30-Minute Chocolate Raspberry Sugar Cookie Wreaths
Festive cookie wreaths made from refrigerated sugar cookie dough and topped with rich chocolate ganache, fresh raspberry puree, and sweet glaze. The combination of chocolate and tart raspberries creates a beautiful contrast, while the wreath shape makes these perfect for holiday gatherings or special occasions. Optional cereal garnish adds playful crunch. These impressive-looking cookies are surprisingly simple to make using store-bought dough as the base.
Ingredients
- 1 16.5 oz refrigerated Pillsbury Sugar Cookie Dough
- 1 cup dark chocolate chips
- ¼ cup heavy cream
- 1 cup fresh raspberries
- fresh raspberries, for garnish
- 1 cup powdered sugar
- 1 tablespoon milk
- Cinnamon Toast Crunch cereal, for garnish(optional)
Instructions
- 1
Preheat oven to 350°F and line baking sheet with lightly floured parchment paper
- 2
Remove dough from container and cut in half
- 3
Shape each half into round wreath shape about 8-10 inches across on prepared baking sheet
- 4
Use large cookie cutter to cut hole in center of each cookie wreath
- 5
Bake for 12-14 minutes until slightly golden around edges, then cool completely
- 6
Combine chocolate chips and cream in bowl and microwave in 15-second bursts until melted
- 7
Stir chocolate mixture until smooth and spread over top of each cooled wreath
- 8
Pulse raspberries in food processor until pureed
- 9
Drizzle raspberry puree over chocolate-topped wreaths
- 10
Dot each wreath with fresh raspberries
- 11
Mix powdered sugar and milk in separate bowl
- 12
Drizzle glaze over wreaths
- 13
Optionally top with cereal for texture, then slice and serve
Tips
Reshape wreaths after baking if they puffed up and lost their shape while still warm
Let chocolate ganache cool slightly before spreading to prevent it from being too runny
Use a squeeze bottle or piping bag for more precise drizzling of raspberry puree and glaze
Good to Know
Store covered at room temperature for up to 3 days
Can make wreaths 1 day ahead, add toppings before serving
Slice into wedges and serve on plates or napkins
Common Mistakes
Flour parchment paper to prevent dough sticking during shaping
Cool wreaths completely before adding toppings to prevent melting
Substitutions
FAQ
Can I use homemade cookie dough instead?
Yes, use about 2 cups of your favorite sugar cookie dough. Roll to same thickness as refrigerated dough and adjust baking time as needed.
What if I don't have a large cookie cutter for the center?
Use a small bowl or glass to trace and cut the center hole with a knife. The hole will expand slightly during baking.
How long will these keep fresh?
Store covered at room temperature for up to 3 days. The raspberry topping is best within 24 hours for optimal freshness and appearance.