Christmas Wreath Cookies Recipe
Introduction
These Christmas Wreath Cookies are a festive and fun treat, perfect for holiday gatherings. Made with buttery marshmallows and crunchy corn flakes, they are easy to shape and decorate, adding a charming touch to your dessert table.
Ingredients
- 1 cup unsalted butter (room-temperature)
- 16 ounces large marshmallows (1 large bag)
- 1½ teaspoons vanilla extract
- 1 teaspoon green liquid food coloring
- 8 cups corn flakes
- 1 tablespoon unsalted butter
- ⅛ cup cinnamon imperials (48 pieces)
Instructions
- Step 1: Line 2 large cookie sheets with a silicone mat or parchment paper and set aside.
- Step 2: In a large 8-quart stock pot over medium-low heat, melt 1 cup unsalted butter with the marshmallows, stirring constantly for 6 to 8 minutes until fully combined.
- Step 3: Turn off the heat, then stir in the vanilla extract and green liquid food coloring until evenly incorporated.
- Step 4: Gently fold in the corn flakes using a large rubber spatula until all are coated with the marshmallow mixture.
- Step 5: Lightly spray a ½-cup measuring cup or cookie scoop with cooking oil. Scoop a leveled amount of the mixture and flip it onto the prepared cookie sheet, spacing wreaths 2 inches apart. Repeat to form 6 wreaths per sheet.
- Step 6: Coat your fingertips generously with the remaining 1 tablespoon butter. Quickly form a 1-inch hole in the center of each wreath before the mixture firms up.
- Step 7: Decorate each wreath with 4 cinnamon imperials, or decorate as you prefer. You may need more candies than the recipe calls for.
- Step 8: Refrigerate the cookie sheets for 1 hour to allow the wreaths to firm up. Once set, transfer cookies carefully to a platter and serve.
Tips & Variations
- Use a silicone mat for easy removal and less mess when forming wreaths.
- Substitute cinnamon imperials with red candy-coated chocolates for a different look.
- Work quickly when shaping wreath holes to prevent the mixture from hardening.
- For extra flavor, add a pinch of cinnamon or peppermint extract to the marshmallow mixture.
Storage
Store the wreath cookies in an airtight container at room temperature for up to 3 days. For best texture, consume within this time as they may become sticky. If desired, keep refrigerated and bring to room temperature before serving. Avoid freezing to preserve the crispness of the corn flakes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use mini marshmallows instead of large ones?
Yes, mini marshmallows can be used and will melt a bit faster; just watch closely and stir constantly to prevent burning.
What if I don’t have green food coloring?
You can omit the food coloring or substitute it with natural options like spinach juice or matcha powder, but the vibrant green wreath look may be less intense.
PrintChristmas Wreath Cookies Recipe
These festive Christmas Wreath Cookies are a delightful holiday treat made with buttery marshmallow-coated corn flakes shaped into charming wreaths and decorated with cinnamon candies. Perfect for holiday parties and family gatherings, they are easy to make and bring a nostalgic, sweet crunch to your celebration.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 23 minutes
- Yield: 12 wreath cookies 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base
- 1 cup unsalted butter, room-temperature
- 16 ounces large marshmallows (about 1 large bag)
- 1½ teaspoons vanilla extract (McCormick brand recommended)
- 1 teaspoon green liquid food coloring
- 8 cups corn flakes (Kellogg’s brand preferred)
- 1 tablespoon unsalted butter (for shaping)
Decoration
- ⅛ cup cinnamon Imperials candies (48 pieces)
Instructions
- Prepare Baking Sheets: Line two large cookie sheets with silicone mats or parchment paper and set them aside to keep your cookies from sticking.
- Melt Butter and Marshmallows: In a large 8-quart stock pot over medium-low heat, melt 1 cup of unsalted butter and the 16 ounces of large marshmallows together. Stir constantly for 6 to 8 minutes to ensure the mixture doesn’t burn and becomes smooth and melted.
- Add Flavor and Color: Once fully melted, remove the pot from heat. Stir in 1½ teaspoons vanilla extract and 1 teaspoon green liquid food coloring evenly into the marshmallow mixture for that festive look and sweet aroma.
- Mix in Corn Flakes: Using a large rubber spatula, gently fold in 8 cups of corn flakes until they are all thoroughly coated with the green marshmallow mixture without crushing them.
- Form Cookie Wreaths: Lightly spray a ½-cup dry measuring cup or cookie scoop with cooking spray. Scoop out heaping portions of the coated cornflakes and press the mixture out onto the prepared cookie sheets, spacing them about 2 inches apart. This recipe yields about 12 wreaths total (6 per sheet).
- Create the Center Hole: Use your fingertips, generously coated with the remaining 1 tablespoon of butter, to press a 1-inch hole in the center of each cookie to form the wreath shape. Work quickly before the mixture starts to harden.
- Decorate the Wreaths: Place 4 cinnamon Imperial candies on each wreath, arranging them like festive ornaments. Feel free to add more candies if desired for extra decoration.
- Chill to Set: Refrigerate the wreath cookies on the baking sheets for 1 hour to allow them to firm up completely.
- Serve and Enjoy: Once set, carefully transfer the wreath cookies to a serving platter and enjoy the festive crunch and sweetness!
Notes
- You can customize the decoration with different candies or sprinkles if desired.
- Store the cookies in an airtight container to maintain freshness for up to 3 days.
- Work quickly when shaping the wreaths since the marshmallow mixture hardens as it cools.
- If you don’t have green food coloring, you can substitute with red to create a different holiday look.
- Lightly buttering your fingers helps prevent the sticky marshmallow mixture from adhering to your hands.
Keywords: Christmas wreath cookies, holiday cookies, marshmallow cornflake treats, festive dessert, easy holiday recipe
