Christmas Wreath Cookies Recipe
Can you tell I’ve been practicing my royal icing skills? 🤠so excited to transition from Christmas to valentines designs soon! Scroll for the recipe!
One thing I love about this recipe is that they also taste GREAT gluten free, and it couldn’t be easier to make them! Substitute the flour for 1to1 gluten free flour. I recommend the King Arthur’s brand as it has a less gritty texture, but the Bob’s Red Mill works as well.
Ingredients:
1 cup salted butter
1 cup sugar
1 egg
2 tbsp heavy cream
Splash of vanilla
1/2 tbsp baking powder
3 cups flour
Directions:
Preheat oven to 325.
In a mixer or with hand beaters, cream the butter and sugar.
Once creamed, add in the vanilla and egg and mix well. Then add the baking powder and heavy cream and mix.
Slowly incorporate 3 cups of flour, 1 cup at a time, until well combined.
On a floured surface, roll out the dough until about 1/2 inch thick. Using a cookie cutter, cut out the cookies and carefully place on a greased baking sheet.
Bake cookies at 325 for 8-10 minutes. Remove from oven and allow to cool on counter or wire rack. (Don’t leave on hot pan).
Once cooled, frost with your choice of frosting.
#Recipe #glutenfree #cookies #homemade #baking
Baking Christmas wreath cookies is such a delightful way to get into the holiday spirit, especially when you dive into the art of royal icing. I found that practicing royal icing techniques can really elevate simple cookies into charming edible decorations. One trick I learned is to start with a smooth, consistent icing base using a squeezy bottle or piping bag with a fine tip; this helps outline the wreath shape crisply and makes adding details simpler. When decorating the wreaths, use a mix of green icing shades to create a natural leafy effect, then add red dots to mimic holly berries — it's a classic look that always impresses. I also like to include tiny white dots as snow accents for that winter wonderland feel. Waiting for the base layer of icing to firm up before piping on detailed designs ensures clean lines without color bleeding. If you’re new to royal icing, begin by practicing on parchment paper to get comfortable with control and consistency. Remember, the secret is in the icing’s texture — not too runny to lose shape and not too stiff to pipe smoothly. Also, having a damp cloth nearby helps keep the piping tips clean and steady. These cookies are perfect for gifting or decorating your holiday dessert table. Sharing them adds a personal, homemade touch that friends and family truly appreciate. Plus, the process of making and decorating wreath cookies brings a festive joy that’s hard to beat during the busy holiday season.