Gingerbread Cookie Wreath Recipe coming right up, because the holiday season has a way of sneaking up and asking us to be both festive and efficient. If you want edible decor that looks like you spent hours, this is the project. It doubles as dessert and a centerpiece, and I love that it gets everyone at the table oohing before the first bite. I started making this years ago after realizing a wreath of cookies is easier than a big gingerbread house and honestly more fun to share. If you’ve got kids or friends who love decorating, this is your moment to shine together. Let’s make your kitchen smell like cinnamon and molasses in the best way.
How to Make a Gingerbread Cookie Wreath
This Gingerbread Cookie Wreath Recipe is built from sturdy, crisp cookies that hold their shape, plus a simple icing that works like glue. You’ll bake small and medium shapes, then layer them in a circle. It’s much easier than it looks, I promise.
Shape, bake, and prep
Start by making your dough a few hours ahead. Chilled dough is key for sharp edges and a wreath that sets up well.
Here’s the flow I use every time:
1. Make the dough. Cream softened butter with brown sugar until light. Beat in molasses and one egg. In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, allspice, and a pinch of cloves. Combine the wet and dry. The dough will be soft but not sticky when chilled.
2. Chill it. Split into two disks, wrap, and chill at least 1 hour. Overnight is even better for flavor.
3. Roll and cut. Roll on lightly floured parchment to about 1/4 inch thick. Cut assorted shapes like stars, hearts, rounds, and leaves. Aim for a range of sizes, about 1 to 3 inches. Keep the scraps cold and reroll once.
4. Bake. Arrange on parchment and bake at 350°F for 8 to 11 minutes depending on size. Smaller cookies bake faster, so keep an eye on them. Let cool completely.
Assemble the wreath
Make a wreath template on parchment: trace a dinner plate for the outer circle and a smaller bowl inside it to form a ring. You’ll arrange cookies to follow that ring. Prepare a simple royal icing with powdered sugar, meringue powder, and water. You want two consistencies: thick for assembling as glue, and slightly thinner for decorating.
Set a platter or a firm piece of cardboard covered with parchment. Use thick icing to attach a base layer of larger cookies along the ring. Add a second layer, slightly overlapping. Fill gaps with smaller cookies. You want a full look with a little dimension. Dot icing underneath each cookie and hold for 5 to 10 seconds so it sticks.
If you want a mix of treats for your holiday spread, add a plate of apple cupcakes on the side. They balance the ginger and molasses with a bright apple bite.
Let the finished wreath dry at room temp for 6 to 8 hours before moving it. It will feel firm and safe to carry once the icing sets.
Ingredients and Shopping List
- Unsalted butter, softened, 3/4 cup
- Brown sugar, 3/4 cup, packed
- Molasses, 2/3 cup
- Egg, 1 large
- All purpose flour, about 3 1/4 cups
- Baking soda, 1 teaspoon
- Fine salt, 1/2 teaspoon
- Ground ginger, 2 teaspoons
- Cinnamon, 2 teaspoons
- Allspice, 1/2 teaspoon
- Cloves, 1/4 teaspoon
- Optional: a pinch of black pepper for warmth, orange zest for brightness
- Royal icing: 4 cups powdered sugar, 3 tablespoons meringue powder, 6 to 8 tablespoons water
- Decorations: sprinkles, sanding sugar, mini candies, edible glitter
- Ribbon or twine if you want to hang the wreath
This Gingerbread Cookie Wreath Recipe makes about 45 to 60 small cookies depending on your cutters. That gives you enough for a full wreath plus a few extras for snacking while you decorate.
Dietary swap tip: use plant based butter and a splash of non dairy milk if you need to loosen the dough slightly. For more cookie ideas without dairy or eggs, try these irresistible vegan peanut butter cookies. They’re soft, chewy, and so easy.
Recommended Tools for Making the Wreath
- Stand mixer or hand mixer for smooth dough
- Rolling pin with thickness guides if you have them
- Assorted cookie cutters in small and medium sizes
- Parchment paper for rolling and baking
- Cooling racks so cookies set fast and stay crisp
- Piping bags and small round tips for clean lines
- Offset spatula or butter knife to nudge cookies into place
- Cardboard ring or a large platter for building the wreath
- Food coloring gels in classic holiday shades
Hosting a snack situation while you bake? I like to set out a plate of spicy veggie bites for nibbling. These crispy air fryer buffalo cauliflower pieces always disappear fast and keep the bakers happy.
Tips for Decorating the Cookies
Icing that behaves
Think two textures. Use a thicker icing for outlines and for the glue that holds cookies to the wreath. Use a slightly thinner icing for flooding smooth surfaces. If icing is too stiff, add a few drops of water. If it’s too runny, add a spoonful of powdered sugar. Aim for a smooth ribbon that disappears back into the bowl in about 10 seconds for flooding, and a 15 to 20 second ribbon for outlines.
