Description
These Christmas Wreath Cookies are a festive, no-bake treat perfect for the holiday season. Made with buttery marshmallow-coated cornflakes dyed green and decorated with red cinnamon candies or mini M&Ms, they are quick to prepare and delightfully crunchy. Their charming wreath shape makes them a fun and colorful addition to any holiday cookie platter.
Ingredients
Scale
Base Ingredients
- 1/2 cup unsalted butter
- 30 large marshmallows
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- green food coloring
- 4 cups cornflakes cereal
Decorations
- red cinnamon candies or red mini M&Ms for decoration
Other
- nonstick spray or butter for handling
Instructions
- Melt Butter and Marshmallows: In a large saucepan over low heat, melt the butter. Add the marshmallows and stir constantly until completely melted and smooth.
- Add Flavor and Color: Remove the pan from heat and stir in vanilla and almond extracts. Add green food coloring gradually until the mixture reaches your desired wreath color.
- Coat Cornflakes: Gently fold the cornflakes into the green marshmallow mixture, stirring until all the cereal is fully coated.
- Shape Wreaths: Lightly grease your hands with butter or nonstick spray. Quickly form the mixture into small wreath shapes by making rounds and poking a hole in the center.
- Decorate Cookies: Place each wreath on wax paper or a parchment-lined baking sheet. While still sticky, press a few red cinnamon candies or mini M&Ms onto each wreath to resemble berries.
- Set and Serve: Allow the cookies to cool and set completely before serving to retain their shape and texture.
Notes
- Work quickly because the mixture sets fast and becomes hard to shape.
- If the mixture gets too firm, warm it briefly over low heat to soften.
- You can shape the mixture into balls instead of wreaths for an easier version.
- Store the cookies in an airtight container at room temperature for up to 3 days.
