Fragrant Rosemary Christmas Wreath Cookies
Fragrant Rosemary Christmas Wreath Cookies
Make Fragrant Rosemary Wreath Cookies with a Festive Christmas Vibe!
The eventful year of 2020 is drawing to a close. Although this year has been rather unusual due to the pandemic, why not create a warm atmosphere at home with some special Christmas baking? I’ve made these colorful Christmas wreath cookies using fresh rosemary from my own veranda. They are simple to make, and the combination of subtle rosemary aroma and sweetness makes them a delightful treat for everyone. These cookies can even double as charming ornaments for your Christmas tree! Let’s bake some refreshing, green rosemary Christmas wreath cookies together!
Ingredients (Makes about 11 cookies, approx. 8cm in diameter)- 3 sheets of frozen cookie dough
- About 45 fresh rosemary leaves
- A little sugar (for coating rosemary)
- 100g powdered sugar (confectioners’ sugar)
- 20g water (for icing)
- Various sprinkles
- A few shiny edible balls
Cooking Instructions
Step 1
The day before making the cookies, prepare the rosemary. Lightly rinse the rosemary leaves and gently pat them dry with a paper towel.
Step 2
Toss the slightly damp rosemary leaves in sugar, ensuring they are evenly coated. This helps the sugar adhere well to the leaves.
Step 3
Place the sugar-coated rosemary leaves in a dry place and let them air dry overnight. After about a day, they will become slightly firm, making them perfect for decorating the cookies.
Step 4
Now, let’s make the cookies. Using store-bought frozen cookie dough makes this process much easier. Thaw the frozen dough slowly in the refrigerator overnight, or let it sit at room temperature for about 30 minutes before use. If you’re making your own cookie dough from scratch, please refer to the recipe at link @6839246.
Step 5
Once the cookie dough is sufficiently thawed, gather it into a single ball.
Step 6
Lightly dust your work surface with flour or another dry ingredient (as a dusting agent). Roll out the cookie dough with a rolling pin to an even thickness of about 3-4mm. Be careful not to roll it too thin, as it might break easily.
Step 7
Use a round cookie cutter (I used an 8.5 cm diameter cutter) to cut out the cookie shapes from the rolled dough.
Step 8
To create the wreath shape, use a smaller cookie cutter (I used a 4.5 cm diameter cutter) to cut out a hole in the center of each large cookie shape. You can also skip this step and just use the round cookies.
Step 9
The cookie dough, now shaped into wreaths, is ready for baking.
Step 10
Bake in a preheated oven at 170°C (340°F) for about 12 minutes, or until the cookies are lightly golden brown. Baking time may vary depending on your oven, so keep an eye on the color. Once baked, transfer the cookies to a wire rack and let them cool completely.
Step 11
While the cookies are cooling, prepare the icing. In a bowl, combine the powdered sugar with 20g of water and mix well until smooth and lump-free. The consistency is key – it should be thick enough to coat the cookie but not so thick that it’s difficult to spread. It should slowly drizzle off a spoon. If you prefer to make your own icing from scratch, you can mix 100g of powdered sugar with 30g of egg white. Refer to link @6948063 for detailed instructions.
Step 12
Dip the completely cooled cookies into the prepared icing, or use a brush to coat them evenly. Ensure the entire surface of the cookie is covered with icing.
Step 13
Before the icing begins to set, it’s best to move quickly to the next step.
Step 14
Decorate the cookies with the prepared sugar-coated rosemary leaves, various sprinkles, and shiny edible balls. Arranging the rosemary leaves in a circular pattern will enhance the Christmas wreath effect.
Step 15
Once decorated, place the cookies in a cool place (room temperature or refrigerator) until the icing is completely hardened. Your beautiful rosemary wreath cookies are now ready! They make wonderful gifts, too.
