Cornflake Wreaths Recipe
If you’re craving a fast, festive treat, this Cornflake Wreaths Recipe is a no-bake holiday classic—crisp, buttery, marshmallow-y, and so cute on a Christmas cookie platter that kids and adults both light up when they see them.
A Sweet, Nostalgic Cornflake Wreaths Recipe for the Holidays
Every December, right about the time the Christmas music starts in the car and the twinkle lights go up, my family starts asking for these christmas cornflake wreaths. They’re simple stovetop cornflake cookies shaped into tiny edible Christmas wreaths, tinted a cheerful green and dotted with little “holly berries.”
They’re basically marshmallow cornflake wreaths—think Rice Krispies treats, but with cornflakes instead and dressed up for the holidays. They’re no bake cornflake wreaths, which I love because the oven is usually full of other easy Christmas cookies and casseroles. Plus, these count as one of my favorite kids Christmas baking projects. Little hands can help shape the wreaths and add candies on top, and they don’t need to be perfect to look adorable.
I also like that you can make these holiday cornflake cookies on the stovetop in under 30 minutes. They’re great for gift tins, cookie exchanges, or setting out with hot cocoa after looking at lights in the neighborhood. And while I won’t pretend they’re health food, you can use less butter and marshmallow than some versions, and choose cornflakes with less sugar to keep them from turning into total sugar bombs.
You know what? For me, these green cornflake wreath cookies taste like childhood—sticky fingers, Christmas movies on TV, and that smell of butter and marshmallows melting together. Let’s make a batch.
Why You’ll Love This Recipe
- No oven needed—these are true no bake cornflake wreaths.
- Ready in about 30 minutes, including shaping and cooling.
- Perfect kids Christmas baking project; very forgiving and fun.
- Only a handful of pantry ingredients: cornflakes, marshmallows, butter, and a few extras.
- Festive cereal wreaths that look impressive on any cookie tray with very little effort.
- Great for last-minute cornflake holiday snacks or gifts when you’re short on time.
- Easy to make gluten-free with the right cornflakes.
- Soft, chewy, and buttery with just the right crispy crunch.
- Flexible base recipe—turn them into different christmas wreath desserts with simple toppings or flavors.
Ingredients
Here’s everything you need for this classic Cornflake Wreaths Recipe:
-
5 cups cornflakes cereal
- Use fresh, crisp cornflakes so your wreaths stay crunchy. Generic brands work fine; just make sure they’re not stale.
-
3 tablespoons unsalted butter
- I like real butter for flavor. You can use salted butter—just skip the pinch of added salt.
-
30 large marshmallows (about 10 oz)
- Or 4 cups mini marshmallows. Minis melt faster and more evenly.
-
1 teaspoon pure vanilla extract
- Adds a cozy, bakery-style flavor to these marshmallow cornflake wreaths.
-
¼ teaspoon fine sea salt
- Just a touch helps balance the sweetness.
-
½–¾ teaspoon green gel food coloring
- Gel works better than liquid for a bright green color without thinning the mixture. Start with ½ teaspoon and adjust.
-
Red cinnamon candies or mini red M&M’s (about ½ cup)
- These become your “holly berries” on each wreath.
-
Nonstick cooking spray or softened butter (for your hands and spoon)
- This is key so the warm mixture doesn’t glue itself to everything.
Optional add-ins (pick one, if you like):
- ¼ teaspoon almond extract for a slightly nutty, bakery-style flavor.
- 2 tablespoons finely crushed freeze-dried raspberries sprinkled on top for a tart contrast.
Directions
-
Prepare your workspace.
Line 2 large baking sheets with parchment paper or silicone baking mats. Lightly grease a spoon and your hands with a bit of butter or cooking spray—this makes shaping the wreaths much easier. -
Melt the butter.
In a large, heavy-bottomed pot over low heat, melt the butter gently. Don’t rush this step; you want it melted, not browned, or the color of your wreaths can shift. -
Add the marshmallows.
Stir in the marshmallows and cook over low heat, stirring often, until they’re completely melted and smooth. You should see no lumps. If marshmallows brown on the edges, your heat is too high—turn it down. -
Flavor and color the mixture.
Turn off the heat. Stir in the vanilla, salt, and any optional almond extract. Add green gel food coloring a little at a time, stirring well after each addition, until you have a bright Christmas-tree green. Remember, the color will lighten a bit when you add the cornflakes. -
Fold in the cornflakes.
Add the cornflakes to the pot. Using a spatula or wooden spoon, gently fold them into the marshmallow mixture. Coat every flake well, but don’t crush them too much—you want nice texture in your christmas cornflake wreaths. -
Shape the wreaths.
