Today I am sharing one of my favorite Christmas cookies: Dutch Christmas wreath cookies or ‘kerstkransjes’, as we call them in the Netherlands. They’re perfect for the Christmas season, totally delicious and you can even hang them in the Christmas tree!
These cookies, in the shape of little Christmas wreaths are a classic during Dutch holiday season. They’re buttery, crunchy and delicious and once you’ve made them the first time, you will be hooked.
You can decorate the cookies with almond flakes or use pearl sugar. Both will be delicious!
You will find the full details and quantities in the recipe card below.
You start by combining the butter and both sugars and mix until it is creamy. Add the egg yolk and make sure it is fully combined.
Add the dry ingredients in the bowl and knead till a firm cookie dough forms. Wrap this in plastic and chill for at least an hour in the fridge. Check here why chilling your dough is so important!
Once the dough is properly chilled you can roll it out on a floured surface to about 5 mm/0,25 inch thick. You make the wreath shape by using a fluted round cookie cutter. I use one that is roughly 7 cm or 2.75 inches.
You can use different sizes if you want or use all the same size. Place the cookies on baking sheets lined with parchment paper.
The last step is to use a small round cutter to punch out the center hole. This is best done on the baking tray, so the cookies keep their shape.
Brush the cookies with the beaten egg and sprinkle with sliced almonds and/or pearl sugar.
Bake in the preheated oven for about 14-16 minutes or until golden brown. Let the cookies cool down so they get crunchy before removing them from the baking sheet.
These cookies are perfect for hanging on the tree. You can hang them directly on a branch, but it looks even nicer if you tie a ribbon through the hole and hang them that way.
Just keep in mind that after a few days in the tree, they’ll become soft and stale, so they won’t taste as good anymore.
Christmas wreath cookies are one of those cookies that everyone here knows and loves. Christmas day is not complete without a plate filled with these delicious butter cookies.
In an airtight container they will stay fresh for quite some time but they probably won’t last that long!
Like most cookies you can store these delicious “kerstkransjes” in a cookie jar or airtight container for 2-3 weeks. You can also store the dough in the fridge for up to two days.
Yes you can! In an airtight container, they will keep for up to 3 months. Thawing the cookies can affect the almonds or pearl sugar, they become a bit softer.
Yes you can freeze the dough and bake the cookies straight from the freezer. That will only work if you’ve already cut them into the right shape.
If you haven’t done that you can also store the dough in a log form, let it defrost and process the cookies as you would from freshly made dough.
Even if you follow a recipe exactly, this can happen. If your dough is sticky, add small amounts of flour (a tablespoon at a time) until it becomes workable. If your dough is too dry, try kneading it a bit longer. If it still cracks, add a tablespoon of milk or a small piece of butter and knead it in.
This is an important step, one that impatient home bakers sometimes skip. Don’t! Chilling allows the gluten to relax and helps the cookies become crisp. Resting the dough improves both flavor and texture. You can read my tips on chilling cookie dough here.
You can absolutely store it. Wrapped well, the dough will keep for up to two days in the refrigerator, or up to three months in the freezer.
Step one when rolling out cookie dough is to prevent it from sticking to your work surface and rolling pin. Dust your surface lightly with flour, but don’t overdo it or you’ll taste the extra flour in the cookies. A great trick is to roll the dough between two sheets of parchment paper.
Step two is making sure the dough is rolled out evenly. Adjustable rolling pins with rings on the sides are perfect for this. They keep the dough from becoming too thick or too thin in spots.
Once the dough is rolled out, you can cut the cookies. To make Christmas wreaths, you’ll need a larger fluted cutter (about 7 cm / 2.75 inches) and a small round cutter for the center hole. I often use a small cutter from a basic set, but you could also use the bottom of a piping tip.
You can’t check doneness by touch, they’ll always feel soft when they come out of the oven. They firm up as they cool. These cookies should turn a light golden brown while baking; that’s when they’re perfect. Check the tips for baking perfect cookies here.
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