Classic no bake Christmas cookies with crunchy cornflakes coated in green marshmallow and decorated with red hot candies and cute little holly sprinkles!
Start by lining two baking sheets with parchment paper and set aside.
In a large saucepan, melt 1/2 cup of unsalted butter over medium heat. Once the butter has melted, add the vanilla and almond extracts as well as the green food coloring.Stir to combine, turn to low heat, and then add 4 cups of mini marshmallows to the butter mixture. Stir gently until the marshmallows have melted, and then remove the pan from the heat.
Next, slowly add 4 cups of cornflakes cereal into the marshmallow mixture. Try not to crush the cornflakes when stirring, and coat evenly with the green marshmallow mixture.
Using a large cookie scoop, (to create a cookie that's about a couple of inches wide, or so) create a mound of the cornflake mixture on the parchment paper. Use your fingers to press out the center and round the edges to make a wreath shape. Pro tip: Spritz the cookie scoop and your clean hands with nonstick cooking spray to prevent the cornflakes from sticking so much.
Add several red cinnamon candies around the wreath. Finally, add a few of the holly leaf sprinkles. Repeat making wreaths, until the mixture is gone.
Allow the cornflake cookies to sit at room temperature for about 10 minutes to set. Remove them from the parchment paper, serve at room temperature and enjoy!
Notes
Tips:
Spray a small amount of nonstick cooking spray on the cookie scoop and on your hands to help reduce the flakes from sticking.
Depending on the size of your cookies, this recipe should yield 12-18 cornflake wreaths.
Storage:You can store these cornflake Christmas wreath cookies in an airtight container at room temperature for up to three days.