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Christmas Wreath Cookies Recipe

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★★★★★

4.6 from 91 reviews

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.

Ingredients

Scale

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

  1. Prepare Baking Sheets: Line two large cookie sheets with silicone mats or parchment paper and set them aside to keep your cookies from sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. Chill to Set: Refrigerate the wreath cookies on the baking sheets for 1 hour to allow them to firm up completely.
  9. 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

Find it online: https://flavorsbymaya.com/christmas-wreath-cookies-recipe/