Christmas Wreath Cookies
These Christmas Wreath Cookies are buttery, festive and perfect for holiday baking. Each cookie holds its shape beautifully, making them ideal for piping a delicate royal icing wreath. Decorate with sprinkles to add a fun, Christmassy touch that everyone will love. They’re simple enough to make at home but look impressive on any dessert table.
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.
