Baking during the holidays? That’s where memories are made, right? I know in my house, the smell of ginger and cinnamon just *screams* Christmas! But this year, let’s ditch the same old cookies and go for a showstopper: a Gingerbread Cookie Wreath!
Trust me, this isn’t just any dessert; it’s a beautiful (and seriously yummy) centerpiece that’ll wow everyone. I’ve been making this Gingerbread Cookie Wreath for years, tweaking it until it’s just perfect. It’s surprisingly simple to make, and the look on people’s faces when they see it? Totally worth it. So, grab your rolling pin, and let’s get baking!
Why You’ll Love This Gingerbread Cookie Wreath
Reasons to Bake This Gingerbread Cookie Wreath
Okay, seriously, why *wouldn’t* you want to bake this? But if you need convincing…
First off, it’s a total showstopper! Imagine your guests’ faces when they see this gorgeous Gingerbread Cookie Wreath hanging around. It’s way more impressive than just a plate of cookies, trust me!
And it’s not just pretty; it’s delicious! That warm, spiced gingerbread flavor? Perfect for the holidays. My favorite part is that it’s not too sweet, so you can really taste the ginger and cinnamon. Yum!
Plus, a Gingerbread Cookie Wreath is the *perfect* gift! Forget store-bought cookies; this is something truly special and homemade. Wrap it up carefully, and you’ve got a present that shows you really care.
Ingredients for Your Gingerbread Cookie Wreath
Alright, gather ’round! Here’s what you’ll need. Don’t worry, it’s mostly stuff you probably already have. We’re talking 375g plain flour, 1 tsp bicarbonate of soda, a good 3 tsps of ground ginger (can’t skimp on that!), 175g light brown soft sugar, and 120g unsalted butter (cold and cubed, important!). Then, 5 tbsps golden syrup, 1 medium egg, 200g royal icing, 200g ready to roll white icing, and of course…glitter and sprinkles! Because, why not?
How to Make a Gingerbread Cookie Wreath: Step-by-Step Instructions
Preparing the Gingerbread Dough for the Gingerbread Cookie Wreath
Okay, let’s get this dough going! First, grab a big bowl and toss in your 375g of plain flour, 1 tsp of bicarbonate of soda, and those 3 tsps of ground ginger. Don’t be shy with the ginger, it’s what makes it taste like Christmas! Then add your 175g of light brown soft sugar and 120g of cold, cubed unsalted butter.
Now, this is the fun part: rub the butter into the dry ingredients with your fingertips until it looks like breadcrumbs. It takes a little elbow grease, but trust me, it’s worth it! Next, add 5 tbsps of golden syrup and 1 medium egg. Mix it all together until it forms a dough. If it’s a little sticky, don’t worry! Just knead it until it’s smooth. You might need a *tiny* bit of extra flour if it’s REALLY sticky, but go easy!
Cutting and Baking Your Gingerbread Cookie Wreath Components
Right, preheat your oven to 180c/160fan. And VERY important: line your baking trays with parchment paper. You don’t want these babies sticking! Now, dust your work surface with a little flour and roll out the dough to about 0.5cm thick.
For the wreath base, you’ll want a 10-inch circle and a 6-inch circle for the middle (cake tins work great for this!). Then, re-roll the dough scraps and cut out various sized stars. The more, the merrier! Now, pop them in the oven! The circle needs 15-18 mins, large stars 11-12 mins, and small stars 8-9 mins. Keep an eye on them, you don’t want burnt edges! Let the cookies cool *completely* before decorating. Seriously, patience is key here!
Assembling and Decorating Your Gingerbread Cookie Wreath
Okay, the fun part! Grab your 200g of royal icing and pipe it onto the gingerbread biscuits. This is your “glue,” so be generous! Then, roll out your 200g of ready to roll white icing and cut out more star shapes. A little water helps them stick to the gingerbread stars, so dab just a tiny bit on.
Now, start layering those stars onto the circle with more royal icing “glue”. Get creative! Overlap them, mix the sizes, whatever you like! Finally, the pièce de résistance: sprinkles and glitter! Go wild! This is where you can really make your Gingerbread Cookie Wreath sparkle. And there you have it – a masterpiece!
Tips for the Perfect Gingerbread Cookie Wreath
Ensuring a Smooth Gingerbread Cookie Wreath Dough
Want that dough *just* right? Don’t skip the kneading! It really makes a difference. If the dough’s too sticky, add a *tiny* bit more flour, but be careful not to overdo it. And if you’re not baking right away, wrap that dough up tight and chill it in the fridge. Seriously, cold dough is way easier to work with!
Achieving Even Baking for Your Gingerbread Cookie Wreath
Burnt cookies are a HUGE no-no! Make sure those trays are lined with parchment paper – it’s a lifesaver. Keep a close eye on the oven, especially towards the end of the baking time. Every oven’s different, so adjust the times if you need to. If your cookies are browning too fast, try lowering the oven temp a bit.
