The great thing about decorated cut out cookies is that the sky is the limit when it comes to creating new shapes and designs. I follow some incredible cookie decorators and they're always putting cookie cutters together to make new creations.
I saw wreath cookies similar to these a couple years ago, made out of gingerbread and decorated with royal icing. They looked adorable but tasted horrible. No offense to the bakery that made them; I'm just not a fan of gingerbread or royal icing.
So last year I decided to try recreating these with my Cream Cheese Sugar Cookies and Cookie Icing.
I used this 8-petal flower from a cookie cutter set that had been my grandmother's. The miniature curvy hexagon (or whatever it is you call this shape) came from a set that I got as a gift from a friend.
The two cookie cutters worked perfectly together. The bakery wreaths had a simple circle in the middle, which would work, too. But I really like the look with the curvy hexagon.
I outlined with cookies with royal icing. I often outline simple shapes with my Cookie Icing for Outlining, but for intricate shapes like stars and these wreaths, I find that royal icing works better and doesn't change the taste of the finished cookie.
Then I filled the outlined cookies with Cookie Icing for Filling. If you're new to outlining and filling cookies, I highly recommend reading Bridget Edwards' cookbook, Decorating Cookies. She explains the process incredibly well.
Once the cookies were filled, I placed red confetti circle sprinkles around the wreath and covered the rest of the cookie with green sugar sprinkles.
Ta-da! Pretty Little Christmas Wreath Cookies. If I really wanted to get fancy, I could have added some red fondant bows or other decorations of the sort, but I like to keep things simple.
Pretty Little Christmas Wreath Cookies
- prepared sugar cookie dough (try these Cream Cheese Sugar Cookies or use your own favorite recipe)
- a 2½-inch flower-shaped cookie cutter (with 6 or 8 petals)
- a 1-inch curvy hexagon cookie cutter OR use a 1-inch circle (mine came in a set like this one)
- royal icing (I use the recipe from Bridget Edwards' blog, Bake at 350; I usually make a half of a batch, since I'm only using it for outlining)
- icing bag and a #3, #4, or #5 round tip
- Cookie Icing for Filling
- squeeze bottle for icing (or use a plastic zipper bag with the corner cut off)
- red confetti circle sprinkles
- green sugar sprinkles
- Roll sugar cookie dough out into 1/4" thickness.
- Using well-floured cookie cutters, cut flower shapes out of dough.
- Cut a curvy hexagon out of the center of each flower.
- Bake cookies according to recipe directions and allow to cool completely.
- Outline inside and outside of wreath cookies with royal icing, using the round tip.
- Let royal icing dry. (This doesn't take very long.)
- Fill royal icing outlines with cookie icing, spreading with toothpick as needed.
- While cookie icing is still wet, place red confetti sprinkles around the wreath.
- Immediately top rest of icing with green sugar sprinkles.
- Let icing dry for a couple hours before handling or packaging cookies.