Working fairly quickly (before the mixture firms up), scoop heaping tablespoonfuls of the mixture onto the prepared baking sheets. Use greased fingers to gently flatten each mound and poke a small hole in the center, shaping it into a wreath. Don’t worry if they’re not perfect; slightly rustic wreaths look charming. -
Add the “holly berries.”
While the wreaths are still warm and sticky, press 3–4 red candies or mini M&M’s onto each one. This is a great step for kids to help with—just remind them the mixture may still be a bit warm. -
Cool and set.
Let the marshmallow cornflake wreaths cool at room temperature for about 20–30 minutes, or until firm enough to lift easily. If your kitchen is very warm, you can slide the trays into the fridge for 10 minutes to speed things up. -
Serve and enjoy.
Once set, transfer the edible Christmas wreaths to a serving plate, holiday tin, or airtight container. Enjoy right away, or store for later gatherings, cookie exchanges, or as a special cornflake Christmas treat in lunchboxes.
Servings & Timing
- Yield: About 20–24 small wreaths (depending on size)
- Prep Time: 10 minutes (measuring, lining pans, greasing tools)
- Cook Time: 10 minutes on the stovetop
- Shaping & Cooling Time: 15–20 minutes shaping, 20–30 minutes cooling
- Total Time: About 45–50 minutes from start to finish
These go quickly once you start cooking, so have everything measured and ready before you melt the butter. It makes the whole stovetop cornflake cookies process feel much smoother.
Variations
You can change this Cornflake Wreaths Recipe a bit each year and suddenly you’ve got a whole tray of “different” christmas wreath desserts:
- Gluten-Free Cornflake Wreaths: Use certified gluten-free cornflakes and double-check your candies are gluten-free.
- Vegan Wreaths: Use dairy-free butter and vegan marshmallows; they melt a bit slower, so keep the heat low and be patient.
- Peppermint Wreaths: Add ¼ teaspoon peppermint extract and sprinkle crushed candy canes on top instead of cinnamon candies.
- Golden Caramel Wreaths: Brown the butter slightly and add a pinch more salt for a deeper, caramel-like flavor (your color will be more earthy green, but still pretty).
- Snowy Wreaths: Skip the food coloring, leave them white, and dust with powdered sugar—perfect if you want holiday cornflake cookies that look like snowy wreaths.
- Extra-Festive Mix: Stir in a tablespoon of holiday sprinkles with the cornflakes and finish with more sprinkles on top.
Storage & Reheating
- Room Temperature: Store wreaths in a single layer in an airtight container, or with parchment between layers. They keep well at room temperature for 3–4 days.
- Refrigerator: If your kitchen is warm or humid, you can refrigerate them for up to 1 week. Let them sit out for 10–15 minutes before serving so they soften a little.
- Freezer: For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 1 month.
- Thawing: Thaw frozen wreaths at room temperature, uncovered, for 20–30 minutes.
- Reheating: No reheating needed; they’re meant to be enjoyed at room temperature. If they’re a bit too firm from the fridge, a few minutes on the counter does the trick.
These cornflake holiday snacks are actually perfect make-ahead treats. I like to make a batch the weekend before Christmas, stash half in the freezer, and pull them out on busy days when people drop by.
Notes
- Work in small batches: If you’re working alone, you can shape half the batch at a time. Pour half the coated cornflakes onto a prepared pan, shape, then return to the pot to warm the rest gently if needed.
- Color intensity: Green food coloring is strong. Start with less than you think, especially if kids will be eating them, then adjust. You can always stir more in while the marshmallow mixture is still warm and smooth.
- Stickiness control: Greased fingers are your friend. If the mixture starts clinging again, re-spray or re-butter your hands and spoon.
- Size matters: Smaller wreaths are easier for kids to handle, and they look lovely in cookie boxes. Larger wreaths are fun as single big treats with a mug of cocoa.
- Flavor balance: Don’t skip the tiny bit of salt. It cuts through the sweetness and makes these taste more like bakery treats instead of straight candy.
- Presentation tip: Arrange your christmas cornflake wreaths on a cake stand with a few sprigs of real greenery around the edge. People always think you spent hours making them.
Honestly, after testing different versions—more marshmallows, less butter, different cereal—this ratio gives the best chewy-yet-crisp texture. Less marshmallow and they crumble, more and they get too gooey.
FAQs
Can I use mini marshmallows instead of large ones?
Yes. Use about 4 cups of mini marshmallows; they melt faster and are a bit easier to stir into the butter.
My mixture set too fast—what happened?
