Skip to content

Tops Friendly Markets Recipes

Image for Recipe Gingerbread Cookie Wreath

Gingerbread Cookie Wreath

Tops Exclusive

Have fun creating this holiday cookie wreath. Try using the wreath for an impressive centerpiece for your holiday table.

Yield: 30 servings

Preparation Time: 1 hour 30 min; Total: 2 hours


Nutrition Facts

Yield: 30 servings

Approximate Nutrient Content per serving:

Calories: 220
Calories From Fat: 45
Total Fat: 5g
Saturated Fat: 1 1/2g
Cholesterol: 0mg
Sodium: 105mg
Total Carbohydrates: 41g
Dietary Fiber: 0g
Sugars: 29g
Protein: 1g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Line cookie sheet with cooking parchment paper. Draw 11-inch circle on paper. Turn paper over so mark is on underside; line will show through.

In large bowl, break up 2 rolls cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough into thirds; shape into 3 disks. Wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.

Heat oven to 350 degrees F. On floured surface, shape one-third of the cookie dough into ball; press into flour. Keep remaining dough refrigerated. Press dough to form 8-inch round. Place in center of circle on paper-lined cookie sheet. Roll to form 11-inch round, about 1/4 inch thick. If necessary, trim uneven edges. Cut 4-inch round from center; remove smaller dough round, and set aside for cutout cookies.

Bake wreath 8 to 10 minutes or until set and light golden brown. Cool 4 minutes; remove from cookie sheet to cooling rack to cool completely.

Meanwhile, roll half of remaining dough on floured surface to 1/4 inch thick. With 1 1/2- to 3-inch cookie cutters, cut out shapes. Place on ungreased cookie sheets. Repeat with remaining half of dough, rerolling scraps.

Bake 8 to 10 minutes or until set and light golden brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

In small bowl, blend powdered sugar and enough water for desired spreading consistency. Divide frosting into small bowls; add food colors as desired. Frost and decorate cookies as desired. With dabs of frosting, attach cookies to cookie wreath, allowing 1 layer to set before adding another layer. Serve remaining cookies with wreath.

Expert Tips:
For convenience, you can use white or vanilla ready-to-spread frosting to frost the cookies. Color frosting as desired.
Make the cookies and wreath a day ahead. Store tightly covered; decorate before serving.

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Tops Friendly Markets Recipes

By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service .