Cookie Wreath

Celebrate the season with a stunning holiday cookie wreath that’s as delightful to admire as it is to eat! This festive creation starts with a versatile dough divided into three portions, each infused with unique flavours: zesty orange, rich chocolate, and warming ginger. The result is a vibrant, aromatic assortment of cookies that come together to form a beautiful, edible wreath—perfect for decorating the table or gifting to loved ones. Serve this cookie wreath with Amarula Cream Liqueur or On The Rocks Effen Espresso Martini.
Ingredients Instructions

Ingredients

Serves 10-12
2¼ cups (560 ml) icing sugar
1½ cups (375 ml) unsalted butter, room temperature
1½ cups (375 ml) unsalted butter, room temperature
1 large egg
1 large egg white
3¾ cups + 2 tbsp (960 ml) all-purpose flour, divided, plus extra for rolling cookies
1½ tsp (7.5 ml) baking soda
1½ tsp (7.5 ml) cream of tartar
½ tsp (2.5 ml) fine sea salt
1 tbsp (15 ml) finely grated orange zest
¼ cup (60 ml) Dutch-processed cocoa powder
2 tbsp (30 ml) molasses
1 tsp (5 ml) ground ginger
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
icing, jam, sprinkles, chopped nuts or other decorations, for garnish

Instructions

  1. In bowl of a stand mixer fitted with paddle attachment, mix icing sugar, butter, vanilla, egg and egg white until well combined.
  2. In a medium bowl, whisk 3¾ cups (930 ml) flour, baking soda, cream of tartar and salt. Add dry flour mixture to icing sugar mixture and combine until dough just comes together. Divide dough equally into thirds and place into 3 separate medium bowls.
  3. To first bowl, add orange zest and 1 tbsp (15 ml) flour and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  4. To second bowl, add cocoa powder and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  5. To third bowl, add molasses, ginger, cinnamon, cardamom and remaining 1 tbsp (15 ml) flour. Use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  6. Refrigerate all 3 doughs for at least 3 hours or up to 24 hours.
  7. Preheat oven to 350 F (175 C). Line 3 or 4 baking sheets with parchment and set aside.
  8. Lightly flour a clean work surface. Working with 1 dough at a time, roll out dough to ¼-in (0.6 cm) thick. Cut into desired shapes with 2- to 3-in (5 to 7.5 cm) cookie cutters. Place cookies at least 1-in (2.5 cm) apart on 1 of prepared baking sheets. After cutting as many cookies as possible, lightly press scraps of dough together and reroll before cutting out more cookies. Place cookie-filled baking sheet in freezer for 10 to 20 minutes. Repeat rolling, cutting and chilling with remaining 2 doughs.
  9. Bake chilled cookies, 1 sheet at a time, until set around edges, 8 to 12 minutes. Baking time will vary depending on which dough you are baking and shape and size of your cookies. Let cookies cool for 5 minutes on baking sheet before transferring to a rack to cool completely at room temperature.
  10. Garnish cookies as desired before arranging on a platter in a wreath shape. To obtain a fuller look, layer cookies 2 to 3 high. Finish off wreath with a ribbon or bow, if desired.
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