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.
This post is sponsored by Wilton. Thoughts and opinions are my own.
Tools and Ingredients
1 batch royal icing
Red and green food coloring
Icing bag ties
#18 star tip
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.
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)
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.
Join the Style Sweet Bake Club!
Get exclusive recipes and articles sent straight to your inbox. Become a subscriber today! Click to join.
More Cookie Recipes to Bake
Please leave a star review if you loved this recipe! Make sure to share your recipes and tag me on Instagram @stylesweetdaily.
Steps for Decorating Wreath Cookies
Time needed: 1 hour and 30 minutes
How to Decorate Wreath Cookies
- 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).
- 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.
- 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.
- 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.
- 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.