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Gingerbread Wreath

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  • Author: Nicole Triebe
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes + Overnight
  • Yield: 1 wreath 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


This stunning gingerbread wreath is so simple to put together and makes a stunning edible centerpiece! Perfect for holiday entertaining!




1/2 cup sugar

1/2 cup butter

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 cup dark molasses

1 egg

1/2 tsp vinegar

2 1/2 cups all purpose flour

1/2 tsp baking soda 

For the buttercream

1 stick butter, softened

1 1/2 cups powdered sugar, sifted

1/2 tsp vanilla

1/2 tsp milk


  • Mix sugar, butter, spices, molasses together in a saucepan. Bring to a simmer, stirring constantly until butter has melted. Turn off heat and let cool to room temperature.
  • Transfer to a stand mixer bowl, add vinegar and eggs, and mix well.
  • Add flour and baking soda. Blend to a smooth dough.
  • Form dough into a disc shape and wrap in plastic wrap. Chill several hours in the fridge or overnight.
  • Preheat oven to 350 degrees F. Divide chilled dough into 2 balls of dough (2 cup size portions) and roll out onto a lightly floured surface to about 1/8-1/4″ thickness (depending on preference, thinner dough will yield a crunchier cookie). You may also roll the dough between two sheets of parchment paper.
  • Cut snowflake and different size star shapes and bake on a parchment lined baking trays for 10 minutes, remove and let cool on a wire rack.
  • Make the buttercream by combining sifted powdered sugar, browned butter, softened butter and milk in the bowl of your stand mixer.
  • Using the paddle attachment, beat butter, powdered sugar and milk on low speed for 30 seconds and then high speed for 5 minutes.
  • Add vanilla and turn mixer to low and mix for another 30 seconds.
  • Assemble wreath with buttercream.  
  • Dust with powdered sugar