Vanilla Ginger Wreath Cookies Recipe
I’m so excited to share this Vanilla Ginger Wreath Cookies Recipe with you—it’s quickly become one of my favorite holiday traditions. These cookies are not just beautiful with their delicate wreath shape and sugared rosemary, but they also pack the perfect blend of warm spices and vanilla that feels both nostalgic and fresh. Whenever I bake these, the kitchen fills with such an inviting aroma, and they’re always a big hit whether I’m sharing them at a festive gathering or enjoying a cozy night in.
What makes this Vanilla Ginger Wreath Cookies Recipe especially worth trying is how the flavors of ginger, cinnamon, and cardamom come together softly rather than overpowering the subtle vanilla. Plus, the candied rosemary on top gives a lovely herbal crunch and an elegant look that’s surprisingly easy to pull off. Trust me, once you make these, you’ll want to keep a batch stashed away for any special occasion or when you just need a little homemade joy.
Ingredients You’ll Need
This recipe balances warm spices with a smooth vanilla base that pairs beautifully, and the ingredients are simple enough to find in most pantries. A quick shopping tip: use fresh lemon zest and good-quality vanilla extract for the best flavor boost—even small upgrades here make a big difference.
- Salted butter: Room temperature butter creamulates beautifully to create a tender dough.
- Granulated sugar: Adds crispness and sweetness to balance the spices.
- Light brown sugar: Brings moisture and a hint of caramel flavor.
- Lemon zest: Fresh zest brightens the dough and complements salty butter perfectly.
- Vanilla extract: Use pure vanilla; it’s the star that ties flavors together.
- All-purpose flour: The base for structure and that classic cookie crumb.
- Kosher salt: Enhances all the flavors and balances the sweetness.
- Ground ginger: Provides warmth without overwhelming the palate.
- Ground cinnamon: Adds a cozy spice note.
- Ground cardamom: A little exotic twist that makes these cookies stand out.
- Powdered sugar: For the silky vanilla glaze that finishes the wreath.
- Rosemary sprigs: Essential for that striking candied rosemary decoration.
- Granulated sugar (for candied rosemary): Coats the rosemary and gives a pretty sparkle.
- Assorted candies (optional): Fun for extra flair—think mini edible ornaments on your wreath.
Variations
One of the best parts about the Vanilla Ginger Wreath Cookies Recipe is that you can easily make it your own. I often switch things up depending on the season or what I have in the pantry, and you should totally feel free to do the same!
- Spice level: I sometimes add a pinch more ground ginger or swap cardamom for nutmeg to suit my mood.
- Gluten-free: I’ve had great luck replacing all-purpose flour with a gluten-free blend—just check the package for a 1:1 substitution ratio!
- Vegan option: Swap butter for coconut oil and use a flax egg for binding. The flavor shifts a little but still delicious.
- Decorations: Instead of rosemary, I’ve tried using candied orange peel for a citrus twist. It’s gorgeous and tasty!
How to Make Vanilla Ginger Wreath Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by beating your softened salted butter with the granulated and light brown sugars until the mixture is pale and fluffy. This usually takes about 3-4 minutes with a hand mixer or stand mixer. It’s an easy step that sets the stage for tender, melt-in-your-mouth cookies, so don’t rush—getting good air into the butter is *key* here.
Step 2: Add Flavorings and Dry Ingredients
Mix in the lemon zest and vanilla extract until just combined, then sift the flour, salt, ground ginger, cinnamon, and cardamom together before gradually adding to the butter mixture. Stir gently—you want your dough uniform but not overworked, which can toughen the cookies.
Step 3: Shape the Wreaths
Divide the dough into small portions and roll each into ropes, about 6-7 inches long. Form each rope into a circular wreath shape by pressing the ends together. This step is super fun, and I love getting my kids involved here—they sneak bites, of course, but it’s the best way to make memories.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C) and bake the wreaths on a parchment-lined sheet for 12-15 minutes. You’re aiming for lightly golden edges but still soft centers. Watch closely the first time you make them, as ovens vary—overbaking will dry them out.
Step 5: Prepare Candied Rosemary
While the cookies bake, gently coat fresh rosemary sprigs in granulated sugar to create your candied rosemary. It’s easier than it sounds—just brush the sprigs with a little water or egg white wash to help sugar stick, then roll them in sugar. They’ll dry crisp and add that beautiful, slightly piney crunch to your wreaths.
Step 6: Glaze and Decorate
Once the cookies have cooled completely, whisk together powdered sugar, vanilla extract, and enough water to make a smooth glaze. Drizzle over the wreaths, then carefully top with sugared rosemary and, if you want, tiny candies for a festive pop. Let the glaze set before serving or packaging.
How to Serve Vanilla Ginger Wreath Cookies Recipe
Garnishes
I love the way sugared rosemary adds a snowy sparkle and a hint of pine that makes these cookies feel like a winter wonderland on a plate. Besides rosemary, I sometimes sprinkle crushed peppermint or edible gold dust for extra holiday magic. It’s all about what makes you smile when you look at your creation.
