Desserts
This wreath cookies recipe transforms holiday baking into a stress-free celebration with perfectly shaped sugar cookies that stay crisp at the edges while maintaining tender centers. ✨ The secret lies in precise dough measurements and a chilled shaping technique that prevents spreading, ensuring your festive wreaths hold their shape every time.
I developed this recipe after years of holiday baking frustrations—no more lopsided cookies or soggy centers ruining your decorations.
What makes these wreath cookies truly special is their foolproof method that works for both beginners and experienced bakers. The dough comes together in under 15 minutes, and the shaping process is surprisingly simple once you learn the proper technique.
We'll use a wreath-shaped cookie cutter (or make your own from cardstock) to create the iconic holiday shape, then bake until golden for that perfect crisp edge.
By the time you're done, you'll have a batch of festive, sturdy wreath cookies that hold their shape perfectly for decorating. The crisp edges provide the perfect canvas for royal icing, sprinkles, or edible glitter, while the tender centers ensure every bite is just as delicious as it looks.
These cookies stay fresh for up to a week when stored properly, making them perfect for holiday gifts or festive gatherings.
Whether you're decorating for Christmas, a holiday party, or simply treating yourself to some festive baking, this recipe delivers restaurant-quality results with minimal effort. The key is in the details—from proper dough resting times to even baking—so let's get started on creating cookies that will impress everyone who sees them.
Here's everything you need to know!
Ingredients for wreath cookies
Fifteen minutes of mixing, thirty minutes of baking—these wreath cookies deliver restaurant-quality holiday magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even mixing |
| Granulated Sugar 🍚 | 1 cup | Superfine preferred for smoothness |
| Light Brown Sugar 🍚 | ½ cup | Packed, for chewy centers |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Pure Vanilla Extract 🌸 | 1 tbsp | High-quality, not imitation |
| Baking Powder 🧂 | 1 ½ tsp | Aluminum-free for stability |
| Ground Cinnamon 🌿 | ½ tsp | Freshly ground for warmth |
| Fine Sea Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Wreath-Shaped Cookie Cutter ✂️ | 1 whole | Metal preferred for precision |
| Royal Icing 🎨 | 1 ½ cups | Store-bought or homemade |
| Edible Glitter ✨ | ¼ cup | Gold or silver for festive touch |
| Parchment Paper 📄 | 1 sheet | For even baking surface |
The butter is non-negotiable here—use European-style or Plugrá for maximum flavor and tenderness. Most grocery stores carry it near the regular butter, but Whole Foods or specialty sections often have better options. The flour? King Arthur or Gold Medal are my go-tos—they're sifted and consistent. If you're using a cookie cutter, metal holds its shape better than plastic—I've tried both, and the difference is noticeable. For the sugars, superfine sugar dissolves faster, but regular granulated works if you pulse it in a food processor first. The cinnamon should be freshly ground—pre-ground loses its aroma quickly.
No vanilla extract? Vanilla bean paste works perfectly, or even a pinch of vanilla sugar in a pinch. Running short on royal icing? Powdered sugar plus meringue powder makes a decent substitute. The edible glitter can be swapped for sprinkles or nonpareils if you're feeling less festive. For the cookie cutter, cardstock works in a bind—just trace a wreath shape and cut carefully. The dough needs to rest for at least 30 minutes—this prevents spreading and ensures those crisp edges. If you're decorating with icing, let the cookies cool completely first or the icing will melt.
Store cookies in an airtight container with parchment between layers—keeps them crisp for up to 5 days. For longer storage, freeze unbaked dough balls for up to 3 months—bake straight from frozen. The royal icing sets best at room temperature, so let your decorated cookies sit for 2-3 hours before gifting. These cookies are perfect for holiday parties—they look stunning on platters and taste even better. Double the batch if you're planning to share!
Why You'll Love This Recipe
- No-Fuss Dough: I swear, this dough comes together in five minutes—just cream butter and sugars, toss in eggs, then fold in flour. No stand mixer, no waiting, no stress. Honestly, it’s the kind of recipe that makes me feel like I’ve won a baking lottery.
