17 Christmas Baked Goods Recipes for Holiday Cheer

You know that magical feeling when your kitchen smells like cinnamon, sugar, and pure holiday joy? These 17 Christmas baked goods recipes are your ticket to spreading that cheer. From classic cookies to quick breads, each one is simple enough for busy home cooks. Let’s make this season deliciously memorable!

Classic Gingerbread Cookies

For the ultimate festive treat, these classic gingerbread cookies are a must-bake. With deep molasses richness and a bold blend of ginger, cinnamon, and cloves, they capture the spirit of the season. Follow these steps to create perfectly spiced cookies ready for royal icing decorations.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Cookie Dough

• 3 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup European-style unsalted butter, softened
• 1/2 cup dark brown sugar, firmly packed
• 1/2 cup unsulphured molasses
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon vanilla extract

Royal Icing

• 2 cups confectioners' sugar, sifted
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• Gel food coloring (optional)
• Festive sprinkles (optional)

Instructions

1. In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
2. In a large bowl, beat softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
3. Add molasses, beaten egg, and vanilla extract to the butter mixture; beat until well combined, scraping down sides as needed.
4. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until incorporated. Do not overmix — overworking develops gluten and makes cookies tough.
5. Divide dough into two discs, wrap each in plastic wrap, and refrigerate for at least 2 hours or until firm. Chilling prevents spreading and makes rolling easier.
6. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
7. On a lightly floured surface, roll one disc of dough to 1/4-inch thickness. Use cookie cutters to cut shapes, then transfer to prepared baking sheets, spacing 1 inch apart.
8. Bake for 8-10 minutes, until edges are set and centers appear slightly puffed. For crispier cookies, bake an extra minute; for softer, remove at 8 minutes.
9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
10. To make royal icing: In a bowl, whisk confectioners' sugar, milk, and vanilla extract until smooth and thick. If too thin, add more sugar; if too thick, add milk drop by drop.
11. Divide icing into small bowls and tint with gel food coloring if desired. Transfer to piping bags or squeeze bottles.
12. Pipe outlines and details onto cooled cookies. Add sprinkles immediately while icing is wet. Allow icing to set at room temperature for 1-2 hours before storing.

Vastly improved with a dollop of whipped cream or a dusting of powdered sugar, these cookies offer a perfect balance of spice and sweetness. Their crisp edges and chewy centers make them ideal for both decorating and dunking in hot cocoa.

Peppermint Chocolate Brownies

Starting with a rich, fudgy brownie base, this recipe layers in a creamy chocolate ganache and a festive crunch of crushed peppermint. Each step is designed for beginner bakers to achieve perfect results. Let's dive into the process.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup premium unsweetened cocoa powder
• 1/4 teaspoon fine sea salt
• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips (60% cacao)
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed peppermint candies

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until smooth and well combined.
3. Add the lightly beaten eggs and vanilla extract, whisking vigorously for about 1 minute until the mixture is glossy and slightly thickened.
4. Sift the all-purpose flour, cocoa powder, and fine sea salt over the wet ingredients, then fold gently with a spatula until just combined — do not overmix, or the brownies will be cakey.
5. Pour the batter into the prepared pan and spread it evenly to the edges.
6. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached. Cool the brownies completely in the pan on a wire rack.
7. While the brownies cool, make the ganache: heat the heavy cream in a small saucepan over medium heat until it just begins to simmer — do not boil.
8. Place the semisweet chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 2 minutes, then stir until smooth and glossy.
9. Stir in the peppermint extract until fully incorporated. Allow the ganache to cool for 5 to 10 minutes, until it thickens slightly but is still pourable.
10. Pour the ganache over the cooled brownies and spread it evenly with an offset spatula.
11. Immediately sprinkle the crushed peppermint candies over the ganache while it's still wet, pressing gently so they adhere.
12. Refrigerate the brownies for at least 30 minutes to set the ganache. Then lift out with the parchment, slice into 12 squares, and serve.

Taste the fudgy brownie base that gives way to a silky ganache with a cool peppermint finish. The crushed candies add a satisfying crunch and festive sparkle. These are perfect for holiday gatherings or as homemade gifts.

Eggnog Snickerdoodles

Welcome to a cozy holiday twist on a classic cookie. These Eggnog Snickerdoodles combine the warm spice of traditional snickerdoodles with the rich, creamy flavor of eggnog. Let's dive into the step-by-step process to ensure perfect results every time.

Serving: 36 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1/3 cup high-quality eggnog, well shaken
• 1 teaspoon pure vanilla extract

Cinnamon-Sugar Coating

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg until evenly combined. Set aside.
2. In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even creaming.
3. Add the lightly beaten eggs, eggnog, and vanilla extract to the butter mixture. Beat on low speed until just incorporated—do not overmix. The batter may look slightly curdled; that's expected.
4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky. Avoid overmixing to keep cookies tender.
5. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours. Chilling solidifies the fat, prevents spreading, and deepens the flavor. Tip: For easiest handling, chill overnight.
6. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
7. In a small shallow bowl, combine the 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating. Stir with a fork to blend.
8. Using a 1.5-tablespoon cookie scoop (or your hands), portion the chilled dough into 1.5-inch balls. Roll each ball between your palms to create a smooth sphere.
9. Roll each dough ball in the cinnamon-sugar mixture, coating thoroughly. Place the coated balls 2 inches apart on the prepared baking sheets. Tip: For a thicker coating, press the sugar gently into the dough.
10. Bake one sheet at a time in the preheated oven for 10-12 minutes, until the edges are set and the centers are still slightly soft and puffed. The cookies will continue to set as they cool. Do not overbake—they should look pale with just a hint of golden at the edges.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The centers will collapse slightly, creating a crinkled top.

With their soft, pillowy interior and crisp cinnamon-sugar crust, these Eggnog Snickerdoodles are a festive triumph. Serve them alongside a glass of cold milk or a warm mug of eggnog for an extra indulgent treat that captures the spirit of the season.

Cranberry Orange Pound Cake

Baking a moist and flavorful pound cake is all about balancing tart and sweet, and this cranberry orange version delivers beautifully. The bright citrus notes complement the juicy bursts of cranberries, all wrapped in a tender, buttery crumb. Follow these steps closely, and you'll have a stunning cake that's perfect for brunch or dessert.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

For the Cake

• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (113g) European-style unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 tablespoon finely grated orange zest (from 1 large orange)
• 1/2 cup (120ml) well-shaken buttermilk
• 1 heaping cup (150g) fresh cranberries, coarsely chopped

For the Glaze

• 1 cup (120g) confectioners' sugar, sifted
• 2 tablespoons fresh orange juice (from the zested orange)
• 1/4 teaspoon finely grated orange zest

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter, then dust with a tablespoon of all-purpose flour, tapping out the excess.
2. In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and fine sea salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened European-style butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides as needed.
4. With the mixer on low, add the lightly beaten pasture-raised eggs one at a time, beating well after each addition until fully incorporated. Add the vanilla extract and the 1 tablespoon of orange zest, mixing just until combined.
5. Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Mix only until just combined after each addition; do not overmix.
6. Using a flexible spatula, gently fold the coarsely chopped fresh cranberries into the batter until evenly distributed. Take care not to overfold, which can make the cake tough.
7. Pour the batter into the prepared loaf pan and spread it into an even layer. Bake on the center rack for 50 to 55 minutes, or until a wooden toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter).
8. Allow the cake to cool in the pan on a wire rack for 10 minutes. Then turn it out onto the rack and let it cool slightly until warm, about 15 minutes more.
9. While the cake cools, prepare the glaze: In a small bowl, whisk together the sifted confectioners' sugar, fresh orange juice, and remaining 1/4 teaspoon orange zest until smooth and pourable. If too thick, add a few drops more juice; if too thin, add a little more sugar.
10. Place the warm cake on a serving plate or cooling rack set over a baking sheet. Pour the glaze over the top of the cake, letting it cascade down the sides. Allow the glaze to set for about 10 minutes before slicing.

Zesty and tart, this cake offers a bright contrast to the buttery crumb, while the glaze adds a sweet, glossy finish. Serve thick slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream for an indulgent treat that highlights the flavors of the season.

Snowball Cookies with Pecans

During the holiday season, these snowball cookies with pecans become a must-bake treat. They are tender, buttery shortbread loaded with toasted pecans and blanketed in a snowy coat of powdered sugar. Perfect for cookie exchanges or a cozy afternoon snack.

Serving: 36 | Prep Time: 25 minutes | Cooking Time: 15 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for coating
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon fine sea salt
• 1 cup pecans, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and 1/2 cup powdered sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
3. Add the vanilla extract and mix until incorporated.
4. In a separate bowl, whisk together the all-purpose flour and sea salt.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until the dough comes together. Do not overmix.
6. Fold in the finely chopped pecans with a spatula until evenly distributed.
7. Cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling prevents the cookies from spreading too much during baking.
8. Once chilled, scoop out rounded tablespoonfuls of dough and roll into 1-inch balls. Place them about 1 inch apart on the prepared baking sheets.
9. Bake for 12 to 15 minutes, until the edges are just barely golden and the tops look set. For even baking, rotate the pans halfway through.
10. Allow the cookies to cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in a bowl of extra powdered sugar until fully coated. The warmth helps the sugar stick.
11. Transfer the cookies to a wire rack and let them cool completely. Once cool, roll them in powdered sugar a second time for a snowy, professional finish.

Just one bite reveals a melt-in-your-mouth texture with a nutty crunch. Serve these alongside a cup of hot cocoa or coffee, or package them in festive tins for gifting. They stay fresh for up to a week if stored in an airtight container.

Chocolate Peppermint Cupcakes

Perhaps the perfect winter treat, these Chocolate Peppermint Cupcakes combine rich, moist chocolate cake with a creamy peppermint buttercream and a crunch of crushed candy cane.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 18 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup high-quality unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup well-shaken buttermilk
• 1/2 cup vegetable oil
• 2 pasture-raised large eggs, lightly beaten
• 2 tsp pure vanilla extract
• 1 cup hot water
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4 cups confectioners' sugar
• 2 tbsp heavy cream
• 1 tsp peppermint extract
• 1/2 cup crushed candy canes

Instructions

1. Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners. Tip: For even baking, ensure your oven rack is in the center position.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and fine sea salt until thoroughly combined.
3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, lightly beaten eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined—do not overmix. Tip: Overmixing can result in dense cupcakes; stop as soon as no dry streaks remain.
5. Add the hot water to the batter and whisk until fully incorporated; the batter will be thin. This creates a moist crumb.
6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. A standard ice cream scoop works well for consistent portions.
7. Bake for 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. Rotate the pan halfway through for even browning.
8. Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes, then remove them from the pan and cool completely on the rack. Tip: Do not frost warm cupcakes or the buttercream will melt.
9. While cupcakes cool, make the frosting: In a large bowl, beat the softened unsalted butter until smooth and creamy using an electric mixer on medium speed.
10. Gradually add the confectioners' sugar, 1 cup at a time, beating on low speed until incorporated, then increase to medium speed and beat until fluffy, about 2 minutes.
11. Add the heavy cream and peppermint extract, then beat on medium-high speed for another 1–2 minutes until light and airy. Tip: Taste the frosting and add a drop more extract if desired, but avoid overdoing it—peppermint is potent.
12. Once cupcakes are completely cool, spread or pipe the peppermint buttercream onto each cupcake. Immediately sprinkle with crushed candy canes, pressing lightly to adhere.

Just a bite of these cupcakes delivers a festive burst of chocolate and cool peppermint, making them a holiday favorite. Serve them alongside a mug of hot cocoa for a cozy, indulgent pairing.

Apple Cider Donuts

Using fresh apple cider and warm cinnamon, these baked donuts capture the essence of autumn in every bite. Perfect for a cozy morning treat, they're simpler than fried but just as satisfying.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Donuts

• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 1/3 cup fresh apple cider
• 1/4 cup buttermilk
• 1 pasture-raised large egg, lightly beaten
• 1/4 cup unsalted butter, melted and cooled slightly
• 1 teaspoon pure vanilla extract

For the Cinnamon-Sugar Coating

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and lightly grease a standard 12-well donut pan with nonstick spray.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly distributed.
3. In a separate medium bowl, combine the sugar, apple cider, buttermilk, beaten egg, melted butter, and vanilla extract. Whisk until smooth and well blended.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until no streaks of flour remain. Be careful not to overmix, or the donuts will become tough.
5. Transfer the batter to a piping bag or a sturdy zip-top bag with the corner snipped off. Pipe the batter into the prepared donut wells, filling each about 2/3 full.
6. Bake for 10 to 12 minutes, until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean. Let them cool in the pan for 2 minutes, then transfer to a wire rack.
7. While the donuts are still warm but not hot, prepare the coating: in a shallow bowl, stir together the sugar and cinnamon for the coating.
8. Brush each warm donut lightly with the melted butter, then immediately dredge in the cinnamon-sugar mixture, turning to coat evenly. Tap off any excess and place on a cooling rack.
9. For best texture, serve within a few hours, but they can be stored in an airtight container at room temperature for up to 2 days.

Once baked, these donuts are tender and cakey with a crisp cinnamon-sugar crust. They pair perfectly with a hot mug of spiced tea for a cozy morning treat.

Linzer Cookies with Raspberry Jam

Linzer cookies, with their delicate almond flavor and festive heart-shaped cutout, are a beloved classic that never fails to impress. This recipe guides you through each step to create perfectly crisp, tender sandwich cookies filled with sweet-tart raspberry jam.

