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Christmas Wreath Cookies
Christmas wreath cookies are a whimsical treat for the holiday season. You only need a handful of ingredients to create this jolly, no-bake treat.
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Christmas Wreath Cookies are fun and festive Christmas cookies made with cereal! These kid-friendly goodies are an easy no-bake recipe that you can make with just a handful of ingredients. Packed with holiday spirit, you can create these yummy sweet treats that are a great addition to your holiday dessert table this season.
Eagerly looking for more festive red and green treats? You’ll want to make Christmas Crunch, Christmas Pinwheels, and Christmas Fudge.
Christmas Wreath Cookies Ingredients
You will need:
- 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
- ⅛ cup cinnamon imperial candies, 48 pieces
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 Christmas Wreath Cookies
STEP ONE: Line 2 large cookie sheets with a silicon mat, or parchment paper, and set aside.
STEP TWO: 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.
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 evenly incorporate.
STEP FOUR: Using a large rubber spatula, gently stir in the cornflakes until they are completely coated with the melted marshmallow mixture.
PRO TIP: 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 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.
PRO TIP: 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.
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 wreath cookie about 1 inch in size. You will want to form your wreaths rather quickly before the marshmallow mixture starts to firm up.
STEP SEVEN: Once your Christmas wreaths are formed, place 4 cinnamon imperial 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 Christmas Wreath Cookies
These cheerful green Christmas wreath cookies would be such fun Christmas treats to bring to holiday cookie exchanges or add to a holiday cookie tray. 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 cookies while you watch holiday movies. Wash them down with some homemade hot chocolate.
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 before 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.
Christmas wreath cookies are the cutest treat to add to your treat table this holiday season. Cheerful green cornflakes are mixed with melted marshmallows and shaped into a wreath to make these whimsical no-bake cookies, while cinnamon candies dot the cookies to look like holly berries. No-bake Christmas wreath cookies are a fun and festive treat to add to your holiday dessert table. Kids and adults alike will adore this jolly recipe.
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
Christmas wreath cookies are a whimsical treat for the holiday season. You only need a handful of ingredients to create this jolly, no-bake treat.
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
- 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.
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 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 before 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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