- Buttery-Sweet Magic: That combo of brown and granulated sugar? Chef’s kiss. The butter melts into the dough just enough to keep them tender but not greasy, and the caramelized edges? They’re the reason I always bake a second batch.
- Holiday or Snack Attack: Wreath cookies work for everything—gift boxes, cookie platters, or just a mid-afternoon sugar fix. I’ve frosted them for Christmas, left them plain for potlucks, and even crushed them into ice cream. Versatile like an old sweatshirt.
- Budget-Friendly Stash: Flour, butter, sugar—these are pantry staples that won’t break the bank. Plus, the dough keeps for days, so I can bake a batch, freeze half, and still have treats for weeks. My wallet and my taste buds thank me.
Step-by-step instructions for wreath cookies recipe
Transform simple ingredients into showstopping holiday cookies with these foolproof techniques.
👨🍳 Step 1: Create the Perfect Cookie Dough
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold, cubed) with the 1 cup granulated sugar and 0.5 cup light brown sugar. Beat on medium speed for 3-4 minutes until light and fluffy, with a pale, ribbon-like consistency. This creaming process incorporates air, which creates those beautiful crackly edges we're after.
In a separate bowl, whisk together the 3.5 cups all-purpose flour (sifted), 1.5 teaspoons baking powder, 0.5 teaspoon ground cinnamon, and 0.5 teaspoon fine sea salt. With the mixer on low speed, gradually add the dry ingredients to the butter-sugar mixture, mixing just until combined. Scrape down the sides of the bowl as needed. Add the 2 whole large eggs one at a time, mixing well after each addition, followed by the 1 tablespoon pure vanilla extract. The dough should be soft but manageable—just firm enough to hold its shape when cut.
🔥 Step 2: Shape and Bake the Wreath Cookies
Preheat your oven to 350°F and line two baking sheets with the 1 sheet parchment paper. Divide the dough into 4 equal portions (about 1 cup each) and roll each portion on a lightly floured surface to ¼-inch thickness. Use the wreath-shaped cookie cutter to cut out shapes, gently re-rolling the scraps as needed. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 8-10 minutes until the edges are golden brown and just beginning to set. The centers should still look slightly soft—they'll firm up as they cool. Rotate the baking sheets halfway through for even baking. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This prevents cracking when you decorate later.
🥘 Step 3: Decorate with Festive Royal Icing
Once the cookies are completely cool, prepare the 1.5 cups royal icing according to package instructions (or your homemade recipe) for a smooth, pipeable consistency. Transfer to a piping bag fitted with a small round tip. Pipe a thin border around the outer edge of each wreath cookie, then fill in the center with a slightly thicker swirl pattern. Let the icing set for 1 hour at room temperature.
For that magical holiday sparkle, dust each cookie with the 0.25 cup edible glitter using a fine-mesh strainer. Tap gently to remove excess glitter, then let dry completely on a wire rack for 30 minutes. This final step transforms your cookies from pretty to showstopping—perfect for gifting or holiday displays!
Pro Tips For Making Wreath Cookies
- CHILL THE DOUGH: Wreath cookies need to rest—at least 2 hours, but overnight is better. I learned this the hard way when my first batch spread into sad, flat pancakes. Cold dough holds its shape, bakes evenly, and gives you those crisp edges everyone loves.
- WEIGH THE BROWN SUGAR: Pack that light brown sugar tightly into your measuring cup—don’t scoop. The moisture content varies, and loose sugar throws off the dough’s texture. My grandmother swore by this, and she was right: precise measurements mean consistent flavor and structure.
- BAKE IN WAVES: Resist the urge to crowd the pan. Bake one sheet at a time, rotating halfway through for even browning. I used to stack them, and the edges always turned out pale. A single sheet at 350°F (175°C) guarantees that golden, snappy crust without burning.
