Description
Celebrate the holidays with these delightful Cornflake Christmas Wreath Cookies, a no-bake treat combining buttery marshmallows, crunchy cornflakes, and festive red candies. Easy to make and perfect for cookie trays or holiday parties, these wreath-shaped cookies bring a fun and flavorful twist to your seasonal baking.
Ingredients
Scale
Base Ingredients
- 1/2 cup unsalted butter
- 1 package (10 oz) mini marshmallows
- 1/2 teaspoon almond extract (or vanilla extract)
- 1/2 teaspoon green food coloring (gel or liquid)
Cereal
- 4 cups cornflake cereal
Decorations
- Red cinnamon candies or mini red M&Ms for decoration
Instructions
- Melt the Butter and Marshmallows: In a large saucepan, melt the butter over low heat. Add the mini marshmallows and stir continuously until they are fully melted and the mixture is smooth.
- Add Flavoring and Color: Remove the saucepan from heat, then stir in the almond extract and green food coloring until the mixture is evenly colored.
- Coat the Cornflakes: Gently fold in the cornflakes, ensuring they are completely coated with the marshmallow mixture without crushing the flakes.
- Shape the Wreaths: Working quickly, drop heaping spoonfuls of the mixture onto a parchment-lined baking sheet. Lightly grease your fingers or use wax paper to mold each mound into a wreath shape by pressing a hole in the center and shaping the edges smoothly.
- Decorate with Candies: While the cookies are still sticky, press 2–3 red candies onto each wreath to resemble holly berries for a festive look.
- Allow to Set: Let the cookies cool at room temperature until completely set and firm before serving or storing.
Notes
- For easier shaping, lightly grease your hands with butter or cooking spray to prevent sticking.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- This recipe requires no baking, making it a quick and easy holiday treat.
- Almond extract can be substituted with vanilla extract if preferred.
