Leave it to the Jewels of New York founder—and Lonny's go-to recipe guru—Diana Yen to turn a childhood favorite into a holiday sweet that's sure to beat out the competition at the local cookie exchange. (Especially when paired with these adorable snowmen meringues.) This no-bake cookie wreath is a festive take on the classic Rice Krispies treat, with an elegant adult-approved twist. Here, crunchy cereal is coated in a melted marshmallow spread that's laced with matcha powder, which also gives the cookies their signature green hue. Pass them out or save them for Santa—just don't let one of them go to waste.
Matcha Wreath Cookies
Makes a dozen cookies
- 1 stick unsalted butter
- 3 cups mini marshmallows or 4 cups large marshmallows
- 1 tablespoons matcha powder
- 1 teaspoon vanilla extract
- green food coloring
- 4 cups cornflake cereal
- colored pearl dragees or candies
- cooking spray
Line a sheet pan with parchment paper and spray with nonstick cooking spray. Melt the butter in a large saucepan over low heat. Add the marshmallows and matcha powder and stir constantly with a wooden spoon, until the marshmallows are melted and the mixture is smooth. Add the vanilla extract and stir to combine. (You may add green food coloring until desired color is achieved.) Add the cornflakes and stir them until they are fully coated by the marshmallow mixture.
Working quickly, use a spoon to drop 2-tablespoon mounds of the cereal onto the parchment paper. Flatten the mounds into a circle and use the blunt end of a chopstick to form a hole in each circle. Place pearls or candies on the wreaths as desired and allow to set at room temperature and peel from the parchment paper.