Virtual Cookie Exchange 2020

I’m teaming up with some of my favorite gals to share the cutest cookie recipe in today’s virtual cookie exchange 2020.

What is more 2020 than a virtual cookie exchange y’all?! I am so excited to be participating in Laura Leigh’s Annual Virtual Cookie Exchange again this year! Last year was my first year participating & I loved being a part of it. Which reminds me, I need to bake those oreo peppermint cookies again asap!

I don’t do much baking throughout the year, but there is something about the holiday season that makes me want to bake! It is one of my favorite Christmas traditions & I think I’ve found another fun recipe to add to the baking list.

Today I am sharing a super easy Gingerbread Christmas Tree Cookie recipe that I saw on Skinny Taste. I found the recipe super easy to follow & I loved decorating these cookies. Don’t worry, the decorations are really fool proof, just wait & see!

There is also a really great GIVEAWAY running at the end of this blog post! To help y’all with your Christmas baking, we’re giving away 5 $25 Target gift cards!

Ingredients for the Cookies:

• 3 tbsp unsalted butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1/3 cup molasses
• 3 cups all-purpose flour plus more for dusting
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp allspice
• 1/4 tsp ground cloves

Ingredients for the Icing:

• 1 1/2 tbsp egg whites, room temperature
• 1/4 tsp fresh lemon juice
• 1 cup powdered sugar
• green food coloring (use to your liking)
• colored sprinkles (I used rainbow ones to make it a bit more colorful!)

Instructions:

1. Start with the butter, sugar and applesauce. Add to a large mixing bowl & beat until smooth.
2. Add the egg and molasses & mix well.
3. In another large bowl, prepare your dry ingredients. Combine flour, baking soda and the spices.
4. Add the dry ingredients to the sugar and molasses mixture, stirring well with the mixer.
5. Use your hands to form a large ball.
6. Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours. I prepared the dough the night before & left it overnight. By chilling it, the dough is much easier to work with.
7. Preheat the oven to 350°F. & go to town with the flour, coating the surface you’ll be working on. Work with a little bit of dough at a time & leave the remaining dough in the refrigerator while you do so.
8. Roll the dough out to 1/8-inch thickness, sprinkle a little flour on top of the dough if it’s a little sticky.
9. Trim the dough into a square, then cut the strips into triangles. This took me a few tries to accomplish. If you mess up the triangles, roll the dough out & start again.
10. Place the cookies 1 or 2 inches apart on a lined baking sheet. Bake 10-12 minutes.

For the Icing:

1. Mix the egg whites & lemon juice, then add in the powdered sugar.
2. If the icing is too thick, add a little bit of water at a time until you get your desired consistency.
3. Add a few drops of green food coloring to the icing. Start with a few drops at a time.
4. Transfer the icing to a ziplock baggie & trim one of the corners.
5. Once the cookies are cooled it’s time to decorate!
6. I went down the cookie in a zig zag motion with the icing, you really can’t mess this up. Apply sprinkles after each cookie is iced before the icing hardens, I learned this the hard way!

And there you have it y’all! These cookies were fairly simply, and I love the decorations on them!

Virtual Cookie Exchange 2020:

Follow the loop & start here! Laura Leigh’s Chocolate Chip Oatmeal Cream Pies! Cream pies seriously take me back to my childhood! These look incredible & I am dying to give this recipe a try.

Each gal will be sharing a different recipe & linking to another gal + their Christmas cookie recipe. Follow the loop to see all 9 recipes!

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