Lemony Gingerbread Trees

Courtesy of Kara Kimbrough

For the cookies:

2-1/2 cups all-purpose flour, plus more for rolling

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon cinnamon

1 teaspoon coarse salt

2 sticks unsalted butter, room temperature

3/4 cup granulated sugar

1 large egg

1/4 cup unsulfured molasses

For the icing:

2 tablespoons fresh lemon juice

1-1/3 cups confectioners' sugar

Sanding or coarse sugar (optional)

In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl of an electric mixer, beat butter and granulated sugar on medium-high until creamy, about 3 minutes. Add egg and beat to combine. Add molasses and beat to combine. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, at least one hour.

Preheat oven to 350 degrees F. On a lightly floured work surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cookie cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, one inch apart, on two parchment-lined baking sheets. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.

To make the icing: In a small bowl, combine lemon juice and confectioners' sugar and whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar, if desired.

Makes 60 cookies.