Description
Festive gingerbread wreath cookies are the perfect holiday treat. Soft, spiced cookies shaped into wreaths and adorned with icing for a delightful seasonal dessert.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (230g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1 large egg
- 1/2 cup (120ml) molasses
- 1 teaspoon vanilla extract
- Royal Icing:
- 2 cups (240g) confectioners' sugar
- 1 tablespoon meringue powder
- 2–3 tablespoons warm water
Instructions
- In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- In a separate bowl, beat the butter and brown sugar together until creamy. Mix in the egg, molasses, and vanilla until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Divide the dough into two discs, wrap in plastic, and chill for at least 2 hours.
- Preheat oven to 350°F (177°C). Roll out the dough on a floured surface to 1/4-inch thickness. Cut into wreath shapes using cookie cutters. Chill the cutouts for 10 minutes.
- Bake for 9-11 minutes until edges are lightly browned. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the royal icing, beat confectioners' sugar, meringue powder, and warm water until stiff peaks form. Decorate the cooled cookies with icing.
Notes
Store cookies in an airtight container at room temperature for up to 1 week. Dough can be frozen for up to 3 months. For crispier cookies, bake a minute longer.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 18g
- Fat: 6g
- Carbohydrates: 30g
- Protein: 2g