Our stunning cookie creation captures the essence of the vacations. Mix the timeless flavors of gingerbread with the symbolic wreath, which represents hope, eternity and heat hospitality through the Christmas season..
Take a look at our tutorial on how you can deliver these cookie wreaths to life on our YouTube channel.
Gingerbread cookie wreaths
Makes 2 crowns (11 inches)
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 1 giant egg yolk (19 grams), room temperature
- ½ cup (170 grams) sulfur-free molasses
- 1 teaspoon (4 grams) vanilla extract
- 2½ mugs (313 grams) all-purpose flour, plus extra for dusting
- 1½ teaspoons (3 grams) floor ginger
- 1 teaspoon (2 grams) floor cinnamon
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon floor nutmeg
- ¼ teaspoon floor allspice
- Water, for brushing
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Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium pace till pale and creamy, 2 to three minutes, stopping to scrape the underside and sides of the bowl. Beat in egg yolk till mixed. Beat in molasses and vanilla till mixed.
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In a medium bowl, whisk collectively the flour, ginger, cinnamon, baking soda, salt, nutmeg, and allspice. With mixer on low pace, steadily add flour combination to butter combination, beating till mixed and no dry streaks stay, stopping to scrape backside and sides of bowl.
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Place the dough on a bit of plastic wrap and kind right into a disk. Wrap tightly and refrigerate till agency, no less than 2 hours or as much as in a single day.
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Preheat the oven to 350°F (180°C). Draw an 8-inch circle on 2 sheets of parchment paper; place every face down on a baking sheet.
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Place the dough on a evenly floured floor and roll it out to ¼-inch thickness. Utilizing a 3½x3-inch gingerbread cutter, lower out the dough, re-roll the scraps, and lower to make use of up all of the dough. (If the dough turns into too smooth to work with, refrigerate for 15 to twenty minutes earlier than persevering with.)
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Place 1 cookie on ready pan so arms line up with circle. Brush a small quantity of water on arm and foot. Place one other cookie face down with the arm and foot overlapping these of the primary cookie. Repeat across the drawn circle till the form is full; every crown should use 9 cookies. Repeat with remaining cookies in remaining ready pan. Refrigerate for quarter-hour.
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Bake till edges of cookies are set, 15 to twenty minutes. Cool fully in pans on racks. Retailer in an hermetic container for as much as 1 week.
