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–+ servings
edible gingerbread cookie wreath with Christmas cookie designs

Gingerbread Cookie Wreath

This Gingerbread Cookie Wreath is both a delightful holiday dessert and a fragrant, festive decoration.
5 from 1 vote
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Prep Time 2 hours 20 minutes
Cook Time 12 minutes
Decorating/Drying Time 4 hours
Total Time 6 hours 32 minutes
Course Dessert
Cuisine American
Servings 1 Wreath
Calories 4056 kcal

Equipment

Ingredients
 
 

Gingerbread cookie dough

  • ⅔ Cup Unsalted butter softened
  • ¾ Cup Brown sugar light or dark
  • ⅔ Cup Dark Molasses use unsulfured molasses
  • 1 Large Egg room temperature
  • 3 ½ Cups All-purpose flour
  • 1 Tablespoon Ground ginger
  • 2 teaspoons Ground cinnamon
  • ¼ teaspoon Ground cloves
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt

Royal Icing

  • 4 Cups Powdered sugar
  • 5 Tablespoons Warm water
  • 3 Tablespoons Meringue powder
  • Optional gel food coloring

Instructions
 

Gingerbread dough

  • Whisk together flour, ginger, cinnamon, cloves, baking soda and salt in a large bowl. Sift flour through a fine mesh sieve if necessary to remove any lumps. Set aside.
    3 ½ Cups All-purpose flour, 1 Tablespoon Ground ginger, 2 teaspoons Ground cinnamon, ¼ teaspoon Ground cloves, 1 teaspoon Baking soda, ½ teaspoon Salt
  • Place butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment (note - a hand-mixer may be used).
    ⅔ Cup Unsalted butter, ¾ Cup Brown sugar
  • Mix butter and brown sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides of bowl as needed.
  • Add molasses to mixing bowl. Mix on medium speed until well combined. Scrape down sides of bowl as needed.
    ⅔ Cup Dark Molasses
  • Add egg to mixing bowl. Mix on medium speed until combined, scraping down bowl as needed.
    1 Large Egg
  • Add dry ingredients (flour, spices, etc...) to mixing bowl. Mix on low speed until well combined.
  • Note: if dough appears crumbly, gently knead with your hands until it comes together.
  • Divide dough in half and form into two flattened discs. Wrap each disc in plastic wrap. Place in refrigerator for 2 hours or until fully chilled.

Gingerbread wreath base

  • Preheat oven to 350℉ / 180℃
  • Prepare a baking sheet by lining with parchment paper or a silicone baking mat.
  • Generously flour your work surface to prevent sticking. Take half of the dough and roll it out into a circle about ¼ inch thick and 11 inches in diameter.
  • Using a 10-inch round cake pan or bowl as a guide, cut out a 10-inch circle and set aside the excess dough.
  • Then, use an 8-inch cake pan or bowl to cut out an 8-inch circle from the center of the larger circle, setting aside the excess dough.
  • Transfer to a baking sheet and bake at 350℉ / 180℃ for 18 minutes. Set aside to cool completely.

Gingerbread cookies

  • Preheat oven to 350℉ / 180℃
  • Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
  • Generously flour a work surface. Continue to add more flour if dough starts to stick when rolling out.
  • Roll the dough into a sheet until it is slightly less than ¼ inch thick.
  • Using your choice of cookie cutters, cut the dough into shapes and place them on baking sheets. Continue rolling out the dough and cutting shapes until all the dough is used up.
  • Bake cookies that are approximately 2 - 3 inches in size for 8 to 10 minutes. For larger cookies, bake a few minutes longer, and for smaller cookies, bake a few minutes less.
  • Allow cookies to cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Royal icing

  • Place powdered sugar, warm water and meringue powder in the bowl of a hand or stand mixer. Begin mixing on low speed and gradually increase speed to medium high. Mix for 3 - 4 minutes.
    4 Cups Powdered sugar, 5 Tablespoons Warm water, 3 Tablespoons Meringue powder
  • Cover bowl with a damp kitchen towel to prevent icing from drying out.
  • Optional - add food color(s) of your choice to color royal icing
    Optional gel food coloring
  • Decorate cookies as desired. Set aside for a few hours or until icing has dried.

Assemble gingerbread wreath

  • Once the cookies have cooled completely, decorate them with royal icing in your favorite patterns and designs.
  • Attach cookies to the wreath by applying royal icing to the back of each cookie. Set aside wreath for 4–6 hours, or until the icing has fully dried and hardened.

Video

Notes

  • If the dough cracks, it may be too cold. Let it sit at room temperature for a few minutes before rolling. You can also knead it lightly to warm it up slightly.
  • If dough becomes sticky, place it back in your refrigerator for 15 minutes to chill it slightly.

Nutrition

Calories: 4056kcalCarbohydrates: 1171gProtein: 54gFat: 132gSaturated Fat: 80gPolyunsaturated Fat: 8gMonounsaturated Fat: 34gTrans Fat: 5gCholesterol: 511mgSodium: 2490mgPotassium: 4162mgFiber: 15gSugar: 330gVitamin A: 4066IUVitamin C: 0.2mgCalcium: 779mgIron: 34mg
Keyword cookie wreath, gingerbread cookie wreath
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