Glazed Rosemary Wreath Cookies

Eating these cookies will be just as fun as baking and decorating them! Whether you’re baking for Christmas, New Year’s, or any other winter occasion, the decoration possibilities are endless—and sweet!

Prep Time
20 minutes
1 hour 10 minutes chilling time
Bake Time
10 to 12 minutes
Glazed sugar cookies with icing and decorated like wreaths with rosemary, one on a saucer with a cup of coffee, one broken on a table, and several on a plate, shown in a festive holiday setting.

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Scale OR dry measuring cups

Measuring spoons

Medium bowl 

Whisk x 2

Stand mixer with paddle attachment OR large bowl with handheld mixer

Rubber spatula

Plastic wrap

Parchment paper

Rolling pin

Scalloped round cutter (2½-inch)  

Round cutter (1-inch)

Large baking sheets x 2

Wire cooling rack

Small bowl

Small offset spatula OR pastry brush

about 36 cookies (2½-inch)
For the cookies:
  • 2½ cups (313 g) all-purpose flour
  • ¼ tsp (2 g) salt
  • ¼ tsp (1 g) baking powder
  • ¾ cup (170 g) butter, cubed
  • ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed
  • ⅓ cup (67 g) Redpath® Special Fine Granulated Sugar
  • 1 large egg
  • 5 tsp (8 g) fresh rosemary, washed and pat-dried, minced
  • 1 tbsp (15 ml) pure vanilla extract
For the glaze:
  • 2 cups (240 g) Redpath® Icing Sugar
  • ⅛ tsp (1 g) salt
  • 2 tbsp + 2 tsp (40 ml) lemon juice
  • 1 tbsp (15 ml) white (clear) corn syrup
Garnishes (optional):
  • Coloured sugar
  • Sprinkles
  • Candied or fresh rosemary (small sprigs or individual “leaves”)
  • Citrus zest (lemon, lime, orange), finely grated

Step 1

In a medium bowl, whisk together flour, salt, and baking powder until well combined. Set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, the Redpath® Golden Yellow Sugar, and the Redpath® Special Fine Granulated Sugar until smooth and creamy; 2 to 3 minutes.

Step 3

Add in the egg and mix on medium speed until fully incorporated. Scrape down bowl and add in the minced rosemary and vanilla extract. Cream until thoroughly combined.

Step 4

Add half of the dry mixture to the bowl and mix on low speed until just combined. Add in the remaining flour mixture; do not overmix. Form the dough into a flat rectangular disc. Wrap dough in plastic wrap and chill in the fridge; 1 hour.

Step 5

When ready to use, allow dough to come to room temperature; 5 to 10 minutes.

Step 6

Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.

Step 7

Place dough between 2 sheets of parchment. Roll dough to between ¼- to ⅛-inch thickness.

Step 8

Use a 2½-inch scalloped edge round cutter to cut out cookies. Use a 1-inch round cutter to cut out the centre of each wreath. Scraps can be gathered, rerolled, and cut (see Chef’s Tips). Carefully transfer cookies onto the prepared baking sheet. Place cookies into the fridge to chill; 10 minutes. Place chilled cookies into the preheated oven for 10 to 12 minutes or until lightly golden in colour.

Step 9

Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.

For the glaze:

Step 1

In a small bowl whisk together the Redpath® Icing Sugar and salt until no lumps remain. Whisk in the lemon juice and corn syrup until well blended. If icing is too thick, add a half teaspoon of water or lemon juice at a time and stir until desired consistency is achieved. If icing is too thin, add a teaspoon of icing sugar at a time and stir until desired consistency is reached.

Step 2

With a small offset spatula or a clean pastry brush, spread or brush on a small amount of icing onto a completely cooled wreath cookie. Sprinkle still-wet icing with desired toppings: coloured sugar, sprinkles, fresh or candied rosemary, or citrus zest if using.

Step 3

Place onto a wire rack to dry completely; at least 4 hours, but preferably overnight.

Glazed sugar cookies with rosemary shown decorated in various winter holiday themes, in a gift box with a red ribbon for wrapping, shown with more cookies on a tray, fresh rosemary, and holiday decorations.