Description
These Vanilla Ginger Wreath Cookies combine a buttery, mildly spiced dough with a sweet vanilla glaze and festive decorations. Infused with warm ginger, cinnamon, and cardamom, and accented by tangy lemon zest and aromatic vanilla, these cookies are perfect for holiday celebrations. The candied rosemary and assorted candies add a beautiful, seasonal touch to make them truly special.
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 mixing bowl, cream together the room-temperature salted butter, granulated sugar, and light brown sugar until light and fluffy. Add the lemon zest and vanilla extract, mixing until combined. Gradually mix in the all-purpose flour, kosher salt, ground ginger, ground cinnamon, and ground cardamom until a firm dough forms. Be careful not to overmix to keep the cookies tender.
- Form the Wreaths: Preheat your oven to 350°F (175°C). Divide the dough into portions and roll each into a rope approximately 12 inches long. Shape these ropes into wreaths by joining the ends and slightly overlapping to create a circle. Place the shaped dough on a baking sheet lined with parchment paper.
- Bake the Cookies: Bake the wreath-shaped cookies in the preheated oven for about 12-15 minutes or until the edges are lightly golden but the centers remain soft. Remove from the oven and let cool completely on the baking sheet.
- Prepare Candied Rosemary: While cookies bake, prepare the candied rosemary by taking fresh rosemary sprigs and dipping them into granulated sugar, ensuring they are entirely coated. Place them on parchment paper and let them dry and harden; this adds a lovely crystalline decoration and a fragrant herbal note to the cookies.
- Make the Vanilla Glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and 1 tablespoon of water. Add more water as needed a few drops at a time to reach a smooth, slightly runny glaze consistency that will coat the back of a spoon but still drizzle easily.
- Decorate the Cookies: Once the cookies are completely cooled, drizzle the vanilla glaze over the wreaths using a spoon or small piping bag. Immediately garnish with sugared rosemary sprigs and optional assorted candies to enhance the festive look. Allow the glaze to set before serving.
Notes
- Make sure the butter is at room temperature for easier mixing.
- Don’t overbake the cookies; they should be soft in the center for the best texture.
- If the dough is too sticky to shape, chill it briefly in the refrigerator.
- Sugared rosemary can be made ahead and stored in an airtight container.
- The glaze should be just thin enough to drizzle but not so runny that it runs off the cookies.
- Use gluten-free flour blend if you want a gluten-free version, but you might need to adjust liquids.
Keywords: Vanilla ginger wreath cookies, spiced holiday cookies, festive cookies, candied rosemary cookies, vanilla glaze cookies