Gingersnap Cookie Wreath

Directions

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!