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lemon butter cookie wreaths

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.