Gingerbread Christmas Tree Cookies

Step 1

In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well.

Step 2

In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well with the mixer. Use your hands to form a large ball, the dough will be a little sticky.

Step 3

Wash and dry your hands. Place flour on your hands so the dough doesn't stick to you, then divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.

Step 4

After the dough has chilled 2 hours, preheat the oven to 350°F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so.

Step 5

Depending on how thin you roll the dough out and the size of your trees, makes at least 60 tree cookies.

Step 6

Roll the dough out to 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky. Trim the uneven edges off to square the dough, then using a knife cut the dough into 3 1/2 inch

Step 7

strips. Then cut the strips into triangles.

Step 8

Place the cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake 10-12 minutes.

Step 9

Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well then add a few drops of green food coloring until you get the color you desire.

Step 10

If the icing is too thin, add a little more powdered sugar, if it's too thick add a drop of lemon juice or water. Transfer to a piping bag to decorate cookies when cookies are cooled.

Step 11

To decorate, pipe the cookies with the frosting one at a time, quickly adding the sprinkles before it hardens.