Christmas Wreath Sugar Cookies
These Christmas Wreath Sugar Cookies are a buttery and soft cookie recipe that’s great for cookie exchanges, bake sales, or adding to a cookie tray. They also make a fun Christmas baking activity with kids—they’ll surely love decorating their own.
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When I was little, sugar cookies were always part of our December traditions. Decorating them was just as exciting as eating them! This recipe takes that classic cookie and gives it a holiday twist with a wreath shape and some festive decorations.
You may also want to try my Christmas Kitchen Sink Cookies and Peanut Butter Reindeer Cookies.
How to Make Christmas Wreath Sugar Cookies
Ingredients you’ll need for the sugar cookies
Ingredients you’ll need for the frosting
Step-by-Step Guide
1. Start by preheating your oven to 400°F (200°C). This ensures your cookies will bake evenly and turn out perfectly golden brown.
2. In a mixing bowl, combine the room temperature butter and granulated sugar. Use a stand mixer to beat them together for about 1-2 minutes until they’re nice and fluffy.
3. While that’s mixing, pop 2 tablespoons of butter in a microwave-safe dish and microwave for about 30 seconds until melted. Add the melted butter to the mix.
4. Crack in the egg and pour in the vanilla extract, then whip it all together until it’s smooth and creamy.
5. Now, sprinkle in the salt and baking powder, mixing to combine. Gradually add the flour, about ¼ cup at a time, until it’s fully incorporated.
6. Form the dough into a ball, cover it with plastic wrap, and place it in the refrigerator for 90 minutes. This step is crucial as it helps the cookies hold their shape while baking.
7. Once the dough is chilled, remove it from the fridge and cut it in half. It’s easier to work with smaller pieces at a time. Sprinkle some flour on your baking surface and roll out the dough until it’s about ¼ inch thick.
8. Using a round cookie cutter (or a glass), cut out round shapes from the dough. Then, take a smaller glass or cookie cutter to cut out the center of each round to create that iconic wreath shape.
9. Place your cookie cutouts onto a baking mat or parchment paper and pop them in the oven. Bake for 8-10 minutes or until the edges are slightly browned (if you prefer a crisper cookie). For softer cookies, bake for a bit less time.
10. Let the cookies cool completely on a wire rack before decorating.
11. For the frosting: Make sure your stick of unsalted butter is at room temperature, then beat it with a stand mixer until it’s smooth and creamy.
12. Gradually add in the confectioner’s sugar, about ½ cup at a time, mixing until it’s fully incorporated.
13. Add the vanilla extract and almond milk, mixing until the frosting is smooth and fluffy.
14. Spread a generous amount of frosting on each cooled cookie. You can use sprinkles, mini candies, or even edible glitter to give your cookies that extra holiday sparkle.
Serve and Enjoy!
Important Recipe Notes
- Chill the dough: It makes the dough easier to roll out and helps the cookies hold their wreath shape.
- Roll the dough evenly to about ¼ inch thick for consistent baking.
- Make sure cookies are fully cooled before frosting; otherwise, the icing will melt right off.
- Store in an airtight container at room temperature for up to 3–4 days, or refrigerate for a slightly firmer cookie.
Christmas Wreath Sugar Cookies
Ingredients
For the Sugar Cookies
- 113 grams butter (softened at room temperature, separate 2 tbsp to be melted)
- 113 grams granulated sugar
- 1 ¼ cup all-purpose flour
- 1 large egg
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 tsp baking powder
For the Frosting
- 1 stick unsalted butter (room temperature)
- 2 cups confectioner’s sugar
- 1 tsp vanilla extract
- 2 tbsp unsweetened vanilla almond milk
Instructions
Let us first make the Sugar Cookies
- Start by preheating your oven to 400°F (200°C). This ensures your cookies will bake evenly and turn out perfectly golden brown.
- In a mixing bowl, combine the room temperature butter and granulated sugar. Use a stand mixer to beat them together for about 1-2 minutes until it’s nice and fluffy.
- While that’s mixing, pop 2 tablespoons of butter in a microwave-safe dish and microwave for about 30 seconds until melted. Add the melted butter to the mix.
- Crack in the egg and pour in the vanilla extract, then whip it all together until it’s smooth and creamy.
- Now, sprinkle in the salt and baking powder, mixing to combine. Gradually add the flour, about ¼ cup at a time, until it’s fully incorporated.
- Form the dough into a ball, cover it with plastic wrap, and place it in the refrigerator for 90 minutes. This step is crucial as it helps the cookies hold their shape while baking.
- Once the dough is chilled, remove it from the fridge and cut it in half. It’s easier to work with smaller pieces at a time. Sprinkle some flour on your baking surface and roll out the dough until it’s about ¼ inch thick.
- Using a round cookie cutter (or a glass), cut out round shapes from the dough. Then, take a smaller glass or cookie cutter to cut out the center of each round to create that iconic wreath shape.
- Place your cookie cutouts onto a baking mat or parchment paper and pop them in the oven. Bake for 8-10 minutes or until the edges are slightly browned (if you prefer a crisper cookie). For softer cookies, bake for a bit less time.
- Let the cookies cool completely on a wire rack before decorating.
Now, let us create the frosting!
- Beat the Butter: Make sure your stick of unsalted butter is at room temperature, then beat it with a stand mixer until it’s smooth and creamy.
- Gradually add in the confectioner’s sugar, about ½ cup at a time, mixing until it’s fully incorporated.
- Add the vanilla extract and almond milk, mixing until the frosting is smooth and fluffy.
For the last part, let us decorate the cookies!
- Spread a generous amount of frosting on each cooled cookie and get creative! You can use sprinkles, mini candies, or even edible glitter to give your cookies that extra holiday sparkle.
