Our stunning cookie creation captures the essence of the vacations. It combines the timeless flavors of gingerbread with the symbolic wreath, representing hope, eternity, and heat hospitality throughout Christmastime.
Watch our tutorial on how you can deliver these cookie wreaths to life on our YouTube channel.Â
Gingerbread Cookie Wreaths
Makes 2 (11-inch) wreaths
- 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) unsulphured molasses
- 1 teaspoon (4 grams) vanilla extract
- 2½ cups (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 butter and sugar at medium velocity till pale and creamy, 2 to3 minutes, stopping to scrape backside and sides of bowl. Beat in egg yolk till mixed. Beat in molasses and vanilla till mixed.
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In a medium bowl, whisk collectively flour, ginger, cinnamon, baking soda, salt, nutmeg, and allspice. With mixer on low velocity, steadily add flour combination to butter combination, beating till simply mixed and no dry streaks stay, stopping to scrape backside and sides of bowl.
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Prove dough onto a chunk of plastic wrap, and form right into a disk. Wrap tightly, and refrigerate till agency, at the very least 2 hours, or as much as in a single day.
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Preheat oven to 350°F (180°C). Draw an 8-inch circle on 2 sheets of parchment paper; place every the other way up on a baking sheet.
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Prove dough onto a flippantly floured floor, and roll to ¼-inch thickness. Utilizing a 3½x3-inch gingerbread individual cutter, minimize dough, rerolling scraps and reducing to make use of all dough. (If dough turns into too gentle to work with, refrigerate for15 to twenty minutes earlier than persevering with.)
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Place 1 cookie on a ready pan so the arms align with circle. Brush a small quantity of water on arm and foot. Place one other cookie down with arm and foot overlapping these of first cookie. Repeat round drawn circle till form is full; every wreath ought to use 9 cookies. Repeat with remaining cookies on remaining ready pan. Refrigerate for quarter-hour.
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Bake till edges of cookies are set, 15 to twenty minutes. Let cool fully on pans on wire racks. Retailer in an hermetic container for as much as 1 week.
