Recipes and Cooking Meringue Sugar Cookie Wreath Pretty and delicious, this edible wreath has the perfect blend of crunchiness and chewiness. Finish off your wreath with one or more of your favorite sprinkles for a festive touch. By Jessica (Havel) Anderson Jessica (Havel) Anderson Website Jessica (Havel) Anderson is a baking entrepreneur and the owner of Jess Desserts. She is also a former recipe developer and food stylist for Better Homes & Gardens. Since she was young, she grew up with a passion for baking, a trait passed down from her grandfather, who worked as a caterer. While in college, she attended culinary science school in order to learn how to develop her own recipes. As a result, she has been able to simultaneously work as a freelance writer in addition to owning her own bakery. Jessica graduated from the University of Iowa with a bachelor of science degree in culinary science. Learn about BHG's Editorial Process Published on December 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 30 mins Chill Time: 30 mins Bake Time: 25 mins Stand Time: 1 hrs Total Time: 2 hrs 25 mins Servings: 12 Yield: 1 wreath Jump to Nutrition Facts Ingredients ¾ cup butter, softened 2 cup sugar 1 ¼ teaspoon baking powder ½ teaspoon salt 1 egg 1 egg white 3 ½ teaspoon vanilla ½ teaspoon almond extract 2 ¼ cup all-purpose flour 4 egg whites, at room temperature ⅛ teaspoon cream of tartar 2 teaspoon cornstarch 4 ounce white baking chocolate, melted Assorted holiday sprinkles (optional) Directions In a large bowl beat butter with a mixer on medium to high 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping bowl occasionally. Add egg, 1 egg white, 1 1/2 tsp. of the vanilla, and the almond extract; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill about 30 minutes or until dough is easy to handle. Preheat oven to 325°F. On a sheet of parchment paper, roll dough to 1/2 inch thick. Cut a 10-inch circle in dough. Cut a 4-inch circle from center of 10-inch circle. Place dough scraps aside and use for cutout cookies. Place parchment with dough wreath on an extra-large baking sheet. For meringue, in a large bowl combine 4 room-temperature egg whites and the cream of tartar. Beat with a mixer on medium until soft peaks form (tips curl). Add the remaining 1 cup sugar, 1 Tbsp. at a time, beating on high until stiff peaks form (tips stand straight). Beat in the remaining 2 tsp. vanilla. Sift cornstarch over beaten egg whites; fold in gently. Fit a piping bag with a large star or round tip. Transfer meringue to bag. Pipe meringue onto cookie dough wreath in swirls and dollops until entire cookie is covered. Bake 25 minutes or until just starting to brown (do not open door). Turn off oven; let wreath stand in oven with door closed 1 hour. Drizzle white chocolate over wreath; if desired, top with sprinkles. Cut into wedges to serve. Refrigerate up to 3 days. Dough Scraps Give those dough scraps some love. Gently gather them into a ball and roll 1/8 to 1/4 inch thick. Use desired-shape cutters to cut out dough. Bake on a cookie sheet about 7 minutes or until edges are firm and very light brown. Rate it Print Nutrition Facts (per serving) 388 Calories 15g Fat 58g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 388 % Daily Value * Total Fat 15g 19% Saturated Fat 9g 45% Cholesterol 48mg 16% Sodium 276mg 12% Total Carbohydrate 58g 21% Total Sugars 40g Protein 5g Vitamin C 0.2mg 1% Calcium 55mg 4% Iron 1.3mg 7% Potassium 91mg 2% Fatty acids, total trans 1g Folate, total 45.8mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.