Description
These festive gingerbread wreath cookies are shaped like mini wreaths with green icing and red sprinkles for a holiday touch. Perfect for decorating and gifting.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- Green royal icing or frosting
- Red sprinkles for garnish
Instructions
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, molasses, and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until combined. Divide dough in half and shape into disks. Wrap in plastic and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Roll out dough on floured surface to 1/4 inch thickness. Cut out wreath shapes using a cookie cutter.
- Place on ungreased baking sheets and bake for 8-10 minutes or until edges are just set. Cool on wire racks.
- Decorate with green icing to resemble wreaths and add red sprinkles for berries.
Notes
Dough can be prepared ahead and stored in fridge for up to 2 days. For thicker icing, add more powdered sugar. These cookies are best stored in an airtight container for up to 1 week.
Nutrition
- Calories: 150 kcal
- Sugar: 12g
- Fat: 5g
- Carbohydrates: 25g
- Protein: 2g