Vanilla Ginger Wreath Cookies Recipe

If you’re looking for a cookie that captures the cozy warmth of the holidays but is fresh enough for any chilly afternoon, this Vanilla Ginger Wreath Cookies Recipe will be your new go-to. It’s got this beautiful blend of spices—ginger, cinnamon, and a hint of cardamom—combined with a delicate vanilla sweetness that feels like a hug in cookie form. I love how these wreath-shaped cookies aren’t just tasty; they’re fun to make and make such a charming presentation on a festive cookie platter.

Whether you’re baking for a holiday party, gifting something handmade, or just craving a comforting treat with a little zest, these cookies won’t disappoint. The addition of sugared rosemary as decoration doesn’t just make them look stunning—it lends a subtle piney note that perfectly complements the ginger and vanilla notes. Trust me, once you try this Vanilla Ginger Wreath Cookies Recipe, you’ll be baking these year after year.

Ingredients You’ll Need

The magic here is in the balance between the buttery, spiced dough and the creamy vanilla glaze on top. I always hunt for fresh spices and good quality vanilla extract to make sure these cookies shine. Oh, and the sugared rosemary is a little extra touch that makes a big difference, so don’t skip it!

• Salted butter: Using salted butter helps enhance flavor, but if you only have unsalted, just add a pinch more salt.
• Granulated sugar: Adds that classic sweetness and helps with the cookie’s texture.
• Light brown sugar: This brings moisture and a subtle caramel note, which works beautifully with the spices.
• Lemon zest: Adds a surprising fresh brightness that lifts the deep, warm spices.
• Vanilla extract: This is the heart of the cookie’s flavor—use pure vanilla extract for best results.
• All-purpose flour: The base of your dough; make sure to measure it properly by spooning it into your cup and leveling off.
• Kosher salt: Balances the sweetness and heightens the spice flavors.
• Ground ginger: The star spice in this recipe, giving that lovely warmth and mild kick.
• Ground cinnamon: Adds depth and that irresistible cozy quality we all love in holiday baking.
• Ground cardamom: Just a pinch for a unique, slightly floral layer of flavor that surprises you.
• Powdered sugar: For the vanilla glaze—make sure it’s sifted to avoid lumps.
• Sugared rosemary: Fresh rosemary coated with sugar makes these wreaths look festive and adds an herbal note.
• Assorted candies (optional): If you want to make your wreaths extra decorative and colorful, feel free to add small candies.

Variations

I love tweaking this Vanilla Ginger Wreath Cookies Recipe depending on the occasion and who I’m baking for. It’s a super flexible base, so don’t hesitate to make it your own!

• Gluten-free: I’ve swapped in a gluten-free flour blend a few times, and it worked well as long as the blend contains xanthan gum for structure.
• Spice it up: If you like more heat, try adding a pinch of cayenne or increasing the ginger—just be careful not to overpower the vanilla.
• Vegan adaptation: Substituting butter with a plant-based spread and using maple syrup instead of sugars can make these cookies vegan-friendly without losing flavor.
• Seasonal twist: Add a teaspoon of orange zest or swap rosemary for thyme for a different herbal note.
• No glaze option: For a simpler treat, skip the glaze and dust the cookies lightly with powdered sugar after baking.

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 brown sugars until the mixture is fluffy and pale—this usually takes about 3-4 minutes with a hand mixer. This step is key for getting a tender, melt-in-your-mouth texture, so don’t rush it. When I’ve skimmed over this part, the cookies come out a bit tougher, so give it the attention it deserves.

Step 2: Add Lemon Zest and Vanilla

Next, stir in the lemon zest and vanilla extract. The lemon zest brings a fresh lift that balances the spices wonderfully—it’s like the secret ingredient no one expects but everyone loves. Give it a good mix so those flavors spread evenly throughout your dough.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, kosher salt, ground ginger, cinnamon, and cardamom. I always take a minute to double-check my spices here because freshness makes all the difference. If your ginger or cinnamon has lost its punch, the cookies won’t have the same warm kick.

