Ingredients

• 2 Tbsp ground Cinnamon
• 2 Tbsp ground Cardamom
• 2 Tbsp ground Ginger
• 1 tsp ground Nutmeg
• ½ tsp ground Cloves
• ⅛ tsp finely ground Black Pepper

• 6 cups Organic Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour
• 1 tsp Baking Soda
• ½ tsp Baking Powder
• 2 Tbsp Chai Spice (from above)
• 1 cup Unsalted Butter, room temperature (2 sticks)
• 2 cups Light Brown Sugar, packed
• 2 tsp Salt
• 2 Eggs
• 1 cup Molasses

• 2 Egg Whites
• 4 cups Powdered Sugar, sifted

Instructions

1. Combine all spices in a small bowl and transfer to a jar for storage. Use 2 tablespoons for the cookies; reserve the remainder for another use. 

1. In a medium bowl, whisk together flour, baking powder, baking soda and 2 tablespoons chai spice. Set aside. 

2. In a large bowl, cream together butter, brown sugar and salt until light and fluffy. Beat in eggs one at a time, scraping the bowl as needed. 

3. Mix in molasses until incorporated. Gradually add the dry ingredients and mix until dough forms. 

4. Divide dough into three equal portions. Roll each between two sheets of parchment paper to ⅛–¼ inch thick. Chill until firm, 30–60 minutes. 

5. For each tree, plan for about 9 cookies: 1–2 large base cookies, 4–5 medium middle cookies, and 2–3 small top cookies. 

6. Cut out the largest pieces first to form the tree bases, leaving more room in the dough for medium and small shapes. Cut out medium and small shapes next, using more medium and small pieces than large pieces to build height. 

7. Carefully lift cutouts and place on parchment-lined baking sheets. Re-roll any trim dough and repeat until you have enough pieces. 

8. Chill cut cookies again for at least 20 minutes to keep their shape. 

9. Preheat oven to 350°F. 

10. Arrange smaller shapes together on one tray and larger shapes on another, leaving at least ½ inch between cookies. 

11. Bake 10–12 minutes, until edges are very lightly browned, noting that larger cookies may need slightly longer. 

12. Allow cookies to cool completely on a wire rack before decorating. 

1. In a large bowl, whisk egg whites until slightly frothy. Gradually add sifted powdered sugar, whisking constantly until incorporated. 

2. Beat 5–7 minutes until smooth and glossy. It should hold stiff peaks. 

3. Use immediately for decorating, or cover tightly with plastic wrap pressed against the surface to prevent drying. 

1. Decorate cookies with royal icing as desired and allow the icing to fully dry before stacking. 

2. Stack cookies to build the trees, using a small dot of royal icing between each layer for added stability. Allow assembled trees to set completely before placing on a platter or centerpiece. 

3. Tips: Use a cookie-cutter set with at least 5 different sizes to give your tree a nice, tapered effect. Rotate cookies slightly as you stack to create a fuller shape.