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Gingerbread Cookie Wreath

This gingerbread wreath is a creative and delicious addition to the holidays, but you could perk up any special day with a wreath made from gingerbread cookie dough!

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  • prep time 1 hr 50 min
  • total time 2 hr 0 min
  • ingredients 6
  • servings 30
 

Ingredients

1/2
cup all-purpose flour
1
roll (30 oz) Pillsbury® refrigerated gingerbread cookies
4
cups powdered sugar
5
to 7 tablespoons water or milk
Food color
Assorted small candy sprinkles, edible glitter and/or decorator sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line cookie sheet with parchment paper. Draw 11-inch circle on paper. Turn paper over so mark is on underside; line will show through.
  • 2 Sprinkle 2 tablespoons of the flour on work surface. Shape 1/3 of the cookie dough into ball; press into flour. Keep remaining dough refrigerated. Press dough to form 8-inch round, turning and coating with flour frequently. Place in center of circle on paper-lined cookie sheet. Roll to form 11-inch round, about 1/4 inch thick. If necessary, trim uneven edges. Cut 4-inch round from center; remove smaller dough round and set aside for cut-out cookies.
  • 3 Bake wreath at 350°F. for 7 to 9 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes or until completely cooled.
  • 4 Meanwhile, roll half of remaining dough on floured surface to 1/4-inch thickness. With 1 1/2 to 3-inch Christmas cookie cutters, cut out shapes. Place on ungreased cookie sheets. Repeat with remaining half of dough, dough scraps and flour.
  • 5 Bake shapes at 350°F. for 7 to 9 minutes or until light golden brown. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled.
  • 6 In small bowl, blend powdered sugar and enough water for desired spreading consistency. Divide frosting into small bowls; add food color as desired. Frost and decorate cookies as desired. With dabs of frosting, attach 1/2 of the cut-out cookies to cookie wreath, allowing 1 layer to set before adding another layer. Place remaining cookies on serving plate; serve with wreath.
  • 1 Heat oven to 350°F. Line cookie sheet with parchment paper. Draw 11-inch circle on paper. Turn paper over so mark is on underside; line will show through.
  • 2 Sprinkle 2 tablespoons of the flour on work surface. Shape 1/3 of the cookie dough into ball; press into flour. Keep remaining dough refrigerated. Press dough to form 8-inch round, turning and coating with flour frequently. Place in center of circle on paper-lined cookie sheet. Roll to form 11-inch round, about 1/4 inch thick. If necessary, trim uneven edges. Cut 4-inch round from center; remove smaller dough round and set aside for cut-out cookies.
  • 3 Bake wreath at 350°F. for 7 to 9 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes or until completely cooled.
  • 4 Meanwhile, roll half of remaining dough on floured surface to 1/4-inch thickness. With 1 1/2 to 3-inch Christmas cookie cutters, cut out shapes. Place on ungreased cookie sheets. Repeat with remaining half of dough, dough scraps and flour.
  • 5 Bake shapes at 350°F. for 7 to 9 minutes or until light golden brown. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled.
  • 6 In small bowl, blend powdered sugar and enough water for desired spreading consistency. Divide frosting into small bowls; add food color as desired. Frost and decorate cookies as desired. With dabs of frosting, attach 1/2 of the cut-out cookies to cookie wreath, allowing 1 layer to set before adding another layer. Place remaining cookies on serving plate; serve with wreath.

EXPERT TIPS

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Expert Tips

Pillsbury® Refrigerated sugar cookies can be substituted for the gingerbread cookies.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/30 of Recipe without Decorations
Calories
190
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
2g
2%
),
Cholesterol
0mg
0%;
Sodium
0mg
0%;
Total Carbohydrate
34g
34%
(Dietary Fiber
0g
0%
  Sugars
16g
16%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.