Lemon Wreath Sugar Cookies: Are You Ready to Elevate Your Holiday Baking Game?

Did you know that cookie searches spike by a staggering 350% during the holiday season? While classic sugar cookies reign supreme, how many recipes have you seen that truly capture that vibrant, zesty lemon flavor and look stunning on your dessert table? Many fall short, resulting in either bland cookies or flavorless decorations. This recipe for Lemon Wreath Sugar Cookies changes everything. We're diving deep into a recipe that combines the best of both worlds: delicious, melt-in-your-mouth sugar cookies infused with bright lemon zest, shaped into elegant wreaths, and adorned with a delicate lemon-infused icing. Get ready to impress your friends and family with these irresistible treats!

Ingredients List

Here's what you'll need to create these delightful Lemon Wreath Sugar Cookies:

All-Purpose Flour: 3 cups, plus more for dusting. Consider using a 50/50 blend of all-purpose and cake flour for a more tender crumb.
Granulated Sugar: 1 cup. You can substitute ½ cup granulated sugar + ½ cup powdered sugar for a slightly softer cookie.
Unsalted Butter: 1 cup (2 sticks), softened. It's crucial that the butter is softened, not melted, for the right texture.
Large Egg: 1. Fresh, room temperature eggs help create a smooth dough.
Lemon Zest: 2 tablespoons, packed. Use organic lemons for the best flavor and avoid grating the white pith underneath, which can be bitter.
Pure Lemon Extract: 1 teaspoon. A little extract goes a long way to enhance the lemon flavor.
Baking Powder: 1 teaspoon. This helps the cookies rise slightly.
Salt: ½ teaspoon. Enhances the sweetness and balances the lemon flavor.

For the Icing:

Powdered Sugar: 3 cups, sifted. Sifting ensures a smooth, lump-free icing.
Milk: 4-6 tablespoons. Start with 4 and add more until you reach your desired consistency.
Lemon Juice: 2 tablespoons, freshly squeezed. Adds a bright, tangy flavor to the icing.
Lemon Zest: 1 tablespoon, finely grated. For extra lemon aroma.
Optional: Green Food Coloring: Gel food coloring works best for vibrant color without thinning the icing too much.
Optional Decorations: Sprinkles, candied lemon peel, edible glitter.

Timing

Here’s a breakdown of the time you'll need to dedicate to these Lemon Wreath Sugar Cookies. While cookies are a labour of love, these are very easy to make in comparison to other cookies, that can take 2x the time to prepare.

Prep Time: 30 minutes (includes gathering ingredients and mixing the dough).
Chill Time: 1-2 hours (This is crucial for preventing the cookies from spreading).
Bake Time: 8-10 minutes per batch.
Cooling Time: 20 minutes.
Icing & Decoration Time: 30 minutes.
Total Time: Approximately 2.5 – 3 hours.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This may take 3-5 minutes using an electric mixer. Tip: Use a stand mixer with a paddle attachment for best results. For creaming, start on a low speed to reduce 'Dust' from the confection. Then, gradually take it higher until its smooth/fluffy.

Step 2: Add the Egg, Lemon Zest, and Lemon Extract

Beat in the egg, then stir in the lemon zest and lemon extract. Ensure everything is well combined. Personalization: If you want a more intense lemon flavor, add an additional ½ teaspoon of lemon extract. But add carefully a little at a time.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed. Advanced Tip: Sifting the dry ingredients before whisking can prevent lumps and result in a lighter cookie.

Step 4: Gradually Add Dry Ingredients to Wet Ingredients

Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Pro Tip: Stop mixing when the dough just comes together. Overmixing activates the gluten in the flour, resulting in a less tender cookie.

Step 5: Chill the Dough

Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and chill for at least 1-2 hours (or up to 24 hours). Chilling prevents the cookies from spreading during baking and makes the dough easier to handle. Personalization: If you are short on time, you can chill for 30 minutes in the freezer, but keep a close eye on it!

Step 6: Preheat and Roll Out the Dough

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness. Tip: Use powdered sugar instead of flour to prevent the dough from sticking to the surface without drying it out.

Step 7: Cut Out Wreath Shapes

Using a wreath-shaped cookie cutter (or two circle cutters of different sizes), cut out the cookies. Place them on a baking sheet lined with parchment paper. Action Tip: Reroll the scraps once for more cookies.

