Little Debbie Christmas Wreath Cookies Recipe

Growing up during the holiday season meant one thing: grabbing those special Little Debbie Christmas Wreath Cookies from the store shelf.

Little Debbie brand gave us many sweet treats over the years, but these wreath-shaped goodies held a special place in my heart.

These soft, spiced cookies had a white coating that made them look like tiny wreaths.

They tasted amazing with just the right amount of spice and sweetness. Many people loved buying these cookies each December.

Sadly, Little Debbie Christmas Wreath Cookies were discontinued in 2016, leaving many of us wishing we could taste them again. Their unique soft texture and delicate spice made them unforgettable.

Now, you don’t have to miss out! With this Little Debbie Christmas Wreath Cookies Recipe, you can make a copycat version right at home.

Why Homemade Cookies Taste Better Than Store-Bought?

Making cookies at home changes everything. You control what goes into each batch.

Fresh butter, real spices, and quality ingredients make a huge difference. Store cookies sit on shelves for weeks or months.

Homemade treats come straight from your oven to your plate. The smell alone fills your house with holiday cheer.

You can adjust sweetness levels or add extra spices based on what you enjoy. Plus, baking creates memories.

Kids love helping roll dough and dip cookies in coating. Each cookie shows your personal touch and care.

The Secret to Soft and Chewy Wreath Cookies

The key to getting these cookies just right is the maple syrup. It adds moisture that keeps cookies soft for days.

Brown sugar also helps because it has molasses in it. That makes cookies chewier than white sugar does.

Another important thing is not to overbake them. Take them out when the edges just start to turn golden.

They’ll keep cooking on the pan after you remove them from the oven. The butter needs to be soft, not melted.

Soft butter creams well with sugar and traps air bubbles. Those bubbles make cookies light and tender.

The spices need to be fresh too. Old spices don’t smell or taste as strong. When all these things come together, you get cookies that melt in your mouth.

Little Debbie Christmas Wreath Cookies Ingredients

For the Cookies:

• Butter (10 tablespoons, softened): This makes the cookies rich and helps them cream together with the sugar. Make sure it is soft to the touch for easy mixing. You can use salted or unsalted butter.
• Brown sugar (½ cup, packed): Brown sugar adds a deep, molasses-like sweetness and helps keep the cookies moist. Pack it tightly into your measuring cup.
• Maple syrup (⅔ cup): This is a key flavor! It gives the cookies a wonderful, warm sweetness. Use real maple syrup for the best taste.
• vanilla extract (½ teaspoon): Adds a warm aroma that balances the sweetness. Pure vanilla is best, but imitation works fine for budget-friendly baking.
• Egg yolk (1 large): Just the yellow part of one egg goes into this dough. Yolks add richness and help bind ingredients. They create tender texture without making cookies puffy like whole eggs might.
• All-purpose flour (2 cups, sifted): This is the main structure for the cookies. Sifting the flour first helps keep your dough light and prevents lumps.
• Salt (½ teaspoon): Salt makes all the other flavors pop. It balances the sweetness.
• Baking soda (1 teaspoon): This leavening agent helps cookies spread and rise slightly. It reacts with acidic ingredients like brown sugar.
• baking powder (1½ tsp): Working alongside baking soda, this gives extra lift. Even though the amount seems small, it matters. Check expiration dates since old baking powder loses strength.
• Ground allspice (1 teaspoon): Allspice tastes like a mix of cinnamon, nutmeg, and cloves combined. It adds complexity without needing multiple spice jars. This ingredient makes these cookies taste unique.
• Cinnamon (1 teaspoon): This warm spice reminds us of holidays and cold weather. Fresh cinnamon tastes stronger than old jars sitting in cabinets for years. It pairs beautifully with maple syrup.
• Ground ginger (½ teaspoon): Ginger brings a subtle kick and brightness. It cuts through sweetness and adds warmth. Start with this amount and add more next time based on preference.

For Topping:

• White Chocolate Chips (1 pack, about 12 ounces): These melt down to make a sweet, creamy coating for the cookies. The original recipe used almond bark, but white chocolate chips work great and are easy to find.
• Shortening (1 tablespoon): Mixing a little shortening with the chocolate chips helps the icing set smoothly and gives it a nice shine.

