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Project

Gingerbread-Man Wreath

Materials

  • 3 cups all-purpose flour, plus more for work surface
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed dark-brown sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon freshly ground pepper
  • 3/4 teaspoon salt
  • 1 large egg
  • 1/2 cup dark unsulfured molasses
  • Sanding sugar, for sprinkling

Steps

  1. Step 1

    Sift together flour, baking soda, and baking powder in a large bowl; set aside. Put butter and brown sugar into an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then egg and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour.

  2. Step 2

    Line a 16-by-14-inch baking sheet with parchment paper. Using a plate or cake pan as a template, draw an 8- to 9-inch circle on the parchment; set aside.

  3. Step 3

    Remove 1 piece of dough from refrigerator; let stand at room temperature until slightly softened, 5 to 10 minutes. Roll out dough on a piece of lightly floured parchment to a 1/4-inch thickness. To prevent dough from sticking as you roll it, loosen the dough from the work surface with an offset spatula and dust with flour as needed. Freeze until very firm, about 15 minutes. Repeat with remaining dough.

  4. Step 4

    Preheat oven to 350 degrees. Remove dough from freezer. Working quickly, cut into gingerbread-man shapes with a 3-inch cutter. You will need about 18 in all. If your dough becomes too soft, freeze for 5 to 10 minutes. Transfer cookies to baking sheet. Freeze until firm, about 15 minutes

  5. Step 5

    Arrange gingerbread men around circle, centering on the line and overlapping slightly. Lightly brush between overlapping hands and feet with a wet pastry brush; gently press together. Sprinkle with sanding sugar. Freeze until firm, about 15 minutes.

  6. Step 6

    Bake, rotating halfway through, until crisp and golden around edges, 13 to 15 minutes. Let cool completely on sheet on a wire rack. Weave a ribbon through wreath; hang away from heat or moisture. The wreath will last up to 2 months.

Source
Martha Stewart Kids, Volume 20 2005

Reviews (10)

  • Ang S 24 Nov, 2013

    Definitely go to make this out of salt dough with my little one. We can decorate it and it'll last forever if we seal it right.

  • jeanb 5 Sep, 2012

    I think this wreath is absolutely adorable!! I'm going to try to make it with my cinnamon salt dough recipe and toss in some ginger and whatever else I can come up with to make it smell good! Salt dough recipes are great for decorating projects like these. You can make all sorts of fun ornaments.

  • aprilhinks 24 Dec, 2011

    Such a cute and fun idea for the holidays! It smells so good in my house too!

  • KristineVargas 27 Nov, 2011

    I am wondering, I want to make 19 of these wreaths for my daughters class. Is there a spray I could use once they are al finished? So that in 2 weeks they could store them and not have to throw them away? I remember years ago my Aunt made these Bread rolls and place on her wall and they never rotted is this possible?

  • CatiEwig 11 Dec, 2009

    I did this using the Cinnamon Bird Ornament recipe featured also on MarthaStewart.com, worked great! I also put glue over them and alternated glitter in red, silver and green. Came out great!

  • georgethechandler 30 Sep, 2008

    i did this using wax ..preparing wax melting , adding color and scent then poured the wax the on a cookie sheet let cool to the point i could press out gingerbread men .leting cool that the wax was steady and plyable created the wreath.

    it not only looks like gingerbread but smells like it too

  • Heidi_Bingham 20 Feb, 2008

    You can also make this wreath with a simple dough using cinnamon and applesause and glue and let it air dry. It will last longer and you can bring it out each year. I have also made ornaments out of this dough as well.

  • nikipoozoo 4 Jan, 2008

    I made this last year and hung it in my son's nursery (a lovely woodsy Christmas feel: gingerbread, pinecones, etc.) It not only looked adorable but also smelled wonderful all month long. Just be sure to take the time to thoroughly chill your dough, I think it bakes firmer-less rising, which makes a stronger wreath (It was my impatience for chiling that led to my merry men's sudden break-up.)

  • JacquelineMarie 14 Dec, 2007

    I am going to make this to take to a holiday party this weekend as a hostess gift!

  • bumpie 29 Nov, 2007

    I will love making this with my nieces!