These butter wreath cookies are tender, fragrant and piped straight from a pastry bag, so there is no rolling or cutting out. Real butter makes them one of the most loved holiday treats, and half of each wreath is dipped in dark chocolate.
The key is beating the softened butter with the sugar until fluffy, which keeps the baked wreaths wonderfully crisp and tender. After baking until golden, simply dip half of each cookie in dark chocolate, which balances the sweet buttery flavor.
Ingredients
(US cups and spoons, with metric in brackets)
For the dough
- 1 cup plus 1 tablespoon (250 g) butter, softened to room temperature (2 sticks plus 1 tablespoon)
- 1 pinch salt
- 1 cup plus 1 tablespoon (125 g) powdered sugar
- 1 teaspoon vanilla extract or 1 packet vanilla sugar (8 g)
- 3 cups (370 g) all-purpose flour
- 2 large eggs
To decorate
- Dark chocolate, melted (or chocolate coating), to taste
Instructions
- In a deep bowl, combine the softened butter at room temperature, a pinch of salt, the powdered sugar and the vanilla.
- Beat everything with a hand mixer on the highest speed until you have a fluffy, smooth cream.
- Add the sifted flour to the butter cream and mix briefly with the mixer until the flour is combined with the fat into a fine, crumbly mixture.
- Add the 2 whole eggs and beat again thoroughly with the mixer, then stir with a spatula into a semi-stiff, soft dough that is suitable for piping.
- Fill a pastry bag fitted with a large open star tip with the dough.
- Line two large baking sheets with parchment paper. Pipe even wreaths with a hole in the center, using a small spoon to help separate the dough cleanly at the end of each shape.
- Preheat the oven to 350°F (180°C) on the convection (fan) setting and bake for 12 to 15 minutes, until the edges of the cookies have a light golden tint.
- Take the cookies out of the oven and let them cool completely on the baking sheet, so they firm up and do not break.
- Melt the chocolate in a bowl. Dip half of each cooled wreath in the chocolate, gently wipe off the excess on the edge of the bowl and set the cookie on parchment paper.
- Let the chocolate set completely at room temperature or in a cool place, about 20 minutes.
Grandma’s apple cake or a cream cheese slice also go well with coffee.
Video Recipe
Tips for Perfect Butter Wreath Cookies
- Beat the butter well. Whipping the softened butter with the sugar until fluffy is what keeps the baked wreaths tender and crisp.
- Cool completely before dipping. Warm cookies are fragile and would melt the chocolate. Let them firm up on the baking sheet first.
- Let the chocolate set fully. Give it about 20 minutes before stacking or packing the cookies.
Frequently Asked Questions (FAQ)
How should I store butter wreath cookies? Keep them in an airtight tin in a cool, dry place, where they stay tender and fragrant for 1 to 2 weeks.
Can I bake them ahead for Christmas? Yes. Because they keep for 1 to 2 weeks in a tin, you can bake them about a week before the holiday and dip them in chocolate whenever you like.
Which chocolate should I use? The original dips the wreaths in dark chocolate, which balances the sweet butter flavor. Any melting chocolate or chocolate coating works if you prefer milk or white.
Are these good for gifts or a cookie exchange? They are. Let the chocolate set fully, then pack the cookies in a tin with parchment paper between the layers.
The recipe is based on a version by Koch mal nach – lecker mit Rika Kienera, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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