Lemon Glazed Christmas Wreath Cookies

Marcellina, Marcellina in Cucina, posted beautiful lemon glazed wreath cookies two weeks ago and I immediately wanted to try them. It’s a not too sweet butter cookie with a sweet but tart lemon glaze shaped little a wreath. Perfect for the holidays.

The recipe was originally printed in Australian Women Weekly so it was in metric measurements. I thought about converting it but then decided someone else had probably already done the work, so I Googled it and found the converted recipe on Maria’s Menu. Not only did Maria have the recipe, she also had a link to a video teaching how to shape the wreaths!

Lemon Glazed Christmas Wreath Cookies

I talked my oldest son in to making these with me. It’s a bit time time consuming to shape them, but easier than rolling out and decorating sugar cookies. Our first wreaths were a little misshapen but after a while we got better at it, although they all looked pretty after they were glazed! I didn’t love this cookie without the glaze because it isn’t very sweet, but after they were glazed with the tart sweet glaze, I couldn’t get enough of them.

Lemon Glazed Christmas Wreath Cookies

Lemon Glazed Christmas Wreath Cookies
Cook Time 15 minutes
Total Time 15 minutes

Ingredients

  • 3 cups all-purpose flour
  • 4 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1/2 cup (8 tablespoons) butter
  • 1/4 cup milk
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs, room temperature

Lemon Icing

  • 3 cups powdered sugar
  • 4 tablespoons lemon juice

Instructions

  1. Preheat oven to 350º.
  2. In a large mixing bowl, combine flour, baking powder, and salt, cut butter into flour mixture with a pastry blender or two knives until crumbly.
  3. Add milk and sugar to a small saucepan, stir over low heat until sugar is dissolved. , Add vanilla extract. Cool 5-10 mins.
  4. Stir warm milk mixture and egg into flour mixture.
  5. Knead dough on floured surface until smooth.
  6. Roll rounded teaspoons of dough into 5-inch ropes. Twist two ropes together then shape twist into circles and press edges together. Place about 1 inch apart on baking sheets lined with parchment paper or Silpats.
  7. Bake 15 mins until cookies are firm and lightly browned on the bottom. Let cool on baking sheets for 5 minutes and remove to wire racks to cool completely.
  8. When the cookies are completely cooled carefully place the cookie upside down into the icing and removed it by lifting it out with a knife in the middle of the wreath. Place on a wire rack set in a baking sheet and let the icing dry before serving.

Lemon Icing

  1. Sift powdered sugar into a heat proof bowl; stir in enough juice to make a paste.
  2. Place bowl on top of a small saucepan of simmering water and heat until icing is pourable.