Gingerbread Cookie Wreath
An edible holiday centerpiece made of spiced gingerbread cookies arranged in a decorative wreath pattern and held together with royal icing.
Ingredients
Scale
- 150g Unsalted Butter
- 150g Dark Brown Sugar
- 120ml Molasses
- 1 Large Egg
- 450g All Purpose Flour
- 1 tbsp Ground Ginger
- 1 tsp Ground Cinnamon
- 0.5 tsp Ground Cloves
- 1 tsp Baking Soda
- 250g Powdered Sugar
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and dark brown sugar until smooth, then beat in the egg and molasses.
- In a separate bowl, whisk together flour, ginger, cinnamon, cloves, and baking soda.
- Gradually add the dry ingredients to the wet mixture to form a stiff dough.
- Roll out dough to 1/4 inch thickness and cut into various festive shapes.
- Bake cookies for 8-10 minutes until firm at the edges; cool completely on a wire rack.
- Whisk powdered sugar with a small amount of water or egg white to create a thick royal icing.
- Arrange the cookies in a circular wreath pattern on a flat platter, using the icing to secure the layers together.
Notes
- Chill the dough for at least 30 minutes before rolling to prevent the cookies from spreading.
- Ensure the cookies are completely cold before attempting to assemble the wreath with icing.
- Use a very thick icing consistency for the ‘glue’ to ensure a strong bond.
Find it online: https://dishmio.com/gingerbread-cookie-wreath/