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Classic Sugar Cookie Wreaths
Classic sugar cookie wreaths are festive and charming treats perfect for the holiday season. These cookies, shaped like wreaths, are soft, buttery, and can be decorated with colorful icing and sprinkles to resemble holiday greenery. They are not only delicious but also make a great addition to any Christmas cookie platter.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 ½ cups |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Almond extract | ½ teaspoon |
| Green food coloring | 4-6 drops |
| Royal icing | For decorating |
| Decorative sprinkles | As desired |
Cooking Steps:
- Prep the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk these ingredients together until well combined and set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar on medium speed until light and fluffy (about 2-3 minutes).
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and almond extract, mixing until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter and sugar mixture, mixing on low speed until just combined and no flour pockets remain.
- Color the Dough: Divide the dough into two portions. Add 4-6 drops of green food coloring to one portion and mix until a consistent color is achieved. If desired, you can adjust the color for a deeper shade.
- Shape the Wreaths: Take a tablespoon-sized amount of the green dough and shape it into a ring, roughly 2 to 3 inches in diameter. Place the wreaths on the prepared baking sheets, leaving space between each cookie.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Do not overbake; the cookies should be soft to the touch.
- Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Decorate: Once the cookies are cool, you can pipe royal icing onto the wreaths to create decorative designs and use sprinkles to resemble ornaments or festive greenery.
- Store and Enjoy: Keep your decorated sugar cookie wreaths in an airtight container at room temperature. Enjoy them as part of your holiday festivities or share them with friends and family!
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Chocolate Mint Wreaths
Chocolate Mint Wreaths are delightful holiday cookies that combine rich chocolate flavor with invigorating peppermint. These treats are not only visually appealing but also perfect for festive gatherings, as they can be beautifully decorated and presented. Their soft texture and chocolate-mint balance make them a favorite for cookie platters.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | ⅔ cup |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 ½ cups |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Peppermint extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
| Powdered sugar | For decorating |
| Green food coloring | As desired |
Cooking Steps:
- Prep the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk these ingredients together to confirm they are well combined, then set aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy (approximately 3-4 minutes).
- Add Eggs and Flavoring: Beat in the eggs one at a time, mixing thoroughly after each addition. Then add the peppermint extract, confirming it’s evenly distributed throughout the mixture.
- Combine Dry and Wet Ingredients: Gradually add the flour and cocoa mixture to the creamed butter and sugars. Mix on low speed until the dough forms and no dry flour remains visible.
- Incorporate Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon until they are evenly distributed in the dough.
- Shape the Wreaths: Take a tablespoon-sized portion of the dough and roll it into a ball. Then, shape it into a ring, about 2-3 inches in diameter, and place it on the prepared baking sheets. Leave enough space between each wreath for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly firm but the centers still look soft. Be careful not to overbake.
- Cool the Cookies: After removing the baking sheets from the oven, let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Decorate (optional): Once the cookies are completely cool, you can decorate them with powdered sugar or additional melted chocolate as desired, adding a festive touch to your Chocolate Mint Wreaths. Enjoy!
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No-Bake Coconut Wreaths
No-Bake Coconut Wreaths are a delightful holiday treat that brings the flavors of coconut and chocolate together without the need for baking. These easy-to-make cookies are light, chewy, and perfect for festive gatherings. Their charming wreath shape can be decorated to add a fun and festive touch to your holiday cookie platter.
| Ingredients | Quantity |
|---|---|
| Shredded coconut | 3 cups |
| Sweetened condensed milk | 1 cup |
| Vanilla extract | 1 teaspoon |
| Almond extract | ½ teaspoon |
| Semi-sweet chocolate chips | 1 cup |
| Green food coloring | As desired |
| Red and green sprinkles | For decoration |
Cooking Steps:
- Prepare the Mixing Bowl: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Stir well until all ingredients are fully incorporated.
- Shape the Wreaths: Using your hands, take a small portion of the mixture (about 2 tablespoons) and shape it into a ball. Then, gently press and mold it into a wreath shape by forming a ring with a hole in the center. Repeat this process until all the mixture has been shaped into wreaths.
- Chill the Wreaths: Place the shaped wreaths on a parchment-lined tray. Once all the wreaths are formed, refrigerate them for at least 30 minutes to allow them to firm up and hold their shape.
- Melt the Chocolate: While the wreaths are chilling, melt the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Dip the Wreaths: Once the wreaths have chilled, take them out of the refrigerator. Dip the top half of each wreath in the melted chocolate, allowing any excess to drip off. Return them to the parchment-lined tray.
