Easy Gingerbread Wreath Recipe for the Holidays

In a mixing bowl, beat *softened unsalted butter* with *powdered sugar*, *vanilla sugar*, and *liquid honey* until the mixture becomes light and fluffy, about *2-3 minutes*. Ensure that the honey is in liquid form for better blending.

Add *two large eggs* and continue mixing until everything is well combined.

In a separate bowl, mix *all-purpose flour*, *cocoa powder*, *ground cinnamon*, *ground ginger*, and *baking powder*. Sift this flour mixture into the bowl with the wet ingredients to ensure a smooth texture.

Gradually knead the mixture into a *soft and pliable dough*. You can start working with it immediately, but if you have time, wrap the dough in plastic wrap and refrigerate for 1 hour. Allow it to sit at room temperature before rolling it out to make it easier to handle.

Divide the dough into two portions for easier rolling. Wrap one part in plastic to prevent it from drying out.

On a lightly floured surface, roll out the dough to a thickness of *3-4 millimeters (about 1/8 inch)*. Use cookie cutters to create shapes; I used a Christmas star cutter. Arrange the cutouts overlapping each other around a round baking ring or a circular object approximately *7-8 centimeters (3 inches)* in diameter on a baking sheet lined with parchment paper.

Use the remaining space on the tray for any extra gingerbread shapes, which you will decorate with icing.

Bake the gingerbread at *180 degrees Celsius (350 degrees Fahrenheit)* for *10-12 minutes*. Once baked, allow the cookies to cool completely before handling them.

Prepare the royal icing by mixing *powdered sugar*, *egg white*, and *lemon juice* until smooth.

Decorate the necessary number of gingerbread shapes, aiming for around *seven pieces per wreath*.

Use the icing to attach the decorated gingerbread pieces to the wreath. Let the icing set until firm to ensure that the gingerbread holds securely in place.

Finally, hang the gingerbread wreath using a ribbon for a beautiful holiday decoration.