22 Festive Wreath Cookies Traditional Recipes

Zesty holiday baking begins with wreath cookies! These festive treats are the perfect way to bring seasonal cheer into your kitchen. From classic butter cookies to creative modern twists, we’ve gathered 22 traditional recipes that will make your home smell like Christmas magic. Get ready to impress family and friends with these beautiful, delicious creations that capture the spirit of the season in every bite!

Classic Vanilla Wreath Cookies with Icing Drizzle

Very few holiday treats capture that perfect balance of buttery richness and delicate sweetness quite like these wreath-shaped beauties. You’ll love how the simple vanilla dough transforms into something truly magical with just a drizzle of icing. They’re surprisingly easy to make but look impressively festive on any cookie platter.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup European-style unsalted butter, softened to 68°F
• 3/4 cup granulated cane sugar
• 2 pasture-raised eggs, lightly beaten
• 2 teaspoons pure vanilla bean paste
• 1/2 teaspoon fine sea salt
• 1 cup confectioners’ sugar, sifted
• 2 tablespoons whole milk, at room temperature
• 1/4 teaspoon pure almond extract
• Edible gold dust for finishing

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream the softened European-style unsalted butter and granulated cane sugar together in a stand mixer fitted with the paddle attachment for exactly 3 minutes at medium speed until pale and fluffy.
3. Add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
4. Mix in the pure vanilla bean paste until the mixture appears homogenous.
5. Whisk together the sifted all-purpose flour and fine sea salt in a separate bowl.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together and no dry patches remain.
7. Divide the dough into 24 equal portions and roll each into a 6-inch rope on a lightly floured surface.
8. Shape each rope into a circle, pinching the ends together firmly to form wreath shapes.
9. Transfer the wreaths to the prepared baking sheets, spacing them 2 inches apart.
10. Bake for 12-14 minutes until the edges show light golden coloration while the centers remain pale.
11. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
12. Whisk together the sifted confectioners’ sugar, whole milk, and pure almond extract until the icing reaches a thick but pourable consistency.
13. Drizzle the icing over the cooled cookies in a zigzag pattern using a piping bag or spoon.
14. Immediately dust the iced cookies with edible gold dust before the icing sets.

Keep these delicate wreath cookies in an airtight container where they’ll maintain their crisp texture for up to five days. The combination of rich vanilla bean and subtle almond in the icing creates a sophisticated flavor profile that pairs beautifully with afternoon tea or coffee. For an elegant presentation, tie them with festive ribbon and hang them as edible ornaments on your Christmas tree before serving.

Chocolate Dipped Almond Wreath Cookies

Kind of magical how these cookies come together, isn’t it? You start with simple ingredients and end up with these stunning wreath-shaped treats that look straight from a professional bakery. The chocolate-dipped almond combination feels both festive and comforting—perfect for holiday gatherings or just treating yourself.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup European-style unsalted butter, softened to 68°F
• ¾ cup granulated cane sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure almond extract
• ½ tsp fine sea salt
• 8 oz high-quality dark chocolate couverture, tempered
• ½ cup sliced almonds, lightly toasted

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream the softened butter and granulated cane sugar in a stand mixer fitted with the paddle attachment on medium speed for exactly 3 minutes until pale and fluffy.
3. Gradually incorporate the lightly beaten pasture-raised eggs, adding one tablespoon at a time to prevent curdling.
4. Mix in the pure almond extract until fully incorporated.
5. Whisk together the sifted all-purpose flour and fine sea salt in a separate bowl.
6. Add the dry ingredients to the wet mixture in three additions, mixing on low speed just until the dough comes together.
7. Divide the dough into 24 equal portions using a digital kitchen scale for precision.
8. Roll each portion into a 6-inch rope and carefully shape into a wreath form, pressing the ends together firmly.
9. Arrange the wreaths on prepared baking sheets, spacing them 2 inches apart to allow for spread.
10. Bake for 12-14 minutes until the edges show a light golden hue while centers remain soft.
11. Transfer cookies to a wire rack and cool completely to room temperature, about 45 minutes.
12. Temper the dark chocolate couverture using a double boiler, heating to 115°F then cooling to 89°F.
13. Dip the top third of each cooled cookie into the tempered chocolate at a 45-degree angle.
14. Immediately sprinkle with lightly toasted sliced almonds before the chocolate sets.
15. Allow the chocolate to fully crystallize at room temperature for 1 hour before serving.

Crisp edges give way to tender centers in these delightful cookies. The bittersweet chocolate coating provides a sophisticated contrast to the nutty almond flavor. For an elegant presentation, arrange them on a vintage cake stand with sprigs of fresh rosemary tucked between the wreaths.

Peppermint Frosted Wreath Cookies

Remember those festive holiday cookies that make your kitchen smell like Christmas magic? You’re about to create peppermint-frosted wreath cookies that look almost too pretty to eat. They’re surprisingly simple to make but deliver that wow factor everyone loves during the holiday season.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup European-style unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt
• 2 cups confectioners’ sugar, sifted
• 3 tablespoons heavy cream
• 1/2 teaspoon pure peppermint extract
• Green gel food coloring
• 1/4 cup crushed candy canes

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream the softened European-style unsalted butter and granulated sugar together in a stand mixer fitted with the paddle attachment for exactly 3 minutes on medium speed until light and fluffy.
3. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, mixing for 1 minute until fully incorporated.
4. Gradually add the sifted all-purpose flour and fine sea salt to the wet ingredients, mixing on low speed just until the dough comes together.
5. Divide the dough into 24 equal portions and roll each into a 6-inch rope on a lightly floured surface.
6. Form each rope into a circle, pinching the ends together to create wreath shapes, and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes until the edges are lightly golden but the centers remain pale.
8. Transfer the cookies to a wire rack and cool completely for 30 minutes before frosting.
9. Whisk together the sifted confectioners’ sugar, heavy cream, and pure peppermint extract in a medium bowl until smooth.
10. Add green gel food coloring one drop at a time, stirring until you achieve your desired shade of forest green.
11. Spread approximately 1 tablespoon of frosting onto each cooled cookie using an offset spatula, leaving the center open to maintain the wreath shape.
12. Sprinkle the crushed candy canes immediately over the wet frosting before it sets.
13. Allow the frosting to set completely for 1 hour at room temperature before serving or storing.

