If you’re looking to add a little magic — and crunch! — to your holiday baking, then this Christmas Cornflake Wreath Cookies Recipe is about to become your new favorite. I absolutely love how simple these no-bake treats come together and how festive they look gracing my holiday dessert table. With just six basic ingredients and roughly 15 minutes of your time, you can whip up a batch that everyone will oooh and ahhh over. Trust me, once you try this recipe, you’ll understand why it’s such a cherished holiday classic in my kitchen!
Why You’ll Love This Recipe
- Quick and Easy: No need to heat up the oven — you can have these wreaths ready in under 20 minutes.
- Minimal Ingredients: Just six pantry staples and a festive touch with red candies.
- Kid-Friendly and Fun: Perfect for involving little helpers who’ll love making the wreath shapes.
- Versatile and Customizable: You can easily switch up the candies or add extras like nuts or sprinkles.
Ingredients You’ll Need
The beauty of this Christmas Cornflake Wreath Cookies Recipe is how the ingredients work together to create a chewy, crispy, and colorful treat. I always make sure to grab fresh marshmallows and crispy cornflakes — it makes a difference in texture! Here’s a quick rundown so you know why each one matters.
- Butter: Using real butter adds richness and helps bind everything together beautifully.
- Large Marshmallows: These melt down into a smooth, sticky coating that hugs the cornflakes perfectly.
- Green Gel Food Coloring: Gel works best for vibrant color without watering down the marshmallow mix.
- Vanilla Extract: A small splash adds warmth and depth to balance the sweetness.
- Cornflakes: Crisp and sturdy, they give the wreaths their signature crunch and structure.
- Red Hot Candies or Red Candy Coated Chocolates: These little pops of red are the perfect “holly berries” decoration, making the wreaths festive and fun.
Variations
One of the things I love most about this Christmas Cornflake Wreath Cookies Recipe is how easy it is to personalize. Over the years, I’ve tried a few twists — and it’s always a hit no matter what.
- Nut-Free Variation: Since the recipe is naturally nut-free, it’s great for school parties or gatherings where allergies are a concern.
- Chocolate Lovers’ Version: Swap out the red candies for mini chocolate chips or drizzle melted white chocolate over the wreaths for added indulgence.
- Sprinkles Galore: Add red and green sprinkles right after shaping for an extra festive touch—and my daughter absolutely adores this!
- Vegan Adaptation: Try dairy-free butter and vegan marshmallows to make this treat vegan-friendly without sacrificing the chewy texture.
How to Make Christmas Cornflake Wreath Cookies Recipe
Step 1: Melt the Magic
Start by lining a sheet pan with parchment paper or a silicone baking mat — trust me, it makes cleanup much easier. Place the butter and marshmallows in a large microwave-safe bowl, and heat in 30-second intervals. Stir between each interval until the mixture is completely melted and smooth. I like to do this slowly to avoid burning the marshmallows — patience really pays off here!
Step 2: Add Color and Flavor
Next, stir in the green gel food coloring and vanilla extract. The gel food coloring is key because it gives you that bright, shiny green wreath color without watering down your marshmallow mixture. Keep stirring until the color is evenly distributed and the vanilla is fully incorporated.
Step 3: Coat the Cornflakes
Gently fold in the cornflakes, being careful not to crush them. You just want to coat each flake with the marshmallow mixture so your wreaths hold together nicely but still have that delicate crunch.
Step 4: Form and Decorate the Wreaths
This is the fun part! Grease a 1/4 cup measuring cup with cooking spray and pack it firmly with the cornflake mixture. Turn it out onto the lined pan and quickly press a hole in the center using your fingers to create the wreath shape. Pro tip: keep your fingers damp or lightly coated with cooking spray to stop the sticky mixture from adhering to your skin. Then, press red candies around the wreath to look like holly berries. Let the wreaths cool completely until firm—then you’re ready to enjoy!
Pro Tips for Making Christmas Cornflake Wreath Cookies Recipe
- Microwave in Short Bursts: Prevent marshmallow scorching by microwaving in 30 second intervals and stirring often.
- Use Gel Food Coloring: This helps keep the marshmallow mixture smooth and intensely green without thinning it out.
- Dampen Your Fingers: When shaping the wreaths, keeping your fingers slightly wet or sprayed with cooking spray keeps things from sticking.
- Pack Firmly but Gently: Press the cereal mixture firmly into the measuring cup to hold the shape, but don’t crush the flakes for best texture.
How to Serve Christmas Cornflake Wreath Cookies Recipe
Garnishes
I’m a huge fan of classic red candy “berries” on these wreaths — I usually grab mini M&M’s or red hot candies for that authentic look. Sometimes, I sprinkle a little coarse sugar or edible glitter on top for sparkle, especially when the kids are helping decorate. It just adds that extra festive flare that really makes these cookies party-ready.
