How to Make a Gingerbread Advent Wreath

This tutorial shows a simple, family-friendly method for creating an advent wreath made from gingerbread dough. The design is straightforward and perfect for baking with children: cut cookie shapes, assemble them into a circular wreath, and decorate with royal icing for a festive finish. Follow the steps below along with the video demonstration for a complete walk-through.

Ingredients and Tools

Use your preferred gingerbread dough recipe or follow a classic one. For best results, prepare the dough in advance so it chills properly before rolling and cutting.

Tools used:
– 8.5 cm cookie cutter
– 20 cm cake tin or a similar round bowl to shape the wreath
– Rolling pin
– Flour for dusting the work surface
– Assorted small Christmas-themed cookie cutters for decoration
– Piping bags or clean plastic/zip-top bags for icing

Royal Icing Recipe and Preparation

Royal Icing:
– 1 egg white (small to medium)
– 150 g icing sugar, sifted

Beat the egg white briefly until it becomes frothy and slightly fluffy — you do not need it to form stiff peaks. Gradually sift in the icing sugar and mix until completely smooth. The texture should be quite thick initially.

Divide the icing into three portions for different uses:

• Bowl 1 — Glue: About 2 tablespoons. This thicker portion will act as an edible glue for assembling the wreath. If it seems too thin, add a little more sifted icing sugar to thicken it.
• Bowl 2 — Flooding/Spreading: Approximately 4–5 tablespoons. Thin this portion with a few drops of lemon juice or water until it becomes runny enough to spread over cookie surfaces but not so thin that it runs off entirely.
• Bowl 3 — Outlining & Decorating: Reserve the remaining icing for piping outlines, details, and decorative elements. This should remain thicker so it holds shape when piped.

Preparing Piping Bags and Decorating

For convenience and hygiene, use clean disposable piping bags or small zip-top bags with a corner snipped off. Prepare two bags: one with a larger opening for spreading the flooding icing, and another with a much smaller opening for fine outlining and detailed decorations. Label the bags if needed to avoid mixing consistencies.

Always ensure that the cookies are completely cool before applying any icing. Warm cookies can cause the royal icing to run and lose detail.

Assembly and Finishing Tips

To form the wreath, arrange the cut gingerbread pieces in a circular pattern using the cake tin or bowl as a guide. Use the thicker “glue” icing to attach pieces together at contact points. Allow the glued pieces to set before adding any heavy decoration to prevent shifting.

Once the base is secure, use the thinner flooding icing to fill larger cookie surfaces for a smooth background. After the flood is dry to the touch, add outlines, dots, and festive motifs with the thicker decorating icing. Keep designs simple if working with kids — stars, holly leaves, and small snowflake patterns work well and dry quickly.

If you want an extra festive touch without additional baking, consider layering small iced cookies or edible decorations on top of the wreath once the glue is set. Allow the entire assembled wreath to dry thoroughly in a cool, dry place before display.

Watch the Video

For a visual step-by-step demonstration of cutting, decorating, and assembling the advent wreath, watch the included tutorial video.

Enjoy this cozy holiday baking project with family and friends. With a little patience and creativity, your gingerbread advent wreath will be a charming seasonal centerpiece and a fun keepsake to celebrate the countdown to Christmas.

Happy baking from Happy Foods Tube!