These 3D Gingerbread Cookie Trees Are The Perfect Holiday Treat This Year

Gingerbread houses are classic and cute, but they can be a bit of a hassle to put together. If you still want a decorative dessert that won't take all day — or all of your sanity — to set up, these 3D Gingerbread Cookie Trees are the perfect option! Here's everything you'll need to make this festive treat, plus how to make them!

Ingredients

  • pre-made gingerbread cookie dough
  • 1 stick unsalted butter, softened
  • 3 1/2 cups powdered sugar, divided
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons milk or cream
  • 1 egg white
  • 1-2 teaspoons fresh lemon juice
  • sprinkles and sugar pears for decorating
  • flour for dusting
  • piping bag and piping tip

Directions

1. Pre-heat oven to 350 degrees Fahrenheit. Line baking sheet(s) with parchment paper and set aside.

2. Lightly dust a clean work surface with flour. Roll out the pre-made gingerbread cookie dough to about 1/4-inch to 1/8-inch thick.

3. Use cookie cutters to cut out two cookies per size, per tree.

4. Carefully transfer the cookie dough to the baking sheets.

5. Bake for about 8 – 10 minutes or until the cookies just barely start to crisp around the edges.

6. Let cookies rest on a wire rack until cool, then pair up each cookie with one of equal size.

7. Repeat with remaining cookie dough.

8. Meanwhile, make the filling by mixing the butter until smooth.

9. With the mixer on low, gradually add in two cups of the powdered sugar, vanilla and milk.

10. Once incorporated, mix on medium-high until smooth and fluffy.

11. Spread the filling on the bottom of one of the cookies from each pair. Sandwich the cookies together and set aside.

12. To make the decorative royal icing, mix the egg white with a whisk attachment until foamy.

13. Gradually add in the remaining 1 1/2 cups powdered sugar, then turn the mixer up to medium-high.

14. Continue to mix on medium-high until fairly stiff and opaque in color.

15. Add in the lemon juice and mix until combined.

16. Fill a piping bag, fitted with a plain round piping tip, with the royal icing.

17. Decorate the tops of each cookie with the royal icing and toppings.

18. Using the royal icing as “glue” to stack together each tree, using one cookie sandwich in each size. Top the cookie tree with a star standing upright, if desired.

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Header image via Brit+Co

When the new cookbook Crumbs: Cookies & Sweets from Around the World by food writer, recipe developer, and self-confessed baking obsessive Ben Mims arrived in my mailbox, I was instantly smitten. Not only because I LOVE fresh-baked cookies in all varieties, but because this book is stunning, from the elegant cover to the beautiful photography by Simon Bajada inside. My mom was visiting and she was obsessed too, but I couldn't bring myself to part with it! It's also a great holiday gift for the baker in your life — or a great gift to give yourself. 😉 Regardless, here's Ben's best baking tips — plus three international cookie recipes you can bake right now!

Swirled Pig's Ears Cookies (Vietnam)

Simon Bajada

Bake your way around the world with Crumbs's 300 irresistible cookie recipes from nearly 100 countries, from classic chocolate chip cookies to date-filled maamoul, and almond macaroons to cardamom biscuits, Italian waffle cookies, and Okinawan brown sugar shortbread.

Simon Bajada

"Cookies are condensed pieces of excess," says Ben. "They allow everyone to feel extravagant and rich for a second. I think that’s a universal appeal for everyone. They bring joy while eating them, no matter how you feel the rest of the time. And sharing in that joy is what cookies do best; they allow you to physically give out happiness in a few bites."

He's sharing an excerpt of three cookie recipes below!

Simon Bajada

Chocolate-Glazed Polish Gingerbread (Poland)

Adapted from Crumbsby Ben Mims

Preparation time: 50 minutes, plus cooling and setting time

Cooking time: 20 minutes

Makes: 30 cookies

INGREDIENTS

For the cookies:

  • 6 tablespoons (125 g) honey ¼ cup (50 g) white US granulated (UK caster) sugar
  • 2½ tablespoons (35 g) unsalted butter
  • 1 tablespoon water
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cardamom
  • 2 tablespoons sour cream
  • 2¼ cups (315 g) all-purpose (plain) flour, plus more for dusting
  • ½ teaspoon baking soda (bicarbonate of soda)
  • ¾ teaspoon fine sea salt

