Festive, nostalgic, and impossibly fun, these Cornflake Christmas Wreath Cookies are bright green no bake treats shaped into cute holiday wreaths with red candy "berries" on top. Made with marshmallows, butter, and crispy cornflakes, they come together quickly on the stovetop and set into chewy, glossy wreaths that look just as charming as they taste.
These classic Christmas wreath cookies are perfect for anyone who loves retro, family friendly holiday baking. They require simple pantry staples, skip the oven entirely, and hold up beautifully on dessert trays, cookie plates, and in treat boxes. If you love Rice Krispie treats, these have the same soft, buttery texture but with a festive twist for Christmas.
This recipe was inspired by the nostalgic Rice Krispie treats found in vintage cookbooks and winter bake sales. These cookies pair well with hot chocolate, peppermint bark, or any cozy holiday drinks. If you are building a Christmas cookie box, these little wreaths are guaranteed to be the cookies everyone mentions first.
Why You'll Love This Recipe
- No bake and quick. Everything comes together with a handful of ingredients on the stovetop, making these one of the easiest Christmas cookies you can prepare during busy December days.
- Kid friendly. The shaping and decorating of these cornflake wreaths are perfect tasks for little helpers, and they cool quickly, which keeps the process fun.
- Festive and colorful. The bright green wreaths with red candies add a cheerful pop of color to any dessert board or holiday cookie platter.
- Perfect for gifting. These cornflake wreath cookies set firmly, pack beautifully, and hold their shape, making them great for holiday tins and treat boxes.
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Ingredients and Substitutions
To make this delicious Cornflake Christmas Wreath Cookies, you will need the following ingredients (see recipe card below for quantities):
- unsalted butter - Creates a rich, glossy coating. Salted butter works if that is what you have.
- mini marshmallows - Melt into a smooth base that coats the cornflakes. Large marshmallows can also be used.
- vanilla extract - Adds sweetness and warmth to the marshmallow mixture.
- green gel food coloring - Gel coloring creates the brightest shade without thinning the mixture.
- cornflakes - Provide the classic crispy texture. Use gluten free corn flakes if needed.
- sprinkles or red M&M's - Add the festive "berries" on top of each wreath.
Equipment
You will also need measuring cups and spoons, a large pot or wide saucepan, a heatproof spatula, parchment paper (or wax paper), a medium cookie scoop for portioning, and a baking sheet for cooling.
Instructions
- Melt the butter and marshmallows. In a large pot or wide pan over medium heat, melt the butter. Add the mini marshmallows and stir continuously until they are fully melted and smooth.
- Add vanilla and food coloring. Stir in the vanilla and green food coloring until the mixture is evenly tinted.
- Coat the cornflakes. Add the cornflakes and fold gently until all of the flakes are evenly coated in the marshmallow mixture.
- Shape the wreaths. Use a medium cookie scoop or your hands to portion small mounds of the cornflake mixture onto a parchment lined cookie sheet. Lightly oil your hands you find this step to be too sticky and unmanageable. Shape each mound into a circle with a small hole in the center to create a wreath.
- Decorate and cool. Press sprinkles or red M&M's onto the tops of each wreath. Allow them to cool and set completely for at least 4 hours before serving.
Expert Tip: Oil Your Hands for Easy Shaping
The marshmallow mixture is sticky, so lightly oiling your hands makes it much easier to shape the wreaths. A small amount of neutral oil helps you quickly form clean circles and press out the centers without the mixture sticking.
More Tips and Tricks
- Melt slowly for the smoothest texture. Use low heat to melt the melted butter and marshmallows together. A gentle melt keeps the mixture glossy and prevents scorching, which helps the cornflakes coat evenly and stay crisp.
- Adjust the color. Add more food coloring for a deeper green or keep the color soft and pastel for different holiday themes.
- Shape while warm. The mixture sets quickly as it cools, so work efficiently while it is still warm and pliable.
- Use parchment for easy handling. Transfer the scooped mounds directly onto parchment paper so you can shape them without sticking to the pan.
- Grease your hands lightly. A dab of cooking spray on your fingertips prevents sticking and makes shaping each wreath quicker and cleaner.
- Press decorations firmly. Add sprinkles or M&M's while the mixture is still tacky so they stick well and do not fall off after cooling.
- Let them cool completely. The wreaths need time to firm up. Give them at least four hours so they set and hold their shape when moved.
