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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


  1. Microwave butter and marshmallows until melted (about 2 minutes). Stop and stir halfway through.
  2. Add extracts and food coloring, stir until incorporated.
  3. Stir in cornflakes until thoroughly coated.
  4. 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.