Fluted cutouts of vanilla dough decorated with green sanding sugar yield the most beautiful holiday wreath cookies.

Martha Stewart Living, December 2010


Recipe Summary

Makes about 3 dozen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Tint dough with food color as desired. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.

  • Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.

  • Using a 3/4-inch fluted round, cut out rounds. Overlap cutouts to form wreaths. Using a star aspic cutter, cut out stars. Transfer wreaths and stars to parchment-lined baking sheets. Brush wreaths and stars with water, and sprinkle generously with sanding sugar. Refrigerate until firm, about 30 minutes.

  • Bake until cookies are firm, 12 to 15 minutes. Transfer sheets to wire racks; let cool completely. Affix stars to wreaths using a dot of vanilla or citrus glaze.


Try one of our cutout cookie variations: Stained-Glass Snowmen, Stained-Glass Wreaths, Sugared Wreaths, Cookie Houses, and Christmas Trees.