Keep these beauties stored in an airtight container between layers of parchment paper to prevent sticking. The cookies maintain their delicate crunch while the peppermint frosting provides a cool, creamy contrast that melts in your mouth. Try arranging them on a vintage platter with fresh rosemary sprigs for a stunning holiday display that tastes as magical as it looks.

Cinnamon Spiced Wreath Cookies with Nutmeg Glaze

Baking these cinnamon spiced wreath cookies feels like wrapping your kitchen in holiday warmth. You’ll love how the nutmeg glaze adds that perfect festive touch to each delicate ring. They’re surprisingly simple to make but look impressively professional.

Ingredients

• 2 ¼ cups all-purpose flour, sifted
• 1 cup European-style butter, softened
• ¾ cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon fine sea salt
• 1 cup confectioners’ sugar
• 2 tablespoons whole milk
• ½ teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream the softened European-style butter and granulated sugar together in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until pale and fluffy.
3. Add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
4. Mix in the pure vanilla extract until just combined.
5. In a separate bowl, whisk together the sifted all-purpose flour, 1 ½ teaspoons ground cinnamon, ½ teaspoon freshly grated nutmeg, and fine sea salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms, about 1 minute.
7. Divide the dough into 24 equal portions and roll each into a 6-inch rope on a lightly floured surface.
8. Shape each rope into a circle, pinching the ends together to form wreaths, and place them 2 inches apart on the prepared baking sheets.
9. Bake for 10-12 minutes until the edges are lightly golden but the centers remain pale.
10. Transfer the cookies to a wire rack and cool completely for 30 minutes.
11. Whisk together the confectioners’ sugar, whole milk, and ½ teaspoon freshly grated nutmeg in a small bowl until smooth.
12. Drizzle the nutmeg glaze over the cooled cookies using a spoon or piping bag.
13. Allow the glaze to set for 15 minutes before serving.

Melt-in-your-mouth tender with a crisp edge, these cookies deliver warm cinnamon spice balanced by the aromatic nutmeg glaze. Serve them stacked on a vintage cake stand for holiday gatherings, or package them in cellophane bags tied with ribbon as edible gifts. The delicate wreath shape makes them perfect for hanging on Christmas tree branches as delicious decorations.

Cranberry Orange Wreath Cookies with White Chocolate

Unbelievably festive and perfect for holiday gatherings, these cranberry orange wreath cookies combine tart dried cranberries with bright citrus notes, all wrapped in a buttery cookie dough and drizzled with creamy white chocolate. You’ll love how the vibrant red cranberries peek through the golden baked wreaths, making them as beautiful as they are delicious. They’re surprisingly simple to make but look impressively professional.

Ingredients

• 2 ¼ cups all-purpose flour, sifted
• ½ teaspoon fine sea salt
• 1 cup European-style unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 tablespoon freshly grated orange zest
• ⅔ cup dried cranberries, roughly chopped
• 4 ounces high-quality white chocolate couverture, finely chopped
• 1 teaspoon refined coconut oil

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the sifted all-purpose flour and fine sea salt in a medium bowl until fully incorporated.
3. Cream the softened European-style unsalted butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until light and fluffy.
4. Add the lightly beaten pasture-raised egg, pure vanilla extract, and freshly grated orange zest to the butter mixture, mixing on medium speed for 1 minute until completely combined.
5. Gradually add the flour mixture to the wet ingredients with the mixer on low speed, mixing just until no dry streaks remain, about 45 seconds.
6. Fold in the roughly chopped dried cranberries by hand using a silicone spatula until evenly distributed throughout the dough.
7. Divide the dough into 12 equal portions, about 2 tablespoons each, and roll each into a 6-inch rope on a lightly floured surface.
8. Shape each rope into a circle, pinching the ends together firmly to form wreaths, and place them 2 inches apart on the prepared baking sheets.
9. Bake for 12-14 minutes until the edges are lightly golden and the centers appear set.
10. Transfer the cookies to a wire rack and cool completely for 30 minutes before decorating.
11. Melt the finely chopped white chocolate couverture and refined coconut oil together in a double boiler over simmering water, stirring constantly until smooth and fluid, about 3 minutes.
12. Drizzle the melted white chocolate over the cooled cookies using a piping bag or fork in a back-and-forth motion.
13. Allow the white chocolate to set completely at room temperature for 20 minutes before serving.

Delicate and crumbly with a buttery shortbread texture, these cookies offer a wonderful contrast between the chewy tart cranberries and the sweet white chocolate drizzle. The bright citrus notes from the fresh orange zest really shine through, making each bite refreshingly balanced. For an extra festive touch, sprinkle with edible gold dust or serve alongside mulled wine during holiday parties.

Matcha Green Tea Wreath Cookies with Sesame Seeds

Holiday baking just got a festive upgrade with these stunning matcha cookies. You’ll love how the vibrant green dough transforms into beautiful wreath shapes that look almost too pretty to eat. They’re the perfect balance of earthy matcha flavor and nutty sesame crunch.

Ingredients

– 2 cups all-purpose flour
– 1 tablespoon ceremonial-grade matcha powder
– ¾ cup European-style unsalted butter, softened
– ½ cup granulated sugar
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons black sesame seeds
– 2 tablespoons white sesame seeds
– ¼ teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Sift the all-purpose flour, matcha powder, and fine sea salt into a medium bowl to ensure no lumps remain.
3. Cream the softened European-style unsalted butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed for exactly 3 minutes until pale and fluffy.
4. Gradually add the lightly beaten pasture-raised egg to the butter mixture while mixing on low speed until fully incorporated.
5. Tip: Scrape down the bowl sides with a rubber spatula to ensure even mixing.
6. Add the sifted dry ingredients to the wet mixture and mix on low speed just until a cohesive dough forms.
7. Divide the dough into 24 equal portions and roll each into 6-inch ropes between your palms.
8. Join the ends of each rope to form wreath shapes, pressing firmly to seal.
9. Combine the black and white sesame seeds in a shallow bowl.
10. Gently press each wreath cookie into the sesame seed mixture, coating only one side.
11. Tip: Chill the shaped cookies for 15 minutes before baking to prevent spreading.
12. Arrange the cookies 2 inches apart on the prepared baking sheets.
13. Bake for 12-14 minutes until the edges are lightly golden but the centers remain bright green.
14. Tip: Rotate the baking sheets halfway through baking for even browning.
15. Transfer the cookies to a wire rack and cool completely before serving.

