These Festive Dutch Kerstkransjes Christmas Wreath Cookies are pure holiday comfort. They look pretty on the tree, and they taste just as lovely as they look. I always think of them as the kind of cookie that brings a little joy before the first bite, because they are both edible and decorative. That makes them feel extra special for family gatherings, cookie swaps, or a quiet afternoon of baking at home.
What makes these Christmas wreath cookies shine is the simple, old-fashioned dough. You start with 2 cups all-purpose flour, 1/4 teaspoon salt, 1/3 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon lemon extract or 1 teaspoon lemon zest, 1/2 teaspoon almond extract, 1 large egg, 1/4 cup cold butter, and up to 5 tablespoons milk. Then, for the topping, you use 1 large egg, 1 tablespoon water, 3 tablespoons granulated sugar, and 3 tablespoons sliced almonds. The flavor is buttery, lightly sweet, and warmly fragrant, with almond and lemon giving the cookies that classic Dutch holiday taste.
The method is simple, too. First, you mix the dry ingredients, cut in the butter, then add the egg and enough milk to bring the dough together. After a short chill, you roll, cut, brush, sprinkle, and bake. Because the dough is easy to handle, this recipe works well even if you do not bake often. In addition, the wreath shape is fun to make, and the ribbon hole gives the cookies their traditional Christmas look.
These cookies are perfect for December days when you want something festive without a lot of fuss. They are lovely for holiday trays, tree decorating parties, church events, or gift boxes. Also, since they keep well for a short time, they fit right into busy holiday planning.
Why You’ll Love This Festive Dutch Kerstkransjes Christmas Wreath Cookies
- Simple ingredients: You likely have most of the items already in your kitchen.
- Pretty presentation: The wreath shape makes these cookies look festive right away.
- Easy holiday project: The steps are straightforward, so the recipe feels relaxed, not stressful.
- Balanced flavor: Vanilla, almond, and lemon give the cookies a soft, bright taste.
- Great for sharing: With 32 servings, this batch works well for family, neighbors, and holiday cookie tins.
All-Purpose Flour Tips
All-purpose flour is the base of this dough, so use a fresh bag if possible. If the flour has been sitting in your pantry for a long time, it can lose a little freshness, and that can affect flavor. Also, measure it carefully. Too much flour can make the dough dry, while too little can make the cookies spread too much. For the best result, spoon the flour into your measuring cup and level it off gently.
Options for Substitutions
- Use fine sea salt instead of regular table salt if that is what you have on hand.
- Swap brown sugar for part of the granulated sugar if you want a deeper, more caramel-like flavor.
- Use orange zest instead of lemon extract for a warmer citrus note.
- Replace almond extract with extra vanilla if someone in the family prefers a milder taste.
- Use half-and-half or whole milk instead of regular milk for a slightly richer dough.
- If you do not want sliced almonds, use coarse sugar only on top for a simpler finish.
Watch Out for These Mistakes
One common mistake is adding too much milk too fast. This dough should come together slowly, and it should feel soft but not sticky. So, add the milk little by little, then stop as soon as the dough holds together. If you pour in all the milk at once, the dough may become too wet and hard to roll.
Another issue is skipping the chill time. The dough needs that 30-minute rest so the butter firms up. As a result, the cookies roll out more easily and keep their shape better in the oven. If you try to cut and bake the dough right away, the rings may warp or spread.
Also, do not roll the dough too thin. About 1/4 inch thick is a good target. If the dough is too thin, the cookies can bake too fast and become brittle. On the other hand, if the dough is too thick, they may not bake evenly.
Finally, watch the baking time closely. These Christmas wreath cookies should be just lightly golden, not dark brown. Since ovens vary, check them near the 15-minute mark. Then, let them cool fully on the tray, because warm cookies are more delicate and can break when moved.
What to Serve With Festive Dutch Kerstkransjes Christmas Wreath Cookies?
These festive cookies pair beautifully with a warm mug of tea, coffee, or hot cocoa, since their almond and lemon flavors taste especially nice with a cozy drink. In addition, they work well on a holiday dessert tray next to gingerbread, shortbread, or butter cookies. If you are serving them after dinner, try adding fresh fruit, a small bowl of vanilla pudding, or even a light custard. That way, you get a balanced holiday spread without making the table feel too heavy.
Storage Instructions
Store: Keep the cookies in an airtight container at room temperature for up to 5 days. For the best taste and texture, store them away from heat and moisture. If you plan to hang them on the tree, do so close to Christmas so they do not go stale.
