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Gingerbread Christmas Wreath | Bake to the roots

Gingerbread Cookie Christmas Wreath

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:10
  • Total Time: 05:00
  • Yield: 2 1x
  • Category: Cookies
  • Cuisine: Germany

Description

What could be better than an edible Christmas decoration?! This Gingerbread Cookie Christmas Wreath is easy to make and tastes delicious too!


Ingredients

Scale

For the dough:
3/4 cup (170g) butter, at room temperature
1/2 cup (100g) brown sugar
1 large egg
1.8 oz. (50g) sugar beet molasses
3 1/4 cups (420g) all-purpose flour
1 tsp. baking soda
1 tbsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. salt

For the icing:
7 oz. (200g) confectioners‘ sugar
1/4 tsp. vanilla extract
12 tbsp. milk


Instructions

1. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Add the sugar beet molasses and mix in. Mix the flour with baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a second bowl, then add in 2-3 batches to the large bowl and mix in. Knead until you get a nice and smooth dough. Shape into a ball, flatten and wrap in plastic wrap. Place in the fridge for about 3 hours or overnight.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Roll out half of the dough on a floured surface to a thickness of about 0.1 inches (3mm). Place a dinner plate with a diameter of about 10 inches (26cm) on top of the dough and cut out a circle. Transfer to the prepared baking sheet, place a smaller plate with a diameter of about 6 inches (16cm) on top, and cut that one out as well to create a large ring. Use a fork to press down the edges of that ring a bit and bake for about 10 minutes. Take out of the oven and place on a wire rack. Repeat to create another ring for a second wreath – I made this one a bit smaller. Collect the remaining dough, roll out again and cut out stars in different sizes. Bake those for about 8 minutes – that should be enough. Let everything cool down completely.

3. For the icing mix the confectioners‘ sugar with the vanilla extract, then gradually add the milk until the icing has a thick and not too runny consistency. Fill into a piping bag, cut off the corner just a bit so only a small amount of icing can get out. Decorate the star cookies to your liking and let them dry completely. Use the remaining icing to glue the stars to the rings – if you want to hang the wreaths, later on, you should leave a spot blank so you can attach a ribbon or something like that. Let the icing dry/harden well, then use the wreaths as wall or table decorations.


Notes

Enjoy baking!