I’m wondering if these Holly Cookies are new to most of you, or if they are reminding you of Christmases long ago? Though I do not know the origin, everything about this recipe, from the corn flakes cereal to the amount of green food coloring, screams vintage. Despite their old-fashioned flair, they’ve been making a pretty consistent appearance at our family Christmas spread for the last few generations.
What do we love about Holly Cookies? They only have five ingredients, and they don’t require baking or frosting. Kids love to help with these, though I will say, most kids don’t love the cinnamon candy on top. In our family, some pick them off, and others would feel slighted if they were left off. One year I used cherry jelly beans cut in half and that did not go over well! Either way, they are what make these Holly Cookies look like holly!
You can find the cinnamon candies in the baking aisle (called cinnamon imperials) or in the candy aisle, called red hots.
Other than the cinnamon candy, they taste similar to a rice krispie cookie… sweet, buttery, chewy! The process is similar as well. Just melt butter over medium heat, and stir in marshmallows until they are smooth. Add some food coloring, and then the corn flakes. Drop them onto a piece of wax paper and add the cinnamon candies while they are still warm. You can use a spring-loaded ice cream scoop, or two spoons sprayed with nonstick spray. Make them as big or small as you’d like. This recipe made about 2 dozen cookies for me.
I like to store them in a festive tin between layers of wax paper to keep them from sticking together. I have wonderful memories of opening up cookie tins at my grandma’s house. I loved that the contents were always a surprise! Let me know if these Holly Cookies are part of your Christmas traditions.
PrintHolly Cookies
These adorable Holly Cookies are so festive and simple to make. With only five ingredients and no baking, kids will love to help!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 dozen 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1/4 cup butter
- 35 large marshmallows
- 1/2 teaspoon green food coloring
- 3 1/2 cups corn flakes
- cinnamon candies
Instructions
- Melt butter over medium heat. Add marshamallows and stir into the butter.
- When the marshmallows are melted into the butter, stir in green food coloring.
- Add corn flakes and stir to coat. Remove from heat.
- Spray a spring-loaded ice cream scoop with nonstick spray (or use two spoons) and drop little mounds of the cornflake mixture onto a piece of wax paper.
- Top with cinnamon candies while still warm, and then allow the cookies to cool.
- Store in an airtight container, separating layers with additional wax paper.
Nutrition
- Serving Size: 1 Cookie
- Calories: 70
- Sugar: 7.3g
- Sodium: 54mg
- Fat: 2g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0.6g
- Trans Fat: 0.1g
- Carbohydrates: 13g
- Fiber: 0.2g
- Protein: 0.5g
- Cholesterol: 5.1mg
For the absolute best taste, add the same amount of real vanilla extract as the recipe size calls for green food coloring( ex: 2x recipe says 1tsp food coloring, so also use 1tsp vanilla). The difference in flavor is amazing and you’ll never make them the old way again!
I will try that next time! Thanks!
Can I make this in a 13×9 pan and cut into squares
We made these as teenagers, and I’m 76 now. Young and old alike love them. And fun to make.
I remember these as my favorite Christmas cookie when I was a kid. I always loved the cinnamon flavor of the red hots but didn’t love the texture contrast from the cookie. Now I use hot tamales cut in half and it’s perfection! 😋