Christmas Wreath Cookie

Christmas in July Gingerbread recipe & Fondant Wreath Freebie instructions. I am giving these away to get you started & inspired.

Once again July is upon us. This year we really need to Celebrate life, family & friends.

What better way than with Christmas in July – give us something to work towards and take our minds off the world’s issues.

I have released a special Christmas in July cookie design pack to get your Christmas creativity flowing.

To get you started & inspired I am giving you the recipe to my Gingerbread cookies and instruction worksheet for the Christmas cookie cutter wreath.

Both the recipe and the wreath design are simple to use and able to be recreated without a lot of ingredients, equipment or complex instructions.

Gingerbread Cookie Recipe

Gingerbread Recipe

I would often make this recipe with my mum each Christmas. It is as simple as playing with Playdough (c). Just roll, cut and bake, then repeat.

iT make quite a large batch of cookies that you can cut out in what ever design you like. Don’t just keep Gingerbread for Christmas, eat it all year round & enjoy!

This recipe is also great for making Gingerbread house, as it is sturdy enough to make large pieces with. For cookies to b e iced with fondant I roll it out to approx. 5mm for a crisp cookie. If you like your cookies softer try rolling a little thicker or reducing the cooking time slightly. Test your oven out for the exact timeframe you need for the constancy you prefer, every oven is different and will give slightly different results.

Ginger Bread Recipe

Gingerbread Cookies

Kathy from Garter Blue
These cookies are suitable for both Christmas and party favours ** see Allergen disclaimer
I make these approx. 5mm thick for a hard cookie or thicker if you want them to be a soft cookie.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Fondant covered cookies
Cuisine Cookie
Servings 30 - 40


  • Electric Mixer
  • Sifter
  • Measuring cups / Spoons


  • 500 g Plain Flour
  • 250 g Brown sugar
  • 100 g Butter / Margarine - Soft but not melted cut butter into small pieces (dice)
  • 2 Eggs
  • 2 Tblspn Honey
  • ½ tsp Bicarbonate Soda
  • 1 tsp Mixed spice


  • Preheat oven to 180C (350F) and line two baking trays with baking paper.
  • Place flour, brown sugar, mixed spice and bicarb into electric mixing bowl.
  • Add margarine or diced softened butter to the flour mixture. Slowly turn on mixer to low (1) to incorporate butter into the flour until combined - this will look like breadcrumbs.
  • Add eggs and honey to flour & butter mix. Slowly turn on mixer to low (1) to incorporate ingredients. Mix until combined and dough clumps around the mixer paddle. If mixture doesn't come together add 1 TBspn of water to combine dough.
  • Use hands to mould the dough into workable sized batches. Roll out onto a floured surface until dough is 5mm thick and cut out with cookie cutter.
  • Place cookies onto a silicon paper lined baking tray.
  • Bake each tray at 180C (350F) for 10 -12 mins. Test a few in your oven to deceide on the cooking time for your preferred texture - soft or firmer.
  • The number of cookie yield will depend on the size and shape of the cookie cutter.
  • ** ALLERGY DISCLAIMER: Caution should be taken when you are substituting allergen ingredients into/out of recipes to make cookies for family and friends who have allergies to any traces of the ingredients i.e: egg, gluten and dairy etc.
    It is advisable to have items for this group of guests made by a commercial company that complies with food safety regulations for allergens. It's better to be safe than have your guests become sick or in some instances, death may occur from allergic reactions.
    ** Ingredients in this recipe may be substituted for like ingredients but may give slightly different results.


  • Cooked cookies or cut out cookie dough can be frozen for up to 2 months and thawed before use.
  • These cooked cookies store well in an airtight container for up to 2 weeks prior to decorating.
  • Cookies covered in fondant icing will store for up to 2 weeks in an airtight container.
  • For longer storage, store in individual heat sealed bags. Test this for your geo location and storage solution.
Check out my courses @
Recipe / Instruction worksheets are not for resale or distribution (c) Garter Blue
Keyword Gingerbread Cookies
Christmas Wreath Design instructions


Christmas Wreath Cookie Design

Decorate your round gingerbread cookies with this simple yet very effective Christmas Wreath Design.

You don’t need complex equipment or know fondant technical skills. I will walk you through step- by-step on how to create this design. The fun part is that you can bling it up as much or as little as you like.

Let’s get started…

Christmas Wreath Cookie Design

Christmas Wreath Cookie Design

Designer unknown
Instructions to create Christmas Wreath Cookie Design
The quantity of this recipe will depend on the thickness of your fondant and the number of cookies you create.
Original designer Unknown
Prep Time 1 hr 20 mins
Total Time 1 hr 20 mins
Course Christmas Cookie Designs
Cuisine Fondant
Servings 25 -30 cookies


  • Rolling pin
  • Mat or board
  • 1 x large round fluted cookie cutter for outer edge of green wreath
  • 1 x small round fluted cookie cutter for the inner edge of green wreath
  • 1 x XL (7cm) round cookie cutter - the size of your cookie & white disc
  • Snap lock bags
  • Paint brush for applying food glue
  • Size 12 round icing nozzle for leaves


  • 1 okt White fondant or gum paste - for background disc
  • Extra white fondant or gum paste & food colouring - if not using pre-coloured fondant
  • 1 pkt Dark green pre-coloured fondant / gum paste - for leaves
  • 1 pkt Light green pre-coloured fondant / gum paste - for wreath
  • 1 pkt Med round sprinkles (cashous)
  • 1 pkt Sprinkles of your choice
  • 1 jar CMC Tylose Omit if using gum paste


  • Add small amount of CMC Tylose to white fondant to aid with hardening (omit this step if using gum paste). Mix in small amounts to prevent the unworked portion hardening before use.
  • Roll out white fondant on mat to approx. 3mm thick. Cut out round white fondant shapes to cover your cookies with the XL cookie cutter to create the white disc background.
  • Glue the white background disc onto your cookie.
  • **TIP - wrap fondant not being used in airtight plastic or snaplock bag to avoid it drying out.
  • Colour your fondant in desired colours. Miss this step if you are using pre-coloured fondant.
    Christmas Cutter Wreath design
  • Use the rolling pin to roll out the green coloured fondant to approx. 3 mm thick.
  • Use the large fluted cookie cutter to cut the outer ring of the wreath from the green fondant.
    Christmas Cutter Wreath design
  • Centre the small fluted cookie cutter on the green disc you have just cut out and cut out the centre of the wreath.
  • Glue the green wreath piece to the cookie background

Small green leaves

  • Roll out dark green fondant to 3mm thick. Use the Size 12 round icing nozzle to cut out circles. Then use the edge of the icing nozzle to cut a small leaf shape from the circle to create the leaves
    Small Green fondant leaves
  • Small Green fondant leaves
  • Small Green fondant leaves
  • Sparingly brush food glue on the wreath and position round, parallel sprinkles & leaves around the wreath as decorations
  • Leave cookie to dry for a few hours or until no longer damp. Store cookies in a sealed container.


Check out my courses @
Recipe / Instruction worksheets are not for resale or distribution (c) Garter Blue
Keyword Christmas Wreath Cookie Design

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