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Christmas Wreath Cookies Recipe

These shortbread Christmas wreath cookies are buttery, sweet, and easy to make. A simple glaze and sprinkles are all you need to decorate!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 41 mins
Servings: 40 cookies
Calories: 91 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

For the Shortbread
  • 1 cup unsalted butter room temperature (2 sticks)
  • ⅝ cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons orange zest (from 1 orange)
For the Glaze
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon corn syrup
  • Sprinkles for decorating

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla together on medium high speed for 1 minute.
  2. Add the flour, salt, and cinnamon. Beat together to incorporate.
  3. Add the orange zest and mix well. The dough will be fairly hard at this point.
  4. Remove the dough from the bowl, form into a ball, and wrap it in plastic wrap. Refrigerate the cookie dough for at least 1 hour.
  5. Once chilled, unwrap the dough and place it onto a well-floured surface. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  6. Roll out the dough into a rough rectangle about ½-inch thick.
  7. Use a 2-3-inch cookie or biscuit cutter to cut as many cookies from the rectangle of dough as possible. Use a smaller circle (like a piping tip) to cut a hole from the center of each cookie. Carefully transfer each cookie onto the prepared baking sheet, leaving 1 inch of space between each cookie.
  8. Bake for 11 minutes. The cookies will still be soft.
  9. Remove cookies from the oven and place onto a cooling rack to cool completely.
  10. Continue rolling, cutting, and baking the cookies until all of the dough is used and all of the cookies are baked.
  11. Once the cookies are completely cool, make the glaze and decorate the cookies. Place a piece of parchment paper on the counter. Set aside. Whisk the powdered sugar, milk, and corn syrup together in a small bowl until completely smooth.
  12. Dip the top of each cookie into the glaze. Do not dip the entire cookie into the glaze. Once dipped, pull the cookie straight up out of the glaze and hold it there for several seconds to let any excess glaze drip off. Flip the cookie over so that the glaze is right side up and place onto the parchment paper. Decorate with sprinkles, holly leaves, and berries. Repeat for all cookies.
  13. Once cookies are decorated, let them set at room temperature for at least 1 hour to allow the glaze to harden.

Notes

  • Storage: Store Christmas wreath cookies in an airtight container at room temperature for up to 6 days or in the freezer for up to 6 months.

Nutrition Information

Serving 1cookie Calories 91kcal (5%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 12mg (4%) Sodium 59mg (2%) Potassium 11mg (0%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 144IU (3%) Vitamin C 1mg (1%) Calcium 4mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 40cookies

Amount Per Serving

Calories 91

% Daily Value*

Serving 1cookie
Calories 91kcal 5%
Carbohydrates 12g 4%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 12mg 4%
Sodium 59mg 2%
Potassium 11mg 0%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 144IU 3%
Vitamin C 1mg 1%
Calcium 4mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.