If you’re hunting for a charming holiday treat that bursts with warm flavors and festive flair, let me introduce you to the Vanilla Ginger Wreath Cookies with Candied Rosemary and Holiday Decorations Recipe. These delightful wreath-shaped cookies combine the cozy spices of ginger, cinnamon, and cardamom with a luscious vanilla glaze, all topped off with crunchy, sugary rosemary and colorful holiday candies. Perfect for sharing with loved ones or adding that extra sparkle to your holiday dessert table, this recipe captures the spirit of the season in every bite and every twinkle of decoration.
Ingredients You’ll Need
The magic of these cookies lies in their simple yet thoughtful ingredient list. Each one plays a crucial role, from the creamy butter providing richness, to the lemon zest brightening the spices, and the candied rosemary bringing that unexpected but perfect festive crunch.
- Salted butter (2 sticks/1 cup): Provides a rich and creamy base that makes the cookies tender and flavorful.
- Granulated sugar (1/4 cup): Adds sweetness and helps create a delicate crispness.
- Light brown sugar (1/4 cup): Brings moisture and a subtle caramel note to the dough.
- Lemon zest (2 teaspoons): Gives a fresh, citrusy brightness that balances the warm spices beautifully.
- Vanilla extract (1 tablespoon for dough + 1 tablespoon for glaze): Infuses the cookies and glaze with a lovely aromatic sweetness.
- All-purpose flour (2 1/2 cups): The backbone of the dough, providing structure for those perfect wreath shapes.
- Kosher salt (1/2 teaspoon): Enhances all the other flavors, making each bite more complex and satisfying.
- Ground ginger (1/2 teaspoon): Offers that warm, spicy kick essential to the cookie’s character.
- Ground cinnamon (1/4 teaspoon): Adds a classic holiday spice note that feels cozy and familiar.
- Ground cardamom (1/8 teaspoon): A subtle exotic spice that lifts the flavor profile beautifully.
- Powdered sugar (2 cups): For making the smooth, sweet vanilla glaze that glistens on top.
- Water (1-2 tablespoons): Used to thin the glaze to the perfect drizzling consistency.
- Sugared rosemary: Adds a crunchy, herbal-sweet garnish that’s both unexpected and delightful.
- Assorted candies (optional): Fun, colorful touches for a festive presentation.
- Rosemary sprigs and granulated sugar: For making the candied rosemary topping that completes the wreath look.
How to Make Vanilla Ginger Wreath Cookies with Candied Rosemary and Holiday Decorations Recipe
Step 1: Cream Butter and Sugars
Start by softening the butter so it mixes easily. In a large bowl, cream together your butter, granulated sugar, light brown sugar, lemon zest, and vanilla extract until the mixture turns light and fluffy. This thorough creaming is key to cookies with a tender crumb and subtle depth.
Step 2: Combine Dry Ingredients and Form Dough
Add the flour, kosher salt, ground ginger, cinnamon, and cardamom to your butter mixture. Beat just until combined and the dough begins to come together in a ball. If it feels too crumbly, gently mix in 1-2 tablespoons of milk or water to help bind the dough without making it sticky.
Step 3: Roll and Cut Wreath Shapes
Lay down two sheets of parchment paper and roll your dough between them to an even 1/4-inch thickness. Lightly flour your cutter and cut out 3-inch circles, followed by a smaller 1-inch circle in the center of each to create perfect wreath shapes. Carefully transfer these to a parchment-lined baking sheet—each wreath is a mini work of art!
Step 4: Freeze for Firmness
Cover your baking sheet with plastic wrap and freeze the cookies until firm, about 10 to 20 minutes. This step helps them keep their shape perfectly during baking. Don’t forget to roll out and cut any leftover dough scraps to make even more wreath cookies.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C). Bake the frozen cookies on the middle rack for 12 to 14 minutes until the edges just start to turn golden. Let them cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely—that patience pays off in texture and flavor.
Step 6: Prepare the Vanilla Glaze
Whisk together powdered sugar, vanilla extract, and 1 tablespoon of water until you get a smooth glaze. Add water gradually, one tablespoon at a time, until it becomes drizzly enough to coat your cookies beautifully without running off.
Step 7: Decorate with Glaze, Candied Rosemary, and Candy
Dip the tops of each cooled wreath cookie into your vanilla glaze, allowing the excess to drip off. While the glaze is still wet, sprinkle on your candied rosemary and attach festive candies as desired. The glaze acts like an edible glue that makes your holiday decorations stick in place and shine.
Step 8: Make Candied Rosemary
For that irresistible sugary crunch, rinse rosemary sprigs and lay them on parchment paper. Generously coat with granulated sugar and let dry at room temperature for about an hour. This candied rosemary adds an elegant herbaceous crunch to your cookies and can be made a day ahead.
Step 9: Store Your Masterpieces
Once decorated, keep your wreath cookies fresh in an airtight container for up to four days. This ensures they stay tender, flavorful, and picture-perfect for your holiday celebrations.
How to Serve Vanilla Ginger Wreath Cookies with Candied Rosemary and Holiday Decorations Recipe
Garnishes
Sprinkle extra candied rosemary or colorful holiday-themed candies around the platter or on top of each cookie for a festive look and an added pop of flavor. Edible glitter or tiny silver dragées can also elevate the presentation to party-ready glam.
Side Dishes
These cookies pair wonderfully with a warm cup of spiced apple cider, mulled wine, or a cozy hot chocolate topped with whipped cream. The sweetness and spice in your beverages will mirror and amplify the flavors of your Vanilla Ginger Wreath Cookies with Candied Rosemary and Holiday Decorations Recipe.
Creative Ways to Present
Arrange the cookies in a circular wreath pattern on a festive platter to echo their shape, or stack them with parchment paper layers tied with a holiday ribbon for a beautiful edible gift. You can also create cookie gift boxes or use them as edible place settings for your holiday dinner table—delicious and decorative!
Make Ahead and Storage
Storing Leftovers
If you have any vanilla ginger wreath cookies left (though it’s hard to resist!), keep them in an airtight container at room temperature. Properly stored, they’ll stay soft and flavorful for up to four days, so you can enjoy that holiday magic even after the party.
Freezing
You can freeze the unglazed cookies after cutting or fully baked and cooled cookies as well. To freeze dough, wrap tightly in plastic and foil for up to 3 months. For baked cookies, layer them between sheets of parchment paper in an airtight container. Thaw them at room temperature before glazing and decorating.
Reheating
Gently warm leftover cookies in a 300°F oven for about 5 minutes if you want to refresh their texture or slightly melt the glaze for an extra indulgent treat. Just be careful not to overheat, or you’ll risk losing their tender crumb.
FAQs
Can I substitute the salted butter with unsalted butter?
Absolutely! Just add a pinch of extra salt to your dough to compensate. Using unsalted butter gives you more control over the seasoning, which is great for balancing the spices and sweetness.
How do I make candied rosemary ahead of time?
Rinse rosemary sprigs, coat with granulated sugar, and let them dry uncovered at room temperature for about an hour. You can make these up to one day in advance and store them in an airtight container until you’re ready to decorate.
Can I use different decorations besides rosemary and candies?
Definitely! Feel free to experiment with edible flowers, colored sugar sprinkles, chopped nuts, or even tiny chocolate chips. Just make sure your decorations complement the warm vanilla and ginger flavors.
What if my dough is too sticky to roll out?
If your dough sticks to the parchment or rolling pin, dust the dough lightly with flour or chill it a bit longer in the fridge. This helps make rolling and cutting out shapes much easier without sacrificing tenderness.
How should I store these cookies if I’m gifting them?
Package the cookies in a sturdy box lined with parchment paper, keeping layers separated to prevent sticking or breaking. Adding a small sachet of desiccant helps keep them crisp, and they’re best enjoyed within a week of gifting.
Final Thoughts
If you’re looking to create warm memories and delight both your taste buds and your guests, the Vanilla Ginger Wreath Cookies with Candied Rosemary and Holiday Decorations Recipe is just the ticket. It’s a recipe that feels like a cozy holiday hug, easy enough to make with loved ones but special enough to make any celebration shine. So grab your mixing bowl, invite someone special into your kitchen, and get ready to bake your way to a whole lot of holiday cheer!
Print
Vanilla Ginger Wreath Cookies with Candied Rosemary and Holiday Decorations Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Vanilla Ginger Wreath Cookies are festive holiday treats featuring a tender, spiced cookie base flavored with ginger, cinnamon, and cardamom, shaped into charming wreaths and coated with a smooth vanilla glaze. Accented with sugared rosemary and optional holiday candies, they combine the warmth of classic winter spices with a delightful crunch and sweetness, perfect for gifting or holiday gatherings.
Ingredients
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)
Candied Rosemary
- Rosemary sprigs
- Granulated sugar (enough to coat rosemary)
Optional Decorations
- Assorted candies (optional)
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, light brown sugar, lemon zest, and vanilla extract until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Dry Ingredients: Add the all-purpose flour, kosher salt, ground ginger, ground cinnamon, and ground cardamom to the butter mixture. Beat until combined and the dough begins to form a ball. If the dough is crumbly, add 1 to 2 tablespoons of milk or water to bring it together.
- Roll and Cut Cookies: Roll out the dough between two sheets of lightly floured parchment paper to a 1/4 inch thickness, ensuring it doesn’t stick. Use a 3-inch circle cookie cutter to cut out cookies, then use a 1-inch cutter to remove the center, forming wreath shapes. Transfer the cookies carefully to a parchment-lined baking sheet.
- Freeze Cookie Shapes: Cover the baking sheet with plastic wrap and freeze the cookies until firm, about 10 to 20 minutes. Roll and cut leftover scraps to maximize yield.
- Bake Cookies: Preheat the oven to 350°F (175°C). Place cookies on the middle rack and bake for 12 to 14 minutes, until lightly golden on the edges. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Vanilla Glaze: In a medium bowl, beat together powdered sugar, vanilla extract, and 1 tablespoon of water until smooth and drizzly. Add more water one tablespoon at a time if needed to reach drizzling consistency.
- Glaze and Decorate Cookies: Dip the tops of cooled cookies into the vanilla glaze, letting excess drip off. Place on a wire rack and immediately garnish with candied rosemary and optional holiday candies.
- Make Candied Rosemary: Line a baking sheet with parchment paper. Rinse rosemary sprigs lightly to dampen, lay them out on the sheet, then generously sprinkle granulated sugar on top to coat completely. Let dry at room temperature for 1 hour. Prepare up to one day ahead.
- Store Cookies: Store glazed cookies in an airtight container for up to 4 days to maintain freshness.
Notes
- To prevent dough from sticking while rolling, use parchment paper and flour the surface well.
- If dough becomes crumbly, adding a small amount of milk or water helps it come together without altering flavor.
- Freeze the cookies before baking to help them keep their wreath shape during baking.
- Candied rosemary adds a beautiful, fragrant garnish and can be made in advance.
- Optional holiday candies can be added for extra festive decoration and flavor.
- Cookies are best enjoyed within 4 days stored in an airtight container at room temperature.