For the chocolate glaze:

  • 1½ cups (200 g) powdered (icing) sugar
  • 1/3 cup (30 g) natural cocoa powder
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons whole milk, plus more if needed

DIRECTIONS

  1. Make the cookies: Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
  2. Pour the honey into a small frying pan and place over medium-high heat until the honey starts to bubble around the edges and is loose. Remove the pan from the heat and stir in the white US granulated (UK caster) sugar, butter, water, cinnamon, nutmeg, cloves, allspice, and cardamom until the sugar dissolves. Pour the mixture into a medium bowl and let cool for 10 minutes.
  3. Stir in the sour cream until smooth, then add the flour and sprinkle over the baking soda (bicarb) and salt. Fold the mixture with a silicone spatula or wooden spoon until the dough just comes together and there are no dry pockets of flour remaining.
  4. Scrape the dough onto a lightly floured work surface. Using a lightly floured rolling pin, roll out the dough to ½ inch (13 mm) thick. Using a 2½- to 3-inch (6.5 to 7.5 cm) round or heart-shaped cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the scraps to cut out more cookies.
  5. Bake until the cookies are risen, golden brown at the edges, and give just slightly when pressed on top, 15-20 minutes, switching racks and rotating the baking sheets front to back halfway through. The cookies will firm up considerably upon cooling so err on the side of underbaking them.
  6. Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.
  7. Make the chocolate glaze: In a small bowl, whisk together the powdered (icing) sugar and cocoa. Add the vanilla and 2 tablespoons of the milk and stir until a thick paste forms. Add another 1 tablespoons milk and stir until the glaze is pourable and smooth but not too runny. Add more milk if needed to reach the consistency you want.
  8. Balance a cookie on the tines of a fork and position it over the bowl of glaze. Use a spoon in your other hand to spoon glaze over the cookie, allowing the excess to drip back into the bowl. Once the glaze stops dripping, return the cookies to a rack or a baking sheet. Repeat glazing the remaining cookies. Let the glaze dry until set before serving.

Simon Bajada

Rainbow Sprinkles-Covered Cookies (Mexico)

Adapted from Crumbsby Ben Mims

Preparation time: 15 minutes, plus 1 hour chilling time

Cooking time: 15 minutes

Makes: About 36 cookies

INGREDIENTS

  • 2 cups (280 g) all-purpose (plain) flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • ¾ cup (150 g) white US granulated (UK caster) sugar
  • ½ cup (115 g) cold-rendered leaf lard or vegetable shortening, softened
  • 4 tablespoons (2 oz/55 g) unsalted butter, softened
  • 1 teaspoon pure vanilla extract, preferably Mexican
  • 2 eggs, 1 whole and 1 separated
  • 1 tablespoon water
  • ½ cup (120 g) rainbow-colored nonpareils (hundreds & thousands) or small dragées

DIRECTIONS

  • Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, with a hand mixer, combine the sugar, lard, butter, and vanilla and beat on medium speed until light and fluffy, 2-3 minutes. Add the whole egg, beat until smooth, then add the egg yolk to the bowl, beating until smooth. Add the flour mixture to the bowl and stir until a dough forms and there are no dry patches of flour remaining. Cover the bowl with plastic wrap (cling film) and refrigerate the dough for 30 minutes to firm.
  • Scrape the dough onto a lightly floured work surface and use a rolling pin to flatten the dough to ¼ inch (6 mm) thick. Using a 2½-inch (6.5 cm) round cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the dough and cut out more cookies. Place the baking sheets in the refrigerator for 30 minutes to firm the dough rounds.
  • Meanwhile, make an egg wash by whisking the remaining egg white with the water until smooth. Place the nonpareils in a shallow dish or large plate.
  • Using a pastry brush, brush some of the egg wash over the top of a dough round and place the round, brushed-side down, in the nonpareils to completely encrust that side. Invert the cookie and return it to its spot on the baking sheet. Repeat with the remaining dough rounds.
  • Bake until light golden brown at the edges and just set in the center, 12-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
  • Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.