Vibrant and elegant, these cookies offer a delightful crisp exterior that gives way to a tender, buttery crumb. The earthy matcha flavor pairs beautifully with the toasty sesame seeds, creating a sophisticated treat that’s perfect for holiday gift boxes or as an accompaniment to afternoon tea. Try serving them alongside vanilla bean ice cream for an unexpected dessert pairing that highlights their unique flavor profile.

Pistachio Rosewater Wreath Cookies

Kicking off the holiday baking season just got more exciting with these elegant cookies that blend exotic flavors with festive charm. You’ll love how the nutty pistachios and floral rosewater create a sophisticated twist on traditional wreath cookies. They’re surprisingly simple to make but look impressively professional.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup European-style unsalted butter, softened
– 3/4 cup granulated sugar
– 2 pasture-raised eggs, lightly beaten
– 1 cup raw pistachios, finely ground
– 2 tbsp culinary-grade rosewater
– 1/2 tsp fine sea salt
– 1 egg white, lightly whisked
– 1/4 cup crystallized rose petals, crushed

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream the softened European-style unsalted butter and granulated sugar on medium-high speed for exactly 3 minutes until pale and fluffy.
3. Gradually add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
4. Add the culinary-grade rosewater and mix for 15 seconds until the floral aroma releases.
5. In a separate bowl, whisk together the sifted all-purpose flour, finely ground raw pistachios, and fine sea salt.
6. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the dough comes together without overworking it.
7. Divide the dough into 12 equal portions and roll each into 8-inch ropes on a lightly floured surface.
8. Form each rope into a wreath shape, pinching the ends together firmly to seal.
9. Transfer the wreaths to prepared baking sheets, spacing them 2 inches apart.
10. Brush each wreath lightly with the whisked egg white using a pastry brush.
11. Sprinkle the crushed crystallized rose petals evenly over the brushed surfaces.
12. Bake for 12-14 minutes until the edges are lightly golden but the centers remain pale.
13. Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Beyond their beautiful appearance, these cookies offer a delightful crunch from the pistachios that contrasts beautifully with the tender, buttery crumb. The rosewater provides an aromatic sophistication that makes them perfect for holiday gatherings or as edible gifts. Try serving them alongside spiced chai or as part of a dessert charcuterie board for maximum visual impact.

Lemon Glazed Poppy Seed Wreath Cookies

Now, if you’re looking for a cookie that’s both elegant and bursting with bright flavor, these lemon glazed poppy seed wreath cookies are your new go-to. They’re surprisingly simple to make but look like they came from a fancy bakery. You’ll love how the citrus and nutty seeds create such a delightful combination.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, firmly packed
• 1/2 cup European-style unsalted butter, softened
• 2 pasture-raised eggs, lightly beaten
• 2 tablespoons fresh lemon zest
• 1/4 cup fresh lemon juice
• 2 tablespoons poppy seeds
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup confectioners’ sugar, sifted
• 2 tablespoons whole milk

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt in a medium bowl, whisking until fully incorporated.
3. Cream 1/2 cup softened European-style unsalted butter with 1/2 cup granulated sugar and 1/4 cup firmly packed light brown sugar in a stand mixer fitted with the paddle attachment on medium speed for exactly 3 minutes until light and fluffy.
4. Add 2 lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully emulsified.
5. Incorporate 2 tablespoons fresh lemon zest, 1/4 cup fresh lemon juice, 2 tablespoons poppy seeds, and 1 teaspoon pure vanilla extract, mixing on low speed just until combined.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms, being careful not to overmix.
7. Divide the dough into 24 equal portions, rolling each into a 6-inch rope on a lightly floured surface.
8. Shape each rope into a circle, pinching the ends together firmly to form wreaths and placing them 2 inches apart on prepared baking sheets.
9. Bake for 12-14 minutes until the edges are lightly golden but the centers remain pale.
10. Transfer the cookies to a wire rack and cool completely for 30 minutes before glazing.
11. Whisk together 1 cup sifted confectioners’ sugar and 2 tablespoons whole milk until smooth and pourable.
12. Drizzle the glaze over the cooled cookies in a circular motion, allowing it to set for 15 minutes before serving.

Keep these delicate cookies stored in an airtight container where they’ll maintain their tender crumb and bright citrus notes for up to five days. The poppy seeds add a subtle crunch that plays beautifully against the soft, cake-like texture. For an extra special presentation, arrange them on a vintage cake stand with fresh lemon slices and edible flowers scattered around the base.

Gingerbread Wreath Cookies with Royal Icing

Unbelievably festive and perfect for holiday gatherings, these gingerbread wreath cookies bring that warm, spicy aroma right into your kitchen. You’ll love how the royal icing adds that professional bakery touch while being surprisingly simple to master.