Simple designs that look pro
Stick to a tidy color palette like white, forest green, and a pop of red. Outline stars and fill with white, then sprinkle with sanding sugar for sparkle. Draw simple lines and dots to mimic pine needles and berries. Add tiny bows with a toothpick. Layer textures for depth: flood a base, let it dry 20 minutes, then pipe details on top.
Arrange your cookies in odd numbers as you glue them to the wreath. Odd numbers look natural to the eye. Start with larger stars and rounds, then tuck small leaves and hearts into the gaps. Press gently and hold a few seconds each time.
“Tried this last year and it turned out stunning. The cookies stayed crisp for days, and everyone asked if I bought it from a bakery. It’s our new family tradition.”
If you need more decorating inspiration, peek at these festive decorating ideas for easy color combos and designs that still feel seasonal. And if your dessert table needs a crowd pleasing extra, bake a batch of gooey Biscoff stuffed cookies. They’re always the first to go.
One more reminder: let the whole wreath dry overnight so it’s sturdy to move. Then you can gently thread ribbon through a top cookie or around the ring if you want to hang it. If you plan to hang, make sure the top cookie is glued well with extra icing support.
By the way, this is a perfect place to mention the phrase again because it truly describes what we’re making: a cozy, gift worthy Gingerbread Cookie Wreath Recipe that anyone can pull off.
Storage Tips
Before assembly, store cooled cookies in an airtight container at room temp for up to 1 week. Add a sheet of parchment between layers to protect the designs.
Once the wreath is assembled, keep it in a cool, dry spot away from direct sunlight and humidity. If your kitchen runs humid, gently tent with plastic wrap but avoid smudging the icing. Properly dried wreaths stay crisp for 5 to 7 days, sometimes longer.
Freezing: you can freeze unfrosted cookies for up to 2 months. Thaw at room temp in the closed container, then decorate. I don’t recommend freezing a fully assembled wreath because condensation can spot the icing.
Want another make ahead snack for your holiday fridge? These healthier flapjacks keep really well and round out a cozy tea break while the icing dries.
Common Questions
Can I make the dough in advance?
Yes. Chill for up to 3 days, well wrapped. You can also freeze the dough for a month. Thaw overnight in the fridge before rolling.
How do I keep the cookies from spreading?
Use cold dough, roll evenly, and chill the cut shapes on the sheet for 10 minutes before baking. Measure flour correctly and avoid over creaming the butter.
What if I don’t have meringue powder?
Use a simple icing of powdered sugar and milk for decorating, and make it thick for assembly. It will take longer to dry but still works.
How big should the wreath be?
A 10 to 12 inch outer circle looks great on most tables. Trace a plate to guide you and build within that ring.
Can I customize the flavors?
Absolutely. Add orange zest, a touch of vanilla, or swap in a little rye flour for a subtle nuttiness. Keep spice levels as written for a classic Gingerbread Cookie Wreath Recipe.
Let’s Wrap It Up With Holiday Cheer
You’re all set to make a show stopping Gingerbread Cookie Wreath Recipe that doubles as decor and dessert. Keep the process simple, focus on clean shapes, and let the icing dry fully so the wreath holds up. If you want to explore more crafty approaches, this lovely tutorial on a DIY Gingerbread Cookie Wreath – homemade holiday decor idea is a great reference for styling and display. Whip up hot cocoa, turn on the carols, and invite helpers to decorate with you. I can’t wait to see what you create. Happy baking and happy nibbling.
Gingerbread Cookie Wreath
Ingredients
Method
- Cream softened butter with brown sugar until light. Beat in molasses and one egg.
- In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, allspice, and a pinch of cloves.
- Combine the wet and dry ingredients. The dough will be soft but not sticky when chilled.
- Split the dough into two disks, wrap, and chill for at least 1 hour (overnight is better for flavor).
- Roll the chilled dough on lightly floured parchment to about 1/4 inch thick.
- Cut assorted shapes like stars, hearts, rounds, and leaves, aiming for 1 to 3 inches in size.
- Bake at 350°F for 8 to 11 minutes depending on size and let cool completely.
- Prepare a wreath template on parchment by tracing a dinner plate for the outer circle and a smaller bowl for the inner circle.
- Prepare a simple royal icing with powdered sugar, meringue powder, and water, with two consistencies: thick for glue and thinner for decorating.
- Use thick icing to attach larger cookies along the ring, adding a second layer of overlapping smaller cookies for dimension.
- Dot icing underneath each cookie and hold for 5 to 10 seconds to ensure sticking.
- Let the finished wreath dry at room temperature for 6 to 8 hours before moving it.