Usually the heat was a bit high or the pot sat off the heat too long before shaping. Next time, keep the heat low, and start shaping as soon as the cornflakes are coated; if needed, you can briefly warm the pot again over low heat.
How do I keep the mixture from sticking to my hands?
Grease your hands and spoon well with butter or cooking spray, and refresh it whenever things start sticking again. This one step makes shaping green cornflake wreath cookies so much easier.
Can I make these cornflake wreaths recipe ahead of time for a party?
Yes. They’re great the day you make them and still tasty 2–3 days later when stored airtight. For a party, I like to make them 1 day ahead, so they’re fully set but still soft.
Are these christmas cornflake wreaths gluten-free?
They can be, as long as you choose certified gluten-free cornflakes and candies. Regular cornflakes sometimes contain barley malt, so check your labels.
Can I use food coloring drops instead of gel?
You can, but you’ll need more drops to get a bright green, and it may thin the marshmallow mixture slightly. If you use liquid, add it before the cornflakes and don’t go overboard.
Can I change the shape instead of making wreaths?
Sure. You can press the mixture into a greased 9×13-inch pan and cut into bars, or roll small balls and add a candy on top for easy marshmallow cornflake cookies.
Why are my wreaths falling apart when I pick them up?
They may not have enough marshmallow to hold the flakes, or you might be handling them before they’re fully cool. Let them set longer, and next time make sure every flake is well coated.
Conclusion
These simple, no bake cornflake wreaths are the kind of holiday recipe that doesn’t ask much of you—just a few pantry ingredients, a saucepan, and maybe a couple of sticky fingers in the kitchen. In return, you get cheerful, nostalgic christmas wreath desserts that light up any cookie tray and make kids and grownups equally happy.
If you try this Cornflake Wreaths Recipe, let me know how it goes—leave a comment, share your twist, or tell me if your family has its own version. And if you’re building a full holiday cookie lineup, pair these with classic sugar cookies or chocolate crinkle cookies for an easy Christmas cookie spread that feels like pure holiday magic.
Cornflake Wreaths
Ingredients
- 5 cups cornflakes cereal use fresh, crisp cornflakes so they stay crunchy
- 3 tablespoons unsalted butter or use salted butter and omit added salt
- 30 large marshmallows about 10 oz; or use 4 cups mini marshmallows
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt omit if using salted butter
- 1/2–3/4 teaspoon green gel food coloring start with 1/2 teaspoon and adjust to desired color
- 1/2 cup red cinnamon candies or mini red M&M’s for “holly berries” on each wreath
- nonstick cooking spray or softened butter for greasing hands, spoon, and tools
- 1/4 teaspoon almond extract optional, for a subtle nutty, bakery-style flavor
- 2 tablespoons finely crushed freeze-dried raspberries optional, sprinkled on top for tart contrast
Instructions
- Line 2 large baking sheets with parchment paper or silicone baking mats. Lightly grease a spoon and your hands with softened butter or nonstick cooking spray so the mixture won’t stick when shaping.
- In a large, heavy-bottomed pot over low heat, gently melt the butter. Do not let it brown or it may affect the bright green color of the wreaths.
- Add the marshmallows to the melted butter. Cook over low heat, stirring often, until completely melted and smooth with no visible lumps. If the marshmallows begin to brown on the edges, reduce the heat.
- Remove the pot from the heat. Stir in the vanilla, fine sea salt, and optional almond extract. Add green gel food coloring a little at a time, stirring well after each addition, until you reach a bright Christmas-tree green. Keep in mind the color will lighten slightly once you add the cornflakes.
- Add the cornflakes to the pot. Using a spatula or wooden spoon, gently fold the flakes into the marshmallow mixture until every flake is well coated, taking care not to crush them too much so you keep a nice crunchy texture.
- Working fairly quickly before the mixture firms up, scoop heaping tablespoonfuls of the coated cornflakes onto the prepared baking sheets. With greased fingers, gently flatten each mound and use your fingers to poke a small hole in the center, shaping each portion into a wreath. Slightly uneven, rustic shapes are perfectly fine.
- While the wreaths are still warm and sticky, press 3–4 red cinnamon candies or mini red M&M’s onto each one to look like holly berries. If using, lightly sprinkle crushed freeze-dried raspberries over the tops for extra color and tartness.
- Allow the wreaths to cool at room temperature for 20–30 minutes, or until firm enough to lift without bending. If your kitchen is very warm, place the baking sheets in the refrigerator for about 10 minutes to speed up setting.
- Once fully set, transfer the cornflake wreaths to a serving plate, holiday tin, or an airtight container. Serve at room temperature, or store according to the storage directions.