Serving: 24 | Prep Time: 45 minutes | Cooking Time: 12 minutes

Ingredients

• 1 1/2 cups (180g) all-purpose flour
• 1 cup (100g) finely ground almond flour
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon
• 1 cup (2 sticks, 226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup (160g) seedless raspberry preserves
• 1/4 cup (30g) confectioners' sugar, for dusting

Instructions

1. In a medium bowl, whisk together all-purpose flour, almond flour, fine sea salt, and ground cinnamon until evenly combined. (Tip: For a finer texture, sift the almond flour before measuring.)
2. In a large bowl, beat softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
3. Add the lightly beaten egg and pure vanilla extract to the butter mixture, and beat on low speed until just incorporated.
4. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix; stop as soon as no dry streaks remain.
5. Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour until firm. (Tip: Chilling the dough prevents spreading during baking and makes it easier to roll.)
6. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Use a 2-inch fluted round cutter to cut out cookies, rerolling scraps once. Repeat with the second disc.
8. For half of the cookies, use a small heart-shaped cutter to stamp out the center. Place all cookies 1 inch apart on the prepared baking sheets. (Tip: If the dough becomes too soft, chill it briefly before cutting.)
9. Bake for 10–12 minutes, until the edges are lightly golden. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. Place the confectioners' sugar in a fine-mesh sieve and generously dust the cookies with the heart cutout. (Tip: Dust while cookies are still slightly warm for better adherence, or after fully cooled for a brighter white.)
11. Spread about 1 teaspoon of seedless raspberry preserves on the bottom of each solid cookie. Top with a sugar-dusted cutout cookie, pressing gently to form a sandwich. Repeat with remaining cookies.

Layered with a sweet-tart raspberry jam and a snowy dusting of sugar, these Linzer cookies offer a delightful contrast of textures—crisp, tender almond shortbread against the soft, fruity filling. They make a stunning addition to any cookie platter or a charming gift in a decorative tin.

Stollen (German Fruit Bread)

Kick off your holiday baking with this classic German Stollen, a rich yeast bread studded with dried fruits, almonds, and a hidden core of marzipan. The dough is subtly sweetened and spiced, yielding a tender crumb that pairs perfectly with a generous dusting of powdered sugar. Follow these steps carefully to achieve a bakery-worthy loaf at home.

Serving: 1 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 3 ½ cups all-purpose flour, plus more for dusting
• 2 ¼ teaspoons active dry yeast (one packet)
• ½ cup whole milk, warmed to 110°F
• ⅓ cup granulated sugar
• 1 teaspoon fine sea salt
• ½ cup unsalted butter, softened
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 tablespoon finely grated lemon zest
• ½ cup chopped candied orange peel
• ⅔ cup golden raisins
• ⅓ cup dried currants
• ½ cup slivered almonds, toasted
• 7 ounces marzipan, shaped into a log
• ¼ cup powdered sugar, for dusting

Instructions

1. In a small bowl, combine the warmed milk and active dry yeast with 1 teaspoon of the granulated sugar. Let stand for 5–10 minutes until frothy. Tip: If the mixture doesn't foam, your yeast may be expired; start over with fresh yeast.
2. In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and pour in the yeast mixture, beaten eggs, vanilla extract, and lemon zest.
3. Add the softened butter and mix with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Tip: The dough will be slightly sticky; resist adding too much flour—a light oiling of your hands helps.
4. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for 1–1½ hours until doubled in size.
5. Meanwhile, in a small bowl, toss together the candied orange peel, raisins, currants, and slivered almonds. Set aside.
6. Punch down the risen dough and gently knead in the dried fruit mixture until evenly distributed.
7. On a lightly floured surface, roll the dough into a 12×10-inch oval. Place the marzipan log along the center of the longer side. Fold the dough over the marzipan to enclose it completely, pinching the seam and tapering the ends to form a traditional stollen shape.
8. Transfer the shaped loaf to a parchment-lined baking sheet. Cover loosely with a kitchen towel and let rise for 30–40 minutes until puffy.
9. Preheat the oven to 350°F. Bake the stollen for 40–45 minutes, until golden brown and a skewer inserted into the center (avoiding the marzipan) comes out clean. Tip: If the top is browning too quickly, tent loosely with foil after 25 minutes.
10. Cool the stollen on the baking sheet for 10 minutes, then transfer to a wire rack. While still warm, dust generously with powdered sugar. Let cool completely before slicing to allow the flavors to meld.

