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Christmas Wreath Cookies

Beautifully shaped cookies with a buttery flavor and hints of almond and lemon, perfect for holiday sharing and decoration.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 32 cookies
Course: Dessert, Snack
Cuisine: Dutch, Holiday
Calories: 65
Ingredients Method Notes

Ingredients
  

Dough ingredients
  • 2 cups all-purpose flour Use a fresh bag if possible.
  • 1/4 teaspoon salt Use fine sea salt for a different flavor.
  • 1/3 cup granulated sugar Can swap some for brown sugar for a caramel flavor.
  • 1 teaspoon vanilla extract Provides the classic cookie flavor.
  • 1/4 teaspoon lemon extract or 1 teaspoon lemon zest For a fresher citrus note.
  • 1/2 teaspoon almond extract Can replace with more vanilla for a milder taste.
  • 1 large egg Provides binding and richness.
  • 1/4 cup cold butter Keep cold for best results.
  • up to 5 tablespoons milk Added as needed to bind the dough.
Topping ingredients
  • 1 large egg For brushing on cookies.
  • 1 tablespoon water Mixed with the egg for brushing.
  • 3 tablespoons granulated sugar For sprinkling on top.
  • 3 tablespoons sliced almonds Adds crunch and flavor.

Method
 

Preparation
  1. In a large bowl, stir together the flour, salt, sugar, vanilla, lemon extract or zest, and almond extract.
  2. Cut the cold butter into the flour with a pastry blender until the mixture looks like small peas.
  3. 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.
  4. Knead the dough by hand until it feels smooth and workable, adding more milk if necessary.
  5. Wrap the dough in plastic and chill it for 30 minutes.
Baking
  1. Preheat the oven to 350°F and line two baking sheets with parchment or lightly grease them.
  2. 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.
  3. Transfer the rings to the baking sheets and gather reroll scraps as needed.
  4. Whisk the second egg with 1 tablespoon water and brush the rings with it.
  5. Sprinkle with granulated sugar and sliced almonds, then bake for 15 to 20 minutes until set and lightly golden.
  6. Let the cookies cool completely on the trays.
Finishing Touches
  1. Thread ribbon through the holes to hang them on the tree, if desired.
  2. Store in an airtight container at room temperature if not consuming right away.

Notes

These cookies are best stored in a cool place and can be frozen for up to 2 months. Reheat gently if desired.