Indulge in the festive spirit with our exquisite Embellished Wreath Cookies, a delightful treat that combines the charm of Christmas wreaths with the irresistible taste of buttery cookies. These cookies are not only visually stunning but also a culinary delight, sure to impress your family and friends during the holiday season. Our collection of recipes offers a variety of embellishments, from classic sprinkles and sanding sugar to intricate royal icing designs, allowing you to customize your wreaths to match your unique style and creativity. Whether you're a seasoned baker or just starting out, our step-by-step instructions and helpful tips will guide you through the process of creating these beautiful and delicious cookies. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!
Here are our top 7 tried and tested recipes!
MEYER-LEMON SHORTBREAD WREATH COOKIES
Almost too pretty to eat, these festive wreath-shaped shortbread cookies are infused with Meyer lemon and adorned with sugared rosemary and thyme.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 7h30m
Yield Makes about 20
Number Of Ingredients 11
Steps:
- Cookies: Line 2 baking sheets with parchment. In the bowl of a mixer fitted with the paddle attachment, beat butter with zest on medium-high speed until fluffy, about 2 minutes. Beat in confectioners' sugar until pale and fluffy, about 1 minute more. Reduce speed to low. Beat in lemon juice and salt, then flour, until combined. Divide dough in half, transfer each to plastic wrap, pat into disks, wrap, and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).
- Preheat oven to 325 degrees. Working with one disk at a time, roll out dough on a lightly floured surface to a scant 1/4 inch thick. Stamp out rounds with a 3-inch cutter, preferably fluted. Transfer to prepared sheets, 1 inch apart. Use a 1- to 1 1/4-inch plain round cutter to stamp out centers of 3-inch rounds. Gather scraps; roll out again, stamping out more wreaths. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.
- Bake, rotating sheets and rack positions halfway through, until set and pale golden on bottoms, 20 to 25 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week before decorating.
- Glaze and Decorations: Brush herbs with egg white; sprinkle with granulated sugar. Transfer to wire rack; let stand until stiff and dry, at least 1 hour or, loosely covered, up to 1 day. In a small bowl, whisk together confectioners' sugar and lemon juice until smooth. One at a time, dip cookie tops in glaze; lift and tilt slightly for a few seconds, allowing excess to drip back into bowl. Transfer to wire rack; decorate with sugared herbs and candies. Let stand until set, about 2 hours. Store in an airtight container at room temperature, between sheets of parchment, up to 2 days.
EMBELLISHED WREATH COOKIES
Buttery classic, sugar cookies make a delicious treat anytime. Here, Martha heightens them to special-occasion status with a simple glaze and a fanciful combination of candied flowers, crystallized ginger, and chopped pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 16
Steps:
- Sugar Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, and vanilla on medium-high speed until light and fluffy. Beat in egg, orange zest, and brandy until well combined. Add dry ingredients and mix on low speed until just combined. On a lightly floured surface, shape dough into a disk, wrap in plastic, and refrigerate until firm, at least 45 minutes and up to overnight.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out dough to a scant 1/4 inch thick. Cut out shapes using a 3 1/2-inch fluted round. Use a 1-inch round cutter to cut out centers of cookies. Reroll scraps once (you should have about 16 cookies). Transfer both wreaths and cookie centers to prepared sheets, spaced about 1 inch apart. Refrigerate until firm, at least 1 hour. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
- Glaze: Whisk together confectioners' sugar, egg white, and 1 teaspoon lemon juice until smooth. If necessary, add remaining 1 teaspoon lemon juice to reach desired consistency. Glaze should be opaque but not too thick as to run down the edges of the cookie once dipped. If not using immediately, glaze can be stored at room temperature, with plastic wrap pressed directly on surface, up to 2 days, or in refrigerator up to 3 days. Bring to room temperature before using.
- Working with one cookie at a time, dip cookie top-side down in glaze to coat surface, allowing excess glaze to drip back into bowl. If glaze runs down sides of cookie and is too transparent, add more confectioners' sugar, 1 tablespoon at a time. If glaze is too thick, add water, 1 teaspoon at a time. Transfer glazed cookies to a wire rack or baking sheet. Working quickly before glaze sets, decorate cookies with toppings, if desired. Let stand at room temperature until completely dry, at least 2 hours. Cookies can be stored in an airtight container at room temperature overnight.
