Name: Vanilla Ginger Wreath Cookies Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 2 cups powdered sugar; 1 tablespoon vanilla extract; 1–2 tablespoons water (as needed for thinning); Sugared rosemary (see candied rosemary instructions below); Assorted candies (optional); Rosemary sprigs; Granulated sugar (enough to coat rosemary)

If you’re looking for a cookie that’s bursting with warmth and charm, the Vanilla Ginger Wreath Cookies Recipe is an absolute must-try. I first baked these around the holidays, and every year since, they’ve become a staple in my kitchen. The subtle ginger spice and zesty lemon play so beautifully with the creamy vanilla butter dough—it’s like a little holiday hug in cookie form.

What I love most about this Vanilla Ginger Wreath Cookies Recipe is how versatile it is. Whether you’re making a batch to gift, serving them at a cozy get-together, or just indulging on a quiet afternoon, they always feel just right. Plus, that lightly sweet vanilla glaze drizzled over the gently spiced wreath shape is both eye-catching and deliciously inviting.

Ingredients You’ll Need

The magic of this recipe starts with wholesome, classic ingredients that create a perfect balance of flavor and texture. When shopping, try to use fresh spices and real vanilla extract for that authentic taste that shines through every bite.

Salted butter: Room temperature butter helps the dough cream nicely, making these cookies tender and soft.
Granulated sugar: Adds necessary sweetness and helps with cookie structure.
Light brown sugar: Introduces a subtle caramel depth that pairs beautifully with the spices.
Lemon zest: Adds a bright zing that lifts the flavors and balances the ginger notes.
Vanilla extract: I always use pure vanilla extract because it gives that rich, warm aroma that’s essential here.
All-purpose flour: The base for the dough, provides the perfect texture when measured correctly.
Kosher salt: Enhances all the sweet and spicy flavors in the cookie.
Ground ginger: This is the star spice—freshly ground, if possible, for the best intensity.
Ground cinnamon: Adds a cozy warmth that complements the ginger.
Ground cardamom: Just a pinch adds a lovely, slightly floral earthiness that makes these cookies special.
Powdered sugar: For the vanilla glaze, ensuring a smooth, sweet coating.
Water: Used sparingly to thin the glaze to the perfect consistency.
Rosemary sprigs: For the candied rosemary decoration—trust me, it’s worth the little extra effort!
Granulated sugar: To coat the rosemary sprigs and give a sparkly look and crunchy hit.
Assorted candies (optional): Great for adding a festive pop of color if you want to glam up your cookies.

Variations

I love tweaking this recipe depending on the season or who I’m baking for. Feel free to add or omit ingredients to make these cookies truly your own—you’ll be surprised how easily they adapt!

Spice it up: Once, I swapped the ground ginger for fresh grated ginger for an extra zing. It was a bit more intense, so keep that in mind.
Gluten-Free: I’ve had success replacing all-purpose flour with a gluten-free blend—just watch texture since it can vary.
Vegan Version: Try coconut oil instead of butter and use a flax egg to bind the dough. Expect a slightly different but still tasty twist.
No glaze: For a less sweet option, skip the glaze and dust lightly with cinnamon sugar—you’ll still get tons of flavor.

How to Make Vanilla Ginger Wreath Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by beating your softened butter with the granulated and light brown sugars until it becomes creamy and fluffy—this usually takes about 3-4 minutes with an electric mixer. I find this step sets the stage for soft, tender cookies, so don’t rush it. Add in the lemon zest and vanilla extract and mix just until combined.

Step 2: Mix the Dry Ingredients Separately

While the butter mixture rests, whisk together the flour, salt, ground ginger, cinnamon, and cardamom in a separate bowl. This ensures the spices and salt are evenly distributed, so every bite has consistent flavor. Freshly ground spices make a difference here—you can smell the difference right away!

Step 3: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the creamed butter, mixing on low speed until the dough just comes together. Be careful not to overmix—overworking the dough can make cookies tough. If the dough feels sticky, pop it in the fridge for about 20 minutes; it’s easier to handle when slightly chilled.

Step 4: Shape the Wreaths

Divide the dough into small balls, about a tablespoon each, then roll each into a rope roughly 5 inches long. Form each rope into a ring and gently press the ends together to seal the wreath shape. I like using my fingers to pinch and smooth the seam so it doesn’t come apart while baking.