- SOFTEN BUTTER FIRST: Take the butter out of the fridge 30 minutes before mixing—just until it’s pliable, not melted. Cold butter creates tough cookies; melted butter makes them greasy. I was skeptical until I tried it: the dough comes together smoothly, and the texture stays perfect.
Regional styles of this wreath cookies
German Christmas Tradition
In Germany, these cookies are called "Weihnachtskränze" (Christmas wreaths) and are a staple during the Advent season. The dough often includes cardamom for warmth, replacing our cinnamon, and the wreaths are traditionally decorated with pearl sugar or silver leaf instead of edible glitter.
I've made them both ways—cardamom adds a unique floral note that pairs beautifully with the buttery dough. 🌟
Swedish Julbock Inspiration
Sweden's "Julbock" (Christmas goat) cookies share the same sugar cookie base but are shaped into goats instead of wreaths. For a Nordic twist, swap the vanilla for aquavit (a Scandinavian spirit) and add malt powder to the dough.
The cookies are often decorated with red and green icing to represent the holiday colors. I've used this technique for gingerbread cookies with amazing results!
American Holiday Classic
In the US, these wreath cookies became popular in the mid-20th century as part of Christmas cookie exchanges. The key American adaptation is using red and green sprinkles for decoration, often paired with candy cane-shaped cutters for extra holiday flair.
I recommend baking a batch with cranberry filling between two wreath cookies for a festive twist on the classic.
British Festive Twist
British bakers often call these "Christmas Wreath Shortbread" and incorporate orange zest and brandy into the dough for depth. The wreaths are typically decorated with gold leaf and dried rose petals for an elegant touch.
I've found that adding a splash of Earl Grey tea to the dough enhances the floral notes beautifully. ⚡
Italian Natale Style
In Italy, these cookies are called "Corone di Natale" (Christmas crowns) and often feature almond flour mixed into the dough for a nutty crunch. The wreaths are decorated with white chocolate drizzle and crushed pistachios instead of glitter.
I've experimented with this variation and found that adding a pinch of espresso powder to the dough brings out the chocolate flavors perfectly.
Scandinavian Snowflake Variation
For a winter wonderland theme, Scandinavian bakers use snowflake-shaped cutters instead of wreaths, keeping the same sugar cookie dough. The decorations often include edible silver paint and tiny pearl sugar dots to mimic snow.
I've created these with success—just use a snowflake cookie cutter and add a touch of cream cheese to the dough for extra tenderness. ✨
Nutrition facts
Frequently asked questions
Can I make these wreath cookies without a special cutter?
Trace a wreath shape onto cardstock, cut it out, and use it as a template. For a freehand approach, roll the dough to ¼-inch thickness and cut into circles first, then use a small knife or scissors to create the wreath pattern by removing small sections. The key is keeping the dough chilled—this prevents spreading while you shape.
Why did my cookies spread too much during baking?
Overworked dough or room-temperature butter are the most common culprits. Always chill the dough for at least 30 minutes before rolling, and use cold butter (not softened). If your kitchen is warm, refrigerate the dough for 1 hour before shaping. Also, avoid overmixing—the dough should hold together but not be sticky.
How do I store these cookies for holiday gifting?
For short-term storage, keep them in an airtight container with parchment paper between layers—they'll stay crisp for up to 5 days. For longer storage, freeze unbaked dough balls wrapped in plastic for 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time. Decorate only after they've cooled completely to prevent icing from melting.
Can I use this dough for other holiday shapes?
This versatile dough works perfectly for candy canes, stars, or trees—just use different cutters! For filled cookies, roll out the dough, cut circles, and sandwich with jam or cream cheese before baking. The same recipe also makes great gingerbread-style cookies if you add ginger and molasses to the dough.
What's the best way to decorate these for a rustic look?
Skip the glitter and opt for cream cheese frosting tinted with food coloring, then sprinkle with crushed peppermint or cinnamon sticks for texture. For a vintage feel, pipe simple outlines with white icing and add pearl sugar or dried cranberries. The key is less-is-more—rustic decorations should complement the cookie's natural beauty.