• 7 Ratings

It's not often a wreath is edible, but this one made of Christmas cookies cut as snowflakes will be gobbled right up! Sugar cookies never looked so festive.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Line a large baking sheet with parchment paper. Draw a 10-inch circle on the paper. Turn paper over; set aside. In a medium bowl combine the dough and flour; stir until well mixed.

  • On a lightly floured surface roll dough to 1/4-inch thickness. Using a 3 1/2-inch snowflake-shape cookie cutter, cut out 10 snowflakes from dough. Arrange snowflakes around the circle on the parchment paper. Using a 2 1/2-inch snowflake shape cutter, cut out remaining dough. Arrange smaller snowflakes on top of larger snowflakes, filling in open spaces to create a wreath shape.

  • Bake about 15 minutes or until golden. Cool on cookie sheet on a wire rack.

  • In a medium bowl stir together the frosting and milk until frosting is of drizzling consistency. Spoon or pipe frosting over cookie wreath. Decorate with sprinkles. Let stand until frosting is set.

To Make Ahead and Store:

Wrap unfrosted cookie wreath tightly with foil. Store at room temperature for up to 3 days. Decorate cookie wreath as directed.

Nutrition Facts

119 calories; 5 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 2 mg cholesterol; 76 mg sodium. 35 mg potassium; 18 g carbohydrates; 0 g fiber; 11 g sugar; 1 g protein; 0 g trans fatty acid; 8 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 17 mcg folate; 0 mcg vitamin b12; 2 mg calcium; 0 mg iron;


7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0