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
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)
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.
