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Chocolate Wreath Shortbread Cookies – Christmas Edition
27 December 2025
60
total time
12
servings
60 kcal
calories
Introduction
Chocolate Wreath Shortbread Cookies – Christmas Edition celebrate the cozy flavors of butter, cocoa, and a touch of holiday sparkle. These wreath-shaped shortbread cookies are crisp at the edges, tender in the middle, and scented with vanilla and a hint of cocoa. The Christmas edition adds a festive twist with a ring shape that evokes garlands and wreaths, symbols of welcome and joy. The recipe uses simple pantry staples—butter, sugar, flour, cocoa powder—and relies on careful handling rather than heavy mixing. The result is a cookie that feels grown-up yet approachable, ideal for holiday baking sessions, gifting platters, or a cozy afternoon with cocoa. Plan to chill the dough, which makes it easier to roll and cut into rounds that you can then fashion into wreath shapes using a simple ring cutter or by trimming a smaller circle from a larger disc. If you want extra holiday flair, you can dust the finished cookies with a fine snow of powdered sugar or drizzle with melted chocolate to recreate the look of a shiny holiday wreath. This recipe also lends itself to customization: add finely chopped pistachios for a pop of green, a pinch of orange zest for brightness, or swap dark chocolate for milk chocolate for a sweeter finish. The key is to keep the dough cold and handle it lightly to preserve that delicate shortbread texture.
Gathering Ingredients
Before you start, assemble everything you need in one place so the dough comes together smoothly. For these Chocolate Wreath Shortbread Cookies, you’ll want unsalted butter at room temperature, powdered sugar, vanilla extract, all-purpose flour, cocoa powder, a pinch of salt, and optional mix-ins or toppings. The base is simple: 1 cup (225 g) unsalted butter gives a melt-in-the-mouth crumb; 1/2 cup (60 g) powdered sugar adds sweetness without greasiness; 2 cups (250 g) all-purpose flour builds the structure; 1/4 cup (20 g) cocoa powder deepens the chocolate flavor; a pinch of salt enhances everything; and 1 teaspoon (5 ml) vanilla extract ties the flavors together. If you like extra richness, you can stir in a handful of mini chocolate chips (optional, about 1/2 cup or 85 g) or sprinkle finely chopped pistachios before baking. For rolling and shaping, have parchment paper, a rolling pin, a round or wreath cookie cutter, and a baking sheet ready. Chill space should be prepared as well, because the dough benefits from a cool rest. A small bowl of extra cocoa or powdered sugar is handy for dusting or dipping. Finally, stock up on ribbons, cellophane bags, or decorative parchment to turn the finished wreaths into ready-made gifts. With the ingredients assembled, you’ll be able to cut clean shapes that hold their form during baking and produce a distinctly festive cookie every time.
Equipment and Mise en Place
Having the right tools and organization makes shortbread magic possible. Mise en place begins with clearing a clean work surface, readying your mixing bowl, measuring cups, and a sturdy rolling pin. If you have a stand mixer, it will simplify creaming the butter and sugar, but a hand mixer or a wooden spoon will work just as well if you prefer a hands-on approach. The dough comes together quickly, but it benefits from gentle handling; avoid overworking the flour to keep the cookies tender. Line two baking sheets with parchment or silicone mats to ensure even baking and easy removal. A dough scraper helps gather every last crumb from the bowl while you transfer the dough to plastic wrap for chilling. For shaping wreaths, a round cookie cutter or a small ring cutter is ideal; if you don’t have a dedicated wreath cutter, you can simply cut circles and then trim a smaller inner circle to form a wreath shape. Chill the dough long enough to firm up, typically at least an hour, or even overnight for sharper edges. Keep a small amount of flour mixed with cocoa on a plate for dusting the work surface, which helps prevent sticking. Finally, arrange cooling racks nearby so the cookies can rest and cool completely after baking.