Just a slice of this stollen reveals a beautiful mosaic of fruits and nuts, with a soft, buttery crumb and a sweet surprise of marzipan in every bite. For a festive presentation, serve alongside mulled wine or coffee, and enjoy the lingering warmth of holiday spices.

Chocolate Yule Log Cake

Here's a methodical guide to crafting a Chocolate Yule Log Cake that will impress any holiday table. This classic dessert combines a light, airy chocolate sponge with a rich, creamy chocolate buttercream, all rolled into a rustic log shape.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large pasture-raised eggs, separated
• 1/2 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar, sifted
• 1/4 cup unsweetened cocoa powder, sifted
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F. Line a 15×10-inch jelly-roll pan with parchment paper, allowing it to overhang on the ends for easy removal.
2. In a small bowl, whisk together the all-purpose flour, 1/4 cup Dutch-process cocoa powder, baking powder, and salt until uniformly combined.
3. In a large mixing bowl, beat the egg yolks and 1/4 cup granulated sugar with an electric mixer on medium-high speed until thick and pale, about 2 minutes. Stir in the vanilla extract and whole milk.
4. In a separate clean, grease-free bowl, beat the egg whites with the electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, beating on high speed until stiff, glossy peaks form, about 3 minutes.
5. Gently fold one-third of the beaten egg whites into the yolk mixture using a rubber spatula to lighten the batter. Then fold in the flour mixture until just incorporated, being careful not to overmix. Finally, fold in the remaining egg whites with a gentle sweeping motion until no white streaks remain. (Tip: Fold in a figure-8 pattern to maintain airiness.)
6. Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched and the edges just begin to pull away from the pan.
7. Immediately turn the hot cake out onto a clean kitchen towel. Peel off the parchment paper. Starting from one short end, carefully roll the cake and towel together into a tight log. Let it cool completely in the rolled position, about 30 minutes. (Tip: Rolling while warm prevents cracks; if cracking occurs, don't worry—frosting will cover them.)
8. While the cake cools, prepare the chocolate buttercream. In a medium bowl, beat the softened unsalted butter on medium speed until creamy and smooth, about 1 minute.
9. Gradually add the sifted powdered sugar and 1/4 cup cocoa powder, beating on low speed until combined. Increase speed to medium-high, add the heavy cream and vanilla extract, and beat until light and fluffy, about 3 minutes, scraping down the bowl as needed.
10. Once the cake is completely cool, gently unroll it. Spread about one-third of the buttercream evenly over the cake surface, leaving a 1/2-inch border around the edges.
11. Reroll the cake gently using the towel to help guide it, finishing with the seam side down. Transfer the rolled cake to a serving platter.
12. Frost the entire outside of the log with the remaining buttercream. Use a fork or offset spatula to create bark-like ridges along the length of the cake. (Tip: Run the fork tines in long, uneven strokes for a realistic wood texture.)
13. Refrigerate the Yule Log for at least 1 hour to set the buttercream before slicing. For cleaner slices, use a sharp serrated knife and wipe it clean between cuts.

A slice reveals a stunning spiral of tender chocolate cake and velvety buttercream. For a festive touch, dust with powdered sugar and add rosemary sprigs or sugared cranberries to mimic forest decorations.

Coconut Snowflake Macaroons

Just imagine biting into a chewy coconut macaroon with a crisp chocolate shell and delicate white chocolate snowflakes. These Coconut Snowflake Macaroons are the perfect treat for any occasion, combining tropical coconut with rich dark and creamy white chocolate.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Macaroons

• 3 cups unsweetened shredded coconut
• 1 can (14 oz) sweetened condensed milk
• 2 large pasture-raised egg whites, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

Chocolate Coating

• 6 oz high-quality dark chocolate (70% cacao), finely chopped
• 1 cup white chocolate chips
• 1 tablespoon coconut oil

Instructions

1. Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper. A silicone baking mat also works well for even browning.
2. In a large bowl, combine the unsweetened shredded coconut, sweetened condensed milk, lightly beaten egg whites, vanilla extract, and fine sea salt. Stir until the mixture is thoroughly combined and holds together when pressed.
3. Using a small cookie scoop or tablespoon, portion the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. For perfectly uniform macaroons, wet your hands slightly and roll each ball gently.
4. Bake for 12 to 14 minutes, until the bottoms are golden brown and the tops are just beginning to take on color. Rotate the pans halfway through for even baking. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
5. While the macaroons cool, melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), stirring occasionally until smooth. Alternatively, microwave in 20-second bursts, stirring between each. Ensure the bowl does not touch the water to avoid seizing.
6. Dip the flat bottom of each cooled macaroon into the melted dark chocolate, letting any excess drip off. Place them chocolate-side down on a parchment-lined baking sheet. Refrigerate for 15 minutes until the chocolate is set.
7. In a separate small bowl, melt the white chocolate chips with the coconut oil using the same double boiler or microwave method. Stir until completely smooth and glossy.
8. Using a fork or a small piping bag fitted with a tiny round tip, drizzle the white chocolate mixture over the macaroons in a zigzag pattern. Allow the drizzle to set at room temperature, or refrigerate for 10 minutes for faster setting.
9. Store the finished macaroons in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving for the best texture.

Snowy white chocolate drizzles make these look like winter wonders, yet they’re perfect year-round. The contrast of chewy coconut, dark chocolate snap, and creamy white chocolate creates a delightful harmony in every bite.

Spiced Pumpkin Pie Bars

Yearning for a taste of autumn that's easy to share? These Spiced Pumpkin Pie Bars combine a buttery shortbread crust with a silky pumpkin custard, all baked into convenient squares perfect for potlucks or holiday gatherings.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Shortbread Crust

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon fine sea salt
• 1/2 cup cold unsalted butter, cut into small cubes

Pumpkin Custard Filling

• 1 can (15 oz) pure pumpkin puree
• 3/4 cup packed light brown sugar
• 1/2 cup heavy cream
• 2 large pasture-raised eggs, lightly beaten
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, whisk together the flour, granulated sugar, and fine sea salt for the crust.
3. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse meal with pea-sized butter pieces.
4. Press the crust mixture evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to ensure an even, compact layer. (Tip: Chilling the crust for 10 minutes before baking helps prevent shrinking.)
5. Bake the crust for 18-20 minutes, until the edges are lightly golden. Remove from oven and let cool slightly on a wire rack.
6. Meanwhile, prepare the filling: In a large bowl, whisk the pumpkin puree, brown sugar, heavy cream, beaten eggs, pumpkin pie spice, vanilla extract, and salt until smooth and well combined. (Tip: Avoid over-whisking to prevent incorporating too much air, which can cause cracks.)
7. Pour the custard over the warm crust and spread evenly with a spatula.
8. Bake for 30-35 minutes, until the edges are set and the center jiggles slightly when gently shaken. A knife inserted 1 inch from the edge should come out clean. (Tip: The center will continue to set as it cools.)
9. Let cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to fully set before cutting into bars.
10. Use the parchment overhang to lift the chilled bars onto a cutting board. Slice into 16 squares using a sharp knife, wiping the blade clean between cuts for neat edges.

Your bars will boast a crisp, buttery crust supporting a velvety spiced custard. Serve them chilled with a dollop of whipped cream and a dusting of extra pumpkin pie spice for an elegant finish.

Raspberry Linzer Thumbprints

Here's a meticulously crafted recipe for Raspberry Linzer Thumbprints, where buttery shortbread meets sweet-tart raspberry jam and a delicate vanilla glaze. These cookies are perfect for holiday baking or any occasion that calls for a touch of elegance.

Serving: 24 | Prep Time: 25 minutes | Cooking Time: 12 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup unsalted European-style butter, softened
• 2/3 cup granulated sugar
• 1 large pasture-raised egg yolk, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/3 cup seedless raspberry jam
• 1 cup confectioners' sugar, sifted
• 2 tablespoons whole milk
• 1/2 teaspoon pure vanilla extract

Instructions

1. In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt; set aside.
2. In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
3. Add the lightly beaten pasture-raised egg yolk and 1 teaspoon pure vanilla extract; beat until fully incorporated.
4. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix; the dough will be soft.
5. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Tip: Chilling firms the dough, preventing the cookies from spreading too much and preserving the thumbprint shape.
6. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
7. Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
8. Using your thumb or the back of a 1/2-teaspoon measuring spoon, make a deep indentation in the center of each ball, gently pressing the edges to prevent cracking.
9. Spoon about 1/2 teaspoon of seedless raspberry jam into each indentation. Tip: Avoid overfilling, as the jam may bubble over during baking.
10. Bake for 12 to 14 minutes, until the edges are lightly golden and the bottoms are set. Tip: Bake just until the edges color; the centers will still be soft. Overbaking will dry out the cookies.
11. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
12. In a small bowl, whisk together the sifted confectioners' sugar, whole milk, and remaining 1/2 teaspoon pure vanilla extract until the glaze is smooth and pourable.
13. Drizzle the glaze over the cooled cookies using a spoon or a piping bag. Let the glaze set for 10 minutes at room temperature before serving.

