Vanilla Ginger Wreath Cookies Recipe
These Vanilla Ginger Wreath Cookies are festive and flavorful, combining a buttery cookie base infused with warm spices and bright lemon zest, topped with a sweet vanilla glaze and decorated with sugared rosemary and candies. Perfect for holiday gatherings or any cozy occasion, these wreath-shaped treats offer a delightful balance of spice and sweetness with a charming rustic look.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 2 sticks (1 cup) salted butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons lemon zest
- 1 tablespoon vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
Vanilla Glaze
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1–2 tablespoons water (as needed for thinning)
Decorations
- Sugared rosemary (see candied rosemary instructions below)
- Assorted candies (optional)
Candied Rosemary
- Rosemary sprigs
- Granulated sugar (enough to coat rosemary)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Add the lemon zest and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the all-purpose flour, kosher salt, ground ginger, ground cinnamon, and ground cardamom. Gradually add the dry ingredients to the wet ingredients, mixing until the dough just comes together. Avoid overmixing to keep the cookies tender.
- Shape the Wreaths: Divide the dough into equal portions. Roll each portion into a long rope about 12 inches long. Form each rope into a circle, pinching the ends together to seal. Place the wreaths on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Prepare Candied Rosemary: Rinse rosemary sprigs and pat dry. Lightly spritz or brush them with water and then roll or dip the rosemary in granulated sugar to coat thoroughly. Place on parchment paper to dry while cookies bake.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the wreath cookies on the middle rack for approximately 12-15 minutes, or until the edges are lightly golden and the centers are set. Remove from oven and allow to cool completely on the baking sheet before glazing.
- Make the Vanilla Glaze: In a bowl, whisk the powdered sugar with vanilla extract. Add water gradually, one tablespoon at a time, until the glaze reaches a smooth and pourable consistency but not too runny.
- Decorate: Once cookies have cooled, drizzle or spread the vanilla glaze over each wreath. Immediately decorate with sugared rosemary sprigs and, if desired, assorted candies pressed gently onto the glaze to secure. Let the glaze set before serving or packaging.
Notes
- Room temperature butter is key for a smooth dough and tender cookies.
- Adjust water quantity in glaze for desired thickness; thicker glaze holds decorations better.
- Sugared rosemary adds a festive look and subtle herbal crunch but can be omitted if unavailable.
- Store cookies in an airtight container at room temperature for up to 1 week.
- To make the wreath shape sturdier, chill formed dough wreaths in the refrigerator for 15-20 minutes before baking.
Keywords: vanilla ginger cookies, holiday cookies, wreath cookies, sugared rosemary, festive desserts, vanilla glaze cookies
Find it online: https://busyrecipe.com/vanilla-ginger-wreath-cookies-recipe/