The holiday season is here, and my kitchen is already buzzing with activity. I absolutely love this time of year. The smells of baking, the twinkling lights, and the joy of sharing treats with loved ones is just wonderful. But let’s be honest, it can also get a little hectic.
That’s where these no bake wreath cookies come in. They are one of my favorite Easy Christmas Sweets to make when I want something festive without spending hours by the oven. This recipe is a real winner for its simplicity and charm. You get all the holiday cheer with none of the stress. What a deal!
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Why You’ll Love This Recipe
First off, this is a no bake recipe. Yes, you read that right. Your oven gets to take a break. This makes it a fantastic project for a busy day. It also means the kitchen stays nice and cool.
It’s also a really fun activity for the whole family. Kids can help mix the ingredients, drop the cookies, and decorate them. Making memories is just as important as making delicious treats, right?
The flavor combination is just so good. We are talking rich chocolate, chewy oats, sweet coconut, and a fresh minty frosting. It tastes like Christmas in a single bite. These are truly lovely Easy Christmas Sweets.
They look incredibly festive, too. Shaped like little wreaths, they add a beautiful touch to any holiday cookie platter. If you need some Quick Christmas Desserts, these are a fantastic choice. They look impressive but are secretly so simple to prepare.
Ingredients
For the Cookies
- 1/2 cup butter
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 1/2 cups quick oats
- 2 1/2 cups shredded unsweetened coconut
For the Mint Frosting
- 1/2 cup butter, at room temperature
- 1 1/2 cups icing sugar
- 1 tbsp milk
- 1/2 tsp mint extract
- green food coloring
For the Chocolate Ganache
- 3/4 cup semisweet chocolate chips
- 1 tbsp milk
- 1 tbsp butter
Step By Step Instructions
Ready to make some delicious Easy Christmas Sweets? Let’s walk through the process together. It’s simpler than you think!
Step 1: Prep Your Pans
First things first, get your cookie sheets ready. You will need two of them. Go ahead and line them with wax paper. This small step is a big deal. It prevents the cookies from sticking and makes cleanup a breeze.
Step 2: Make The Cookie Base
Grab a large pot. In it, combine your butter, granulated sugar, cocoa powder, and milk. Place the pot on the stove over medium high heat. You will want to stir it pretty often to keep it from sticking.
Bring this mixture to a boil. Once it starts boiling, let it cook for one to two minutes. Timing is important here for the cookies to set up correctly. This part of our Christmas Goodies Recipes is key.
After boiling, remove the pot from the heat. Now stir in the vanilla and salt. Finally, add the quick oats and shredded coconut. Mix everything together until it’s well combined. The mixture will be thick and smell amazing.
Step 3: Form The Cookies
Now for the fun part. Using a spoon, drop spoonfuls of the mixture onto your prepared cookie sheets. You should get about 24 cookies from this batch. I like to form them into little wreath shapes, but simple mounds are fine too.
Once all the cookies are on the sheets, pop them into the refrigerator. They need to chill until they are firm. This usually takes about 30 minutes. It’s a key step for these types of Easy Christmas Sweets.
Step 4: Whip Up The Frosting
While the cookies are chilling, let’s make the mint frosting. In a mixing bowl, add the room temperature butter, icing sugar, and one tablespoon of milk. You can use a stand mixer or a hand mixer for this.
Beat the ingredients until the frosting is creamy and smooth. Then, add the mint extract and a few drops of green food coloring. Mix again until the color is even. You want a nice, festive green.
Check the consistency. If it seems too thin, add an extra tablespoon of icing sugar. If it’s too thick, add a tiny bit more milk. You want it spreadable, not runny.
Step 5: Frost The Cookies
Take your chilled cookies out of the fridge. Gently spread a layer of the green mint frosting over each one. Once they are all frosted, they need to go back into the refrigerator to let the frosting set.
Step 6: Create The Ganache
For the final touch, we will make a simple chocolate ganache. In a small pot, combine the semisweet chocolate chips, milk, and butter. Place it on the stove over very low heat. This is one of my favorite Christmas Baking Ideas Easy tricks.
Stir constantly while the chocolate melts. You want to be careful not to scorch it. Once the chocolate is completely smooth and glossy, remove it from the heat. Let it cool for about five to ten minutes.
Step 7: Add The Finishing Touch
Take the cookies out of the fridge one last time. Drizzle or spread the slightly cooled ganache over the mint frosting. Now, back to the fridge they go. This last chill session ensures the chocolate sets completely.
How To Store Leftovers
Storing these Easy Christmas Sweets is simple. Because they have a soft, slightly gooey texture, they should be kept in the refrigerator. An airtight container is your best bet to keep them fresh.
