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

Scale

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

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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