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Gingerbread Cookie Wreath

Gingerbread Cookie Wreath
  • Prep 1 hr 30 min
  • Total 2 hr 0 min
  • Ingredients 11
  • Servings 30
Have fun creating this holiday cookie wreath. Try using the wreath for an impressive centerpiece for your holiday table.
Updated April 22, 2021

Ingredients

  • 2 rolls (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1/3 cup mild molasses
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 4 cups powdered sugar
  • 5 to 7 tablespoons water or milk
  • Food colors
  • Assorted small candy sprinkles, edible glitter or decorator sugar

Steps

  • 1
    Line cookie sheet with cooking parchment paper. Draw 11-inch circle on paper. Turn paper over so mark is on underside; line will show through.
  • 2
    In large bowl, break up 2 rolls cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough into thirds; shape into 3 disks. Wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
  • 3
    Heat oven to 350°F. On floured surface, shape one-third of the cookie dough into ball; press into flour. Keep remaining dough refrigerated. Press dough to form 8-inch round. 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 cutout cookies.
  • 4
    Bake wreath 8 to 10 minutes or until set and light golden brown. Cool 4 minutes; remove from cookie sheet to cooling rack to cool completely.
  • 5
    Meanwhile, roll half of remaining dough on floured surface to 1/4 inch thick. With 1 1/2- to 3-inch cookie cutters, cut out shapes. Place on ungreased cookie sheets. Repeat with remaining half of dough, rerolling scraps.
  • 6
    Bake 8 to 10 minutes or until set and light golden brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • 7
    In small bowl, blend powdered sugar and enough water for desired spreading consistency. Divide frosting into small bowls; add food colors as desired. Frost and decorate cookies as desired. With dabs of frosting, attach cookies to cookie wreath, allowing 1 layer to set before adding another layer. Serve remaining cookies with wreath.

  • For convenience, you can use white or vanilla ready-to-spread frosting to frost the cookies. Color frosting as desired.
  • Make the cookies and wreath a day ahead. Store tightly covered; decorate before serving.

Nutrition Facts

Serving Size: 1 Serving (without Decorations)
Calories
220
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
105mg
4%
Potassium
60mg
2%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
29g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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