Side Dishes
These Vanilla Ginger Wreath Cookies are perfect alongside a warm mug of spiced tea, chai latte, or even a frothy eggnog. If you’re serving at a party, I like pairing them with a cheese board featuring sharp cheddar and dried fruits—that sweet and savory combo is dreamy.
Creative Ways to Present
For special occasions, I arrange the wreath cookies on a decorative platter stacked in concentric circles and fill the center with fresh cranberries or a small bowl of dipping glaze. Another favorite is packaging a few in a clear box tied with a pretty ribbon for gift-giving. They always look like you spent hours, but these cookies come together so easily!
Make Ahead and Storage
Storing Leftovers
I store leftover Vanilla Ginger Wreath Cookies in an airtight container at room temperature for up to a week. To keep them fresh, I layer parchment paper between cookies to prevent sticking, especially once they’re glazed. They stay tender and flavorful—if anything, they taste even better after a day as the spices deepen.
Freezing
Freezing these cookies works wonderfully. I freeze the baked wreaths unglazed on a baking sheet until firm, then transfer them to a zip-top bag with parchment paper between layers. When you’re ready, thaw at room temperature and glaze them fresh—it keeps that glaze looking bright and prevents sogginess.
Reheating
If you want to warm your Vanilla Ginger Wreath Cookies, a quick 5-7 seconds in the microwave works great to soften them without melting the glaze too much. Just keep an eye on them! Warming really brings out the vanilla and spices, turning snack time into a cozy moment.
FAQs
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Can I make the dough ahead of time for this Vanilla Ginger Wreath Cookies Recipe?
Absolutely! You can prepare the dough up to 24 hours in advance and store it tightly wrapped in the fridge. Just let it warm to room temperature a bit before rolling and shaping so it’s easier to work with.
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What if I don’t have rosemary to candy for decoration?
No worries! You can substitute with other herbs like thyme or even edible flowers, or skip the sugaring step entirely and use festive sprinkles or chopped nuts for a different look and texture.
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Can I use margarine or other oils instead of butter?
For best flavor and texture, butter is recommended. Margarine or oils might change the cookie’s consistency and how well the dough holds its shape, but for a vegan or dairy-free version, try solid coconut oil as a substitute and keep the rest of the recipe the same.
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How do I store glazed Vanilla Ginger Wreath Cookies so the glaze doesn’t get sticky?
Make sure the glaze is fully set and dry before storing the cookies. Use parchment or wax paper between layers inside your airtight container. Keep them at room temperature and avoid humid places to maintain crispness.
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Can I double the Vanilla Ginger Wreath Cookies Recipe easily?
Yes! This recipe scales well—just double your ingredient amounts and keep an eye on baking times as batch sizes increase. You might need to bake in batches to ensure even cooking.
Final Thoughts
I hope after reading all of this, you’re as excited to make the Vanilla Ginger Wreath Cookies Recipe as I am to share it with you. It’s one of those recipes that feels fancy and festive but stays super approachable—you don’t need to be a pro baker to nail it. Whenever I pull these cookies out, I’m reminded that homemade treats are the best way to show you care. So grab your apron, invite someone you love into the kitchen, and enjoy making these fragrant, beautiful wreaths that everyone will adore!
Print
Vanilla Ginger Wreath Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 37 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Vanilla Ginger Wreath Cookies recipe creates beautifully festive, buttery cookies infused with warm spices and lemon zest. Flavored with vanilla and ginger, these wreath-shaped cookies are topped with a smooth vanilla glaze and decorated with sugared rosemary and assorted candies for a perfect holiday treat.
Ingredients
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
- Prepare the Cookie Dough: In a large 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. Gradually sift in the all-purpose flour, kosher salt, ground ginger, ground cinnamon, and ground cardamom. Mix until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to chill and firm up.
- Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a cookie cutter to cut shapes into wreaths. Place the wreath-shaped cookies onto a parchment-lined baking sheet, leaving space between each cookie.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool completely on the baking sheet before decorating.
- Make the Candied Rosemary: Take fresh rosemary sprigs and gently brush or dip them in granulated sugar, coating completely. Place the sugared rosemary on parchment paper and let dry for a few hours until crisp, creating sugared rosemary sprigs to use as festive decorations.
- Prepare the Vanilla Glaze: In a small bowl, whisk together powdered sugar and vanilla extract. Add water, 1 tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
- Decorate the Cookies: Drizzle or spread the vanilla glaze evenly over the cooled cookies. While the glaze is still wet, gently press sugared rosemary sprigs and assorted candies onto the wreaths for a festive presentation. Allow the glaze to set completely before serving or storing.
Notes
- Ensure the butter is softened to room temperature for easy creaming with sugars.
- Chilling the dough is essential to prevent sticking and to help maintain the cookie shape during baking.
- You can substitute kosher salt with fine sea salt if unavailable.
- Adjust the thickness of the glaze by adding a little more water for a thinner consistency or more powdered sugar for thicker.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Sugared rosemary adds a lovely festive touch and a subtle herbal scent but can be omitted if not preferred.
Keywords: vanilla ginger cookies, holiday wreath cookies, festive sugar cookies, spiced cookies, glazed cookies, sugared rosemary cookies, Christmas cookies
