Christmas Wreath Cookies

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www.theconsciousplantkitchen.com

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.

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Prep Time10

Cook Time13

Total Time23

Servings: cookies

Calories: 131.1kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Notes

Note 1: Margarine works as well. If you eat dairy, regular softened unsalted butter should work, but we haven't tried it as we do without dairy.

Note 2: You can use powdered sugar-free sweeteners, like allulose or erythritol if you prefer.

Note 3: I didn't try all-purpose gluten-free flour, and I can't recommend how this will work. The recipe won't work with oat flour or almond flour, it must be all-purpose flour.

Storage: Store the cookies for up to 10 days in an airtight container.

Nutrition