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.