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
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
- 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