Introduction

These Christmas Wreath Cookies are a festive and fun treat perfect for holiday gatherings. Soft marshmallow-coated corn flakes shaped into wreaths and decorated with cinnamon candies make them both delicious and visually appealing.

The image shows several small wreath-shaped treats placed on a white marbled surface. Each treat is made of green-coated cornflakes tightly shaped into a circular wreath with a hollow center. The texture of the cornflakes looks crunchy and glossy, with a bright green color. On each wreath, there are five small, round red candy balls evenly spaced, adding a pop of color and resembling holiday berries. The arrangement is neat and festive, with multiple wreath treats visible across the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, room-temperature
16 ounces marshmallows, large bag
1½ teaspoons vanilla extract (I used McCormick brand)
1 teaspoon green liquid food coloring
8 cups corn flakes (I used Kellogg’s brand)
1 tablespoon unsalted butter
⅛ cup cinnamon imperial candies (48 pieces)

Instructions

Step 1: Line 2 large cookie sheets with a silicon mat or parchment paper and set aside.
Step 2: In a large, 8-quart stock pot over medium-low heat, melt 1 cup of unsalted butter and the marshmallows. Stir constantly for 6 to 8 minutes to prevent burning.
Step 3: When fully melted and combined, turn off the heat and stir in the vanilla extract and green food coloring until evenly incorporated.
Step 4: Using a large rubber spatula, gently stir in the corn flakes until they are completely coated with the marshmallow mixture.
Step 5: Lightly spray a ½-cup dry measuring cup or cookie scoop with cooking oil. Scoop out a leveled amount of the coated corn flakes and place onto the prepared cookie sheets, spacing about 2 inches apart. Repeat until all mixture is used, making about 6 wreaths per sheet.
Step 6: Coat your fingertips generously with the remaining 1 tablespoon of butter. Quickly form a 1-inch hole in the center of each wreath cookie before the mixture firms up.
Step 7: Decorate each wreath with 4 cinnamon imperial candies. Feel free to get creative with decorations—you may need more candies depending on your design.
Step 8: Refrigerate the cookies on the sheets for 1 hour to firm up. Once set, transfer them carefully to a platter and serve.

Tips & Variations

To prevent sticking, use butter-coated fingers or a cooking spray when shaping the wreath hole.
Swap out cinnamon candies for red or white mini M&Ms for a different festive look.
If you prefer a less sweet version, use fewer marshmallows or add a pinch of salt to balance flavors.

Storage

Store the Christmas Wreath Cookies in an airtight container at room temperature for up to 3 days. If kept refrigerated, allow them to come to room temperature before serving for the best texture. They are best enjoyed fresh but can be gently warmed in a microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cereal instead of corn flakes?

Yes, you can substitute corn flakes with other flake cereals like bran flakes or rice flakes, but the texture and flavor will vary slightly.

How do I keep the cookies from sticking while shaping?

Coat your fingers or utensils with butter or cooking spray before handling the sticky marshmallow mixture to prevent sticking and make shaping easier.