Just one bite reveals a crumbly shortbread texture contrasted with bright raspberry jam and silky vanilla glaze. For a festive touch, sprinkle with powdered sugar or garnish with fresh raspberries. These cookies are best enjoyed within three days, stored in an airtight container.

Mint Chocolate Chip Cookies

Perhaps the perfect balance of cool mint and rich chocolate, these Mint Chocolate Chip Cookies deliver a soft, bakery-style texture with a subtle green hue. Ideal for St. Patrick's Day or any mint lover's craving, they're surprisingly simple to master.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons mint extract
• 5 drops green gel food coloring
• 2 cups semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until combined.
3. In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add the room-temperature egg, vanilla extract, mint extract, and green gel food coloring to the butter mixture. Beat on low speed until just incorporated, scraping down the sides as needed.
5. Gradually add the flour mixture to the wet ingredients, mixing on low until no streaks of flour remain. Tip: Avoid overmixing to keep cookies tender.
6. Fold in the semisweet chocolate chips with a rubber spatula until evenly distributed. If the dough is too sticky, chill for 15 minutes for easier handling.
7. Using a 1.5-tablespoon cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake one sheet at a time for 8-10 minutes, until the edges are lightly golden and the centers appear slightly underbaked. Tip: For softer cookies, pull them out when they look puffy and just set.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The residual heat will finish setting the centers.

Fresh from the oven, these cookies boast a tender crumb and just-set centers, with the mint flavor cooling as the chocolate melts. For an extra splash of color, drizzle with white chocolate—it’s like wearing a festive sweater for your taste buds.

Cinnamon Roll Wreath

Radiant and festive, this Cinnamon Roll Wreath transforms classic cinnamon rolls into an impressive centerpiece. With a tender yeast dough swirled with cinnamon sugar and topped with a creamy glaze, it's perfect for holiday brunches or cozy weekends. Follow these steps to create a beautifully shaped wreath that tastes as good as it looks.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

• 1 cup whole milk, warmed to 110°F
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup granulated sugar
• 1/2 cup European-style unsalted butter, softened
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 3 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup unsalted butter, melted
• 2/3 cup packed dark brown sugar
• 1 tbsp freshly ground cinnamon
• 4 oz cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/2 tsp pure vanilla extract
• 2 tbsp whole milk

Instructions

1. Proof the yeast: In a small bowl, combine the warmed milk (110°F) with 1 tablespoon of the granulated sugar and the active dry yeast. Stir gently and let sit for 5 minutes until foamy. Tip: If it doesn't foam, your yeast may be dead; start over with fresh yeast.
2. In a stand mixer fitted with the dough hook, combine the remaining 3 tablespoons sugar, softened butter, beaten eggs, vanilla extract, and salt. Add the proofed yeast mixture and mix on low for 30 seconds.
3. Add 3 cups of the flour, one cup at a time, mixing on low until incorporated. Then add the remaining 1/2 cup flour and knead on medium speed for 5 minutes until the dough is smooth and elastic. Tip: The dough should pull away from the sides but still be slightly tacky; avoid adding too much flour.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
5. Punch down the dough and transfer to a floured surface. Roll it out into a 20×12-inch rectangle, with the long side facing you.
6. Brush the melted butter evenly over the surface, leaving a 1-inch border along the top edge. In a small bowl, mix the brown sugar and cinnamon, then sprinkle evenly over the butter.
7. Starting from the bottom long edge, roll the dough tightly into a log. Pinch the seam to seal, then gently stretch the log to even it out. Tip: If the dough resists rolling, let it rest for 5 minutes to relax the gluten.
8. Slice the log in half lengthwise with a sharp knife, exposing the layers. Turn the halves so the cut sides face up, then twist them together into a spiral shape. Form the twisted rope into a wreath on a parchment-lined baking sheet, pressing the ends together to seal.
9. Cover the wreath with plastic wrap and let rise for 30 minutes until puffy. Meanwhile, preheat the oven to 350°F.
10. Bake for 20-25 minutes until golden brown. The internal temperature should reach 190°F. Cool on the pan for 10 minutes, then transfer to a wire rack.
11. Make the glaze: In a medium bowl, beat the cream cheese with an electric mixer until smooth. Add the confectioners' sugar, vanilla, and milk, and beat until creamy, about 2 minutes. Tip: For a thicker glaze, add more confectioners' sugar a tablespoon at a time.
12. Drizzle the glaze over the warm wreath, letting it run into the crevices. Serve warm or at room temperature.

Glistening with a tangy cream cheese glaze, each slice reveals a tender, spiral interior with a delicate cinnamon warmth. Serve it warm for a gooey texture, or let it cool for a firmer crumb. Arrange on a festive plate garnished with fresh cranberries and rosemary sprigs for an elegant presentation.

