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Vanilla Ginger Wreath Cookies Recipe

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★★★★★

4.6 from 148 reviews

These Vanilla Ginger Wreath Cookies combine the warm, spicy flavors of ginger, cinnamon, and cardamom with a buttery vanilla dough, perfect for festive occasions. Topped with a smooth vanilla glaze and decorated with sugared rosemary and optional candies, these cookies are both visually stunning and delightfully flavorful, making them a unique holiday treat.

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

  1. Prepare the Candied Rosemary: Rinse rosemary sprigs and dry gently. Brush lightly with water or egg white to make the surface sticky. Roll the sprigs in granulated sugar until fully coated. Place on parchment to dry and harden. This will be used for decoration later.
  2. Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Add the lemon zest and vanilla extract, mixing well to combine. In a separate bowl, whisk together the all-purpose flour, kosher salt, ground ginger, ground cinnamon, and cardamom. Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms.
  3. Shape the Wreaths: Divide the dough into portions and roll each into rope shapes. Form each rope into a circle, gently pressing the ends to seal, creating a wreath shape. Transfer the formed cookie wreaths onto baking sheets lined with parchment paper.
  4. Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the wreath cookies for approximately 12-15 minutes or until the edges begin to turn a light golden color. Remove from oven and allow to cool completely on wire racks.
  5. Prepare the Vanilla Glaze: In a medium bowl, whisk together the powdered sugar and vanilla extract. Gradually add water, one tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
  6. Decorate the Cookies: Once the cookies are completely cooled, drizzle or spread the vanilla glaze over the wreath cookies. While the glaze is wet, adorn the cookies with sugared rosemary sprigs and assorted candies if desired. Allow the glaze to set fully before serving or storing.

Notes

  • Make sure the butter is at room temperature for easier creaming and better dough consistency.
  • Adjust the water quantity in the glaze to achieve desired thickness for either drizzling or spreading.
  • To create perfectly shaped wreaths, chill the dough slightly if it becomes too soft to handle.
  • Candied rosemary adds a lovely decorative touch and a subtle herbal flavor but can be omitted if preferred.
  • Store cookies in an airtight container at room temperature for up to one week.

Keywords: Vanilla ginger wreath cookies, holiday cookies, ginger cookies, festive cookie recipe, vanilla glaze cookies, candied rosemary cookies

Find it online: https://mjrecipe.com/vanilla-ginger-wreath-cookies-recipe/