Christmas Wreath Cookies

Butter wreath Christmas cookie with sprinkles.

Print Recipe

No ratings yet

Buttery wreath cookies that are dipped in glaze and perfect for Christmas!

Prep Time10

Cook Time13

Total Time1 8

Course: Dessert

Cuisine: American

Servings: cookies

Author: Eden

Cost: $10

Ingredients

Wreath Cookies

1 1/2 cups unsalted butter room temperature, 3 sticks
1 cup granulated sugar
1 tsp vanilla extract
3 1/4 cups all-purpose flour
1 tsp salt
4 sprigs rosemary
holiday sprinkles

Holiday Glaze

2 cups powdered sugar
2 tbsp vanilla extract
4 tbsp whole milk

Instructions

In an electric mixer, beat butter and sugar until combined.
Add in the vanilla extract.
Add in the flour and salt and blend on low until incorporated.
Refrigerate the dough for about 30 minutes so it’s cold, but not too hard to roll out.
Add the dough on a floured or powdered sugar surface and roll out about 1/2-1″ thick. Use a wreath cookie cutter to make the shapes.
Line a cookie sheet with parchment paper to bake the cookies on.
Bake in a preheated 350-degree oven for about 13 minutes until the cookies are just about to turn golden brown. I like to take them out before they turn gold.
Make the glaze by adding the ingredients into a small bowl and whisking until it’s blended.
Once the cookies are cooled, dip them one at a time into the glaze and decorate right away before the glaze dries.

Notes

Allow the butter to come to room temperature before using it in the cookie dough. This will ensure that all of the ingredients mix together easily and that the dough is not too dry.

When rolling out the dough, use powdered sugar instead of flour on the surface.

Make sure to chill the dough for at least 30 minutes. This will make it easier to roll out and cut into Christmas wreath shapes.

Dip the cookies in the glaze one at a time, and decorate immediately before allowing them to dry completely.

Nutrition