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a tin filled with butter cookie wreaths
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5 from 5 votes

Butter Cookie Wreaths

Deliciously crisp and light butter cookies topped with coarse sugar.
Prep Time15 minutes
Cook Time15 minutes
Chilling1 hour
Total Time1 hour 30 minutes
Course: Cookie, Holiday
Cuisine: American
Keyword: butter cookies, holiday
Servings: 48 cookies
Calories: 70kcal
Author: Tricia

Equipment

  • 2 ½-inch round fluted cookie cutter, ¾-inch round fluted cookie cutter

Ingredients

For the cookie dough:

  • 1 cup unsalted butter, softened (8-ounces or 226g)
  • 2 ¼ cups all-purpose flour (284g)
  • ¾ cup granulated sugar (170g)
  • ½ teaspoon salt
  • 1 ½ teaspoons vanilla bean paste, or vanilla extract
  • 1 large egg, plus 1 egg yolk (white reserved for topping)

For topping:

  • coarse decorative or sparkling sugar for topping
  • 1 egg white mixed with a pinch of salt and 1 teaspoon water, for egg wash

Instructions

  • In a large mixing bowl beat the butter, sugar, salt, 1 whole egg and 1 egg yolk on medium speed until light and fluffy. Scrape down the sides and bottom of the bowl and beat again until blended. Add the vanilla and blend on low until incorporated.
  • Add the flour and mix on low just until combined. Using a rubber spatula, press the dough together. Divide the dough in half and form each into an 8-inch round disk. Wrap the disks in plastic wrap and refrigerate 1 hour.
  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • On a large, well floured work surface, roll out one disk of dough to ⅙-inch thick. Using the larger cookie cutter, cut out as many cookies as possible. Cut out the center of each cookie using the smaller ¾-inch cutter. Carefully transfer the cookies to the prepared baking sheets, spacing them 1-inch apart. Refrigerate the baking sheet, with unbaked cookies, for 15 minutes.
  • Gather the dough scraps and form into a dish. Refrigerate while baking the rolled out cookies.
  • In a small bowl, whisk the remaining egg white with a pinch of salt and 1 teaspoon water, to make an egg wash.
  • Remove the baking sheet from the refrigerator and using a pastry brush, gently brush each cookie with the egg wash. Allow the egg wash to dry a minute or two then sprinkle each cookie generously with coarse sugar.
  • Bake the cookies for 12 to 15 minutes or until the edges start to turn golden brown. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough by rolling, shaping, baking and cooling.
  • Cookies may be stored at room temperature for up to a week, or frozen until needed.

Notes

  • Cookies can be made with any of your favorite cookie cutters i.e. stars, circles, wreaths, etc.
  • Roll the dough to 1/8, 1/6 or 1/4-inch thick depending on desired thickness. Adjust baking time as needed
  • Makes 48 to 60 cookies depending on size and thickness
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 70kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 27mg | Potassium: 10mg | Fiber: 1g | Sugar: 3g | Vitamin A: 123IU | Calcium: 3mg | Iron: 1mg