Recipes and Cooking Gingerbread Cookie Wreath Gather round to share this Christmas wreath craft that's (almost) too pretty to eat. By Jessica (Havel) Anderson Jessica (Havel) Anderson Website Jessica (Havel) Anderson is a baking entrepreneur and the owner of Jess Desserts. She is also a former recipe developer and food stylist for Better Homes & Gardens. Since she was young, she grew up with a passion for baking, a trait passed down from her grandfather, who worked as a caterer. While in college, she attended culinary science school in order to learn how to develop her own recipes. As a result, she has been able to simultaneously work as a freelance writer in addition to owning her own bakery. Jessica graduated from the University of Iowa with a bachelor of science degree in culinary science. Learn about BHG's Editorial Process Published on December 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 25 mins Chill Time: 1 hrs Bake Time: 9 mins Total Time: 1 hrs 34 mins Servings: 36 Yield: 2 wreaths Jump to Nutrition Facts Ingredients ½ cup shortening ¼ cup butter, softened ½ cup granulated sugar 1 teaspoon baking powder 1 teaspoon ground ginger ½ teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon ground cloves ¼ teaspoon salt 1 egg ½ cup molasses 1 tablespoon cider vinegar 3 cup all-purpose flour 1 recipe Royal Icing (recipe, p. xx) Directions In a large bowl beat shortening and butter with a mixer on medium to high 30 seconds. Add next seven ingredients (through salt). Beat until combined, scraping bowl as needed. Beat in egg, molasses, and vinegar. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill 1 hour or until dough is easy to handle. Preheat oven to 375°F. Trace a 10-inch circle on two pieces of parchment paper; turn papers over onto two cookie sheets. On a lightly floured surface, roll one portion of dough to 1/4 inch thick. Using a 3- to 4-inch snowflake- or star-shape cutter, cut out dough. Arrange cutouts on one parchment-lined sheet, using circle as a guide and overlapping edges of cutouts slightly. Reroll scraps as needed. Repeat with remaining portion of dough to make a second wreath. Bake 9 to 11 minutes or until edges are firm. Cool on cookie sheet. Decorate wreaths as desired with Royal Icing. Dough Scraps Give those dough scraps some love. Gently gather them into a ball and roll 1/8 to 1/4 inch thick. Use desired-shape cutters to cut out dough. Bake on a cookie sheet about 7 minutes or until edges are firm and very light brown. Rate it Print Nutrition Facts (per serving) 153 Calories 4g Fat 28g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 153 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 9mg 3% Sodium 62mg 3% Total Carbohydrate 28g 10% Total Sugars 19g Protein 1g Vitamin C 47.1mg 236% Calcium 20mg 2% Iron 0.8mg 4% Potassium 87mg 2% Vitamin B-12 19.8mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.