Recipe Variations
- Classic wreaths with cinnamon candies. Swap the sprinkles for classic red cinnamon imperials or red hot candies for the traditional vintage look.
- Mint chocolate wreaths. Add a tiny splash of peppermint extract to the marshmallow base and use mini chocolate chips as decorations.
- Holiday color variations. Use different colors for other celebrations, such as pink and red for Valentine's Day or pastel shades for Easter.
- Rice Krispie wreaths. Replace the cornflakes with Rice Krispies for a lighter, puffier version that is easier for small kids to shape.
- Sprinkle coated edges. Dip the edges of each wreath into holiday sprinkles for extra crunch and color.
- Mini bite size wreaths. Use a small cookie scoop to create tiny wreaths that set faster and are perfect for cookie boxes.
Storage
How to Store
Store the cooled wreath cookies in an airtight container at room temperature for up to one week. Separate layers with parchment paper to prevent sticking.
How to Reheat
These cookies do not require reheating, but if a wreath becomes too firm, a few seconds near a warm stovetop or microwave softens it slightly.
How to Freeze
Freeze wreath cookies in a single layer, then transfer to a freezer safe container for up to one month. Thaw at room temperature before serving. Freezing may slightly soften the crunch but still yields delicious results.
How to Serve
Serve these cookies on holiday dessert boards, in treat bags, or alongside cocoa and Christmas drinks. They also make adorable additions to classroom parties, cookie swaps, and festive baking boxes. Place them on a platter with chocolate crinkle cookies, gingerbread cookies, or sugar cookies for a colorful holiday spread.
These are my favorite cookies to serve with cornflake christmas wreath cookies:
Holiday Cookie Week
These cookies are part of our Annual Cookie Week! For more sweet inspiration, explore our full holiday cookie collection from this year and year's past. You will find everything from nostalgic classics and colourful decorated cookies to creative flavours and fun themed bakes that make our annual Cookie Week such a favourite tradition.
FAQ
Sticky wreath cookies usually mean the marshmallow mixture was not cooked long enough or the butter ratio was off. Let the marshmallows fully melt and bubble slightly before adding the cornflakes. If the mixture remains too sticky, let it cool for a minute or two before shaping to help it firm up.
If the wreaths do not hold together, the marshmallow mixture may not have fully coated the cornflakes. Fold gently but thoroughly so every flake is evenly covered. Also make sure to let the cookies cool completely before moving them, since they need time to set.
Yes, these cookies keep their shape and texture for several days, making them great for early holiday prep. Store them in airtight containers away from heat and humidity to keep them crisp.
Absolutely. You can leave them uncolored for a natural look or swap in natural dyes like matcha powder. The wreath shape and decorations still make them festive even without the bright green color.
More Christmas Cookie Recipes
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Recipe
Cornflake Christmas Wreath Cookies
- Total Time: 4 hours 25 minutes
- Yield: 12-14 cookies 1x
- Diet: Vegetarian
Description
Easy no bake Cornflake Christmas Wreath Cookies made with marshmallows, butter, and green food coloring. They're fun, festive holiday treats everyone loves!
Ingredients
- ½ cup (114 grams) unsalted butter
- 10 ounces (283 grams) mini marshmallows (about 6 cups)
- 1 teaspoon vanilla extract
- ½ teaspoon green gel food colouring (or to desired colour)
- 6 cups (180 grams) corn flakes
- 2 tablespoons sprinkles or red m&m's
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large pot or wide pan over medium heat, melt the butter. Add the mini marshmallows and stir continuously until they are fully melted and smooth.
- Stir in the vanilla and green food coloring until the mixture is evenly tinted.
- Add the cornflakes and fold gently until all of the flakes are evenly coated in the marshmallow mixture.
- Use a medium cookie scoop or your hands to portion small mounds onto the prepared baking sheet. Lightly oil your hands you find this step to be too sticky and unmanageable. Shape each mound into a circle with a small hole in the center to create a wreath.
- Press sprinkles or red M&M's onto the tops of each wreath. Allow them to cool and set completely for at least 4 hours before serving.
Notes
How to store: Store the cooled wreath cookies in an airtight container at room temperature for up to one week. Separate layers with parchment paper to prevent sticking.
How to freeze: Freeze wreath cookies in a single layer, then transfer to a freezer safe container for up to one month. Thaw at room temperature before serving. Freezing may slightly soften the crunch but still yields delicious results.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Cookies
- Method: No Bake
- Cuisine: American
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