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Gingerbread Cookie Wreath

(34)

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

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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!

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

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

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

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; 8%
Saturated Fat 1 1/2g 7% Trans Fat 2g
Cholesterol: 0mg; 0%
Sodium: 0mg; 0%
Total Carbohydrate: 34g; 11%
Dietary Fiber 0g 0% Sugars 16g
Protein: 2g

% 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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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