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Floral Wreath Cookies

Floral Wreath Cookies




24 Cookies


40 Minutes


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  • 1 cup unsalted butter, room temperature
  • ¾ cup granulated sugar, divided
  • 1 large egg, whisked
  • 1 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 ½ teaspoons Fleischmann’s Baking Powder
  • ¼ teaspoon salt
  • White royal icing, to glaze
  • Pink royal icing, to glaze
  • Edible dried flowers, for topping
  • Sliced candied ginger, for topping
  • Chopped pistachios, for topping



  1. Preheat the oven to 350(f) degrees. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter & sugar until fluffy. Add the egg & vanilla. Beat until combined.
  3. Sift in the flour, baking powder & salt. Mix until dough comes together, about 60 seconds. Shape dough into a disc, cover tightly with plastic wrap & refrigerate for 30 minutes.
  4. On a lightly floured surface, roll out dough to roughly ½-inch thick. Use a large & small fluted edge round cookie cutter to create the wreath shape. Cut out 24 cookies.
  5. Transfer cookies to the prepared baking sheets & bake until the edges are golden, about 8 to 10 minutes. Let cool completely.
  6. In a small mixing bowl add the white royal icing. Drizzle in a spoonful of pink royal icing & swirl with a scriber (a chopstick will do the trick) to create the marble effect. Dip each cookie in the icing, transfer to a wire rack & repeat. Note: you will have to continuously add a drizzle of pink icing to the bowl to create the marbling on each cookie.
  7. Finish with a sprinkle of dried flowers, candied ginger & chopped pistachios.


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