Frosted Sugar Cookie Wreaths

Name: Frosted Sugar Cookie Wreaths
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 38
Ingredients: 175 g unsalted butter, softened; 150 g caster sugar; 1 tsp. vanilla extract; 1 medium egg white; Finely grated zest 1 clementine or 1/2 small orange; 1 tsp. baking powder; 275 g plain flour, plus extra to dust; 200 g icing sugar; Small handful thyme, leaves picked; Gold star sugar sprinkles

This recipe makes plenty of crisp cookies, ideal for gifting in boxes or cellophane bags (or storing and enjoying, as they keep brilliantly). Once iced, you can decorate with herbs or sugar sprinkles, or keep them plain.

By Meike BeckUpdated: 18 December 2023

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preview for Frosted Sugar Cookie Wreaths Made With Love

There is nothing more thoughtful than a homemade gift at Christmas time, not to mention if you batch bake a recipe it's more economical too. So get baking this festive period with our orange zest biscuits and decorate them with icing and thyme leaves/sugar sprinkles as desired.

If you are a fan of this gifting idea, then we have plenty more recipes for you to try.

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Yields:

Prep Time:

45 mins

Cook Time:

15 mins

Total Time:

1 hr

Cal/Serv:

Ingredients

For the cookies

175 g
unsalted butter, softened
150 g
caster sugar
1 tsp.
vanilla extract
1
medium egg white
Finely grated zest 1 clementine or 1/2 small orange
1 tsp.
baking powder
275 g
plain flour, plus extra to dust

For the icing and decoration, optional

200 g
icing sugar
Small handful thyme, leaves picked
Gold star sugar sprinkles

Directions

1. Step 1For the cookies, using a freestanding mixer, or a handheld electric whisk and a large bowl, beat the butter and sugar until pale and fluffy.
2. Step 2Beat in the vanilla, egg white and clementine/orange zest. Add the baking powder, flour and a pinch of fine salt and beat until combined. Tip dough out on to a work surface and shape into a disc. Wrap at chill for at least 30min (up to 24hr), to firm up.
3. Step 3Line 2-3 large baking sheets with baking parchment. Flour a work surface and roll out dough to 3mm thick. Stamp out circles using a 7cm round plain or fluted cutter. Transfer circles to the lined sheets, spacing slightly apart. Repeat with remaining dough and trimmings.
4. Step 4Using a 2-2.5cm round fluted or plain cutter (or the base of a piping nozzle), stamp out the centres of the rounds. Re-roll trimmings as before and stamp out more cookies, if you like. You should have about 38. Chill for 20min, to firm up.
5. Step 5Preheat oven to 180°C (160°C fan) mark 4. Bake the biscuits for 12-14min, or until light golden at the edges. Leave to cool for 3min on the sheets, then transfer to wire racks to cool completely.
6. Step 6For the icing, if making, sift the icing sugar into a medium bowl and mix in enough water to make a thick, but spreadable consistency. Using a small palette knife, thinly spread the icing on top of the cookies and return to the wire racks (icing up). While still wet, decorate with herbs or sugar sprinkles, if you like. Leave to set before serving.