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Christmas Wreath Cookies

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a close up shot of Christmas Wreath Cookies
These cheerful green Christmas wreath cookies are a fun treat to add to your holiday dessert table this season.
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Table of Contents
  1. Christmas Wreath Cookies Ingredients
  2. How to Make This Christmas Wreath Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These festive and fun cornflake Christmas wreath cookies are the cutest treat to add to your treat 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. 

a close up shot of Christmas Wreath Cookies

Christmas Wreath Cookies Ingredients

Christmas Wreath Cookies raw ingredients that are labeled

You’ll need:

  • 8 cups cornflakes (I used Kellogg’s brand)
  • 1 cup plus 1 tablespoon unsalted butter, room temperature
  • 1 (16-ounce bag) large marshmallows
  • 1½ teaspoons vanilla extract
  • 1 teaspoon green liquid food coloring (I used McCormick 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.

butter and marshmallows stirred in a pot

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.

vanilla and green liquid food coloring stirred in a pot

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.

corn flakes stirred with the marshmallow mixture in a pot

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.

flip portion of the mixture out onto a cookie sheet

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.

create a hole in the center of the cookie on a baking sheet

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.

cinnamon candies placed on top of each cookie in a baking sheet

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

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.

Storage

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. 

a close up shot of Christmas Wreath Cookies stacked on top of each other

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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a close up shot of Christmas Wreath Cookies

Christmas Wreath Cookies

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These cheerful green Christmas wreath cookies are a fun treat to add to your holiday dessert table this season.
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, large bag
  • 1 ½ teaspoons vanilla extract, I used McCormick brand
  • 1 teaspoon green liquid food coloring
  • 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, 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 finger tips, create a hole in the center of each wreath cookie about 1inch 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, ’74 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 corn flakes 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 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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