Best Wreath Cookies Recipes

CHRISTMAS CORNFLAKE WREATH COOKIES

Steps:

• Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
• Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
• Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.

NO-BAKE CHRISTMAS WREATH COOKIES

Steps:

• In large microwavable bowl, microwave butter uncovered on High 30 seconds to 1 minute or until melted. Add marshmallows; toss to coat. Microwave uncovered on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until marshmallows are completely melted and mixture is well blended.
• Stir in green food color to desired shade of green. Add white vanilla baking chips to marshmallow mixture, and stir until melted, microwaving an additional 30 seconds if necessary.
• Stir in cereal until evenly coated.
• Drop 1/3 cup of cereal mixture on waxed paper-lined cookie sheet. Use greased hands to form into wreath shape. Place 4 red cinnamon candies on wreath to decorate. Repeat with remaining cereal mixture and candies. Refrigerate 15 minutes before serving.

MEYER-LEMON SHORTBREAD WREATH COOKIES

Steps:

• Cookies: Line 2 baking sheets with parchment. In the bowl of a mixer fitted with the paddle attachment, beat butter with zest on medium-high speed until fluffy, about 2 minutes. Beat in confectioners' sugar until pale and fluffy, about 1 minute more. Reduce speed to low. Beat in lemon juice and salt, then flour, until combined. Divide dough in half, transfer each to plastic wrap, pat into disks, wrap, and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).
• Preheat oven to 325 degrees. Working with one disk at a time, roll out dough on a lightly floured surface to a scant 1/4 inch thick. Stamp out rounds with a 3-inch cutter, preferably fluted. Transfer to prepared sheets, 1 inch apart. Use a 1- to 1 1/4-inch plain round cutter to stamp out centers of 3-inch rounds. Gather scraps; roll out again, stamping out more wreaths. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.
• Bake, rotating sheets and rack positions halfway through, until set and pale golden on bottoms, 20 to 25 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week before decorating.
• Glaze and Decorations: Brush herbs with egg white; sprinkle with granulated sugar. Transfer to wire rack; let stand until stiff and dry, at least 1 hour or, loosely covered, up to 1 day. In a small bowl, whisk together confectioners' sugar and lemon juice until smooth. One at a time, dip cookie tops in glaze; lift and tilt slightly for a few seconds, allowing excess to drip back into bowl. Transfer to wire rack; decorate with sugared herbs and candies. Let stand until set, about 2 hours. Store in an airtight container at room temperature, between sheets of parchment, up to 2 days.

SPRITZ CHRISTMAS WREATH COOKIES

Steps:

• Preheat the oven to 350°F. In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the salt, the vanilla, and the egg yolks, and beat the mixture until it is smooth. Add the flour and beat the dough until it is just combined. Pack the dough into a cookie press fitted with the wreath disk and press cookies about 1 inch apart onto cool, ungreased baking sheets. Brush the cookies lightly with the egg wash, sprinkle them with the decorating sugar, and arrange the cherry slices decoratively on them. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden. Transfer the cookies to racks and let them cool. (Do not let the cookies cool on the sheets.) The cookies may be made 2 months in advance and kept frozen in airtight containers.

EMBELLISHED WREATH COOKIES

Steps:

• Sugar Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, and vanilla on medium-high speed until light and fluffy. Beat in egg, orange zest, and brandy until well combined. Add dry ingredients and mix on low speed until just combined. On a lightly floured surface, shape dough into a disk, wrap in plastic, and refrigerate until firm, at least 45 minutes and up to overnight.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out dough to a scant 1/4 inch thick. Cut out shapes using a 3 1/2-inch fluted round. Use a 1-inch round cutter to cut out centers of cookies. Reroll scraps once (you should have about 16 cookies). Transfer both wreaths and cookie centers to prepared sheets, spaced about 1 inch apart. Refrigerate until firm, at least 1 hour. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
• Glaze: Whisk together confectioners' sugar, egg white, and 1 teaspoon lemon juice until smooth. If necessary, add remaining 1 teaspoon lemon juice to reach desired consistency. Glaze should be opaque but not too thick as to run down the edges of the cookie once dipped. If not using immediately, glaze can be stored at room temperature, with plastic wrap pressed directly on surface, up to 2 days, or in refrigerator up to 3 days. Bring to room temperature before using.
• Working with one cookie at a time, dip cookie top-side down in glaze to coat surface, allowing excess glaze to drip back into bowl. If glaze runs down sides of cookie and is too transparent, add more confectioners' sugar, 1 tablespoon at a time. If glaze is too thick, add water, 1 teaspoon at a time. Transfer glazed cookies to a wire rack or baking sheet. Working quickly before glaze sets, decorate cookies with toppings, if desired. Let stand at room temperature until completely dry, at least 2 hours. Cookies can be stored in an airtight container at room temperature overnight.

