kid-approved

Colorful Sugar Cookie Wreaths

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Fun, colorful, kid-friendly, cut-out sugar cookie wreath recipe made with free range eggs. | nelliesfreerange.com
Fun, colorful, kid-friendly, cut-out sugar cookie wreath recipe made with free range eggs. | nelliesfreerange.com Fun, colorful, kid-friendly, cut-out sugar cookie wreath recipe made with free range eggs. | nelliesfreerange.com
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prep time 90 minutes
cook time 9-11 minutes
yield 12-15 wreaths

Overview

Celebrate the colors of the season with these colorful sugar cookie wreaths! And get the kids involved for more fun—they can help mix and roll out dough, as well as cut out, paint, and arrange leaves into wreaths before baking. If you prefer a more natural look, skip the food coloring and just bake plain. Whether you choose colorful or natural, these sugar cookie wreaths are sure to be a hit around the holidays! So break out your cookie cutter collection and make some memories in the kitchen.

BY:Marie Saba

Ingredients

  • 8 tablespoons (1 stick) Nellie's Free Range Unsalted Butter
  • 1 cup sugar
  • 1 large Nellie’s Free Range Egg
  • 2 tablespoons half-and-half
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • Special equipment: small leaf cookie cutter, food coloring, clean paint brush

Directions

  • In a large mixing bowl, beat butter and sugar until creamy. Add egg, half-and-half, and almond extract, and mix until well combined.
  • Place dry ingredients in a small bowl and mix to combine. Add dry ingredients to butter mixture and beat until cookie dough comes together. Gather dough into a ball and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
  • When ready to bake, line 2 baking sheets with parchment paper. Set the dough on the counter at room temperature for 10 minutes. Working with one half of the dough at a time, roll out the dough on a floured surface to about 1/8 inch thick. Cut leaf shapes out of the dough with your cookie cutter. Place the cut-out leaves on the lined baking sheet. Gather up any leftover dough, roll out again, and cut out additional leaves. Repeat with the second half of dough.
  • To paint the leaves, place about 1 teaspoon of food coloring in a small bowl. Dip your paint brush in the food coloring and have fun painting the leaves! To create wreaths, arrange 7 or 8 leaves in a small circle with each leaf slightly overlapping the next.
  • Preheat oven to 350F. Bake wreaths for 9 – 11 minutes, or until just barely golden on the edges (be careful not to let them brown). Remove from the oven and let cool.

Note:

Cookies can be stored in an airtight container at room temperature for up to one week.

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Comments Reviews

Laura M.—October 03, 2020

Can you paint the cookies after baking? I wasn’t looking at the recipe and thought we were supposed to paint them after baking🤦🏼‍♀️

Nellie's

Hi Laura, we haven't tried painting post-baking the cookies, however, you'd probably be okay testing this out one one cookie and, if it goes well, continuing from there.

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Colorful Sugar Cookie Wreaths

Overview

Celebrate the colors of the season with these colorful sugar cookie wreaths! And get the kids involved for more fun—they can help mix and roll out dough, as well as cut out, paint, and arrange leaves into wreaths before baking. If you prefer a more natural look, skip the food coloring and just bake plain. Whether you choose colorful or natural, these sugar cookie wreaths are sure to be a hit around the holidays! So break out your cookie cutter collection and make some memories in the kitchen.

BY:Marie Saba

Ingredients

  • 8 tablespoons (1 stick) Nellie's Free Range Unsalted Butter
  • 1 cup sugar
  • 1 large Nellie’s Free Range Egg
  • 2 tablespoons half-and-half
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • Special equipment: small leaf cookie cutter, food coloring, clean paint brush

Directions

  • In a large mixing bowl, beat butter and sugar until creamy. Add egg, half-and-half, and almond extract, and mix until well combined.
  • Place dry ingredients in a small bowl and mix to combine. Add dry ingredients to butter mixture and beat until cookie dough comes together. Gather dough into a ball and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
  • When ready to bake, line 2 baking sheets with parchment paper. Set the dough on the counter at room temperature for 10 minutes. Working with one half of the dough at a time, roll out the dough on a floured surface to about 1/8 inch thick. Cut leaf shapes out of the dough with your cookie cutter. Place the cut-out leaves on the lined baking sheet. Gather up any leftover dough, roll out again, and cut out additional leaves. Repeat with the second half of dough.
  • To paint the leaves, place about 1 teaspoon of food coloring in a small bowl. Dip your paint brush in the food coloring and have fun painting the leaves! To create wreaths, arrange 7 or 8 leaves in a small circle with each leaf slightly overlapping the next.
  • Preheat oven to 350F. Bake wreaths for 9 – 11 minutes, or until just barely golden on the edges (be careful not to let them brown). Remove from the oven and let cool.

Note:

Cookies can be stored in an airtight container at room temperature for up to one week.