Simon Bajada

Flower Shaped Butter Cookies (Italy)

Adapted from Crumbsby Ben Mims

Preparation time: 45 minutes

Cooking time: 15 minutes

Makes: About 24 cookies

INGREDIENTS

  • 1 cup (140 g) all-purpose (plain) flour
  • ¾ cup (105 g) potato starch or cornstarch (cornflour)
  • ¾ teaspoon fine sea salt
  • 2 hard-boiled egg yolks
  • 1 stick (4 oz/115 g) unsalted butter, softened
  • ½ cup (65 g) powdered (icing) sugar, plus more for dusting
  • 1 teaspoon pure vanilla extract or almond extract
  • Finely grated zest of 1 lemon

DIRECTIONS

  1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, potato starch, and salt. Place a fine sieve over a large bowl and use a silicone spatula to press the hard-boiled egg yolks through the sieve, scraping the back of the sieve to ensure you get all the egg yolk. Add the butter and sugar, and beat on medium speed with a hand mixer until pale and fluffy, 2-3 minutes. Beat in the vanilla extract and lemon zest. Add the dry ingredients and stir until the dough forms and there are no dry patches of flour remaining. Gather the dough into a ball.
  3. Working on a lightly floured work surface, roll out the dough with a rolling pin to ⅜ inch (1 cm) thick. Using a 2½-inch (6.5 cm) flower-shaped cutter, cut out shapes of dough. Reroll the scraps to cut out more cookies. Transfer the shapes to the prepared baking sheets, spaced 1 inch (2.5 cm) apart. Using the end of a narrow-handled wooden spoon or a ½-inch (13 mm) round piping tip (nozzle), punch out the center of each dough flower. Reroll the centers to make more cookies or discard them.
  4. Bake until golden brown at the edges and dry to the touch on top, 10-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
  5. Transfer the baking sheets to wire racks and let the cookies rest on the pans for 1 minute. While they are still hot, dust the cookies with sugar and then transfer directly to the racks to cool completely.

VARIATION

Castagnese

Substitute the same weight of chestnut flour for the potato starch.

Chocolate Chip Cookies (United States)

Simon Bajada

"Ben's best baking tip? "Be patient. So much of the success of your baking comes down to simply giving things the time they need to set up or cool down. Don’t rush things. Always set a timer. Oh, and use a scale! Using the proper weight of ingredients (versus using volume measurements) will be the single greatest determining factor in the outcome of your cookies and all baked goods."

There's so much inside of Crumbs, including the origin story of each cookie and its region. Try them for breakfast, with afternoon tea, on holidays, or as a late-night snack, they are that good!

Subscribe to our newsletter for more recipe inspiration!

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

Last year, some of us celebrated the holidays apart from our families for the first time. COVID has brought with it many changes, some of them arguably positive (like increased flexibility to work from home), some difficult (such as the realization of vastly different political and social views between family and friends), and some horrible (obviously, the health implications of a global pandemic). However, for some of us, celebrating the holidays without family members isn't exclusively due to COVID. In addition to so many of us living in different areas than our families of origin, some of us simply don't have close bonds with the people we grew up around. Sometimes, this can cause loneliness.

If you're not close with your family members, the holidays can be a difficult time. This is doubly true if you don't have a close circle of friends to call upon. But make no mistake, if this sounds like your situation, you're not alone — there are thousands of other people going through the same struggles you are. We sat down with Irad Eichler, founder of Circles, a website that connects people who are sharing similar struggles, like heartbreak, grief, or loneliness. Here are some of Eichler's tips for coping — and even thriving! — during the holiday season when you're not planning on spending it with your family, for one reason or another.

Don't Fall For "Perfect Families" On Social Media

Laura Chouette

The first VERY important step to having a joyous holiday season when you're going it alone is to stop believing the narrative that others' family situations are perfect, Eichler says.

"Remember people only post a moment in time, and only the moments when they look their happiest and best."

In addition to the fact that everything you see on social media is curated for the 'gram, it's also important to remember that by focusing on what others have and you lack, you risk failing to see the great things at play in your own life.

"These holiday periods can become a time of focusing on who and what we don't have, rather than who or what we do, and can cause a negative spiral into depressing and dreadful feelings of inadequacy," says Eichler.

Gratitude is the reason for the season, after all. So instead of only seeing the negative, try some gratitude journal prompts to help you focus on what's actually really wonderful about your life right now.

Make An Effort To Deepen New Connections

Joel Muniz

While it may seem like everyone has friends and family to spend time with during the holiday season, that doesn't mean no one is available for deepening a blossoming relationship or new friendship.

