Cornflake Wreath Cookies

Multiple Christmas wreath cookies on wax paper.

4.98 from 36 votes

Cornflake Wreath Cookies

Christmas Wreath Cookies are no bake holiday treats with cornflakes, marshmallows, green food coloring, almond extract, and red hots.

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 Tips.

Grease the wax paper before starting so the wreaths release easily.
Work quickly once the cornflakes are mixed in because the marshmallow mixture sets fast.
Lightly grease your fingers before shaping to keep the mixture from sticking.
Add the red hots right after shaping each wreath so they stick before the cookies set.
Make-ahead tip: make the wreath cookies a day or two ahead and store them in a lightly greased airtight container.

Store. Store the cookies for 5-7 days in a lightly greased airtight container, separating layers with wax paper.

Freeze. Wrap each wreath with plastic wrap and store them in a freezer-safe container for 4-6 weeks. Let the wreaths come to room temperature before eating.

Nutrition