Sparkly Sugar Cookie Wreath

Desserts

Assembling the wreaths before baking makes the decorating step so much simpler in this edible craft, perfect for the young, novice or slightly lazy baker.

  • Total Preparation Time: 60 minutes plus chilling minutes

Makes 2 wreaths or about 3 dozen cookies

Rating: 0 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1 cup250 mLGranulated Sugar
1 tbsp15 mLMilk
1 1 Egg
2 tsp10 mLVanilla Extract
3 cups750 mLAll Purpose Flour
3/4 tsp4 mLBaking Powder
1/2 tsp2 mLSalt
Icing Sugar
Assorted 1 to 3-inch (0.5 to 7.5 cm) festive cookie cutters
Glaze
1 cup250 mLIcing Sugar
2 tbsp30 mLWhite corn syrup
2 tbsp30 mLMilk

White edible glitter, coloured sugars, sprinkles and/or dragées
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Instructions:

  1. Beat butter with sugar until fluffy. Beat egg with milk and vanilla in a small bowl; beat into sugar mixture. Sift flour with baking powder and salt in a separate bowl. Add flour mixture to butter mixture; beat until dough pulls away from sides of bowl. Divide dough into two discs and chill for at least 2 hours.
  2. Preheat oven to 375°F (190°C). Line two pizza pans with a round of parchment paper.
  3. Dust work surface and rolling pin lightly with icing sugar. Roll out 1 portion of dough to 1/4-inch (5 mm) thick. Cut into shapes using cutters. Using outer edge of pizza pans as a guide, arrange cookies into two wreaths, overlapping slightly. Bake, in batches, for 12 to 14 minutes or until golden around edges and set. Cool completely on pan.
  4. Icing: Blend icing sugar with corn syrup and milk until smooth and pourable. Drizzle over wreaths and decorate as desired. Let stand 1 hour or until glaze is completely set. Carefully transfer wreath to a decorative platter.


Tips:

  • If you don't have a pizza pan, use a large baking sheet and trace a 12-inch (30 cm) circle on the underside of the parchment, arrange the cookies just inside the ring.
  • Use the cookie wreath as a table centerpiece and place an unscented, flameless candle or small bowl of Christmas balls in the centre.
  • These cookies can be baked individually and simple drizzled with glaze and decorations. Bake on parchment paper lined baking sheets for 10 minutes or until just golden on the bottom.
  • The wreaths and/or cookies can be stored in an airtight container for up to 5 days or in the freezer for up to 1 month.
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Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1 cup250 mLGranulated Sugar
1 tbsp15 mLMilk
1 1 Egg
2 tsp10 mLVanilla Extract
3 cups750 mLAll Purpose Flour
3/4 tsp4 mLBaking Powder
1/2 tsp2 mLSalt
Icing Sugar
Assorted 1 to 3-inch (0.5 to 7.5 cm) festive cookie cutters
Glaze
1 cup250 mLIcing Sugar
2 tbsp30 mLWhite corn syrup
2 tbsp30 mLMilk

White edible glitter, coloured sugars, sprinkles and/or dragées
Add to Shopping List

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