Description
Delightfully festive wreath butter cookies featuring a charming two-toned design with red and green dough stripes, piped into elegant wreath shapes and topped with colorful sprinkles. These buttery, crisp cookies make a perfect treat for holiday celebrations, blending vanilla flavor with a tender texture achieved by cornstarch and all-purpose flour.
Ingredients
Scale
Dough
- 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
- Red gel food colouring
- Green gel food colouring
Topping
- Sprinkles
Instructions
- Prepare the dough: Whisk together the unsalted butter and icing sugar until creamy and smooth.
- Add wet ingredients: Whisk in the egg white completely, then mix in the vanilla extract until incorporated.
- Combine dry ingredients: Add salt, all-purpose flour, and cornstarch; fold these gently into the wet mixture using a spatula until a uniform dough forms.
- Divide and color dough: Weigh the dough and split into two exact portions. Gradually add red gel food colouring to one half and green gel food colouring to the other until both achieve your desired festive colors.
- Shape colored dough tubes: Place each colored dough half into separate piping bags. Pipe colorful stripes of dough onto plastic wrap, layering two stripes per color for a vibrant effect, then roll the plastic wrap into cylinders and trim excess wrap carefully.
- Load piping bag: Insert the lined dough cylinders into a larger piping bag fitted with a star nozzle about 1 cm in diameter to prepare for shaping the cookies.
- Pipe wreath shapes: Pipe the dough directly onto a parchment-lined baking sheet in a circular wreath shape. Smooth any uneven joins gently with your finger to perfect the shape.
- Add sprinkles: Evenly sprinkle the piped wreath cookies with your choice of colorful sprinkles to enhance the festive look.
- Bake: Bake the cookies in a preheated oven at 180°C (350°F) for 12 minutes or until the cookies are dry to the touch but not browned or golden.
- Cool and serve: Remove from the oven and let the cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Notes
- Though cup measurements are provided, use grams for accuracy as this recipe is sensitive to slight measurement variations.
- Use a piping bag with a star tip at least 1 cm in diameter to achieve the best wreath texture and shape.
- Do not overbake; the cookies should be dry but not golden to maintain their tender texture.
- Experiment with different gel food coloring shades for more colorful wreaths.
- Store cookies in an airtight container to preserve their freshness for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 30 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
