These adorable no-bake cornflake Christmas wreaths are a fun and festive way to make your Christmas cookie platter stand out!
Why this recipe works
Cornflake Christmas wreaths are made with marshmallows, cornflake cereal, butter, vanilla extract, red candies, and green food coloring. Making them is super simple, albeit a bit sticky in the process – but it’s worth it for the cute outcome! They’re made quite similarly to our Christmas tree rice krispie treats using marshmallows as the binding agent.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MARSHMALLOWS – Marshmallows are used to bind the cornflakes together, making them sticky and easy to shape. Plus, they add sweetness! Use 10 oz of regular-sized marshmallows (about 40 marshmallows/6 cups). I suggest going by the weight of the marshmallows to ensure you have the proper butter-marshmallow ratio. In turn, you can substitute with 10 oz of mini marshmallows.
DECORATION – You can use either red hot candies (cinnamon imperials), red M&M’s, or regular red imperial sprinkles for the decoration.
How to Make Cornflake Christmas Wreaths
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large stock pot over medium-low heat, melt the marshmallows and butter together, stirring continuously.
- Add the vanilla extract and green food coloring to the melted marshmallows and stir until consistent in color.
- Remove from heat and pour the cornflakes into the stock pot. Use a rubber spatula to fold and mix until all cornflakes are well coated green.
- Line a baking sheet with parchment paper. Spray fingertips with non-stick spray. Work quickly to form wreath shapes and place red hots in your chosen fashion.
- Allow to sit for about an hour to firm up.
Frequently Asked Questions & Expert Tips
Store the wreath cookies in an air-tight container or ziptop bag. They can be kept at room temperature for up to a week. You can firm them up a bit by chilling them in the refrigerator if needed.
Yes, you can freeze these cookies. Flash freeze them on a baking sheet, then transfer to a ziptop bag or air-tight container with parchment paper to separate the layers.
Serving Suggestions
Serve these cookie wreaths at room temperature, wrapped in a cellophane bag or in a cookie box for gift giving. You can get creative and use different colored candies to decorate the wreaths or simply add different colored sprinkles.
These cornflake Christmas wreaths are the second recipe of our 12 Days of Christmas Cookies countdown 2021. Check out our Christmas cookie countdowns from 2020 and 2019 for more recipes to add to your cookie trays and edible gift baskets for the holidays!
More Cookie Recipes
- Linzer Cookies
- Eggnog Cookies
- Peppermint Cookies
- Thumbprint Cookies
- Neapolitan Cookies
- No Bake Cornflake Cookies
- Chocolate Thumbprint Cookies
- Danish Butter Cookies
- Melted Snowman Cookies
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Cornflake Christmas Wreaths
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 10 oz marshmallows regular size
- ½ cup unsalted butter 1 stick
- 1 tsp vanilla extract
- 1 tsp green food color 1 tsp – 1/2 Tbsp of coloring depending on desired color
- 4 cups cornflakes
- ¼ cup red hots or M&M's/cinnamon imperials
- non stick cooking spray vegetable
Things You’ll Need
Before You Begin
- Store at room temperature in an air-tight container for up to 7 days. You can place them in the refrigerator for a bit to firm up if needed.
Instructions
- In a large stock pot over medium-low heat, melt the marshmallows and butter together, stirring continuously.
- Add the vanilla extract and green food coloring to the melted marshmallows and stir until consistent in color.
- Remove from heat and pour the cornflakes into the stock pot. Use a rubber spatula to fold and mix until all cornflakes are well coated green.
- Line a baking sheet with parchment paper. Spray fingertips with non-stick spray. Work quickly to form wreath shapes and place red hots in your chosen fashion.
- Allow to sit for about an hour to firm up.
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Christmas Tree Pull Apart Bread - December 2, 2024
- Homemade Turkey Gravy - November 25, 2024
- Watergate Salad - November 21, 2024
Dan says
I remember making these with my neighbors and their mom, back in the 60’s. Looking forward to making these with my soon to be, 4 year granddaughter this year