I love butter cookies but even more so if they’re wreath butter cookies. This dough keeps its shape really well when baked and thus the cookies are perfectly round and keep the star nozzle shape nicely.
Wreath Butter Cookies
I have to say that developing this wreath butter cookies recipe was a bit of a struggle. A few extra grams here and there and the cookies expanded too much in the oven, lost their shape or were too hard to pipe. In the end, I managed to get the perfect formula and the result is SO cute you’ll feel sorry you have to eat them. Having said all this, it’s important that you follow the recipe to a T, weighing out your ingredients using a kitchen scale.
Christmas cookies
This year I feel like everything has been cookie-centric. We all want to make cute and tasty cookies to eat, hang from our tree and gift. These wreath butter cookies are ideal for all those objectives. If you want to see more cookie recipes, you can check out all of my Christmas cookie recipes. The nice thing about these cookies is that they’re small, easy to eat an perfect with a cup of coffee or tea. They’re also very soft because of the addition of cornstarch.
Colours
To make these wreath butter cookies and have them look very green, you need to use gel food colouring. Don’t use liquid food colouring because you’ll be adding too much liquid to the dough resulting in spreading in the oven. Also, you can use different types of sprinkles. I used a mix of white, green and red but you can use any type, shape and colour you prefer. The result is a pretty looking cookie with a nice green colour and lovely sprinkles on top.
Ingredients
- 100 g unsalted butter at room temperature
- 50 g icing sugar
- 1 egg white
- 1 tsp vanilla extract or essence
- ½ tsp salt
- 100 g all-purpose flour
- 60 g cornstarch
- Green gel food colouring
- Sprinkles
Instructions
- Whisk together the butter and sugar until creamy.
- Add the egg white and incorporate it by whisking again.
- Add the vanilla and mix.
- Add the salt, flour and cornstarch and mix in using a spatula.
- Add a bit of food colouring, mix it in with the spatula and assess if you need more. A little goes a long way.
- Transfer the dough into a piping bag fitted with a star nozzle, the opening of mine was ⅓ of an inch in diameter.
- On a baking tray lined with baking paper or a silicone mat, form the wreaths using the piping bag, forming a circle. If the joint looks a bit shabby, you can gently press on it with your finger to shape it.
- Sprinkle with sprinkles 😉
- Bake in a preheated oven at 180°C/350°F for 10-12min or until dry but not golden.
Notes
