Royal Icing Wreath Cookies

Royal Icing Wreath Cookies

Use a 5 wheel cutter to make square sugar cookies in a jiffy. The time you’ll save can, and should, be spent sipping a homemade Tom & Jerry while binge watching the Marvelous Mrs. Maisel!

I added mini chocolate chips to my sugar cookie recipe and decorated these with whimsical wreaths. I used a 1950s inspired minty green palette, but these would be wonderful in pinks as well. See supply list for my colors.

I used an offset spatula to cover my cookies with white royal icing. This is another time saver and I just adore the snowdrift effect. Let the white icing dry for a couple hours or until firm to the touch. Overnight works great too.

When the white icing has formed a sturdy crust, split your remaining icing into 3. Color each with a variation on your desired color theme. Fit 3 disposable piping bags with various tips. You can use any combo of piping tips, there are no rules here. I used a round tip, an open star tip and a closed star tip. See supply list for sizes. Fill each piping bag with a single color and use them alternately to pipe a wreath on each cookie. One cookie at a time.

As you complete each cookie add two or three silver dragees and spritz with a little edible sparkle dust. Roxy & Rich makes sparkle dust in handy little pumps. I used Satin White.

Let your wreaths dry completely overnight and store them in an air tight container in a single layer or on end to avoid breaking off the lovely little icing tips.


Ateco 5-wheel cutter
Ateco #12 round piping tip
Ateco #199 open star piping tip
Ateco #30 closed star piping tip
Silver dragees
Roxy & Rich edible sparkle dust pump - Satin White
Disposable piping bags
Americolor Forest Green
Americolor Mint Green
Americolor Electric Green

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Makes 2-3 dozen cutout cookies (depending on size)

3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/4 cups chilled unsalted butter, cut into 1/2" cubes
1 cup sugar
1 large free-range egg
1 large free-range egg yolk
1 tsp. vanilla or lemon extract
5 oz. mini chocolate chips (I use Ghirardelli)

  1. Sift 3 cups flour, baking powder and salt into a medium sized bowl. Set aside.

  2. Using an electric mixer with the paddle attachment, beat butter and sugar on high speed until well combined (butter does not need to be fluffy), about 3 minutes.

  3. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until dough comes together.

  4. Fold in chocolate chips until evenly distributed.

  5. Separate dough in half and form two smooth discs for rolling.

  6. Roll each disc to desired thickness (1/8"-1/4") between two pieces of lightly floured parchment paper on a Silpat mat or flexible cutting mat. Continue to flour top of dough so parchment doesn't stick or crease.

  7. Transfer mat and rolled dough to refrigerator to chill for about 2 hours.

  8. When ready to cut shapes, flip chilled dough so floured side is down. This will help cookies "release" easily.

  9. Cut dough to desired shapes and place on baking sheet pans lined with parchment paper.

  10. Re-roll scraps only once to avoid tough cookies. If dough becomes soft and sticky, return to fridge to chill until shapes cut easily. Chill again until ready to bake. Ideally, 20-30 minutes.

  11. Preheat oven to 325º

  12. Bake until edges are slightly golden, about 12–16 minutes, depending on size. Rotate sheet pans half way through to avoid dark edges.

  13. Let cookies cool slightly on pans then transfer to wire racks to cool completely.


Do Ahead: Cookies can be baked (left undecorated) 2 weeks ahead; separate cookies with wax paper, place in air tight containers and freeze.


Makes enough to decorate 2-3 dozen cookies, depending on size

970 g [2 lb bag] confectioners' sugar, no need to sift
80g [or 8-10 tablespoons] meringue powder (CK or Henry & Henry)
1/2 teaspoon cream of tartar (to keep icing bright white)
1/2 cup water
4 tablespoons water
food coloring (optional)

  1. Using a stand mixer fitted with the paddle attachment, mix sugar, meringue powder and cream of tartar on low for just a bit to incorporate evenly.

  2. Slowly add 1/2 cup water while mixing at a low speed. Add water 1 tablespoon at a time until sugar is just wet.

  3. Scrape sides of the mixing bowl. Increase speed one notch (#2 on Kitchenaid stand mixer). Mix for five minutes. When finished icing should have a matte (not glossy) finish and hold it's shape on the paddle when pulled up/out of the bowl.

  4. Separate into clean, oil-free containers and tint with gel food coloring.

  5. This recipe yields "stiff" consistency for piping details. Add water as needed to achieve flooding consistency.

  6. Keep covered tightly and store for up to a week in a cool dry place or 10 days in the refrigerator. Mix well when ready to use.