Sugar Cookie Wreath
If you are looking for an adorable Christmas baking project but feel intimidated just by the thought of having to pour a glaze, this Sugar Cookie Christmas Wreath is the perfect one for you! Soft, chewy and simply the most delicious sugar cookies are arranged to form this wreath. The arrangement is what gives this wreath its beautiful poinsettia shape. No complicated decoration techniques or special tools required. It’s the cutest thing!!
You know I love the idea of creating beautiful things with less. That’s why I always found myself on a mission to create the prettiest things even when I have zero decorating skills. My goal is to create a a delightful experience for anyone, regardless of their decorating skills (me!!!!). Because no decorating skills shouldn’t mean no beautiful bakes!
This festive sugar cookie wreath is the perfect creation to embrace just that. The cookies are made with a very simple sugar cookie recipe and you don’t even have to glaze them. It’s all about their shape, arrangement and a bit of creativity, because creativity doesn't require perfection, I’ve learned it thrives on passion and love for everything around you!
I used my basic sugar cookie recipe and added earl grey tea leaves for a hint of grassy and floral notes, besides adding a bit of nutmeg and vanilla. Since these weren't going to be glazed, I wanted to add more dimension to the flavor. You can use any other tea leaves or leave them out completely.
You can get away making half recipe but I that would be a bit risky. If one of the hearts get broken you would barely have enough dough to make extra. You can freeze the dough and can make a version of my Cranberry Orange Sugar Cookies (without the almond and orange zest) or my Nutella Sugar Cookies later. Well wrapped, dough will be good in the fridge for a few days and in the freezer for a few weeks.
Using the dough scrapes, I made pearl-sized “buttons” to put on the connections of the wreath. This was my mom’s idea and I have to admit they added some dimension to the design as well. I just rolled those in confectioner’s sugar to create visual contrast and make them look like Christmas lights. See what I’m doing here? A basic approach with a few whimsical details is all you need to create magical things! Ok, now let's get down to it!
Steps for making this Sugar Cookie Wreath:
Make sure your select a baking sheet that fits in your freezer.
When gathering the ingredients, take into consideration that butter should be barely softened, not warm.
How to know if your sugar cookie dough is ready? If it’s able to hold its shape when you press it between your fingers, it's ready. If this is not happening yet, beat it for one or two more minutes.
Technically you can start stretching the dough between two parchment papers at this point. I always like to wrap it with plastic paper and chill it for around 20 to 30 minutes if possible, just to handle it better.
Stretch the dough between 2 parchment papers according to the recipe and pull it to the baking tray. Using a large heart shaped cookie cutter cut the dough without separating the cookies. Place the tray on the freezer for 20 to 30 minutes. Freezing the cookie dough is key in preventing sugar cookies spreading in the oven and loosing its shape.
Take the tray out and separate the cookies. You are going to need 7 hearts for the wreath.
On a second baking tray lined with parchment paper, arrange them forming a circle pointy side outward and overlapping the corners. Use a plate or bowl to guide yourself. Make the pearl-sized buttons and roll them on confectioner’s sugar. Place them on top of the corners and bottom tip of each heart. The key here is to bake them almost frozen. If you feel they got too warm while you arrange the wreath, place it on the freezer again for five minutes.
If you want, use the scraps to make the little pears with your fingers. This part is ideal for any Santa’s helper around! Roll the pearls in confectioner’s sugar. This will not only make them visually pop but will make them crunchier! Use them as “buttons” on the edges or the hearts, or just be creative with them!
If at any point the dough feels warm and you aren't being able to handle it, pop it in the freezer or even in the fridge for 5 to 10 minutes. I had to place the little pearls in the freezer before arranging them on the wreath. But I live in the tropics, remember? So I’m always paranoid with this issue. It’s in my nature! : )
10. Bake according to recipe, 10 to 12 minutes, but make sure they are on the toasty side. This is to make sure the wreath won’t collapse when you lift it up.
Wait until the wreath has cooled down completely and tie a beautiful bow on top. Interlace a thin ribbon to hang it.
Shop the Post
My beloved baking tray.
Large heart shaped cookie cutter.
Large straight rolling pin.
Pre-cut parchment paper, it’ll make your life easier!
