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Christmas Wreath Cookies

 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
84 ServingsPrep: 1 hour + chilling Bake: 10 min./batch + cooling

Ingredients

  • 2 cups butter, softened
  • 3 cups confectioners' sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 5 cups King Arthur Unbleached 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
  • 1/2 teaspoon green food coloring
  • 1/4 to 1/2 teaspoon red 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.

2 of 2

Christmas Wreath Cookies (continued)

Directions (continued)

  • 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.
  • Yield: 7 dozen.
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.
Nutritional Facts: 1 cookie equals 151 calories, 7 g fat (3 g saturated fat), 17 mg cholesterol, 63 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.