These Christmas Wreath Cookies are bursting with sugar, spice, and everything nice. They are the ultimate edible Christmas decorations! Perfect for gifting this holiday season, or just a fun family cooking project.
What could be better than a Christmas decoration that you can eat? Well, these gorgeous sugared Christmas Wreath Cookies are exactly that!
Make these cookies to decorate your tree, or give away to friends and family as edible gifts. These Christmas Wreath cookies are a little bit different than your usual hooliday cookie, because you decorate them before you bake them.
Let’s Make Christmas Wreath Cookies!
Cut the cookies out from your dough, lightly moisten with some water, and then sprinkle the cookies generously with green sanding sugar before baking. Baking these Christmas Wreath Cookies lightly melts the sugar crystals on top giving them a beautiful, almost glitter-like finish.
Let your imagination run wild and make sugared cookies in all different Christmas shapes – I also made red Christmas ornament shaped cookies! To turn these Chiristmas Wreath Cookies into edible decorations simply add a small hole using a skewer before baking. Then simply tie with some ribbon and hang from the tree.
The dough for these cookies is a new favorite cookie dough for me, because it was so easy to work with. It rolled easily, without any flour, and kept it’s shape well without breaking. Even better, it tasted delicious too, with the addition of a few festive spices.
These Christmas Wreath Cookies would make a great project to work on with your children. Just be aware you are likely to end up with sugar crystals everywhere. But then again, that’s half the fun isn’t it?
Will you be making edible Christmas decorations for your tree this year? Show me some of your creations!
Christmas Wreath Cookies
These Christmas Wreath Cookies are baked full of sugar and spice, and everything nice. They make the perfect edible Christmas decoration!
Preheat your oven to 350 degrees.
- Sift the flours together into a large mixing bowl of an electric mixer and add the sugar and spices. Add the butter and mix using a paddle attachment until the mixture resembles breadcrumbs.
Add the egg and molasses and mix until combined and the mixture starts to form into a ball.
Line your kitchen counter with non stick baking paper and turn out the mixture onto the paper.
- Roll out the dough until approximately 5mm thick. If you don't have a wreath cookie cutter, like I didn't, use a fluted circular cookie cutter and then a shot glass to cut out the center of each cookie.
- Once you have cut out the cookies, working one at a time, lightly moisten the top of the cookie with water and then sprinkle generously with the sanding sugar. Place on a baking tray lined with baking paper while you sugar the remaining cookies.
- Bake for 14 minutes.
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