Kids and adults alike will love these festive gingerbread wreath cookies.
But this year, we’re makinggingerbread cookiesthat you’ll actually want to eat right off the cookie sheet.
With the help of a not-so-secret ingredientchocolategingerbread gets a new name this holiday season.
Credit:Greg DuPree; Food Styling: Emily Nabors Hall; Prop Styling: Mary Clayton Carl Jones
Our Chocolate Gingerbread Wreath Cookies make a festive addition to anyholiday cookie tinor platter.
Rich dark chocolate cocoa powder and a circular shape give this classic a new twist.
Add egg and vanilla, and beat until incorporated.
Roll dough into a ball, and flatten into a disk.
Wrap in plastic wrap, and chill 1 hour.
Prepare oven and baking sheets:
Preheat oven to 350F.
Line 2 baking sheets with parchment paper.
Cut dough into circles using a 2 1/2- to 3-inch round cookie cutter.
Cut middle out of each dough circle using a 1-inch round cookie cutter.
Arrange cookies on prepared baking sheets, spacing 2 inches apart.
Gather and reroll dough as needed.
Bake cookies:
Place 1 baking sheet of cookies in refrigerator until ready to bake.
Meanwhile, repeat procedure with remaining baking sheet of cookies.
Add more water, 1 teaspoon at a time, if needed, for desired consistency.
Stir in desired amount of food coloring, and spoon into a piping bag fitted with a writing tip.
Decorate cookies:
Decorate 1 cookie at a time.
Pipe icing on each in a spiral pattern, and top with desired amount of sprinkles.
Repeat with remaining cookies, icing, and sprinkles.
Let stand until icing is set, about 6 hours.
Store in an airtight container at room temperature.
