These Christmas Wreath Cookies are simple buttery 3-ingredient cookies with a light, piped dough with a crispy texture. They are egg-free and dairy-free and ready in under 25 minutes.
I love to makes many cookies for Christmas and while I’m a fan of Easy Gingerbread Cookies, Almond Flour Sugar Cookies, or Healthy Sugar Cookies, I wanted today to make cookies than not only taste like Christmas but look the part to.
These cookies taste absolutely delicious and are very easy to whip up and yet they look super fancy!
Ingredients and Substitutions
You only need 3 base ingredients for these cookies that can then be decorated to infinity (and beyond).
- Dairy-Free Butter –Dairy-free butter provides the classic buttery texture and taste to these cookies. Margarine is a good substitute, though it may add a slightly different flavor. For those who can use dairy, regular unsalted butter will work but may alter the final flavor slightly.
- Powdered Sugar – Powdered sugar brings sweetness and a fine, smooth texture to the dough, which helps achieve the desired lightness. Because of this, you can’t use regular grain sugar. If you’re looking for a lower-sugar option, try powdered allulose or erythritol, although these may slightly alter the texture.
- All-Purpose Flour – All-purpose gluten-free flour could be an option for those needing a gluten-free variation, but stick to a 1:1 blend for the best results.
How to Make Christmas Wreath Cookies
These cookies are really easy to make with a piping bag.
Pour the softened dairy-free butter and powdered sugar in a mixing bowl.
Work the mixture with a silicone spatula until they are well combined.
Pour the flour on top of the sugar butter mixture.
Work the dough with the spatula until it’s pipable.
Transfer the dough to a piping bag with a star nozzle and pipe round cookies on a baking dish.
Bake the cookies for about 13-16 minutes at 350 °F (180 °C).
Carine’s Baking Tips
Here are a few more tips for perfect cookies.
- Soften the dairy-free butter correctly – Make sure the butter is softened but not melted, as overly soft butter can make the dough too runny to pipe easily.
- Use a strong piping bag – Piping cookie dough can be tough on thinner bags, so use a sturdy piping bag and a large star tip for the best shape and control.
- Chill the dough slightly if needed – If your dough is too soft to pipe, try chilling it for about 5-10 minutes. This can help it hold its shape while piping.
- Knead carefully if crumbly – If the dough appears crumbly, knead it gently with your hands to bring it together. A touch of almond milk can also help if it’s too dry.
- Control the baking time – Keep an eye on the cookies, as even slight over-baking can make them too crisp. Aim for a light golden edge only.
- Add almond extract for extra flavor – A small drop of almond extract enhances the cookie’s nutty, buttery notes without overpowering.
- Decorate after cooling fully – Ensure cookies are completely cool before icing or adding sprinkles to prevent melting or bleeding colors.
- Store with a silica packet – To keep cookies extra crisp in storage, place a food-safe silica packet in the airtight container to help absorb any excess moisture.
More Christmas Cookie Recipes
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Christmas Wreath Cookies
Ingredients
- ½ cup Dairy-Free Butter (Unsalted) - (note 1)
- ½ cup Powdered Sugar - (note 2)
- 1 cup All-Purpose Flour - (note 3)
Optional – Recommended for flavor
- 1 teaspoon Vanilla Extract
- 2 tablespoons Sprinkles
Instructions
- Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside
- In a mixing bowl, add the softened butter, powdered sugar, and optional vanilla.
- Use an electric beater or the paddle attachment of a stand mixer to beat both ingredients together until it looks creamy and pale/white in color.
- Gradually whisk in flour, beating on low-speed in until a creamy cookie dough forms. It might look crumbly at first, if so try kneading the dough, squeeze and it will form a smooth creamy dough. If really too crumbly, or dry, simply beat in 1-2 teaspoons of almond milk until it comes together – I didn't add any in mine.
- Place a piping bag in a tall glass with the star nozzle attached. Fill the piping bag with the cookie dough.
- Pipe a circle of dough on the baking sheet to form wreath cookies about 2 inches (5cm) in diameter, leaving a hole in the center.
- Leave 1 inch between the cookies and repeat until all of the dough has been shaped into cookies. They won't spread in the oven.
- Bake the cookies for about 13-16 minutes at 350 °F (180 °C) until lightly golden brown on the sides.
- Let the cookies cool down on the cookie sheet for 10 minutes, then cool down fully on a cooling rack before decorating.
- Decorate with my homemade royal icing recipe, and Christmas sprinkles.
Leave a comment