Shortbread Wreath Cookies
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
Adorable, delicious, and downright festive, these Shortbread Wreath Cookies are destined to be the start of your holiday cookie tray.
Shortbread Wreath Cookies
I have been on a Christmas cookie extravaganza this year! I’ve already shared a few cookie recipes and I’m coming at you with more including these Shortbread Wreath Cookies.
Are they not the cutest and most festive you’ve ever seen? I can’t get enough of them! I’ve had this particular Christmas cookie recipe on my “to make” list for a couple of years now. I pulled it from a Christmas Cookies magazine years ago. With a few tweaks to make it my own, I couldn’t be more excited to share it with you!
Want more festive cookie recipes? I have the ultimate collection of Christmas cookie recipes right HERE. Tap through to check out all of my favorite holiday cookies. You’re in for a holiday feast!
The look of these Shortbread Wreath Cookies speaks for itself. I love all of the colors and textures. The flavor is delicious too. Have you ever had a spritz cookie? It’s basically just like that: light and buttery with a hint of almond flavor. The red cinnamon candies go perfectly with them. Yum!
Now, I will tell you that these Shortbread Wreath Cookies are slightly fussy to make. They aren’t difficult, but they do take a little time. Also, you can get really particular about the evenness of your wreaths and how intricate you are with the cuts on the edges of the cookies.
Even though I knew I would be photographing these to share with you, I didn’t get overly fussy. I tweaked them enough to look good and then left the rest in the hands of the “baking gods.” I think you should do the same. No cookie is worth stressing over.
With that said, I think it’s time to bake!
WANT MORE CHRISTMAS COOKIE RECIPES? TRY THESE?
- Christmas Tree Gingerbread Cookies
- Italian Sprinkle Christmas Cookies
- Whipped Shortbread Cookies
- Christmas Sprinkle Cookie Cups
- Cream Horn Cookies
- Peppermint Kiss Cookies
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Want more? You can find the list of My Ultimate Kitchen Essentials HERE.
How to Make Shortbread Wreath Cookies:
In a large bowl, whisk together the flour, sugar, and salt. I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
Using a pastry blender, cut the butter into the flour mixture until it resembles fine crumbs. Add the eggs, almond extract, and green food coloring. Begin mixing with a wooden spoon and then mix with your hands. Mix until evenly colored. Cover and chill the dough for about an hour.
Preheat your oven to 350 degrees F.
Divide the dough into 24 1.5-inch sized balls. On a lightly floured surface, roll each ball into a 7-inch rope. Shape this rope into a circle and pinch the ends to seal.
Place the circles about 2-inches apart on an ungreased cookie sheet. Snip the edges of each circle with scissors to create texture.
Bake for 8 minutes or until the edges barely start to brown. Remove from the oven and transfer to a cooling rack to completely cool.
While the cookies cool, create the glaze by whisking together the confectioners’ sugar, milk, and vanilla extract. You can add more or less milk to achieve the desired consistency.
Working three cookies at a time, drizzle the glaze over the cookies (I found this easiest to do with the glaze in a piping or plastic bag.) Decorate with the red cinnamon candies, then sprinkle with the green sugar.
These cookies can be stored in an airtight container at room temperature.
Voila! Another tasty Christmas cookie on the books! I’m baking these early, so I’ll be storing them in the freezer until Christmas. You can do the same if you want to get a head start on your cookie baking.
As always, I sincerely hope you enjoyed this recipe. If you’re looking for a new cookie that is sure to wow, give these Shortbread Wreath Cookies a try!
Happy Holiday Baking!
Love this Recipe and Want More?
Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Connect with Michael! Instagram // Facebook // Pinterest // Twitter
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
Shortbread Wreath Cookies Recipe:
Shortbread Wreath Cookies
Ingredients
- 2.5 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter cubed
- 2 eggs
- 1/2 teaspoon almond extract
- green food coloring
Glaze:
- 2 cups confectioners' sugar
- 1 - 1.5 tablespoons milk
- 1/2 teaspoon vanilla extract
Decorations:
- red cinnamon candies
- green sanding sugar
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Using a pastry blender, cut the butter into the flour mixture until it resembles fine crumbs. Add the eggs, almond extract, and green food coloring. Begin mixing with a wooden spoon and then mix with your hands. Mix until evenly colored. Cover and chill the dough for about an hour.
- Preheat your oven to 350 degrees F.
- Divide the dough into 24 1.5-inch sized balls. On a lightly floured surface, roll each ball into a 7-inch rope. Shape this rope into a circle and pinch the ends to seal.
- Place the circles about 2-inches apart on an ungreased cookie sheet. Snip the edges of each circle with scissors to create texture.
- Bake for 8 minutes or until the edges barely start to brown. Remove from the oven and transfer to a cooling rack to completely cool.
- While the cookies cool, create the glaze by whisking together the confectioners' sugar, milk, and vanilla extract. You can add more or less milk to achieve the desired consistency.
- Working three cookies at a time, drizzle the glaze over the cookies (I found this easiest to do with the glaze in a piping or plastic bag). Decorate with the red cinnamon candies, then sprinkle with the green sugar.
- Cookies can be stored in an airtight container at room temperature.
These did not work for me at all. Hopefully someone else has more success.
Michael I have three different types of cookies I have to bake. Thanks to your yummy looking babies, I now got that covered. Thanks for e
One of my new favorites! Delicious flavor and they looked divine on my cookie platter.
They are SO festive! Glad you enjoyed them, Mary!
xo Michael
I love spritz cookies. My mom always made them when I was a kid. Have you tried this dough in a cookie press? These are going on my list!
Could these be made with a cookie press? Or is the dough too stiff?
Do you frost and decorate before you freeze them?
Yep!
xo Michael
These are gorgeous. They will be on my Christmas cookie tray this year.
I just love your blog and Instagram I spend a little too much time (a guilty pleasure) studying your style.
Can’t wait to see your holiday decor this year.
SO, SO ADORABLE.
AND THEY LOOK SCRUMPTIOUS !!