Painted Sugar-Cookie Wreaths

Painted Sugar-Cookie Wreaths

Looking for something fun to do with your kids in the kitchen? Here’s an idea: Painted Sugar-Cookie Wreaths.




Yep! All you need is a little food coloring and a clean paint brush . . .


But let’s start with the cookies. You probably have the ingredients in your kitchen already: flour, sugar, baking powder, salt, butter, half-and-half, almond extract, and eggs.


Beat those together (or get your assistant to.)


Then chill for a bit (the cookies in the refrigerator, you on the couch) before rolling them out. Use a leaf-shaped cookie cutter to cut out your cookies.


Then paint the leaves and shape them into wreaths . . .


And finally, bake and enjoy!

If you prefer, you can also bake them without painting – just as lovely!


Wouldn’t these be cute as place settings? Or packaged up in little bags for teacher gifts? We can’t wait to make our next batch!


Painted Fall Sugar-Cookie Wreaths

Makes 12 – 15 wreaths

Celebrate the colors of the season with these painted sugar-cookie wreaths! And get the kids involved for more fun! Kids can help mix and roll out dough, as well as cut out, paint and arrange leaves into wreaths before baking. If you prefer a more natural look, skip the food coloring and just bake plain. Whether you choose colorful or natural, these sugar-cookie wreaths are sure to be a hit around the holidays!


8 tablespoons (1 stick) unsalted butter

1 cup sugar

1 large Nellie’s Free Range Egg

2 tablespoons half-and-half

¼ teaspoon almond extract

2 cups all-purpose flour

¼ teaspoon salt

½ teaspoon baking powder

Special Equipment: small leaf cookie cutter, food coloring, clean paint brush


In a large mixing bowl, beat butter and sugar until creamy. Add egg, half-and-half and almond extract; mix again.

Place dry ingredients in a small bowl and mix to combine. Add dry ingredients to butter mixture and beat again. Gather dough into a ball and wrap with plastic wrap. Chill in the refrigerator for at least 1 hour.

When ready to bake, line 2 baking sheets with parchment paper. Set the dough on the counter at room temperature for 10 minutes. Working with one half of the dough at a time, roll out the dough on a floured surface to about 1/8-inch thick. Cut leaf shapes out of the dough with your cookie cutter. Place the cut-out leaves on the lined baking sheet. Gather up any leftover dough, roll again, and cut out additional leaves. Repeat with the second half of dough.

To paint the leaves, place about 1 teaspoon food coloring in a small bowl. Dip your paint brush in the food coloring, and have fun painting the leaves! To create wreaths, arrange 7 or 8 leaves in a small circle with each leaf slightly overlapping the next.

Preheat oven to 350 degrees F. Bake wreaths for 9 – 11 minutes, or until just barely golden on the edges. (Do not brown.) Remove from oven and let cool. Cookies can be stored in an airtight container at room temperature for up to 1 week.

This post is sponsored by Nellie’s Free Range Eggs.

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