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Christmas Wreath Cookies
Cheerful green cornflakes are mixed with melted marshmallows and shaped into a wreath to make these whimsical no-bake Christmas wreath cookies.
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No-bake Christmas wreath cookies are a fun and festive treat to add to your holiday dessert table. You only need a handful of ingratiates to create this kid-friendly recipe that is packed with holiday spirit.
MORE RECIPES: Cherry Chocolate Chip Cookies | Italian Cookies | Gingerbread Truffles
Cheerful green cornflakes are mixed with melted marshmallows and shaped into a wreath to make these whimsical no-bake cookies. Cinnamon candies dot the cookies to look like holly berries.
Whimsical cornflake wreaths would be such a fun Christmas treat to bring to a holiday cookie exchange or add to your holiday cookie tray. Pair them with other holiday treats like Christmas Pinwheels or Gingerbread Fudge.
Also called Cornflake Cookies or Wreath Cookies, kids of all ages will enjoy these yummy sweet treats. Of course, you don’t need a special occasion to enjoy these holiday cookies. Curl up at home and enjoy a few while you watch holiday movies and wash them down with some homemade hot chocolate.
Christmas Wreath Cookies Ingredients
- Corn flakes - I used Kellogg’s brand
- Butter - unsalted butter
- Marshmallows - large bag
- Vanilla extract - I used McCormick brand
- Food coloring - green liquid food coloring
- Cinnamon candies - cinnamon imperial candies
These wreath cookies are similar in texture to rice krispie treats, and they can get a little too sticky if left out in the heat. Depending on the weather where you live, you might want to store them in the refrigerator before serving them.
This recipe makes 12 larger cookies. However, if you want to double the servings you can use a dry ¼ measuring cup rather than a ½ measuring cup to make 24 Christmas wreath cookies.
If you use gel food coloring instead of liquid, as the recipe calls for, then you will not need an entire teaspoon. You will want to start with a couple of drops and adjust according to your preference of how dark green you want your Christmas cookies to be.
How to Make Christmas Wreath Cookies
FIRST STEP: Line 2 large cookie sheets with a silicon mat, or parchment paper, and set aside.
SECOND STEP: In a large, 8 quart, stock pot on medium-low heat melt the 1 cup unsalted butter and large marshmallows. This will take 6 to 8 minutes and you will need to stir constantly to keep the mixture from burning.
THIRD STEP: Once the butter and marshmallows are completely melted and stirred together, turn off the heat, and add the vanilla extract and green liquid food coloring. Stir to evenly incorporate.
FOURTH STEP: Using a large rubber spatula, gently stir in the cornflakes until they are completely coated with the melted marshmallow mixture.
FIFTH STEP: Lightly spray a ½ cup dry measuring cup, or ½ cup cookie scoop, with cooking oil and scoop out a leveled amount of the coated cornflakes. Flip the mixture out onto the prepared cookie sheet, leaving 2 inches between each one. Repeat until you have placed all the wreath cookies onto the cookie sheets. I got 6 wreath cookies per cookie sheet.
SIXTH STEP: With the remaining 1 tablespoon of butter, generously coat your fingertips with the butter. Using your butter-coated fingertips, create a hole in the center of each wreath cookie about 1 inch in size. You will want to form your wreaths rather quickly before the marshmallow mixture starts to firm up.
SEVENTH STEP: Once your Christmas wreaths are formed, place 4 cinnamon imperial candies onto each of your Christmas wreath cookies. *You can decorate your cookies however you please so you may need more than the 48 candies that the recipe calls for.*
EIGHTH STEP: Allow the Christmas wreath cookies to firm up on the cookie sheets for 1 hour in the refrigerator. Once your cookies have firmed up you can carefully place them onto a platter and serve.
What else can I use for the berries instead of cinnamon candies?
You can substitute the red cinnamon candies for red mini M&M’s if you do not like the cinnamon flavor.
How do I mix the marshmallows and cereal without it sticking to everything?
You can dampen your hands and spatula with water or spray both with cooking spray to help avoid the mixture sticking to you.
How do you keep these Christmas wreath cookies with cornflakes from sticking together?
Store any leftovers of these no-bake cookies in an airtight container or bag in between sheets of wax paper to help keep each wreath from sticking to the others. You can also flash-freeze these cookies before transferring them to a freezer-safe container or Ziploc bag and storing them in the freezer for up to three months.
How to Store Christmas Wreath Cookies
IN THE FRIDGE: Store leftover Christmas wreath cookies in an airtight container, in a single layer, in the refrigerator for up to 3 days. These cookies are similar to rice Krispie treats in texture, and they can get a little too sticky if left out in the heat.
IN THE FREEZER: You can also freeze these delicious cornflake Christmas wreaths for up to three months. Allow them to set, then flash-freeze them on a baking sheet. When frozen, transfer them to a Ziploc freezer bag or a freezer-safe airtight container.
Christmas Wreath Cookies
Cheerful green cornflakes are mixed with melted marshmallows and shaped into a wreath to make these whimsical no-bake Christmas wreath cookies.
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12
Ingredients
- 8 cups corn flakes I used Kellogg’s brand
- 1 cup unsalted butter room temperature
- 1 tablespoon unsalted butter
- 16 ounces marshmallows a large bag
- 1 ½ teaspoons vanilla extract I used McCormick brand
- 1 teaspoon green liquid food coloring
- ⅛ cup cinnamon imperial candies 48 pieces
Instructions
- Line 2 large cookie sheets with a silicon mat, or parchment paper, and set aside.
- In a large, 8 quart, stock pot on medium-low heat melt the 1 cup unsalted butter and large marshmallows. This will take 6 to 8 minutes and you will need to stir constantly to keep the mixture from burning.
- Once the butter and marshmallows are completely melted and stirred together, turn off the heat, and add the vanilla extract and green liquid food coloring. Stir to evenly incorporate.
- Using a large rubber spatula, gently stir in the cornflakes until they are completely coated with the melted marshmallow mixture.
- Lightly spray a ½ cup dry measuring cup, or ½ cup cookie scoop, with cooking oil and scoop out a leveled amount of the coated cornflakes. Flip the mixture out onto the prepared cookie sheet, leaving 2 inches between each one. Repeat until you have placed all the wreath cookies onto the cookie sheets. I got 6 wreath cookies per cookie sheet.
- With the remaining 1 tablespoon of butter, generously coat your fingertips with the butter. Using your butter-coated fingertips, create a hole in the center of each wreath cookie about 1 inch in size. You will want to form your wreaths rather quickly before the marshmallow mixture starts to firm up.
- Once your Christmas wreaths are formed, place 4 cinnamon imperial candies onto each of your Christmas wreath cookies. *You can decorate your cookies however you please so you may need more than the 48 candies that the recipe calls for.*
- Allow the Christmas wreath cookies to firm up on the cookie sheets for 1 hour in the refrigerator. Once your cookies have firmed up you can carefully place them onto a platter and serve.
Nutrition
Calories: 339kcal | Carbohydrates: 48g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 169mg | Potassium: 39mg | Fiber: 1g | Sugar: 25g | Vitamin A: 835IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 5mg
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