- Decorate the Wreaths: While the chocolate is still soft, add festive decorations such as green food coloring, red and green sprinkles, or any other decorations you desire to create a holiday look.
- Set and Serve: Allow the chocolate to cool and harden at room temperature or in the refrigerator. Once set, your No-Bake Coconut Wreaths are ready to serve and enjoy!
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Gingerbread Wreath Cookies
Gingerbread Wreath Cookies are a festive twist on the traditional gingerbread cookie, shaped into delightful wreaths that are perfect for holiday decorating and sharing. These spiced cookies are not only delicious but also provide a fun opportunity to get creative with icing and decorations. Their aromatic blend of ginger, cinnamon, and molasses will fill your kitchen with the spirit of Christmas.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ¾ cup (1 ½ sticks) |
| Brown sugar | ¾ cup |
| Molasses | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Royal icing (for decorating) | As desired |
| Assorted colored candies | For decoration |
Cooking Steps:
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and brown sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add Molasses, Egg, and Vanilla: Add the molasses, egg, and vanilla extract to the creamed butter and sugar. Beat until well combined, scraping the sides of the bowl as needed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Chill the Dough: Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 2 hours or until firm. This step is essential for easier handling and better shaping.
- Preheat the Oven: Preheat your oven to 350°F (175°C) while the dough is chilling.
- Roll and Cut the Wreath Shapes: Once the dough is firm, on a lightly floured surface, roll out one portion of dough to about ¼ inch thickness. Use a round cookie cutter to cut out circles, then use a smaller round cutter (or a decorative cookie cutter) to create the inner circle for the wreath shape. Transfer the wreaths to a parchment-lined baking sheet.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are firm but not dark brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Decorate the Cookies: Once cooled, use royal icing to pipe decorations onto the wreath cookies and apply assorted colored candies for an extra festive touch. Allow the decorations to dry completely.
- Serve and Enjoy: Once the icing is set, your beautiful Gingerbread Wreath Cookies are ready to be enjoyed or wrapped up as gifts for friends and family. Happy Holidays!
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Pistachio and Cranberry Wreaths
Pistachio and Cranberry Wreaths are a delightful holiday cookie that combines the nutty flavor of pistachios with the tartness of dried cranberries, resulting in a festive and crunchy treat. These cookies are shaped like wreaths, making them perfect for holiday gatherings, cookie platters, or as a charming gift during the festive season. The vibrant green from the pistachios and the bright red cranberries make these cookies visually appealing as well.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Chopped pistachios | 1 cup |
| Dried cranberries | ½ cup |
| Confectioners’ sugar (for decorating) | As desired |
| Water (for icing) | As needed |
Cooking Steps:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Egg and Vanilla: Crack the egg into the bowl and add the vanilla extract. Mix until fully incorporated, scraping down the sides of the bowl as necessary.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Incorporate Add-ins: Gently fold in the chopped pistachios and dried cranberries using a spatula, ensuring they are evenly distributed throughout the dough.
- Shape the Wreaths: Using a tablespoon or cookie scoop, portion out the cookie dough and roll it into balls. Use your fingers to shape each ball into a wreath by creating a circle with a hole in the middle. Place each shaped cookie onto the prepared baking sheet, spacing them a few inches apart.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely.
- Prepare Icing (Optional): If desired, mix confectioners’ sugar with a little water until you reach a smooth icing consistency. Drizzle over the cooled wreath cookies for decoration.
- Serve and Enjoy: Once decorated, your Pistachio and Cranberry Wreaths are ready to be served! Enjoy the crunchy, sweet flavors with family and friends during the holidays.
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Red Velvet Wreath Cookies
Red Velvet Wreath Cookies are a festive twist on traditional holiday cookies, featuring the rich, velvety flavor of red velvet cake combined with cream cheese frosting for a deliciously sweet treat. Their vibrant red color makes them a perfect addition to any holiday cookie platter, and their unique wreath shape adds a charming touch that’s sure to impress family and friends during the festive season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Cocoa powder | 2 tablespoons |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Egg | 1 large |
| Buttermilk | ¾ cup |
| Red food coloring | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
| Cream cheese | 8 oz (softened) |
| Confectioners’ sugar | 2 cups |
| Milk (for frosting) | As needed |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is creamy and light in color, around 3-4 minutes.
- Add Egg and Wet Ingredients: Add the egg, buttermilk, red food coloring, and vanilla extract to the butter and sugar mixture. Mix until the ingredients are well blended.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Shape the Wreaths: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Use your fingers to shape each ball into a wreath by creating a circle with a hole in the middle. Place each shaped cookie onto the prepared baking sheet, leaving space between them.
- Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until they are set around the edges but still soft in the center. They will firm up as they cool.
