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Christmas Wreath Cookies

These festive Christmas wreaths add a special holiday touch to a tray of sweets. The maple-flavored frosting is wonderful on these cutout sugar cookies. —Kate Stierman, Dubuque, Iowa
  • Total Time
    Prep: 1 hour + chilling Bake: 10 min./batch + cooling
  • Makes
    7 dozen

Ingredients

  • 2 cups butter, softened
  • 3 cups confectioners' sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • FROSTING:
  • 8 cups confectioners' sugar
  • 1 cup shortening
  • 2 teaspoons maple flavoring
  • 1/2 to 2/3 cup 2% milk
  • 1/4 to 1/2 teaspoon red food coloring
  • 1/2 teaspoon green food coloring

Directions

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Divide into four portions. Cover and refrigerate for 1-2 hours or until easy to handle.
  • On a lightly floured surface, roll out one portion to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets; cut out centers using a floured 1-in. round cookie cutter.
  • Bake at 375° for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Repeat with remaining dough.
  • For frosting, in a large bowl, combine the confectioners’ sugar, shortening, maple flavoring and enough milk to achieve piping consistency.
  • Place 3/4 cup frosting in a small bowl; tint with red food coloring. Tint remaining frosting green. Using a #13 star tip, pipe green frosting over cookies. With a #2 round tip and red frosting, pipe bows onto wreaths.
To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container or frozen for up to 1 month.
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