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Pretzel Wreath
By Snejana Andreeva
on Nov 27, 2023
During the holiday season, I am always on the lookout for fun, Christmas-inspired 🎄 food activities. There is nothing more therapeutic to me than sitting down by myself, or with my loved ones, and creating something delicious and beautiful while laughing, bonding and getting a little messy.
- Why You’ll Love This Pretzel Wreath
- How to Prepare
- Nonna’s Tip
- Variations and Substitutions
- Other Holiday Recipes
- Common Questions
- Pretzel Christmas Wreath Recipe
This Pretzel Christmas Wreath recipe is inspired by my good friend Alina , who, like myself, is a Christmas fanatic and always shares unique Christmas-themed ideas with me. Not only will these Pretzel Christmas Wreaths get you into the holiday spirit, but the irresistible sweet and salty combo will have you binge-eating these before your guests even arrive 😏!
Why You’ll Love This Pretzel Wreath
These Pretzel Christmas Wreaths only take 15 minutes to make and are completely customizable. You can experiment with different types of chocolate 🍫 and get as creative as you’d like with the toppings and decorations!
Not only is this recipe a perfect kid-friendly activity but these Pretzel Christmas Wreaths can be bagged and shared with friends, coworkers and loved ones as a thoughtful stocking stuffer or add-on gift 🎁!
How to Prepare
🍫 Melt chocolate in the microwave or using a double boiler.
🥨 Arrange 6 pretzels in a circle on a baking sheet with parchment paper, ensuring the single hole of each pretzel faces the inside.
⭕️ Remove 1 pretzel from the circle, dip the inner section halfway into melted chocolate, and place it back into the circle. Repeat with the remaining pretzels.
🎄 To form the top layer, dip 6 additional pretzels one at a time in chocolate and then place them on top to create a second layer.
🎅 Sprinkle with your choice of sprinkles and then repeat the process to make additional wreaths.
🧊 Refrigerate wreaths for 15 minutes or until the chocolate is firm.
Nonna’s Tip
Make sure that the pretzels are fully coated in chocolate, especially the inner area when dipping. This ensures a more even and consistent appearance for your pretzel Christmas wreath.
Variations and Substitutions
Whether you opt for white chocolate, dark chocolate, or milk chocolate, the possibilities are endless. Let me know in the comment section which variations you try.
- Feel free to use different types of 🍫 chocolate , such as milk chocolate or dark chocolate. You could even mix different types of chocolates for a marbled effect.
- Experiment with various types of 🌟 sprinkles , such as colored sugar, crushed candy canes, edible glitter, or nonpareils .
- To change up the flavor, you could add a drop of flavored extract (peppermint, almond, etc.) to the melted chocolate.
- You can most certainly use dairy-free or vegan chocolate for a dairy-free version.
- Choose gluten-free 🥨 pretzels if you or your guests have gluten restrictions.
Other Holiday Recipes
Do you live for festive appetizers during the Christmas season? Check out some of my other fabulous Christmas recipes! And don’t forget to make some easy gingerbread cookies for 🎅 Santa!
Garlic Bread Christmas Tree
30 mins
Antipasti Christmas Wreath
10 mins
Christmas Tree Cheese Ball
20 mins
Puff Pastry Christmas Tree
35 mins
Common Questions
Yes, you can certainly use white chocolate, dark chocolate, or milk chocolate, depending on your preference.
You can experiment with various types of sprinkles, such as colored sugar, crushed candy canes, or seasonal-themed sprinkles.
You most definitely can! You can make these wreaths a few days in advance and store them in an air-tight container until you’re ready to serve them.
These Pretzel Christmas Wreaths make the most perfect homemade gift! Once the wreath has set completely, wrap it in cellophane and tie it with a festive ribbon for a thoughtful edible present.
You can use dairy-free or vegan chocolate if needed and choose pretzels that suit specific dietary restrictions, such as gluten-free pretzels for a gluten-free version.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
- ▢ Christmas Sprinkles
- ▢ White Pearl Sprinkles
Ingredients
- ▢ 48 pretzels , 12 pretzels per wreath
- ▢ 100 grams Belgian white chocolate
- ▢ sprinkles , optional
Instructions
- ▢ Melt chocolate in the microwave or using a double boiler.
- ▢ Arrange 6 pretzels in a circle on a baking sheet with parchment paper, ensuring the single hole of each pretzel faces the inside.
- ▢ Remove 1 pretzel from the circle, dip the inner section halfway into melted chocolate, and place it back into the circle. Repeat with the remaining pretzels.
- ▢ To form the top layer, dip 6 additional pretzels one at a time in chocolate and then place them on top to create a second layer.
- ▢ Sprinkle with your choice of sprinkles and then repeat the process to make additional wreaths.
- ▢ Refrigerate wreaths for 15 minutes or until the chocolate is firm.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pretzel Christmas Wreath
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Christmas Sprinkles
- White Pearl Sprinkles
Ingredients
- 48 pretzels 12 pretzels per wreath
- 100 grams Belgian white chocolate
- sprinkles optional
Instructions
- Melt chocolate in the microwave or using a double boiler.
- Arrange 6 pretzels in a circle on a baking sheet with parchment paper, ensuring the single hole of each pretzel faces the inside.
- Remove 1 pretzel from the circle, dip the inner section halfway into melted chocolate, and place it back into the circle. Repeat with the remaining pretzels.
- To form the top layer, dip 6 additional pretzels one at a time in chocolate and then place them on top to create a second layer.
- Sprinkle with your choice of sprinkles and then repeat the process to make additional wreaths.
- Refrigerate wreaths for 15 minutes or until the chocolate is firm.
Video
Nutrition
Pretzel Christmas Wreath https://themodernnonna.com/pretzel-wreath/ November 27, 2023
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
