Easy No-Bake Christmas Wreath Cookies
These no-bake Christmas wreath cookies turn crisp cornflakes and gooey marshmallows into festive little wreaths in about 15 minutes. They are the treat I reach for when the oven is already working overtime and I need something cheerful on a plate fast.
The edges stay lightly crunchy while the centers have a soft, chewy give, and the bright green color dotted with red candies makes them look like real holly. No chill time required unless you want to speed things up.
What Makes These Cookies a Holiday Favorite
The base is just melted butter and marshmallows folded into cereal, so it takes a single pot and barely any cleanup. You get all the fun of a cookie swap from something a kid can help shape.
The color and the wreath shape turn a simple no-bake into the most festive thing on the dessert table, and they hold their texture for days without going stale.
Ingredients
- 4 tbsp unsalted butter: salted works too, just reduce any extra salt you might add.
- 10 oz mini marshmallows: fresh, soft marshmallows melt smoothest.
- ½ tsp vanilla extract: use pure vanilla for the best warm note.
- Green gel food coloring: start with a few drops and add until you get a deep, piney green.
- 6 cups cornflakes cereal: classic crisp flakes hold their shape well.
- ½ cup red candies: Red M&Ms, cinnamon imperials, or red chocolate pieces all work for the berries.
Variations / Substitutions
- Swap the cereal: Rice Krispies or crushed cornflakes work, but the wreaths will be less sturdy and more delicate to handle.
- Make it dairy free: Use plant-based butter and vegan mini marshmallows.
- Go natural with the reds: Dried cranberries or pomegranate arils pressed on while the cookies are still tacky.
- Color without the gel: A small spoonful of matcha powder mixed into the melted marshmallow gives a softer green and a hint of earthiness.
No-Bake Coconut Cookies are next on our list if these cookies are your kind of dessert.
How To Make Christmas Wreath Cookies
Step 1: Melt the Marshmallow Mixture
Line a baking sheet with wax paper or parchment. In a large pot over low heat, melt 4 tbsp butter with 10 oz mini marshmallows, stirring constantly with a silicone spatula, until the marshmallows are completely smooth and the butter is blended in, about 3 minutes.
You want a glossy, thick white mixture that pulls away from the sides of the pot. Remove the pot from the heat and add ½ tsp vanilla and a few drops of green gel food coloring, stirring until the color is even.
Step 2: Fold in the Cornflakes
Add 6 cups cornflakes cereal to the pot and fold gently with the spatula, turning the flakes over until every piece is coated in the green marshmallow. This takes about 2 minutes, and the mixture will start to firm up as it cools, so keep it moving.
The flakes should look glossy and bright green, with no dry spots left.
Step 3: Shape and Decorate the Wreaths
Drop heaping tablespoonfuls of the warm mixture onto the prepared baking sheet. Use buttered fingers or the back of a spoon to form each mound into a small wreath shape with a hole in the center.
Immediately press 3 red candies onto each wreath, spacing them like holly berries. Let the cookies cool completely at room temperature, about 20 minutes, or pop the sheet in the fridge for 10 minutes if you need them set faster.
A Few Tips Before You Start
- Gel food coloring gives a brighter, deeper green without adding liquid that can make the cereal soggy. Liquid coloring works too, but the shade will be more pastel.
- If the mixture stiffens before you finish shaping, return the pot to very low heat for 30 seconds and stir to loosen it.
- Keep the cookies crisp after they set by storing them in an airtight container with a small piece of bread. The bread absorbs any moisture and keeps the cornflakes from softening.
For larger or smaller batches:
| Batch Size | Butter | Marshmallows | Cornflakes | Red Candies |
|---|---|---|---|---|
| Half | 2 tbsp | 5 oz | 3 cups | about 36 |
| Full | 4 tbsp | 10 oz | 6 cups | about 72 |
| Double | 8 tbsp | 20 oz | 12 cups | about 144 |
Storing Leftover Wreath Cookies
Keep the cookies in an airtight container at room temperature for up to a week. They stay crisp and chewy. For longer storage, freeze them in a single layer until solid, then transfer to a zip-top bag and freeze for up to 2 months. Thaw at room temperature for about 10 minutes before serving.
Frequently Asked Questions
Can I melt everything in the microwave instead?
Yes. Combine the butter and marshmallows in a large microwave-safe bowl and heat in 30-second bursts, stirring after each, until smooth. Then stir in the vanilla and coloring and fold in the cornflakes.
Can I use white chocolate instead of marshmallows?
You can, but the texture will be firmer and the wreaths will set faster. Melt 12 oz white chocolate chips with 2 tbsp coconut oil over low heat or in the microwave, then tint with food coloring made for chocolate and fold in the cereal.
What is a good alternative to red candies?
Dried cranberries give a chewy, tart pop that works well, or you can use small red jelly candies snipped in half. Press them on right after shaping so they stick.
Do I have to shape them into wreaths?
Not at all. Drop the mixture into small mounds and press a red candy in the center for classic haystack cookies. They taste the same and take even less time.
Christmas Wreath Cookies Recipe
Ingredients
Method
- Line a baking sheet with wax paper. Melt the butter and marshmallows in a large pot over low heat, stirring until smooth, about 3 minutes. Remove from heat and stir in the vanilla and food coloring.
- Fold in the cornflakes until every flake is coated, about 2 minutes.
- Drop heaping tablespoonfuls onto the sheet. Shape into small wreaths with buttered fingers and press 3 red candies onto each before they set. Let cool completely, about 20 minutes, or chill for 10 minutes to set faster.
Notes
