Reviews

Add Rating & Review

Back to Sugared Wreath Cookies

All Reviews for Sugared Wreath Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Sugared Wreath Cookies

                              Credit: 
                              Raymond Hom

Recipe Summary

Yield: Makes about 3 dozen

Ingredients

Ingredient Checklist

1 batch Basic Vanilla Cookie Dough

Gel food color, optional

Unbleached all-purpose flour, for dusting

Green or red fine sanding sugar

Small red candies, for decorating (optional)

Vanilla and Citrus Glazes, for decorating (optional)

      Variations

Try one of our cutout cookie variations: Stained-Glass Snowmen, Stained-Glass Wreaths, Fluted Wreaths, Cookie Houses, and Christmas Trees.

Gallery

Sugared Wreath Cookies

                              Credit: 
                              Raymond Hom

Recipe Summary

Yield: Makes about 3 dozen

Sugared Wreath Cookies

                              Credit: 
                              Raymond Hom

Sugared Wreath Cookies

                              Credit: 
                              Raymond Hom

Sugared Wreath Cookies

Recipe Summary

Yield: Makes about 3 dozen

Recipe Summary

Yield: Makes about 3 dozen

Yield: Makes about 3 dozen

Makes about 3 dozen

Ingredients

Ingredients

  • 1 batch Basic Vanilla Cookie Dough
  • Gel food color, optional
  • Unbleached all-purpose flour, for dusting
  • Green or red fine sanding sugar
  • Small red candies, for decorating (optional)
  • Vanilla and Citrus Glazes, for decorating (optional)

Directions

Preheat oven to 350 degrees. Tint dough with food color as desired. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.

Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.

Using a 2 1/2-inch fluted round cutter, cut out rounds. Using a 3/4-inch fluted round cutter, cut out centers of cookies. Transfer wreaths and, if desired, fluted cutouts to parchment-lined baking sheets. Brush wreaths and fluted cutouts with water, and sprinkle generously with sanding sugar. Refrigerate until firm, about 30 minutes.

Bake until cookies are firm, 12 to 15 minutes. Transfer sheets to wire racks; let cool completely. If desired, affix fluted cutouts and candies to wreaths using a dot of glaze.

      Variations

Try one of our cutout cookie variations: Stained-Glass Snowmen, Stained-Glass Wreaths, Fluted Wreaths, Cookie Houses, and Christmas Trees.

Variations

Try one of our cutout cookie variations: Stained-Glass Snowmen, Stained-Glass Wreaths, Fluted Wreaths, Cookie Houses, and Christmas Trees.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Sugared Wreath Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Sugared Wreath Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest