These festive, no-bake Holly Cookies, are an easy addition to your holiday dessert platter, or Christmas cookie tray. The bright green cookies topped with red candies look like pieces of holly.
Holly Cookies
Just like crispy rice treats, these Holly Cookies are loved by kids and adults. The sweet combination of corn flakes, butter, and marshmallows is hard to resist.
Some people like to shape these cookies into wreaths, but I prefer the quicker method of dropping the mixture in mounds. I use a tablespoon from my flatware to scoop out the coated cornflakes and another tablespoon to push the mixture onto the parchment paper.
If you’re not a fan of marshmallows, but still want an easy cookie recipe for the holidays, try my Gluten Free Peanut Butter Blossoms. Like the Holly Cookies, the blossom cookies are a favorite in my family.
These no-bake Holly Cookies are quick and easy to prepare. You only need 15 minutes and the following 5 ingredients:
- Large marshmallows
- Unsalted butter
- Green food color
- Corn flakes
- Red candies (for decorating)
Are marshmallows gluten free?
Most marshmallows found in your local grocery store are gluten free, but be sure to check the ingredients. For these Holly Cookies I used gluten free Kraft Jet-Puffed marshmallows.
How to Make Holly Cookies
Line your cookie sheets or countertop with parchment paper or foil.
In a double boiler, over medium heat, melt the butter and marshmallows (photo 1). Stir with a wooden spoon until completely melted and smooth. Reduce heat to low.
Add a few drops of green food color to the marshmallow mixture and stir to combine (photos 2 & 3). Add additional food color to achieve the desired color.
Pour corn flakes into the marshmallow mixture and stir until completely coated (photo 4).
Use a large tablespoon to drop the mixture in mounds onto the parchment paper or foil. Immediately add 3 red candies to the center of each cookie before they cool and become set.
Allow the holly cookies to cool and set up before serving.
You can make these festive cookies ahead of time. They will stay fresh, stored in an airtight container, for 3-4 days. Once the cookies are cooled and set, you can stack them and they won’t stick together.
Tips for Making Holly Cookies
- Using a double boiler prevents the butter and marshmallows from burning. It also allows you to keep the cookie mixture warm while you scoop out individual mounds and add the candies. If you don’t have a double boiler, you can make one. Simply place a heat proof bowl over a saucepan partially filled with simmering water.
- Add the red candies immediately after scooping the mixture onto the parchment paper. If the mixture cools and sets up, the candies won’t stick. I keep the candies in a little bowl so they are ready to be quickly added to the cookies.
During the holiday season, I have a tough time keeping these festive cookies in stock. Friends and family can’t get enough of them. They’re perfect for cookie exchanges or to simply add color to any Christmas dessert platter.
If you’re looking for a quick and easy recipe to add to your holiday celebrations, give these Holly Cookies a try. I know you’ll be making them again and again!
MORE GLUTEN FREE HOLIDAY RECIPES
- Festive Holiday Gluten Free Almond Puff
- Gluten Free Chocolate Crinkle Cookies
- Cranberry Coffee Cake
- Gluten Free Pumpkin Bars
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These festive, no-bake Holly Cookies, are an easy addition to your holiday dessert platter, or Christmas cookie tray.
- 1/2 cup unsalted butter
- 30 large marshmallows
- green food color
- 3 1/2 cups corn flakes
- red candies for decorating
Line cookie sheets or countertop with parchment paper or foil.
In a double boiler, over medium heat, melt butter and marshmallows. Stir with a wooden spoon until completely melted and smooth. Reduce heat to low.
Add a few drops of green food color to the marshmallow mixture and stir to combine. Add additional food color to achieve the desired color.
Pour corn flakes into the marshmallow mixture and stir until completely coated.
Use a large tablespoon to drop the mixture in mounds onto the parchment paper or foil. Immediately add 3 red candies to the center of each cookie before they cool and become set.
Allow the holly cookies to cool and set up before serving or storing.
- Using a double boiler prevents the butter and marshmallows from burning. It also allows you to keep the cookie mixture warm while you scoop out individual mounds and add the candies. If you don’t have a double boiler, you can make one. Simply place a heat proof bowl over a saucepan partially filled with simmering water.
- Add the red candies immediately after scooping the mixture onto the parchment paper. If the mixture cools and sets up, the candies won’t stick. I keep the candies in a little bowl so they are ready to be quickly added to the cookies.
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