Ingredients

• 2 ¾ cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp fine sea salt
• ¾ cup unsalted European-style butter, softened
• ½ cup dark brown muscovado sugar
• 1 large pasture-raised egg, lightly beaten
• ½ cup unsulfured molasses
• 2 cups confectioners’ sugar, sifted
• 2 tbsp pasteurized egg whites
• ¼ tsp cream of tartar
• Green gel food coloring
• Red cinnamon candies

Instructions

1. Whisk together sifted all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and fine sea salt in a medium bowl until fully incorporated.
2. Cream softened unsalted European-style butter and dark brown muscovado sugar in a stand mixer fitted with paddle attachment on medium speed for 3 minutes until pale and fluffy.
3. Add lightly beaten large pasture-raised egg and unsulfured molasses to the butter mixture, mixing on low speed until just combined.
4. Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed until a cohesive dough forms.
5. Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for exactly 2 hours until firm but still pliable.
6. Preheat your oven to 350°F and line two baking sheets with parchment paper.
7. Roll one dough disc to ¼-inch thickness on a lightly floured surface using a French rolling pin.
8. Cut wreath shapes using a 3-inch round cookie cutter, then use a 1-inch round cutter to remove the centers, creating the wreath form.
9. Transfer the wreaths to prepared baking sheets, spacing them 2 inches apart to allow for spreading.
10. Bake for 8-10 minutes until the edges are set and the centers spring back lightly when touched.
11. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
12. For the royal icing, whisk sifted confectioners’ sugar, pasteurized egg whites, and cream of tartar in a clean bowl for 4 minutes until stiff peaks form.
13. Divide the icing, tinting three-quarters with green gel food coloring to achieve a forest green hue.
14. Pipe the green icing around the wreath shapes using a #3 round tip, creating textured branches.
15. Use the remaining white icing to pipe small bows at the top of each wreath.
16. Immediately place red cinnamon candies along the green icing to resemble holly berries before the icing sets.
17. Allow the icing to dry completely for 4-6 hours at room temperature until firm to the touch.

Soft with a slight chew and bold molasses warmth, these cookies deliver that classic gingerbread spice in every bite. The crisp royal icing provides a lovely textural contrast while holding those festive decorations perfectly. Stack them as edible ornaments on your holiday dessert table or package them in cellophane bags for thoughtful homemade gifts.

Coconut Lime Wreath Cookies with Toasted Coconut

Picture this: you’re craving something tropical but want that cozy holiday feel. These coconut lime wreath cookies deliver both with their bright citrus zing and toasty coconut crunch. They’re surprisingly simple to make yet look impressively festive.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup European-style unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons fresh lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon pure vanilla extract
• 1 cup sweetened shredded coconut, divided
• 1 large egg white, lightly beaten

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the all-purpose flour, baking powder, and fine sea salt in a medium bowl until fully incorporated.
3. Cream the European-style unsalted butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until pale and fluffy.
4. Add the lightly beaten pasture-raised egg and mix on medium speed for 1 minute, scraping down the bowl halfway through.
5. Mix in the fresh lime zest, fresh lime juice, and pure vanilla extract on low speed until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms, about 1 minute.
7. Fold in 1/2 cup of the sweetened shredded coconut using a spatula until evenly distributed.
8. Divide the dough into 24 equal portions, about 1 tablespoon each, and roll each into a 6-inch rope on a lightly floured surface.
9. Form each rope into a circle, pinching the ends together to create wreath shapes, and place them 2 inches apart on the prepared baking sheets.
10. Brush the tops of the wreaths lightly with the beaten egg white using a pastry brush.
11. Sprinkle the remaining 1/2 cup of sweetened shredded coconut evenly over the brushed wreaths.
12. Bake for 12-14 minutes, rotating the pans halfway through, until the edges are lightly golden and the coconut is toasted.
13. Transfer the cookies to a wire rack and let them cool completely for 30 minutes before serving.

Vibrant with lime and rich with coconut, these cookies offer a chewy center and crisp edges. The toasted coconut adds a nutty depth that balances the citrus perfectly. Try stacking them with fresh mint sprigs for a stunning holiday platter that’ll have everyone asking for the recipe.

Cherry Almond Wreath Cookies with Marzipan

Just imagine biting into a buttery, festive cookie that combines sweet cherries with rich almond flavor. You’ll love how these wreath-shaped treats bring holiday cheer to any gathering. They’re surprisingly simple to make but look impressively professional.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup European-style unsalted butter, chilled and cubed
– ½ cup granulated sugar
– 2 pasture-raised eggs, lightly beaten
– 1 tsp pure almond extract
– ½ cup premium marzipan, grated
– ⅓ cup dried Montmorency cherries, finely chopped
– ¼ cup sliced almonds
– 1 large egg white, lightly beaten for egg wash
– 2 tbsp coarse sparkling sugar

Instructions

1. Combine the sifted all-purpose flour, chilled European-style unsalted butter cubes, and granulated sugar in a food processor.
2. Pulse the mixture until it resembles coarse sand, about 10-12 pulses.
3. Add the lightly beaten pasture-raised eggs and pure almond extract to the food processor.
4. Process the dough until it just comes together, being careful not to overmix.
5. Turn the dough out onto a lightly floured surface and knead in the grated premium marzipan and finely chopped dried Montmorency cherries.
6. Divide the dough into 12 equal portions and roll each into a 6-inch rope.
7. Form each rope into a circle, pinching the ends together to create wreath shapes.
8. Transfer the wreaths to a parchment-lined baking sheet, spacing them 2 inches apart.
9. Brush each wreath lightly with the beaten egg white using a pastry brush.
10. Sprinkle the sliced almonds and coarse sparkling sugar evenly over the wreaths.
11. Chill the shaped cookies in the refrigerator for 30 minutes to prevent spreading.
12. Preheat your oven to 350°F while the cookies chill.
13. Bake the cookies for 12-14 minutes until the edges are golden brown.
14. Rotate the baking sheet halfway through baking for even browning.
15. Transfer the cookies to a wire rack and cool completely before serving.

Perfectly balanced between buttery crumb and chewy marzipan, these cookies offer a delightful textural contrast. The tart cherries cut through the almond richness beautifully, making them ideal with afternoon tea or as edible holiday decorations. Try drizzling them with a simple powdered sugar glaze for an extra festive touch.

Maple Pecan Wreath Cookies with Brown Sugar Frosting

Nothing says holiday baking quite like these stunning maple pecan wreath cookies. You’ll love how the rich maple flavor pairs with that buttery brown sugar frosting, and they look impressive enough for any cookie exchange or festive gathering.

