Chocolate Gingerbread Wreath Cookies Recipe

Chocolate Gingerbread Wreath Cookies

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Kids and adults alike will love these festive gingerbread wreath cookies.

Joy Howard

Updated on October 24, 2023

Recipe tested by

Southern Living Test Kitchen

Active Time:

45 mins

Chill Time:

1 hr

Bake Time:

25 mins

Cool Time:

1 hr 5 mins

Stand Time:

6 hrs

Total Time:

9 hrs 15 mins

Yield:

2 1/2 dozen

You may be used to dry, brittle gingerbread characters that've been sitting out on the counter for days—pretty to look at, but unpleasant to eat. But this year, we're making gingerbread cookies that you'll actually want to eat right off the cookie sheet.

With the help of a not-so-secret ingredient—chocolate—gingerbread gets a new name this holiday season. Our Chocolate Gingerbread Wreath Cookies make a festive addition to any holiday cookie tin or platter.

Rich dark chocolate cocoa powder and a circular shape give this classic a new twist. The royal icing used to decorate the cookies starts with meringue powder, which makes it a little less fussy than recipes that call for real eggs. We recommend applying the icing using a piping bag with a writing tip, but if you don't have one, a plastic sandwich bag with a tiny corner snipped off will do.

Ingredients

2 1/2 cups all-purpose flour, plus more for work surface
2/3 cup dark cocoa (such as Hershey's Special Dark)
1 1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, at room temperature
3/4 tsp. vanilla extract
1/3 cup unsulphured molasses
1 1/4 cups powdered sugar
2 Tbsp. meringue powder (such as Wilton)
3 Tbsp. water
Green food coloring gel
Pearl candy sprinkles

Directions

Combine dry ingredients:

Whisk together flour, cocoa, ginger, cinnamon, cloves, baking soda, baking powder, and salt in a small bowl.
Cream butter and sugar:

Beat butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla, and beat until incorporated. Beat in molasses.
Add flour mixture to butter mixture:

Reduce speed to low, and gradually add flour mixture, one-third at a time, beating just until blended after each addition.
Knead cookie dough, and chill:

Turn dough out onto a lightly floured surface, and knead a few times until smooth. Roll dough into a ball, and flatten into a disk. Wrap in plastic wrap, and chill 1 hour.
Prepare oven and baking sheets:

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Roll out dough, and cut circles:

Roll dough to 1/4-inch thickness on a lightly floured surface. Cut dough into circles using a 2 1/2- to 3-inch round cookie cutter. Cut middle out of each dough circle using a 1-inch round cookie cutter. Arrange cookies on prepared baking sheets, spacing 2 inches apart. Gather and reroll dough as needed.
Bake cookies:

Place 1 baking sheet of cookies in refrigerator until ready to bake. Bake remaining baking sheet in preheated oven until cookies are set and lightly browned on bottom, about 12 minutes, rotating baking sheet from front to back halfway through bake time.
Let cookies cool:

Let cool on baking sheet on wire rack 5 minutes; transfer cookies to wire rack to cool completely, about 1 hour. Meanwhile, repeat procedure with remaining baking sheet of cookies.
Make royal icing:

Beat powdered sugar, meringue powder, and water with a stand mixer fitted with a whisk attachment on medium-high speed until fluffy and slightly stiff. Add more water, 1 teaspoon at a time, if needed, for desired consistency. Stir in desired amount of food coloring, and spoon into a piping bag fitted with a writing tip.
Decorate cookies:

Decorate 1 cookie at a time. Pipe icing on each in a spiral pattern, and top with desired amount of sprinkles. Repeat with remaining cookies, icing, and sprinkles. Let stand until icing is set, about 6 hours. Store in an airtight container at room temperature.