Name: Colorful Wreath Butter Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Western
Ingredients: 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; Red gel food colouring; Sprinkles

There’s something truly delightful about baking cookies that not only taste amazing but also look like a festive masterpiece. This Colorful Wreath Butter Cookies Recipe is exactly that—it’s buttery, tender, and charmingly vibrant, making your kitchen smell like a holiday wonderland and your cookie jar a conversation starter.

The image shows multiple round cookies shaped like wreaths, arranged on a white marbled surface. Each cookie has two twisted layers, one bright red and one creamy off-white, forming a swirl pattern. Small round sprinkles in green, white, and red are scattered on the cookies and around them on the surface. One cookie has a red and white twisted string looped through it, giving a festive look. The texture of the cookies looks slightly crumbly and soft. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Colorful Wreath Butter Cookies Recipe
Top Tip
How to Serve Colorful Wreath Butter Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Colorful Wreath Butter Cookies Recipe

Why You'll Love This Recipe

What caught me about this colorful wreath butter cookies recipe is how it transforms simple ingredients into something so visually stunning and delicious. It’s the perfect recipe to bake with friends or family, especially when you want your treats to steal the show at gatherings.

Visual Impact: The vibrant red and green swirls make these cookies look like little edible wreaths, bringing holiday cheer to any occasion.
Texture: Soft but with a slight crispness, thanks to the butter-rich dough and just right baking time.
Easy Decor: Simple sprinkles add charm without extra fuss—it’s snack art you can whip up easily.
Satisfying Process: The technique of piping and rolling the dough is surprisingly fun and gives satisfying, pretty results every time.

The image shows round cookies shaped like wreaths with two swirled layers, one red and one white. Each cookie has small round red, green, and white sprinkles scattered on top, giving a festive look. The cookies are placed on a white marbled surface, with some sprinkles spread around them. One cookie in the front is tied with a red and white striped string through its center hole, adding a decorative touch. The texture of the cookies looks soft and slightly crumbly. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Colorful Wreath Butter Cookies Recipe comes down to simple, quality ingredients that blend beautifully. Each plays its part in creating that perfect balance of flavor and texture. Let me walk you through why I love these ingredients and some shopping tips along the way.

Flat lay of a small white ceramic plate with a square of pale unsalted butter, a small white bowl filled with fine white icing sugar, a whole clean uncracked brown egg, a small white bowl of clear vanilla extract, a small mound of fine white all-purpose flour, a small mound of fine white cornstarch, a small white bowl holding bright red gel food coloring, and a small white bowl filled with colorful round sprinkles, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using room temperature butter helps achieve that creamy, smooth dough perfect for piping.
Icing Sugar: It dissolves easily, giving a fine sweetness without graininess—key for tender cookies.
Egg White: Just one, it binds the dough while keeping it light and slightly airy.
Vanilla Extract or Essence: Adds warmth and depth that balance the richness of the butter.
Salt: A pinch enhances all the flavors, keeping the sweetness in check.
All-Purpose Flour: Forms the structure while keeping the cookies tender, not tough.
Cornstarch: Moisture and fat absorption from cornstarch keeps cookies soft and crumbly—a crucial secret.
Red Gel Food Coloring: Gel colors are concentrated, so they don’t alter the dough’s consistency like liquid dyes might.
Sprinkles: Adds playful color and a slight crunch—perfect for festive airing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve had the most fun customizing this colorful wreath butter cookies recipe a few different ways, and honestly, it’s a great base for your own twists. Whether you prefer subtle pastels or bolder hues, or want to add a little twist to the flavor, you’re in control here.

Variation: I sometimes swap the vanilla for almond extract for a nutty twist—it’s a game changer, especially if you’re making a batch for a brunch or tea party.
Food Coloring Mix: Experiment with layering other colors in the dough for a multi-hued wreath, just remember not to over-layer so the colors stay distinct.
Dietary Modifications: For a dairy-free option, try plant-based butter; just keep the temperatures and mixing gentle so the texture stays right.

Step-by-Step: How I Make Colorful Wreath Butter Cookies Recipe

Step 1: Creaming the Butter and Sugar Until Right

I start by whisking the room temperature unsalted butter and icing sugar together until it’s creamy and smooth. This step is vital—it ensures the sugar dissolves properly and gives a lightness that makes the cookies melt in your mouth. Use a hand mixer or a sturdy whisk, and don’t rush it. If you feel the mixture is still gritty, whisk a bit longer.

Step 2: Adding the Egg White and Vanilla

Next, I add the egg white and beat again to incorporate it evenly. Then in goes the vanilla extract—this is the aromatic heart of the dough. Make sure you don’t skip this part because it really lifts the flavors.

Step 3: Mixing in Salt, Flour, and Cornstarch

This is where the dough starts to take shape. I add the salt, all-purpose flour, and cornstarch, mixing everything gently with a spatula. It’s crucial not to overmix now; once the flour is incorporated, the dough should be soft but firm enough to handle.

