Christmas Wreath Cookies

There is nothing more festive than these Christmas Wreath Cookies. They are a no-bake treat that is sweet and crunchy, making them perfect for a holiday cookie tray. I use a simple mix of cornflakes, butter, marshmallows, vanilla, and green food coloring, then finish them with a few red candies for decoration. The result is a batch of adorable wreath cookies that are easy to make and great to share.

Making cute Christmas treats is one of my favorite ways to spend quality time with my kids and family. This year I have made so many that I really recommend trying a few of them together. One of the easiest options is reindeer nose treats made with Rolos, pretzels, and M and Ms, and Oreo Christmas Ornaments are another simple idea that my kids enjoy. Of course, we never skip a classic Christmas sugar cookies, because decorating all those fun shapes has become a family tradition that we look forward to every holiday season.

My easy recipe for cornflake Christmas wreaths takes just 30 minutes to prepare and does not require any baking, which is perfect so I bake a batch of molasses cookies at the same time. I always let my kids handle the mixing of marshmallows, cereal, and butter, along with shaping the wreaths, since they do not mind getting their hands sticky and usually enjoy that part the most. These wreath cookies are a cheerful addition to the holiday table, so I hope you give it a try!

Why you will love this recipe

• Budget friendly treat: I like that this recipe uses just a handful of simple ingredients like cornflakes, marshmallows, butter, and food coloring. It makes a full batch of festive cookies without spending much, which is helpful during the busy holiday season.
• Ready in minutes: These Christmas wreath cookies come together in 30 minutes from start to finish. I melt the marshmallows with butter, stir in the cornflakes, and shape the wreaths right away, easy-peasy!
• No oven needed: I make these as a no bake recipe, which means I can free up the oven for other holiday baking. It also makes this a good option when the kids want to help and the kitchen is already full.
• Kid friendly to make: I always let my kids help with mixing the marshmallows, cereal, and vanilla, then shaping the wreaths. They enjoy getting their hands sticky and adding the red candies on top.

What you will need

• Marshmallows: I use mini marshmallows, but large ones work just as well.
• Cornflake cereal: I use plain cornflake cereal, and either generic or name brand works fine.
• Butter: I use unsalted butter at room temperature so it melts smoothly.
• Food coloring: I add a small amount of green food coloring for the wreath color.
• Vanilla: I use pure vanilla extract for flavor.
• Red candies: I decorate the wreaths with red hot candies or other small red candies.

How to make

1. Prepare and melt: I line a baking sheet with greased wax paper, then melt the butter and marshmallows together in a microwave safe dish on high for about 2 minutes.

2. Stir: After 2 minutes, I stir the mixture well, then return it to the microwave for another 2 minutes until the marshmallows are fully melted.

3. Color: I stir in the vanilla extract and green food coloring, then gently fold in the cornflakes so they stay mostly intact.

4. Shape and decorate: I scoop spoonful of the mixture onto the wax paper, shape them into small green wreaths, and quickly press three red hot candies on top for decoration.

5. Set: I let the wreath cookies rest at room temperature until they are fully set before serving or storing them.

Expert tip

Have everything ready

Since this is a kid friendly recipe, I recommend having everything ready before melting the marshmallows. Once the mixture is warm, I work quickly to add the food coloring, stir in the cornflakes, and shape the wreaths right away with the kids. The mixture sets fast as it cools, so shaping while it is still warm keeps the wreaths smooth and easy to form.

More tips to consider:

• When I stack or store the cookies, I place parchment paper or wax paper between them so they do not stick together.
• I also prefer using mini marshmallows because they melt faster and more evenly than large ones.
• If I want to switch things up, I use marshmallow cream instead of marshmallows. One 7 ounce jar equals about 40 large marshmallows or 4 cups of mini marshmallows, which makes measuring simple.
• I lightly grease my hands or spoon before shaping the wreaths so the mixture does not stick. This makes shaping faster and keeps the wreaths smooth.
• I keep the wreaths evenly sized so they set at the same time. This helps with storing and stacking later.

Recipe variations and add-ins:

• Add a bow: Another cute decoration I like is adding small bows made from red licorice. My daughter especially loves helping with this part, and it makes the wreath cookies look even more festive.
• Cereal swap: I use about 4 cups rice cereal instead of cornflakes for a lighter texture. The wreaths still hold their shape well.
• Candy change: I press 3 mini red M and Ms or a few dried cranberries on each wreath. Both work well for color and decoration.
• Chocolate drizzle: I drizzle about 2 tablespoons melted white chocolate over the cooled wreaths. This adds a sweet finish on top.
• Nest shapes: I shape the mixture into small nests instead of wreaths and add 3 chocolate candies in the center. This works well for a different holiday look.

Serving suggestions:

I like serving these cornflake Christmas wreath cookies on a holiday cookie plate with other seasonal treats, but my kids also grab them as an after school snack during December. When we are hosting a bigger meal, I serve them after dinner alongside my herb roasted turkey or add them to the dessert table with my fruit cake or my delicious Yule log cake.

Another favorite way I serve these cookies is with a Santa Claus Cheese Board when friends stop by for casual holiday visits. For drinks, I pair them with a warm mug of red velvet hot chocolate for the kids or a snowflake martini Recipe for the adults, which makes the whole spread very festive.

How to store leftovers:

• Store: I place the wreath cookies in an airtight container with parchment or wax paper between each layer so they do not stick together. They keep well in the fridge for up to 5 days.
• Freeze: I wrap each cookie in plastic wrap and store them in a freezer bag or airtight container. They freeze well for up to 6 weeks.
• Thaw: I let the cookies sit at room temperature until they soften before serving.

Frequently asked questions

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