This stunning gingerbread wreath is so simple to put together and makes a stunning edible centerpiece! Perfect for holiday entertaining!
You’ve built gingerbread houses, now you can make a gingerbread wreath! The holiday season is upon us and this gingerbread wreath is the festive touch your holiday party needs!
Why we love this gingerbread wreath
It’s a fun family activity to do over the holidays, and no fancy piping skills needed! Gather the kids to make this cozy and delicious dessert and create some beautiful memories!
Equipment needed
Large snowflake cookie cutter and star cookie cutters
Mini cutters (for snowflake detail)
Baking sheet or cookie sheet
Key ingredients for this Recipe
Sugar
White sugar is used to help sweeten the cookies and balance out the spices, as well as hold the shape of the cookie.
Butter
Use unsalted butter for this gingerbread recipe
Spices
Cinnamon, cloves, nutmeg and ginger combine to create that warm gingerbread flavor we all love!
Dark Molasses
Dark molasses is what gives gingerbread cookies their distinct color and flavor.
Vinegar
Vinegar helps keep gingerbread cookies soft and yet maintain that nice snap essential to a good gingerbread cookie.
Eggs
Eggs add structure, leavening, color, and flavor to our cakes and cookies.
Additional ingredients
Flour
Baking Soda
Powdered sugar
Step by Step Instructions To Make Gingerbread Cookie Wreath Recipe
- Mix sugar, butter, spices, molasses together in a saucepan. Bring to a simmer, stirring constantly until butter has melted. Turn off heat and let cool to room temperature.
- Transfer to a stand mixer bowl, add vinegar and eggs, and mix well.
- Add flour and baking soda. Blend to a smooth dough.
- Form dough into a disc shape and wrap in plastic wrap. Chill several hours in the fridge or overnight.
- Preheat oven to 350 degrees F. Divide chilled dough into 2 balls of dough (2 cup size portions) and roll out onto a lightly floured surface to about 1/8-1/4″ thickness (depending on preference, thinner dough will yield a crunchier cookie). You may also roll the dough between two sheets of parchment paper.
- Cut snowflake and different size star shapes and bake on a parchment lined baking trays for 10 minutes, remove and let cool on a wire rack.
For the Wreath Assembly
Start by placing 9 large stars or snowflakes on the bottom in a circle shape
Snip off end of piping bag and insert Wilton 4B piping tip. Fill bag with buttercream and pipe buttercream on the corners and one dot in the middle.
Place 9 more stars on top of the larger cookies (in between every two stars) pipe more buttercream.
Place the third layer of stars and snowflakes and dust with powdered sugar.
Additional recipes to try
Easy Christmas Tree Cookies – these cute Christmas tree cookies are frosted with fluffy buttercream and couldn’t be easier to make!
Cranberry orange rum cake – a delicious option for brunch or a decadent dessert!
New Year’s Eve Dessert Charcuterie Board – count down to the ball drop with this New Year’s Eve Dessert Charcuterie Board!
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Gingerbread Wreath
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Prep Time: 15 minutes -
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Cook Time: 10 minutes -
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Total Time: 40 minutes + Overnight -
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Yield: 1 wreath -
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Category: Dessert -
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Method: Bake -
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Cuisine: American
Prep Time:
Yield:
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Print Recipe
Pin RecipeDescription
This stunning gingerbread wreath is so simple to put together and makes a stunning edible centerpiece! Perfect for holiday entertaining!
Ingredients
1/2 cup sugar
1/2 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 cup dark molasses
1 egg
1/2 tsp vinegar
2 1/2 cups all purpose flour
1/2 tsp baking soda
For the buttercream
1 stick butter, softened
1 1/2 cups powdered sugar, sifted
1/2 tsp vanilla
1/2 tsp milk
Instructions
- Mix sugar, butter, spices, molasses together in a saucepan. Bring to a simmer, stirring constantly until butter has melted. Turn off heat and let cool to room temperature.
- Transfer to a stand mixer bowl, add vinegar and eggs, and mix well.
- Add flour and baking soda. Blend to a smooth dough.
- Form dough into a disc shape and wrap in plastic wrap. Chill several hours in the fridge or overnight.
- Preheat oven to 350 degrees F. Divide chilled dough into 2 balls of dough (2 cup size portions) and roll out onto a lightly floured surface to about 1/8-1/4″ thickness (depending on preference, thinner dough will yield a crunchier cookie). You may also roll the dough between two sheets of parchment paper.
- Cut snowflake and different size star shapes and bake on a parchment lined baking trays for 10 minutes, remove and let cool on a wire rack.
- Make the buttercream by combining sifted powdered sugar, browned butter, softened butter and milk in the bowl of your stand mixer.
- Using the paddle attachment, beat butter, powdered sugar and milk on low speed for 30 seconds and then high speed for 5 minutes.
- Add vanilla and turn mixer to low and mix for another 30 seconds.
- Assemble wreath with buttercream.
- Dust with powdered sugar
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