Christmas Wreath Sugar Cookies
These Christmas wreath sugar cookies are made from vanilla sugar cookie dough, coated in sparkling sugar and decorated with red chocolate candy bows.
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Ingredients
- 1 recipe Vanilla Sugar Cookie Dough
- 1 tsp "forest green" gel food coloring
- 4 small drops "super black" gel food coloring
- 1 egg white
- ¼ cup granulated sugar
- ¼ cup coarse sparkling "decorator's" sugar
- red chocolate candy melts
Instructions
Getting Ready
- Prepare the Vanilla Sugar Cookie Dough as instructed, adding the green and black gel food coloring with the milk. Wrap the dough in plastic wrap and chill for 20 minutes.
- Line several baking sheets with parchment paper.
- Lightly beat the egg white in a small bowl and set aside. In another small bowl, combine the granulated sugar and coarse sparkling sugar.
Making the Cookies
- Wreath Style 1: Roll the dough out to just under 1/4 inch thick. Cut cookies with a 2 1/2 inch scalloped cookie cutter, then cut out the centers with another smaller cutter. Lightly brush the cut cookies with the egg white and sprinkle with the sugar.
- Wreath Style 2: Roll the dough out to just under 1/4 inch thick. Use a 1-inch leaf cutter to cut a bunch of leaves. Lightly brush the leaves with the egg white, and arrange the leaves in an overlapping pattern to form a wreath. The egg white will help them stick together. Sprinkle with the sugar.
- Wreath Style 3. Use a small cookie scoop to scoop tablespoon-sized balls of dough. Roll the balls smooth between your hands, then roll the balls on the counter with your hand to shape them into ropes, measuring about 8 inches long. Brush the ropes lightly with the egg white, then coat the in the sugar. Twist two ropes together, then shape them into a wreath, pressing the ends together to seal them. If you like, use a sharp pair of scissors to carefully snip the dough (without cutting through the ropes) to add more texture.
- Chill the cookies in the refrigerator for 1 hour, or in the freezer for 30 minutes.
Bake and Decorate
- Preheat the oven to 350 F, and position a rack in the center of the oven. Bake the cookies for about 11-12 minutes, until there's no appearance of raw or wet dough on the bottoms of the cookies when you gently turn one over. Let the cookies cool on the baking sheet for several minutes, then transfer them to a cooling rack to cool completely.
- For the red chocolate bows, melt some red chocolate candy melts, and pour the melted chocolate into a small bow mold. Let harden, then attach the bows to the wreaths with melted chocolate.
Notes
Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3-6 months.
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