CHRISTINE'S LEMON WREATH COOKIES

Steps:

• Preheat oven to 350 degrees. Make the cookies: Combine flour, baking powder, and salt in a bowl. Pulse sugar and zest in a food processor until combined, about 2 minutes.
• Beat sugar-zest mixture and butter in a mixer on medium speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and lemon juice. Reduce speed to low. Gradually add flour mixture, and beat until combined.
• Scoop 1 tablespoon dough (or use a 1 1/8-inch ice cream scoop), and transfer to a lightly floured surface. Roll dough into a 4-inch rope. Bring ends together, overlapping slightly, and press together to form a ring. Repeat with remaining dough. Transfer rings to parchment-lined baking sheets, about 1 1/2 inches apart, as you work. Bake until pale golden on the bottoms and around the edges, about 18 minutes. Transfer to wire racks, and let cool.
• Make the glaze: Whisk together confectioners' sugar and lemon juice in a small bowl until smooth. Dip the top side of each cookie into glaze, letting excess drip off. Return cookies to wire racks, glaze side up, and sprinkle with nonpareils. Let dry completely.

TIE-DYE WREATH SPRITZ COOKIES

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
• Remove a quarter of the dough (about 1/2 cup) to a flour-dusted surface and reserve. Add the sprinkles to the dough left in the mixer and mix on low until just combined. Remove the dough to a flour-dusted surface and gently fold until it comes together.
• Add the reserved dough back to the mixer bowl and add enough green gel food coloring to color it a vibrant green like a wreath, about 6 drops. Mix on low until the dough is completely green. Remove to a flour-dusted surface and fold with your hands until it comes together.
• Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet and set aside. Repeat 2 more times in the same pattern with the remaining dough.
• Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.

CHRISTMAS CORNFLAKE WREATH COOKIES

Steps:

• In large saucepan, melt butter over low heat.
• Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
• Add corn flakes cereal. Stir until well coated
• Using 1/4 cup dry measure coated with cooking spray, evenly portion warm cereal mixture. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies.

WREATH COOKIES

Steps:

• In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot.
• Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.

CHRISTMAS WREATH SUGAR COOKIES

Steps:

• In large bowl, beat butter, sour cream and granulated sugar with electric mixer on medium speed until creamy. Add egg, lime peel, lime juice and vanilla; beat until smooth. On low speed, beat in flour, baking soda and salt until dough forms. Gather dough into ball; divide in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 1 hour.
• Heat oven to 375°F. Place pastry cloth on work surface; sprinkle with flour. With floured cloth-covered rolling pin, roll 1 disk of dough 1/8 inch thick. Cut with floured 3-inch fluted cutter. With 1-inch scalloped or fluted canapé cutter, cut out center of each circle. On ungreased cookie sheet, place wreath cutouts 1 inch apart. Cut each small cutout in half; brush backs of small cutouts with water and place on wreaths for bows. Repeat with second disk of dough.
• Bake 6 to 8 minutes or until edges start to brown. Remove from cookie sheet to cooling rack; cool completely.
• In small bowl, mix powdered sugar and 2 tablespoons of the lime juice with wire whisk. Stir in remaining 1 tablespoon lime juice, 1 teaspoon at a time, until glaze is thin. Working with a few cookies at a time, brush glaze over cookies and immediately decorate with sugars and sprinkles as desired. Let stand until set. Store in layers with waxed paper between.

PISTACHIO WREATH COOKIES

Steps:

• In a food processor, process butter, confectioners' sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, 1 hour.
• Preheat oven to 350 degrees. Working with one disk at a time, roll out on a lightly floured work surface to 1/4 inch thick. Using a 2-inch round fluted cutter, cut out wreaths. Using a 3/4-inch round cutter, cut out centers of wreaths. Reroll scraps. Transfer to parchment-lined baking sheets. Freeze until firm, 15 minutes. Bake until cookies are set and barely golden at edges, 10 to 12 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

CHRISTMAS WREATH COOKIES

Steps:

• 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.,

STAINED GLASS WREATH COOKIES

Steps:

• Preheat oven to 350 degrees F. Line 2 sheet pans with silicone baking pads.
• Slice dough log at 1/4-inch intervals and place onto prepared baking sheets spaced 1 inch apart.
• Press a 1-inch round cutter into the center of each cookie round. Remove the small circle of dough and replace it with a round hard candy.
• Bake in oven 8 to 10 minutes.
• Remove from oven. While still warm, make a hole at the top of each cookie with a large straw. Place baking sheet on the cooling rack and cool completely.
• When the cookies have completely cooled, use the decorative icing and evenly space 6 icing dots around the edges of each cookie. Lightly push the silver dragees into the icing dots. Allow icing to harden.
• Place the 8-inch piece of ribbon through the hole at the top and tie the ends together.
• Repeat with remaining cookies.
• You can eat your cookies or hang them as ornaments on a Christmas tree or in a window.

LEMON WREATH COOKIES

Steps:

• Combine flour, dry pudding mix and salt. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition.
• Refrigerate 30 min.
• Heat oven to 325°F. Place dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into 26 rounds using 3-inch cookie cutter, then cut out center of each round with 1-inch round cutter, re-rolling scraps as necessary.
• Place cutouts, 1/2 inch apart, on parchment-covered baking sheets.
• Bake 13 to 16 min. or until edges of cookies are lightly browned. Cool 3 min. Remove cookies to wire racks; cool completely.
• Add milk to drink mix in medium bowl; stir until mix is dissolved. Add corn syrup and powdered sugar; beat with mixer until blended. Spread onto cookies; sprinkle with colored sugar. Let stand 15 min. or until frosting is firm.

