Description
Delightfully festive Christmas Wreath Cookies made with buttery marshmallow-coated corn flakes, tinted green, and decorated with cinnamon candies. These no-bake treats are perfect for holiday gatherings and can be easily shaped and customized.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, room-temperature
- 16 ounces marshmallows (large bag)
- 1½ teaspoons vanilla extract
- 1 teaspoon green liquid food coloring
- 8 cups corn flakes
- 1 tablespoon unsalted butter (for shaping)
- ⅛ cup cinnamon imperial candies (48 pieces)
Instructions
- Prepare baking sheets: Line 2 large cookie sheets with a silicon mat or parchment paper and set aside.
- Melt butter and marshmallows: In a large 8-quart stock pot over medium-low heat, melt 1 cup of unsalted butter with the large marshmallows. Stir constantly for 6 to 8 minutes to avoid burning until completely melted and smooth.
- Add flavor and color: Turn off the heat, then stir in vanilla extract and green liquid food coloring until evenly incorporated.
- Coat corn flakes: Gently fold in the corn flakes using a large rubber spatula until all flakes are thoroughly coated with the melted marshmallow mixture.
- Form cookies: Lightly spray a ½-cup measuring cup or cookie scoop with cooking oil. Scoop a leveled amount of the coated corn flakes and flip onto the prepared cookie sheet, spacing each about 2 inches apart. Repeat to form about 6 cookies per sheet.
- Create wreath centers: With 1 tablespoon of butter, generously coat your fingertips and quickly form a 1-inch hole in the center of each cookie to create the wreath shape before the mixture firms up.
- Decorate: Place 4 cinnamon imperial candies on top of each wreath cookie. Adjust candy quantity as desired for decoration.
- Chill to set: Refrigerate the cookies on the cookie sheets for 1 hour to allow them to firm up. Once set, carefully transfer to a serving platter.
Notes
- Work quickly when shaping wreaths as the marshmallow mixture hardens fast.
- You can customize decorations with different candies or sprinkles.
- Lightly buttering your fingers prevents sticking during shaping.
- Store finished cookies in an airtight container at room temperature for up to 3 days.
- Using silicon mats or parchment paper helps prevent sticking and makes cleanup easier.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Christmas wreath cookies, holiday treats, no-bake cookies, marshmallow cookies, corn flakes cookies
