My First Wreath Disaster
I tried making these wreaths for the first time long ago. I was so excited. I forgot to chill the dough logs.
The dough was a sticky mess. My wreaths looked like little blobs. I still laugh at that. It taught me a good lesson. Chilling the dough is your friend. It makes everything so much easier to handle.
Why We Chill the Dough
You might wonder why we wait two hours. It seems like forever. But this step matters a lot. It firms up the butter.
Firm dough holds its shape in the oven. You get pretty, crisp edges. Soft dough spreads into a puddle. Patience makes a prettier cookie. That’s a good rule for life too, I think.
The Magic of Rolling in Sprinkles
This is my favorite part. Rolling the log in sprinkles is so clever. It covers the whole cookie edge in color. No messy frosting needed later.
Fun fact: Those colorful bits are sometimes called “hundreds and thousands” in other countries. Isn’t that a cheerful name? Do you call them sprinkles or jimmies at your house?
Making Memories Together
These cookies are more than a sweet treat. They are a chance to be together. The kitchen fills with the smell of vanilla and butter. Doesn’t that smell amazing?
Shaping the logs and rolling them is fun for little hands. The recipe makes two logs. You could even make one with nuts and one with sprinkles. Which topping does your family like best?
A Cookie That Waits For You
This is called an “icebox” cookie for a reason. The dough logs can wait in your fridge for days. This matters when life gets busy.
You can bake just a few at a time. Fresh, warm cookies anytime you want. It feels like a secret gift to yourself. What’s your favorite cookie to make with someone you love? I’d love to hear your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 ¼ cups (11 ¼ ounces/319 grams) | |
| Salt | ½ teaspoon | |
| Unsalted butter, softened | 16 tablespoons | |
| Granulated sugar | ¾ cup (5 ¼ ounces/149 grams) | |
| Confectioners’ sugar | ½ cup (2 ounces/57 grams) | |
| Large egg yolks | 2 | |
| Vanilla extract | 2 teaspoons | |
| Sprinkles, sanding sugar, or chopped toasted nuts | ½ cup | For coating the dough logs |
Instructions
Step 1: First, whisk your flour and salt in a bowl. In another bowl, beat the soft butter and both sugars together. Keep mixing until it looks light and fluffy. This takes a few minutes. I love that creamy look. (A good tip: your butter should be soft but not melted.)
Step 2: Now, beat in the egg yolks and vanilla. It will smell amazing. Turn the mixer speed down to low. Slowly add your flour mixture. Mix just until the dough comes together. It will be soft.
Step 3: Divide the dough in half. Roll each half into a log. Wrap them tightly in plastic. The fridge is next for at least two hours. This chills the dough so it’s easy to slice. What do you think happens if we skip the fridge? Share below!
Step 4: Heat your oven to 325 degrees. Spread your sprinkles on some parchment paper. Roll each log in the sprinkles to coat it. This makes the pretty wreath edge. Line your baking sheets.
Step 5: Slice one log into rounds. Place them on your sheets. Bake until the edges are just golden. Switch the pans halfway for even baking. Let them cool a bit before moving. I still laugh at how I used to burn my fingers.
Creative Twists
These cookies love to play dress-up. You can make them new every time. Try a different coat for your dough log. It’s such simple fun.
Citrus Sparkle: Add a teaspoon of lemon zest to the dough. Roll the log in yellow sanding sugar.
Chocolate Dip: After baking, dip half of each cool cookie in melted chocolate. Let it set on parchment.
Nutty Cinnamon: Use finely chopped toasted pecans. Mix a little cinnamon into the nuts before rolling.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These cookies shine on a simple plate. I like to stack them in a little tower. A sprig of fresh mint makes it look festive. They are perfect with a cup of something warm. My grandson loves them with a cold glass of milk. It’s a classic for a reason.
For a special night, try them with a hot mug of spiced apple cider. The cinnamon smells wonderful together. For the grown-ups, a small glass of cream sherry is a nice match. It’s sweet and smooth. Which would you choose tonight?
Keeping Your Wreaths Fresh & Festive
These cookies are perfect for making ahead. Wrap the dough logs tightly. They can live in your fridge for three days. You can also freeze them for a month. Just slice and bake when you need them.
Baked cookies stay crisp in a tin for a week. I use wax paper between the layers. My first time, I left them out in a bowl. They went soft overnight! A sealed container keeps them happy.
Batch cooking saves your holiday energy. Make the dough on a quiet Tuesday. Then bake fresh cookies for guests on Saturday. This matters because holidays should be joyful, not rushed. Have you ever tried storing it this way? Share below!
Simple Fixes for Cookie Troubles
Is your dough too crumbly to slice? It might be too cold. Let it sit on the counter for ten minutes. I once sliced too fast and got crumbs everywhere. A brief warm-up makes it smooth.
Are your sprinkles not sticking? Roll the log right after slicing. The dough is slightly sticky then. This matters for a pretty, festive look. Are the cookies spreading too much? Your dough was likely too warm. Chilling it firm is the key.
Fixing small issues builds your kitchen confidence. You learn what the dough should feel like. This matters for perfect cookies every time. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. Add a teaspoon of xanthan gum too.
Q: How far ahead can I make them? A: Dough logs freeze for a month. Baked cookies keep a week in a tin.
Q: What can I use instead of sprinkles? A: Try chopped toasted nuts or colored sanding sugar. Both give a lovely crunch.
Q: Can I double the recipe? A: Absolutely. Just mix in two separate batches. This ensures everything blends evenly.
Q: Any optional tips? A: A pinch of cinnamon in the dough is cozy. *Fun fact: These are called “icebox” cookies because old refrigerators used ice!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these little wreaths. They always remind me of snowy windows. Baking is about sharing simple, sweet moments. I would love to hear about your baking day.
Tell me all about it in the comments below. Have you tried this recipe? Share your story with me. Happy cooking! —Elowen Thorn.
Frosted Icebox Holiday Wreaths
Description
Classic, buttery vanilla icebox cookies rolled in festive sprinkles or nuts for a simple, make-ahead holiday treat.
Ingredients
Instructions
- Whisk flour and salt together in medium bowl. Using stand mixer fitted with paddle, beat butter, granulated sugar, and confectioners’ sugar on medium-high speed until fluffy, 3 to 6 minutes. Add egg yolks and vanilla and beat until combined. Reduce speed to low, slowly add flour mixture, and mix until combined.
- Divide dough in half, roll each half into 6-inch log, wrap logs tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Spread sprinkles on parchment paper–lined rimmed baking sheet. Roll logs in sprinkles to evenly coat exterior. Line 2 baking sheets with parchment.
- Slice 1 log into 1/4-inch-thick rounds; space rounds evenly on prepared sheets. Bake until edges begin to brown, 12 to 15 minutes, switching and rotating sheets halfway through baking.
- Let cookies cool on sheets for 3 minutes, then transfer to wire rack. Repeat with remaining log. Let cool completely before serving.
Notes
- Nutritional information is an estimate per cookie. For a neater slice, use a sharp, thin-bladed knife and wipe it clean between cuts.