Christmas Wreath Crunchies

What You Need:

• 3/4 cup butter, room temperature
• 1/2 cup + 2 tablespoons sugar, divided
• 1/2 cup brown sugar, firmly packed
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon cinnamon, divided
• 1/2 teaspoon ginger
• 1/8 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 1/4 cups flour
• Red and green miniature semisweet chocolate pieces

How to Make It:

Place the butter in a large mixing bowl. Beat the butter with an electric mixer on low speed for 30 seconds. Pour in 1/2 cup sugar, the brown sugar, baking soda, 1/2 teaspoon cinnamon, ginger, and salt. Beat with mixer on medium speed until well combined. Add the egg and vanilla and continue to beat until completely incorporated into the mixture. On low speed beat in the flour in it is completely moistened.

Divide the dough in half, cover and chill 1 hour or until the dough can be easily handled.

Preheat oven temperature to 350 degrees and allow the oven to heat while finishing the cookies.

Combine the remaining sugar and cinnamon together in a small bowl.

Lightly flour a flat surface and roll out half of the dough with a lightly floured rolling pin to 1/4-inch thickness. Cut the cookies with a scalloped cookie cutter. Cut a 1-inch circle in the center of each cookie.

Place the cut cookie dough on an ungreased cookie sheet. Sprinkle the cookie dough with the cinnamon sugar mixture. Press the red and green candies into the dough. Continue in the same manner with the second half of the dough.

Bake the cookies 10 minutes or until lightly brown and firm. Cool on the cookie sheet 2 minutes and then move to a wire rack to complete cooling.

Makes 36 cookies.

More tasty Christmas recipes