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    Christmas Wreath Sugar Cookies

    December 9, 2020 by Style Sweet 4 Comments

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    These Rosette Christmas Wreath Sugar Cookies have all the glitz and glam without much of the trouble of intricately iced sugar cookies.  Baby rosettes are easy to pipe with a star tip and give lots of texture and dimension to the cookie design.  A touch of gold and glitter sprinkles around the edges add just the right amount of detail and festive flair.

    A close-up image of wreath sugar cookies with piped red rosettes

    This post is sponsored by Wilton. Thoughts and opinions are my own.

    Jump to:
    • Tools and Ingredients
    • How to Glaze Sugar Cookies
    • The Perfect Sugar Cookie
    • Serving and Storage
    • Join the Style Sweet Bake Club!
    • More Cookie Recipes to Bake
    • Supporting Articles
    • Steps for Decorating Wreath Cookies

    Tools and Ingredients

    1 batch baked sugar cookies cut into wreaths (I used these cutters)

    1 batch royal icing

    Gold and White Holiday Sprinkles

    Red and green food coloring

    Piping bags

    Icing bag ties

    #18 star tip

    Leaf tip

    Leaf sprinkles

    How to Glaze Sugar Cookies

    Start by dipping cut-out wreath sugar cookies in a simple glaze.  Instead of outlining the cookies and flooding them with royal icing, a quick bath in thinned-out icing does the trick in a fraction of the time.

    Place a portion of royal icing in a shallow bowl.  Add a couple teaspoons of water at a time and stir to combine. The consistency should be thin enough that it easily settles flat on the cookies but thick enough to cling to the surface and dry opaque.

    Just dip, shake off the excess, roll in Gold and White Holiday Sprinkles, then dry

    As far as piped flowers go, rosettes are the most bang for your buck.  All the little details in just one, simple move.

    Piping leaves on rosette wreath sugar cookies

    Rosettes are easy to pipe using a star tip (I used Wilton #18 tip).  Holding the piping bag straight down, pipe a tight spiral while applying even pressure to the bag.  When done, stop piping and gently drag the piping bag away to create a tiny tail at the end that continues to wrap around the rosette.

    I usually prepare my royal icing with Wilton Meringue Powder then thin it out to my desired consistency with water.  Their royal icing kit makes it even easier! Using gel food coloring creates super vibrant colors that are perfect for these cookies.

    The Perfect Sugar Cookie

    My favorite sugar cookie recipe is perfect for making these wreath cookies. I love it because they hold their shape after baking without needing to be chilled.

    To create the simple wreath shape, first roll the dough out to about ¼-inch thickness.  Cut the cookies with a simple round cookie cutter - about 3 ½-inches in diameter.

    Next, use a smaller round cutter to cut out the centers.  The back end of a large piping tip works great for this too. (I used these cutters)

    A plate of Christmas wreath cookies decorated with icing rosettes

    Serving and Storage

    Store iced sugar cookies in at room temperature in an air-tight container for up to 7 to 14 days. Make sure that icing is completely dry and set before storing.

    Unfrosted sugar cookies may be store in a zip-top bag or lidded container in the freezer for up to 3 months. Before decorating with royal icing, thaw the cookies

    Unbaked cookie dough may be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Wrap with plastic and/or store in a zip-top bag.

    Pumpkin Coffee Cream Cheese Cake

    Join the Style Sweet Bake Club!

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    More Cookie Recipes to Bake

    Giant Cranberry Oatmeal Cookies

    Chocolate Marshmallow Cookies

    Holiday Spritz Cookies

    Decorated Sunflower Cookies

    Toffee Chocolate Chunk Cookie Bars

    Please leave a star review if you loved this recipe! Make sure to share your recipes and tag me on Instagram @stylesweetdaily. 

    Supporting Articles

    Sugar Cookie Recipe

    Decorating Sugar Cookies

    Steps for Decorating Wreath Cookies

    Time needed: 1 hour and 30 minutes

    How to Decorate Wreath Cookies

    1. Glaze the cookies

      First, thin about a cup of royal icing with water, a couple teaspoons at a time, until it is a consistency slightly thinner than honey.  Place the glaze in a shallow bowl.

      Dip the top of a cookie into the glaze, lift, shake of the excess then flip right-side-up.  Use a clean finger to remove any excess glaze from the edges (inside and outside of the wreath shape).

    2. Add sprinkles

      Roll the outer edges of the cookie in these Gold and White Holiday Sprinkles and allow to dry.  Repeat with the remaining cookies.  A thin glaze like this should only need 30 to 60 minutes to dry.

    3. Prepare the icing

      Thin the remaining royal icing with water until it becomes piping consistency, about the same texture as toothpaste. Tint about ⅔ of the icing red and then tint the remaining icing green.  Cover any royal icing with plastic wrap or a damp towel if not being used immediately.

    4. Pipe the rosettes

      Next, fill a piping bag fitted with a small star tip with the red royal icing. Pipe rosettes on top of the dried glaze around the cookies.  Stagger the rosettes so that they are not in a perfect ring, if desired.

      Holding the piping bag straight down, pipe a tight spiral while applying even pressure to the bag.  When done, stop piping and gently drag the piping bag away to create a tiny tail at the end that continues to wrap around the rosette.

    5. Pipe the leaves

      Fill a piping bag fitted with a leaf tip with the green royal icing.  Pipe leaves in between the rosettes.  Remember to leave room for some of the leaf sprinkles!

      To create the leaves, make sure that the pointy part of the tip is facing up (the “V” portion should be facing the side). Hold the piping bag at a 45° angle, apply a bit of pressure to the piping bag to establish the base of the leaf, gradually decrease the pressure and pull the piping bag away to create the point of the leaf.

      Finally, tuck a few leaf sprinkles around the rosettes to complete the look.

    Be sure to head over to Wilton for more cookie decorating ideas and check out their Christmas shop!

     

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    Reader Interactions

    Trackbacks

    1. Decorating Christmas Cookies: 3 Ways - Style Sweet says:
      October 11, 2022 at 10:02 pm

      […] Christmas Wreath Sugar Cookies […]

      Reply
    2. Coffee Toffee Chocolate Chunk Cookie Bars - Style Sweet says:
      October 25, 2022 at 7:00 pm

      […] Christmas Wreath Sugar Cookies […]

      Reply
    3. Holiday Spritz Cookies with Wilton Cakes - Style Sweet says:
      November 5, 2022 at 5:36 pm

      […] Chocolate Peppermint Sandwich CookiesHow To Decorate Christmas Cookies Three WaysChristmas Wreath Sugar Cookies […]

      Reply
    4. Chocolate Peppermint Cookie Sandwiches - Style Sweet says:
      November 26, 2022 at 3:06 am

      […] Christmas Wreath Sugar Cookies […]

      Reply

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    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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