Gingerbread Trees with Juniper Berry Glaze Recipe

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Gingerbread Trees with Juniper Berry Glaze
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  1. For cookies: Whisk 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.
  2. Preheat 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.
  3. Bake cookies until almost firm in center, 12 minutes. Cool on sheets 2 minutes, then cool on racks. Repeat, using all dough. Do ahead Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
  4. For glaze and decoration: Bring 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 70.71 Kcal (296 kJ)
Calories from fat 31.03 Kcal
% Daily Value*
Total Fat 3.45g 5%
Cholesterol 4.85mg 2%
Sodium 69.43mg 3%
Potassium 112.51mg 2%
Total Carbs 9.16g 3%
Sugars 3.98g 16%
Dietary Fiber 0.15g 1%
Protein 0.9g 2%
Iron 0.3mg 2%
Calcium 9.7mg 1%
Amount Per 100 g
Calories 399.28 Kcal (1672 kJ)
Calories from fat 175.2 Kcal
% Daily Value*
Total Fat 19.47g 5%
Cholesterol 27.36mg 2%
Sodium 392.07mg 3%
Potassium 635.36mg 2%
Total Carbs 51.73g 3%
Sugars 22.5g 16%
Dietary Fiber 0.85g 1%
Protein 5.08g 2%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 1%
Iron 1.6mg 2%
Calcium 54.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
  • 2

Good Points

  • saturated fat free

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