Description
Wreath Butter Cookies are delightful, buttery treats with vibrant red and green swirls, perfect for festive occasions. These soft, melt-in-your-mouth cookies are beautifully piped into wreath shapes and decorated with colorful sprinkles, making them both visually appealing and delicious.
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
Decorations
- Red gel food colouring
- Sprinkles
Instructions
- Whisk butter and sugar: Whisk together the unsalted butter and icing sugar until the mixture is creamy and smooth, which will create a light base for the dough.
- Add egg white: Incorporate the egg white by whisking it into the creamy butter and sugar mixture until fully combined.
- Mix in vanilla: Add the vanilla extract and stir well to evenly distribute the flavor throughout the dough.
- Add dry ingredients: Add the salt, all-purpose flour, and cornstarch to the wet mixture. Use a spatula to gently fold and mix until a soft dough forms, avoiding overmixing.
- Divide and color dough: Weigh the dough and divide it into two equal portions. Gradually add red gel food colouring to one half, mixing until you reach your desired shade.
- Prepare piping bags: Place each portion of dough into separate piping bags. Pipe the dough in alternating stripes onto a piece of plastic wrap, making two layers of each color to create a marbled effect.
- Form dough cylinder: Roll the striped dough using the plastic wrap into a tight cylinder. Trim any excess plastic wrap at the ends with scissors.
- Set up star nozzle bag: Insert the dough cylinder into another piping bag fitted with a 1 cm (1/3 inch) star nozzle, ensuring you do not use smaller nozzles for optimal piping texture.
- Pipe wreath shapes: Pipe the dough onto a parchment-lined baking sheet, forming circles to create wreath shapes. Tap the edges gently with your finger if the circle's closure looks uneven to smooth it out.
- Add sprinkles and bake: Sprinkle the cookies with sprinkles evenly. Bake in a preheated oven at 180°C (350°F) for 12 minutes or until the cookies are dry but not browned.
Notes
- Use grams for all measurements to ensure accuracy, as this recipe is sensitive to small changes.
- Do not overbake the cookies; they should be dry but not golden to maintain a soft texture.
- Use a star nozzle with at least 1 cm diameter for piping to get the best wreath shape and texture.
- If the color is too intense, add the gel food coloring gradually to control the hue.
- Plastic wrap helps to create neat stripes and easy handling of the dough cylinder for piping.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
