October 26, 2023
Review RecipeChristmas Wreath Cookies
These cheerful green Christmas wreath cookies are made from marshmallows, cornflakes, and plenty of festive spirit.
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These fun cornflake Christmas wreath cookies are the cutest treat to add to your table this holiday season. Vibrant green and crunchy cornflakes are mixed with melted marshmallows and shaped into a wreath, while cinnamon candies dot the cookies just like holly berries.
Christmas Wreath Cookies Ingredients
You’ll need:
- 1 cup plus 1 tablespoon of unsalted butter, room temperature
- 1 (16-ounce) bag of large marshmallows
- 1½ teaspoons of vanilla extract
- 1 teaspoon of green liquid food coloring (I used McCormick brand)
- 8 cups of cornflakes (I used Kellogg’s brand)
- ⅛ cup (or 48 pieces) of cinnamon imperial candies
PRO TIP:
Be sure to use fresh marshmallows for the best results!
Substitutions And Additions
CEREAL: You can substitute Special-K or Frosted Flakes cereal for the cornflake cereal in this recipe.
CANDY: You can substitute the red cinnamon candies for red mini M&M’s if you do not like the cinnamon flavor.
GREEN FOOD COLORING: 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 This Christmas Wreath Cookies Recipe
STEP ONE: Line 2 large cookie sheets with a silicon mat or parchment paper and set them aside.
STEP TWO: In a large, 8-quart stock pot on medium-low heat, melt the 1 cup of 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.
STEP THREE: 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 incorporate evenly.
STEP FOUR: Using a large rubber spatula, gently stir in the cornflakes until they are completely coated with the melted marshmallows.
OUR RECIPE DEVELOPER SAYS
Spray your spatula with a little bit of cooking spray to help prevent the marshmallow mixture from sticking.
STEP FIVE: Lightly spray a ½-cup dry measuring cup or ½-cup cookie scoop with cooking spray and scoop out a leveled amount of the coated cornflake mixture.
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.
PRO TIP:
This recipe makes 12 larger cookies. You can use a smaller, ¼ cup dry measuring cup if you want to double the servings for 24 Christmas cornflake wreath cookies.
STEP SIX: 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 of the green wreaths about 1 inch in size.
You will want to form your wreath shape rather quickly before the marshmallow mixture starts to firm up.
STEP SEVEN: Once your Christmas wreaths are formed, place 4 red candies onto each of your Christmas wreath cookies.
PRO TIP:
You can decorate your cookies however you please, so you may need more than the 48 candies that the recipe calls for.
STEP EIGHT: 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.
How To Serve This Cornflake Wreath Recipe
These delightful cornflake wreaths would be such fun Christmas treats to bring to holiday cookie exchanges or add to a holiday cookie tray.
Include our Christmas pinwheels and peppermint snowball cookies for a variety of fun confections.
If you are eager to get started on the festive treats, our easy recipes for Christmas Chex mix and Christmas sugar cookie bars will have you loving all things red and green.
MORE CHRISTMAS COOKIE RECIPES
Storing These Cornflake Wreaths
IN THE FRIDGE: You can store your cornflake Christmas wreaths 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. They can get a little too sticky if left out in the heat.
I highly suggest storing them in the refrigerator prior to serving them.
IN THE FREEZER: You can also freeze these delicious cookies 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.
These easy no-bake Christmas wreath cookies are such a kid-friendly and fun recipe. Just a handful of ingredients, and you can create these yummy sweet treats that are packed with holiday spirit.
Frequently Asked Questions
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.
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.
Can I freeze these wreath cookies?
Our no-bake Christmas cookies can be kept in the freezer for up to three months. Flash-freeze them first on a baking sheet before transferring them to a container or Ziploc bag.
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Christmas Wreath Cookies
These cheerful green Christmas wreath cookies are made from marshmallows, cornflakes, and plenty of festive spirit.
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12
Ingredients
- 1 cup unsalted butter, room-temperature
- 16 ounces marshmallows, large bag
- 1½ teaspoons vanilla extract, I used McCormick brand
- 1 teaspoon green liquid food coloring
- 8 cups corn flakes, I used Kellogg’s brand
- 1 tablespoon unsalted butter
- 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 of 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, add the vanilla extract and green liquid food coloring. Stir to evenly incorporate.
- Using a large rubber spatula, gently stir in the corn flakes 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.
Notes
- This recipe makes 12 larger cookies. You can use a smaller, ¼ cup dry measuring cup if you want to double the servings for 24 Christmas wreath cookies.
- You can substitute Special-K or Frosted Flakes cereal for the cornflakes in this recipe.
- These cookies are similar to Rice Krispie treats in texture. They can get a little too sticky if left out in the heat. I highly suggest storing them in the refrigerator prior to serving them.
- You can substitute the cinnamon imperial candies for red mini M&M’s if you do not like the cinnamon.
- If you use a gel food coloring, not 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 them according to your preference of how dark green you want your Christmas cookies to be.
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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Comments
Guokas Monica says
We make these every year. BUT, I make just one big one! It’s a Centerpiece, and you just cut slices to serve. Way less time, no putzing!
Everyone always is impressed with it. Same recipe makes a serving tray around 14-16 inches. If you make 9 in Christmas plates, you easily get 3 nice size ones from the recipe. Dont forget to grease the plates. I use a plastic poinsettia, or licorice strings for a big ribbon. I usually give these as little gifts for friends and neighbors.