Wreath Butter Cookies are a delightful treat that brings joy to any occasion. These buttery cookies are not only delicious but also visually stunning with their festive wreath shapes and vibrant colors. Perfect for holiday gatherings or just a cozy day at home, these cookies will surely impress anyone who tries them. With their delicate texture and sweet flavor, it’s hard to have just one!
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Festive and Fun Shape
- Easy to Make
- Perfect for Gifting
- Customizable Colors
Time Breakdown
- Prep Time: 20 minutes
- Bake Time: 10-12 minutes
- Total Time: 32 minutes (plus cooling time)
Ingredients List
- 100 g unsalted butter (at room temperature)
- 50 g icing sugar
- 1 egg white
- 1 tsp vanilla extract or essence
- ½ tsp salt
- 100 g all-purpose flour
- 60 g cornstarch
- Red gel food colouring
- Sprinkles
How to make Step-by-Step
Directions
Whisk Butter and Sugar
- Whisk together the butter and sugar until creamy.
Add Egg White
- Add the egg white and incorporate it by whisking again.
Mix in Vanilla
- Add the vanilla and mix.
Incorporate Dry Ingredients
- Add the salt, flour and cornstarch and mix in using a spatula.
Divide the Dough
- Weigh the dough and divide it into two exact portions. Add red or green food coloring to one of the halves a bit at a time until you like the color.
Prepare Dough for Piping
- Place each dough in a piping bag and use it to lay the colors onto a piece of plastic wrap. Don’t make too many layers of color. I made two layers of each color. If you make thinner stripes of dough, they mix more as you pipe the cookies and you don’t get a dramatic color shift.
Roll Dough into Cylinder
- Using the plastic wrap, roll the dough into a cylinder. If there’s excess plastic wrap from the edge of the cylinder, use a pair of scissors to cut it off. Insert this tube into another piping bag fitted with a star nozzle. Avoid using small nozzles! Mine had 1 cm or 1/3 of an inch in diameter.
Pipe the Cookies
- Now comes the best part: pipe the dough onto a prepared baking sheet with parchment paper, forming a circle as you pipe and giving it that wreath shape. If the place where you stop the circle doesn’t look too neat, you can tap it lightly with your finger to smooth it out.
Add Sprinkles
- Sprinkle with sprinkles! 😉
Bake
- Bake in a preheated oven at 180°C/350°F for 10-12 minutes or until dry but not golden.
Serving Suggestions
Serve these colorful wreath cookies at holiday parties, alongside hot cocoa, or as a festive addition to a dessert platter. They also make wonderful gifts wrapped in a pretty box or tin.
Storage Tips
- Keep in an airtight container to maintain freshness.
- Store at room temperature for up to one week.
- Freeze cookies in a single layer for longer storage, allowing them to thaw at room temperature before serving.
Tips for Success
- Make sure butter is at room temperature for easier mixing.
- Use gel food coloring for brighter, more vibrant colors.
- Don’t overmix the dough after adding flour to keep cookies tender.
Variations to Try
- Try using different colors for seasonal themes like red and green for Christmas or pastel shades for spring.
- Experiment with flavored extracts like almond or lemon for a twist on the classic flavor.
FAQs
Can I use margarine instead of butter?
- Yes, but the texture may vary slightly.
How can I make the cookies lighter in color?
- Use less food coloring or skip the coloring altogether for plain cookies.
Can I use other shapes instead of wreaths?
- Absolutely! You can pipe them into any shape you like.
How do I know when the cookies are done?
- They should be dry to the touch but not golden brown.
Closing Notes
These Wreath Butter Cookies are a festive and fun treat that everyone can enjoy making and sharing. With easy steps and customizable colors, they are perfect for any celebration. Plus, kids will love helping out, making this recipe a family favorite. Give them a try for your next gathering and watch as they disappear in no time!
Wreath Butter Cookies
Ingredients
Cookie Base
- 100 g unsalted butter (at room temperature) Ensure butter is at room temperature for easier mixing.
- 50 g icing sugar
- 1 large egg white
- 1 tsp vanilla extract or essence
- ½ tsp salt
- 100 g all-purpose flour Don’t overmix after adding to keep cookies tender.
- 60 g cornstarch
- Red gel food colouring Use gel for vibrant colors.
- Sprinkles To decorate the cookies.
Instructions
Preparation
- Whisk together the butter and icing sugar until creamy.
- Add the egg white and incorporate it by whisking again.
- Add the vanilla extract and mix.
- Incorporate the salt, flour, and cornstarch, mixing with a spatula.
- Weigh the dough and divide it into two portions. Add red or green food coloring to one half until you achieve the desired color.
- Place each colored dough in piping bags and lay out colors on plastic wrap, avoiding too many layers.
- Roll the dough into a cylinder using the plastic wrap, and trim excess wrap.
- Insert the cylinder into another piping bag fitted with a star nozzle.
Baking
- Pipe the dough onto a baking sheet lined with parchment paper in a wreath shape.
- Sprinkle with sprinkles.
- Bake in a preheated oven at 180°C/350°F for 10-12 minutes or until dry but not golden.
