Louise’s Gingerbread Christmas Tree
Breville Test Kitchen

Breville Test Kitchen

Louise’s Gingerbread Christmas Tree

Spiced golden gingerbread stars stack to form this gorgeous holiday centerpiece. A much-loved festive sweet treat in Louise’s house, a production line of cookies gets underway with all big and little hands on deck. Cookies are cooled and stored, so the tree can be easily assembled for parties or as a gift. No wonky chimneys or soggy walls, just some easy gingerbread-magic to capture the spirit of the season.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

1 hr 45 mins total time

30 mins active time


Makes 1



  • all-purpose flour icon
    3 cups (1 lb) all-purpose flour

    plus extra for dusting

  • baking powder icon
    2 tsp baking powder
  • ground ginger icon
    2 tsp ground ginger
  • ground cinnamon icon
    2 tsp ground cinnamon
  • ground nutmeg icon
    1 tsp ground nutmeg
  • ground cloves icon
    ¼ tsp ground cloves
  • kosher salt icon
    ¼ tsp kosher salt
  • unsalted butter icon
    4 oz unsalted butter

    chopped, at room temperature

  • light brown sugar icon
    ¾ cup (5¼ oz) light brown sugar
  • vanilla extract icon
    2 tsp vanilla extract
  • unsulfured molasses icon
    ¼ cup (3 oz) unsulfured molasses

    not blackstrap

  • large egg icon
    1 large egg

    at room temperature

  • Cooking spray icon
    Cooking spray

For the icing

  • powdered sugar icon
    ½ cup (2½ oz) powdered sugar

    plus extra for dusting

  • boiling water icon
    2 tsp boiling water



  • 1Sift the dry ingredients into a bowl and set aside.
  • 2Place the butter, sugar and vanilla in the bowl of a stand mixer. Using the paddle attachment, beat on medium-high speed for 2 minutes, or until well combined and just creamed. Add the molasses and egg and beat to combine. Reduce the speed to low, gradually add the flour mixture, beating to form a firm dough.
  • 3Turn the dough onto the countertop and shape into a ball. Divide into two portions and roll each portion between sheets of parchment paper until 1/8-inch thick. Lightly dust the dough with flour if it starts sticking to the parchment. Place on a tray and refrigerate for 30 minutes, or until firm.
  • 4Insert the wire rack into position 5. Set the oven to Cookies, No fan, 355°F, for 8 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 5Lightly spray 3 sheet pans with oil and line with parchment paper.
  • 6Using a 10 piece 1¼-inch to 4¾-inch 6-pointed star cookie cutter set, cut 3 stars of each size. Place the stars on the prepared pans, from largest to smallest stars.
    Tip: Cut out any leftover dough into gingerbread men shapes.
  • 7Once preheated, place the pan with the largest stars in the oven and cook for 8 minutes. Place the remaining 2 pans in the refrigerator.
  • 8Cookies should just start to color around the edges. If not, cook them a little longer.
  • 9Transfer the cookies to a wire rack to cool. Repeat with the medium-sized stars then the smaller-sized stars.
  • 10Just before assembling, sift the powdered sugar into a bowl. Add enough of the boiling water to form a smooth paste. Spoon the icing into a piping bag or resealable plastic bag and snip the tip.
  • 11Stack the stars, starting with the largest to the smallest, alternating the points of the stars, securing each layer with a little icing and finishing by standing the smallest star upright. Stand for 15 minutes, or until the icing has set.
  • 12Dust with powdered sugar and serve.

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