Description
These Vanilla Ginger Wreath Cookies are a festive and flavorful treat, featuring a delicate dough infused with warm spices like ginger, cinnamon, and cardamom, brightened with lemon zest and vanilla. The cookies are cut into charming wreath shapes, baked to a light golden perfection, and decorated with a smooth vanilla glaze and optional candied rosemary and holiday candies, making them perfect for holiday celebrations or gifting.
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
- Cream the 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.
- Combine Dry Ingredients and Form Dough: Add the all-purpose flour, kosher salt, ground ginger, ground cinnamon, and ground cardamom to the butter mixture. Beat until combined and the dough starts 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 the Dough: Roll out the dough between two sheets of lightly floured parchment paper to a thickness of 1/4 inch, ensuring the dough does not stick by using enough flour. Cut out cookies using a 3-inch circle cookie cutter or your preferred shape. Then use a 1-inch circle cutter to cut out the center from each cookie to create a wreath shape. Carefully transfer the cookies to a parchment-lined baking sheet.
- Freeze the Cookies: Cover the baking sheet with plastic wrap and freeze the cookies until firm, about 10 to 20 minutes. Roll out leftover dough scraps and repeat the cutting process.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Place the cookies on the middle rack and bake for 12 to 14 minutes or until they are just lightly golden around the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Vanilla Glaze: In a medium bowl, beat together the powdered sugar, vanilla extract, and 1 tablespoon of water until smooth and drizzly. Add additional water, 1 tablespoon at a time, if needed to reach a drizzling consistency.
- Glaze and Decorate the Cookies: Dip the tops of the cooled cookies into the vanilla glaze, allowing excess glaze to drip off. Place the cookies on a wire rack and decorate immediately with candied rosemary and holiday candies as desired.
- Make Candied Rosemary: Line a baking sheet with parchment paper. Rinse rosemary sprigs under water to dampen and place them on the prepared sheet. Generously sprinkle granulated sugar over the rosemary until fully coated. Allow to dry on the baking sheet at room temperature for 1 hour. Candied rosemary can be prepared up to one day in advance.
- Storage: Store glazed cookies in an airtight container for up to 4 days.
Notes
- If dough is crumbly, adding a small amount of milk or water helps achieve the right texture.
- Using parchment paper on both sides during rolling prevents sticking.
- Candied rosemary adds a lovely festive touch but can be omitted or replaced with other decorations.
- Ensure cookies are completely cooled before glazing to prevent melting the glaze.
- Store cookies in an airtight container to maintain freshness for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