Side Dishes
These wreath cookies go wonderfully with a cozy cup of hot cocoa or eggnog. For holiday parties, I like setting them out alongside gingerbread cookies or sugar cookies — their crunchy, chewy texture is a delicious contrast. They also pair nicely with a cheese platter for a balanced sweet-savory spread.
Creative Ways to Present
One year, I arranged the wreath cookies on a large tray lined with fresh pine branches and fairy lights — the effect was magical and got lots of compliments! For gifting, they’re perfect stacked in clear treat bags tied with red and green ribbons. You can even spear a few on colorful skewers for an edible holiday bouquet that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
After making the Christmas Cornflake Wreath Cookies Recipe, I store leftovers in an airtight container at room temperature. They stay fresh for about 3 to 4 days with their best chewiness intact. If your kitchen is humid, popping the container in a cool spot helps keep them crisp.
Freezing
I’ve had great luck freezing these cookies—just layer them between parchment paper inside a freezer-safe container. They keep well for up to a month. When you’re ready, let them thaw in the container at room temperature to avoid condensation that can make them soggy.
Reheating
Reheating isn’t usually necessary since they’re best served at room temperature, but if you want to freshen them up slightly after freezing, a few seconds in the microwave (about 10-15 seconds) does wonders to restore softness—just watch them closely so they don’t melt again!
FAQs
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Can I use a different cereal instead of cornflakes?
Absolutely! While cornflakes provide the perfect crunch and shape, you can experiment with cereals like Rice Krispies or even Cheerios for a fun twist. Just keep in mind that some cereals might absorb more marshmallow mixture and change the texture.
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Why do my wreath cookies break apart?
That’s usually because the marshmallow mixture wasn’t melted and mixed fully, or the cereal wasn’t packed firmly enough. Make sure your marshmallow and butter are smooth and your cereal is evenly coated, then press the mixture firmly but gently into the measuring cup when shaping.
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Can I make these cookies ahead of time?
Yes! They can be made a day or two in advance and stored in an airtight container. Just keep them at room temperature to maintain their perfect chewy texture.
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What’s the best way to color the marshmallow mixture?
I recommend gel food coloring because it gives vibrant green coloring without diluting your marshmallow mixture. Liquid food coloring can be used too, but you might need to add a bit more to get a strong color.
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Are these cookies safe for kids to help make?
Definitely! This recipe is super kid-friendly. Just be cautious about the hot marshmallow mixture—adults should handle the melting step, but kids will love the decorating and shaping part.
Final Thoughts
When I first made this Christmas Cornflake Wreath Cookies Recipe, I was amazed at how easy it was to get that perfect combination of chewy, crunchy, and colorful. Every year since, these wreaths have become part of our holiday tradition—and honestly, my family goes crazy for them! If you want a quick, no-fuss recipe that brings instant cheer to your holiday table, grab your ingredients and make this treat. You’ll be so glad you did—happy holidays and happy baking!
Print
Christmas Cornflake Wreath Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
These festive Christmas Wreath Cookies are a delightful no-bake treat combining buttery marshmallow mixture with crunchy cornflakes, tinted green and adorned with red candies for a perfect holiday snack. Quick to prepare and fun to shape, they add a charming touch to any holiday dessert spread.
Ingredients
Main Ingredients
- 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
- 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 make cleanup easier.
- Melt Butter and Marshmallows: Place the marshmallows and butter in a large microwave-safe bowl. Microwave in 30 second increments, stirring between each interval until the mixture is melted and smooth.
- Add Color and Flavor: Stir in the green food coloring and vanilla extract until the marshmallow mixture is uniformly colored and smooth.
- Combine with Cornflakes: Add the cornflakes to the marshmallow mixture and gently stir to coat the cereal evenly without crushing it.
- Form the Wreaths: Grease a 1/4 cup measuring cup with cooking spray. Pack the cornflake mixture into the cup firmly, then turn it out onto the prepared sheet pan. Use your fingers, dampened or coated with cooking spray, to make a hole in the center, forming a wreath shape.
- Decorate: Press red hot candies or red candy coated chocolates onto the wreaths to resemble holiday decorations.
- Cool and Set: Allow the cookies to cool completely until firm before serving to ensure they hold their shape.
Notes
- This no-bake recipe requires minimal ingredients and can be made quickly in just 10 minutes.
- Using damp or sprayed fingers helps in shaping the wreath holes smoothly without sticking.
- Red candy-coated chocolates offer a colorful and festive decoration, but other red candies can be substituted.
- Store the cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 207 kcal
- Sugar: 15 g
- Sodium: 139 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