- Prepare the Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese and confectioners’ sugar until smooth. Add milk little by little to reach your desired frosting consistency.
- Decorate the Cookies: Once the cookies are completely cooled, use a piping bag or a knife to frost the tops of each wreath cookie with the cream cheese frosting.
- Serve and Enjoy: Your Red Velvet Wreath Cookies are now ready to be served! Enjoy them fresh, or store them in an airtight container for later.
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Eggnog-Flavored Wreaths
Eggnog-Flavored Wreaths are a delightful holiday treat that captures the rich and creamy essence of eggnog in a festive cookie form. These cookies are soft and chewy, infused with nutmeg and cinnamon to evoke the warm flavors of the season. Shaped like wreaths and topped with a sweet glaze, they make a charming addition to any holiday gathering or cookie platter.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Ground nutmeg | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Egg | 1 large |
| Eggnog | ¾ cup |
| Vanilla extract | 1 teaspoon |
| Powdered sugar | 1 cup (for glaze) |
| Milk | 2-3 tablespoons (for glaze) |
Cooking Steps:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, salt, nutmeg, and cinnamon. Whisk the ingredients together until well mixed and set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter using an electric mixer on medium speed until it’s creamy. Add the granulated sugar and brown sugar, mixing until light and fluffy, about 3-4 minutes.
- Add Egg and Wet Ingredients: Beat in the egg and then gradually add the eggnog and vanilla extract to the butter mixture. Continue to mix until everything is fully incorporated.
- Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Shape the Wreaths: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Then, shape each ball into wreaths by pressing your finger in the center to create a hole. Place each shaped cookie on the prepared baking sheets, spacing them appropriately.
- Bake the Cookies: Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may still look soft, but they will firm up as they cool.
- Prepare the Glaze: In a small bowl, mix the powdered sugar with milk, adding it gradually until you achieve a smooth, drizzling consistency.
- Glaze the Cookies: Once the cookies have cooled completely, drizzle the glaze over the wreaths using a spoon or a piping bag for a decorative touch.
- Let Set and Serve: Allow the glaze to set for a bit before serving. Enjoy your Eggnog-Flavored Wreaths with a cup of holiday cheer!
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Almond Joy Wreath Cookies
Almond Joy Wreath Cookies are a delightful twist on a classic holiday treat, combining the flavors of rich chocolate, sweet coconut, and crunchy almonds into festive wreath shapes. These cookies are sure to be a hit at any holiday gathering or cookie exchange, offering a sweet and nutty flavor that celebrates the beloved Almond Joy candy bar.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsweetened cocoa powder | ½ cup |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Sweetened shredded coconut | 1 cup |
| Sliced almonds | ½ cup |
| Semi-sweet chocolate chips | 1 cup |
| Powdered sugar | 1 cup (for drizzle) |
| Milk | 2-4 tablespoons (for drizzle) |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder until well combined. Then, set it aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter along with granulated sugar and brown sugar. Beat on medium speed until the mixture is light and fluffy, around 3-5 minutes.
- Add Egg and Vanilla: Next, beat in the egg and vanilla extract to the butter mixture. Continue to mix until everything is fully combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be thick and slightly sticky.
- Fold in Coconut and Almonds: Gently fold in the sweetened shredded coconut and sliced almonds until they are evenly distributed throughout the dough.
- Shape the Wreaths: Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls. Press your finger in the center of each ball to create a hole, shaping it into a wreath. Place the shaped cookies on the prepared baking sheets, leaving space between them as they will spread slightly.
- Bake the Cookies: Bake in the preheated oven for about 10-12 minutes, or until the edges are firm and the centers appear set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Drizzle: While the cookies are cooling, prepare the drizzle by mixing powdered sugar with enough milk to reach a drizzling consistency. Start with 2 tablespoons of milk and add more as needed.
- Drizzle the Cookies: Once the cookies have cooled, use a spoon to drizzle the prepared icing over the top of each wreath cookie. Allow the drizzle to set before serving.
These Almond Joy Wreath Cookies combine holiday spirit with a chocolatey, nutty flair that everyone will adore!
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Lemon Glaze Wreaths
Lemon Glaze Wreaths are a cheerful and zesty holiday treat that brings a burst of citrus flavor to your festive celebrations. These delightful cookies are shaped like wreaths, making them perfect for the holiday season, and are topped with a tangy lemon glaze that adds a revitalizing twist. They are not only visually appealing but also easy to make, making them ideal for cookie exchanges or as a sweet gift for friends and family.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | 1 cup |
| Egg | 1 large |
| Lemon juice | 3 tablespoons |
| Lemon zest | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
| Powdered sugar | 1 cup (for glaze) |
| Additional Lemon Juice | 2-3 tablespoons (for glaze) |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together. Beat on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Wet Ingredients: Next, add the egg, lemon juice, lemon zest, and vanilla extract to the butter and sugar mixture. Mix until all the ingredients are well combined and smooth.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Avoid overmixing; you want a smooth and slightly sticky dough.
