Search this site

Maison Cupcake

Home Cooking and Baking by Sarah Trivuncic

  • Home
  • About
  • Recipes
    • Baking and Desserts
    • Family Food Ideas
    • Party Food Ideas
  • Misc
    • Journal
    • Classes and Events
You are here: Home / Recipes / Baking and Desserts / Christmas Wreath Cookies

Christmas Wreath Cookies

December 12, 2012 by Sarah Trivuncic 11 Comments

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!

Jump to Recipe Print Recipe

These Christmas wreath cookies are equally suitable as gifts or to hang on the Christmas tree.

Christmas Wreath Cookies with iced holly and berries and a red ribbon bow.

Can you believe I even recorded footage of me icing these? I haven’t bothered editing it until today as I fear my long suffering dad was not the best camera man. I have edited out the bits of me telling him off and cobbled together an edit for you to see now. Forgive the wobbly bits, it was recorded by a baby boomer who had never held an iPhone before!

 

I’d been inspired by some ring shaped Christmas wreath cookies shown in Decorated Gingerbread by Annie Rigg published by Ryland Peters & Small. However the ones in the book were slightly more fiddly than mine and I prefer the two colour effect I achieved myself. (Well I would, wouldn’t I).

After finishing a run of more complicated iced cookies in various colour ways for the book it was something of a relief to sit and pipe holly leaves on these Christmas tree cookies and only needing 2 colours in 3 piping bags to get the job done. Some of the book photo shoots had needed as many as 28 types of icing. Phew!

With a red ribbon to hang these Christmas tree cookies on your tree, I’m sure you’ll agree simple is best.

You might equally make these with gingerbread however I have a preference for chocolate cookie dough because it shows bright colours up beautifully.

Christmas-Wreath-Tree-Cookies

It’s ok to work cookie by cookie or ice the whole batch at once which ever suits you. You’ll get a slightly different effect with borders more pronounced if you let the border icing dry before flooding. Definitely make sure the green icing is dry before you add the red berries.

Can you store Christmas Wreath Cookies?

The chocolate cookies do go softer being left out of a tin but it’s fair to say they’ll still be edible throughout the Christmas season so you can leave your Christmas tree cookies hanging up on the tree beyond New Year.

 

Have you been decorating your own Christmas tree cookies this year?

Print Recipe
5 from 1 vote

Christmas Wreath Cookies

You will also need: round cookie cutters in different sizes – I used 7cm and 3cm baking sheet lined with baking parchment paper 3 piping bags, 2 with no2 Tala tips (fine writer), 1 with no3 Tala tips (slightly larger writer) cocktail stick Ribbon to hang cookies on the tree <em>Makes around 20 Christmas wreath cookies.</em>
Prep Time1 hour hr 50 minutes mins
Cook Time10 minutes mins
Total Time2 hours hrs
Author: Sarah Trivuncic

Ingredients

  • One batch cookie dough <ahref="http://blog.maisoncupcake.com/chocolate-cookie-dough-recipe-chocolate-cookies" see my chocolate cookie dough </a>
  • extra flour for rolling use cocoa for chocolate cookie dough
  • 1/3 batch royal icing
  • Red paste food colouring
  • Green paste food colouring
  • extra icing sugar for adjusting icing consistency
  • lemon juice for adjusting icing consistency

Instructions

  • Preheat the oven to 180c / Gas mark 4.
  • Roll out the dough to 5mm thick, dusting the surface with a little extra flour if necessary. Cut out the larger circles then make holes in them with the smaller size cutter.
  • Transfer to a lined baking sheet and bake for around 10 minutes. Allow to cool slightly before transferring to a wire rack then leave to cool completely.
  • Meanwhile split your royal icing into coloured batches. You need 80% green icing and 20% red. (To be honest you need less red than this but I’m sure you can find something else festive to do with it). Use the paste colours to tint your royal icing.
  • Split the green icing in half into two containers. One batch should be flood consistency, the other soft peak or ‘writing’ consistency.
  • The red icing needs to be soft peak or ‘writing’ consistency.
  • Fill a disposable bag fitted with no2 size Tala tip with green soft peak icing. Randomly pipe little holly shapes onto the cooled chocolate cookies. Cover the surface of the cookie with the holly shapes arranging them in sprigs of 2 or 3 leaves.
  • Fill a disposable bag fitted with no3 size Tala tip with green flood icing. Fill each holly leaf with the flood icing and allow to dry.
  • When the green icing is dry, fill a disposable bag fitted with no2 size Tala tip with red soft peak icing and pipe berries onto the holly leaves. Allow to dry completely.
  • Using short lengths of ribbon, tie loops to hang your cookies on the Christmas tree.

Notes

The chocolate cookies do go softer being left out of a tin but it’s fair to say they’ll still be edible throughout the Christmas season so you can leave them hanging up beyond New Year.

 

Christmas-Wreath-Tree-Cookies

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Baking and Desserts Tagged With: biscuits, Christmas, decorated cookies, Icing, Sugarcraft

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
Read More/Contact

« Chocolate Cookie Dough
My top baking Christmas gifts »

Comments

  1. Rosa Mayland says

    December 12, 2012 at 7:07 am

    Those cookies are so pretty!

    Cheers,

    Rosa

    Reply
  2. Nic says

    December 12, 2012 at 10:19 am

    I never did get the hang of icing holly leaves, yours are adorable!

    Reply
    • Sarah, Maison Cupcake says

      December 12, 2012 at 9:28 pm

      Thanks… they’re really just squashed little hexagons!

      Reply
  3. Susan says

    December 12, 2012 at 6:39 pm

    Beautiful…wish I could pipe like that. x

    Reply
    • Sarah, Maison Cupcake says

      December 12, 2012 at 9:28 pm

      Thank you – just needs a little practice 🙂

      Reply
  4. Deirdre says

    December 12, 2012 at 9:38 pm

    I like the way you said ‘project’, I always think that is always the way with decorated cookies!

    Deirdre @ http://www.thekitschcook.blogspot.com

    Reply
    • Sarah, Maison Cupcake says

      December 12, 2012 at 10:02 pm

      Thanks… I say ‘project’ since it’s not really a recipe. 🙂

      Reply
  5. Ellie Lane says

    December 14, 2012 at 4:14 pm

    Lol, love the drying method!

    Reply
  6. Susie @ Fold in the Flour says

    December 14, 2012 at 11:05 pm

    I really love the look of these – they look so fabulously festive especially with that red ribbon. 🙂

    Reply
  7. Rose says

    February 7, 2025 at 6:55 pm

    5 stars
    Oh the lovely little face of Ted – he was transfixed. I remember these and yes they were delicious

    Reply

Trackbacks

  1. Join the Christmas Tree Cookie Parade!Maison Cupcake | How to bake your way through life says:
    December 14, 2012 at 1:54 pm

    […] kick things off I’m entering my Christmas Wreath Cookies. If you need a cookie dough recipe then feel free to use my chocolate cookie dough which shows up […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




© 2009-2025 Sarah Trivuncic

All content copyright of site owner
Sarah Trivuncic
except where otherwise stated. All rights reserved. Neither images or text may be reproduced without permission. Privacy / Disclosure

My Book

Cover of "Bake Me I'm Yours... Sweet Bitesize Bakes" by Sarah Trivuncic; image shows a selection of small cakes and patisserie. The book has a green polka dot spine edged with pink ribbon and a bow.

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT