Gingersnap Cookie Wreath
Prep Time
15
Minutes
Cook Time:
75
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
Calories | 254 |
---|---|
Total Fat | 13.3 g |
Cholesterol | 17 mg |
Sodium | 95.4 |
Potassium | 222 mg |
Total Carbohydrates | 29.4 g |
---|---|
Dietary Fiber | 2.1 g |
Sugars | 24.7 g |
Protein | 5.1 g |
Ingredients
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
Directions
- 1
In a mixing bowl cream together unsalted butter, coconut sugar and vanilla extract.
- 2
Add molasses and mix until smooth.
- 3
In a separate bowl combine all your dry ingredients.
- 4
Slowly add the dry ingredients to the wet. Mix until flour is barely visible.
- 5
Add egg and combine until a soft dough forms. Refrigerate for at least 1 hour.
- 6
Preheat the oven to 350 degrees fahrenheit. Roll out the dough between two sheets of parchment paper ¼ inch thick.
- 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
Transfer cookies to a parchment lined cookie sheet and bake for 10 minutes.
- 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
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
Enjoy these yummy cookie wreaths!
Made with these products:
Recipes Straight to Your Inbox
Sign up for the latest recipes and product updates