Lemon Butter Cookie Wreaths

Welcome to 12 days of Christmas Cookies, my way of celebrating the holidays by sharing with you all 12 unique yet nostalgic cookie recipes to bake over the holidays. For our twelfth and final day I am sharing these melt in your mouth lemon butter cookie wreaths – aren’t they gorgeous?! These are a soft butter cookie infused with lemon juice and lemon zest, piped in to a perfect little wreath and dipped in white chocolate. I decorated this with some of my favourite sprinkles for that festive touch. These are almost too pretty to eat …. only almost!

12 Days of Christmas Cookies is inspired by nostalgic, holiday flavours but combined in a way that you hopefully haven’t seen before. Cookies are kind of my thing…. the limits of creativity feel endless when it comes to cookies and I am always so giddy about coming up with a new flavour combination, and so combing my favourite dessert with my favourite holiday just felt fitting! Between December 1st to the 12th you will see 12 completely different cookie recipes, ranging from easy, throw together recipes to recipes with a little more TLC, but something for bakers of every level. A lot of these cookies compliment each other if you want to throw them together in a cookie box to bring in to the office or gift to someone you love. They also all freeze really well if you are like me and would like to get a head start on your Christmas baking early in the month so that you have goodies to pull out on December 21st when you want something sweet but are overwhelmed with beautiful chaos!

All of the cookie recipes you see over the next 12 days are unique recipes that I have created, tested and retested for you to enjoy in your own kitchens. If you do decide to make any of these recipes, please do tag me on socials because I love to see what you come up with!

The Ingredients

• 1 cup unsalted butter, softened but not melted
• 3/4 cup white sugar
• 1 egg
• 6 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup icing sugar
• 2.25 cups all purpose flour
• 1 tsp salt
• 1 cup white chocolate melting wafers for decorating

The Instructions

• Start by grabbing all of your needed ingredients and a parchment lined baking tray. For this recipe you will need either an electric stand mixer or a glass bowl with a hand mixer. You will also need an extra large open star piping tip and piping bags. A quick google should bring you to one on amazon or a local baking store. It has to be large or else the cookie dough will not come through the tip.
• The butter for this recipe needs to be soft but not melted. I like to microwave butter from the fridge for just 20 seconds in a bowl to achieve this. You want it to be soft to the touch but still have shape. It is also best to squeeze and zest your lemons ahead of time so you have that handy!
• Add your soft butter and white sugar to your mixing bowl and mix on high until creamed together. Next, add the egg.
• Once well mixed, add in the lemon juice and zest along with the icing sugar and give this another mix for a minute or two.
• Once everything has combined, combine your flour and salt in a separate bowl and then gradually add this to your wet mixture.
• Time to pipe the cookies! Put your piping tip in to your piping bag first and then use a spatula to transfer the dough in to your piping bag. I like to give the dough a quick massage with my hands to warm it up even further to help with piping. You are going to pipe out circular wreaths about 3 inches across directly on to your parchment lined baking sheet.
• If you are having a hard time piping the dough or you have a colder house, stick the cookie dough in to a microwave safe bowl and warm it up for 15 seconds or so to soften it up, and then put it back in to your piping bag.
• Once you have piped all of the cookies, stick the cookie sheet in to the fridge for a minimum of 20 minutes. This brings the cookie dough back up to a colder temperature before baking and skipping this step will result in cookies that do not set when baking.
• After 20 minutes minimum, insert your cookies in to a 350 degree preheated oven. Bake for 12 minutes, remove and let cool completely. I dipped these in melted white chocolate wafers and then used my favourite Christmas sprinkles to decorate.
• Recipe makes a dozen cookies, they keep well on the counter for a few days or in the fridge for a week.

Lemon Butter Cookie Wreaths

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Servings: 12 Cookies

Ingredients Method

Ingredients

  

• 1 cup unsalted butter softened but not melted
• 3/4 cup white sugar
• 1 egg
• 6 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup icing sugar
• 2.25 cups all purpose flour
• 1 tsp salt
• 1 cup white chocolate melting wafers for decorating
• Sprinkles for decorating

Method

 

1. Start by grabbing all of your needed ingredients and a parchment lined baking tray. For this recipe you will need either an electric stand mixer or a glass bowl with a hand mixer. You will also need an extra large open star piping tip and piping bags. A quick google should bring you to one on amazon or a local baking store. It has to be large or else the cookie dough will not come through the tip.
2. The butter for this recipe needs to be soft but not melted. I like to microwave butter from the fridge for just 20 seconds in a bowl to achieve this. You want it to be soft to the touch but still have shape. It is also best to squeeze and zest your lemons ahead of time so you have that handy!
3. Add your soft butter and white sugar to your mixing bowl and mix on high until creamed together. Once well mixed, add in the lemon juice and zest along with the icing sugar and give this another mix for a minute or two.
4. Once everything has combined, combine your flour and salt in a separate bowl and then gradually add this to your wet mixture.
5. Time to pipe the cookies! Put your piping tip in to your piping bag first and then use a spatula to transfer the dough in to your piping bag. I like to give the dough a quick massage with my hands to warm it up even further to help with piping. You are going to pipe out circular wreaths about 3 inches across directly on to your parchment lined baking sheet.
6. If you are having a hard time piping the dough or you have a colder house, stick the cookie dough in to a microwave safe bowl and warm it up for 15 seconds or so to soften it up, and then put it back in to your piping bag.
7. Once you have piped all of the cookies, stick the cookie sheet in to the fridge for a minimum of 20 minutes. This brings the cookie dough back up to a colder temperature before baking and skipping this step will result in cookies that do not set when baking.
8. After 20 minutes minimum, insert your cookies in to a 350 degree preheated oven. Bake for 12 minutes, remove and let cool completely. I dipped these in melted white chocolate wafers and then used my favourite Christmas sprinkles to decorate.
9. Recipe makes a dozen cookies, they keep well on the counter for a few days or in the fridge for a week.