Christmas Sugar Cookie Wreath
A wreath of Christmas cookies is a stunning addition to any Christmas table.
Servings 1 wreath
Calories 99kcal
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 cup icing sugar
- 1 tablespoon meringue powder
- 1 tablespoon water plus more to reach your desired icing thickness
Instructions
- Whisk together the flour, baking powder, salt and cinnamon in a small bowl and set aside.
- Beat butter and sugar together until creamy. Stir in egg and vanilla extract. Beat until combined.
- Turn the mixer down to a low setting and gradually add flour mixture, until dough forms.
- Divide the dough into two portions and wrap each in plastic wrap. Cool dough in the fridge for at least 1 hour.
- Roll out dough on a lightly floured surface...roll to ¼" thickness. Use a holly leaf cookie cutter to cut out at least 30 holly leaves. Use a small circular cookie cutter to cut out at least 12 circles. I didn't have a small enough cookie cutter, so I used the wide end of an icing tip as a substitute.
- Bake the leaves on a parchment paper lined baking sheet, in 350°F oven for 8 minutes...until edges are lightly golden. Bake the berry cookies for 3-5 minutes. Transfer baked cookies to a rack to cool completely.
- Make a batch of royal icing - Stir together icing sugar, meringue powder and water. Add water gradually to make the icing the thickness that you like. Divide the icing into 3 bowls. Use green food colouring to make dark green and light green icing. Use the red food colouring to make red icing. Transfer the green icings to resealable plastic bags and clip a small hole in the corner of the bags.
- Decorate the cookies with the green icing...half light green and half dark green. Decorate the berries with red icing. Dip the red cookies in red sugar, while the icing is still wet. Set all the decorated cookies aside to dry. Keep a small portion of green icing covered in a bowl or in the resealable bag. This will be the glue to assemble the wreath.
- Once the cookies have dried it is time to make the wreath. Make the wreath on the tray or platter that you will be serving the cookie wreath on. I used a sheet of foam core, cut down to be slightly larger than the wreath. Use a pencil to trace a circle onto the tray...I used a side plate.
- Run a line of icing along the pencil line. Start placing the holly leaves around the circle, squishing the cookies into the icing circle. When you have the bottom layer complete, add the next layer of leaves. Use the icing to secure the leaves together.
- Once the leaves are "glued" together place the red berries around the wreath.Let the whole wreath dry and you are done!
Notes
Nutrition Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.
Nutrition
Serving: 20g | Calories: 99kcal | Carbohydrates: 16.46g | Protein: 1.1g | Fat: 3.31g | Saturated Fat: 2g | Polyunsaturated Fat: 0.182g | Monounsaturated Fat: 0.864g | Trans Fat: 0.125g | Cholesterol: 14mg | Sodium: 23mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 9.96g | Vitamin A: 104IU | Calcium: 7mg | Iron: 0.43mg