Snowflake Cookie Wreath
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- 1 roll refrigerated sugar cookie dough, 16.5 oz
- 1/2 cup flour
- 1/2 cup canned white or cream cheese frosting
- 2 to 3 t. milk
- snowflake sprinkles and/or edible glitter
1Preheat oven to 375. Line a large baking sheet with parchment paper. Draw a 10 inch circle on paper. Turn paper over; Set aside. In large bowl, stir or knead together the dough and flour until mixed. On lightly floured surface, roll dough to 1/4 inch thickness. Use a 3 1/2 inch star cutter to cut out about 10 snowflake shapes from dough. Arrange snowflakes around the circle on the parchment paper. Use a 2 1/2 inch snowflake cutter to cut out shapes from remaining dough, rerolling as needed. Arrange smaller snowflakes on larger snowflakes, filling in open spaces to create a wreath shape. Bake about 15 minutes or until evenly golden. Cool on cookie sheet on wire rack. In a bowl, stir together the frosting and milk until frosting is a drizzling consistency. Spoon or pipe frosting mixture over cooled wreath. decorate with sprinkles. Let stand until frosting is set. Slide cookie wreath on parchment paper into a clean pizza box. Makes 1 wreath. To make ahead, do not frost. Cover wreath tightly with foil. Store at room temperature for up to 3 days. Continue with recipe.