Description
Delight in these festive Wreath Butter Cookies, featuring a beautiful swirl of red and green dough piped into elegant wreath shapes and topped with colorful sprinkles. Perfect for holiday celebrations, these buttery, tender cookies are baked to a delicate finish, making them both visually stunning and delicious.
Ingredients
Scale
Main Dough Ingredients
- 100 g unsalted butter at room temperature
- 50 g icing sugar
- 1 egg white
- 1 tsp vanilla extract or essence
- ½ tsp salt
- 100 g all-purpose flour
- 60 g cornstarch
Decoration
- Red gel food colouring
- Sprinkles
Instructions
- Prepare the butter and sugar: Whisk together the unsalted butter and icing sugar until creamy and well combined to create a smooth base for your dough.
- Add the egg white: Incorporate the egg white by whisking again thoroughly until the mixture is smooth and slightly fluffy.
- Mix vanilla: Stir in the vanilla extract or essence to infuse the dough with a lovely aroma and flavor.
- Add dry ingredients: Add the salt, all-purpose flour, and cornstarch to the wet mixture. Use a spatula to gently mix until just combined into a smooth dough.
- Divide and colour the dough: Weigh the dough and divide it into two equal portions. Gradually add red or green gel food colouring to one half, mixing until your desired color is achieved.
- Prepare dough for piping: Place each colored dough portion into separate piping bags. Pipe the colors alternately onto a piece of plastic wrap in a couple of layers, being careful not to make too many layers for vivid stripes.
- Form dough cylinder: Roll the layered dough on the plastic wrap into a cylinder and trim excess plastic wrap from the ends using scissors.
- Fit into piping bag: Insert the wrapped dough cylinder into another piping bag fitted with a large star nozzle about 1cm or 1/3 inch in diameter. Avoid smaller nozzles to preserve the pattern.
- Pipe wreath shapes: Pipe the dough onto a baking sheet lined with parchment paper, carefully forming circles to resemble wreaths. Smooth out any imperfections by gently tapping the dough with your finger.
- Add sprinkles and bake: Sprinkle the dough wreaths with sprinkles for decoration. Bake in a preheated oven at 180°C (350°F) for 12 minutes or until the cookies are dry but not browned.
Notes
- Use a kitchen scale to measure ingredients in grams for precise results, as this recipe is sensitive to measurement changes.
- Be careful not to use small piping nozzles to ensure the colors and textures blend as intended.
- Do not overbake; cookies should be dry but not golden to maintain tenderness.
- You can swap the red food coloring with green or other festive colors as desired.
- Allow the cookies to cool completely before storing to maintain crispness.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 15 mg
