Christmas Wreath Cookies Recipe

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Christmas Wreath Cookies Recipe
Christmas Wreath Cookies Recipe photo by Taste of Home
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Christmas Wreath Cookies Recipe

Read Reviews
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Publisher Photo
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
MAKES:
84 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch + cooling
MAKES:
84 servings
TOTAL TIME:
Prep: 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 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. 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.
Originally published as Christmas Wreath Cookies in Taste of Home Christmas Annual Annual 2011, p112

Nutritional Facts

1 each: 151 calories, 7g fat (3g saturated fat), 17mg cholesterol, 63mg sodium, 21g carbohydrate (15g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. For frosting, in a large bowl, combine the confectioners’ sugar, shortening, maple flavoring and enough milk to achieve piping consistency.
  5. 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.
Originally published as Christmas Wreath Cookies in Taste of Home Christmas Annual Annual 2011, p112

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Kimmykayla User ID: 7494998 127304
Reviewed Dec. 5, 2013

"Made these however they were so nice in the oven but once out they sagged. How can I stop that from happening otherwise amazing cookies."

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