Dutch Christmas Wreath Cookies Recipe
Have you ever tried making buttery Dutch Christmas wreath cookies? With this recipe, you can easily make them yourself. I'll bet they taste much better than store-bought cookies!
Servings: 25 cookies
Ingredients
- 225 grams unsalted butter
- 150 grams white caster sugar
- 8 grams vanilla sugar
- 1 egg yolk
- 300 grams all-purpose flour
- Pinch of salt
- 1 beaten egg for egg wash
- Sliced almonds and pearl sugar for decorating
Instructions
- Combine the butter, caster sugar, and vanilla sugar, and beat until creamy. Add the egg yolk and mix until incorporated. Add the flour and salt, and knead until a firm cookie dough forms. Wrap in plastic and chill for at least one hour in the fridge.
- Once chilled, roll out the dough on a floured surface to about 5 mm (⅕ inch) thick. Use a fluted round cutter (about 7 cm / 2.75 inches) to cut out the cookies.
- Place the cookies on a baking sheet lined with parchment paper. Use a small round cutter to punch out the center hole after they’re on the sheet. This helps them keep their shape.
- Brush the cookies with the beaten egg and sprinkle with sliced almonds and/or pearl sugar.
- Bake the cookies for 14-16 minutes at 190°C/375˚F (conventional oven) until golden brown.
How to store
Once cooled you can store the cookies in an airtight container for 2-3 weeks.