Gradually add in the remaining 1 1/2 cups powdered sugar, then turn the mixer up to medium-high.


Continue to mix on medium-high until fairly stiff and opaque in color.


Add in the lemon juice and mix until combined.


Fill a piping bag, fitted with a plain round piping tip, with the royal icing.


Decorate the tops of each cookie with the royal icing and toppings.


Using the royal icing as “glue” to stack together each tree, using one cookie sandwich in each size. Top the cookie tree with a star standing upright, if desired.

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