Description

These Vanilla Ginger Wreath Cookies combine aromatic spices like ground ginger, cinnamon, and cardamom with a rich vanilla-infused buttery dough. Cut into festive wreath shapes and adorned with a sweet vanilla glaze and sugared rosemary, these cookies are perfect for holiday celebrations or any special occasion. The delicate balance of spices and the decorative touch make them both delicious and visually appealing.

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
1-2 tablespoons milk or water (optional, for dough consistency)

Vanilla Glaze

2 cups powdered sugar
1 tablespoon vanilla extract
1-2 tablespoons water (to adjust glaze consistency)

Decorations

Sugared rosemary (see instructions below)
Assorted candies (optional)

Candied Rosemary

Rosemary sprigs
Granulated sugar (for coating)

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Instructions

Cream Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, light brown sugar, lemon zest, and vanilla extract until the mixture is light and fluffy, approximately 3-5 minutes using an electric mixer.
Make Dough: Add the all-purpose flour, kosher salt, ground ginger, cinnamon, and cardamom to the creamed butter mixture. Beat until the dough begins to form a ball. If the dough feels crumbly, add 1 to 2 tablespoons of milk or water until it comes together smoothly.
Roll and Cut Cookies: Roll out the dough between two sheets of lightly floured parchment paper to about 1/4 inch thickness. Use a 3-inch circle cookie cutter or a preferred shape to cut out the cookies. Then use a 1-inch circle cutter to cut out the centers, creating wreath shapes. Carefully transfer the cookies to a parchment-lined baking sheet. Cover and freeze for 10-20 minutes until firm. Re-roll leftover dough scraps to cut additional cookies.
Bake Cookies: Preheat the oven to 350°F (175°C). Place the baking sheet on the middle rack and bake the cookies for 12-14 minutes or until just lightly golden around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make Vanilla Glaze: In a medium bowl, beat together powdered sugar, vanilla extract, and 1 tablespoon water until smooth and drizzly. Add more water, 1 tablespoon at a time, if needed, to reach a glaze consistency.
Decorate Cookies: Dip the tops of the cooled cookies into the vanilla glaze, allowing excess to drip off. Place on a wire rack and immediately decorate with candied rosemary and optional holiday candies. Allow glaze to set before serving.
Make Candied Rosemary: Line a baking sheet with parchment paper. Dampen rosemary sprigs lightly under water and place on the baking sheet. Sprinkle sugar generously over the rosemary, ensuring thorough coating. Let dry for 1 hour at room temperature. Can be prepared one day ahead and stored at room temperature.
Storage: Store decorated cookies in an airtight container for up to 4 days.

Notes

If dough is too dry and crumbly, add milk or water a little at a time to bring it together.
Be sure to freeze cookies before baking to help them hold their shape during baking.
Decorate with sugared rosemary and candies while glaze is still wet for best adhesion.
Candied rosemary can be made up to a day in advance and stored at room temperature.
Use parchment paper when rolling dough and for baking sheets to prevent sticking.
Cookies can be stored in an airtight container at room temperature for up to 4 days.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 90mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 25mg