Description
These Vanilla Ginger Wreath Cookies are a delightful holiday treat featuring a rich, buttery cookie dough infused with warm spices like ginger, cinnamon, and cardamom. The cookies are finished with a smooth vanilla glaze and decorated with sugared rosemary and colorful candies, making them as festive as they are delicious. Perfect for gifting or enjoying with a cup of tea during the winter season.
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
- Make the cookie dough: In a large mixing bowl, cream together the room temperature salted butter, granulated sugar, and light brown sugar until fluffy and smooth. Add the lemon zest and vanilla extract, mixing thoroughly to combine. Gradually incorporate the all-purpose flour, kosher salt, ground ginger, ground cinnamon, and ground cardamom, mixing until a uniform dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to chill and firm up.
- Prepare the candied rosemary: While the dough chills, wash fresh rosemary sprigs and pat dry. Lightly beat an egg white in a small bowl and brush it onto the rosemary sprigs. Generously roll the coated rosemary in granulated sugar until fully covered. Place the sugared rosemary on parchment paper and let it dry at room temperature for several hours or overnight until the sugar hardens completely.
- Shape the cookies: Preheat the oven to 350°F (175°C). Remove the chilled dough from the refrigerator and roll it out on a floured surface to about 1/4-inch thickness. Using a wreath-shaped cookie cutter or a large round cutter along with a smaller one to create a hole, cut out cookies in the shape of wreaths. Arrange the cookies on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges just begin to turn golden brown. Remove from the oven and allow them to cool completely on the baking sheet before glazing.
- Prepare the vanilla glaze: In a medium bowl, whisk together the powdered sugar and vanilla extract. Add water gradually, starting with 1 tablespoon, stirring until the glaze reaches a smooth, pourable consistency. Adjust thickness by adding more water or powdered sugar as needed.
- Glaze and decorate the cookies: Dip the cooled wreath cookies into the vanilla glaze or spoon the glaze over the cookies evenly. While the glaze is still wet, decorate the cookies by pressing sugared rosemary sprigs gently onto the glaze for a festive touch. Add assorted candies as desired for extra color and decoration. Allow the glaze to set completely at room temperature before serving or storing.
Notes
- Make sure the butter is softened to room temperature to ensure easy creaming with the sugars.
- Chilling the dough is important to prevent spreading during baking and to make rolling easier.
- If you do not have a wreath cookie cutter, use two round cutters to create the wreath shape.
- The sugared rosemary adds a beautiful and edible decorative touch but can be omitted if unavailable.
- The glaze can be made ahead and stored in an airtight container for a week; stir before using.
- Store decorated cookies in an airtight container at room temperature for up to 5 days.
- For an extra lemon kick, consider adding a teaspoon of lemon juice to the glaze.