"Make a list of people you can or would like to connect with, and try to reach out to at least one of them," advises Eichler.

Reaching out doesn't have to mean a big plan or an hour-long conversation. Even a quick text letting a friendly coworker know you're thinking about them can go a long way toward deepening the relationship and moving it in the direction of closer friendship.

Don't have an acquaintance in mind? Then it's time to make new acquaintances. What's more in line with the Christmas spirit than attending a Meetup or event full of people eager to make new friends?

"Join groups with similar interests to yours, such as hiking, baking, or games. Push your boundaries and be brave - you might find new people who have much in common with you."

Give Back

Priscilla Du Preez

The holiday season is a great time to focus on giving back to your community, and coincidentally, acts of generosity and kindness are known to reduce loneliness and help people feel happier. One study found that knowing a few of your neighbors and doing small acts of kindness for them — such as cheering them up, listening to them, mowing their lawn, providing advice about local business recommendations and job opportunities, and chatting over the fence — was statistically correlated with feeling less lonely and having a lower risk of depression.

Helping out elderly neighbors can be a particularly gratifying way to give back.

"Notice older lonely people in your neighborhood or community who might have no family at all, and offer to help them," says Eichler. "These can become mutually meaningful connections, and help you 'adopt' a grandparent."

Connect With Others Online

Thought Catalog

Finally, use the Internet for its highest and best purpose: to connect people. Whether you're using Meetup to find in-person events, digital forums for having conversations about special interests, or programs like Circle for getting support from others in your situation, the opportunities to create new connections are practically endless.

"There are many interest groups that can be found digitally, where or any person can connect with others in the same life stage, going through the same challenges, or who would like to explore the same interests," Eichler states. "Meaningful connections can be formed easily in these circumstances. The Internet enables us to find and connect to people all over the world who fit this, and to whom we can become more easily attached, as we are able to find people with the exact interests that energize us."

If you're struggling with loneliness, you're not alone. Connect with our digital community of makers and creatives here at Brit+Co by following us on IG and signing up for our newsletter!

This post has been updated.

For me, fall baking sessions are my Super Bowl – they’re a whole event, swarmed with countless bowls of all sizes, counters cluttered with flour and sugar, and screaming timers reminding me where I need to be and when. When it comes to the fans, my friends and family anxiously await a sweet treat on the sidelines, and I couldn't be happier to deliver!

Among all the seasonal desserts fit for fall, my favorite thing to make is fall cookie recipes of all kinds. Last year, Taylor Swift’s chai cookie recipe had a chokehold on me, but this year, I’m craving all things pumpkin. Luckily, there are so many delicious fall cookie recipes out there to choose from. Here are my 14 favorites that I can’t wait to bake up this fall!

Meredith Holser

Taylor Swift Chai Sugar Cookies

I probably made these 5 times last year, and I can't wait to do it all again this season! These chai cookies, popularized by none other than Taylor Swift herself, are perfectly plump, chewy, crispy, and sweet all at once. The warm chai spice is fall's best flavor match, especially when you enjoy 'em with a hot PSL or spiked coffee. The sweet icing is non-negotiable! (via Brit + Co)

Sarah Anderson

Paleo Pumpkin Chocolate Chip Cookies

Pumpkin and chocolate, what more could you want?! These Paleo-approved cookies are crafted with wholesome ingredients, so you can feel good about indulging any time of day. (via Sarah Anderson for Brit + Co)

Lifestyle of a Foodie

Pumpkin Pie Cookies

Crumbl, who? These copycat cookies are like a tasty hybrid between a pie and a cookie, and they couldn't be yummier. Each one is super dense, so just one will do you in perfectly this fall. (via Chahinez of Lifestyle of a Foodie for Brit + Co)

Brittany Griffin

Gluten-Free Chocolate Chip Cookies

Fear not, gluten-free babes. Here's a fall cookie recipe for you! These GF chocolate chip cookies are just as ooey-gooey as their non-GF counterparts, and they're super easy to whip up. Plus, you can freeze the dough in individual portions to stretch the shelf life of this recipe and have cookies on-deck all fall long! (via Brit + Co)

