Recipes and Cooking Cinnamon Wreaths Be the first to rate & review! Try these fun and festive holiday wreaths that combine chocolate, cinnamon, and ginger. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 24, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jay Wilde Prep Time: 30 mins Chill Time: 1 hrs Cool Time: 2 mins Bake Time: 10 mins Total Time: 30 mins Servings: 18 Yield: 18 to 20 cookies Jump to Nutrition Facts Ingredients ¾ cup butter, softened ½ cup granulated sugar ½ cup packed brown sugar ½ teaspoon baking soda 1 ½ teaspoon ground cinnamon ½ teaspoon ground ginger 1 egg 1 teaspoon vanilla 2 ¼ cup all-purpose flour 2 tablespoon granulated sugar Red and/or green miniature candy-coated semisweet chocolate pieces 1 recipe Frosting Frosting 3 ounce white baking chocolate ½ teaspoon shortening Green food coloring Directions In bowl beat butter with electric mixer 30 seconds. Beat in 1/2 cup granulated sugar, brown sugar, baking soda, 1/2 teaspoon of the cinnamon, ginger, and 1/8 teaspoon salt until combined. Beat in egg and vanilla until combined. Beat in flour. Divide dough in half. Cover; chill about 1 hour or until easy to handle. Preheat oven to 350F. Combine the 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon. On lightly floured surface, roll half the dough at a time to 1/4-inch thickness. Cut with 3-inch scalloped cookie cutter. Cut out centers with 1-inch scalloped cutter. Place cutouts on ungreased cookie sheet. Sprinkle with sugar mixture. Press candy pieces into dough. Bake 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet 2 minutes. Transfer to wire racks; cool completely. Decorate with Frosting. Makes 18 to 20 cookies. Frosting In small saucepan melt white baking chocolate and shortening over low heat. Stir in a few drops green food coloring. Rate it Print Nutrition Facts (per serving) 216 Calories 10g Fat 29g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 216 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 33mg 11% Sodium 118mg 5% Total Carbohydrate 29g 11% Total Sugars 17g Protein 1g Calcium 20.2mg 2% Iron 1.1mg 6% Potassium 61mg 1% Folate, total 32.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.