Holiday Cornflake Cookies

Every year, I make these Holiday Cornflake Cookies, and they always bring a smile. They’re bright, chewy, and covered in festive colors that just make the kitchen feel like Christmas. The mix of soft marshmallow and crispy cornflakes gives the best texture ever.

They’re super easy too. I just melt the butter and marshmallows, stir in the cornflakes, and shape them into cute little wreaths. The best part is adding the tiny red candy “berries” on top — it’s the perfect finishing touch.

These cookies aren’t just treats — they’re little bites of holiday joy. When they set and sparkle on the cookie tray, it feels like the season has truly begun.

Why You’ll Love This Recipe

• Festive and Delicious: The combination of crunchy cornflakes, sweet cranberries, and nutty pecans screams holiday cheer.
• Quick and Easy: Whip up a batch in under an hour.
• Perfect for Gifting: Their vibrant colors and unique texture make them a standout addition to any cookie tin.
• Customizable: Swap out ingredients for endless variations.

Necessary Tools

Here are the tools you’ll need to make these delightful cookies:

• Large Mixing Bowl: For combining ingredients.
• Electric Mixer: To cream the butter and sugar.
• Whisk: For mixing dry ingredients.
• Baking Sheets: To bake the cookies.
• Parchment Paper: To prevent sticking.
• Measuring Cups and Spoons: For precise measurements.
• Wire Rack: For cooling the cookies evenly.

Ingredients

Here’s what you’ll need to create these festive cookies:

Wet Ingredients:

• Unsalted Butter: 1 cup, softened.
• Granulated Sugar: 1 cup.
• Egg: 1 large.
• Vanilla Extract: 1 teaspoon.

Dry Ingredients:

• All-Purpose Flour: 1 1/2 cups.
• Baking Powder: 1/2 teaspoon.
• Salt: 1/4 teaspoon.

Mix-Ins:

• Cornflakes: 3 cups, slightly crushed.
• Dried Cranberries: 1/2 cup.
• Chopped Pecans: 1/2 cup.
• Optional Mini Chocolate Chips: 1/4 cup.

Variations for Holiday Cornflake Cookies

• Add White Chocolate: Substitute mini chocolate chips with white chocolate chips for a creamier flavor.
• Use Raisins: Swap dried cranberries with raisins or dried cherries.
• Make It Gluten-Free: Use a 1:1 gluten-free baking flour.
• Add Spices: Mix in a pinch of cinnamon or nutmeg for a warm holiday touch.
• Make Them Vegan: Replace butter with vegan butter, the egg with a flaxseed egg, and ensure your chocolate chips are dairy-free.

Step-by-Step Instructions

1. Prepare the Ingredients

Start by gathering and measuring all your ingredients. Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper for easy cleanup.

2. Cream the Wet Ingredients

Using an electric mixer, beat the softened butter and granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined.

3. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

4. Fold in the Mix-Ins

Gently fold in the crushed cornflakes, dried cranberries, chopped pecans, and mini chocolate chips (if using) with a spatula. The dough will be thick and slightly sticky.

5. Scoop the Dough

Using a cookie scoop or spoon, portion the dough into 1.5-2 tablespoon-sized balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.

6. Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they’ll set as the cookies cool.

7. Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving and Decoration

• Festive Presentation: Sprinkle the cookies with powdered sugar for a snowy effect, or drizzle melted white chocolate for added sweetness.
• Serve with Drinks: Pair with a glass of milk, hot cocoa, or mulled wine for a perfect holiday treat.
• Add to Cookie Platters: Arrange alongside other holiday favorites like gingerbread cookies and sugar cookies for a beautiful display.

Storing Holiday Cornflake Cookies

• Room Temperature: Store cookies in an airtight container for up to 1 week.
• Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container. Store for up to 3 months. Thaw at room temperature before serving.
• Make-Ahead Dough: The dough can be prepared and refrigerated for up to 48 hours or frozen for up to 3 months. Let it soften slightly before baking.

Nutrition Information

Serving Size	Calories	Fat	Carbs	Protein
1 Cookie	120	7g	14g	2g

FAQs for Holiday Cornflake Cookies

Can I make these cookies ahead of time?

Yes! The dough can be refrigerated for up to 48 hours or frozen for 3 months. Baked cookies also freeze well.

Can I substitute cornflakes with another cereal?

Absolutely! Try using Rice Krispies or crushed Cheerios for a different texture.

How can I make these cookies healthier?

Use whole wheat flour, reduce the sugar slightly, or substitute butter with coconut oil.