Gingerbread Trees with Juniper Berry Glaze

4.4(24)

Juniper berries add a wintery, almost piney flavor. They're available in the spice section of many supermarkets and online from deandeluca.com.

by Sara Perry·published 2006-11-28

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Servings

Makes about 64 cookies

Total time

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Calories / serving

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Ingredients (13)

serves

2 1/4 cups unbleached all purpose flourunbleached-all-purpose-flour
1 teaspoon ground gingerginger
1 teaspoon ground allspiceallspice
1/2 teaspoon ground cinnamoncinnamon
1/2 teaspoon baking sodabaking-soda
1/2 teaspoon saltsalt
1 cup (2 sticks) unsalted butter, room temperaturebutter
1/2 cup (packed) golden brown sugarsugar
1/4 cup mild-flavored (light) molasses
3/4 cup half and halfhalf-and-half
1/3 cup (1 ounce) juniper berries, lightly crushedjuniper-berry
1 pound powdered sugarsugar
Assorted decorations (colored sugars, nonpareils, and dragées)sugar

Instructions (4 steps)

01Whisk first 6 ingredients in medium bowl. Beat butter and sugar in large bowl until fluffy. Beat in molasses. Beat in dry ingredients. Gather dough; divide into 4 pieces. Shape into disks. Wrap; chill at least 2 hours and up to 2 days.
02Preheat oven to 350°F. Line 2 baking sheets with parchment. Roll out 1 dough disk to 1/8-inch thickness. Using 3 1/2-inch cutter, cut out cookies. Transfer to sheet. Gather scraps; chill.

04Bring first 2 ingredients to simmer. Cover; chill 5 hours. Strain. Place powdered sugar in bowl. Whisk in half and half by spoonfuls until glaze is spreadable. Frost cookies; decorate. Let stand until glaze sets. Do ahead Store between sheets of waxed paper in airtight container at room temperature up to 3 days.

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