Lifestyle of a Foodie

Spider Halloween Cookies

If you just can't wait for Halloween, these cute lil' spider cookies will help you dish up all the spooky vibes ahead of time. A Reese's cup spider sits atop an "oh-so tender" snickerdoodle cookie base, which is a total match made in Halloween dessert heaven. (via Chahinez of Lifestyle of a Foodie for Brit + Co)

Completely Delicious

Chocolate Marshmallow Cookies

Forget s'mores – these marshmallow cookies look entirely too appetizing. The chocolate cookie base is chewy and soft, complementing the melty 'mallow seamlessly. Each bite is topped off with a layer of melted chocolate to really seal the deal. Add this fall cookie recipe to your bake list, stat! (via Completely Delicious)

Kathryn's Kitchen

Bakery Style Oatmeal Raisin Cookies

Oatmeal raisin cookies will always hit the spot no matter the time of year, but the warm spices and oatmeal notes they deliver seem especially perfect for eating on a cozy fall evening. This recipe emulates fresh cookies from a bakery, so you can snack on a high-quality sweet treat without ever leaving the house – or paying a premium price for a single cookie! (via Kathryn's Kitchen)

Vanilla and Bean

Vegan Peanut Butter Kisses

These vegan cookies are a total classic. The "tender and moist peanut butter cookie" will have you in a trance, while the "irresistible dark chocolate ganache center" will leave you craving more! (via Vanilla and Bean)

Half Baked Harvest

Brown Butter Pumpkin Oatmeal Latte Cookies

Brown butter is the best (and easiest) way to level up your fall cookie recipes. It adds some nuanced flavor notes that you just don't get from un-browned butter, plus a nice nuttiness that feels super fall-like. These oatmeal-packed cookies also boast pumpkin, so they'll work really well with your morning PSL. (via Half Baked Harvest)

Feel Good Foodie

Thumbprint Cookies

I love making thumbprint cookies because you can customize them based on the jam you have on-hand, or even make a few different varieties depending on your mood. These "buttery" shortbread cookies are complete with whatever you choose! (via Feel Good Foodie)

Bowl of Delicious

Pumpkin Oatmeal Cookies with Cranberries and Chocolate Chunks

Talk about loaded. These fall cookies settle into the season in such a tasty way, thanks to dried cranberries and copious amounts of chocolate chunks. They're made with whole grains and no refined sugar, so they've gotta be healthy, right?! Sweetened with maple syrup and finished with a dash of cinnamon and pumpkin spice, you'll be baking these (and devouring them) every week. (via Bowl of Delicious)

Takes Two Eggs

Five Spice Snickerdoodle Cookies

These cookies boast star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds to form their flavor. Think of them like a more complex snickerdoodle! They come together in just 30 minutes, which is definitely preferred on busy fall evenings. (via Takes Two Eggs)

Rachel Mansfield

One-Bowl Vegan Chocolate Chunk Cookies

One bowl and 15 minutes is all you need to create some seriously good vegan chocolate chunk cookies. The best part about this recipe in particular is it leverages wholesome ingredients, so your cookies come out healthier than most other fall cookie recipes. They're totally snack-worthy, no matter what time of day it is! (via Rachel Mansfield)

Butternut Bakery

Brown Butter & Maple Chewy Pumpkin Cookies

These chewy cookies satisfy every fall craving you could possibly have: brown butter, maple, and pumpkin. Top 'em off with some chunky sea salt, and prepare to be impressed. (via Butternut Bakery)

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Zach Bryan and Brianna "Chickenfry" LaPaglia's explosive breakup is everywhere right now. From his seemingly one-sided social media posts to all the bombshell revelations she keeps dropping, it's clear this split is NOT amicable. Both parties are dropping tons of lore, info, and everything in between — including new music?! — right now, so it makes sense if you can't keep up. Luckily, I'm here to help break this breakup down for you! Here's everything you need to know about Zach Bryan and Brianna Chickenfry's relationship...or lack thereof.

Neilson Barnard/Getty Images for The Recording Academy

October 22, 2024 – Zach Bryan Announces His Breakup With Brianna Chickenfry

On October 22, 2024, after some recent speculation that Zach Bryan and Brianna Chickenfry split up, Zach took to his Instagram stories. The country star said, "Addressing something: Brianna and me have broken up with [each other] and I respect and love her with every ounce of my heart. She has loved me unconditionally for a very long time and for that I'll always thank her."

