Cornflake Wreath Cookies

4.98 from 36 votes

Cornflake Wreath Cookies

Indulge in nostalgia with these easy no-bake Christmas wreath cookies - fun, kid-friendly goodies, perfect for Christmas!!

Prep Time20

Cool1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

½ cup butter
4 cups mini marshmallows
1 teaspoon green food coloring
½ teaspoon almond extract
½ teaspoon vanilla extract
4 cups cornflakes cereal
1 (2.25-ounce) package cinnamon red hot candies

Instructions

Prepare a piece of greased wax paper and set it aside.
Add the marshmallows and butter to a large microwave-safe dish. Microwave for 2 minutes. Stir and heat for 2 more minutes.
Working quickly add the green coloring and extracts. Stir, then add the cornflakes. Mix until evenly coated.
Scoop a spoonful of the mixture and drop it in clumps on the wax paper. To make a wreath shape lightly grease your fingers and form a hole in the center of each clump. Add several red hots to the newly shaped wreath.
Lightly grease a storage container. Allow the treats to cool and set before transferring them to the container.
Makes 8-10 wreaths.

Notes

Recipe Notes:

Always use fresh marshmallows so the mixture melts smoothly and the cookies stay soft.
Grease your fingers before shaping the wreaths—it keeps things from getting sticky.
Add decorations while the mixture is still warm so the candies stick.
Make ahead and store in a lightly greased container for up to 3 days.
Get creative—use red M&Ms, sprinkles, or licorice bows for extra festive flair.

Store the cookies for 5-7 days in a lightly greased airtight container, separating layers with wax paper, or wrap each cookie and freeze together in a freezer Ziploc for 4-6 weeks.

For more substitutions and tips, check out the full recipe post

Nutrition