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon fine sea salt
• 1 cup European-style unsalted butter, softened
• ¾ cup dark brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 cup toasted pecans, finely chopped
• ¼ cup pure maple syrup
• 2 cups confectioners’ sugar, sifted
• 3 tablespoons heavy cream
• ½ teaspoon maple extract

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the all-purpose flour and fine sea salt in a medium bowl until fully incorporated.
3. Cream the European-style unsalted butter and dark brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed for exactly 3 minutes until light and fluffy.
4. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, mixing on medium speed until fully combined, about 1 minute.
5. Gradually add the flour mixture to the wet ingredients on low speed, mixing just until no dry spots remain, being careful not to overmix.
6. Fold in the toasted pecans and pure maple syrup with a rubber spatula until evenly distributed throughout the dough.
7. Portion the dough using a 1-tablespoon cookie scoop onto the prepared baking sheets, spacing them 2 inches apart.
8. Use your thumb to create a hole in the center of each cookie, then gently shape into a wreath form with your fingers.
9. Bake for 12-14 minutes until the edges are lightly golden brown and the centers appear set.
10. Transfer the cookies to a wire rack and cool completely for 30 minutes before frosting.
11. Whisk together the sifted confectioners’ sugar, heavy cream, and maple extract in a medium bowl until smooth and glossy.
12. Drizzle the frosting over the cooled cookies in a circular pattern to resemble wreaths.
13. Let the frosting set for 20 minutes at room temperature before serving or storing.

Delicate and crisp with a satisfying chew, these cookies deliver warm maple notes that perfectly complement the toasted pecans. The brown sugar frosting adds a caramel-like sweetness that makes them irresistible alongside coffee or as edible holiday decorations. Try arranging them on a cake stand with fresh cranberries and rosemary sprigs for a stunning centerpiece that tastes as good as it looks.

Cardamom Spiced Wreath Cookies with Honey Drizzle

Ever find yourself craving something that feels both festive and comforting? These cardamom-spiced wreath cookies with honey drizzle are exactly what you need. They bring warm spice and sweet honey together in a beautiful, shareable treat that’s perfect for holiday gatherings or cozy afternoons.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 teaspoon ground cardamom, freshly ground
– ½ teaspoon fine sea salt
– ¾ cup European-style unsalted butter, softened to 68°F
– ⅓ cup granulated sugar
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons whole milk, at room temperature
– ¼ cup wildflower honey, warmed
– 1 teaspoon lemon zest, finely grated

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the sifted all-purpose flour, freshly ground cardamom, and fine sea salt in a medium bowl until fully combined.
3. In a separate bowl, cream the European-style unsalted butter and granulated sugar together on medium-high speed for 3 minutes, until pale and fluffy.
4. Add the lightly beaten pasture-raised egg to the butter mixture and mix for 1 minute until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms, about 1 minute.
6. Stir in the whole milk and finely grated lemon zest by hand until the dough is smooth and cohesive.
7. Divide the dough into 12 equal portions and roll each into a 6-inch rope on a lightly floured surface.
8. Shape each rope into a circle, pinching the ends together firmly to form a wreath.
9. Arrange the wreaths 2 inches apart on the prepared baking sheets.
10. Bake for 12–14 minutes, until the edges are lightly golden and the centers are set.
11. Transfer the cookies to a wire rack and let cool completely, about 30 minutes.
12. Drizzle the warmed wildflower honey over the cooled cookies in a zigzag pattern.

These cookies have a delicate, crumbly texture that melts in your mouth, with the aromatic cardamom shining through the sweet honey glaze. Try serving them alongside a spiced chai latte for an extra cozy treat, or package them in clear bags tied with ribbon as edible gifts.

Dark Chocolate Espresso Wreath Cookies

Ready to elevate your holiday baking game? These dark chocolate espresso wreath cookies combine rich cocoa with bold coffee notes for a sophisticated treat. You’ll love how the espresso enhances the chocolate flavor without overpowering it.

Ingredients

– 2 cups all-purpose flour
– ¾ cup Dutch-process cocoa powder
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup European-style unsalted butter, softened
– 1 cup granulated sugar
– ¾ cup dark brown sugar, packed
– 2 large pasture-raised eggs, lightly beaten
– 2 teaspoons pure vanilla extract
– 2 tablespoons finely ground espresso beans
– ½ cup dark chocolate chips, 70% cacao
– 1 large egg white, lightly beaten for egg wash
– Coarse sparkling sugar for decoration

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, ¾ cup Dutch-process cocoa powder, 1 teaspoon baking soda, and ½ teaspoon fine sea salt in a medium bowl.
3. Cream 1 cup European-style unsalted butter with 1 cup granulated sugar and ¾ cup dark brown sugar in a stand mixer fitted with the paddle attachment on medium speed for 3 minutes until light and fluffy.
4. Gradually add 2 large pasture-raised eggs, lightly beaten, mixing until fully incorporated after each addition.
5. Stir in 2 teaspoons pure vanilla extract and 2 tablespoons finely ground espresso beans until evenly distributed.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
7. Fold in ½ cup dark chocolate chips, 70% cacao, using a spatula until evenly distributed throughout the dough.
8. Divide the dough into 24 equal portions, about 2 tablespoons each, and roll into smooth balls.
9. Roll each ball into a 6-inch rope on a lightly floured surface, then shape into a wreath form, pinching the ends together securely.
10. Brush each wreath lightly with 1 large egg white, lightly beaten, using a pastry brush.
11. Sprinkle coarse sparkling sugar generously over the egg-washed wreaths for decoration.
12. Arrange the wreaths 2 inches apart on the prepared baking sheets.
13. Bake for 10-12 minutes until the edges are set but the centers still appear slightly soft.
14. Transfer the cookies to a wire rack and cool completely for 30 minutes before serving.
For the perfect texture, these cookies emerge with crisp edges and chewy centers that melt in your mouth. The deep chocolate flavor pairs beautifully with the espresso’s subtle bitterness, creating a sophisticated balance. Try serving them alongside vanilla bean ice cream for an elegant dessert or package them in cellophane bags tied with festive ribbon for thoughtful holiday gifts.

