Description
Wreath Butter Cookies are delicate, colorful holiday treats made by combining a classic buttery dough with vibrant red and green dough stripes, piped into beautiful wreath shapes and adorned with festive sprinkles. These cookies are perfect for celebrations and gifting during the holiday season.
Ingredients
Scale
Dough 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
Decoration
- Red gel food colouring
- Sprinkles
Instructions
- Whisk Butter and Sugar: Whisk together the unsalted butter and icing sugar until creamy and smooth.
- Add Egg White: Incorporate the egg white by whisking the mixture again until well combined.
- Add Vanilla: Mix in the vanilla extract or essence thoroughly to infuse flavor.
- Add Dry Ingredients: Add salt, all-purpose flour, and cornstarch, then mix in using a spatula until fully combined into dough.
- Divide and Color Dough: Weigh the dough and divide it into two equal portions. Gradually add red food coloring to one half until the desired shade is achieved.
- Pipe Colored Dough: Place each portion of dough into separate piping bags. Pipe stripes of colored dough onto a piece of plastic wrap, alternating colors in layers, with two layers per color for a striking effect.
- Form Dough Cylinder: Roll the layered dough on the plastic wrap into a cylinder shape. Trim any excess plastic wrap from the ends.
- Prepare Piping Bag: Insert the dough cylinder into another piping bag fitted with a star nozzle about 1 cm in diameter to allow the dough to be piped evenly.
- Pipe Cookies: Pipe the dough onto a parchment-lined baking sheet in circular wreath shapes. Smooth the circle junction by lightly tapping with your finger if needed.
- Add Sprinkles: Sprinkle festive sprinkles over the piped wreath cookies for decoration.
- Bake Cookies: Bake in a preheated oven at 180°C (350°F) for 12 minutes or until the cookies are dry but not browned.
Notes
- Use grams rather than cups for measurements since the recipe is sensitive to small changes and precision is key.
- Avoid small piping nozzles; a star nozzle about 1 cm diameter works best to maintain dough texture.
- Do not overbake; cookies should be dry but not golden to retain the perfect buttery texture.
- If you want to adjust colors, add gel food coloring gradually to avoid overly intense hues.
- Plastic wrap helps in shaping the dough uniformly before piping.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 15 mg
