Holly Cookies

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I’ve been making this easy recipe for Holly Cookies for many years!  Everyone loves them!

Holly Cookies with red cinnamon candy berries

You should know that these Holly Cookies aren’t really cookies in the literal sense.  They’re more like Rice Krispie treats made with corn flakes instead of Rice Krispies– and with added green coloring.  The corn flakes are perfect for making these look like holly leaves.  Added cinnamon red hot candies act as berries for the holly.

Some people like to make these into a round shape and call them holly wreaths instead of bunches of holly.  You can certainly do that.  If you’re not so picky, then just put them in little blobs and that makes it so much easier.  They are perfectly cute as little pieces of holly.

Holly Cookies

After you make these, if you let them sit for a while, they set up nicely and you’ll be able to stack them without worrying about them sticking to each other.

I make these every year and add them to my holiday cookie platters.  They’re nice for gifting, bringing along to a party or using for a holiday cookie exchange.  Everyone loves Holly Cookies!

Holly Cookies

Holly Cookies

Another nice thing about making Holly Cookies is that they’re a pretty affordable treat to make.  There’s no chocolate involved (which can be expensive).  The main ingredients- marshmallows, corn flakes and butter are pretty mainstream and can usually be found on sale.

Plan ahead at the beginning of the season and be on the lookout for holiday ingredient sales at your market!  Walmart seems to have pretty reasonable prices on seasonal ingredients too.

Holly Cookies

If you’re looking for more treats for your holiday cookie platters, you might like to try my Molasses- Honey Ginger Cookies or these Chocolate- Peppermint StarsDark Chocolate Candy Cane Cookies, Red Velvet Shortbread Cookies and Vanilla- Almond Spritz Cookies are festive cookie choices too!

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5 from 6 votes

Holly Cookies

These super simple Holly Cookies are a great addition to holiday baking!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 24 cookies
Calories 77kcal
Course Dessert
Cuisine American
Keyword christmas, cookies, holly


  • 1/2 cup (1 stick) butter
  • 30 large (regular, not jumbo) marshmallows
  • 1/2 teaspoon vanilla extract
  • teaspoons green food coloring
  • cups corn flakes
  • red cinnamon candies


  • In a large pot, melt the butter and marshmallows over medium heat, stirring constantly. Add the vanilla and food coloring. Stir in the corn flakes. 
  • Grease a spoon and drop spoonfuls of the mixture onto a greased cookie sheet, or vegetable oil sprayed wax paper. Place 3 red cinnamon candies on each bunch of "holly," pressing slightly so they stick.
  • Let sit until they have cooled and set.



  • To make these gluten-free, just be sure to use brands of marshmallows and corn flakes that are known to be GF.


Serving: 1cookie | Calories: 77kcal | Carbohydrates: 10g | Protein: 0g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 6mg | Fiber: 0g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 0.8mg | Calcium: 1mg | Iron: 1.2mg
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Lori Lange of Recipe Girl

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  • Sylvia wrote:

    How do you prevent the corn flakes from breaking into small pieces?

    • Lori Lange wrote:

      It’s okay if they break apart a bit.

  • Laurie wrote:

    Could you use Special K instead of corn flakes?o

    • Lori Lange wrote:

      Haven’t thought of that, but I guess so!

  • Kylie McGovern wrote:

    Can you please advise how far ahead you can make these. Thanks for your time.

    • Lori Lange wrote:

      They’re like Rice Krispie treats… so I wouldn’t make them more than a day or two in advance.

  • Susan Mary Balistreri wrote:

    I’m planning on making these this weekend. How long do they last (shelf life). Can I freeze them? store in the refrigerator? or at room temperature?

    • Lori Lange wrote:

      Because these are made with corn flakes and marshmallows, they’ll last as long as regular Rice Krispies treats would last. Place them in a single layer inside a resealable freezer bag if you need to keep them fresh for longer than two days (room temp). I have never tried freezing them, so I’m not sure I can recommend that.

  • Aysegul Sanford wrote:

    Sooo cute and festive. Can’t wait for the holidays to serve these to my family.

  • Toni | Boulder Locavore wrote:

    This is really cute!

  • Jennifer Farley wrote:

    This is such a fun recipe! So perfect for upcoming holidays.

  • Joanne wrote:

    These are so pretty and festive, and actually taste good too!

  • Carrie wrote:

    So cute , love these

  • Melissa Sperka wrote:

    These are so fun to make the kiddos love helping!

  • Regina wrote:

    Need to substitute mini marshmallows for the large. Any suggestions? Thanks.

    • Lori Lange wrote:

      1 Regular Marshmallow = 13 Miniature Marshmallows (OR) 8 Regular Marshmallows = 1 cup mini marshmallows

  • Jill Lauman wrote:

    Place in fridge to set. Then dip each cookie in fine baker’s sugar.
    Store in between layers of wax paper. Freezes well if you want to
    make ahead.

  • Laura wrote:

    My sons favorite!  I’m gonna surprise him this year!!  Thanks!

  • KayleneP @ The Links Site wrote:

    Love this idea – these would be great using any colour throughout the year!

  • Crystal Wright wrote:

    I’ve been eating these since kindergarten…and have been making them for years…they are one of my favorite cookies!

  • Amy Boquist wrote:

    I have always shape the cornflakes into wreaths and called them wreath cookies..

  • Teri wrote:

    My aunt used to make these every Christmas and we always called them corroded Corn Flakes! YUM!