Make the Dough
Start by beating the butter with the powdered sugar until pale and creamy, about 2-3 minutes on medium speed. Beat in vanilla and salt. In a separate bowl, whisk together flour and cocoa powder; incorporate this dry mix gradually into the butter mixture on low speed. The dough should hold together and feel slightly crumbly but cohesive. Do not overwork; stop mixing as soon as you can form a ball. Wrap the dough securely in plastic and refrigerate for at least one hour; chilling helps the dough maintain its shape when cut and rolled. If you need to speed things up, you can freeze the dough for 20-30 minutes. Once firm, transfer to a lightly floured surface dusted with a touch of cocoa. Roll to about 1/4 inch thick; too thin and the cookies may become brittle, too thick and they’ll resemble biscuits rather than shortbread. Use your wreath cutter to cut rings; re-roll scraps as needed, but be mindful not to overwork. Place the cut shapes on the prepared baking sheets, keeping a little space between them for expansion. Chill again for 15 minutes to improve edge definition. This step ensures the cookies bake evenly and hold their delicate, buttery crumb.} ,{heading":"Baking and Cooling","content":"Preheat the oven to 350°F (175°C). Bake cookies for 12-14 minutes, until the edges are just set and the centers look pale. They will carry a soft look but will firm as they cool. Remove from the oven and let the cookies rest on the sheet for 2-3 minutes before transferring to a wire rack to cool completely. Cooling is essential; handling warm cookies can cause them to crumble. While the cookies bake, you can prepare a light chocolate drizzle if desired, or reserve for later. If your wreath shapes puff a little, gently press them back into a ring while still warm. Any scraps can be re-rolled once, but do not reuse too many times. Once cooled, these cookies become a crisp, tender canvas for chocolate decoration. If you prefer simpler cookies, skip the hollowing and leave them as rings. For a festive look, dust lightly with powdered sugar or frost with a glossy chocolate drizzle. When completely cooled and set, stack the cookies with parchment between layers to avoid sticking. The result is a batch of elegant, holiday-ready treats that pair beautifully with coffee, black tea, or a glass of cold milk. The aroma of butter, cocoa, and vanilla fills the kitchen, setting the mood for a Christmas bake-along."
Chocolate Drizzle and Glaze
To finish, melt high-quality chocolate in a heatproof bowl set over simmering water or in short bursts in the microwave, stirring until silky smooth. A small knob of butter or a teaspoon of oil helps achieve a glossy finish and prevents dull streaks on the surface. Drizzle the melted chocolate over the cooled wreaths in a decorative ring pattern, allowing each to set before stacking. You can also add a second pass with white chocolate for a two-tone effect, then sprinkle with a pinch of flaky sea salt or finely chopped pistachios for color and texture. For a rustic look, dip the tips of the wreaths in chocolate and let the rest dry on a rack. If you want a holiday-spiced accent, dust lightly with a cinnamon-sugar mixture before the chocolate sets. Ensure the drizzle is thin; thick drizzles can overwhelm the delicate shortbread. If you prefer to keep the cookies dairy-free, use a dairy-free chocolate and a neutral oil. Allow the glaze to harden completely at room temperature or in a cool area before packing. Store decorated cookies in an airtight container, placing parchment between layers to avoid sticking. The final cookies are shiny, chocolatey, and festive—perfect for sharing on Christmas Eve and gift-giving season.
Tips for Shaping Wreaths
Shaping wreaths is easier than it looks if you plan ahead. Roll the dough evenly to avoid thick or thin spots which can cause uneven baking. If the dough resists rolling, chill it again for 15 minutes. Use a small round cutter for the inner hole; a wider ring gives a more pronounced wreath silhouette. You can also freehand trim with a knife to create a more rustic wreath look. For frames, place the cutter on parchment and dip the cutter edge in cocoa powder before pressing to produce a clean edge. When cutting multiple wreaths, gather scraps quickly and re-chill to preserve the dough’s structure. If you want to add a pop of color, sprinkle crushed pistachios or finely chopped candied orange peel into the dough before rolling. Alternatively, press a tiny red candy in the center of each ring to mimic a holly berry. After baking, a light dusting of powdered sugar can simulate snow on the wreaths. For gifting, consider stacking cookies with parchment between layers and tying with festive twine. The key is to keep the thickness uniform and to keep the dough cold to maintain shape. Remember, practice makes perfect, and with Christmas spirits high, your success rate will quickly rise." ,{
Storing and Gifting
These cookies store well and travel nicely as holiday gifts. Once completely cool, keep them in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze the unbaked dough discs for up to two months; thaw in the fridge, roll, cut, and bake as directed. If you prefer baked cookies, freeze them in a single layer on a sheet then transfer to a container after they’re frozen to avoid sticking. Packaging ideas include cellophane bags tied with ribbon, small kraft boxes with a wax liner, or a decorative tin lined with parchment. Add a handwritten tag with storage tips and a brief note about the chocolate wreaths’ origin or occasion. To keep the chocolate drizzle pristine, store the cookies away from humidity and heat; if condensation forms, the glaze may bloom, giving a matte finish. The cookies pair especially well with a mug of hot cocoa, espresso, or mulled wine. For gifts, consider including a small card with a serving suggestion, a brief description of the flavor profile (buttery, cocoa-forward, lightly sweet), and a tip for reheating for maximum crispness. With thoughtful packaging and a little Christmas sparkle, these wreath cookies become a charming and delicious holiday treat.
