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Colorful Christmas Wreath Cookies made with cornflakes and marshmallows for festive desserts.

Christmas Wreath Cookies

Festive and easy-to-make Christmas Wreath Cookies that are sure to impress without requiring extensive time in the kitchen. These cookies are buttery with a crisp edge and soft middle, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 140
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1.5 teaspoons vanilla extract
  • 2.25 cups all purpose flour
  • 0.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • Green gel food coloring
Decorations
  • Red cinnamon candies, mini red M and Ms, or red sprinkles for the “berries”
  • Green sprinkles for extra texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
  2. In a bowl, beat the butter and sugar until creamy, about 1 to 2 minutes.
  3. Add the egg and vanilla, and mix again until smooth.
  4. In a second bowl, stir together the flour, baking powder, and salt.
  5. Add the dry mix into the butter mixture and mix until the dough comes together.
  6. Color the dough green with a few drops of gel food coloring. Mix until the color is even.
  7. Spoon the dough into a piping bag fitted with a large star tip.
  8. Pipe circles onto the baking sheet, leaving about 2 inches between each cookie.
  9. Add red candies or sprinkles immediately on top of the cookies so they stick.
Baking
  1. Bake for 8 to 10 minutes, just until the edges look set. Do not wait for browning.
  2. Cool on the pan for 5 minutes, then transfer to a rack to finish cooling.

Notes

For a classic bakery look, you can drizzle melted white chocolate over the cookies after they cool. Make sure to store fully cooled cookies in an airtight container at room temperature for 5 to 7 days. To freeze, freeze baked cookies in a single layer first, then move them to a freezer bag or container. They last about 2 months.