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For me, this recipe is an exercise in pure Christmas nostalgia. This cornflake holly is something my mom made when I was very little (except she made them as wreathes). As I got older, she dropped them from her line-up in favor of more sophisticated treats. But a couple years ago, I stumbled upon a recipe for this old classic and whipped them up myself.
The results were as yummy as I remembered! The key to this recipe is the almond extract—it gives the holly a nice cherry flavor that sets them apart from your traditional cereal cookie. Plus, they are simple to make and kids will love to get in on the action!
- 1/4 cup butter
- 4 cups (10 oz) miniature marshmallows
- 5 cups cornflakes (do not use frosted flakes)
- ½ tsp almond extract
- ½ tsp vanilla extract
- Green food coloring
- Cinnamon red hot candies
- Microwave butter and marshmallows until melted (about 2 minutes). Stop and stir halfway through.
- Add extracts and food coloring, stir until incorporated.
- Stir in cornflakes until thoroughly coated.
- Drop by spoonfuls onto greased waxed paper and press three cinnamon candies onto each piece of holly. NOTE: You can gently shape into an oblong, “holly” shape with lightly-greased fingers.