Final Presentation
Finish your bake with an elegant board or platter. Arrange the wreath cookies in a circle or a spiral motif, interspersed with evergreen sprigs, red berries, and a light dusting of sugar snow. The contrast of the dark chocolate against pale shortbread makes the wreaths look festive and inviting. A few cookies can be stacked with parchment between layers to maintain texture, while others can be drizzled with extra chocolate for gloss and drama. Serve alongside warm drinks like hot chocolate, mulled cider, or a robust coffee to complete the Christmas edition experience. The cookies are best enjoyed fresh but will stay delicious for days in a cool, dry place. If you’re gifting, wrap a handful in clear cellophane and tie with a festive bow, adding a small note of tasting notes. The result is a classic shortbread with a chocolate twist that captures the spirit of the season: comforting, celebratory, and utterly shareable. Creating these wreath cookies is not only about baking; it’s about creating small moments of joy that friends and family will remember during the holidays. } ,{ heading": "Final Presentation", "content": "Finish your bake with an elegant board or platter. Arrange the wreath cookies in a circle or a spiral motif, interspersed with evergreen sprigs, red berries, and a light dusting of sugar snow. The contrast of the dark chocolate against pale shortbread makes the wreaths look festive and inviting. A few cookies can be stacked with parchment between layers to maintain texture, while others can be drizzled with extra chocolate for gloss and drama. Serve alongside warm drinks like hot chocolate, mulled cider, or a robust coffee to complete the Christmas edition experience. The cookies are best enjoyed fresh but will stay delicious for days in a cool, dry place. If you’re gifting, wrap a handful in clear cellophane and tie with a festive bow, adding a small note of tasting notes. The result is a classic shortbread with a chocolate twist that captures the spirit of the season: comforting, celebratory, and utterly shareable. Creating these wreath cookies is not only about baking; it’s about creating small moments of joy that friends and family will remember during the holidays.
Chocolate Wreath Shortbread Cookies – Christmas Edition
Delightful, festive chocolate wreath shortbread cookies: buttery, crisp, and perfect for gifting this Christmas. Learn tips for shaping, baking, and presenting.
total time
60
servings
12
calories
60 kcal
ingredients
- 1 cup (225 g) unsalted butter, softened 🧈
- 1/2 cup (60 g) powdered sugar 🍬
- 2 cups (250 g) all-purpose flour 🍪
- 1/3 cup (28 g) cocoa powder 🍫
- 1/4 teaspoon salt 🧂
- 1 teaspoon vanilla extract 🌼
- 1/2 cup finely chopped almonds or pistachios for aroma and crunch 🥜
- 6 oz (170 g) dark chocolate, melted 🍫
- Optional: green and red candy decorations to form wreaths 🎄🍬
instructions
- Cream the butter and powdered sugar together in a bowl until light and fluffy.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Beat the dry ingredients into the butter mixture a little at a time, then mix in vanilla and nuts just until a soft dough forms.
- Divide the dough and shape into rings about 2 cm (3/4 inch) wide to resemble wreaths. Place on a lined baking sheet and chill for 20 minutes.
- Preheat oven to 175°C (350°F). Bake the wreaths for 12–14 minutes, until the edges are set but centers are still pale.
- Let cool completely, then melt chocolate and drizzle or dip the wreaths to create a glossy finish.
- If using decorations, place green and red candy bits to decorate wreaths while chocolate is still warm, or wait until set.
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