Christmas is honestly the best excuse to fill your house with the cozy smell of baked goodies and homemade candies. When you make your own festive sweets, you get to pick the flavors, control what goes in, and maybe even start a few new traditions with people you love.
Some folks crave rich chocolate treats, others want lighter, spicy cookies—the holidays really let you try it all. There’s just something about homemade desserts at this time of year that feels extra satisfying.
You’ll find both easy no-bake options and fancy showstoppers that’ll wow your guests. Classic favorites sit alongside some fresh twists that might just become new staples.
People love giving these treats as gifts, too. Sharing homemade sweets really spreads the holiday spirit.
Peppermint Bark
Peppermint bark is a holiday staple that mixes rich chocolate with a cool, minty crunch. It’s surprisingly easy to whip up at home, and honestly, it’s hard to mess up.
You’ll layer dark and white chocolate, then top it with crushed candy canes. The combo of smooth chocolate and crisp peppermint just works.
Break the bark into uneven pieces for a homemade look. I like to put them in clear bags with a festive ribbon—makes a great neighbor gift.
Ingredients:
- 12 oz dark chocolate, chopped
- 8 oz white chocolate, chopped
- 1 tsp peppermint extract
- 1/2 cup crushed candy canes
- Pinch of salt
Step by Step Cooking Instructions:
Line a 9×13 inch baking sheet with parchment paper. Set it aside for now.
Melt the dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between each round until it’s smooth.
Mix in the peppermint extract and salt. Pour the melted chocolate onto your baking sheet and spread it out.
Pop the sheet in the fridge for 15 minutes. This will help the chocolate set before you add the next layer.
Melt the white chocolate the same way. Stir until you don’t see any lumps.
Pour the white chocolate over the set dark chocolate. Use an offset spatula to spread it evenly.
Sprinkle the crushed candy canes right on top while the white chocolate is still soft. Press them down gently so they stick.
Chill the bark for at least 2 hours so it gets nice and firm. You want it to feel solid.
Break it into pieces with your hands or a knife. Store the bark in an airtight container in the fridge.
| Original Ingredient | Substitution Options |
|---|---|
| Dark chocolate | Semi-sweet chocolate, milk chocolate |
| White chocolate | White chocolate chips, vanilla coating |
| Peppermint extract | Vanilla extract, almond extract |
| Candy canes | Peppermint candies, crushed cookies |
Gingerbread Cookies
Gingerbread cookies bring a cozy mix of warm spices and sweet molasses to your holiday spread. They make your kitchen smell like cinnamon, ginger, and cloves—so good.
Shape the dough into classic gingerbread men, snowflakes, or whatever cookie cutters you have. The dough holds its shape well, so decorating is a breeze.
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Step by Step Cooking Instructions:
Mix the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
Beat the butter and brown sugar until it’s light and fluffy. Add the molasses, egg, and vanilla, and mix until everything’s combined.
Slowly add the dry ingredients to the wet mixture. Mix just until a soft dough forms.
Split the dough in half and wrap each piece in plastic wrap. Chill for at least 2 hours or leave it overnight.
Preheat your oven to 350°F. Roll out the dough on a floured surface to about 1/4 inch thick.
Cut out shapes with your favorite cookie cutters. Place the cookies on a parchment-lined baking sheet, leaving some space between them.
Bake for 8–10 minutes. The edges should look set but the centers might still look a bit soft.
Cool them on the baking sheet for 5 minutes, then move to a wire rack.
Substitutions Table:
| Original Ingredient | Substitution | Notes |
|---|---|---|
| All-purpose flour | Whole wheat flour | Use 2 3/4 cups; cookies will be denser |
| Brown sugar | White sugar + 1 tbsp molasses | Keeps the moisture and flavor |
| Molasses | Honey or maple syrup | Use 2 tbsp less; flavor will be milder |
| Butter | Coconut oil (solid) | Same amount; chill dough longer |
| Egg | 1/4 cup applesauce | Cookies turn out a bit softer |
| Ground ginger | Fresh grated ginger | Use 1 tbsp for a stronger kick |
No-Bake Fudge
No-bake fudge packs in all the creamy, chocolatey goodness of classic fudge, but you don’t have to fuss with candy thermometers. You can make a batch in your own kitchen with just a few basics.
This treat comes together so fast, and you don’t need to be an expert. The texture is smooth, and you can play around with flavors or toppings for a festive touch.
Complete Ingredients:
- 3 cups semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
- Holiday sprinkles for decoration (optional)
Step by Step Cooking Instructions:
Line an 8×8 inch pan with parchment, leaving some extra hanging over the sides. Grease the parchment lightly.
