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Photo for - Sparkly Sugar Cookie Wreath

Sparkly Sugar Cookie Wreath

Assembling the wreaths before baking makes the decorating step so much simpler in this edible craft, perfect for the young, novice or slightly lazy baker.

  • Yields: 2 wreaths or about 3 dozen cookies
  • Preparation: 60 minutes plus chilling minutes

Ingredients

  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened
  • 1 cup (250mL) granulated sugar
  • 1 tbsp (15mL) Hewitt's - milk
  • 1 egg
  • 2 tsp (10mL) vanilla extract
  • 3 cups (750mL) all purpose flour
  • 3/4 tsp (4mL) baking powder
  • 1/2 tsp (2mL) salt
  • icing sugar
  • assorted 1 to 3-inch (0.5 to 7.5cm) festive cookie cutters

Glaze

  • 1 cup (250mL) icing sugar
  • 2 tbsp (30mL) white corn syrup
  • 2 tbsp (30mL) Hewitt's - milk
  • white edible glitter, coloured sugars, sprinkles and/or dragees

Instructions

  1. Beat butter with sugar until fluffy. Beat egg with milk and vanilla in a small bowl; beat into sugar mixture. Sift flour with baking powder and salt in a separate bowl. Add flour mixture to butter mixture; beat until dough pulls away from sides of bowl. Divide dough into two discs and chill for at least 2 hours.
  2. Preheat oven to 375°F (190°C). Line two pizza pans with a round of parchment paper.
  3. Dust work surface and rolling pin lightly with icing sugar. Roll out 1 portion of dough to 1/4-inch (5 mm) thick. Cut into shapes using cutters. Using outer edge of pizza pans as a guide, arrange cookies into two wreaths, overlapping slightly. Bake, in batches, for 12 to 14 minutes or until golden around edges and set. Cool completely on pan.

Icing

  1. Blend icing sugar with corn syrup and milk until smooth and pourable. Drizzle over wreaths and decorate as desired. Let stand 1 hour or until glaze is completely set. Carefully transfer wreath to a decorative platter.
  • If you don't have a pizza pan, use a large baking sheet and trace a 12-inch (30 cm) circle on the underside of the parchment, arrange the cookies just inside the ring.
  • Use the cookie wreath as a table centerpiece and place an unscented, flameless candle or small bowl of Christmas balls in the centre.
  • These cookies can be baked individually and simple drizzled with glaze and decorations. Bake on parchment paper lined baking sheets for 10 minutes or until just golden on the bottom.
  • The wreaths and/or cookies can be stored in an airtight container for up to 5 days or in the freezer for up to 1 month.
Photo of - Sparkly Sugar Cookie Wreath

Ingredients

  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened
  • 1 cup (250mL) granulated sugar
  • 1 tbsp (15mL) Hewitt's - milk
  • 1 egg
  • 2 tsp (10mL) vanilla extract
  • 3 cups (750mL) all purpose flour
  • 3/4 tsp (4mL) baking powder
  • 1/2 tsp (2mL) salt
  • icing sugar
  • assorted 1 to 3-inch (0.5 to 7.5cm) festive cookie cutters

Glaze

  • 1 cup (250mL) icing sugar
  • 2 tbsp (30mL) white corn syrup
  • 2 tbsp (30mL) Hewitt's - milk
  • white edible glitter, coloured sugars, sprinkles and/or dragees