Step 8: Bake the Cookies

Bake for 8-10 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Data Insight: Baking times can vary depending on your oven. Keep a close eye on the cookies during the last few minutes of baking to prevent burning.

Step 9: Prepare the Icing

In a large bowl, whisk together the sifted powdered sugar, milk, lemon juice, and lemon zest until smooth. Add more milk, a tablespoon at a time, until you reach your desired consistency. Personalization: adjust the amount of lemon to taste.

Step 10: Decorate the Cookies

Once the cookies are completely cool, frost them with the lemon icing. Decorate with sprinkles, candied lemon peel, or edible glitter. Personalization: Use green food coloring add a holly-look to your wreath.

Nutritional Information

(Per cookie, approximate)

Calories: 120
Fat: 6g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 40mg
Carbohydrates: 15g
Sugar: 9g
Protein: 1g

Data Source: Calculations based on recipe and average ingredient nutritional values. These numbers can vary slightly depending on ingredient brands and serving sizes.

Healthier Alternatives for the Recipe

Want to indulge in these Lemon Wreath Sugar Cookies without compromising your health goals? Here are a few ideas:

Reduce Sugar: Use a sugar alternative like Stevia or Monk Fruit sweetener.
Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat pastry flour for added fiber.
Greek Yogurt Icing: Swap the milk in the icing for plain Greek yogurt for a boost of protein and a tangy flavor.
Natural Food Coloring: Opt for natural food coloring derived from fruits and vegetables.
Gluten-Free: use a gluten-free all-purpose flour blend. Use a blend that already contains xanthan gum.

Serving Suggestions

These Lemon Wreath Sugar Cookies are perfect for any occasion!

Holiday Dessert Platter: Add them to a festive dessert platter with other holiday treats.
Gift Giving: Package them in decorative tins or cellophane bags for a thoughtful homemade gift.
Tea Time: Serve them with a cup of tea or coffee for a delightful afternoon treat.
Kids' Cookie Decorating Party: Let the kids decorate their own wreaths with various toppings.
Potluck: Bring them to a holiday potluck for a crowd-pleasing dessert.

Common Mistakes to Avoid

Over Mixing the Dough: Overmixing develops gluten, resulting in tough cookies. Mix until just combined.
Not Chilling the Dough: Chilling is essential for preventing the cookies from spreading and maintaining their shape.
Over Baking the Cookies: Overbaked cookies will be dry and crumbly. Bake until the edges are just golden brown.
Using Melted Butter: Softened butter is key to achieving the right texture.
Skipping the Lemon Zest: The lemon zest is where most of the lemon flavor comes from. Don't skip it!
Icing Cookies That Are Too Warm: the icing will melt and run off the cookies, or soften them and make them soggy. The cookies must be cold.

Storing Tips for the Recipe

Baked Cookies: Store the baked (and iced) cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.
Cookie Dough: The cookie dough can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw completely before rolling out and baking.
Personalization: Separate un-iced cookies with parchment paper to prevent them from sticking (especially important if you live in or near the equator).

Conclusion

These Lemon Wreath Sugar Cookies, are more than just a recipe; they’re an invitation to create memorable moments with loved ones. With their bright lemon flavor, elegant wreath shape, and festive decoration, they’re sure to be a hit at your next gathering. So, take the leap and bake a batch of these delightful treats today! Did you try this recipe? Let me know in the comments below, and show off your creations! If you love Lemon, be sure to visit our other amazing recipes such as: Lemon Drizzle cake or Lemon and poppyseed muffins.

FAQs

Q: Can I use store-bought cookie dough?

A: While this recipe is designed for homemade dough, you can use store-bought sugar cookie dough in a pinch. However, the flavor and texture may not be as good as homemade.

Q: Can I make these cookies ahead of time?

A: Yes! The dough can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 5 days. Frost and decorate them closer to serving time.

Q: Can I use a different type of extract instead of lemon extract?

A: Absolutely! Vanilla extract or almond extract would also pair well with these cookies.

Q: My cookies spread too much during baking. What did I do wrong?

A: This is likely due to not chilling the dough long enough or overmixing it. Make sure to chill the dough for at least 1-2 hours and mix until just combined.

Q: What kind of cookie cutter should I use?

A: A wreath-shaped cutter is ideal, but you can also use two circle cutters of different sizes to create a wreath shape. Ensure the inner circle is large enough to have a distinctive wreath shape.