Put chocolate chips, condensed milk, and butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until it’s all melted and smooth.
Stir in the vanilla and salt. Add nuts if you want.
Spread the mixture into your pan. Smooth the top with a spatula.
Add sprinkles or other decorations if you like. Press them in gently.
Chill the fudge for at least 2 hours, so it firms up.
Lift the fudge out of the pan using the parchment. Cut it into small squares.
| Original Ingredient | Substitution Options |
|---|---|
| Semi-sweet chocolate chips | Dark chocolate chips, milk chocolate chips, white chocolate chips |
| Sweetened condensed milk | Coconut condensed milk for dairy-free |
| Butter | Coconut oil, vegan butter |
| Vanilla extract | Peppermint, almond, or rum extract |
| Chopped nuts | Dried cranberries, mini marshmallows, crushed candy canes |
| Holiday sprinkles | Crushed cookies, sea salt, coconut flakes |
Holiday Truffles
Holiday truffles are rich little bites of chocolate that feel pretty fancy but are shockingly easy to make. You don’t even need to turn on the oven.
These smooth, creamy chocolates are perfect for gifts or as a sweet finish to any party. The chocolate centers melt in your mouth, and the toppings make them look festive.
Try different flavors—peppermint, orange, rum, whatever you’re craving. Roll the truffles in cocoa, nuts, or sprinkles for a fun look.
Ingredients:
- 8 oz dark chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Cocoa powder for rolling
- Chopped nuts or sprinkles (optional)
Step by Step Cooking Instructions:
Put the chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it just starts to simmer.
Pour the hot cream over the chocolate. Let it sit for 2 minutes, then stir from the center out until smooth.
Mix in the butter, vanilla, and salt. Keep stirring until it’s all combined.
Cover the bowl and chill for 2–3 hours, until the mixture is firm enough to scoop.
Use a small spoon or melon baller to scoop out the chocolate. Roll each piece between your palms to make balls.
Roll the truffles in cocoa, nuts, or sprinkles. Place them on a parchment-lined tray.
Chill the truffles for at least 30 minutes before serving. Store in the fridge for up to a week.
| Original Ingredient | Substitution Options |
|---|---|
| Dark chocolate | Semi-sweet or milk chocolate |
| Heavy cream | Half-and-half, coconut cream |
| Butter | Coconut oil (solid), margarine |
| Vanilla extract | Almond or peppermint extract |
| Cocoa powder | Powdered sugar, shredded coconut |
| Chopped nuts | Graham cracker or cookie crumbs |
Chewy Molasses Cookies
These chewy cookies bring that deep, sweet molasses flavor to your holiday baking. The molasses and brown sugar really keep them moist and soft.
You’ll notice the warm spices—cinnamon, ginger, and cloves—filling your kitchen as they bake. They’re ready in about 40 minutes, which is just right for busy days.
Ingredients:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup butter, softened
- 1 cup brown sugar, packed
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (for rolling)
Step by Step Cooking Instructions:
Preheat the oven to 375°F. Line your baking sheets with parchment.
Mix the flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl. Set aside.
Cream the butter and brown sugar in a large bowl until it’s fluffy. Add the molasses, egg, and vanilla, and beat until smooth.
Add the dry ingredients to the wet mixture gradually. Stir just until combined.
Chill the dough for 30 minutes. This makes it easier to handle and helps the cookies keep their shape.
Roll the dough into 1½-inch balls, then roll each ball in granulated sugar. Place them on the baking sheets about 2 inches apart.
Bake for 8–10 minutes. The edges should look set but the centers will still be soft.
Let them cool on the sheet for 5 minutes, then transfer to a wire rack.
| Ingredient | Substitution |
|---|---|
| All-purpose flour | Whole wheat flour (use ¼ less) |
| Brown sugar | White sugar + 2 tbsp molasses |
| Molasses | Dark corn syrup or honey |
| Ground ginger | Fresh grated ginger (1 tbsp) |
| Butter | Vegetable shortening or coconut oil |
| Egg | ¼ cup applesauce or 1 flax egg |
Spiced Pumpkin Cheesecake
Spiced pumpkin cheesecake really brings those cozy autumn vibes to the Christmas dessert table. You get creamy cream cheese swirled with pumpkin puree and all the classic holiday spices.
The crust is a simple, buttery graham cracker base that holds everything together. For the filling, you just blend cream cheese with pumpkin, then toss in cinnamon, nutmeg, and ginger.
You can prep this cheesecake a couple of days ahead of Christmas dinner, which is honestly a relief when you’re busy. After a night in the fridge, the flavors come together even more.
Complete Ingredients
For the crust, grab 1½ cups graham cracker crumbs, ⅓ cup melted butter, and 3 tablespoons sugar.
The filling uses 24 oz cream cheese (room temp), ¾ cup sugar, and 3 large eggs. Add 1 cup pumpkin puree, 1 teaspoon vanilla, and ½ cup sour cream.
For the spices, you’ll want 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon ground cloves.
Step by Step Cooking Instructions
Crank your oven up to 350°F and grease a 9-inch springform pan.
Stir together graham cracker crumbs, melted butter, and sugar until it looks like wet sand.
Press that mixture into the pan and bake for 10 minutes. Take it out and let it cool off a bit.
Beat cream cheese until it’s smooth and fluffy—about 3 minutes should do it. Gradually add sugar and keep beating until it’s all mixed in.
Add eggs one at a time, beating after each. Then fold in pumpkin puree, vanilla, and sour cream until the batter is nice and smooth.
Mix all the spices in a bowl and gently fold them into the batter. Pour everything over your cooled crust.
Bake for 50-60 minutes. The center should be set but still a little jiggly.
Turn off the oven and crack the door open. Let the cheesecake cool inside for an hour.
Take it out and let it finish cooling at room temp. After that, pop it in the fridge.
Chill for at least 4 hours, or overnight if you can wait. Before serving, run a knife around the edge and remove the springform sides.
| Ingredient | Substitution |
|---|---|
| Graham crackers | Gingersnap cookies or vanilla wafers |
| Cream cheese | Mascarpone cheese (reduce by 25%) |
| Sour cream | Greek yogurt or heavy cream |
| Pumpkin puree | Sweet potato puree or butternut squash puree |
| Ground spices | 2 teaspoons pumpkin pie spice |
| Regular sugar | Brown sugar for deeper flavor |
Candy Cane Brownies
Candy cane brownies are just what you need for a chocolate-peppermint fix this holiday. The fudgy brownie base and crushed candy canes hit that sweet spot between rich and refreshing.
You get a dense, chocolatey layer at the bottom. Peppermint extract gives the batter its cool, minty kick.
Crushed candy canes go on top for crunch and color. If you’re feeling fancy, drizzle on some white chocolate or a peppermint glaze.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes
- 4 oz white chocolate, melted (for drizzle)
Step by Step Cooking Instructions
Heat your oven to 350°F. Line a 9×13 inch pan with parchment and give it a quick grease.
Mix melted butter and sugar in a big bowl until blended. Beat in the eggs one at a time, then add peppermint extract.
In another bowl, whisk together flour, cocoa, and salt. Fold those dry ingredients into the wet mixture until just combined—don’t overmix.
Pour the batter in the pan and spread it out. Bake for 25-30 minutes, until a toothpick poked in the center comes out with a few moist crumbs.
Let the brownies cool in the pan. Drizzle melted white chocolate over the top, then sprinkle with crushed candy canes.
Once the chocolate sets, cut into squares. Store them covered at room temp for up to a week.
Substitutions
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Peppermint extract | Mint extract | Use same amount |
| Candy canes | Peppermint candies | Crush before using |
| White chocolate | Powdered sugar glaze | Mix with milk and vanilla |
| Unsalted butter | Salted butter | Reduce salt by 1/4 teaspoon |
| All-purpose flour | Gluten-free flour blend | May affect texture slightly |
| Eggs | Flax eggs | Use 3 flax eggs for vegan option |
Eggnog Cupcakes
Eggnog cupcakes taste just like the classic holiday drink, but in a soft, fluffy cake. You get that creamy, spiced eggnog flavor in every bite.
Warm nutmeg and vanilla shine through, and the cupcakes have a tender crumb that just melts. They’re honestly hard to resist.
Top with eggnog buttercream for extra holiday flair. A dusting of nutmeg makes them look and taste festive.
Ingredients:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ⅓ cup butter, softened
- ¾ cup eggnog
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup butter, softened (for frosting)
- 3 cups powdered sugar
- 3-4 tablespoons eggnog (for frosting)
- ½ teaspoon vanilla extract (for frosting)
- Pinch of nutmeg (for garnish)
Step by Step Cooking Instructions:
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners.
In a big bowl, mix flour, sugar, baking powder, salt, nutmeg, and cinnamon. Add softened butter and mix until you see coarse crumbs.
In another bowl, whisk together eggnog, egg, and vanilla. Pour the wet mix into the dry mix and stir just until combined.
Divide the batter between the muffin cups, filling each about two-thirds full. Bake 18-20 minutes, until a toothpick comes out clean.
Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack to finish cooling.
For the frosting, beat softened butter until it’s light and fluffy. Gradually add powdered sugar, switching off with eggnog, until you get the right consistency.
Add vanilla and beat again. Frost the cooled cupcakes and sprinkle a little nutmeg on top.
| Ingredient | Substitution |
|---|---|
| Eggnog | Heavy cream + ¼ tsp nutmeg + ¼ tsp vanilla |
| All-purpose flour | Cake flour (use 2 cups) |
| Butter | Vegetable oil (use ¼ cup) |
| Ground nutmeg | Pumpkin pie spice |
| Granulated sugar | Brown sugar |
Classic Yule Log (Bûche de Noël)
The Classic Yule Log, or Bûche de Noël, is a French Christmas dessert with a bit of drama and a lot of chocolate. You roll up a light chocolate sponge cake with creamy filling, then cover it in chocolate buttercream or ganache.
The outside looks like tree bark, and a dusting of powdered sugar makes it look like fresh snow. It’s a showstopper for any holiday table.
Complete Ingredients
For the Chocolate Sponge Cake:
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/3 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Whipped Cream Filling:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 3-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
For Assembly:
- Powdered sugar for dusting
- Cocoa powder for dusting
Step by Step Cooking Instructions
Heat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment and lightly grease it.
Beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add vanilla and mix again.
In a separate bowl, whisk together cocoa, flour, and salt. Gradually fold the dry mix into the egg yolks.
Beat egg whites until soft peaks form. Add the remaining 1/4 cup sugar and keep beating until stiff peaks appear.
Fold a third of the egg whites into the chocolate mix. Gently fold in the rest in two batches, keeping it light and airy.
Spread the batter in the pan. Bake for 12-15 minutes—when you press it lightly, it should spring back.
While it bakes, lay a clean kitchen towel on the counter and dust it with powdered sugar. This helps prevent sticking.
Turn the baked cake onto the towel while it’s still hot. Peel off the parchment.
Start at the short end and roll the cake up in the towel. Let it cool completely in this shape, about an hour.
Whip the cream, powdered sugar, and vanilla until soft peaks form for the filling. Don’t overdo it, or it’ll get grainy.
Carefully unroll the cooled cake. Spread the whipped cream over the surface, leaving a 1-inch border.
Reroll the cake (no towel this time) using gentle pressure. Wrap it in plastic and chill for at least 2 hours.
For the buttercream, beat the butter until fluffy. Gradually add powdered sugar and cocoa, alternating with cream and vanilla.
Take the cake out and trim both ends at an angle. Place it on a platter and cover with buttercream.
Drag a fork along the surface to make bark-like lines. Dust with powdered sugar for that snowy look.
Refrigerate until you’re ready to serve.
Substitutions Table
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Heavy whipping cream (filling) | Mascarpone cheese | Use 8 oz mascarpone with 2 tbsp powdered sugar |
| Chocolate buttercream | Chocolate ganache | Heat 1 cup cream, pour over 8 oz chopped chocolate |
| All-purpose flour | Cake flour | Use 1/3 cup cake flour for lighter texture |
| Whipped cream filling | Chocolate mousse | Make ahead and chill before using |
| Unsweetened cocoa powder | Dutch-process cocoa | Reduces acidity, creates richer color |
| Granulated sugar | Superfine sugar | Dissolves more easily in egg mixture |
| Vanilla extract | Rum or brandy | Use 1/2 teaspoon for adult version |
| Powdered sugar dusting | Coconut flakes | Creates different “snow” texture |
Peppermint Cheesecake
Peppermint cheesecake brings together a creamy texture and a cool minty flavor. It’s a holiday dessert that mixes the richness of classic cheesecake with that unmistakable peppermint candy taste.
You can go the baked or no-bake route here. If you’re in a hurry, the no-bake version is a breeze—just mix, chill, and wait.
Complete Ingredients
- 24 chocolate sandwich cookies, crushed
- 4 tablespoons butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Red food coloring (optional)
Step by Step Cooking Instructions
Set your oven to 325°F. Mix the crushed cookies with the melted butter, then press that into a 9-inch springform pan.
Beat the cream cheese until it’s nice and smooth. Add the sugar and give it another good mix.
Add the eggs, one at a time, beating after each. Mix in the sour cream and peppermint extract.
Fold in half the crushed candy canes. Pour this mixture over your crust.
Bake for 45-50 minutes. The center should be almost set—don’t overthink it. Cool it down completely and pop it in the fridge for at least 4 hours.
Whip the heavy cream and powdered sugar until you get soft peaks. Add a drop of food coloring if you’re feeling festive.
Spread the whipped cream on top and toss on the rest of the crushed candy canes just before serving.
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Chocolate sandwich cookies | Graham crackers | Use 1 1/2 cups crushed crackers |
| Candy canes | Peppermint candies | Any hard peppermint candy works |
| Sour cream | Greek yogurt | Use plain, full-fat yogurt |
| Heavy cream | Whipped topping | Use 2 cups prepared whipped topping |
| Peppermint extract | Mint extract | Use slightly less, as mint is stronger |
Tips For Making Christmas Sweets
You’ll get the best homemade Christmas treats by using good ingredients, learning a few decorating tricks, and storing them right. These basics keep your sweets tasting fresh and looking great through the holidays.
Essential Ingredients
Temperature really matters when you’re working with chocolate or sugar candies. Grab a candy thermometer—it’ll save you from grainy fudge or sticky brittle.
Room temperature ingredients always blend better than cold ones. Trust me, it makes a difference.
Pick chocolate with at least 60% cocoa for truffles and barks. Real vanilla extract just tastes better than the imitation stuff.
Fresh ingredients create better results:
- Use unsalted butter that hasn’t expired
- Make sure baking powder and spices still smell strong
- Keep nuts in the freezer so they don’t go rancid
Corn syrup keeps hard candies and caramel from getting grainy. Use heavy cream with 35% fat for ganache and fudge. Lighter creams make things a bit runnier.
Decorating Ideas
You don’t need fancy skills to make treats look impressive. Drizzle white chocolate over dark chocolate bark with a fork for a quick upgrade.
Roll truffles in cocoa, nuts, or coconut for some variety. It’s kind of fun to experiment.
Food coloring pops best in white chocolate or candy melts. Add gel color slowly—liquid can mess up the texture.
Dust finished candies with edible glitter if you want a little sparkle.
Creative finishing touches:
- Press crushed candy canes into soft chocolate
- Cut fudge with cookie cutters before it sets up
- Pipe chocolate designs using squeeze bottles
- Roll candy in sprinkles right after dipping
Silicone molds help you get candies that all look the same. Tap them gently to get rid of air bubbles before you chill them.
Storing Homemade Treats
Airtight containers keep candies from soaking up moisture and getting weird. Layer them with parchment paper to stop sticking.
Glass jars are great for hard candies and brittle. They look pretty, too.
Different candies need different storage. Chocolate treats stay fine at room temp for about two weeks.
Refrigerate cream-based candies like truffles and eat them within a week.
Storage guidelines by candy type:
- Fudge: Room temperature, wrapped tight, 2-3 weeks
- Toffee: Airtight, cool and dry, 1 month
- Caramels: Wrapped individually, room temperature, 2 weeks
Most Christmas candies freeze well for up to three months. Just wrap them in freezer bags and thaw at room temp.
Skip freezing candies with juicy fruit centers—they don’t hold up.
Creative Ways To Share Christmas Sweets
Turn your homemade Christmas treats into memorable gifts with simple packaging and a little creativity. Host a sweets exchange if you want to spread some holiday cheer and swap festive treats with friends.
Gift Packaging Inspiration
Mason jars work perfectly for layering cookie mixes or chocolate bark. Tie a ribbon around the lid and maybe add a recipe card for a personal touch.
Clear cellophane bags show off colorful candies and cookies. Twist the tops and finish with a festive tie or ribbon.
Decorative cardboard boxes make great custom treat packages. Line them with parchment and mix up the sweets for a little variety.
Tin containers protect cookies and fudge, especially if you’re mailing them. Dress up plain tins with stickers or wrapping paper.
Brown paper bags are a cute eco-friendly option. Fold the top, punch holes, and thread some ribbon through for a rustic look. Add a handwritten label so folks know what’s inside.
Hosting A Sweets Exchange
Try to plan your exchange about 2-3 weeks in advance. That way, everyone has enough time to decide what to make and get their treats ready.
Ask each person to bring 6-8 portions of one kind of sweet treat. It keeps things fair and makes sure there’s enough variety on the table.
Set clear guidelines about whether folks should bring homemade or store-bought items. Usually, people prefer homemade treats—they just feel more special, don’t they?
Have everyone create recipe cards to share. It’s nice when people jot down their recipes on index cards, so others can try making the treats at home.
Provide take-home containers like small boxes or bags. These help everyone carry their treats safely and keep the flavors from mixing.
Organize the exchange as a potluck-style event. Offer hot drinks like cocoa or coffee, and let people chat about their baking mishaps and little victories.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.