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Christmas Wreath Cookies are the cutest festive treat, and they might just be one of the tastiest too! These easy no-bake corn flake wreath cookies are crunchy, sweet, and perfect for cookie plates, neighbor gifts, or fun kitchen time with the kids.
If you love the flavor of Rice Krispie Treats, you’ll love these corn flake Christmas wreaths too! For another no-bake holiday treat, try my No-Bake Christmas Crunch Cookies.
Why you’ll love these corn flake wreath cookies!
Christmas wreath cookies are one of my favorite no-bake desserts for the holiday season! They have the marshmallow-y taste of Rice Krispie treats, but the cornflakes give them a different texture and a bit of toasty corn flavor.
This is one of those cookies where it’s really hard to stop at one—you’ll want to grab a second and a third!
- No-Bake & Foolproof: These cookies set right on the counter—no oven, no fuss, no risk of overbaking.
- Fun for Kids: Little hands love shaping the wreaths and adding the “holly berries.” It’s a great memory-making kitchen moment.
- Bright, Cheery & Festive: The shiny green coating and cute red candies look adorable on holiday cookie trays, dessert boards, and gift boxes.
- Classic Retro Christmas Cookie: This recipe has that nostalgic, old-school holiday flavor so many of us grew up loving.
Try my Christmas M&M Cookies and Homemade Frosted Sugar Cookies for more holiday favorites.
Table of Contents
Ingredients for Christmas Wreath Cookies
See recipe card below this post for ingredient quantities and full instructions.
- Butter – I use unsalted butter for this cornflake wreath cookie recipe.
- Large marshmallows – Always use fresh marshmallows, or they won’t melt well!
- Green food coloring – Use high-quality green gel coloring for best results.
- Cornflakes cereal – Measure the cornflakes accurately as excess cornflakes in the cookie mixture can result in cookies that don’t hold together.
- Red cinnamon candies – You can also decorate these cookies with red licorice strings and white frosting.
Variations
- Use red M&Ms if you don’t like the sweet spiciness of the red cinnamon candies.
- Add a light dusting of powdered sugar to these wreath cookies for a snowy effect.
- Make mini Christmas wreath cookies, and use them as fun toppers for a serving of ice cream or as decoration on holiday cupcakes and cakes.
- Replace the vanilla extract with almond extract or peppermint extract for an extra hint of festive flavor.
How to Make Christmas Wreath Cookies
- Make the marshmallow mixture: Melt the butter in a saucepan over low heat. Add the marshmallows, and stir until they’re completely melted and combined.
- Add the remaining ingredients: Remove the mixture from the heat, and add the green coloring and vanilla extract. Working quickly, gently fold the cornflakes into the mixture until well-coated.
- Shape the cookies: Add small portions of the cookie mixture to a prepared baking sheet, and shape them into mini-wreaths, creating small center openings for each cookie. Add the red candies to the wreath cookies while they are still slightly tacky. Allow the cookie wreaths to cool and set for 30 minutes at room temperature.
Serving Suggestions
- Add these adorable Christmas wreath cookies to a Christmas Dessert Charcuterie Board for the holidays where they can be on full display and enjoyed at parties or on Christmas day!
- Wrap them up in goodie bags along with your favorite Christmas cookies and candies to give as gifts to family and friends.
How to Store Christmas Wreath Cookies
- Room Temperature: Store corn flake wreath cookies in an airtight container for up to 1 week. Layer with parchment to prevent sticking.
- Freezer: Freeze on a parchment-lined tray until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Yes, you can. The butter and marshmallows can be melted in a microwave-safe bowl. Heat the mixture for 2 minutes, stir, and resume for another 2 minutes. Then, fold in the remaining ingredients, and shape as the recipe card states.
Yes, these cookies will stay fresh in the freezer for up to one month. To keep them fresh, wrap each cookie in plastic wrap, and transfer them to an airtight container or sealable bag. Allow the cookies to thaw in the fridge and come to room temperature before serving.
This depends on the brand used. Kellogg’s cornflakes are not gluten-free. Always select a certified gluten-free brand when making these wreath cookies for those with Celiac disease or gluten sensitivities.
Add the candies immediately after shaping while the cookies are still warm and tacky. Lightly press to help them adhere. If you add them later or don’t press them a bit, they’re likely to fall off.
More Christmas Cookies
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Christmas Wreath Cookies
Equipment
- large saucepan
- Wooden spoon or spatula
- Baking sheet
- Wax paper or cooking spray
- Buttered or greased hands for shaping
Ingredients
- ½ cup unsalted butter 1 stick
- 30 large marshmallows
- 1 teaspoon green food coloring
- ½ teaspoon vanilla extract
- 4 cups cornflakes cereal
- Cooking spray or wax paper for shaping
- Red cinnamon candies or red hots
Instructions
- In a large saucepan, melt the butter over low heat.½ cup unsalted butter
- Add the marshmallows to the melted butter and stir continuously until the marshmallows are completely melted and the mixture is smooth.30 large marshmallows
- Remove the saucepan from heat and quickly stir in the green food coloring and vanilla extract until the mixture is evenly tinted green.1 teaspoon green food coloring, ½ teaspoon vanilla extract
- Add the cornflakes to the marshmallow mixture and gently fold them in until all the cornflakes are well coated.4 cups cornflakes cereal
- Line a baking sheet with wax paper or lightly grease it with cooking spray.Cooking spray or wax paper
- Using buttered or greased hands (the mixture can be sticky), shape small portions of the cornflake mixture into wreath shapes on the prepared baking sheet. Create a hole in the center of each wreath to resemble a wreath's opening.
- While the wreaths are still tacky, place red cinnamon candies or red hots onto the wreaths to mimic holly berries. Press them gently into the wreaths to ensure they stick.Red cinnamon candies
- Allow the Christmas wreath cornflake cookies to cool and set for about 30 minutes at room temperature.
Video
Notes
- Spray your hands (or spoon) with cooking spray: This is the number one trick to prevent sticking and make shaping much easier.
- Work quickly: The marshmallow mixture becomes harder to shape as it cools. Scoop and shape one tray at a time.
- If your mixture firms up too fast: Pop the pot back over low heat for 10–20 seconds to loosen it again.
- Don’t crush the cornflakes: Folding gently keeps the wreaths light, puffy, and textured.
- Perfect shaping hack: Use a greased silicone donut mold! Press the mixture lightly into each cavity for flawless wreath shapes.