Step 4: Mix Dry into Wet

Gradually add the dry ingredients to the butter mixture, stirring gently until a soft dough forms. Be careful not to overmix here — stop as soon as it comes together to keep the cookies tender. I sometimes mix by hand at this stage for greater control.

Step 5: Shape the Wreaths

Divide the dough into small balls—about a tablespoon size—and then roll each one into a thin log. Shape each log into a ring, pressing the ends together and smoothing the seam so it looks like a proper little wreath. This is the fun part! I like to make these while chatting with friends, and sometimes we dip the ends in flour to prevent them from sticking.

Step 6: Bake

Place your shaped wreaths on a parchment-lined baking sheet and bake at 350°F (175°C) for about 10-12 minutes until they’re just set but not browned. Keep a close eye because these cookies can dry out if baked too long. When I first baked these, I left them in too long and ended up with crispier wreaths—not bad, just different than intended.

Step 7: Prepare the Vanilla Glaze

While your cookies cool completely, whisk together powdered sugar, vanilla extract, and enough water to create a smooth, pourable glaze. Start with a tablespoon of water and add more if necessary—you want it thick enough to coat but thin enough to drizzle. I find this glaze perfect because it adds sweetness without overpowering the spices.

Step 8: Glaze and Decorate

Drizzle the vanilla glaze over each cookie and immediately top with sugared rosemary and candies if you’re using them. To make the sugared rosemary, simply press fresh rosemary sprigs into granulated sugar until well coated, then let them dry for an hour or so. The herbal crunch paired with the sweet glaze gives these cookies an extra-special look and flavor.

How to Serve Vanilla Ginger Wreath Cookies Recipe

Garnishes

I absolutely adore using sugared rosemary as a garnish—it’s simple but makes the cookies pop visually and gives a subtle piney contrast to the ginger and vanilla. Sometimes I add tiny red candies or even edible gold dust for a festive sparkle when serving at holiday parties.

Side Dishes

These cookies pair wonderfully with a warm cup of chai or spiced tea since the cinnamon and ginger in the beverage echo the cookie flavors. I’ve also served them alongside whipped cream-topped hot cocoa or even a lightly spiced mulled wine for evening gatherings.

Creative Ways to Present

For holiday gift boxes or cookie platters, I like to stack these wreath cookies in layers separated by parchment paper, then tie with a rustic ribbon and add a sprig of fresh rosemary on top for a lovely finishing touch. Another fun idea is to arrange them around a cake stand as edible decorations for your dessert table—they’re both pretty and tasty!

Make Ahead and Storage

Storing Leftovers

I store my leftovers in an airtight container at room temperature—these cookies stay fresh for about 5 days that way. The glaze keeps them from getting dry, and the rosemary adds a bit of moisture retention, which is a nice bonus. Just make sure to avoid stacking them too tightly to keep the decorations intact.

Freezing

In a pinch, I’ve frozen the shaped but unbaked dough logs wrapped tightly in plastic wrap, which makes baking fresh wreath cookies easy later on. You can freeze them up to a month—just thaw in the fridge overnight before baking. Freezing baked cookies with glaze isn’t ideal since the texture can change and the glaze may crack.

Reheating

If you want to warm the cookies a bit before serving, I pop them in a 300°F oven for 3-5 minutes. This softens the cookies slightly and freshens up the glaze’s shine without melting the sugared rosemary. Avoid microwaving because it can make the cookies chewy or soggy.

FAQs

Final Thoughts

This Vanilla Ginger Wreath Cookies Recipe holds a special place in my kitchen—there’s something incredibly satisfying about baking these delicate, flavorful wreaths and sharing them with loved ones during the colder months. I hope you enjoy making them as much as I do, and that they bring a bit of warmth and joy to your home. So grab your rolling pin, gather your favorite spices, and let’s make some memories with these charming cookies!

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