He continued, noting, "I have had an incredibly hard year personally and struggled through some pretty severe things. I thought it would be beneficial for both of us to go our different ways. I am not perfect and never will be. Please respect Brianna's privacy and space in this and if you have it in your heart, mine too."

To wrap it all up, he closed by apologizing to his fans. He said, "With everything I am and to anyone I let down, I am sorry. I try my best in everything. I failed people that love me and mostly myself."

www.youtube.com

- YouTube

Brianna hopped on her own Instagram stories shortly there after. She posted, "Hey guys I'm feeling really blindsided right now. Gonna hop off social media for a while and attempt to heal privately, when I'm ready I'll be back and ready to talk. I love you guys so much thank you for all of your kind words. Remember you are so loved and everything's always gonna be okay 🫶"

The Brianna got on Youtube next, posting a raw, emotional video about the situation. Sitting on the floor of her bathroom, she opened up as much as she could in the moment about her breakup. She said, "I just woke up to Zach posting on his Instagram that we broke up and I had no idea that post was going up. He didn't text me, he didn't call me. I just woke up to a bunch of texts, like, 'Are you okay?'"

Brianna, with her teary eyes and red face, explained she's been crying for "five days straight." She said, "I'm at the point where it's like, how can you give someone everything and love them so unconditionally, like through stuff that you shouldn't because you just love them and you want them... like you see the good in them?"

The internet personality said that this is all "so embarrassing" and "really, really heartbreaking." She elaborated that the couple broke up on October 21, but wanted to process on her own and "didn't want it to be public."

Much like her Instagram story, she told her audience that she'll come back when she's ready.

www.youtube.com

- YouTube

November 7, 2024 — Brianna Claims Zach's Emotionally Abusive, Wanted $12Mil NDA

Well, it appears this week, Brianna decided she's ready. On Barstool Sports' BFF's Pod November 7, 2024, Brianna gave an inside look at the breakup unlike any other. Not only did she claim Zach was abusive, but she also alleged that he offered her a $12 million NDA to "not talk about the relationship."

After saying it's been the hardest year of her life, she said. "I'm still scared right now because I'm scared of him. My brain's rewired and I'm scared to make him mad and last week, I didn't want to talk about it 'cause I was scared."

Brianna then described the alleged emotional abuse. She noted that everything was cyclical and that he would build her up only to break her back down again. "There was always another excuse as to why he was treating me so poorly and why I'm crying myself to sleep every night, why he's screaming at me," she said. "And then you wake up, it's the apology, it's the 'I'm going to be better like I need you in my life,' but if you've been through this — I don't expect people to understand emotional abuse if you haven't been through it. I hope you never have to go through it but if you've been there you know what I'm talking about."

Not only does Brianna allege she was offered an NDA, but she said that other women that came before her had to sign their own agreements. She declined the offer because she didn't want to "sign away [her] experiences and what [she] went through to protect someone that hurt [her]." She also wanted to share this experience for other women who've suffered something similar.

And when it comes to the logistics of losing out on the famous lifestyle and alleged $12 million? She said, "It was never about the money — I was with the dude because I loved the dude."

Jason Kempin/Getty Images for Pilgrimage Music & Cultural Festival

November 8, 2024 — Zach Quit Touring Amid Abuse Allegations

On November 8, 2024, Zach posted on Instagram — where he clearly loves to share all his big news — that not only is his new single "High Road" out today, but that he's also ending his tour early. Read his full statement here:

After not being home for a year and a half I drove out to my mothers gravestone in the dead of night a few days back on familiar Oklahoma roads and I came to realize just like in the past, that she never would call me again

Told her I quit touring because I got accepted to get my masters in Paris next year, I told her I was back in Oklahoma, told her about all my best friends in New York and all the nights we howled with the moon, told her about the immeasurable laughter my band and me have shared these last five years, all the calluses on my finger tips, every tear shed, told her about making it on The Rolling Stone and most importantly told her about porch swinging with my beautiful sister.
I wrote the chorus for this song a month or two back and finished it when I realized I was blessed with all these things.

I figured it was about time I released it.

Thank you guys for listening to ‘This Worlds a Giant’ last night and thank you to all the people who love me; who have truly carried the weight with me.

Seems that all these Quiet Dreams have gotten much too heavy but I’m home now and I’ll hold you through the pain.

High Road is out today and I appreciate all of you"

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