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holiday

Gingerbread Cookie Wreath Tutorial

December 10, 2020 By Ashley Leave a Comment

Not only can you legit eat the cookies off of this wreath, but you can hang it up as an actual wreath! I am so excited to share my gingerbread cookie wreath tutorial with you. Of course you know I absolutely love creating edible art, so I LOVED making this wreath. It’s currently hanging up in my house. Some cookies missing, of course, because little hands found out that she could eat this wreath. This wreath makes for a beautiful gift, a great addition to holiday decor and also looks beautiful as a centerpiece. It’s totally a project that can be done with the kiddos or as a family. So fun, and so delicious.

Gingerbread Wreath

The gingerbread cookies

Gingerbread cookies are so full of flavor and warming spices, what is there not to love? These gingerbread cookies don’t spread in the oven, and no chilling is required before baking. Because the cookies have molasses in them, the dough can be a bit sticky. I like to roll the cookies out on a silicone baking mat. I cover the dough in parchment, then roll them out. Be sure to liberally flour your surface, and check occasionally to make sure they’re not sticking. I keep my bench scraper handy to lift up the dough and add more flour as needed.

Gingerbread Cookie Wreath

Decorating the gingerbread cookies

This gingerbread cookie wreath is easily adaptable to other cookie shapes and icing colors. I have different Christmas cookie cutters, but I default to snowflakes all. the. time. They’re my favorite. This wreath would look adorable with ornament cookies. Star of David cookies would be amazing for a Hanukah wreath.

I used a variety of decorating methods for my gingerbread cookies. I used these cutters and this cutter for the snowflakes. I cut out some snowflakes that I left entirely undecorated to be used as a foundation layer on the wreath. Those cookies get coated with confectioners sugar.

For the cut out designs, I used a small tear drop shaped cutter from this cutter set and a #3 piping tip for the small holes. I used the smallest cutter in the snowflake cutter set to cut out the centers for the stained glass cookie technique. For some royal icing snowflake techniques, check out my sugar cookie post here.

Gingerbread Cookie Wreath

For the stained glass cookie technique, you will need Jolly Ranchers, or another hard (not sugar free) candy. Place the desired colors into individual zip top bags. Cover the bags with a kitchen towel, and use a rolling pin to smash them into very small pieces. I suppose you could use a food processor, but where’s the fun in that? #2020

Fill the cut out areas with the Jolly Rancher pieces until it’s filled almost flush with the cookie.

Only a few supplies are needed for the gingerbread cookie wreath. Gingerbread cookies (recipe below), royal icing, a 12″ wood floral ring (I got mine from Michaels Craft Store, and it is the Ashland brand.), Press and Seal, and a festive ribbon for hanging.

Gingerbread Cookie Wreath

How to make the gingerbread cookie wreath

To make the wreath form food safe, cut strips of Press and Seal and wrap tightly around the form, leaving one of the holes in the form accessible for the ribbon.

Cut a length of ribbon (as long as you would like for hanging it) and thread it through the hole of the frame.

Lay down the first (foundation) layer of cookies. I used solid cut out snowflake cookies with no additional decoration as my foundation cookies. “Glue” the cookies to the wreath form with royal icing. Be generous with the royal as you want these cookies to really be stuck on there.

Gingerbread Cookie Wreath

Place the wreath onto a piece of parchment paper, and using a small sieve, dust the foundation cookies with confectioner’s sugar. It give the cookies a snowy appearance.

Glue the decorated cookies onto the wreath form, staggering them and alternating designs. Glue down the larger cookies with royal icing first, followed by smaller cookies to fill in any gaps. You want to conceal as much of the frame as you can.

If desired, tie a bow around the ribbon hanger.

Let the wreath dry overnight. The royal icing glue needs to dry completely or the cookies will slide off.

Gingerbread Cookie Wreath

I hope you love this gingerbread wreath tutorial as much as I do. If you make it, I’d LOVE to know! Comment below or tag me on Instagram.

Enjoy!

Ash xx

Gingerbread Cookie Wreath
Print Recipe
0 from 0 votes

Gingerbread Cookie Cutouts

No spread gingerbread cut out cookies made with molasses and warm spices.
Course: Dessert

Ingredients

  • 3 cups (360g) all purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon fine sea salt
  • 2/3 cup (142g) light brown sugar
  • 6 tablespoons (84g) unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (170g) molasses

Instructions

  • Whisk together the flour, ginger, cinnamon, cloves, nutmeg and salt in a large bowl. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth, fluffy and creamy, about 2 minutes.
  • Add the egg, followed by the vanilla extract, beating until just combined.
  • Add in the molasses, beating until just combined. Scrape down the bowl to ensure everything is incorporated.
  • With the mixer on low speed, gradually add the flour mixture and beat until the dough starts to form large clumps and no large pockets of flour remain.
  • Turn the dough out onto a work surface sprinkled lightly with flour. Divide the dough in two and pat the dough into two disc shapes.
  • Wrap the discs in plastic wrap and chill the dough for 30 minutes.
  • Heat the oven to 350F. Line two cookie sheets with parchment paper.
  • Generously flour a work surface, as well as your hands and the rolling pin. The dough can become sticky as you work, so keep extra flour nearby to use as needed. You can roll out the dough between two pieces of wax paper or parchment paper to prevent any sticking issues if you prefer.
  • Roll out the disc until 1/4 inch thick. Cut the dough with cookie cutters. Re-roll the remaining dough and continue cutting until all is used.
  • Place the cookies 2" apart on the baking sheets.
  • Bake the cookies for 10-12 minutes, or until the edges are just beginning to turn brown. Rotate the cookie sheets halfway through baking. Let the cookies cool for 5 minutes on the pan, then transfer to a rack to cool completely before decorating.

