Nothing says Christmas like the smell of freshly baked cookies filling your kitchen! These adorable wreath cookies have been my holiday staple for years – the perfect combination of buttery almond goodness and festive cheer. I still remember making them with my mom, our fingers stained green from the food coloring, laughing as we shaped each little wreath. Now it’s my turn to pass on the tradition. Simple enough for little helpers but impressive enough for cookie exchanges, these treats will have everyone reaching for seconds!
Why You’ll Love These Christmas Wreath Cookies
Trust me, once you try these wreath cookies, they’ll become your new holiday must-bake! Here’s why everyone in my family goes crazy for them:
- They’re almost too cute to eat – The green wreaths with bright red sprinkles look like they came straight from a Christmas card. I love how they instantly make any cookie tray look festive!
- Simple enough for busy bakers – No fancy techniques here. If you can cream butter and sugar, you can make these. My secret? The dough comes together in about 15 minutes flat.
- Total crowd-pleasers – The buttery almond flavor with those festive colors means these disappear fast at parties. My neighbor actually hides a few when I bring them over!
- Perfect for little helpers – Kids adore shaping the wreaths and adding sprinkles. My niece calls them “Santa’s belly button cookies” because of the center hole – silly, but it makes decorating way more fun!
Ingredients for Christmas Wreath Cookies
Here’s what you’ll need – I promise it’s all basic pantry stuff with a couple festive twists:
- 1 cup unsalted butter, softened – Not melted! Leave it out for about an hour until your finger leaves a slight dent
- 1 cup granulated sugar – Plain white sugar works best here for that classic cookie texture
- 1 large egg – Room temperature helps it blend in smoothly
- 1 tsp almond extract – This gives that special holiday flavor, but vanilla works if you’re allergic to nuts
- 2 1/2 cups all-purpose flour – Spoon and level it – don’t scoop from the bag or you’ll get too much!
- 1/2 tsp salt – Just a pinch to balance the sweetness
- Green food coloring – Gel works best for vibrant color without making dough sticky
- Red sprinkles – The classic “holly berry” look, but any festive sprinkles work
Equipment Needed
Nothing fancy required – just grab:
- Baking sheets – I like to use two so I can rotate them
- Parchment paper – Lifesaver for easy cleanup and no sticking!
- Mixing bowls – One big one for the dough, one small for tinting
- Electric mixer – A hand mixer works great if you don’t have a stand mixer
- Optional: piping bag – For fancy decorations, but fingers work just fine!
How to Make Christmas Wreath Cookies Recipe
Okay, let’s get baking! I promise these wreaths come together so easily – just follow my simple steps, and you’ll have a batch of holiday magic in no time. The secret is in the details, so I’ll walk you through each part carefully.
Creaming the Butter and Sugar
First things first – preheat your oven to 350°F (175°C). Trust me, you want that oven nice and hot when your cookies are ready to bake. Now, grab that softened butter and sugar – we’re going to cream them until they’re light and fluffy. I usually let my mixer run for about 3 minutes – you’ll know it’s ready when the mixture turns pale yellow and almost doubles in volume. This step gives our cookies that perfect melt-in-your-mouth texture.
Mixing in the Good Stuff
Next, beat in that egg and almond extract. Oh, that almond smell already makes my kitchen feel like Christmas! Now gradually add your flour and salt – I do this in about three additions so everything incorporates evenly. The dough should come together into a soft ball that holds its shape when you pinch it. If it feels sticky, add a tablespoon more flour – but don’t overdo it!
Creating Those Perfect Green Wreaths
Here’s where the magic happens! Divide your dough in half and tint one portion with green food coloring. Gel coloring works best – start with a few drops and knead it in until you get that perfect holiday green. Roll spoonfuls of dough into balls, then shape them into wreaths by making a hole in the center with your finger. Pro tip: if the dough gets too warm, pop it in the fridge for 10 minutes – cold dough holds its shape better!
Baking to Perfection
Arrange your wreaths on parchment-lined baking sheets – they’ll spread just a bit, so give them some space. Bake for 8-10 minutes until the edges get that perfect light golden color. The centers should still look soft – they’ll firm up as they cool. Let them rest on the pan for 2 minutes before transferring to a wire rack. That sweet almond aroma filling your kitchen? Pure holiday happiness!
Decorating Tips
Now for the fun part – decorating! While the cookies are still slightly warm, gently press red sprinkles into the “berries” position around your wreaths. If you want to get fancy, pipe some green icing in little swirls to look like holly leaves. My quick icing recipe: mix 1 cup powdered sugar with 1-2 tbsp milk until thick but pipeable. Add a drop of green food coloring, and you’re set! For extra sparkle, dust with edible glitter while the icing’s still wet. Just be careful – these little wreaths disappear fast once they’re decorated!
Storage Instructions
Here’s how to keep your Christmas wreath cookies fresh and delicious – because trust me, you’ll want them to last through all your holiday gatherings! I’ve learned a few tricks over the years to maintain that perfect buttery texture.
Room temperature storage: Once completely cooled, stack the decorated cookies in an airtight container with parchment between layers. They’ll stay fresh at room temperature for up to a week – if they last that long! I like using cookie tins for that nostalgic holiday feel, but any airtight container works.