- Shape the Wreaths: Use a tablespoon or a cookie scoop to portion out the dough. Roll the dough into balls, then create a hole in the center of each ball, shaping it into a wreath. Place the shaped cookies on the prepared baking sheets, ensuring there is space between them.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small mixing bowl, combine the powdered sugar with 2-3 tablespoons of additional lemon juice to make a glaze. Stir until the mixture is smooth and can be drizzled. Adjust the consistency by adding more lemon juice if needed.
- Glaze the Cookies: Once the cookies have completely cooled, drizzle the lemon glaze over each wreath cookie using a fork or a piping bag. Allow the glaze to set for a few minutes before serving or storing.
- Enjoy: Serve your Lemon Glaze Wreaths at holiday gatherings, cookie exchanges, or enjoy them with a cup of tea or coffee!
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Candy Cane Wreaths
Candy Cane Wreaths are a festive and whimsical addition to your holiday cookie platter. Combining sweet peppermint flavor with a fun wreath shape, these cookies are sure to delight friends and family. With their colorful appearance and seasonal taste, they’re perfect for holiday gatherings or as a charming gift.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | 1 cup |
| Egg | 1 large |
| Peppermint extract | 1 teaspoon |
| Red food coloring | 2-3 drops |
| Powdered sugar | 1 cup (for glaze) |
| Milk | 2-3 tablespoons (for glaze) |
| Crushed candy canes | ½ cup (for topping) |
Cooking Steps:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set it aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Mix on medium speed until the mixture is light and fluffy, which will take about 3-4 minutes.
- Add Egg and Flavoring: Beat in the egg and peppermint extract into the butter and sugar mixture, mixing until well combined.
- Color the Dough: Add red food coloring to the mixture until you achieve your desired color. Mix well to evenly distribute the color.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky.
- Shape the Wreaths: Take a small amount of dough and roll it into a ball, then shape it into a ring to form a wreath. Place the shaped wreaths on the prepared baking sheets, making certain there is enough space between them.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Once baked, remove them from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack.
- Prepare the Glaze: In a small bowl, mix the powdered sugar with enough milk to achieve a glaze consistency. Adjust as needed to make it pourable.
- Decorate the Wreaths: Once the cookies are completely cool, drizzle the glaze over each wreath. While the glaze is still wet, sprinkle crushed candy canes on top for added festive flair.
- Let Set: Allow the glaze to set completely before serving or packaging. Enjoy your delightful Candy Cane Wreaths as part of your holiday festivities!
Fruitcake Wreath Cookies
Fruitcake Wreath Cookies are a delightful twist on the traditional holiday fruitcake, presented in a fun and festive cookie form. These cookies are filled with a medley of dried fruits and nuts, making them a perfect treat for Christmas celebrations. With their vibrant colors and rich flavors, Fruitcake Wreath Cookies are likely to bring joy to your holiday gatherings and can even be wrapped up as charming gifts for friends and family.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (1 stick) |
| Brown sugar | ¾ cup |
| Granulated sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Mixed dried fruits (cherries, raisins, etc.) | 1 cup |
| Chopped nuts (walnuts, pecans) | ½ cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Maple syrup | 2 tablespoons |
| Powdered sugar (for coating) | Optional, for dusting |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set the mixture aside.
- Cream the Butters and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing thoroughly after each addition. Then add the vanilla extract and maple syrup, mixing until well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix; you want to keep the dough soft.
- Fold in Fruits and Nuts: Gently fold in the mixed dried fruits and chopped nuts into the dough using a spatula or wooden spoon. Confirm that the fruits and nuts are evenly distributed.
- Shape the Wreaths: Take small portions of dough and roll them into balls, then shape each into a ring to form a wreath. Place them on the prepared baking sheets, leaving space between each cookie.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until they are lightly golden around the edges. After baking, let the cookies cool on the sheets for a few minutes before moving them to a wire rack to cool completely.
- Optional Coating: If desired, once the cookies are completely cooled, dust them with powdered sugar for an extra festive touch.
- Serve and Enjoy: Arrange your Fruitcake Wreath Cookies on a platter and enjoy them with loved ones during your holiday celebrations! These cookies also make wonderful gifts when wrapped in treat bags.