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Gingersnap Cookie Wreath

Prep Time



Cook Time:





Serves Up To:



Nutrition Information

Total Fat13.3 g
Cholesterol17 mg
Potassium222 mg
Total Carbohydrates29.4 g
Dietary Fiber2.1 g
Sugars24.7 g
Protein5.1 g


  • Cookie Dough:

  • 2 cups and 1 tablespoon Blue Diamond Almond Flour

  • 6 tablespoons coconut sugar

  • 2 tablespoons molasses

  • 2 teaspoons vanilla extract

  • ¼ cup unsalted butter (room temperature)

  • ½ teaspoon cinnamon

  • ¼ teaspoon allspice

  • ¼ teaspoon salt

  • ¼ teaspoon baking soda

  • 1 egg

  • Cookie Decorations:

  • 1 cup powdered sugar

  • 1 tablespoon milk

  • 2 drops green food coloring

  • 1 cup of red and green M&M’s


  1. 1

    In a mixing bowl cream together unsalted butter, coconut sugar and vanilla extract.

  2. 2

    Add molasses and mix until smooth.

  3. 3

    In a separate bowl combine all your dry ingredients.

  4. 4

    Slowly add the dry ingredients to the wet. Mix until flour is barely visible.

  5. 5

    Add egg and combine until a soft dough forms. Refrigerate for at least 1 hour.

  6. 6

    Preheat the oven to 350 degrees fahrenheit. Roll out the dough between two sheets of parchment paper ¼ inch thick.

  7. 7

    Use a 3 inch scalloped circle cookie cutter to make the outer edges of the wreath and use the bottom of a #1A piping tip to make a hole in the center.

  8. 8

    Transfer cookies to a parchment lined cookie sheet and bake for 10 minutes.

  9. 9

    Once out of the oven arrange the M&M’s around each cookie wreath. Make sure each M&M is pressed into the cookie while they are still warm.

  10. 10

    While the wreath cookies cool, in a small bowl mix together powdered sugar, milk and green food coloring. Add the green icing to a piping bag and on each cookie wreath add a little bow at the bottom.

  11. 11

    Enjoy these yummy cookie wreaths!

Made with these products:

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Almond Flour

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