Easy Sugar Cookie Wreaths
Easy sugar cookie wreaths with simple icing and Christmas sprinkles - a fun, foolproof holiday bake the kids can help decorate.
Servings 36
Calories 135kcal
Ingredients
- 1 cup (225g) butter room temperature
- 1 cup (200g) sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups (375g) flour
- 1/3 cup (45g) cornstarch
- 1 teaspoon salt
For the icing
- 1½ cups powdered sugar/icing sugar
- 1-2 tbsp water, milk or cream
- ½ tsp vanilla extract
- festive sprinkles
Instructions
- In the bowl of a mixer, cream together the butter and sugar until light and creamy.
- Beat in the vanilla and egg scraping down the bowl after mixing in.
- Sift together the dry ingredients then add to the butter mixture. Mix on medium speed until incorporated.
- Divide the dough into two then roll each piece out between two sheets of parchment paper.
- Using a round cookie cutter, cut out cookie rounds. Use a smaller cutter or piping nozzle to cut out the center of each wreath.
- Place the cookies in the fridge for at least 30 minutes, but up to 3 days.
- Pre-heat the oven to 180ºC/350°F.
- Transfer the cookies to lined baking sheets, spacing them a few centimetres apart (they don't spread much) and place into the oven and allow to bake for 12-15 minutes until very lightly golden brown, with the edges set.
- Remove from the oven and allow to cook for 5 minutes on the baking sheet then carefully transfer to a wire rack and allow to cool completely.
- Whisk together the icing sugar, vanilla and the milk or water. Start with 1 tablespoon and mix until your desired consistency.
- Dip each cookie wreath into the icing, place onto the wire rack and immediately decorate with sprinkles.
- Allow to set completely.
Nutrition
Calories: 135kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 129mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 242IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg
