Christmas Baking: 43 Sweet Treats to Make This Year

The cozy scent of butter, spice, and vanilla drifting through the house is one of the season’s simplest pleasures. A well-stocked cookie tin or cake stand turns every holiday visit into a tiny celebration. Whether you’re tackling a beloved family classic or trying something new, the recipes below deliver plenty of festive flavor without complicated techniques. Tie on an apron, preheat the oven, and let’s fill the kitchen with cheer.

1. Peppermint Bark Brownies

These brownies merge dense chocolate crumb with cool peppermint for an instant crowd-pleaser. After the base cools, pour melted white chocolate across the top and sprinkle crushed candy canes before it sets. The contrasting layers shatter pleasantly when sliced, revealing festive flecks. Serve chilled for the cleanest cuts and the most refreshing bite.

2. Cinnamon Sugar Snickerdoodles

Snickerdoodles earn their chewy centers and crackly tops from a quick cream of tartar lift. Roll generous dough balls in a cinnamon-sugar mix so each cookie bakes with an even crust. The aroma alone invites neighbors to knock on the door. Pair a still-warm cookie with cold milk for the simplest holiday indulgence.

3. Cranberry Orange Shortbread

Fragrant orange zest brightens the rich, buttery base while ruby cranberries add both chew and color. Press the dough into a round pan, score before baking, and slice clean wedges once cooled. A quick shower of sanding sugar delivers gentle sparkle. Wrapped in parchment, these cookies ship well to far-flung friends.

4. Chocolate Crinkle Cookies

Deep cocoa flavor comes from both melted chocolate and Dutch-process powder. Rolling dough balls in confectioners’ sugar before baking produces those classic snowy fissures. Slightly under-bake so centers remain brownie-like. Cool completely before stacking to keep the sugar coating intact.

5. Pecan Snowball Cookies

Also known as Mexican wedding cookies, these tender bites crumble into buttery bliss. Finely chopped pecans add subtle nuttiness without heaviness. Roll the warm cookies in powdered sugar twice for a billowy finish that clings. They’re wonderfully freezer-friendly, so consider making a double batch.

6. Eggnog Cheesecake Bars

Silky cheesecake gains holiday flair from eggnog, rum extract, and a hint of nutmeg. A crisp graham crust anchors each bar, providing welcome texture. Bake in a water bath to avoid cracks, then chill overnight for clean slicing. A dash of extra spice just before serving amplifies the classic nog aroma.

7. Stollen Bites

These miniature versions of the German Christmas bread bake in half the time of a full loaf. Citrus peel, raisins, and a hidden marzipan nugget create complex flavor in each cube. Once baked, brush liberally with melted butter and roll in sugar for the signature snowy coat. They keep well for several days, making them handy for impromptu guests.

8. Candy Cane Sugar Cookies

Divide vanilla sugar-cookie dough, tint half with red gel food coloring, then twist ropes together for playful stripes. A brief chill prevents spreading, so the cane shape stays defined. A light peppermint extract adds flavor without overwhelming sweetness. Kids love shaping these almost as much as eating them.

9. Sticky Toffee Pudding

This British classic pairs moist date-rich sponge with glossy toffee sauce. Baking individual portions in ramekins ensures everyone receives plenty of sauce coverage. Reheat gently just before serving to keep the crumb tender. A small scoop of ice cream balances the deep caramel notes with cool creaminess.

10. Chocolate-Dipped Almond Biscotti

Twice-baked biscotti stay crisp enough to dunk but never rock-hard. Toasted almonds lend buttery crunch, while a slick of tempered chocolate adds sophistication. Let the chocolate set at room temperature for a shiny finish. Packed in cellophane bags, they make elegant coffee-lover gifts.

11. Raspberry Linzer Cookies

Ground almonds in the dough create tender crumb and gentle nuttiness. Chill rolled sheets before cutting to prevent distortion of the decorative window. Seedless raspberry jam offers bright color and tangy counterpoint to sweet pastry. Stack with parchment layers to preserve the delicate shapes.

12. Salted Caramel Thumbprints

Vanilla sugar-cookie bases cradle pools of homemade or store-bought caramel. Bake the cookies first, then spoon in warm caramel so it stays glossy. A pinch of flaky sea salt sharpens sweetness and adds subtle crunch. Let them cool fully before transferring to tins to avoid smearing the centers.

13. Lebkuchen Bars

Honey, brown sugar, and a robust spice blend infuse this tender cake-like cookie with depth. Baking in a sheet pan simplifies the traditional molded process. Once cooled, spread a sheer citrus glaze that dries to a soft sheen. Cut squares with a sharp knife for clean edges and stack between wax paper to store.

14. Chocolate Peppermint Cupcakes

An oil-based batter keeps the crumb moist for days, even after frosting. Peppermint buttercream offers cool contrast to the deep chocolate base. Sprinkle finely crushed candy canes just before serving so the pieces stay crunchy. These travel nicely to holiday potlucks in a cupcake carrier.

15. Maple Walnut Fudge

Real maple syrup replaces part of the sugar, lending unmistakable winter cabin flavor. A candy thermometer ensures the mixture reaches the firm-ball stage for a creamy set. Stir in toasted walnuts at the last moment for even distribution. Slice into bite-size squares once completely cool to avoid crumbles.

16. Cherry Pistachio Biscotti

The red-and-green mix of cherries and pistachios looks like edible confetti. A touch of orange zest brightens each crunchy bite. After the initial bake, slice on the diagonal and toast again until edges turn golden. Store in an airtight jar and they’ll stay crisp for weeks.

17. Orange Cardamom Madeleines

These petite French cakes rely on a brief chill to achieve their signature hump. Fragrant cardamom pairs beautifully with fresh orange zest for a subtle twist. Bake until edges brown lightly, yielding a tender interior. Enjoy the same day, as madeleines lose their delicate texture after 24 hours.

18. Mini Yule Log Cakes

By rolling a thin sheet of cocoa sponge around whipped cream filling, you avoid the stress of a full-sized Bûche de Noël. A glossy ganache glaze delivers wood-bark realism without fancy piping. Dust with powdered sugar “snow” and add sugared berries for color. Serve chilled so the filling stays firm.

19. Almond Spritz Cookies

A cookie press turns soft almond dough into wreaths, stars, and trees with minimal effort. Tint small portions of dough red or green for extra cheer. Bake quickly, just until the bottoms hint at gold, to keep them tender. Cool completely before packing so fragile shapes remain intact.

20. Toasted Coconut Macaroons

Sweetened shredded coconut and whipped egg whites form snowy mounds that brown beautifully. Light toasting intensifies the nutty flavor while keeping centers chewy. A drizzle of dark chocolate balances sweetness and makes stacking easier. They’re naturally gluten-free, pleasing a wide range of guests.

21. Brown Butter Toffee Blondies

Browning the butter adds deep caramel flavor without extra effort. Fold in toffee bits that melt slightly while baking, leaving pockets of crunch. Let the pan cool completely before cutting to keep edges clean. These bars freeze well, so stash a few for January cravings.

22. Rum-Soaked Fruitcake Muffins

Mini muffins capture all the flavor of traditional fruitcake in convenient portions. Soak dried fruit in dark rum overnight to plump and infuse. A quick brush of warm rum syrup right out of the oven locks in moisture. Serve slightly warm for the best aroma and texture.

23. Hot Cocoa Meringue Cookies

Cocoa powder ribbons through stiff egg-white peaks, creating marbled clouds that melt on the tongue. Fold in micro marshmallows for playful contrast. Dry the meringues in a low oven until crisp all the way through. Store in an airtight jar to keep humidity at bay.

24. Cranberry Pistachio White Chocolate Bark

This no-bake treat comes together in minutes yet feels gift-worthy. Melt and temper white chocolate, then spread thinly before scattering cranberries and pistachios across the surface. Once set, break into irregular pieces for a rustic look. Package in cellophane bags tied with ribbon for easy sharing.

25. Molasses Spice Cookies

Dark molasses and brown sugar keep these cookies soft for days. A generous dose of ginger, cinnamon, and black pepper adds gentle heat. Rolling dough balls in coarse sugar creates a crunchy exterior. Let them cool on the sheet to finish setting before removing.

26. Irish Cream Truffles

Silky ganache flavored with Irish cream chills until firm enough to roll. Coat each sphere in cocoa powder or dip in tempered chocolate for a glossy shell. The liqueur adds subtle warmth without overwhelming richness. Keep refrigerated and bring to room temperature ten minutes before serving.

27. Spiced Apple Hand Pies

Tart apples simmer with cinnamon, nutmeg, and a squeeze of lemon before being tucked into flaky pastry rounds. A quick egg wash turns the crusts a deep golden hue. These portable treats reheat beautifully in a low oven. Dust with powdered sugar just before plating for a snowy finish.

28. Chocolate Hazelnut Rugelach

Cream cheese dough bakes tender yet flaky, wrapping around a filling of chocolate-hazelnut spread and chopped nuts. Rolling from the wide edge toward the tip creates the classic spiral. A sprinkle of coarse sugar adds sparkle and light crunch. Serve alongside coffee for an afternoon pick-me-up.

29. Pistachio Rosewater Shortbread

Delicate rosewater essence turns simple shortbread into something special. Finely ground pistachios replace some of the flour, lending faint green color and tender texture. Chill dough logs, then slice and bake to keep edges sharp. These floral cookies feel right at home on elegant dessert trays.

30. Gingerbread Cupcakes with Cream Cheese Frosting

Molasses and mixed spices deliver bold flavor while buttermilk keeps the crumb soft. Tangy cream cheese frosting lightens the depth of the cake. Add mini gingerbread cookies as decoration for a playful touch. Store leftovers in the fridge, bringing to room temperature before enjoying.

31. Dark Chocolate Sea Salt Caramels

Cooking sugar to the right temperature yields caramels that hold shape yet melt on the tongue. Stir in chopped dark chocolate for intense cocoa depth. Pour into a parchment-lined pan and score before fully set for easy wrapping. A pinch of sea salt highlights the buttery sweetness.

32. Cranberry Orange Scones

Cold butter and a quick hand keep these scones flaky. Dried cranberries plump while baking, offering pleasant bursts of tartness. Drizzle a simple orange juice glaze for brightness and shine. Serve warm with clotted cream or soft butter.

33. Chocolate Cherry Brioche Wreath

Enriched brioche dough wraps around dark chocolate chunks and dried cherries, then twists into a show-stopping ring. A final proof ensures lofty layers that tear away in soft strands. Brush with egg wash for a glossy exterior before baking. Present as a centerpiece, letting guests pull apart slices.

34. Peppermint Mocha Cake Pops

Leftover chocolate cake crumbs mix with coffee-laced frosting to form dense spheres. Dip chilled pops in melted chocolate, then quickly garnish with peppermint bits. Styrofoam blocks or an upright mug help the pops set without flat spots. They’re perfect for gifting or party dessert tables.

35. Lemon Snowflake Cookies

Fresh lemon zest and juice lighten these buttery cookies, offering bright contrast to typical winter spices. Use chilled dough and sharp cutters to preserve intricate points. Royal icing piped in thin lines mimics frost with minimal effort. Allow icing to dry overnight before packaging.

36. Maple Pecan Brittle

Swapping part of the corn syrup for pure maple syrup brings woodsy sweetness to classic brittle. Stir in toasted pecan halves just before pouring the molten candy onto a prepared sheet. A quick stretch with spatulas thins the brittle for easier biting. Once cool, break into jagged pieces and store airtight.

37. Chai-Spiced Sugar Cookies

Classic roll-out dough receives a cozy upgrade from ground cardamom, ginger, cloves, and black pepper. Press a patterned glass on each round for a pretty imprint. A light sprinkle of spiced sugar before baking intensifies aroma. These pair wonderfully with hot tea on chilly evenings.

38. Almond Nougat Torrone

Whipped egg whites create a chewy base that encases crunchy nuts and fruit. Honey provides distinct flavor and keeps the texture tender rather than sticky. Sandwich the slab between sheets of edible wafer paper for tidy handling. Cut with an oiled knife to achieve clean edges.

39. Mince Pie Thumbprints

Shortcut pastry dough forms bite-sized vessels for aromatic mincemeat. Baking the cookies empty first prevents soggy centers, then a spoonful of filling finishes the treat. The spiced fruit mixture marries perfectly with buttery crumbs. Serve slightly warm for the fullest flavor.

40. Pistachio Cranberry Baklava Squares

Crisp phyllo sheets alternate with ground pistachios and chopped dried cranberries for festive color. A spiced honey syrup poured over the hot pastry soaks into every layer. Let the pan rest overnight to ensure clean slicing and optimal flavor. The result is flaky, sticky, and utterly celebratory.

41. Cinnamon Star Bread

Layered yeast dough spreads with cinnamon sugar between rounds, then cuts and twists into a dramatic star. The design looks intricate yet relies on simple steps. Bake until golden brown and brush with melted butter for extra sheen. Guests tear off points, revealing soft spirals within.

42. White Chocolate Cranberry Blondies

Brown sugar provides caramel notes that complement tart berries and creamy chocolate. The batter mixes in one bowl, ideal for busy bakers. Line the pan with parchment for effortless removal. Cut into small squares; their richness means a little goes a long way.

43. Double Chocolate Peppermint Bark

Swirling two types of chocolate gives this bark depth and eye-catching contrast. Tempering each layer ensures a glossy snap that doesn’t bloom. Press peppermint pieces in while the top layer is still soft so they adhere firmly. Once set, break into shards and store at cool room temperature.