Christmas Cornflake Wreath Cookies
Christmas Cornflake Wreath Cookies are no-bake treats made from cornflakes coated in green marshmallow and butter, then shaped into individual rings. The finished wreaths should look rustic, with distinct flakes, small open centers, and clusters of red candies.
Have the parchment and candies ready before melting the marshmallows. Once the cereal is coated, the mixture firms as it cools, so shape each wreath while warm and add its candies right away. This recipe makes about 12 wreaths, depending on portion size.
Ingredients for Christmas Cornflake Wreath Cookies
- 5 cups cornflake cereal (140g)
- 10 ounces mini marshmallows (285g)
- 3 tablespoons unsalted butter (45g)
- Green gel food coloring, starting with a small amount
- 1 teaspoon vanilla extract
- About 36 small red chocolate candies, or 3 per wreath
For shaping: A small amount of nonstick cooking spray or extra butter for your hands and portioning spoon.
How to Make Christmas Cornflake Wreath Cookies
- Prepare to shape: Line a baking sheet with parchment and put the red candies within reach. Lightly grease your hands and a spoon or 1/3-cup measure.
- Melt the coating: Melt the butter in a medium saucepan over low heat. Add the marshmallows and stir frequently for about 3 to 5 minutes, until smooth. Remove the pan from the heat as soon as they have melted. Do not let the mixture brown; overheated marshmallows can make the wreaths hard or brittle.
- Add color and flavor: Stir in the vanilla and a small amount of green gel food coloring. Add more coloring gradually until the coating is evenly green.
- Coat the cornflakes: Gently fold in the cereal until the flakes are coated but still distinct. If the saucepan is too crowded, transfer the coating to a large heatproof bowl before adding the cereal. The mixture should clump when pressed, not become a smooth paste.
- Shape and decorate: Scoop about 1/3 cup of the warm mixture onto the parchment. With lightly greased fingers, press it into a compact, irregular ring with a small opening in the center. Immediately press about three red candies onto the front while the coating is tacky. Repeat with the remaining mixture.
- Let set: Leave the wreaths at room temperature for about 20 minutes, or longer if needed. They are ready to move when they lift from the parchment without sagging and the outside is no longer wet or tacky. If the room is warm or the wreaths remain sticky, chill them briefly and check again.
Microwave option: Melt the butter and marshmallows in a microwave-safe bowl in short intervals, stirring between each. Stop heating as soon as the mixture is smooth; microwave power varies.
How to Shape Sturdy Wreaths
Press each portion together firmly enough to hold its ring shape, but leave the surface uneven so the cornflakes remain visible. If a wreath feels loose, compact it a little more while the mixture is still warm. Avoid excessive handling, which makes the cooling mixture harder to shape.
Storage
Store fully set wreaths in an airtight container at room temperature for up to one week. Place parchment between layers to help prevent sticking. They can be made ahead; no reheating is needed.
If freezing, use an airtight freezer-safe container with parchment between layers and use within about four weeks as a conservative limit. Freezer storage guidance varies. Thaw at room temperature before serving.
For another cookie on the tray, try Whipped Christmas Shortbread Cookies.
Nutrition
Approximate nutrition per wreath, based on 12 cookies: 155 calories, 2g protein, 4g fat, and 30g carbohydrates. Approximate nutrition per 100g: 375 calories, 4g protein, 9g fat, and 74g carbohydrates. Values vary with the type and amount of red candies used.
Christmas Cornflake Wreath Cookies
Equipment
- Baking sheet
- Parchment paper
- Medium saucepan
- Heatproof bowl
- Greased spoon or 1/3-cup measure
Ingredients
For the Wreaths
- 5 cups cornflake cereal (140 g)
- 10 ounces mini marshmallows (285 g)
- 3 tablespoons unsalted butter (45 g)
- Green gel food coloring, starting with a small amount
- 1 teaspoon vanilla extract
- About 36 small red chocolate candies
For Shaping
- Nonstick cooking spray or extra butter for greasing your hands and spoon
Instructions
- Line a baking sheet with parchment and place the red candies within reach. Lightly grease your hands and a spoon or 1/3-cup measure.
- Melt the butter in a medium saucepan over low heat. Add the marshmallows and stir frequently for 3 to 5 minutes, until smooth. Remove from the heat as soon as they melt; do not let the mixture brown.
- Stir in the vanilla and a small amount of green gel food coloring. Add more coloring gradually until the coating is evenly green.
- Gently fold in the cornflakes until coated but still distinct. If the saucepan is crowded, transfer the coating to a large heatproof bowl first.
- Scoop about 1/3 cup of the warm mixture onto the parchment. With greased fingers, press it into a compact, irregular ring with a small center opening.
- Immediately press about three red candies onto the front of each wreath while the coating is tacky. Repeat with the remaining mixture.
- Leave the wreaths at room temperature for about 20 minutes, or until they lift without sagging and the outside is no longer wet or tacky. Chill briefly if they remain sticky.
- For the microwave method, melt the butter and marshmallows in a microwave-safe bowl in short intervals, stirring between each. Stop heating as soon as smooth.
Tips
- Prepare the parchment and candies before melting the marshmallows, since the mixture firms as it cools.
- Remove the marshmallows from the heat as soon as they are smooth to help keep the wreaths from becoming hard or brittle.
- Fold the cereal gently so the flakes stay distinct rather than turning into a paste.
- Press each portion firmly enough to hold its shape, but leave the surface uneven and avoid excessive handling.