Combining the zesty freshness of lemon with the aromatic warmth of rosemary, these beauties are a delightful twist on traditional sugar cookies.Decorated with an elegant wreath pattern etched into the icing, they are the epitome of the Christmas season.Change up the colors of the Royal Icing to make these year-round for any holiday or season.

Sugar Cookie Wreaths Print Recipe Pin Recipe Makes 20 to 22 cookies Ingredients  1 cup (200 grams) granulated sugar2 teaspoons (4 grams) lemon zest1 teaspoon minced fresh rosemary1 cup (227 grams) unsalted butter, softened1 large egg (50 grams), room temperature1 teaspoon (4 grams) vanilla extract3¼ cups (406 grams) all-purpose flour, plus more for dusting1½ teaspoons (7.5 grams) baking powder1 teaspoon (3 grams) kosher saltRoyal Icing (recipe follows)Red pearl sprinkles InstructionsPreheat oven to 350°F (180°C).Line baking sheets with parchment paper.In the bowl of a stand mixer, whisk together sugar, lemon zest, and rosemary by hand.Add butter; using the paddle attachment, beat at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

Add egg and vanilla, beating until combined.In a medium bowl, whisk together flour, baking powder, and salt.With mixer on low speed, gradually add flour mixture to butter mixture, be

Read More