Raspberry Jam Filled Wreath Cookies

You know those holiday treats that look fancy but are secretly simple to make? Raspberry jam filled wreath cookies are exactly that kind of magic. They’re buttery, festive, and perfect with your afternoon coffee.

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon fine sea salt
• 1 cup European-style unsalted butter, chilled and cubed
• 4 ounces full-fat cream cheese, cold
• ½ cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• ¾ cup seedless raspberry preserves
• 1 large egg white, lightly beaten
• 2 tablespoons turbinado sugar

Instructions

1. Whisk together 2 ¼ cups all-purpose flour and ½ teaspoon fine sea salt in a medium bowl.
2. Cut 1 cup chilled European-style unsalted butter and 4 ounces cold full-fat cream cheese into the flour mixture using a pastry blender until pea-sized crumbs form.
3. Stir in ½ cup granulated sugar until just combined.
4. Add 1 lightly beaten large pasture-raised egg and 1 teaspoon pure vanilla extract, mixing until a shaggy dough forms.
5. Turn dough onto a lightly floured surface and knead gently just until it comes together.
6. Divide dough in half, shape into discs, wrap tightly in plastic wrap, and refrigerate for exactly 1 hour.
7. Preheat oven to 350°F and line two baking sheets with parchment paper.
8. Roll one dough disc to ¼-inch thickness on a floured surface.
9. Cut dough into 3-inch circles using a round cookie cutter.
10. Place half the circles on prepared baking sheets, spacing them 2 inches apart.
11. Brush edges of each circle with lightly beaten egg white using a pastry brush.
12. Spoon 1 teaspoon seedless raspberry preserves into the center of each circle.
13. Cut a 1-inch circle from the center of remaining dough circles using a small round cutter to create wreath shapes.
14. Place wreath shapes over jam-filled bases, pressing edges gently to seal.
15. Sprinkle each cookie with turbinado sugar using your fingertips.
16. Bake for 14-16 minutes until edges are golden brown and centers are set.
17. Transfer cookies to a wire rack and cool completely, about 30 minutes.

A buttery shortbread texture gives way to sweet-tart raspberry filling in every bite. The turbinado sugar adds a delightful crunch that contrasts beautifully with the tender cookie. Try serving them alongside a spiced chai latte for the ultimate cozy treat.

Oatmeal Raisin Wreath Cookies with Cinnamon Glaze

Very few cookies capture the cozy spirit of the holidays quite like these oatmeal raisin wreaths. You’ll love how the warm cinnamon glaze complements the chewy texture and plump raisins. They’re perfect for cookie exchanges or just enjoying with a hot cup of tea on a chilly afternoon.

Ingredients

• 1 cup unsalted European-style butter, softened to 68°F
• ¾ cup dark brown muscovado sugar
• ½ cup granulated cane sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure Madagascar bourbon vanilla extract
• 1½ cups artisanal stone-ground whole wheat pastry flour
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground Ceylon cinnamon
• ¼ teaspoon freshly grated nutmeg
• 3 cups old-fashioned rolled oats
• 1 cup plump Thompson raisins, rehydrated
• 1 cup confectioners’ sugar, sifted
• 2 tablespoons whole milk
• ½ teaspoon ground Ceylon cinnamon
• ¼ teaspoon pure Madagascar bourbon vanilla extract

Instructions

1. Preheat your conventional oven to 350°F and line two baking sheets with parchment paper.
2. Cream the softened unsalted European-style butter with dark brown muscovado sugar and granulated cane sugar in a stand mixer fitted with the paddle attachment on medium speed for exactly 3 minutes until light and fluffy.
3. Gradually incorporate the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully emulsified.
4. Stir in the pure Madagascar bourbon vanilla extract until just combined.
5. In a separate bowl, whisk together the artisanal stone-ground whole wheat pastry flour, baking soda, fine sea salt, ground Ceylon cinnamon, and freshly grated nutmeg until uniformly distributed.
6. Gradually add the dry ingredients to the butter mixture with the mixer on low speed, mixing just until no white streaks remain.
7. Fold in the old-fashioned rolled oats and rehydrated Thompson raisins using a silicone spatula until evenly dispersed throughout the dough.
8. Portion the dough using a #40 cookie scoop (approximately 1½ tablespoons) and roll each portion into a 6-inch rope between your palms.
9. Form each rope into a circle, pinching the ends together to create a wreath shape with a 1-inch diameter opening in the center.
10. Arrange the wreaths 2 inches apart on the prepared baking sheets to allow for spreading during baking.
11. Bake one sheet at a time in the center rack of the preheated 350°F oven for 10-12 minutes until the edges are golden brown but the centers appear slightly underdone.
12. Transfer the baking sheet to a wire cooling rack and let the cookies rest on the sheet for 5 minutes to set before transferring them directly to the rack to cool completely.
13. While the cookies cool, prepare the cinnamon glaze by whisking together the sifted confectioners’ sugar, whole milk, ground Ceylon cinnamon, and pure Madagascar bourbon vanilla extract in a small bowl until smooth and lump-free.
14. Drizzle the cinnamon glaze over the completely cooled cookies in a circular pattern following the wreath shape using a piping bag or zip-top bag with the corner snipped off.
15. Allow the glaze to set at room temperature for 30 minutes before serving or storing.

For the ultimate experience, these cookies boast a delightfully chewy texture with crisp edges and plump, juicy raisins in every bite. The aromatic cinnamon glaze adds a sophisticated sweetness that perfectly balances the hearty oats. Try serving them stacked on a vintage cake stand with sprigs of fresh rosemary for a festive presentation that’s sure to impress your guests.

Peanut Butter Wreath Cookies with Chocolate Chips

As the holiday season approaches, you’re probably searching for that perfect cookie that feels both festive and familiar. These peanut butter wreath cookies with chocolate chips deliver exactly that cozy, nostalgic flavor we all crave during this time of year. They’re surprisingly simple to make but look impressive enough for any cookie exchange or holiday gathering.

