Classic Easy Christmas Wreath Cookie Recipe (No Bake)
Makes: 1 Serving
Per Serving: 2g Protein | 116 Cal
This time of year is all about nostalgia, family traditions, and (of course) delicious treats! One of my all-time favorite Christmas cookies (the best holiday cookies, if you ask me) are these adorably festive Christmas Wreath Cookies. They’ve been a staple at my family’s Christmas gatherings for as long as I can remember. Every year, I’d eagerly wait for my great aunt to make these wreath cookies—and I always requested extra. Despite her best efforts, my cousins, siblings, and I would inevitably fight over them. Seriously, these cookies have a reputation—they’re so good, once I even snuck a few into my mom’s purse to save them for later!
One of my favorite parts of the holiday season is giving special treats to friends and family. Whether you’re gearing up for the neighborhood cookie exchange or packing up cookie gift boxes, you’re probably on the lookout for some of the best Christmas cookies to gift. Homemade cookies just scream “holiday cheer,” don’t they?
While I’m usually a purist when it comes to classic holiday recipes (especially with anything that's going to end up on the holiday cookie tray), I’ve found a way to give this one a fun, optional upgrade: a little protein boost (I’m nothing if not consistent)! Don’t worry, the flavor and charm remain 100% intact—especially with those iconic red hots that make these wreaths as charming and festive as they are tasty. Quick and easy to make and packed with nostalgic comfort, these special little Christmas cookies are the perfect treat to make with friends and family, plus, they’re super kid-friendly, so you can get your kids involved in making them!
Why You’ll Love This Cornflake Christmas Wreath Cookies Recipe
Festive and Fun: Perfectly green, just like evergreen branches, and topped with "berries" (thank you, red hots!), they’re as cute as they are delicious.
Made with Simple Ingredients: With just butter, marshmallows, cereal, and some festive extras, mixing up the "batter" can be done in just a couple of minutes (if you're not browning your butter). Plus, there's no baking time slowing you down. The best kind of cookie if you ask me.
Nostalgic Flavor: The buttery, marshmallowy chewy texture with a crunch from the corn flakes? Let’s just say, I wouldn’t be surprised if you can’t stop eating them.
Give This Easy Christmas Cookie Recipe a Healthy Boost: Add a couple of scoops of protein powder for a chewy cookie that’s indulgent, but still helps support your nutrition goals.
Ingredients
5–6 tablespoons butter, melted (salted butter is fine!)
1 bag of regular marshmallows
6 cups corn flakes
Optional: 2 scoops vanilla protein powder (I used Clean Simple Eats—use code PROTEINSNACKQUEEN for 10% off) or a dash of vanilla extract
1 box red hot candies (3 per cookie)
A few drops of green food dye
Instructions
Melt the butter: Melt the butter in a large pot or Dutch oven over medium heat. Pro tip: If you let the milk solids in the butter get brown (aka make brown butter), they’ll add even more rich, nutty flavor.
Melt the marshmallows: Add the marshmallows to the melted butter and stir until the marshmallows are completely melted and ooey gooey. Keep the heat low, you don’t want to over caramelize the marshmallows, otherwise you’ll get hard cookies.
Add the food coloring: Make your melted marshmallows the exact green color you’d like. Just be careful not to over do it or you’ll end up with green smiles.
Optional: Add the protein powder: If you’re using it, stir the vanilla protein powder into the melted marshmallow mixture until well combined.
Fold in the cereal: Add the corn flakes and gently fold them into the gooey marshmallows using a rubber spatula. Make sure the cereal is coated in the mixture before moving on to the next step.
Shape the cookies: Line your kitchen counter or a large baking tray with parchment paper or wax paper. Turn the heat down as low as it can go. Lightly butter or wet your hands, then take small portions of the cereal mixture (use a large cookie scoop or a medium cookie scoop to make it easier) and shape into a wreath shape for the perfect cookie. Place them on the prepared baking sheet or the parchment-covered counter in a single layer. You could also let them sit on a lightly greased wire rack if you'd prefer!
Add the red hots: While the mixture is still warm, press a few red cinnamon candies onto the tops of the cookies as holly berries. Make sure to press them firmly so that they don’t fall off top of each cookie.
Let them cool: Let the cookies cool all the way on the cookie sheet before packing them up. They store especially well in an airtight container in the fridge or freezer, but you can also keep them at room temperature, just make sure they’re wrapped up well so they don’t dry out.
For Best Results, Try These Tips
For Extra-Chewy Treats: Add a little more butter for soft cookies.
The Perfect Solution to Sticky Fingers: Wear gloves or lightly grease or wet your hands to make shaping the cookies easier.
Nutrition Information (Per Serving - Makes 22 Wreaths)
With Protein Powder:
Calories: 116
Protein: 2g
Carbs: 20g
Fat: 3g
Without Protein Powder:
Calories: 104
Protein: 0.5g
Carbs: 20g
Fat: 3g
Variations
Shape them to look like Christmas trees using your hands or cookie cutters. You could make all different shapes for an easy but gorgeous assortment of cookies.