HOLLY WREATHS
I've never come across another spritz cookie like this - one calling for cream cheese as an ingredient. That helps to keep these wreaths moist a long time, while also adding a delicious flavor. -Dee Lein, Longmont, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cream butter and cream cheese. Add sugar; beat until light and fluffy. Stir in vanilla. Gradually beat in flour. , Using a cookie press fitted with a star piping tip, shape dough into 2-1/2-in. wreaths 1 in. apart on ungreased baking sheets. Bake until set (do not brown), 8-10 minutes. Cool on wire racks., Decorate with green cherry pieces for leaves and Red Hots for berries. Use red decorating icing to form bows and adhere candy to wreaths.
Nutrition Facts : Calories 90 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 48mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
WREATH COOKIES
These are festive holiday cookies that have been our family's favorite for over twenty years!!
Provided by GR8PINKLADY
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot.
- Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 16.6 g, Cholesterol 37.4 mg, Fat 12.9 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 61 mg, Sugar 7.4 g
CHRISTMAS CORNFLAKE WREATH COOKIES
These cookies look like little Christmas Wreaths and are great fun for the kids to help with. Very Easy. People always look at these suspiciously, but once they try them, they can't get enough. Recipe may be halved.
Provided by Sharon P.
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
- Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
- Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 91.5 mg, Sugar 9.3 g
NO-BAKE CHRISTMAS WREATH TREATS
Cornflakes take the place of traditional rice cereal in these sweet no-bake Christmas cookies from our Test Kitchen. Dressed up with green food coloring and red candies, they're a fun addition to cookie platters and dessert buffets. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place marshmallows and butter in a microwave-safe bowl; microwave, uncovered, on high until butter is melted and marshmallows are puffed, about 45 seconds. Tint with green food coloring. Stir in cornflakes. , On a waxed paper-lined baking sheet, divide mixture into 8 portions. With buttered hands, working quickly, shape each portion into a 3-in. wreath. Decorate immediately with M&M's, pressing to adhere. Let stand until set.
Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 116mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
NO-BAKE CHRISTMAS WREATH COOKIES
Our new twist on this old classic boasts whole grain goodness and the perfect marshmallow to crunch ratio-all thanks to Total cereal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 14
Number Of Ingredients 6
Steps:
- In large microwavable bowl, microwave butter uncovered on High 30 seconds to 1 minute or until melted. Add marshmallows; toss to coat. Microwave uncovered on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until marshmallows are completely melted and mixture is well blended.
- Stir in green food color to desired shade of green. Add white vanilla baking chips to marshmallow mixture, and stir until melted, microwaving an additional 30 seconds if necessary.
- Stir in cereal until evenly coated.
- Drop 1/3 cup of cereal mixture on waxed paper-lined cookie sheet. Use greased hands to form into wreath shape. Place 4 red cinnamon candies on wreath to decorate. Repeat with remaining cereal mixture and candies. Refrigerate 15 minutes before serving.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 20 g, TransFat 0 g
Tips
- For a crispier cookie, chill the dough for at least 30 minutes before baking. - If you don't have a stand mixer, you can make the dough by hand. Just be sure to cream the butter and sugar together until light and fluffy. - To make the wreaths, use a 3-inch cookie cutter. If you don't have a cookie cutter, you can use a glass or a cup to cut out the wreaths. - To decorate the wreaths, use a variety of sprinkles, candies, and nuts. You can also use royal icing to add designs to the wreaths. - Bake the wreaths for 10-12 minutes, or until the edges are just starting to brown. - Let the wreaths cool on a wire rack before serving.Conclusion
Embellished Wreath Cookies are a delicious and festive holiday treat. They are perfect for parties, cookie exchanges, or just for enjoying at home. With a little creativity, you can make these cookies as unique and special as you want. So get creative and have fun!
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