Make this Christmas truly memorable with a warm and cozy Gingerbread Advent Wreath. Baked from real gingerbread cookies, decorated with royal icing, and assembled into a beautiful edible wreath, this centerpiece is both charming and delicious.
Festive gingerbread cookie wreath you’ll want to display (and eat!)
Holiday baking has a special kind of magic, and this gingerbread cookie wreath captures that spirit perfectly. The warm, spiced aroma of traditional gingerbread combined with festive decoration makes this edible Advent wreath a stunning centerpiece for your Christmas table. It’s ideal for sharing with family, gifting to friends, or starting a new holiday tradition.
We bake and decorate gingerbread with family every year—it’s a beloved tradition. This gingerbread wreath is an extension of that tradition: a show-stopping, edible decoration that’s as delightful to look at as it is to eat.
What is an Advent wreath
The Advent wreath, or Advent crown, is a long-standing tradition that marks the four weeks of Advent in the liturgical calendar. In many Eastern European countries it appears in homes across cultures, carrying the symbolism of eternity and unity through its circular shape. Traditionally made from evergreens to signify resilience and hope, the wreath also evolved into edible versions like cookie wreaths—combining cultural heritage with the joy of baking and sharing.
This guide shows how to bake the gingerbread, prepare royal icing, decorate the cookies, and assemble them into a layered wreath. Choose cookie cutters in classic holiday shapes—stars, trees, or other seasonal motifs—and follow a few tips for soft, chewy gingerbread that lasts.
Ingredients
How to make the best gingerbread cookies
Begin with room-temperature ingredients for the best texture. If using a stand mixer, fit the paddle attachment. Combine dry ingredients in a bowl. In the mixer, blend butter, sugar, eggs, honey, and lemon zest until smooth, then add the dry mix and mix until a dough forms. Shape the dough into a flattened disk or rectangle, wrap tightly in plastic, and chill in the refrigerator for about 1 hour (chilling helps with rolling and maintains cookie shape during baking).
After chilling, let the dough sit at room temperature for 20 minutes. Preheat the oven to 350°F (177°C). On a lightly floured surface, roll the dough to about 3–5 mm (1/8–1/4 inch) thickness and cut out your desired cookie shapes.
Place cut cookies on a parchment-lined baking sheet about 1 inch apart. Brush lightly with warm water before baking. Bake for 10–12 minutes or until edges are golden. Remove from oven and brush with a whisked egg yolk for a glossy finish. Cool on the baking sheet briefly, then transfer to a rack to cool completely before decorating.
Royal icing for decorating gingerbread cookies
In a medium bowl, beat egg whites on low to medium speed, gradually increasing to high until soft peaks form. Add powdered sugar and beat on high until smooth and thick. Transfer icing to a piping bag and cut a small tip for decorating. Use immediately, or store in an airtight container in the refrigerator for up to one week.
How to decorate gingerbread cookies
Decorating is where the cookies come to life. Classic white royal icing on golden-brown gingerbread looks timeless, but sprinkles, colored dust, and sugar pearls add a modern touch. Use thicker icing for outlines and details; thin slightly for flood icing to create smooth surfaces. Always outline the cookie first to create a barrier, then fill in. Smooth the icing with a toothpick and pop any air bubbles.
Add sprinkles, crushed candy, or pearls immediately after flooding so they adhere while the icing is wet—great for quick decorating sessions with kids.
How to assemble the gingerbread cookie wreath
Decorated cookies should be fully dry—ideally 24 hours—before assembling. Reserve some royal icing to act as an edible glue. Start with a sturdy gingerbread base: cut a large outer circle (about 9 inches) and an inner circle (about 6 inches) to form a wreath base. Arrange larger cookies around the base first, attaching them with icing. Add a second layer of smaller cookies, then a third decorative layer of small cut-outs for texture and visual interest.
Lightly mark four evenly spaced spots for tealight candles. Use royal icing to secure a tealight in each quarter, pressing gently until stable. Allow the assembled wreath to dry thoroughly before moving.
Tips & Tricks
- Keep dough chilled to prevent spreading and to retain clean cookie edges.
- Use parchment paper or silicone mats for even baking and easy removal.
- Dry decorated cookies for at least 24 hours for best stability when assembling.
- If you plan to light candles, consider using battery-operated tea lights to avoid heat damage to the cookies.
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GINGERBREAD ADVENT WREATH
Ingredients
Gingerbread cookies
- 560 g all-purpose flour
- 1 teaspoon baking soda
- 360 g fine sugar
- 4 large eggs
- 4 tablespoons honey
- 50 g softened butter
- 50 g ground spices (cinnamon, cloves, allspice or your favorite blend)
- 1 tablespoon lemon zest
- 1 large egg yolk (for shine)
- 1 splash warm water
Royal Icing
- 2 large egg whites
- 3 cups powdered (icing) sugar
Instructions
Gingerbread cookies
- Preheat oven to 350°F / 177°C.
- Sift together flour, baking soda, and spices; set aside.
- In a medium bowl, mix butter, sugar, eggs, honey, and lemon zest until smooth.
- Add the dry ingredients and mix until combined.
- Knead the dough briefly until it’s no longer sticky. Roll and cut a large 9″ outer circle and a 6″ inner circle for the base; reserve remaining dough for shaped cookies.
- Place cookies on a parchment-lined sheet about 1″ apart. Brush lightly with warm water and bake 10–12 minutes.
- Brush baked cookies with egg yolk for shine, then cool and decorate with royal icing.
Royal Icing
- Separate the eggs and start beating the whites on low-medium, then increase speed until soft peaks form.
- Add powdered sugar and beat until smooth. Use immediately or store in a sealed container in the fridge for up to one week.
Assemble the wreath
- Using the large gingerbread ring as a base, glue large cookies around the ring with royal icing. Add a second layer of smaller cookies, then a top decorative layer of tiny cut-outs.
- Mark four evenly spaced spots for tea candles. Use royal icing to secure one tealight in each quarter, pressing gently so they hold. Allow the assembled wreath to dry completely before moving or displaying.
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