Essential Kitchen Equipment

1. Large saucepan – For melting butter and marshmallows.
2. Wooden spoon or spatula – For stirring the mixture smoothly.
3. Mixing bowl – To combine cereal with melted mixture.
4. Measuring cups and spoons – For accurate ingredient portions.
5. Baking sheet – To place shaped wreaths for cooling.
6. Parchment paper – Prevents sticking and easy cleanup.
7. Nonstick spray or butter – Keeps the mixture from sticking to your hands.
8. Cooling rack – Helps cookies set evenly.

How To Make Little Debbie Christmas Wreath Cookies

Step 1 | Prepare the Dough

In a large bowl, use your electric mixer to combine the softened butter and brown sugar. Mix them on medium speed until the mixture is pale, fluffy, and smooth. This usually takes about two minutes.

Step 2 | Add Wet Ingredients

Next, pour the maple syrup into the butter and sugar mixture. Add the single egg yolk as well. Mix everything on a lower speed until it is fully combined. The dough will look wet and creamy at this point.

Step 3 | Combine Dry Ingredients

In a separate, medium-sized bowl, whisk together the sifted flour, baking soda, baking powder, salt, allspice, cinnamon, and ginger.

Whisking them first makes sure the spices and leavening are spread evenly throughout the flour.

Step 4 | Mix Everything Together

Slowly add the dry ingredient mixture to the wet mixture in the large bowl. Mix on a low speed until a soft dough forms.

It might look a little crumbly at first, but it will come together. Be careful not to over-mix.

Step 5 | Roll and Cut the Cookies

Sprinkle a clean counter or a large cutting board with a little flour. Place the dough on it and use your rolling pin to roll it out to about 1/4-inch thickness.

Use your wreath-shaped cookie cutter to cut out the cookies. Place the cut-out cookies onto your prepared baking sheets.

Step 6 | Bake the Cookies

Put the baking sheets in your preheated oven. Bake for 9 to 12 minutes. You will know they are done when the tops look dry and the edges are just starting to turn a light golden brown.

Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Step 7 | Decorate the Cookies

Carefully dip the top of each cooled cookie into the white chocolate icing. Let any extra icing drip back into the bowl.

Place the cookie back on the wire rack. The icing will take some time to set and become firm.

Tips for Perfect Wreath Cookies

• Soft Butter: Your butter should be soft enough that you can easily press a finger into it. This makes creaming it with the sugar much easier and leads to a better texture.
• Don’t Over-Bake: Keep a close eye on the cookies near the end of the baking time. Taking them out a minute early is better than a minute late for a soft cookie.
• Cool Completely Before Icing: If you put the warm icing on warm cookies, it will just melt and slide off. Patience here gives you a much prettier cookie.
• Thick Dough for Cutting: If the dough is too sticky when you roll it, add a little more flour to your rolling surface and rolling pin.

Make Ahead Tips

These cookies work great for busy holiday schedules.

Make the dough up to 3 days early and keep it wrapped tightly in plastic wrap inside the refrigerator. Cold dough actually rolls out easier than room temperature dough.

Just let it sit out for about ten minutes before rolling so it softens slightly.

You can also freeze unbaked dough for up to three months. Wrap it in plastic wrap, then place it inside a freezer bag. Thaw overnight in the refrigerator before using.

Baked cookies without coating stay fresh in an airtight container for up to 5 days.

Add the white chocolate coating the day you plan to serve them for best appearance and texture.

Serving Suggestions

1. Pair with hot drinks: Serve these with cocoa or tea. The warm spice matches the sweet coat perfect for cold days.
2. Holiday platters: Mix them on a tray with other treats like nuts or fruit. Makes a nice spread for parties.
3. Gift boxes: Pack in tins with ribbon. Give to friends; they love the homemade touch.
4. Dessert add-on: Crumble over ice cream. Adds crunch and flavor to plain vanilla.
5. Breakfast twist: Dip in coffee for morning bite. Not too sweet for start of day.
6. School treats: These are fun and colorful snacks that kids enjoy bringing to classroom parties.
7. Table decor: Arrange them around a candle centerpiece for a cute edible decoration.