3 recipes to use sugared cranberries
Cranberry Orange Almond Sugar Cookies
Pavlova with Whipped Cream and Sugared Cranberries
White Chocolate Chip Macadamia Cookies
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I love how this sugar cookie wreath became a sweet celebration of love and simplicity. I actually made this on a very important day for our family and it brough even more beauty to that day. It’s the perfect proof to the idea that anyone can create something beautiful, regardless of their decorating skills.
Remember to share and tag me in Instagram (@devamadeo), Facebook (@DevAmadeo) when you make it. I’ll love to see everything you create!
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Sugar Cookie Wreath
Ingredients
◯ Unbleached all-purpose flour - 2 ¾ cups, 420g
◯ Baking powder – 1 Tsp, 5g
◯ Fine sea salt – ½ Tsp, 3g
◯ Earl grey tea leaves (roughly chopped if they are large) - 2 TBSP, 7g
◯ Cardamom (optional) - ¼ Tsp
◯ Butter, at room temperature but not too soft – 2 sticks, 16 TBSP, 226g
◯ Natural granulated sugar – 1 ¼ cup, 250g
◯ Egg – 1
◯ Vanilla extract – 1 Tsp
◯ Confectioner’s sugar - ¼ cup
Details
Total time:
2 hours, plus cooling time
Active time:
10 minutes to make the dough, 10 minutes to assemble the wreath
Baking time: 10 to 12 minutes
Equipment:
Baking sheet, rolling pin, small plate, parchment paper, heart shaped cookie cutter
Steps
Place parchment paper in 1 or 2 baking trays that fit in your freezer.
In a medium bowl mix the 2 ¾ /420g cups of flour, the 1 teaspoon/5g of baking powder, the 1/2 teaspoons/3g of salt, the 2 tablespoons/7g of tea and the ¼ teaspoon of cardamom (if using) with a hand whisk.
In the bowl of a stand mixer with the paddle attachment put the 2 sticks/226g of butter and the 1 ¼ cup/250g of sugar and beat on medium speed (#4 on the Kitchen Aid) for 5 minutes, until the mixture looks grainy and pasty. Add egg and vanilla and mix. Scrap the butter-sugar mixture down the bowl and beat again for 2 minutes. Scrap down again.
Decrease to the lowest speed (#1 on the Kitchen Aid). Add flour mixture, about half cup at a time (I like to use a small measuring cup and sprinkle flour through the opening of the mixer’s pouring shield.)
Beat for 3 minutes. Dough should be a bit grainy to the touch but hold together when you press it with your fingers (see notes).
Press the whole dough with your hands forming a disk and wrap it with plastic paper. Optional to chill for about 10 minutes, just to give the dough some structure.
Place chilled dough between two pieces of parchment paper. If it feels a bit sticky, dust some flour on top. Using a rolling pin stretch dough until the dough is ¼” thick. Peel the top parchment paper and, if there’s any dough beyond your bottom parchment paper, cut it using a pizza cutter or sharp knife. Reserve the scraps. Pull parchment to the baking tray.
With your cookie cutters cut the dough, leaving as little space as possible between each. Cut small cookies out of the borders. Place in the freezer for 20 minutes.
Preheat oven to 350°.
Take out the tray and peel the cookies out. For borders that are too thin or in the middle, just separate the shaped dough and arrange in the tray to have access to those areas. Reserve all excess of dough. You can combine scrapes and start the process all over to make more cookies.
Place a parchment paper on a baking tray. Place a plate or round utensil of about 5” on top. Accommodate the top of heart shaped cookies around it, overlapping the top sides. Make sure all cookies are connected. Remove plate.
With the cookie dough scrapes, make pearl-sized “buttons” and roll them on the confectioner’s sugar. Arrange on the top sides and bottom tip of the hearts. Or just be creative with these!
If you feel cookies are too warm, place tray in the freezer again for 5 minutes. Otherwise, bring tray to oven and bake fro 10 to 12 minutes. When in doubt, aim for a toastier cookie for a stronger wreath.
Cool down completely on the baking tray. With a thin spatula carefully transfer to a cooling rack and let them loose any remaining light steam.
Use a thick ribbon to make a pretty bow. Interlace a thin one to use it for lifting up and hanging the wreath.
Eat within a day!