Put a spin on these chewy cookies and make some of the cereal mixture red, leave the rest plain, and decorate them with candy canes or other peppermint candies. A little peppermint extract would be a fun addition for extra flavor.
Drizzle with a little white chocolate or dust with confectioners' sugar to add a hint of snow.
Add some cocoa powder and make a chocolate mixture (don't dye it green!) for hot cocoa cookies—the best chewy chocolate cookie. Drizzle with melted chocolate for even more chocolate flavor. Top with mini marshmallows to really embrace the theme.
FAQs
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Definitely. These cookies store pretty well as long as you store them correctly. Let them cool completely, then pack them into an airtight container and store them in the fridge for about a week or in the freezer for longer (make sure you store them in a freezer-safe container or freezer bag to protect from freezer burn). When you’re ready to serve them, make sure you give them time to come to room temperature or they may not be at their chewy best.
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You can use a variety of crispy cereals! Corn flakes are classic, but if you’d prefer, try crispy rice cereal, Chex, or anything else you like. If you use something other than corn flakes, however, the texture might be a little bit different than the traditional version.
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No, you don’t have to use red hots! If you don’t like them or can’t find them, try any small red candy like mini M&M’s or even red sprinkles to stand in for the red hots. Just don’t skip the red candies entirely!
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Yes, you can. The green food coloring is just to make them more festive, but if you don’t like working with food coloring, it’s okay to switch to a more natural food coloring or leave it out. The non-green wreaths will still taste just as good!
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You can lightly grease your hands with butter or spray them with nonstick cooking spray. Alternatively, you can lightly wet your hands or just wear food-safe gloves.
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No, you don’t! The protein powder is completely optional. For the classic version of these treats, leave it out. If you want to give your cookies a protein-packed boost, add your favorite vanilla version.
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Absolutely! This easy cookie recipe is a great option for making with kids. Recruit your kids or the whole family to help with shaping the wreaths and adding the red candies. Let the marshmallow mixture cool off a little bit before handing it over to little hands to keep it from burning anyone.
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Yes! Most marshmallows and food coloring will be gluten-free, but it’s a good idea to read ingredient labels closely for your cereal, marshmallows, and food coloring to double check and make sure everything is safe for those with dietary restrictions or allergies to eat
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If you’re vegan and need to keep these treats plant-based, make sure you use vegan butter, vegan marshmallows, plant-based cereal, and plant-based food coloring. They might taste a little different, but they’ll be super festive!
These little marshmallow cookies are packed with classic Christmas memories and so much fun. Whether you’re making them with kids, sharing them at holiday parties and cookie exchanges or gathering the best Christmas cookies to gift, or indulging in them solo with a cup of cocoa, they’re guaranteed to bring a little festive cheer to your season.
So, grab your apron, crank up the holiday tunes, and get ready to make (and devour) these easy Christmas cookies. Don’t forget to save a few—these festive treats tend to disappear fast!
Classic Easy Christmas Wreath Cookie Recipe (No Bake)
Ingredients
- 5–6 tablespoons butter, melted (salted butter is fine!)
- 1 bag of regular marshmallows
- 6 cups corn flakes
- Optional: 2 scoops vanilla protein powder (I used Clean Simple Eats—use code PROTEINSNACKQUEEN for 10% off) or a dash of vanilla extract
- 1 box red hot candies (3 per cookie)
- A few drops of green food dye
Instructions
- Melt the butter: Melt the butter in a large pot or Dutch oven over medium heat. Pro tip: If you let the milk solids in the butter get brown (aka make brown butter), they’ll add even more rich, nutty flavor.
- Melt the marshmallows: Add the marshmallows to the melted butter and stir until the marshmallows are completely melted and ooey gooey.
- Add the food coloring: Make your melted marshmallows the exact green color you’d like. Just be careful not to over do it or you’ll end up with green smiles.
- Optional: Add the protein powder: If you’re using it, stir the vanilla protein powder into the melted marshmallow mixture until well combined.
- Fold in the cereal: Add the corn flakes and gently fold them into the gooey marshmallows using a rubber spatula. Make sure the cereal is coated in the mixture before moving on to the next step.
- Shape the cookies: Line your kitchen counter or a large baking tray with parchment paper or wax paper. Turn the heat down as low as it can go. Lightly butter or wet your hands, then take small portions of the cereal mixture (use a large cookie scoop or a medium cookie scoop to make it easier) and shape into a wreath shape for the perfect cookie. Place them on the prepared baking sheet or the parchment-covered counter in a single layer. You could also let them sit on a lightly greased wire rack if you'd prefer!
- Add the red hots: Press a few red cinnamon candies onto the tops of the cookies as holly berries. Make sure to press them firmly so that they don’t fall off top of each cookie.
- Let them cool: Let the cookies cool all the way on the cookie sheet before packing them up. They store especially well in an airtight container in the fridge or freezer, but you can also keep them at room temperature, just make sure they’re wrapped up well so they don’t dry out.
- For Extra-Chewy Treats: Add a little more butter for soft cookies.
- The Perfect Solution to Sticky Fingers: Wear gloves or lightly grease or wet your hands to make shaping the cookies easier.
Nutrition Facts
Calories
116Fat
3 gCarbs
20 gProtein
2 g