Wreath Cookies are a no-bake Christmas classic that turns a simple stovetop mixture into little edible wreaths perfect for any holiday tray. A buttery marshmallow mixture gets tinted green, tossed with crunchy corn flakes, and shaped into wreath rings, then finished with a few red cinnamon candies to look like holly berries. There’s no oven involved at all, just a saucepan and a few minutes of shaping while the mixture is still warm. Set a platter of these out at a holiday party and they’ll be gone before the rest of the desserts are even unwrapped.

Why These Wreath Cookies Belong on Your Christmas Dessert Table

Wreath Cookies are one of the fastest, most recognizable no-bake treats around, and the wreath shape makes them an instant standout on any dessert table. Since there’s no baking involved, they’re a great option when the oven is already busy with other holiday dishes.

They’re also a fun, hands-on treat to shape with kids, since the warm mixture is easy to mold into rings without needing any special tools or decorating skills. And because the ingredients are simple pantry staples, they come together quickly even during the busiest part of the holiday season.

Best of all, they set at room temperature in just a few minutes, so there’s no waiting around before they’re ready to serve or package up as gifts.

Everything You’ll Need

The ingredient list is refreshingly short, and there’s plenty of room to customize it with what you already have on hand.

3 tablespoons unsalted butter
4 cups mini marshmallows
Green gel food coloring
1/2 teaspoon vanilla extract
5 cups corn flakes cereal
Red cinnamon candies, for decorating

Ingredient Swaps & Easy Substitutions

Corn flakes give the classic wreath texture, but crushed Rice Krispies or a mix of the two also work well if that’s what’s in the pantry. Gel food coloring gives the most vivid green without thinning the marshmallow mixture, but liquid food coloring works in a pinch with a few extra drops. If you don’t have red cinnamon candies, small red M&M’s or red sprinkles make a fine substitute for the holly berry look.

Kitchen Tools You’ll Want

Large saucepan
Rubber spatula
Parchment paper
Buttered hands or a buttered spoon, for shaping

Let’s Make Them

Once everything is prepped, these wreaths come together in just a few easy stages.

Melt the butter: Melt the butter in a large saucepan over low heat.
Melt the marshmallows: Add the mini marshmallows and stir constantly until completely melted and smooth.
Color and flavor: Stir in the green food coloring and vanilla extract until evenly colored.
Fold in the cereal: Remove from heat and gently fold in the corn flakes until evenly coated.
Shape the wreaths: While the mixture is still warm, scoop portions onto parchment paper and shape into small wreath rings with buttered hands.
Decorate: Press a few red cinnamon candies onto each wreath while the mixture is still tacky.
Set: Let the wreaths cool at room temperature until firm, about 15 minutes.

Host’s Tips for the Best Wreath Cookies

Work quickly once the cereal is folded in, since the mixture firms up as it cools and becomes harder to shape. Keep your hands lightly buttered throughout the shaping process to prevent sticking, re-buttering as needed between wreaths. Press the cinnamon candies in right after shaping each wreath, while the mixture is still warm and tacky, so they stick without needing extra glue. If the mixture cools too much to shape easily, a few seconds back over low heat will soften it again.

Easy Ways to Make Them Your Own

Add a light dusting of green sanding sugar over the wreaths before the mixture fully sets for an extra festive sparkle. Swap the cinnamon candies for a small red bow made from fruit leather for a different holly-and-ribbon look. For a mini version, shape smaller wreaths for a bite-sized treat that’s easy to pack into gift bags or lunchboxes.

Perfect Occasions & What to Serve Alongside

These wreaths are perfect for holiday cookie exchanges, classroom parties, and quick last-minute additions to a dessert table. They also make a charming homemade gift when packed into a small tin or cellophane bag with a ribbon. Serve them alongside hot cocoa or a glass of cold milk, or add them to a dessert board next to sugar cookies and gingerbread houses.

Make-Ahead & Serving Notes

These wreaths are best made a day or two ahead and stored in an airtight container at room temperature, layered with parchment paper so they don’t stick together. They don’t hold up well in the fridge, since moisture can make the cereal lose its crunch, and they aren’t a good candidate for freezing for the same reason.

Still have a question? Here are a few of the most common ones readers ask before making these Wreath Cookies.

Why is my marshmallow mixture too sticky to shape?

This usually means the mixture has cooled too much before shaping. Work quickly while it’s still warm, and keep your hands lightly buttered to prevent sticking.

Can I use liquid food coloring instead of gel?

Yes, though you’ll likely need more of it to get the same vivid green, and it can slightly thin the mixture. Add it a few drops at a time while the marshmallow mixture is melted.

How do I keep the cinnamon candies from falling off?

Press them into the wreaths right after shaping, while the mixture is still warm and tacky. If the wreaths have already cooled, a small dab of melted marshmallow or corn syrup helps them stick.

Can I make these ahead for a party?

Yes, they hold up well for a day or two stored in an airtight container at room temperature. Just avoid refrigerating them, since moisture can make the cereal soften.

Can I use a different cereal instead of corn flakes?

Yes, crushed Rice Krispies or a combination of the two work well as a substitute. The goal is just a light, crunchy texture that holds its shape once coated.

More Christmas treats worth making:

Wreath Cookies Recipe

Print Recipe

Ingredients Method

Ingredients

3 tablespoons unsalted butter
4 cups mini marshmallows
Green gel food coloring
1/2 teaspoon vanilla extract
5 cups corn flakes cereal
Red cinnamon candies for decorating

Method

Melt the butter in a large saucepan over low heat.
Add the marshmallows and stir until completely melted and smooth.
Stir in the green food coloring and vanilla extract.
Remove from heat and fold in the corn flakes until evenly coated.
Shape warm portions into wreath rings with buttered hands.
Press red cinnamon candies onto each wreath while still warm.
Let cool at room temperature until firm, about 15 minutes.

Wreath Cookies