Description
Delightfully festive Wreath Butter Cookies featuring a colorful marbled effect and topped with sprinkles. These buttery, melt-in-your-mouth cookies are perfect for holiday gatherings and celebrations, utilizing a simple dough divided and colored before being piped into wreath shapes and baked to perfection.
Ingredients
Scale
Cookie Dough
- 100 g unsalted butter at room temperature
- 50 g icing sugar
- 1 egg white
- 1 tsp vanilla extract or essence
- ½ tsp salt
- 100 g all-purpose flour
- 60 g cornstarch
Decoration
- Red gel food colouring
- Sprinkles
Instructions
- Whisk Butter and Sugar: Whisk together the unsalted butter and icing sugar until creamy and smooth to form the base of your dough.
- Add Egg White: Incorporate the egg white by whisking again until fully combined and the mixture is smooth.
- Mix in Vanilla: Add the vanilla extract and mix thoroughly to distribute the flavor evenly throughout the dough.
- Add Dry Ingredients: Add the salt, all-purpose flour, and cornstarch; then gently fold using a spatula until the dough comes together.
- Divide and Color Dough: Weigh the dough and divide it into two equal portions. Gradually add red gel food colouring to one half until the desired shade is achieved.
- Pipe Colored Dough Stripes: Place each dough portion into separate piping bags. Pipe alternating stripes of colored and plain dough onto plastic wrap in two layers to create marbling.
- Form Dough Cylinder: Roll the layered dough in the plastic wrap into a cylinder shape, trimming excess wrap from the edges with scissors.
- Prepare Piping Bag: Insert the wrapped dough cylinder into a large piping bag fitted with a star nozzle approximately 1 cm in diameter.
- Pipe Wreath Shape: Pipe the dough onto a baking sheet lined with parchment paper, forming a circle with a wreath pattern. Smooth any uneven spots by lightly tapping with your finger.
- Add Sprinkles and Bake: Sprinkle the wreath-shaped cookies with sprinkles for decoration, then bake in a preheated oven at 180°C (350°F) for 12 minutes, or until dry but not browned.
Notes
- For best results, weigh ingredients using grams as small changes can affect the dough consistency.
- Use a star nozzle with at least 1 cm diameter to ensure an easy and neat piping process.
- Don’t overbake; cookies should be dry but not golden to maintain a tender texture.
- If desired, experiment with other food coloring shades to customize your wreath cookies.
- Pipe the dough carefully to avoid mixing colors too much and losing the marbled effect.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
