For a snowy appearance, use powdered sugar for these wreath cookies.
The latter will melt in the oven.
Or instead of sprinkles, dust these tiny wreaths with powdered sugar for a snowy appearance.
Credit:Greg Dupree; Prop Stylist: Ginny Branch; Food Stylist: Emily Neighbors Hall
(Freehanding perfect circles can be trickier than it might seem!)
Add egg; beat on medium speed until well combined, about 30 seconds.
Dough will be soft; use immediately.
Stir together Dough and food coloring gel in a bowl until the desired color is reached.
Spoon a portion of the dough into a piping bag fitted with a 5/8-inch open star piping tip.
Pipe dough into 2 1/4-inch rings onto ungreased baking sheets, spacing about 1 inch apart.
Repeat with remaining dough, refilling piping bag as needed.
Top piped dough with sprinkles as desired.
Bake in preheated oven, 1 pan at a time, until set, 10 to 12 minutes.
Immediately transfer cookies to a wire rack, and let cool completely, about 30 minutes.
Dust with powdered sugar before serving (if desired).
Store in an airtight container at room temperature for up to 5 days.
