Sugar Cookie Spritz Wreaths

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  • 40 min prep time
  • 50 min total time
  • 5 ingredients
  • 30 servings


roll (18 oz) Pillsbury™ refrigerated sugar cookies
cup all-purpose flour
teaspoon almond extract
red gumdrops (1/2 inch)
green gumdrops (1/2 inch)


  1. 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended. Work with half of dough at a time; refrigerate remaining dough until needed.
  2. 2 In cookie press fitted with 1/2-inch star template, place dough. On ungreased cookie sheets, press dough into 7-inch strips. Shape each strip into 2-inch ring, crossing ends slightly.
  3. 3 Cut red gumdrops in half crosswise to resemble red berries; cut green gumdrops in half lengthwise to resemble holly leaves. Arrange 1 red gumdrop "berry" on top of each wreath where ends cross; arrange 2 green gumdrop "leaves" next to and touching "berry" on each cookie. Press "holly" firmly into dough. Repeat with remaining dough and gumdrop pieces.
  4. 4 Bake 7 to 9 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes. Store in tightly covered container.




Nutrition Information

Recipe Step Photos

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