These festive 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.
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Just like crispy rice treats, these no-bake 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 these cornflake cookies, the blossom cookies are a favorite in my family.
Why this Recipe Works
- These no-bake cookies only need 5 ingredients and 15 minutes to prepare.
- The butter adds flavor and keeps the cookies from getting too firm.
- Using cereal makes them super easy to make.
Ingredients You’ll Need
This recipe uses large marshmallows, butter, food coloring, corn flakes, and red candies. These common ingredients are probably in your kitchen or pantry right now.
Are Marshmallows Gluten Free?
Most marshmallows found in your local grocery store are gluten free, but be sure to check the ingredients. For these cookies I used gluten free Kraft Jet-Puffed marshmallows.
How to Make Holly Cookies
- Melt butter and marshmallows and stir until smooth.
- Stir in drops of green food coloring.
- Add corn flakes and stir until well coated.
- Drop mounds of corn flake mixture on parchment paper and decorate with red candies.
- Cool until cookies are set.
- Serve and enjoy!
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Line your cookie sheets or countertop with parchment paper.
In a double boiler, over medium heat, melt the 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. Immediately add red cinnamon candies to the center of each cookie before they cool and become set.
Allow the 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.
More Gluten Free Christmas Cookie Recipes
Recipe Tips
- 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.
- If you don’t have parchment paper, foil or waxed paper will also work.
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 no bake cookies a try. I know you’ll be making them again and again!
More Gluten Free Holiday Recipes
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Recipe
Holly Cookies
Ingredients
- ½ cup unsalted butter
- 30 large marshmallows
- green food color
- 3 ½ cups corn flakes
- red candies for decorating
Instructions
- 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.
Notes
- 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.
- If you don’t have parchment paper, foil or waxed paper will also work.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2019. It was republished in 2022 with updated images, additional text and tips.
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