I highly recommend placing a small piece of wax paper between the layers of cookies. This little trick prevents them from sticking together. Nobody wants to pull out a giant clump of cookies, right?
They also freeze very well. Just place them in a freezer safe container with wax paper between the layers. They will last for a few months in the freezer. Just let them thaw in the fridge for a bit before serving.
Tips
Want to make sure your cookies are just right? Here are a few friendly tips. Getting that one to two minute boil time correct is important. It helps the cookies set properly. Not boiling long enough can make them too soft.
Feel free to get creative with decorations. After adding the ganache, you could add some festive sprinkles. Little red candies can look like holly berries on your wreaths. This is a great part of many Christmas Goodies Recipes.
If you are not a fan of mint, you can easily swap the extract. Vanilla or even almond extract would be a tasty alternative for the frosting. This recipe is very flexible, making it one of the best Christmas Baking Ideas Easy to adapt.
When working with the chocolate ganache, patience is key. Melting it on low heat and stirring constantly gives you that silky smooth finish. Don’t rush this step. It’s worth the extra minute or two.
Conclusion
And there you have it. A wonderfully festive, delicious, and simple recipe for Easy Christmas Sweets. These no bake wreath cookies are sure to become a holiday staple in your home, just like they are in mine.
They bring so much joy with so little effort. They are perfect for holiday parties, cookie exchanges, or just a quiet evening at home. I hope you have as much fun making and sharing them as I do. Happy holidays and happy baking!
FAQ
Can I Use A Different Type Of Oats?
I recommend using quick oats for this recipe. They have a finer texture that works well for no bake cookies. Old fashioned or rolled oats can be used, but they will result in a much chewier, more distinct texture.
Is The Coconut Necessary?
The coconut adds great texture and flavor. However, if you are not a fan, you could try replacing it with an equal amount of additional quick oats. The final cookie will be a bit different, but still tasty.
How Long Do These Cookies Last?
When stored properly in an airtight container in the refrigerator, these Easy Christmas Sweets will stay fresh for up to a week. They are great for making ahead of time.
Can I Make These Ahead Of Time?
Absolutely. This is one of those great Quick Christmas Desserts that you can prepare in advance. You can make them a few days before you plan to serve them. They also freeze very well for longer storage, up to three months.
No Bake Mint Chocolate Wreath Cookies
These no bake mint chocolate wreath cookies are a festive and easy treat, perfect for the holidays. Enjoy rich chocolate, chewy oats, sweet coconut, and minty frosting without turning on the oven.
Requirements
Ingredients
Instructions
- Get two cookie sheets ready and line them with wax paper to prevent sticking and ease cleanup.
- In a large pot, combine butter, granulated sugar, cocoa powder, and milk. Place over medium-high heat, stirring often, and bring to a boil. Boil for one to two minutes.
- Remove the pot from heat. Stir in vanilla and salt, then add quick oats and shredded coconut. Mix until well combined.
- Drop spoonfuls of the mixture onto the prepared cookie sheets, forming wreath shapes or simple mounds. Chill in the refrigerator for about 30 minutes until firm.
- While cookies chill, prepare the mint frosting. In a mixing bowl, combine room temperature butter, icing sugar, and one tablespoon of milk. Beat until creamy and smooth using a stand or hand mixer.
- Add mint extract and a few drops of green food coloring to the frosting. Mix until the color is even. Adjust consistency with more icing sugar if too thin, or more milk if too thick.
- Take chilled cookies from the fridge. Gently spread a layer of green mint frosting over each. Return to the refrigerator to let the frosting set.
- For the ganache, combine semisweet chocolate chips, milk, and butter in a small pot. Melt over very low heat, stirring constantly, until smooth and glossy. Remove from heat and cool for five to ten minutes.
- Remove cookies from the fridge one last time. Drizzle or spread the slightly cooled ganache over the mint frosting. Return to the fridge to ensure the chocolate sets completely before serving.
Notes
Storing these no bake mint chocolate wreath cookies is simple. Keep them in an airtight container in the refrigerator for up to a week. Place wax paper between layers to prevent sticking. They also freeze well for a few months; thaw in the fridge before serving.
Achieving the correct one to two minute boil time for the cookie base is important for proper setting. Not boiling long enough can make them too soft.
Feel free to get creative with decorations! Add festive sprinkles or little red candies after the ganache to mimic holly berries on your wreaths.
If you’re not a fan of mint, you can easily swap the extract for vanilla or almond in the frosting, making this a flexible recipe to adapt.
When melting the chocolate ganache, patience is key. Stir constantly on low heat for a silky smooth finish, avoiding scorching.
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