Ingredients

• 1 cup creamy natural peanut butter
• 1 cup granulated cane sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• ½ cup semisweet chocolate chips
• ¼ cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium mixing bowl, combine the creamy natural peanut butter and granulated cane sugar using a wooden spoon until fully incorporated.
3. Add the lightly beaten pasture-raised egg and pure vanilla extract to the peanut butter mixture, stirring until the mixture becomes smooth and homogeneous.
4. Gently fold in the semisweet chocolate chips until evenly distributed throughout the dough.
5. Sprinkle the all-purpose flour, baking soda, and fine sea salt over the wet ingredients.
6. Mix all components together until just combined, being careful not to overwork the dough.
7. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
8. Place the dough balls 2 inches apart on the prepared baking sheets.
9. Use your thumb to create a deep indentation in the center of each dough ball, then gently shape the opening into a perfect circle to form the wreath shape.
10. Bake for 10-12 minutes, or until the edges appear lightly golden while the centers remain slightly soft.
11. Transfer the baking sheets to wire racks and allow the cookies to cool completely for 15-20 minutes before handling.

The resulting cookies boast a delightfully chewy texture with crisp edges that give way to rich peanut butter flavor. That perfect balance of salty peanut butter and sweet chocolate chips makes them irresistible straight from the cooling rack. Try arranging them on a festive platter with a dusting of powdered sugar for a snowy winter effect that’ll make your holiday spread truly memorable.

White Chocolate Macadamia Wreath Cookies

Just imagine pulling these stunning wreath-shaped cookies from your oven—they’re the perfect festive treat that feels both fancy and totally doable. You’ll love how the rich white chocolate and buttery macadamia nuts come together in every bite.

Ingredients

• 2 ¼ cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup European-style unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 ½ cups high-quality white chocolate chunks
• 1 cup roasted macadamia nuts, roughly chopped

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt until fully combined.
3. Using a stand mixer fitted with the paddle attachment, cream the softened European-style unsalted butter with granulated sugar and light brown sugar on medium-high speed for 3 minutes, until pale and fluffy.
4. Add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Mix in the pure vanilla extract until just combined.
6. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until no streaks of flour remain.
7. Fold in the white chocolate chunks and roughly chopped roasted macadamia nuts with a spatula until evenly distributed.
8. Scoop 2-tablespoon portions of dough and roll each into a 6-inch rope on a lightly floured surface.
9. Shape each rope into a circle, pinching the ends firmly to form a wreath.
10. Arrange the wreaths 2 inches apart on the prepared baking sheets.
11. Bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft.
12. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Crunchy on the outside with a chewy center, these cookies offer a delightful contrast in textures. The buttery macadamias and sweet white chocolate create a luxurious flavor that’s perfect for gifting or serving with a drizzle of melted dark chocolate for an elegant touch.

Cherry Vanilla Wreath Cookies with Almond Glaze

Oh, you know those moments when you want something festive but not overly complicated? These cherry vanilla wreath cookies are exactly that—a buttery, tender cookie with sweet-tart cherries and warm vanilla notes, all wrapped up in a delicate almond glaze that makes them perfect for holiday gatherings or just because.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup European-style unsalted butter, softened to 68°F
• 3/4 cup granulated cane sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 tablespoon pure Madagascar bourbon vanilla extract
• 1/2 cup dried Montmorency cherries, finely chopped
• 1 cup confectioners’ sugar, sifted
• 2 tablespoons whole milk, at room temperature
• 1/2 teaspoon pure almond extract
• 1/4 cup sliced almonds, toasted

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream the softened European-style unsalted butter and granulated cane sugar in a stand mixer fitted with the paddle attachment on medium speed for 3 minutes, until pale and fluffy.
3. Add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
4. Mix in the pure Madagascar bourbon vanilla extract until just combined.
5. Gradually add the sifted all-purpose flour on low speed, mixing until a soft dough forms, about 1 minute.
6. Fold in the finely chopped dried Montmorency cherries with a silicone spatula until evenly distributed.
7. Portion the dough into 1-tablespoon balls and roll each into a 6-inch rope on a lightly floured surface.
8. Shape each rope into a wreath form, pinching the ends together to seal.
9. Arrange the wreaths 2 inches apart on the prepared baking sheets.
10. Bake for 12-14 minutes, until the edges are lightly golden but the centers remain pale.
11. Transfer the cookies to a wire rack and cool completely to 75°F, about 30 minutes.
12. Whisk together the sifted confectioners’ sugar, whole milk, and pure almond extract in a small bowl until smooth.
13. Drizzle the almond glaze over the cooled cookies using a piping bag or spoon.
14. Immediately sprinkle with toasted sliced almonds before the glaze sets.

You’ll love how the tender, buttery crumb gives way to chewy cherry bits, while the almond glaze adds a subtle nutty sweetness that balances the vanilla warmth. Try serving these alongside spiced chai or gifting them in decorative tins—they stay wonderfully soft for days.

Brown Butter Sage Wreath Cookies with Sea Salt

Now, picture this: you’re craving something sweet but sophisticated, something that feels festive yet works any time of year. These brown butter sage wreath cookies with a sprinkle of sea salt are exactly that—buttery, herby, and just salty enough to keep you coming back for more.

Ingredients

• 1 cup unsalted European-style butter, browned and cooled
• ¾ cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 teaspoons pure vanilla extract
• 2¼ cups all-purpose flour, sifted
• 1 tablespoon finely minced fresh sage leaves
• ½ teaspoon fine sea salt
• 1 tablespoon coarse sea salt for finishing