Storage and Reheating Tips

1. How to Store: Keep your finished cookies in a container with a tight-fitting lid. Place a piece of parchment paper between layers so they do not stick together. They will stay fresh at room temperature for about 5 days.

2. How to Reheat: These cookies are best eaten at room temperature. But if you want a warm, fresh-from-the-oven feel, you can warm one in the microwave for just 5-10 seconds.

3. Freezing: Yes, you can freeze these cookies. After the icing has fully set, arrange them in a single layer in a freezer-safe container. They can be frozen for up to 2 months. Let them thaw at room temperature when you are ready to eat them.

Little Debbie Christmas Wreath Cookies Recipe FAQs

1. How can I make the cookies extra soft?

Do not overbake. Remove cookies when edges are just golden. Adding a little extra butter or syrup also helps retain softness.

2. Can I use a different shape if I don’t have a wreath cutter?

Absolutely. The dough works well for any shape you like. You can use a round cutter and then use a smaller bottle cap to cut out the center to make a ring.

You can even just roll the dough into small balls and press them down slightly. They will still have the same great taste.

3. Why did my cookies come out flat and thin?

This usually means your butter was too warm or melted. When butter is too soft, the cookies will spread a lot in the oven.

Next time, make sure your butter is just softened, not melted. Also, check that your baking soda and baking powder are not old.

4. My dough is too crumbly and won’t hold together.

This means the dough might be a little too dry. You can fix it by adding a teaspoon of maple syrup or milk.

Mix it in, and that extra moisture should help the dough come together nicely for rolling.

5. Why did my dough crack when rolling?

Dough cracks if too dry or cold. Add a splash of milk, one spoon at a time, till it holds. Or let sit out 10 minutes if from fridge.

Flour the pin light to stop stick. Pat gentle; don’t push hard. This fixes most issues for smooth shapes.

6. My mixture hardened too quickly. What went wrong?

It’s likely the heat was too high or the mixture sat too long before shaping. Always keep the heat low when melting, and form the cookies while the mix is still warm.

7. My white chocolate icing is too thick. How can I thin it out?

If your icing is too thick for dipping, you can add a tiny bit more shortening. Heat it for a few more seconds in the microwave and stir it well.

This should make it a little thinner and easier to work with.

Continue to Content

Little Debbie Christmas Wreath Cookies Recipe

Yield: 24

Prep Time: 20 minutes

Bake Time: 12 minutes

Additional Time: 30 minutes

Total Time: 1 hour 2 minutes

Bake this Little Debbie Christmas Wreath Cookies Recipe in just 1 hour! Soft, spiced, and sweet cookies that bring back the holiday cheer.

Print

Ingredients

For the Cookies:

• 10 tablespoons unsalted butter, softened
• ½ cup brown sugar, packed
• ⅔ cup maple syrup
• ½ teaspoon vanilla extract
• 1 large egg yolk
• 2 cups all-purpose flour, sifted
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1½ teaspoons baking powder
• 1 teaspoon ground allspice
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger

For the Coating:

• 1 pack (12 oz) white chocolate chips
• 1 tablespoon shortening

Instructions

1. In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar until light and fluffy, about 2 minutes.
2. Add maple syrup, vanilla extract, and egg yolk. Mix on low speed until smooth and creamy.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, allspice, cinnamon, and ginger.
4. Slowly add dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix.
5. Lightly flour a clean surface. Roll out the dough to ¼-inch thickness. Cut with a wreath-shaped cookie cutter (or any shape you like). Place cookies on a parchment-lined baking sheet.
6. Preheat the oven to 350°F (175°C). Bake for 9–12 minutes, until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Dip the tops of cooled cookies into the melted white chocolate or drizzle it over them. Place on parchment paper and let them set for at least 30 minutes until firm.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 95mgCarbohydrates: 22gFiber: 0.5gSugar: 12gProtein: 2g

Baking these cookies brings back so many happy memories of Christmas.

This Little Debbie Christmas Wreath Cookies Recipe lets you enjoy that classic taste any time you want.