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wreath cookies

wreath cookies

Prep Time 30 mins
Cook Time 15 mins
chill time 1 hr 30 mins
Course Dessert
Servings 24 cookies


shortbread cookies

  • 1/2 cup white sugar
  • 1 cup butter cold and cubed
  • 2 egg yolks
  • 1 tsp vanilla
  • 3 cups flour
  • pinch of salt
  • 3 tbsp cold water

vanilla glaze

  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tsp milk any type works

sugared cranberries and rosemary

  • 1/4 cup water
  • 3/4 cup white sugar divided
  • 1 cup fresh cranberries
  • 5-6 sprigs fresh rosemary


  • Add sugar and cold butter to the bowl of a stand mixer. Mix on low until the butter starts to break down, then increase the speed and mix for 4-5 minutes until it is fluffier.
  • Add the egg yolks and vanilla and mix until combined. Add the flour and salt and mix again. The dough will be very shaggy, but do no fear! With the mixer on low, slowly add the cold water until the dough comes together.
  • Wrap the dough in plastic wrap and chill in the fridge for 1 hour. While the dough is chilling, begin the sugared cranberries and rosemary. Combine the water and 1/4 cup of sugar in a small pan. Cook over medium heat until the sugar dissolves. Don't let the mixture boil! Take off the heat once the sugar dissolves.
  • Working in small batches, drop a handful of cranberries into the syrup. Toss them until they're fully covered, then remove with a slotted spoon and transfer to a cooling rack or piece of parchment paper. Continue with the rest of the cranberries and then the rosemary. Let it all set out and dry for 1 hour.
  • Once the dough has chilled, knead the dough by hand to soften it up a bit, then roll it out with a rolling pin. Roll the dough to 1/4” thick. Using a circle cutter about 3 inches wide, cut out the dough. Use a bottle cap or small circle cutter to cut out the center of each circle. Re-roll leftover dough and cut again. Repeat until all the dough is used.
  • Transfer the cookies to a baking sheet and chill for 30 minutes. While it is chilling, finish the cranberries and rosemary. Add the remaining 1/2 cup of sugar to a bowl. Drop the cranberries in the bowl of sugar and toss until combined (they should still be slightly sticky from the syrup). Remove and transfer to a bowl. Repeat with the rosemary, making sure all the small pieces are covered in sugar.
  • After the dough has chilled, bake it at 350 for 8-12 minutes, just until the cookies set. They should barely be browning, or not brown at all.
  • While they cool, make the glaze. Combine the powdered sugar, vanilla extract, and milk. Mix until combined. If the glaze isn't runny enough, add another splash of milk until you get the consistency you want.
  • Dip each cooled cookie in the glaze. Before the glaze hardens, top each cookie with a sugared cranberry and some rosemary, arranging it to look like a wreath (see the picture). Enjoy!