Freezing tips: For make-ahead magic, freeze the undecorated baked cookies for up to a month. Just wrap them tightly in plastic wrap first, then place in freezer bags. When you’re ready, thaw at room temperature and add your sprinkles and icing fresh. Pro tip: freeze the shaped dough balls too – just add a couple extra minutes to the bake time straight from the freezer!
One warning though – if you’ve used milk-based icing, store those cookies in the fridge and enjoy within 3-4 days. The cookies themselves never last that long in my house – between sneaky snackers and impromptu holiday visitors, they’re usually gone by Christmas Eve!
Variations for Christmas Wreath Cookies Recipe
One of my favorite things about this recipe is how easily you can mix it up to suit different tastes and dietary needs! Over the years, I’ve played around with all sorts of fun twists – here are my absolute favorites that still keep that festive wreath magic:
Nut-Free Option
Got nut allergies in the family? No problem! Simply swap out the almond extract for the same amount of vanilla extract. The cookies will still have that lovely sweet flavor, just without the nutty undertones. My cousin’s kids actually prefer this version – they say it tastes like “Christmas sugar cookies”!
Gluten-Free Adaptation
For my gluten-free friends, I’ve had great success using a 1:1 gluten-free flour blend (my go-to is Bob’s Red Mill). The texture comes out nearly identical to the original – just be sure to let the dough rest for 10 minutes before shaping to help the flours hydrate properly. Little tip: add 1/4 tsp xanthan gum if your blend doesn’t include it for better structure.
Citrus Zest Twist
Want something a bit brighter? Try adding the zest of one orange or lemon to the dough – it gives such a lovely fresh contrast to the sweetness! I like to combine this with the vanilla version for a “winter citrus” vibe. The aroma while baking is absolutely heavenly.
Decorative Swaps
The decorating possibilities are endless! Instead of red sprinkles, try:
- Tiny candied cherries (look like real holly berries!)
- Crushed peppermints for a candy cane twist
- Edible gold stars for extra sparkle
- White nonpareils for a “snow-dusted” look
Last Christmas, I even did half the batch with green dough and half with red – then twisted them together before shaping into wreaths for a gorgeous candy cane effect. The kids went wild for them! Whatever variations you try, the important thing is having fun and making memories – that’s what holiday baking is all about. If you are interested in other fun holiday drinks, check out this easy Hugo Spritz recipe.
Nutritional Information
Now, I’m no nutritionist, but I know some of you like to keep track – so here’s the scoop on what’s in these festive little wreaths! Just remember, these numbers can change based on the exact brands you use, especially with things like butter and flour. My rule? Everything in moderation, especially during the holidays! For more information on how ingredients affect nutrition, you can check out resources on USDA food data.
- Calories: About 120 per cookie (but who eats just one?)
- Fat: 6g – that’s the buttery goodness we love!
- Carbs: 15g – mostly from that perfect sugar-flour balance
- Protein: 1g – hey, the egg counts for something!
- Sugar: 8g – just sweet enough to feel special
- Sodium: 35mg – barely a pinch of salt
Now, if you’re watching your intake, here’s my grandma’s wisdom: “One cookie never hurt anybody, but save some for Santa!” I like to balance them out with a glass of milk – makes it practically health food in my book. The important thing is enjoying every festive bite! If you are looking for other sweet treats, you might enjoy this Blue Red Velvet Cake Recipe.
FAQ
I get asked these questions every holiday season – and hey, no judgment! We’ve all been there with cookie emergencies. Here are the answers that’ll save your baking sanity:
Can I make the dough ahead?
Oh absolutely! In fact, I often mix up a double batch on Sunday for midweek baking. Just wrap the dough tightly in plastic and refrigerate up to 2 days. When you’re ready, let it sit at room temp for 15 minutes to soften slightly before shaping. Bonus? Chilled dough spreads less! If you are interested in making dough ahead for other recipes, see tips on bariatric seed trick for general dough handling.
How do I prevent cookie spreading?
Been there – nothing sadder than wreaths turning into blobs! My foolproof trick? After shaping, pop those wreaths in the fridge for 10 minutes before baking. Cold dough holds its shape better. Also, make sure your butter is softened but not melted – that makes a huge difference. If all else fails, add an extra tablespoon of flour to the dough.
What’s the best icing consistency?
You want it thick enough to hold its shape but thin enough to pipe smoothly. I test mine by lifting the spoon – the icing should drizzle off slowly and disappear back into the bowl within 10 seconds. Too thin? Add more powdered sugar. Too thick? A few drops of milk at a time. Pro tip: if piping leaves, make it slightly stiffer than for writing.
35 Joyful Christmas Wreath Cookies Recipe for Holiday Bliss
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A festive and easy-to-make Christmas wreath cookie recipe perfect for holiday gatherings. These buttery, almond-flavored cookies are shaped like wreaths and decorated with green icing and red sprinkles.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- Green food coloring
- Red sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg and almond extract until well combined.
- Gradually mix in flour and salt until a dough forms.
- Divide the dough in half and tint one half with green food coloring.
- Roll dough into small balls, then shape into wreaths by making a hole in the center.
- Bake for 8-10 minutes or until edges are lightly golden.
- Cool on wire racks before decorating with red sprinkles.
Notes
- Store cookies in an airtight container for up to one week.
- For a nut-free version, replace almond extract with vanilla extract.
- Adjust food coloring for darker or lighter green wreaths.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Christmas cookies, wreath cookies, holiday baking, festive treats