Step 4: Dividing and Coloring the Dough

Weigh the dough and split it into two equal parts. To one half, I add red gel food coloring a bit at a time until I get a vibrant shade I like. This step is where the fun begins—don’t be shy with the color, but add slowly to keep control.

Step 5: Piping the Colorful Layers

Each colored dough goes into its own piping bag. Then, I pipe alternating layers onto a piece of plastic wrap. Two layers of each color work best to keep the look clean and bright. Thinner stripes can lead to colors blending too much after baking, so keep them on the thicker side for that dramatic wreath effect.

Step 6: Rolling and Preparing the Dough Cylinder

Wrap the dough tightly with the plastic wrap and roll it into a neat cylinder. Trim any excess wrap with scissors to avoid unevenness. Then, I pop this cylinder inside another piping bag fitted with a large star nozzle—about 1 cm or ⅓ inch in diameter. It's key not to use a nozzle that’s too small, or your wreath will lose its shape.

Step 7: Piping the Wreath Shapes

Finally comes the best part: piping the cookies onto a parchment-lined baking sheet. I gently pipe circles to form wreath shapes. If the circle stops looking smooth, you can tap it lightly with a fingertip to even it out—little tricks like this make a big difference in presentation.

Step 8: Sprinkles and Baking

Before baking, sprinkle them generously with your choice of festive sprinkles. Then bake at 180°C (350°F) for about 10-12 minutes, or until the cookies are dry to the touch but not golden. Timing is important here—too long, and they lose that buttery softness; too short, and they might be fragile.

Top Tip

Having baked this recipe a bunch of times, I’ve learned a few subtle things that make all the difference—tips I’d share with any friend aiming to nail these colorful wreath butter cookies.

Chill If Needed: If your dough feels too soft for piping, a quick 15-minute chill in the fridge helps firm it up without drying it out.
Use Gel Colorings: Gel food coloring prevents the dough from getting watery and keeps the color vivid.
Don't Overpipe: Lay down just two layers of colored dough; stacking too many layers can cause the cookies to lose their distinct pattern.
Watch the Bake Time: Cookies should look just set and slightly dry, not browned. This keeps them soft and buttery—golden edges often mean overbaked.

How to Serve Colorful Wreath Butter Cookies Recipe

Colorful Wreath Cookies - Serving Suggestion

Garnishes

I usually stick to festive sprinkles in red, green, and gold because they add that extra sparkle and crunch. Sometimes, I dust a tiny bit of powdered sugar over the finished wreaths for a soft “snowy” effect that guests love.

Side Dishes

These cookies are wonderful alongside a warm cup of spiced tea or a classic hot chocolate—perfect for cozy afternoons. And if you’re serving them at a party, they pair beautifully with fruit preserves, soft cheeses, or mulled wine.

Creative Ways to Present

For the holidays, I love arranging these cookies in a big glass jar or stacking them on a festive platter with some fresh holly or pine sprigs. Making mini wreaths for gifts packaged in clear cellophane bags tied with ribbon always wins hearts — it’s like sharing a little edible joy.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature where they stay soft for about 4 days. If you want to keep that fresh-baked flavor, avoid stacking too high to prevent breakage and condensation.

Freezing

These cookies freeze beautifully! I wrap them individually in parchment, then place them in a freezer bag. When thawed, the colors remain vibrant and the texture deliciously tender. Freeze for up to 2 months for best results.

Reheating

To enjoy leftovers warm, I pop a few cookies in the oven at 150°C (300°F) for about 3-4 minutes. It revives their fresh aroma and makes them feel like you just baked them.

Frequently Asked Questions:

Can I use liquid food coloring instead of gel?

Liquid food coloring is less concentrated and can change the dough’s texture, making it softer and harder to pipe clean layers. I recommend gel food coloring for the best vibrant colors and dough consistency.

How do I prevent the cookie dough colors from mixing too much while piping?

Pipe thicker stripes of each color onto the plastic wrap and stick to no more than two layers of each color. Also, avoid overworking the dough when rolling it into a cylinder to keep distinct color boundaries.

Can I make these cookies ahead of time?

Absolutely! The dough can be prepared and chilled overnight before piping and baking. Once baked, the cookies keep well for several days stored in an airtight container, or you can freeze them for longer storage.

Why do the cookies stay soft and not harden like some butter cookies?

The addition of cornstarch in the dough ensures the cookies maintain a tender, crumbly texture instead of becoming too crisp or hard after baking.

Final Thoughts

I can’t recommend this Colorful Wreath Butter Cookies Recipe enough for anyone who loves baking that combines festive fun and delicious flavor. It’s more than cookies—it’s a joyful experience from mixing to baking to sharing. Give it a try, and you might just find it becoming your go-to holiday treat that friends and family eagerly await each year.