Freeze: Freeze baked cookies for up to 2 months. Place them in a single layer first, or separate layers with parchment paper so they do not stick together. For the best results, freeze them without the ribbon, then add the ribbon after thawing.
Reheat: These cookies do not need much reheating, but if you want them a little warm, place them in a low oven for a few minutes. On the stovetop, use a covered pan on very low heat for a short time only. In the microwave, heat one cookie at a time for just a few seconds, since too much heat can make them soft or dry.
Recipe Info
Preparation Time: 45 minutes, plus 30 minutes chill
Cooking Time: 20 minutes
Total Time: 1 hour 35 minutes
Difficulty Level: Easy
Servings: 32
Kcal: 65 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: about 2,000 to 2,250
Protein: about 35 to 45 grams
Fat: about 70 to 85 grams
Carbohydrates: about 300 to 340 grams
Ingredients
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2 cups all-purpose flour
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1/4 teaspoon salt
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1/3 cup granulated sugar
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1 teaspoon vanilla extract
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1/4 teaspoon lemon extract (or 1 teaspoon lemon zest)
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1/2 teaspoon almond extract
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1 large egg
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1/4 cup cold butter
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5 tablespoons milk, added as needed
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1 large egg
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1 tablespoon water
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3 tablespoons granulated sugar
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3 tablespoons sliced almonds
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
In a large bowl, stir together the flour, salt, sugar, vanilla, lemon extract or zest, and almond extract. This first mix gives the dough its base flavor, and it also helps spread the seasonings evenly through the cookies.
Step 2: Cut in the Butter
Next, cut the cold butter into the flour with a pastry blender until the mixture looks like small peas. Because the butter stays cold, it helps the cookies stay tender and hold their shape better while baking.
Step 3: Add the Egg and Milk
Add the egg and mix for 2 to 3 minutes. Then stir in the milk a little at a time. Once the dough starts to hold together, usually after about 4 tablespoons, knead it by hand. Add the last bit of milk only if the dough still feels crumbly. At this point, the dough should feel smooth and workable, not sticky.
Step 4: Chill, Roll, and Cut the Rings
Wrap the dough in plastic and chill it for 30 minutes. After that, heat the oven to 350°F and line two baking sheets with parchment or lightly grease them. Roll the dough on a floured surface to about 1/4 inch thick, then cut rings with a large round cutter and a smaller cutter for the center hole. A glass and a bottle cap can also work well if you do not have cutters.
Step 5: Add the Topping and Bake
Move the rings to the baking sheets, then gather and reroll the scraps until the dough is used up. Whisk the second egg with 1 tablespoon water, brush the rings with it, and sprinkle with granulated sugar and sliced almonds. Bake for 15 to 20 minutes, until the cookies are set and lightly golden. Then cool them completely on the trays before lifting them off.
Step 6: Finish and Store
Thread ribbon through the holes to hang them on the tree, if you like that classic look. If you are storing them instead, keep them in an airtight container at room temperature. Since they can go stale, hang them on the tree close to Christmas for the freshest taste.
Conclusion
Festive Dutch Kerstkransjes Christmas Wreath Cookies are a sweet holiday tradition that feels both simple and special. With a buttery dough, a light almond-citrus flavor, and a pretty wreath shape, they are a lovely choice for Christmas baking. Best of all, the steps are easy to follow, so you can make them with confidence.
If you try this recipe, I would love to hear how it goes. Share your results, leave a note with your favorite variation, or explore more holiday cookie recipes for your next baking day.
Christmas Wreath Cookies
Ingredients
Method
- In a large bowl, stir together the flour, salt, sugar, vanilla, lemon extract or zest, and almond extract.
- Cut the cold butter into the flour with a pastry blender until the mixture looks like small peas.
- Add the egg and mix for 2 to 3 minutes. Stir in the milk a little at a time until the dough starts to hold together.
- Knead the dough by hand until it feels smooth and workable, adding more milk if necessary.
- Wrap the dough in plastic and chill it for 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment or lightly grease them.
- Roll the dough on a floured surface to about 1/4 inch thick and cut rings with a large round cutter and a smaller cutter for the center hole.
- Transfer the rings to the baking sheets and gather reroll scraps as needed.
- Whisk the second egg with 1 tablespoon water and brush the rings with it.
- Sprinkle with granulated sugar and sliced almonds, then bake for 15 to 20 minutes until set and lightly golden.
- Let the cookies cool completely on the trays.
- Thread ribbon through the holes to hang them on the tree, if desired.
- Store in an airtight container at room temperature if not consuming right away.
