Little Debbie Christmas Wreath Cookies Recipe

I have to be honest with you — these Little Debbie Christmas Wreath Cookies are one of those festive treats that make me feel like a kid again. Every time I bite into one, it’s like Christmas morning in cookie form — sweet, chewy, and impossibly nostalgic. If you grew up loving Little Debbie’s holiday snacks, this homemade version will make your kitchen smell like pure Christmas joy (and it’ll probably bring a smile to your face too).

A Little Introduction

These Christmas wreath cookies are made with crispy cornflakes coated in gooey, buttery marshmallow goodness, tinted a cheerful holiday green, and decorated with little “holly berries” made from red candies. They’re chewy, crunchy, sweet, and so festive — like edible ornaments that actually taste amazing.

The best part? They’re quick, no-bake, and fun to make with kids (or on your own while holiday music plays in the background). Think of them as a nostalgic cross between Rice Krispie treats and Christmas decor, but way more charming.

Why This Recipe Is So Special

What makes these cookies special isn’t just how cute they look — it’s how easy and forgiving they are. You only need a few ingredients and a few minutes at the stove. They’re also a wonderful way to make something festive without turning your oven on, which, in the middle of holiday chaos, feels like a small miracle.

Plus, this recipe is my own playful homage to the cozy sweetness of Little Debbie snacks — simple, delightful, and full of holiday cheer.

Why You’ll Love This Recipe

• 🎄 Festive and nostalgic: The colors, the texture, the flavor — everything about these cookies screams Christmas joy.
• 🍯 No baking required: Perfect for busy days when you still want something homemade and impressive.
• 👩‍🍳 Beginner-friendly: You can’t mess these up. Even if they’re not perfectly shaped, they’ll still taste amazing.
• 🕒 Quick to make: From start to finish, you’ll be done in about 20 minutes.
• 💚 Customizable: Change up the color, flavor, or candy decorations however you like!

Tools You’ll Need

You don’t need anything fancy here — just a few basics:

• Large saucepan – For melting butter and marshmallows. (Non-stick works best!)
• Wooden spoon or silicone spatula – Helps mix the sticky marshmallow mixture into the cornflakes evenly.
• Measuring cups and spoons – You’ll need these for precise measurements of butter, marshmallows, and cereal.
• Baking sheet – To lay out the cookies to cool and set.
• Parchment paper – Keeps things from sticking (trust me, this step saves you from scrubbing later).
• Cooking spray or butter – To lightly grease your spoon or hands for shaping the cookies without mess.

Ingredients

(Makes about 12–15 wreaths)

• 4 tablespoons (56 g) unsalted butter
• 30 large marshmallows (about 10 oz / 280 g) or 5 cups mini marshmallows (250 g)
• 1 teaspoon (5 mL) vanilla extract
• 1 teaspoon (5 mL) green food coloring (gel works best for vibrant color)
• 4 cups (120 g) cornflakes cereal
• Red cinnamon candies or mini M&Ms – for decorating as “holly berries”

Optional:

• A pinch of salt – balances the sweetness beautifully.

Step-by-Step Instructions

1. Melt the butter

In a large saucepan over low heat, melt the butter slowly. Don’t rush this step — low and slow keeps the marshmallows from burning later.

Personal tip: I like to swirl the pan a little to make sure the butter coats the sides — it helps prevent sticking later on.

2. Add marshmallows

Once the butter is melted, add in the marshmallows. Stir constantly until they melt into a smooth, glossy mixture. This should take about 3–5 minutes.

If your mixture looks lumpy or grainy, just keep stirring gently — it will smooth out as the marshmallows melt.

3. Add vanilla and food coloring

Remove the pan from heat, stir in the vanilla extract, and then add your green food coloring. Keep stirring until the color is even and merry-green.

You can adjust the green shade here — go for light minty green or bold Christmas tree green!

4. Fold in cornflakes

Pour the cornflakes into the pan and gently fold them in until they’re completely coated. Be patient and gentle — you don’t want to crush all the flakes.

This part smells amazing — buttery, toasty, and sweet.

5. Shape your wreaths

Spoon small portions (about ¼ cup each) onto parchment paper. Lightly grease your fingers or the back of a spoon and shape each mound into a wreath — a simple ring shape works perfectly.

Don’t worry if they’re not perfect circles! The “rustic” look adds charm — like snowflakes, no two are the same.

6. Decorate

While the cookies are still warm, press three red candies onto each wreath to look like holly berries.

If you wait too long, the candies won’t stick well, so decorate while they’re still a little tacky.

7. Let them set

Let the wreaths cool completely at room temperature for about 30 minutes before serving or storing.

If you’re impatient (like me), you can pop them in the fridge for 10–15 minutes to speed things up.

Serving Ideas

• Arrange them on a holiday platter with powdered sugar “snow.”
• Wrap individually in clear cellophane for sweet edible gifts.
• Use them to decorate a dessert table — they double as festive centerpieces!
• Pair with hot cocoa, coffee, or warm milk for the ultimate cozy treat.

Variations and Customization

• Flavor twist: Add a few drops of peppermint extract for a minty Christmas spin.
• Color play: Try red wreaths with green candies for a fun twist.
• Texture: Mix in a handful of crushed pretzels or toasted coconut for extra crunch.
• Kid-friendly: Let kids decorate their own wreaths with sprinkles or colored sugar!

Storage & Make-Ahead Tips

• Room temperature: Store in an airtight container for up to 5 days. Layer with parchment paper to prevent sticking.
• Make ahead: You can make these 1–2 days before your party. They hold up beautifully!
• Freezing: Not recommended — the cereal softens and loses its crunch when thawed.

Pro Tips & Mistakes to Avoid

💡 Pro Tips

• Use fresh marshmallows — old, dry ones won’t melt smoothly.
• A silicone spatula makes mixing and shaping so much easier (and less sticky).
• Work quickly after adding the cornflakes — the mixture sets fast!
• If you want perfectly round wreaths, use a greased biscuit cutter as a guide.

🚫 Mistakes to Avoid

• Don’t melt the butter or marshmallows on high heat — they’ll scorch and taste off.
• Avoid overmixing the cornflakes — they’ll break and turn mushy.
• Don’t skip greasing your hands or spoon when shaping — it’s a sticky situation otherwise!

Recipe Summary

• Yield: 12–15 cookies
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Per Cookie: ~130 calories | 4g fat | 24g carbs | 1g protein

A Warm Closing Note

There’s something wonderfully heartwarming about making these Little Debbie Christmas Wreath Cookies — they’re simple, joyful, and just the right amount of messy fun. When you make them, you’re not just making cookies — you’re creating a little holiday magic.