Skip to main content

Gingerbread Sandwich Trees

Today starts Christmas Cookies Week and I'm really excited to be bringing you three new to the blog recipes! It's a bit of a challenge to get into the spirit when it's 70 degrees and sunny in New England but some festive music and some gingerbread flavored coffee and I was ready to go!

We can't get enough gingerbread cookies around here.  I try at least one new one a season and this year it's Steve F's Gingerbread Sandwich Trees from Taste of Home.  I made absolutely no changes to the base cookie recipe and I used my homemade pumpkin pie spice mixture.


After the dough chilled I broke out my pastry mat. It makes rolling things out so much easier and contains the mess a whole lot better.  

I used a cookie cutter that was approximately 3 1/4" by 3 3/4" and I got 48 cookies.  The recipe states to put M&Ms on only half the cookies but I put them on all of them.

I still struggle with baking and my convection oven.  The first tray of cookies I pulled out the M&Ms had all cracked.  I lowered the temperature from 325 degrees to 300 degree and the next sheet was much better.

I did not tint the icing green, I left it white.  You could also use the chocolate covered sunflower seeds in place of the M&Ms.  They're great sandwiched with the frosting but they're yummy on their own too.

Thank you so much to Ellen from Family Around the Table for hosting #ChristmasCookies Week! Be sure to go and check out what the other bloggers are sharing by using the links down below! 


Gingerbread Sandwich Trees

Gingerbread Sandwich Trees
Author: Jolene's Recipe Journal


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


  1. Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, pie spice, baking soda, ginger and salt; gradually beat into creamed mixture. Refrigerate, covered, until easy to handle, about 2 hours.
  2. Preheat oven to 325°. 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 until edges are firm, 8-10 minutes. Remove to wire racks to cool completely.
  3. If using vanilla frosting, tint with green food coloring if desired. Spread frosting over bottoms of plain cookies; covered with decorated cookies. Store in an airtight container.
gingerbread, cut out, sandwich cookies
Cookies, Christmas, Dessert


Welcome to #ChristmasCookies Week! That time of year when we soften the butter, fire up the oven, and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness. 



Adorable sandwich cookies and a great start to the week Jolene.
Rebecca said…
These are adorable! I love how simple they are to make and still so festive.
Karen said…
That pastry mat is so cool with all of those instructions!
Julie said…
Super fun and festive! A great gingerbread treat!
This is such a fun and festive cookie! I am thinking of all the flavors I want to add to the icing layer!
What a gorgeous cookie! Perfect for a Christmas cookie tray.
Hezzi-D said…
These are such a fun way to make a holiday sandwich cookie!
Such a cute and festive holiday cookie. The star of any cookie plate!
Terri Steffes said…
ok, these win the internet today! How festive, cute, delicious and fun are these?
Inger said…
These are totally cute and unique!
Kathryn said…
These gingerbread sandwich cookies are so fun, colorful, and delicious! Can't wait to make these with my daughter this year!
Lisa said…
Delicious and so easy to make. Love them!
Radha said…
A perfect festive cookie with the flavors of the season. I would love to have a couple of these right now. I am planning to make these for my kids this holidays.

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f