My shortbread Christmas wreath cookies are downright festive. With a delicious buttery taste, a rich sweetness, and notes of vanilla, these soft and crumbly shortbread cookies were made for cookie trays. They’re so lovely to look at with their shiny glaze and cheerful sprinkles!
I added a hint of cinnamon and citrus to a simple shortbread cookie recipe to give it a holiday twist. These Christmas wreath cookies are super simple to make, but look super impressive! With just 10 simple ingredients and some festive cookie cutters, you’ll be on your way to one impressive cookie!
What’s in This Christmas Wreath Cookie Recipe?
- Butter: Unsalted butter adds richness and moisture to the base of the cookie dough. Use room temperature butter.
- Sugar: Granulated sugar adds sweetness.
- Flour: All-purpose flour creates structure to the dough.
- Vanilla Extract: This adds a hint of vanilla flavor.
- Cinnamon: This adds a rich, warm flavor to the cookies.
- Orange Zest: Fresh orange zest adds a hint of brightness.
- Salt: This balances out the flavor.
- Glaze: The simple icing is a mix of milk, powdered sugar, and corn syrup.
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How to Store
Store Christmas wreath cookies in an airtight container at room temperature for up to 6 days or in the freezer for up to 6 months. Let thaw overnight in the refrigerator before serving.
Tips for Success
- I like to use a fluted circular cookie cutter since it gives ridged edges like a wreath. You could also get a large wreath cookie cutter as well.
- If the cookie dough is too hard to roll out after chilling, let the dough warm up for 10 minutes and try again.
- To easily lift the cookies onto the baking sheet and keep their shape, use a bench scraper.
- If the glaze is too thick, add a little more milk. If the glaze is too thin, add a little more powdered sugar.
Christmas Wreath Cookies Recipe
Ingredients
For the Shortbread
- 1 cup unsalted butter room temperature (2 sticks)
- ⅝ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 tablespoons orange zest (from 1 orange)
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon corn syrup
- Sprinkles for decorating
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
- Rolling Pin
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla together on medium high speed for 1 minute.1 cup unsalted butter, ⅝ cup granulated sugar, ½ teaspoon pure vanilla extract
- Add the flour, salt, and cinnamon. Beat together to incorporate.2¼ cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon
- Add the orange zest and mix well. The dough will be fairly hard at this point.2 tablespoons orange zest
- Remove the dough from the bowl, form into a ball, and wrap it in plastic wrap. Refrigerate the cookie dough for at least 1 hour.
- Once chilled, unwrap the dough and place it onto a well-floured surface. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Roll out the dough into a rough rectangle about ½-inch thick.
- Use a 2-3-inch cookie or biscuit cutter to cut as many cookies from the rectangle of dough as possible. Use a smaller circle (like a piping tip) to cut a hole from the center of each cookie. Carefully transfer each cookie onto the prepared baking sheet, leaving 1 inch of space between each cookie.
- Bake for 11 minutes. The cookies will still be soft.
- Remove cookies from the oven and place onto a cooling rack to cool completely.
- Continue rolling, cutting, and baking the cookies until all of the dough is used and all of the cookies are baked.
- Once the cookies are completely cool, make the glaze and decorate the cookies. Place a piece of parchment paper on the counter. Set aside. Whisk the powdered sugar, milk, and corn syrup together in a small bowl until completely smooth.1 cup powdered sugar, 1 tablespoon milk, 1 teaspoon corn syrup
- Dip the top of each cookie into the glaze. Do not dip the entire cookie into the glaze. Once dipped, pull the cookie straight up out of the glaze and hold it there for several seconds to let any excess glaze drip off. Flip the cookie over so that the glaze is right side up and place onto the parchment paper. Decorate with sprinkles, holly leaves, and berries. Repeat for all cookies.Sprinkles
- Once cookies are decorated, let them set at room temperature for at least 1 hour to allow the glaze to harden.
Notes
How to Make Christmas Wreath Cookies Step-by-Step
Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter, ⅝ cups of granulated sugar, and ½ teaspoon of vanilla extract together on medium-high speed for 1 minute.
Add the Dry Ingredients: Add 2¼ cups of all-purpose flour, 1 teaspoon of kosher salt, and 1 teaspoon of ground cinnamon. Beat together to incorporate.
Chill the Dough: Add 2 tablespoons of orange zest and mix well. The dough will be fairly hard at this point. Remove the dough from the bowl, form into a ball, and wrap it in plastic wrap. Refrigerate the cookie dough for at least 1 hour.
Cut the Cookies: Once chilled, unwrap the dough and place it onto a well-floured surface. Preheat the oven to 350°F, line a baking sheet with parchment paper, and set aside. Roll out the dough into a rough rectangle about ½-inch thick. Use a 2-3-inch cookie or biscuit cutter to cut as many cookies from the rectangle of dough as possible. Use a smaller circle (like a piping tip) to cut a hole from the center of each cookie. Carefully transfer each cookie onto the prepared baking sheet, leaving 1 inch of space between each cookie.
Bake the Cookies: Bake for 11 minutes. The cookies will still be soft. Remove cookies from the oven and place onto a cooling rack to cool completely. Continue rolling, cutting, and baking the cookies until all of the dough is used and all of the cookies are baked.
Make the Glaze: Place a piece of parchment paper on the counter and set aside. Whisk 1 cup of powdered sugar, 1 tablespoon of milk, and 1 teaspoon of corn syrup together in a small bowl until completely smooth.
Decorate the Cookies: Dip the top of each cookie into the glaze. Do not dip the entire cookie into the glaze. Once dipped, pull the cookie straight up out of the glaze and hold it there for several seconds to let any excess glaze drip off. Flip the cookie over so that the glaze is right side up and place onto the parchment paper. Decorate with sprinkles, holly leaves, and berries. Repeat for all cookies. Once cookies are decorated, let them set at room temperature for at least 1 hour to allow the glaze to harden.
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