Vanilla Ginger Wreath Cookies Recipe

If you’re looking for a cookie recipe that feels festive, cozy, and a little bit fancy all at once, then I’ve got just the thing for you. This Vanilla Ginger Wreath Cookies Recipe has been one of my absolute favorites to bake around the holidays—and honestly, I find myself reaching for it whenever I want something sweet with a comforting, spiced twist. The delicate balance of vanilla and ginger, plus that lovely wreath shape, just make these cookies extra special. Stick around because I’m sharing all my best tips so you can nail these beauties on your first try!

Ingredients You’ll Need

To make these Vanilla Ginger Wreath Cookies shine, you want to choose quality ingredients that will amplify those cozy flavors. Don’t skimp on the butter—it really makes a difference—and fresh lemon zest is key for that bright, lively touch against the warmth of the spices.

• Salted Butter: Using salted butter adds a lovely depth of flavor—no need to add extra salt here.
• Granulated Sugar: Provides crispness to your cookie texture.
• Light Brown Sugar: Brings a hint of molasses and moistness to the dough.
• Lemon Zest: Adds a fresh brightness that cuts through the sweetness.
• Vanilla Extract: The heart of the vanilla flavor in these cookies.
• All Purpose Flour: The sturdy base for your dough.
• Kosher Salt: Balances the flavors nicely.
• Ground Ginger: This spice is the star, giving that warm, fragrant punch.
• Ground Cinnamon: Adds subtle sweetness and depth.
• Ground Cardamom: Offers a slightly exotic aroma that pairs wonderfully with ginger.

Variations

I like to shake things up sometimes with this recipe to keep it interesting. Honestly, these cookies are pretty flexible, so don’t hesitate to make them your own—whether that means switching up spices or trying new decorations.

• Spice Swap: When I’ve run low on cardamom, I’ll add a pinch of nutmeg instead—it still gives a nice warmth without overpowering the ginger.
• Gluten-Free Version: Using a gluten-free all-purpose flour blend works great, just be sure to chill the dough a bit longer to handle any difference in texture.
• Decorating Fun: My kids love adding colorful candies to the glaze, which makes the cookies extra festive and fun to serve at parties.
• Milk or Water: If your dough feels crumbly, 1-2 tablespoons of milk or water helps bring it together perfectly.

How to Make Vanilla Ginger Wreath Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

This is where your cookie base starts coming alive. Using room temperature butter is key—it creams easier and makes your dough smooth. Beat the butter, granulated sugar, brown sugar, lemon zest, and vanilla extract together for about 3-5 minutes until you see it lighten up and get fluffy. I remember the first time I rushed this step, and my cookies didn’t have that tender crumb—lesson learned!

Step 2: Add Dry Ingredients and Form the Dough

Next, mix in the flour, salt, ground ginger, cinnamon, and cardamom. Beat until everything comes together and starts to form a ball. If you notice it’s crumbly, don’t worry—add a tablespoon or two of milk or water and that’ll bring it together nicely. This little trick saved me more times than I can count when the dough felt dry.

Step 3: Roll Out and Cut Your Wreath Shapes

Roll your dough between two sheets of lightly floured parchment paper to about ¼ inch thickness. Make sure you use enough flour here because the dough can be a bit sticky! Use a 3-inch circle cutter for the outer wreath and a 1-inch cutter to create the inner hole, forming that classic wreath shape. Carefully transfer them to a parchment-lined baking sheet. I like covering the trays with plastic wrap and freezing for 10-20 minutes so they’re firm before baking—this helps keep their shape in the oven.

Step 4: Bake Until Just Golden

Preheat your oven to 350°F and bake your cookies on the middle rack for about 12-14 minutes. Watch closely—they should be lightly golden around the edges but not too brown. I usually let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. This helps them set up so they don’t break.

Step 5: Glaze and Decorate

For the glaze, simply whisk powdered sugar with vanilla and just enough water to make it smooth and easily drizzleable. Dip the tops of the cookies in the glaze and let the excess drip off—trust me, this gives the sweetest shine. Then, decorate with sugared rosemary and candies if you like. The candied rosemary is a simple magic touch that adds a little crunch and holiday flair. I’ve made it ahead of time and keep it stored at room temp, ready to sprinkle on demand.

How to Serve Vanilla Ginger Wreath Cookies Recipe

Garnishes

I really love topping these cookies with sugared rosemary because it adds a festive sparkle and a subtle herbal crunch that’s unexpected but delightful. Sometimes, I throw on some tiny red and green candies, like holiday M&Ms or mini peppermints—that’s especially fun if you have kids around helping decorate!

Side Dishes

These cookies pair wonderfully with a hot cup of mulled cider or your favorite chai tea—both complement those warm spices perfectly. If you’re serving at a holiday party, I like to lay them out next to a platter of cheeses and nuts to mix sweet and savory bites.

Creative Ways to Present

One of my favorite presentation tricks is to stack a few wreath cookies tied with festive twine, sprinkled with powdered sugar to look like snow. For holiday gift-giving, I package them in clear bags with a sprig of rosemary tucked inside—it looks so beautiful and shows you care about the details.

Make Ahead and Storage

Storing Leftovers

I always keep my Vanilla Ginger Wreath Cookies in an airtight container at room temperature. They stay fresh and chewy for about 4 days. I’ve learned the hard way that leaving them exposed makes them dry out quickly, so airtight is your best friend here.

Freezing

If I want to save some for later, I’ll freeze the baked & decorated cookies in a single layer inside a sealed container. They keep well for up to 2 months. When I’m ready to enjoy, I just let them thaw at room temperature for a couple of hours—they taste just as good as fresh!

Reheating

Reheating is almost never necessary, but if you want to serve these warm, pop them in a 300°F oven for about 5 minutes. It softens the cookies slightly and makes the glaze shiny again without melting your decorations.

FAQs

Final Thoughts

I love how this Vanilla Ginger Wreath Cookies Recipe feels like a little warm hug in cookie form. When I first baked them years ago, I was blown away by how easy they were and how incredible the flavors melded together. Baking these is more than just making cookies—it’s about creating a moment. Whether you’re sharing these with friends, gifting them, or sneaking a few for yourself (no judgment here!), I’m confident you’ll find these cookies quickly become a treasured tradition in your kitchen too. Give ‘em a try—you won’t regret it!

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