Description
These Wreath Butter Cookies are delicate, colorful, and perfect for festive occasions. Made with a buttery dough divided into two colors and piped into a beautiful wreath shape, these cookies are decorated with sprinkles for a charming finish. They bake to a tender, dry texture without browning, offering a delightful treat that's both visually appealing and delicious.
Ingredients
Scale
Main 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
Decoration
- Red gel food colouring
- Sprinkles
Instructions
- Whisk Butter and Sugar: Whisk together the unsalted butter and icing sugar until the mixture becomes creamy and light.
- Add Egg White: Incorporate the egg white by whisking it into the butter and sugar mixture until fully combined.
- Mix Vanilla Extract: Add the vanilla extract or essence and mix thoroughly to distribute the flavor.
- Add Dry Ingredients: Add the salt, all-purpose flour, and cornstarch to the wet mixture and fold them in gently using a spatula until a smooth dough forms.
- Divide and Color Dough: Weigh the dough and split it into two equal portions. Gradually add red gel food coloring to one half until you achieve the desired color.
- Prepare Piping Bags: Place each portion of dough in separate piping bags. On a piece of plastic wrap, pipe alternating layers of the colored dough to create stripes, making two layers for each color without creating too many layers.
- Form Dough Cylinder: Roll the striped dough on the plastic wrap into a cylinder shape, trimming excess wrap with scissors.
- Fit Into Star Nozzle Bag: Insert the dough cylinder into another piping bag fitted with a star nozzle about 1cm (1/3 inch) in diameter, avoiding smaller nozzles to maintain the design.
- Pipe Wreath Shape: Pipe the dough onto a baking sheet lined with parchment paper, forming a circle and gently tapping the ends with your finger to smooth the connection for a neat wreath shape.
- Decorate: Sprinkle the piped wreaths with sprinkles evenly for a festive look.
- Bake: Bake in a preheated oven at 180°C (350°F) for 12 minutes or until the cookies are set and dry but not golden browned.
Notes
- Using grams for measurements is highly recommended as the recipe is sensitive to small variations.
- Ensure the butter is at room temperature for easier mixing and creamier texture.
- Do not overbake; cookies should be dry to the touch but not browned to preserve their delicate texture.
- The star nozzle should be about 1 cm in diameter to achieve the best piped shape; smaller nozzles will distort the effect.
- When layering colored dough stripes, thinner stripes may blend too much, so keep layers moderate for a dramatic color shift.
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: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