Filed Under: Cookie Tutorials Tagged With: christmas, cookies, gingerbread cookies, holiday, holiday gift, tutorial

Florentine Bars

November 25, 2020 By Ashley Leave a Comment

Christmas baking has began in my house, and what better way to start the season off than with these truly magical Florentine bars. Flavored with honey and orange, these caramel and almond topped shortbread bars are so delicious and so very hard to eat just one. Drizzle the bars with dark chocolate, and they rival any candy bar. These bars would make a beautiful addition to any cookie box or gift. and they ship really well too.

Florentine Bars

What are Florentines?

Florentine cookies, or lace cookies as they are sometimes called, are typically filled with nuts, dried and candied fruits. They are usually dipped in chocolate, and can be fickle to make in their traditional form. Traditional Florentines are delicate, chewy, sticky and absolutely amazing. One of my favorite cookies. To make my Florentines a bit easier to make, and ship to family, I put my Florentine mixture on a thin shortbread crust. Crisp, chewy and sticky and delicious.

Florentine Bar

How to make the shortbread crust

The shortbread crust is easily made in a food processor (yay for shortcuts!) and pressed into a lined 8×8 square pan. My trick for getting flat and even crust is to push it in with the flat side of a bench scraper. For you weirdos like me that must have a perfect looking, even crust, this method is super satisfying and makes for a super flat crust. The crust is baked until lightly golden and cooled.

Florentine Bars

How to make the caramel topping

While the crust cools, the sugar, corn syrup, and water are combined and heated until amber in color. Butter and honey are added followed by cream. orange zest, vanilla and salt. Toasted, sliced almonds and any other dried or candied druit are mixed into the caramel. Glacé cherries, dried cranberries, figs, or candied oranges are so good in these bars. You can also use any nut you like. Hazelnuts would be delicious. When the nuts and fruit are mixed in, the caramel is spread over the cooled crust. The bars are baked until bubbly.

Florentine Bars

When the bars are cooled, they are cut into servings. Whilst baking, the caramel seeps down the side and coats the sides shortbread. Sometimes I cut off the outside edges of the bars (and I eat them, obvs) so that you can see the crust and topping, especially if I’m gifting these. Drizzle the bars with melted dark chocolate. Once the chocolate sets, the bars can be wrapped in parchment and tied off with twine or a decorative. Stack the wrapped bars in cookie boxes and they make a gorgeous gift.

Florentine Bars

If you make these Florentine bars, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more holiday cookie recipes, check out these posts:

Snowflake Sugar Cookies

Brown Butter Maple Pecan Cookies

Espresso Toffee Chocolate Chunk Cookies

Florentine Bars
Print Recipe
0 from 0 votes

Florentine Bars

Prep Time15 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Servings: 10 -12 servings

Ingredients

Shortbread Crust

  • 1 ¼ cups (210g) all purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (113g) unsalted butter, cold

Caramel Topping

  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (76ml) water
  • 1 tablespoon corn syrup
  • 6 tablespoon unsalted butter, room temperature
  • 1/4 cup (84ml) honey
  • 1/2 cup (114ml) heavy cream
  • 1 teaspoon orange zest
  • 2 cups (172g) sliced almonds, toasted
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (70g) bittersweet chocolate, chopped

Instructions

  • Preheat the oven to 350F and line an 8x8 pan with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the slice easily once it is set).
  • In the bowl of a food processor, place the flour, sugar, and salt, and pulse to combine.
  • Add the butter and pulse until the mixture begins to form clumps.
  • Press the dough into the prepared pan, then level and smooth it with a bench press or measuring cup. Chill the crust for 10 minutes.
  • Bake for 25-30 minutes, or until the shortbread is pale golden. Let cool completely.
  • In a medium saucepan, combine the sugar, water and corn syrup. Stir just to mix. Bring to a boil and heat until the mixture reaches 350F on a candy thermometer, or is amber in color.
  • Remove from the heat, and whisk in the butter and the honey. Be careful as it will steam and bubble.
  • Place back onto the heat and bring the mixture to a boil. Add the heavy cream and the orange zest.
  • Cook the mixture until it reaches 250F on a candy thermometer.
  • Remove from the heat and add the almonds (and any other fruit or nuts you wish to add).
  • Immediately pour the caramel mixture over the shortbread crust, using a spatula to smooth out the mixture.
  • Bake the bars until the caramel begins to bubble, about 15-18 minutes.
  • Let the bars cool completely. Run a knife or spatula around the pan between the parchment and pan to loosen any caramel that may have escaped.
  • Remove the bars from the pan. Cut into bars or squares.
  • Melt the chocolate in the microwave at 30 second increments until melted and smooth.
  • Transfer the chocolate to a piping bag or a zip top bag and drizzle the bars with chocolate. You can also drizzle the chocolate with a fork.
  • Let the chocolate firm up before serving. Serve at room temperature.

Filed Under: Brownies and Bars Tagged With: almond, bars, caramel, chocolate, christmas, cookies, florentine bars, holiday, shortbread

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for the baker, cake decorator and baking business owner.
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