Sugar Cookie Christmas Wreath

another prepared cookie sheet to be baked.

BONUS TIP: If you do not have cookie cutters, use drinking glasses. A kitchen glass is the perfect size while a shot glass is a great size for the center portion. 

Bake cookies according to recipe direction.

While cookies are cooling prepare buttercream.

Tint 1/4 of the buttercream red and the remaining green. I used McCormick food coloring. For the red, I used 1/2 teaspoon for about 1 cup of buttercream. Four the green I used about 2 teaspoons in approximately 3 cups buttercream. (Use as much as you need to reach the desired color.)

Place some green buttercream in a pastry bag fitted with a grass tip (#233). Place red buttercream in a pastry bag fitted with a #3 tip. (You can use anything from a #2 to a #7 tip depending on how you want your bow to look.)

How to Make Wreath Cookies

Start with a cooled cookie on a clean surface.

Pick up the green buttercream and start applying pressure at the top of the cookie. Slowly make mini circles around the edge of the cookie. (see video for more detail)

Do this around the entire cookie.

Gently place a small red ball (sprinkle) on the buttercream and repeat this around the entire cookie. If you cannot find any of these, feel free to pipe a small red dot onto the wreath.

Pick up red buttercream and pipe out a bow on top of the buttercream. If you want to practice first, pipe out some bows on a piece of parchment paper.

Repeat on the rest of your cookies!

How fun is that? Hope you are enjoying your holiday season!

Ingredients

▢½ cup (1 stick, 113g) unsalted butter, softened▢1 teaspoon Vanilla Extract▢16 oz (3-4 cups) confectioners' sugar, sifted▢2 tablespoons milk▢pinch salt

Instructions

Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)

Add vanilla extract.

With mixer on low, slowly add in confectioners' sugar, milk, and salt; frequently scrape sides and bottom of bowl.

Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)

If frosting is too thick to spread, gradually beat in additional milk.

Store in refrigerator up to 2 weeks. Rewhip before using.