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Gingersnap Cookie Wreath

Prep Time:
15 Minutes
Cook Time:
75 Minutes
Serves Up To:
12 Servings

Nutrition Information

Total Fat13.3 g
Total Carbohydrates29.4 g
Cholesterol17 mg
Potassium222 mg
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. 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:

Almond Flour