Christmas Wreath Cookies

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Christmas Wreath Cookies are my go to solution for that very specific holiday problem: you want something cute and festive, but you also do not want to spend all day in the kitchen. I started making these after one Christmas party where I brought plain sugar cookies and realized, yep, people love them, but the table was packed with “plain.” These little wreaths look like you tried really hard, even if you made them in a pretty relaxed way. They are buttery, a little crisp on the edges, and soft in the middle if you do not overbake. Plus, kids get weirdly excited about adding the “ornaments” on top.

How to make Christmas Wreath Cookies

I make these as a simple piped cookie dough shaped into circles, then I decorate them with red candies and green sprinkles. If you have ever made spritz cookies, this feels familiar, just in wreath form. If you are more into swirly cookies, you might also like these Christmas pinwheel cookies for another festive look on the same cookie platter.

Here is the basic flow. I am keeping it super practical because nobody needs a complicated cookie lecture in December.

Step by step directions

• Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
• In a bowl, beat butter and sugar until creamy, about 1 to 2 minutes.
• Add the egg and vanilla. Mix again until smooth.
• In a second bowl, stir together flour, baking powder, and salt.
• Add the dry mix into the butter mixture and mix until the dough comes together. If it feels too stiff to pipe, see my tip below.
• Color the dough green with a few drops of gel food coloring. Mix until the color looks even.
• Spoon dough into a piping bag fitted with a large star tip.
• Pipe circles onto the baking sheet, leaving about 2 inches between each cookie. I do a swirl ring and then a tiny extra squeeze to connect the ends.
• Add red candies or sprinkles right away so they stick.
• Bake for 8 to 10 minutes, just until the edges look set. Do not wait for browning.
• Cool on the pan for 5 minutes, then move to a rack to finish cooling.

If you want the “classic bakery” vibe, you can also drizzle a little melted white chocolate over the top after they cool. Not necessary, but it looks really pretty.

Why Youll Love This Wreath Cookies Recipe

I have made a lot of holiday cookies, and I keep coming back to Christmas Wreath Cookies because they hit that sweet spot between easy and impressive. They look like a special occasion cookie, but the ingredients are the same stuff you probably already have.

Also, they travel well. I have stacked them in tins for cookie swaps, and they held their shape as long as I let them cool fully before packing.

Here are the honest reasons I think you will love them:

They are fast. Once the dough is mixed, piping goes quick.

They are kid friendly. Kids can decorate without destroying the whole kitchen. Mostly.

They look festive without needing fancy tools. A star tip and some sprinkles do the job.

They fit a cookie platter. I like pairing them with something soft and frosted like these Crumbl style Christmas sugar cookies so people get variety.

“I made these for my office party and people thought they were from a bakery. The piping was easier than I expected, and they stayed crisp for days.”

What Youll Need

Let us keep this simple. This recipe is basically a buttery cookie dough that can be piped, plus decorations that scream holiday. If you have ever tried pressed cookies, you will recognize the vibe. For another press style cookie, these buttery Christmas spritz cookies are a great companion recipe.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Green gel food coloring
• Red cinnamon candies, mini red M and Ms, or red sprinkles for the “berries”
• Green sprinkles if you want extra texture

Equipment wise, you need a piping bag and a large star tip. I use a standard 1M style tip, but any large open star works. You will also want parchment paper, because it helps the bottoms bake evenly and makes cleanup way less annoying.

One quick note about decorations: if you use chocolate candies, add them as soon as the cookies come out, not before baking. Some candy shells can crack in the oven. Cinnamon candies and sprinkles are usually fine to bake.

Tips & Variations

This is the part where I save you from the small stuff that can make cookie baking feel dramatic when it should not be.

Tip 1: If the dough is too thick to pipe
Let it sit at room temp for 10 minutes. If it is still stubborn, mix in 1 to 2 teaspoons of milk. Go slow. Too much liquid makes them spread.

Tip 2: Do not overbake
The biggest mistake with Christmas Wreath Cookies is waiting until they look golden. You want them set, not browned. They finish firming up as they cool.

Tip 3: Keep your wreaths similar size
If one is huge and one is tiny, they bake at different speeds. I usually pipe a ring that is about 2 inches wide.

Easy flavor twists
Swap vanilla for almond extract, but use a little less because it is strong. You can also add a pinch of cinnamon for a warmer holiday taste.

Make them part of a cookie board
I love mixing these with other shapes and textures. If you are doing a big baking day, add something like Christmas cutout cookies for the classic look. Or if your family loves old school bakery vibes, these traditional Italian Christmas cookies are always a hit.

And yes, you can absolutely make these glittery with sanding sugar. It is Christmas. Sparkle is allowed.

Proper Storage

Once your Christmas Wreath Cookies are fully cool, store them in an airtight container at room temperature. They stay nice for about 5 to 7 days, depending on humidity and how soft your kitchen gets from all the cooking.

If you are stacking them, put parchment between layers so the sprinkles do not scrape off. If you drizzle chocolate on top, let it set completely before you close the lid, or you will get the sad smudged cookie situation.

Freezing works too. Freeze the baked cookies in a single layer first, then move them to a freezer bag or container. They keep well for about 2 months. Thaw at room temp, still covered, so they do not pick up condensation.

Common Questions

Can I make Christmas Wreath Cookies ahead of time?

Yes. You can bake them 2 to 3 days ahead for a party, or freeze them weeks ahead. Just decorate with anything delicate after thawing if you are worried about colors bleeding.

Do I have to use a piping bag?

It is the easiest way to get the wreath shape, but you can also roll small ropes of dough and form circles. They will look more rustic, which is still cute.

What if I do not have gel food coloring?

You can use liquid food coloring, but gel gives you stronger color without thinning the dough. If you use liquid, add it slowly and expect the dough to soften a bit.

Why did my wreaths spread too much?

Usually the butter was too soft or the dough got warm. Chill the piping bag for 15 minutes, and make sure you measured flour correctly. Also avoid adding too much milk.

Can I make them gluten free?

You can try a 1 to 1 gluten free baking blend. The texture may be a bit more delicate, so let them cool fully before moving them.

Cookie tray worthy and totally doable

If you want a holiday cookie that looks special without feeling stressful, Christmas Wreath Cookies are the move. You mix a simple dough, pipe little rings, decorate fast, and suddenly your kitchen smells like a real Christmas baking day. I also like checking other versions for ideas, like Christmas Wreath Cookies – Dinner at the Zoo and the classic Christmas Wreaths Recipe – Allrecipes if you want to compare decorations and flavors. Now go make a batch, put on some holiday music, and do not forget to save a few for yourself because they disappear fast.