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Santa Cookie Wreath (Cookie Mix)

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  • Prep 20 min
  • Total 44 min
  • Servings 12
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A festive wreath to welcome any hungry guests. Everyone will marvel at your creativity with this sweet, gingery delight!
By Betty Crocker Kitchens
Updated Feb 24, 2023
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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
Make With
Gold Medal Flour

Steps

  • 1
    Preheat oven to 375°F. Mix gingerbread mix (dry), hot water, flour and butter in medium bowl with spoon until dough forms. Reserve one-fourth of the dough. Roll remaining three-fourths of the dough into 9 1/2-inch circle, 1/4 inch thick. Cut 4-inch circle out of center of 9 1/2-inch circle to form wreath shape. (Add 4-inch circle of dough to reserved one-fourth dough.)
  • 2
    Place 9 1/2-inch wreath on ungreased cookie sheet. Bake 15 minutes or until edges are firm. (Do not overbake.) Cool 1 minute before removing from cookie sheet.
  • 3
    Roll reserved one-fourth dough until 1/4 inch thick. Cut with 2-inch holly leaf-shaped cookie cutter. Bake 9 minutes or until edges are firm. (Do not overbake.) Cool 1 minute before removing from cookie sheet.
  • 4
    Heat candy coating over low heat until melted. For each Santa cookie, dip one end of peanut butter cookie into coating to look like Santa's beard. Let dry on cookie sheet lined with waxed paper. When coating is dry, dip other end of cookie into coating (leaving middle of cookie plain to decorate for Santa's face). Immediately sprinkle wet coating with red sugar for Santa's hat, leaving 1/4 inch of coating near cookie center plain to look like trim of hat.
  • 5
    Place marshmallow fourth on the side of the hat to look like a pom-pom. Attach 2 chocolate chips to cookie with coating for the eyes. Attach 1 cinnamon candy to cookie with coating for the nose. Use remaining candies to decorate holly leaves. Attach Santas and holly leaves to wreath with coating.

Tips from the Betty Crocker Kitchens

  • tip 1
    Santa Cookie Wreath can be stored tightly covered and eaten for up to 3 days. The wreath is made from natural ingredients so should be used as decoration for just one holiday season.
  • tip 2
    Santa Cookie Wreath makes a great gift. Wrap and decorate a large square gift box. Make a window in the lid by carefully removing four square window panes and covering the windows with clear plastic wrap. Wrap and decorate the lid. Wrap the wreath in plastic wrap, and place in the box with wrapping tissue.

Nutrition

285 Calories, 12 g Total Fat, 3 g Protein, 41 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
285
Calories from Fat
110
Total Fat
12 g
Saturated Fat
5 g
Cholesterol
25 mg
Sodium
280 mg
Potassium
60 mg
Total Carbohydrate
41 g
Dietary Fiber
0g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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