If you’re looking for a fun, festive treat that’s as delightful to make as it is to eat, you’ve got to try this Christmas Wreath Cookies Recipe. Trust me, these little wreaths are not only adorable but a total crowd-pleaser during the holidays. I absolutely love how they come together with just a handful of simple ingredients and that nostalgic marshmallow-cereal combo that everyone adores. Keep reading, and I’ll walk you through my favorite way to get them perfect every time!
Why You’ll Love This Recipe
- Super Easy: Melts down quickly and mixes up in just minutes, perfect even if the kitchen isn’t your natural habitat.
- Kid-Friendly Fun: Decorating the little wreaths is a blast for kids and adults alike, turning baking into a joyful holiday ritual.
- Festive and Eye-Catching: The bright green and pops of red candy make these cookies a standout on any cookie tray or gift plate.
- No-Bake Convenience: A treat that doesn’t require turning on the oven, making it perfect during the busy holiday season.
Ingredients You’ll Need
The magic behind these Christmas Wreath Cookies Recipe lies in their simple ingredients that come together to make a crunchy, chewy, and colorful delight. Each element is easy to find, and knowing a few tips with them makes the process smoother and the final wreaths even better.
- Butter: Unsalted is best so you control the saltiness, and it helps everything stick together perfectly.
- Marshmallows: Mini or large; I use large because they melt faster in the microwave, but make sure they’re fresh for that perfect gooey texture.
- Green Gel Food Coloring: I prefer gel because a little goes a long way without watering down the marshmallow mix.
- Vanilla Extract: Adds a lovely depth of flavor beyond just sweet — it’s my secret step!
- Cornflakes: For that classic crispy crunch that gives the wreaths their structure; stir gently to avoid too many broken flakes.
- Red Hot Candies or Red Mini M&M’s: These mimic holly berries and add the cutest festive touch, plus some chew and color contrast.
- Cooking Spray: Essential for greasing your fingers and tools to shape the wreaths without sticking.
Variations
I like to keep things traditional with the classic red and green, but you can absolutely personalize this Christmas Wreath Cookies Recipe to fit your style or dietary needs. Fun, right? Here are a few ideas I’ve tried or want to try next time.
- Nut-Free Version: Simply ensure your candies and cornflakes are nut-free; I’ve had great success with allergen-friendly brands.
- Colorful Twists: Swap the green coloring for teal or add sprinkles alongside the red candies for a more vibrant wreath.
- Chocolate Lovers: Add mini chocolate chips into the mixture for a chocolate twist that pairs beautifully with marshmallows.
- Vegan Adaptation: Use dairy-free margarine and vegan marshmallows; I’ve substituted these with positive results for my vegan friends.
How to Make Christmas Wreath Cookies Recipe
Step 1: Melt and Color Your Marshmallows
Start by lining your baking sheet with parchment paper or a silicone mat—this makes cleanup a breeze. In a large microwave-safe bowl, toss in the butter and marshmallows. Microwave in 30-second bursts, stirring between each, until everything has melted into a smooth, glossy mixture. This usually takes about 1-2 minutes depending on your microwave. Then add your green food coloring and vanilla extract—watch the marshmallow mixture transform into that perfect Christmas wreath shade. Stir until you can’t see any streaks of white or green.
Step 2: Gently Fold in the Cornflakes
This is my favorite part because you start seeing your wreaths take shape! Slowly add the cornflakes to the marshmallow mix, folding gently so you don’t crush the flakes. You want them all coated evenly but not smooshed. It’s like making cereal treats but with holiday spirit. Once mixed, your batter is ready to be formed.
Step 3: Shape the Wreaths and Add Candies
Lightly spray your hands or cooking spray on your fingers—that tip saved me the first time because those sticky marshmallows will cling to you otherwise! Use a 1/4 cup measuring cup to scoop the mixture and pack it tightly. Turn it out onto your baking sheet and gently press your fingers in the center to create a hole, forming the classic wreath shape. Now comes the fun part: decorate with your red candies, placing them as the ‘holly berries’. It’s so satisfying seeing your little wreath come together!
Step 4: Let Them Set and Enjoy
Let the cookies cool completely at room temperature until firm to the touch, usually about 15-20 minutes. Patience is key here because they’ll hold their shape best when fully set. When my family gets impatient, I remind them this part is just as important as the decorating! After that, dive in and enjoy the festive flavors and crunch.
Pro Tips for Making Christmas Wreath Cookies Recipe
- Use Cooking Spray on Your Fingers: This trick means no sticky fingers, and you can shape your wreath holes so easily without the marshmallow mixture clinging everywhere.
- Don’t Overheat the Marshmallows: Melt just until smooth; overheating can make them grainy and harder to work with.
- Be Gentle with the Cornflakes: Fold them in softly to keep that crunchy texture that makes these cookies so delicious.
- Shape While Warm: These are easier to form right after mixing when the marshmallow mix is pliable—not too hot to burn, though!
How to Serve Christmas Wreath Cookies Recipe
Garnishes
I love adding those bright red candies right on top—it’s a classic look, and they provide a lovely textural pop. Sometimes, I sprinkle a tiny pinch of edible glitter for a magical touch that wow’s guests, especially kids. If you want to get creative, tiny green sugar pearls can mimic little leaves, adding extra dimension.
Side Dishes
These cookies pair perfectly with a warm cup of hot cocoa or mulled cider—especially on chilly December evenings. For parties, I like setting them alongside spiced nuts or a plate of soft cheese and crackers for a sweet and savory holiday mix.
Creative Ways to Present
Wrap individual cookies in clear cellophane tied with a festive ribbon for charming holiday gifts or favors. For gatherings, arrange them on a tiered platter with fresh evergreen sprigs woven through for that natural, festive vibe. I’ve also crafted edible wreath centerpieces by assembling several wreath cookies around a glass candle holder—guests loved the whimsical display!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover wreath cookies in an airtight container at room temperature. They stay fresh and chewy for about 3-4 days, which is perfect because they rarely last that long in my house! Just make sure they’re stored away from heat and moisture to preserve their crispness.
Freezing
If I’m making these ahead for a party, I freeze them individually wrapped in plastic wrap, then store them all in a sealed freezer bag. They thaw quickly on the counter and still hold their shape and flavor beautifully—making holiday prep less stressful!
Reheating
Since these cookies are no-bake and marshmallow-based, reheating isn’t usually necessary. But if you want to soften them a bit, a few seconds in a warm (not hot) oven or microwave can do the trick—just watch carefully so they don’t melt or become too sticky!
FAQs
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Can I use other cereals instead of cornflakes for this Christmas Wreath Cookies Recipe?
Absolutely! While cornflakes offer the perfect crunchy texture and lightness, you can try Rice Krispies or even Cheerios for a different twist. Just keep in mind cereals like Rice Krispies might create a chewier cookie, and sturdier flakes like cornflakes help maintain the wreath shape better.
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What’s the best way to get the marshmallow mixture perfectly green?
I’ve found gel food coloring works best because it’s concentrated—you need only a few drops. Stir thoroughly to avoid streaks! If you use liquid color, you might need more, but try to keep the mixture thick so the cookies hold shape well.
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Can I make these Christmas wreath cookies gluten-free?
Yes! Just swap out the cornflakes for a certified gluten-free cereal that’s similar in crunch. Be sure to double-check all candy and food coloring labels for gluten too. These tweaks keep all the holiday fun but make them safe for gluten-sensitive friends and family.
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How do I prevent the marshmallow mixture from sticking to my hands?
This was a game-changer for me: lightly coat your hands or fingers with cooking spray before shaping the wreaths. It makes handling sticky marshmallow much easier and keeps your shaping precise without losing any of that marshmallow goodness.
Final Thoughts
This Christmas Wreath Cookies Recipe has become a centerpiece of my holiday baking for good reason—it’s simple, joyful, and looks so festive all dressed up. Every time I make these, I’m reminded of cozy family moments and the happy chaos of wrapping gifts with tasty treats nearby. I hope you’ll try it out and share it with your loved ones—it’s such a wonderful way to add a little extra sparkle (and sweetness) to your season. Happy baking and Merry Christmas!
Print
Christmas 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
- Diet: Vegetarian
Description
These festive Christmas Wreath Cookies are a delightful no-bake treat combining crispy cornflakes coated in a sweetly tinted marshmallow mixture, shaped into wreaths and decorated with red candies to resemble holiday ornaments. Perfect for a quick, fun, and colorful holiday dessert that kids and adults will love.
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
Cereal
- 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 for greasing
Instructions
- Prepare the pan. Line a sheet pan with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- Melt marshmallows and butter. Place the marshmallows and butter in a large microwave-safe bowl and heat in 30-second increments, stirring in between, until the mixture is completely melted and smooth.
- Add color and vanilla. Stir in the green gel or liquid food coloring along with the vanilla extract until the marshmallow mixture turns an even green and is smooth in texture.
- Combine with cornflakes. Gently fold the cornflakes into the green marshmallow mixture, coating all the cereal evenly without crushing it.
- Form the wreath shapes. Lightly grease a 1/4 cup measuring cup with cooking spray. Pack the coated cereal mixture tightly into the cup and carefully turn it out onto the lined sheet pan. Using damp or greased fingers, press a hole in the center of each mound to create the wreath shape.
- Decorate. Embellish the wreaths with red hot candies or mini red candy-coated chocolates to mimic holly berries.
- Set and serve. Allow the wreath cookies to cool completely until firm before serving to maintain their shape and texture.
Notes
- Using a silicone baking mat or parchment ensures easy removal of wreaths without breaking.
- Dampening or greasing your fingers prevents the marshmallow mixture from sticking while shaping.
- For a stronger green color, gel food coloring is preferable over liquid.
- Store wreath cookies in an airtight container to keep them fresh and crisp.
- These cookies do not require baking and are perfect for a quick holiday project with kids.
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 4.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
