If you’re looking for a charming and delightful holiday treat, you’ve come to the right place! I absolutely adore this Christmas Wreath Cookies Recipe because it’s not just festive—it’s super easy and fun to make, even with kids involved. The crispy cornflakes combined with sweet, gooey marshmallows form the perfect wreath cookie that’ll brighten up your holiday cookie tray and make your family go crazy for more. Stick around to find out how to make these adorable, delicious wreaths step-by-step!
Why You’ll Love This Recipe
- Quick and Simple: You can whip up a batch in about 15 minutes—perfect for last-minute holiday baking.
- Kid-Friendly Fun: Making and decorating these wreath cookies is a great activity to do with your little ones.
- Festive and Eye-Catching: The bright green and red candies really bring the cookie wreaths to life on your dessert table.
- No Baking Required: Since these use melted marshmallows to hold everything together, you won’t need to turn on the oven.
Ingredients You’ll Need
This Christmas Wreath Cookies Recipe combines simple pantry staples with vibrant holiday colors. I always find that using fresh, crispy cornflakes and quality marshmallows really makes a difference in texture and taste. Plus, the candy decorations add that perfect festive touch.
- Butter: I like unsalted butter here so you can control the salt perfectly.
- Marshmallows: Large marshmallows melt just right for a smooth glue that holds everything together.
- Green Gel or Liquid Food Coloring: Gel food coloring gives a richer color without thinning out the mixture too much.
- Vanilla Extract: Adds a subtle warmth and depth to the sweetness.
- Cornflakes: They give you that irresistible crunch—make sure they’re fresh for the best results!
- Red Hot Candies or Mini Candy-Coated Chocolates: These mimic holly berries perfectly and add a pop of color and slight crunch.
- Cooking Spray: Essential to keep your fingers and tools from sticking when shaping the wreaths.
Variations
I love that this Christmas Wreath Cookies Recipe is so versatile. Feel free to make it your own by switching up colors, candies, or even the cereal base. It’s all about what makes you and your family happy!
- Using Different Cereals: I once swapped cornflakes with rice crispies for a lighter texture—still delicious!
- Diet-Friendly Swap: To make it gluten-free, just ensure your cornflakes are certified gluten-free.
- Alternative Decorations: If you don’t have red hots or candy-coated chocolates, dried cranberries or red sprinkles work great too.
- Flavor Twist: Adding a tiny sprinkle of cinnamon into the marshmallow mix brings a cozy holiday vibe.
How to Make Christmas Wreath Cookies Recipe
Step 1: Melt the Magic
Start by lining a baking sheet with parchment or a silicone mat—that’s crucial to prevent sticking later. Then, toss the butter and marshmallows into a large microwave-safe bowl. Heat in 30-second bursts, stirring in between until everything is melted and smooth. This part reminds me of science class, watching the marshmallows morph into gooey goodness—so satisfying!
Step 2: Add Color and Flavor
Next, stir in your green food coloring and vanilla extract. I prefer gel coloring because you get a vibrant forest green without watering down the mixture. Get it nice and even—your wreaths will thank you for that deep, holiday green vibe.
Step 3: Mix in the Crunch
Pour in your cornflakes and gently fold them into the marshmallow mixture. It’s important to be gentle here—you want the flakes coated but still intact. I learned the hard way that stirring too aggressively turns your wreaths into mush. Patience is key!
Step 4: Shape Your Wreaths
Take a greased 1/4 cup measuring cup and pack the mixture tightly inside. Then, turn it out onto your prepared baking sheet. Using your fingers (coated with cooking spray to keep things neat), press gently in the center to create a hole, forming a classic wreath shape. It’s easier to shape when your fingers are slick with spray—that trick really saved me from some sticky frustration.
Step 5: Decorate and Set
Now comes the fun part: decorating! Arrange your red hot candies or mini candy-coated chocolates around the wreath to mimic holly berries. These little pops of red really make the wreaths festive and irresistible. Let the cookies cool completely until firm, which usually takes about 20–30 minutes. Then, you’re ready to enjoy or share with your holiday guests!
Pro Tips for Making Christmas Wreath Cookies Recipe
- Use Fresh Cornflakes: They hold up crispier in the marshmallow mixture, keeping your wreaths crunchy.
- Don’t Overheat Marshmallows: Melt them slowly in bursts to avoid scorching and getting a grainy texture.
- Grease Your Hands and Tools: This little trick makes shaping and decorating a breeze without sticky fingers.
- Let Them Cool Fully: Trying to move the wreaths before firm will cause them to fall apart—patience pays off!
How to Serve Christmas Wreath Cookies Recipe
Garnishes
I usually top mine with classic red hots or those festive mini M&M’s because they not only add color but a fun crunch and slight tartness. Sometimes I sprinkle just a tiny bit of edible glitter on top for extra sparkle—because why not?
Side Dishes
These wreath cookies pair perfectly with a warm cup of hot cocoa or mulled cider. If you’re doing a holiday brunch, they also fit nicely alongside fruit and cheese platters as a sweet conversation starter.
Creative Ways to Present
For gifting, I like arranging them in a circular tin lined with parchment paper, tied with a festive ribbon. At parties, place them around a holiday centerpiece or string them gently on a cookie garland for a fun and unexpected decoration.
Make Ahead and Storage
Storing Leftovers
I store leftover wreath cookies in an airtight container at room temperature. They usually keep well for about 3-4 days before the cereal starts losing crunch. I learned that storing them with a paper towel underneath helps prevent any moisture buildup.
Freezing
Although I rarely freeze these because they’re best fresh, you can freeze the formed uncoated wreaths on a baking sheet, then store them in a freezer bag. When you want to enjoy them, just thaw at room temperature and add your decorations right before serving.
Reheating
Since there’s no baking involved, reheating isn’t really necessary. But if you prefer them a little warm, a quick 5-second zap in the microwave softens without melting the candies—just watch carefully so they don’t get gooey!
FAQs
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Can I use mini marshmallows instead of large ones?
Yes! Mini marshmallows melt a bit faster, so keep an eye on them as you microwave. You might need a slightly shorter melting time to avoid burning. The final texture and taste will be quite similar.
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What if I don’t have green food coloring?
If green isn’t an option, you can skip the coloring for plain marshmallow wreaths or try mixing blue and yellow gel food colorings to create green. Just be careful with liquid coloring as it can affect the texture.
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Can I prepare these ahead for a party?
Absolutely! You can make them the day before and store them in an airtight container at room temperature. Just wait to add the candy decorations until shortly before serving to keep them looking fresh.
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How do I keep the marshmallow mixture from sticking to my fingers?
Great question! Lightly coating your fingers and tools with cooking spray helps tremendously. You can also use slightly damp fingers, but the spray is my go-to for less mess and easier shaping.
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Are these cookies gluten-free?
They can be, provided you use gluten-free cornflakes. Double-check your cereal packaging to make sure it’s certified gluten-free if that’s important to you.
Final Thoughts
This Christmas Wreath Cookies Recipe holds a special place in my heart because it’s one of the first treats my kids helped me make when they were little, and it always brings back those cozy holiday memories. It’s straightforward, fun, and festive—exactly what you want in a holiday baking project. I can’t recommend it enough; give it a try and watch your loved ones smile with every bite!
Print
Christmas Wreath Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Microwaving
- Cuisine: American
- Diet: Vegetarian
Description
These festive Christmas Wreath Cookies are a delightful holiday treat made from buttery marshmallow-coated cornflakes shaped into wreaths and decorated with red candies, perfect for holiday parties and gifting.
Ingredients
Base
- 1 stick of butter (1/2 cup)
- 30 large marshmallows
- 6 drops green gel food coloring or 1 and 1/4 teaspoons liquid green food coloring
- 1/2 teaspoon vanilla extract
- 5 cups cornflakes
Decoration
- 1 bottle of red hot candies or 1/2 cup red candy coated chocolates such as mini M&M’s
- Cooking spray
Instructions
- Prepare the Pan: Line a sheet pan with parchment paper or a silicone baking mat to prevent sticking and aid in easy removal of the cookies.
- Melt Marshmallows and Butter: Place the marshmallows and butter in a large bowl and microwave in 30-second increments, stirring in between, until completely melted and smooth.
- Add Color and Flavor: Stir in the green food coloring and vanilla extract into the melted marshmallow mixture until evenly combined and smooth.
- Coat Cornflakes: Add the cornflakes to the marshmallow mixture and gently stir to coat all the cereal evenly without crushing them.
- Form Wreaths: Grease a 1/4 cup measuring cup with cooking spray, then pack the mixture into it tightly and turn it out onto the prepared sheet pan. Use damp or sprayed fingers to make a hole in the center creating a wreath shape.
- Decorate: Place red hot candies or red candy-coated chocolates around the wreath to mimic holly berries.
- Cool and Serve: Allow the wreath cookies to cool completely until firm before serving or packaging for gifts.
Notes
- Using damp or greased fingers helps in shaping the wreath holes without sticking.
- For a gluten-free variation, ensure cornflakes used are certified gluten-free.
- Store cookies in an airtight container to maintain freshness.
- Marshmallow mixture hardens as it cools, so work quickly while forming wreaths.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 20g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
