• In a bowl, whisk first 6 ingredients. Set aside.

  • In a large bowl, beat butter and brown sugar until smooth. Beat in egg, then molasses. Stir flour mixture into butter mixture. Divide dough in half. Wrap and refrigerate 2 hr.

  • Heat oven to 350 degrees. On a well-floured surface, roll half the dough to 1/8-inch thickness. Cut tree shapes with 7 1/2-inch and 5-inch cookie cutters (or click here to make your own template); transfer to parchment-lined baking sheets. Re-roll scraps and cut. Repeat with remaining dough. With a sharp knife, slice half the cookies in half vertically, but do not pull halves apart. Bake 13 min.

  • Re-cut split cookies and transfer all cookies to racks to cool.

  • Combine confectioners' sugar with meringue powder and 2 tbsp water to make a royal icing glue. Place in a disposable piping bag and snip off a 1/4-inch point.

  • Smooth out cut edges of trees. Pipe a thick bead of icing glue along long side of 1 tree half. Press onto 1 whole cookie and stand it up to make sure trunk is level. Repeat with second tree half and let dry 30 min. (You may have to brace it with something, like a ball of foil.) Repeat with all trees. Pipe icing along edges, dust with confectioners' sugar or sprinkle with coconut "snow." Makes 5 large (4 servings) or 8 small (2.5 servings) cookies. Make 'em Mini: Go with a 2-inch cookie cutter. Opt for simple decorations - otherwise, they may look super busy.

Sharing is Caring

  • These super-sized sweets are meant to be shared. So break each up and hand out to family and friends. A large tree serves 4, the smaller one about 2 1/2. Nutrition per portion: 201 kcal, 5 g fat (3 g sat), 2 g pro, 37 g carb, 23 g sugars, 1 g fiber, 63 mg sodium