There’s just something about a festive cookie that feels like the heart of holiday cheer. This Christmas Wreath Cookies Recipe combines nostalgia with a fun twist—a marshmallow and cornflakes base tinted a merry green, decorated like tiny edible wreaths to brighten up your holiday table. You’ll find making these is as joyful as eating them.

The image shows several small wreath-shaped treats made of bright green textured cereal clusters. Each wreath is circular and thick, with a shiny green coating giving them a glossy look. Three shiny red round candies are placed on top of each wreath, acting like berries. The wreaths are arranged on a smooth white plate with a white marbled surface underneath. There are a few extra red candies and green sprinkles scattered around the plate for decoration. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Wreath Cookies Recipe
Top Tip
How to Serve Christmas Wreath Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Wreath Cookies Recipe

Why You'll Love This Recipe

When I first made these Christmas wreath cookies, their bright color and sweet crunch instantly became holiday favorites at our house. They're no-fuss, kid-friendly, and festive—perfect when you're short on baking time but want maximum holiday spirit.

Super Simple Ingredients: You probably have most of these in your pantry or fridge already, which makes it easy to whip up a batch anytime.
Quick to Make: No oven required! Microwave melting marshmallows means less waiting around and more time to enjoy the season.
Customizable Decorations: Red candies add that perfect pop of color, and you can switch them out for whatever you love best.
Fun for All Ages: Kids especially love shaping the wreaths and decorating them, turning this into a festive holiday activity.

The image shows a wreath-shaped treat made of bright green clusters that look like crispy cereal coated with a shiny candy layer, forming one thick ring with a rough texture. On top of the green ring are small, smooth, shiny red candy pieces placed in groups of three at different spots. Around the wreath on the white plate are small, thin red and green sprinkles scattered randomly. The plate is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays its part in making these Christmas wreath cookies both tasty and festive. The butter and marshmallows create a sticky, sweet bind that coats the cornflakes perfectly, while the green food coloring sets the tone for the wreath look. The candies add just the right finishing touch of color and crunch.

Flat lay of a stick of pale yellow butter, a small pile of large white marshmallows, a small white bowl filled with vibrant green liquid food coloring, a small white bowl containing clear vanilla extract, a simple white bowl heaped with golden cornflakes, a small white bowl filled with shiny red candy-coated chocolates, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Provides richness and helps melt the marshmallows smoothly—don’t skip it!
Marshmallows: The glue of this recipe; they melt down to coat every cornflake with glossy sweetness.
Green Gel or Liquid Food Coloring: Gel is best for vibrant color without thinning the mixture, but liquid works in a pinch.
Vanilla Extract: Adds a subtle warmth and enhances the sweetness.
Cornflakes: Crisp and light, they provide a perfect crunchy texture that isn’t too heavy.
Red Hot Candies or Red Candy Coated Chocolates: These are your festive “berries” on the wreath—choose your favorite for flavor and fun!
Cooking Spray: Essential for greasing your hands and tools so shaping the wreaths goes smoothly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with the decoration part of this Christmas Wreath Cookies Recipe. Sometimes I swap the red candies for tiny gumdrops or pomegranate seeds for a natural burst of red. You can easily make these vegan-friendly by using a plant-based butter and vegan marshmallows.

Variation: Adding a sprinkle of edible glitter or using white chocolate drizzle adds a magical finish I've enjoyed at holiday parties.
Dietary Swap: Using gluten-free cornflakes keeps it safe and still delicious for friends with allergies.
Seasonal Twist: Swap green food coloring for red and decorate with white candies to make "Christmas Candy Cane Cookies."

Step-by-Step: How I Make Christmas Wreath Cookies Recipe

Step 1: Melt Butter and Marshmallows

I like to microwave the butter and marshmallows together in 30-second bursts, stirring in between. This helps prevent scorching and ensures a smooth, creamy mixture. Once melted, I add in the green food coloring and vanilla extract, stirring quickly so the color spreads evenly. The bright green always gets me excited for the next step!

