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Santa Cookie Wreath (Cookie Mix)
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Prep Time:
20 minutes
Total Time:
44 minutes
Impress your guests with a festive gingerbread wreath - a creative and delicious treat for any occasion!
Ingredients:
  • 1 box (14.5 oz) Betty Crocker™ Gingerbread Cake & Cookie Mix
  • 1/4 cup hot water
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 tablespoons butter or margarine, melted
  • 6 ounces vanilla-flavored candy coating (almond bark)
  • 6 peanut-shaped peanut butter sandwich cookies
  • Red colored sugar
  • 2 miniature marshmallows, cut into fourths
  • 12 miniature semisweet chocolate chips
  • Red cinnamon candies
Instructions:
  • Preheat your oven to 375°F. Combine the gingerbread mix (dry), hot water, flour, and butter in a medium bowl using a spoon until a dough forms. Set aside a quarter of the dough. Roll out three-quarters of the dough into a 9 1/2-inch circle that is 1/4 inch thick. Cut out a 4-inch circle from the center of the 9 1/2-inch circle to create a wreath shape. Add the 4-inch circle of dough to the reserved quarter of the dough.
  • Place the 9 1/2-inch wreath on an ungreased cookie sheet and bake for 15 minutes, or until the edges are firm. Be careful not to overbake. Allow it to cool for 1 minute before removing it from the cookie sheet.
  • Roll out a quarter of the dough until it's a quarter of an inch thick, then cut it using a 2-inch holly leaf-shaped cookie cutter. Bake for 9 minutes until the edges are firm (be careful not to overbake). Let them cool for 1 minute before transferring from the cookie sheet.
  • Gently melt candy coating over low heat. Dip one end of each peanut butter cookie into the coating to create Santa's beard. Place on a waxed paper-lined cookie sheet to dry. Once the coating sets, dip the other end of the cookie into the coating, keeping the middle bare for Santa's face. Sprinkle the wet coating with red sugar for Santa's hat, leaving a small section near the center plain for the hat trim.
  • Place the marshmallow on the side of the hat for the pom-pom. Attach 2 chocolate chips to the cookie for eyes and 1 cinnamon candy for the nose. Use the rest of the candies to decorate holly leaves, then attach the Santas and holly leaves to the wreath with the coating.

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