HOLLY WREATH COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well. Stir in almonds. Divide in half. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out one portion of dough to 3/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets; cut out centers using a floured 1-in. round cookie cutter. , Bake at 375° for 8-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Repeat with remaining dough. Chill and reroll scraps if desired., In a bowl, whisk confectioners' sugar and milk until smooth; gently spread over cookies. For holly trim, roll out gumdrops to 1/16-in. thickness; cut two holly leaves from each green gumdrop and nine berries from each red gumdrop. Arrange one leaf and three berries on each cookie.

CORNFLAKE WREATH COOKIES

Steps:

• Melt stick of butter in a large sauce pan over low heat. Add marshmallows and stir until melted. Stir in vanilla and turn off the heat. Add food coloring and stir until you get the desired green for your wreaths. Mix in Cornflakes. Arrange on wax paper in 2 inch circles, shape to look like christmas wreaths. Decorate with the red hot candies.

FINGER-PAINT HOLIDAY WREATH COOKIES

Steps:

• In medium bowl, beat shortening, butter and sugar with electric mixer on medium speed until well blended. Beat in egg and vanilla until smooth. Beat in flour and baking soda, scraping bowl occasionally, until well blended.
• Shape dough into a roll, 5 inches long and 2 1/2 inches in diameter. Wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until very firm.
• Heat oven to 375°F. Cut dough into 1/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart. With 1-inch round cookie cutter or cleaned plastic bottle cap, cut out centers of cookies. Cut each cutout center part cookie in half. Place 2 halves at bottom of each wreath to shape bow.
• Bake 6 to 11 minutes or until edges just begin to brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Reserve 1/2 cup of the frosting in small microwavable bowl. Spread remaining frosting on cookies. Spoon 1/4 cup of reserved frosting into another small microwavable bowl. Microwave each bowl of frosting uncovered on High about 5 seconds or until warm; stir until pourable. Stir green food color into frosting in one bowl; stir red food color into frosting in other bowl.
• Create a wreath pattern on frosted cookies by dipping one fingertip into warm green frosting and lightly pressing onto wreath part of cookies, repeating to resemble wreath. Create a bow by dipping another fingertip into warm red frosting and lightly coating bow part of cookies. Rewarm frosting if it gets too stiff. Press 3 to 9 cinnamon candies onto wreath to look like berries.

SUGARED WREATH COOKIES

Steps:

• Preheat oven to 350 degrees. Tint dough with food color as desired. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
• Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.
• Using a 2 1/2-inch fluted round cutter, cut out rounds. Using a 3/4-inch fluted round cutter, cut out centers of cookies. Transfer wreaths and, if desired, fluted cutouts to parchment-lined baking sheets. Brush wreaths and fluted cutouts with water, and sprinkle generously with sanding sugar. Refrigerate until firm, about 30 minutes.
• Bake until cookies are firm, 12 to 15 minutes. Transfer sheets to wire racks; let cool completely. If desired, affix fluted cutouts and candies to wreaths using a dot of glaze.

WREATH COOKIES

Steps:

• Preheat oven to 350°. Cream butter, sugar and salt until light and fluffy. Beat in eggs and vanilla. Beat in melted chocolate. Gradually beat in flour., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped round cookie cutter. Cut out the centers using a floured 1-in. scalloped round cutter. Place wreath portions 1 in. apart on ungreased baking sheets., Bake until golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely., Place coconut in a resealable plastic bag; add food coloring and 2 teaspoons water. Seal bag and toss until coconut is tinted., Mix confectioners' sugar and remaining water. Spread over cookies. Sprinkle with coconut. Decorate with Red Hots.

WREATH COOKIE PRESS COOKIES

Steps:

• Cream butter and sugar. Slowly add flour and baking powder alternating with egg and flavorings. Mix in green food coloring. Split batch into 4 parts, wrap each in plastic and refridgerate. When ready to form cookies: Heat oven to 400 degrees. Remove one part of dough and warm to room tempature. Fill a cookie press. Use the star plate to form dough into a long thin piece of dough. Allow dough to sprial slightly as it leaves the cookie press. Make 2 inch diameter, circle shaped cookies and press ends together with finger. Form cookies closely together as they will not spread. Cover the entire cookie sheet. Place two red hots on the pressed ends of each cookie...slightly press into dough. Using small measuring spoon, fill sprial edges of cookies with green decorator sugar. Use lots of sugar as much as possible - sugar will stick to formed cookie dough as it warms. After entire sheet of cookies is covered with sugar, lightly tap to remove excess sugar from cookie sheet (save and reuse). Bake cookies until just set. Usually 6 minutes. Watch them carefully. Cookies are done when set, but redhots are not melted. Bake one sheet at a time.