Step 2: Gently Fold in Cornflakes

Adding the cornflakes is where you want to be gentle. Stir just enough to coat each flake without crushing them. This keeps your wreaths nice and crunchy—a texture contrast makes each bite that much better.

Step 3: Shape Your Wreaths

I grease my hands and a ¼-cup measuring cup with cooking spray to avoid sticky fingers. Press the mixture firmly into the cup, then carefully pop it out onto a prepared sheet pan. The trickiest part is making that center hole—damp fingers or lightly sprayed fingers work wonders here. Shape quickly before the mixture starts to harden!

Step 4: Decorate and Cool

Now comes the fun part! Drop your chosen red candies onto each wreath as “holly berries.” I like pressing them in just a little so they stick well. Let these cool completely—about 30 minutes should do it—until they firm up. Then you’re ready to serve and impress your holiday guests.

Top Tip

From making these Christmas Wreath Cookies multiple times, I’ve learned a few tricks that save time and frustration in the kitchen—especially when you’re juggling holiday preparations!

Greased Hands: Always keep your hands lightly coated in cooking spray when shaping—the marshmallow mixture sticks like glue otherwise.
Don't Over-mix: Stir the cornflakes gently to keep them from turning into mush. The crunch is what makes these cookies special.
Work Quickly: The marshmallow mixture firms up fast—shape your wreaths promptly after mixing for clean, easy shapes.
Use a Measuring Cup: Pressing the mixture firmly into a ¼ cup helps keep your cookies uniform and neat.

How to Serve Christmas Wreath Cookies Recipe

Christmas Wreath Cookies - Serving Suggestion

Garnishes

I usually stick to classic red candies like mini M&M’s or red hots because they contrast beautifully with the green. Sometimes I add a light dusting of powdered sugar to mimic snow—it’s simple but festive and always gets compliments!

Side Dishes

These cookies pair wonderfully with a cup of hot cocoa or spicy mulled cider. I like setting them out on a holiday dessert tray alongside gingerbread men and peppermint bark for a festive cookie sampler that guests adore.

Creative Ways to Present

One delightful way I’ve presented these wreath cookies is by tying a little red ribbon around the packaging or stacking them in a clear jar with fairy lights for a charming gift or centerpiece. You can also arrange them in a circle on a platter to mimic a giant wreath, making for an eye-catching holiday table display.

Make Ahead and Storage

Storing Leftovers

I store leftover wreath cookies in an airtight container at room temperature. They keep great for up to 3 days, retaining their crunch and flavor without becoming sticky or soggy.

Freezing

These cookies freeze well if you want to make them in advance. I wrap them individually in parchment paper and place them in a sealed freezer bag. When you’re ready to enjoy, just thaw them at room temperature for about 30 minutes—they taste fresh and festive just like the day you made them.

Reheating

While reheating isn't usually necessary, if you want to soften them a bit, a quick 5-second zap in the microwave can help. Just don’t overdo it, or you’ll lose the crisp texture that makes these cookies so special.

Frequently Asked Questions:

Can I use a different cereal instead of cornflakes?

You can swap cornflakes for Rice Krispies or Cheerios if you prefer, but keep in mind the texture will change slightly. Cornflakes provide a great crisp for these wreath cookies.

What if I don’t have green food coloring?

You can omit the green food coloring and still enjoy tasty marshmallow cornflake clusters, but the festive wreath appearance won’t be quite the same.

Can I make these cookies gluten-free?

Yes! Just be sure to use gluten-free cornflakes that are certified gluten-free to avoid any cross-contamination if you have dietary restrictions.

How do I keep the marshmallow mixture from sticking to my hands?

Spraying your hands lightly with cooking spray or briefly dipping them in warm water will help keep the marshmallow mixture from sticking while you shape the wreaths.

Final Thoughts

Every holiday season, these Christmas Wreath Cookies Recipe bring a little sparkle to my kitchen—and they’re always a hit whether I’m making them with family or bringing them to a cookie swap. I hope you enjoy them as much as I do, and that they help make your holiday celebrations as sweet and bright as they deserve to be. Give these a try—you’ll be making them year after year, just like me!