I Heart Baking Christmas Wreath Cookies With Soft Frosting

I Heart Baking Christmas Wreath Cookies With Soft Frosting I started by making a batch of my sugar cookie dough (recipe in my new book!), and rolled it out to about 1 8 inch thick. then i used a simple round cookie cutter, plus the back end of a large star piping tip, to create my wreath shape. then i baked them at 350f for about 11 minutes. Weigh the dough and divide it into two exact portions. add red or green food coloring to one of the halves a bit at a time until you like the color. place each dough in a piping bag and use it to lay the colors onto a piece of plastic wrap. don’t make too many layers of color. i made two layers of each color.

I Heart Baking Christmas Wreath Cookies With Soft Frosting Mix flour, salt, and baking powder in a medium bowl. in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar; add dry ingredients, and mix until incorporated. with the mixer running, add egg, milk, lemon, and vanilla; mix until incorporated. transfer the dough to a work surface. 1 : to cut out wreath shape i used 2 round cutters with a scalloped edge. 2 : color royal icing with leaf green and yellow gel food colori until you reach desired green color. thin royal icing to 15 second consistency. (how to thin royal icing) 3 : start by outlining and flooding the cookie with green royal icing (15sec). In a medium saucepan, melt the butter over medium low heat. add the marshmallows. cook, stirring frequently, until completely melted. remove the pan from the heat and add the salt, food coloring, and vanilla. stir until the mixture is uniformly green. add the crushed cornflakes and the remaining 2 cups of cornflakes. Add a little green food gel color and mix until well blended before you roll out the dough. roll out the dough and cut some circles the size you want. these are 2 1⁄2″ with a 1 1⁄4″ circle cut out of the center. bake according to the recipe directions. let the cookies cool completely before you begin to decorate.

Christmas Wreath Cookies The Bearfoot Baker In a medium saucepan, melt the butter over medium low heat. add the marshmallows. cook, stirring frequently, until completely melted. remove the pan from the heat and add the salt, food coloring, and vanilla. stir until the mixture is uniformly green. add the crushed cornflakes and the remaining 2 cups of cornflakes. Add a little green food gel color and mix until well blended before you roll out the dough. roll out the dough and cut some circles the size you want. these are 2 1⁄2″ with a 1 1⁄4″ circle cut out of the center. bake according to the recipe directions. let the cookies cool completely before you begin to decorate. Prep baking trays and oven – line baking sheets with parchment and preheat oven as directed. roll out and cut wreaths – roll out the chilled dough on a lightly floured surface. then, cut out 3 inch rounds with the larger cutter. next, use the smaller cutter to cut out and remove the center of each cookie. We added cream cheese to the dough of our sugar cookie, giving it a rich and creamy texture that is simply irresistible. we also added vanilla extract to give these cookies a classic flavor. these christmas wreath cookies are elevated even further by a frosting that includes honey for a touch of sweetness and milk for a creamy consistency.