Description
Holly Cookies are festive, no-bake treats featuring crunchy corn flakes coated in a sweet, buttery marshmallow mixture tinted green for a holiday touch, topped with cinnamon candies for added flavor and decoration. These quick and easy-to-make cookies are perfect for seasonal celebrations and require minimal ingredients and effort.
Ingredients
Basic Ingredients
- 1/4 cup butter
- 35 large marshmallows
- 1/2 teaspoon green food coloring
- 3 1/2 cups corn flakes
- Cinnamon candies
Instructions
- Melt Butter: Melt the butter over medium heat in a saucepan, ensuring it melts evenly without burning.
- Add Marshmallows: Add the large marshmallows to the melted butter and continuously stir until they are fully melted and combined with the butter, creating a smooth mixture.
- Add Food Coloring: Stir in 1/2 teaspoon of green food coloring to the marshmallow and butter mixture, mixing thoroughly to achieve a consistent green color.
- Coat Corn Flakes: Remove the saucepan from heat. Add the corn flakes and gently stir to coat all the flakes evenly with the marshmallow mixture.
- Form Cookies: Spray a spring-loaded ice cream scoop with nonstick spray or use two spoons to drop small mounds of the coated cornflake mixture onto a piece of wax paper, shaping them into cookies.
- Add Toppings: While the cookies are still warm, place cinnamon candies on top of each cookie for decoration and added flavor.
- Cool and Store: Allow the cookies to cool completely and set on the wax paper. Once cooled, store them in an airtight container, separating layers with additional wax paper to prevent sticking.
Notes
- Ensure marshmallows are fully melted before adding corn flakes to achieve proper coating.
- Use nonstick spray or spoons to prevent sticking when forming cookies.
- You can substitute cinnamon candies with other festive candies or sprinkles as desired.
- Keep cookies stored in an airtight container to maintain freshness and crunch.
- These cookies are best enjoyed within a few days for optimal texture and flavor.