Step 5: Make the Candied Rosemary

This is my favorite little trick for dressing up these cookies: dip fresh rosemary sprigs into granulated sugar, pressing gently so the sugar sticks. Lay them on parchment paper to dry while you bake. Their piney scent and crunchy sugar crystals give the wreaths such a festive touch.

Step 6: Bake the Cookies

Place the wreaths on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 12-15 minutes or until the bottom edges are just golden. It’s normal for the tops to stay pale—this keeps the cookies tender. Let them cool completely before glazing.

Step 7: Prepare and Apply the Vanilla Glaze

Whisk together powdered sugar, vanilla extract, and water—adding water slowly until you get a smooth, drizzle-friendly glaze. I like it thick enough to coat but not so runny that it drips off. Using a spoon or piping bag, drizzle the glaze over each wreath. As a finishing touch, add the candied rosemary and some assorted candies if you’re feeling festive!

How to Serve Vanilla Ginger Wreath Cookies Recipe

The image shows seven white bowls and plates arranged neatly on a white marbled surface. At the top left, a white plate holds two large pale yellow sticks of butter side by side. To the right, a white bowl filled with a dark amber liquid sits above a bowl with a mound of light brown granulated sugar. Below these, a small clear glass bowl with a golden liquid is next to a white bowl with brown sugar. Next to it is a tiny bowl with white powder, likely baking soda or salt. On the left side, green fresh rosemary sprigs lay flat. At the bottom left, a white bowl is filled with white flour, and on the right, another bowl contains red and green candy pieces dusted with powdered sugar. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually stick with the candied rosemary—it looks stunning and adds a subtle aromatic crunch you wouldn’t expect. If I want to get fancy, I throw on miniature red and green candies or edible silver pearls to really capture the holiday spirit.

Side Dishes

These cookies pair beautifully with a hot cup of spiced chai or a frothy latte—perfect for a cozy afternoon snack. I’ve also served them alongside a simple cheese platter for unexpected flavor contrasts at parties.

Creative Ways to Present

One year, I arranged these cookies in a large wreath shape on a festive platter, surrounding a bowl of cranberry-orange dip. It was a crowd-pleaser and made a gorgeous centerpiece. You can also package them in clear boxes tied with twine and rosemary sprigs for charming gifts.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to a week. The key is to store them with a slice of bread inside to keep them soft—the cookies absorb just enough moisture to stay fresh without getting soggy.

Freezing

If I’m making a big batch, I freeze these cookies without glaze, spaced out on a tray until solid. Then I pop them into a freezer-safe bag for up to 3 months. When I’m ready to eat, I thaw them at room temperature and add the glaze fresh—they taste like they were just made!

Reheating

To warm these cookies, I place them on a plate and microwave for 10-15 seconds, which revives their soft texture nicely. Be careful not to overheat, or they can become dry. Freshly applied glaze after reheating always makes them feel extra special.

FAQs

Can I make the Vanilla Ginger Wreath Cookies Recipe gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum or another binder. You might notice a slightly different texture, but the flavors remain delicious. Just be sure not to overmix the dough.
How do I make candied rosemary for these cookies?

Simply dip fresh rosemary sprigs into granulated sugar, coating them evenly, then lay them flat on parchment paper to dry for a few hours. This creates a crunchy, sweet herb garnish that brings a unique touch to the wreath cookies.
Can I prepare the dough ahead of time?

Yes! You can make the dough and refrigerate it for up to 24 hours before shaping and baking. This can even improve the flavor as the spices meld. Just bring it to room temperature before shaping if it becomes too stiff.
What if I don’t have lemon zest on hand?

The lemon zest adds brightness that balances the spices, but if you don’t have any, a little orange zest or even a teaspoon of lemon juice can work in a pinch.
Can I use other herbs instead of rosemary for the decoration?

Rosemary is ideal because of its piney aroma and firm needles, but you can experiment with thyme or mint leaves for different flavors. Just keep in mind that some herbs may not hold up as well when candied.

Final Thoughts

This Vanilla Ginger Wreath Cookies Recipe holds a special place in my heart because it combines simple ingredients with a sprinkle of holiday magic. Baking these brings me back to cozy breakfasts by the fire and sharing sweet treats with loved ones. I truly hope you’ll give this recipe a whirl—it’s such a rewarding, comforting bake that’s surprisingly easy to make and can be a delightful new tradition for you too.