Dark Chocolate Orange Biscotti

The beauty of homemade biscotti lies in its crisp texture and endless flavor possibilities. This Dark Chocolate Orange version combines the richness of cocoa with bright citrus notes for a sophisticated treat.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 2 cups (250g) all-purpose flour, sifted
• 1/2 cup (50g) unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (113g) unsalted butter, melted and cooled
• 3/4 cup (150g) granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 tablespoon finely grated orange zest (from 1 large orange)
• 3/4 cup (135g) dark chocolate chunks (70% cacao)

Instructions

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Tip: Sifting the cocoa prevents lumps and ensures an even color.
3. In a large bowl, combine melted butter and sugar; stir until smooth and well blended.
4. Add the beaten eggs and vanilla; mix until fully incorporated.
5. Stir in the orange zest until evenly distributed.
6. Gradually add dry ingredients to the wet mixture, stirring with a spatula until a stiff dough forms. Tip: The dough will be sticky; avoid overmixing.
7. Fold in the dark chocolate chunks until just combined.
8. Divide dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Transfer logs to the prepared baking sheet, spacing them 3 inches apart.
9. Bake for 25 minutes, until logs are firm to the touch and slightly cracked on top. Tip: They will spread a bit during baking.
10. Remove from oven and let cool on the sheet for 10 minutes. Reduce oven temperature to 325°F.
11. Using a serrated knife, cut logs diagonally into 1/2-inch slices. Tip: Use a gentle sawing motion to prevent crumbling.
12. Place slices cut-side down on the baking sheet. Bake for 10 minutes, then flip and bake another 5 minutes for extra crunch.
13. Transfer biscotti to a wire rack to cool completely. They will harden as they cool.

Biting into these biscotti, you'll first taste the deep chocolate richness, followed by a bright burst of orange. They're perfect for dipping into espresso or a cold glass of milk. Store in an airtight container for up to two weeks.

Sugar Cookie Snowflakes

Even the most novice baker can create dazzling snowflake cookies with this foolproof sugar cookie recipe that holds its shape perfectly during baking. Every step is designed to build confidence, from creaming the butter to piping the royal icing.

Serving: 24 | Prep Time: 30 minutes | Cooking Time: 10 minutes

Ingredients

Sugar Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt

Royal Icing

• 2 large egg whites, pasteurized or powdered egg whites reconstituted
• 3 cups confectioners' sugar, sifted
• 1 teaspoon fresh lemon juice
• Gel food coloring (optional)

Instructions

1. In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl once.
2. Add the lightly beaten egg, pure vanilla extract, and almond extract. Mix on low speed until just combined, about 30 seconds.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Tip: Use pastry flour for a more tender crumb if available.
4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix; stop as soon as no streaks of flour remain.
5. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. Chilling prevents spreading and makes the dough easier to roll.
6. Preheat your oven to 375°F and line two baking sheets with parchment paper. Tip: Use silicone baking mats for even heat distribution.
7. On a lightly floured surface, roll one disc of dough to 1/4-inch thickness. Dust the rolling pin with flour to prevent sticking. Cut into snowflake shapes using a floured cookie cutter. Transfer the cutouts to the prepared baking sheets, spacing them 1 inch apart.
8. Bake for 8 to 10 minutes, until the edges are just barely golden. The centers should look set but not browned. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. For the royal icing, beat the egg whites with fresh lemon juice until frothy. Gradually add the sifted confectioners' sugar, beating on low speed until the icing is thick and glossy. If needed, adjust consistency with drops of water—the icing should hold a ribbon for 10 seconds when lifted.
10. Divide the icing into small bowls and tint with gel food coloring if desired. Transfer each color to a piping bag fitted with a small round tip (e.g., #2). Tip: Keep the icing covered with a damp cloth to prevent drying.
11. Outline each snowflake cookie with a thin line of icing, then flood the inside with a slightly thinner consistency (add a few drops of water). Use a toothpick to spread the icing into corners and pop any air bubbles. Let dry completely for 4 to 6 hours before layering colors or packaging.

Zestfully decorate these snowflakes with edible glitter for a sparkling finish, or leave them pristine white for an elegant winter tableau. Their buttery, tender crumb and crisp royal icing will make them the star of any cookie swap.

Conclusion

Just like that, your holiday baking lineup is set! These 17 Christmas treats are guaranteed to fill your kitchen with warmth and your table with smiles. Pick your favorite, give it a try, and let us know which one steals the show in the comments. Don’t forget to save this collection on Pinterest for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.