Christmas Wreath Cookies
These Christmas Wreath Cookies are such a fun and festive bake for the holiday season. The base is a buttery sugar cookie that holds its shape perfectly, making it ideal for decorating. Once baked, you’ll top them with royal icing, pipe a simple wreath design, and finish with sprinkles for that extra touch of Christmas cheer. They’re the kind of holiday cookies that look impressive on a dessert table but are easy enough to make at home.
I absolutely love baking these Christmas wreath cookies in December. They’re one of those recipes that instantly make the kitchen smell like Christmas and bring everyone together for decorating. Whether you’re baking them for the family, packaging them up as homemade gifts, or adding them to your Christmas party food spread, they always get a big smile. They look super fancy as well, but they’re really easy to make!
Why You’ll Love This Recipe
- Festive and fun – the wreath design makes these cookies look so Christmassy.
- Perfect for decorating with kids – everyone can get involved in adding sprinkles.
- Great for gifting – wrap them up in a little box or bag and you’ve got a thoughtful homemade present.
- A simple base recipe – buttery sugar cookies that don’t spread and are perfect for royal icing.
Ingredients Breakdown
Be sure to check the recipe card for a full list of ingredients and quantities.
- Plain flour – gives structure to the cookies. Keeping the dough well-floured when rolling prevents sticking.
- Baking powder (optional) – adds a little lift, but if you leave it out the cookies stay firm and hold their shape even better for decorating.
- Salt – just a pinch helps balance the sweetness.
- Unsalted butter – softened so it creams smoothly with the sugar, giving you that lovely buttery flavour.
- Caster sugar – dissolves easily and keeps the texture of the cookie nice and fine.
- Vanilla extract – adds warmth and depth of flavour.
- Egg – helps bind the dough together.
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For decorating, you’ll also need royal icing, green food colouring, and festive sprinkles to complete the wreath design.
Foolproof Royal Icing Recipes
Royal Icing for Piping
Thicker consistency holds shape for outlines and delicate decorations.
Ingredients:
- Icing sugar (UK: 450 g / US: 4 cups), sifted
- 2 large egg whites or 4 tsp meringue powder + 60 ml water
- ½–1 tsp water, to adjust consistency
- ½ tsp lemon juice
Method:
- Whisk icing sugar and egg whites until thick and glossy.
- Adjust consistency so icing holds peaks but can still flow through a piping bag.
- Fill piping bags with small round tips for details or lettering.
Royal Icing for Flooding Cookies
Perfect for creating a smooth, glossy surface on cookies.
Ingredients:
- Icing sugar (UK: 450 grams / US: 4 cups), sifted
- 2 large egg whites or 4 tsp meringue powder + 60 ml water
- 1–2 tsp water, to adjust consistency
- ½ tsp lemon juice
Method:
- Whisk icing sugar and egg whites (or meringue powder + water) until thick and glossy.
- Add 1 tsp water at a time until icing flows like honey for flooding.
- Test by dragging a spoon through the icing – it should smooth back within 10-15 seconds.
- Colour with gel food colouring as desired.
Tips for Success
- Chill the dough before baking – this helps the cookies keep their shape.
- Roll the dough evenly – aim for about 0.5cm thickness so they bake evenly.
- Let cookies cool completely before decorating – otherwise the royal icing will melt.
- Use a small piping nozzle for the wreath design – it gives you more control and makes the wreath look delicate. I like to use a star piping tip.
- Store in an airtight container – keeps them fresh and crisp for up to 5 days.
FAQ
Do I have to use royal icing?
Royal icing works best for detailed decorating since it sets hard. If you prefer, you could use buttercream, but the wreath design won’t hold as well.
Can I make the dough ahead of time?
Yes, the dough can be made the day before and kept in the fridge wrapped in clingfilm. You can also freeze it for up to 3 months.
What if I don’t have Christmas sprinkles?
No problem! You can use red and white sugar pearls, edible glitter, or even mini M&Ms to decorate your wreaths.
Christmas Wreath Cookies
Equipment
- Stand Mixer or mixing bowl
- Weighing Scales or measuring cups
- Rolling Pin
- 3 Inch Round Cookie Cutter
- 2D Piping Nozzle use as a cutter to cut out the centre of each wreath
- Piping Bags
- Baking Sheet
Ingredients
For the Cookies
- 400 grams plain flour 3 ¼ cups
- ½ teaspoon baking powder optional
- ¼ teaspoon salt
- 250 grams unsalted butter softened (1 cup + 2 tbsp)
- 175 grams caster sugar ¾ cup + 2 tbsp
- 1 medium egg
- 1 teaspoon vanilla extract
For the Royal Icing
- 450 grams Icing sugar sifted (4 cups)
- 2 large egg whites or 4 tsp meringue powder + 60 ml water
- ½ teaspoon lemon juice
Instructions
- Cream butter and sugar until pale and fluffy.
- Beat in egg and vanilla extract.
- Add flour, baking powder (if using), and salt. Mix until just combined.
- Roll dough to around 0.5 cm thickness and cut into circles using your circle cutter. Cut out the centres using the larger end of a 2D piping nozzle (or similar) as a cutter.
- Chill cookies in fridge for 1 hour.
- Preheat oven to 175°C (350°F). Bake for 8–10 minutes until just turning golden. Cool on wire rack.
- Make royal icing by putting egg whites (or meringue powder and water) in the bowl of a stand mixer. Add in the sifted icing sugar and lemon juice and beat for 5 minutes, or until thick and glossy.
- Colour royal icing with green food colouring. Pipe wreath designs using the small star nozzle, and add festive sprinkles. Leave to set.
