Christmas Wreath Cookies

a close up shot of Christmas Wreath Cookies

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5 from 1 vote

These cheerful green Christmas wreath cookies are made from marshmallows, cornflakes, and plenty of festive spirit.

Prep Time15

Chill Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Christmas Wreath Cookies Recipe

Servings:

Calories: 339kcal

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.

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