Decorating Your Gingerbread Cookie Wreath Like a Pro
Royal icing can be tricky, but practice makes perfect! If it’s too thick, add a tiny drop of water at a time until it’s the right consistency. And don’t be afraid to get creative with your decorations! Use different colors of sprinkles, edible glitter, or even little candies. My favorite part is using a piping bag with different tips to make fancy designs. Have fun with it!
Gingerbread Cookie Wreath Variations
Okay, feeling adventurous? Let’s spice things up! How about adding a pinch of cloves or nutmeg to the gingerbread dough for an extra warm flavor? A little bit of orange or lemon zest can also be amazing! And for the decorations? Forget just sprinkles – think edible pearls, silver balls, or even dried cranberries! Get creative and make it your own!
Storing Your Gingerbread Cookie Wreath
So, you’ve got this gorgeous Gingerbread Cookie Wreath…now what? Well, if you’re not eating it right away (and trust me, it’s tempting!), you’ll want to store it properly. An airtight container is your best friend here. It’ll keep your wreath fresh for a good week or two at room temperature. And guess what? You can even freeze it for later! Just wrap it really well in plastic wrap, then foil. It’ll last for months!
Frequently Asked Questions About Gingerbread Cookie Wreaths
Can I prepare the Gingerbread Cookie Wreath dough ahead of time?
Absolutely! In fact, I often do. Just mix up your gingerbread dough, wrap it up nice and tight in plastic wrap, and pop it in the fridge. It’ll keep for a couple of days, easy. When you’re ready to bake, just let it sit at room temperature for about 30 minutes to soften up a bit. Makes life so much easier, doesn’t it?
How long will my Gingerbread Cookie Wreath last?
Well, if you can resist eating it all at once (good luck with that!), a properly stored Gingerbread Cookie Wreath can last surprisingly long. We’re talking 1-2 weeks at room temperature in an airtight container. And if you freeze it (wrapped really well, of course), it’ll be good for 3+ months! Perfect for making ahead for the holidays!
What are some alternative decoration ideas for my Gingerbread Cookie Wreath?
Oh, the decorating possibilities are endless! Forget just sprinkles! How about using different colors of royal icing to create intricate designs? Or adding edible glitter for a super sparkly effect? You could even use mini marshmallows, chocolate chips, or small candies. My kids *love* helping with this part. Just let your imagination run wild!
Nutritional Information for Gingerbread Cookie Wreath
Okay, let’s talk numbers! Now, keep in mind, this is just an estimate, because it really depends on how big you make your stars and how much icing and sprinkles you pile on (oops!). But roughly, one cookie is around 350 calories, with 15g of fat, 4g of protein, and 50g of carbs. There’s also about 30g of sugar. Hey, it’s a treat, right? Enjoy!
Enjoy Your Homemade Gingerbread Cookie Wreath!
There you have it! Your very own, gorgeous Gingerbread Cookie Wreath! Now, the best part: dig in and enjoy! And hey, if you loved this recipe (and I *know* you will!), please give it a rating and leave a comment below. I’d love to hear how yours turned out! And don’t forget to share your creations with me on social media – tag me! I can’t wait to see your sparkly, festive wreaths!
Print
Bake a Grand Gingerbread Cookie Wreath in Just 1 Hour
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
A simple gingerbread cookie wreath. Homemade gingerbread biscuits, royal icing create a beautiful showstopper.
Ingredients
- 375 g plain flour
- 1 tsp bicarbonate of soda
- 3 tsps ground ginger
- 175 g light brown soft sugar
- 120 g unsalted butter (cold and cubed)
- 5 tbsps golden syrup
- 1 medium egg
- 200 g royal icing
- 200 g ready to roll white icing
- glitter/sprinkles
Instructions
- Preheat oven to 180c/160fan, line trays with parchment paper.
- Mix flour, bicarb, ginger, sugar, and butter. Rub to breadcrumb texture.
- Add syrup and egg. Mix to form dough.
- Knead to smooth dough.
- Dust surface, roll dough to 0.5cm.
- Cut a 10 inch circle and a 6 inch middle circle.
- Re-roll dough, cut out various sized stars.
- Bake: circle 15-18 mins, large stars 11-12 mins, small stars 8-9 mins.
- Cool cookies fully.
- Pipe royal icing on biscuits.
- Roll out icing, cut star shapes. Use water to adhere.
- Layer stars on circle with royal icing glue.
- Decorate with sprinkles and glitter.
Notes
- Use 10 inch and 6 inch cake tins for circles. Star cutters for stars.
- Dough can be chilled while baking.
- Gingerbread lasts 2-3 weeks at room temp. Decorated lasts 1-2 weeks. Freezes for 3+ months.
- Ready-made royal icing sugar and roll white icing are used.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
