These wreath sugar cookies are the perfect way to set off the holiday season. It’s an adorable, delicious, and festive cookie recipe that is just as easy to make as it is to impress.
We used cream cheese to make these Christmas cookies extra rich and decadent and mixed honey and milk into the frosting to make a cookie that tastes just as good as it looks.
Basically, this isn’t just your basic sugar cookie that so happens to be in a wreath shape — it’s a deliciously tender, honey-kissed cookie that’ll keep you coming back for seconds!
When it comes to the holidays, we are very passionate about what is in the cookie tin that we make for our people. Our cookie tins include cream cheese sugar cookies, eggnog cookies, delightful holiday cream cheese mints, and now these wreath sugar cookies!
What’s in Christmas Wreath Sugar Cookies Recipe
So, what makes these holiday cookies extra special? 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. I mean, it’s milk and honey… can you think of a better combination?
For that perfect holiday touch, we used green food coloring in the dough and sprinkles on top to create a festive wreath design. We left the sprinkles as optional since there are so many ways you can get creative with this easy recipe!
What You’ll Need to Make It
- Stand mixer: this handy appliance makes mixing the dough and frosting a breeze.
- Round cookie cutters: be sure that you have one small and one large cookie cutter. You can always be resourceful and find a large-mouthed glass or mason jar for a circle shape.
- Cooling rack: allow your cookies to cool evenly by placing them on a cooling rack.
Here are all the tools you need to make these sugar cookies.
Variations and Substitutions
Vanilla extract: we kept it classic and used vanilla extract, but you’re welcome to use other flavor extracts like almond, cinnamon, or lemon extract.
Honey: Maple syrup is a great substitute for honey, as it has a similar consistency and level of sweetness. It’ll add its own delicious flavor!
Milk: Any milk can be used for this recipe. Use dairy-free milk if you need to!
Fun topping ideas: A fresh mint leaf could be used on the top for garnish. Red sprinkles or red hot candies can be placed around to decorate. Use your imagination!
Storage + Freezer Directions
Store any leftover Christmas wreaths in an airtight container at room temperature for 4 to 5 days.
To freeze, place cookies in a freezer-safe, airtight container layered and separated by wax paper. Store in the freezer for up to 3 months.
What to Serve with Wreath Sugar Cookies
The best sugar cookie recipe deserves to follow the best holiday meal. For an easy-breezy, CHEESY dinner, you know The Cheese Knees has got your back! This holiday season, you’ve got to try our delicious Stuffed Turkey Breast, Mac and Cheese Recipe, and Cream Cheese Mashed Potatoes. What about appetizers? Well, we’ve got you covered! These Cream Cheese Stuffed Mushrooms and Festive Cheese Ball Recipe will rock your world!
Wreath Sugar Cookies
Ingredients
Dry
- 3.5 cups all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking powder
Wet
- 4 oz. cream cheese cold
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
Icing
- 1.5 cups powdered sugar
- 2 tablespoons honey
- 2 teaspoons milk
- 1 teaspoon vanilla extract
- 3-4 drops green food coloring
- Optional sprinkles
Instructions
Cookies
- Place the flour, baking powder, and salt into a medium bowl and mix until combined. Set aside.
- Place the cold cream cheese in the bowl of a stand mixer and mix with the paddle attachment on low until soft and lump-free, about 1 minute. Add the room-temperature butter and sugar and cream just until combined. Scrape down the sides and bottom of the bowl with a spatula well.
- Add the egg and vanilla and mix on low until completely incorporated. Scrape down the sides and bottom of the bowl again.
- Add the dry ingredients and mix on low, slowly until the flour is completely incorporated. Then stop mixing.
- Remove half of the dough and press it into a flat disk, it will be pretty soft. Wrap the disk in cling wrap and use a rolling pin to evenly flatten the dough. Do the same thing with the other half of the dough. Place them in the fridge for 30 minutes or until the dough is firm.
- Preheat the oven to 350℉.
- To roll out the dough, remove one disk from the fridge and remove the cling wrap. Lightly flour your countertop as well as one side of the dough. Place the dough flour side down and lightly flour the top of the disk.
- Lightly flour the work surface. Roll the dough to about ½ -inch thickness. Using a large round cookie cutter or a wide-mouth glass cut the circles for the wreath out. Next, use a small round cookie cutter or the top of a glass bottle to cut the center of the wreath out.
- Bake for 15-17 minutes. Let the cookies cool for 5 minutes before transferring to a wire cooling rack. Then allow to cool completely before icing. About 2 hours.
- To make the icing add all of the ingredients to a large bowl and mix to combine.
- Once mixed, dip each cookie into the icing and then place it back on the wire rack so any extra icing can drip off. Top with sprinkles.
Tips & Notes
- You may need to increase or decrease the amount of food coloring to get the desired green color needed.
- A fresh mint leaf could be used on the top for garnish. Or red sprinkles or red hot candies can be placed around to decorate.
- Any milk can be used for this recipe.
