Description
These Wreath Butter Cookies feature a delightful blend of buttery richness and a beautiful swirl of red and green dough, perfect for festive occasions. With a crisp texture and charming sprinkles on top, they’re a visually appealing treat that’s simple to prepare and perfect for sharing.
Ingredients
Scale
Dough
- 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
- Whisk butter and sugar: Whisk together the unsalted butter and icing sugar until the mixture becomes creamy and smooth.
- Add egg white: Incorporate the egg white by whisking it thoroughly into the butter-sugar mixture.
- Mix in vanilla: Add the vanilla extract and mix well to combine all the flavors.
- Add dry ingredients: Add the salt, all-purpose flour, and cornstarch. Fold these into the mixture using a spatula until a dough forms.
- Divide and color dough: Weigh the dough and split it into two equal portions. Gradually add red gel food coloring to one half until the desired shade is reached.
- Prepare piping bags: Place each dough portion into separate piping bags. Pipe narrow layers of dough onto plastic wrap, alternating colors, making about two layers of each color. Roll the dough on the plastic wrap into a cylinder and trim any excess plastic wrap.
- Set up piping bag with nozzle: Insert the rolled dough cylinder into a larger piping bag fitted with a star nozzle approximately 1 cm in diameter. Avoid smaller nozzles for better results.
- Pipe wreath shapes: Pipe the dough onto a parchment-lined baking sheet in circular, wreath-like shapes. If the ends are uneven, gently tap with a finger to smooth them out.
- Add sprinkles: Generously sprinkle the cookies with decorative sprinkles for a festive touch.
- Bake cookies: Bake in a preheated oven at 180°C (350°F) for 12 minutes or until the cookies are dry but not browned.
Notes
- For best accuracy, use grams instead of cups for all measurements as the recipe is sensitive to small changes.
- Use a star nozzle about 1 cm in diameter to achieve the best piping effect and beautiful wreath shapes.
- Do not overbake; the cookies should be dry but not golden to maintain their tender texture.
- You can experiment with green gel food coloring instead of red for variety.
- Using plastic wrap to pipe the colored dough layers helps create that beautiful striped effect in the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 30 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
