All of these wreath cookies start with either Bernard’s time-tested and perfected sugar cookie recipe or gingerbread cookie recipe and are coated with white royal icing.
To get a smooth, glossy surface, use the “flooding” or “flow” method outlined in this post.
If you’re going to completely cover your cookies in decorations, you can paint them instead. See how you can use a pastry brush to quickly cover cookies in royal icing in this video (start at the one minute mark).
Want to skip right to the decorating? Order wreath-shaped cookies already iced from a local bakery.
Pro tips:
Bernard used wreath-shaped cookie cutters. But you could also use a large round cutter to make the wreath and a little one to cut a hole in the middle.
The butter solids in the baked cookies need to harden, so after baking your cookies need to sit and cool to prevent the icing from breaking down. If you’re in a rush, pop them in the freezer for a few minutes before you decorate them.