Instructions

1. Brown 1 cup unsalted European-style butter in a heavy-bottomed saucepan over medium heat, swirling constantly until nutty aroma develops and milk solids turn amber-brown, about 5-7 minutes.
2. Immediately transfer browned butter to a heatproof bowl to prevent further cooking, scraping all toasted solids from pan.
3. Cool browned butter completely to room temperature, about 45 minutes, until solidified but still pliable.
4. Combine cooled brown butter and ¾ cup granulated sugar in stand mixer bowl, creaming on medium-high speed until pale and fluffy, about 3 minutes.
5. Add 1 large lightly beaten pasture-raised egg and 2 teaspoons pure vanilla extract, mixing just until incorporated.
6. Whisk together 2¼ cups sifted all-purpose flour, 1 tablespoon finely minced fresh sage, and ½ teaspoon fine sea salt in separate bowl.
7. Gradually add dry ingredients to wet mixture on low speed until dough just comes together, being careful not to overmix.
8. Divide dough in half, shaping each portion into disc, wrapping tightly in plastic wrap, and chilling for at least 2 hours until firm.
9. Preheat oven to 350°F and line baking sheets with parchment paper.
10. Roll chilled dough to ¼-inch thickness between two sheets of parchment paper to prevent sticking.
11. Cut dough with 3-inch round cookie cutter, then use 1-inch round cutter to remove centers, creating wreath shapes.
12. Arrange wreaths on prepared baking sheets, spacing 2 inches apart to allow for spreading.
13. Bake at 350°F for 10-12 minutes until edges are lightly golden while centers remain pale.
14. Immediately sprinkle warm cookies with coarse sea salt, using fingertips for even distribution.
15. Transfer cookies to wire rack to cool completely, about 30 minutes, before serving.

Melt-in-your-mouth tender with a crisp edge, these cookies deliver complex nuttiness from the brown butter that plays beautifully against the earthy sage. The coarse salt crystals provide satisfying crunch and heighten all the flavors, making these wreaths equally stunning on a holiday platter or with afternoon tea.

Caramel Stuffed Wreath Cookies with Pecans

Oh, the holidays just got a whole lot more decadent with these caramel-stuffed wreath cookies. You’ll love how the buttery pecan dough wraps around that gooey caramel center, creating the perfect festive treat that’s sure to impress your guests.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted European-style butter, softened
• 3/4 cup granulated cane sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt
• 24 soft caramel candies, unwrapped
• 1 cup toasted pecans, finely chopped
• 1 tablespoon heavy cream
• 1/4 cup sparkling sugar for finishing

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream the softened European-style butter and granulated cane sugar together in a stand mixer fitted with the paddle attachment on medium speed for 3 minutes until light and fluffy.
3. Add the lightly beaten pasture-raised eggs one at a time, mixing until fully incorporated after each addition.
4. Stir in the pure vanilla extract until just combined.
5. Whisk together the all-purpose flour and fine sea salt in a separate bowl.
6. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until the dough comes together without overworking it.
7. Fold in the finely chopped toasted pecans using a spatula until evenly distributed.
8. Divide the dough into 24 equal portions, about 1 tablespoon each.
9. Flatten each portion into a 2-inch circle in your palm.
10. Place one unwrapped soft caramel candy in the center of each dough circle.
11. Carefully wrap the dough around the caramel, pinching the seams securely to completely enclose it.
12. Roll each filled dough ball between your palms to create a smooth sphere.
13. Use your thumb to create a hole in the center of each ball, then gently shape into a wreath form.
14. Arrange the wreaths 2 inches apart on the prepared baking sheets.
15. Brush each wreath lightly with heavy cream using a pastry brush.
16. Sprinkle generously with sparkling sugar for a festive finish.
17. Bake for 12-14 minutes until the edges are golden brown but the centers still appear slightly soft.
18. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly balanced between crisp edges and chewy centers, these cookies reveal molten caramel pockets that pair wonderfully with the toasted pecan crunch. Serve them warm with vanilla bean ice cream for an elevated dessert experience, or package them in cellophane bags tied with ribbon as thoughtful homemade gifts.

Red Velvet Wreath Cookies with Cream Cheese Frosting

Fancy whipping up some festive treats that’ll have everyone asking for your secret? These stunning red velvet wreath cookies are surprisingly simple to make, and that tangy cream cheese frosting is absolutely irresistible. You’ll love how these vibrant cookies bring holiday cheer to any cookie platter.

Ingredients

• 2 ¼ cups all-purpose flour, sifted
• ¼ cup Dutch-process cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup unsalted European-style butter, softened to 68°F
• 1 ½ cups granulated cane sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 tablespoon red gel food coloring
• 1 teaspoon distilled white vinegar
• 8 ounces full-fat cream cheese, at room temperature
• ½ cup unsalted butter, softened
• 4 cups confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together the sifted all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt in a medium bowl until fully incorporated.
3. Cream the softened European-style butter and granulated cane sugar in a stand mixer fitted with the paddle attachment on medium-high speed for exactly 3 minutes until pale and fluffy.
4. Add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully emulsified.
5. Incorporate the pure vanilla extract, red gel food coloring, and distilled white vinegar, mixing on low speed until the batter achieves a uniform crimson hue.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain, being careful not to overwork the dough.
7. Transfer the dough to a piping bag fitted with a large open star tip.
8. Pipe 3-inch wreath shapes onto the prepared baking sheets, leaving 2 inches between each cookie for spreading.
9. Bake for 8-10 minutes until the edges are set but the centers still appear slightly soft.
10. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11. For the frosting, beat the room-temperature cream cheese and softened butter in a clean bowl on medium speed for 2 minutes until smooth and creamy.
12. Gradually add the sifted confectioners’ sugar in three additions, mixing on low speed after each until incorporated.
13. Incorporate the pure vanilla extract and fine sea salt, then increase speed to high and beat for 1 minute until light and fluffy.
14. Transfer the frosting to a piping bag fitted with a small round tip.
15. Pipe decorative swirls around the cooled wreath cookies, creating festive patterns.

Just baked, these cookies boast a tender crumb with that signature red velvet tang, perfectly balanced by the rich cream cheese frosting. The contrast between the deep crimson cookie and snowy white frosting makes them almost too beautiful to eat—almost! Try arranging them on a tiered stand for your holiday party or gifting them in decorative tins for a homemade touch that truly shines.

Summary

Embark on a delightful holiday baking adventure with these 22 festive wreath cookies! From classic family recipes to creative new twists, there’s something for every cookie lover. We’d love to hear which recipes become your favorites—leave a comment below and share this sweet inspiration with fellow bakers on Pinterest. Happy baking!