The holidays are the best excuse to fill your kitchen with the smell of something freshly baked. Here are eight Christmas baking recipes I picked out that’ll help you whip up desserts worth remembering—perfect for family gatherings or sweet gifts for friends and neighbors.
You’ll find everything from old-school cookies that bring back childhood memories to some fun new takes on classic flavors. I included easy recipes you can tackle with kids, plus a few fancier options if you’re hoping to impress at the next holiday party.
Classic Gingerbread Cookies
Nothing says Christmas like gingerbread. These cookies mix warm spices and sweet molasses for a holiday treat that’s soft in the middle and just a little crisp on the edges.
If you want the perfect gingerbread, you’ve gotta balance that deep molasses taste with a real kick of ginger. Chilling the dough is key—it helps you get that chewy texture everyone loves.
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 this aside for now.
Cream the butter and brown sugar together until it looks light and fluffy—about 3 minutes if you’re using a mixer.
Add in the molasses, egg, and vanilla. Beat until everything’s nice and smooth.
Gradually stir the dry ingredients into the wet stuff. Mix until you get a soft dough, but don’t overdo it.
Split the dough in half and wrap each piece in plastic wrap. Let it chill in the fridge for at least 2 hours, or overnight if you’ve got the time.
Preheat your oven to 350°F. Roll out the cold dough on a floured surface until it’s about 1/4-inch thick.
Cut out shapes—gingerbread men, stars, whatever you like. Put them 2 inches apart on a baking sheet lined with parchment.
Bake for 8-10 minutes. The edges should look set, but the centers will still be soft. Pull them out before they get too hard.
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack. Wait until they’re totally cool before you decorate.
| Ingredient | Substitution |
|---|---|
| All-purpose flour | Whole wheat flour (use 2 3/4 cups) |
| Brown sugar | Coconut sugar or white sugar |
| Unsalted butter | Coconut oil, softened |
| Molasses | Honey or maple syrup |
| Ground ginger | Fresh grated ginger (1 tablespoon) |
| Ground cloves | Allspice or extra cinnamon |
Once they’re cool, decorate with royal icing, colored sugar, or candies. Store in an airtight container for up to a week.
Peppermint Chocolate Crinkle Cookies
Chocolate and peppermint just belong together at Christmas, right? These cookies have a rich, fudgy center and a little crunch on the edge—the classic crinkle look comes from rolling them in powdered sugar before baking.
They’re a hit at cookie swaps and look super festive on a holiday tray.
Complete Ingredients:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons peppermint extract
- 1 cup powdered sugar for rolling
Step by Step Cooking Instructions:
Preheat the oven to 350°F and line your baking sheets with parchment.
Whisk the flour, cocoa, baking powder, and salt in a bowl. Set this aside.
In a big bowl, beat together the oil and granulated sugar. Add eggs one at a time, then stir in the peppermint extract.
Slowly add the dry ingredients to the wet mixture. Stir until just combined—it’ll be a soft, sticky dough.
Put the powdered sugar in a shallow bowl. Scoop out 1-inch balls of dough and roll them until they’re covered in sugar.
Place them 2 inches apart on the baking sheets. Bake for 10-12 minutes, just until the edges are set and the tops have that cool cracked look.
Let them cool on the baking sheet for 5 minutes, then move to a rack.
| Ingredient | Substitution |
|---|---|
| All-purpose flour | Gluten-free 1:1 baking flour |
| Peppermint extract | Vanilla extract for classic chocolate crinkles |
| Vegetable oil | Melted butter (cooled slightly) |
| Kosher salt | Table salt (use slightly less) |
Sugar Cookie Cutouts with Royal Icing
Sugar cookies are a blank canvas for all your holiday decorating ideas. They’re buttery, hold their shape, and are just fun to make.
The dough rolls out easily, so you can cut out stars, trees, snowflakes—whatever you’re in the mood for. The cookies keep their crisp edges, which makes decorating even more satisfying.
Royal icing gives you that shiny, smooth finish that hardens just right for stacking or packing up as gifts. It’s a classic for a reason!
Ingredients:
For the cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk
For the royal icing:
- 3 large pasteurized egg whites
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Food coloring (optional)
Step by Step Cooking Instructions:
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, cream the butter and sugar until fluffy. Add the egg and vanilla, mixing until everything’s combined.
Slowly add the dry ingredients. Pour in milk, one tablespoon at a time, until the dough comes together.
Split the dough in two and wrap each half. Chill for at least 2 hours, or overnight if you’re planning ahead.
Preheat oven to 375°F. Roll out dough on a floured surface to about 1/4-inch thick.
Cut out shapes with cookie cutters. Place them 2 inches apart on lined baking sheets.
Bake for 7-8 minutes, just until the edges are golden. Cool on the baking sheet for 5 minutes, then transfer to a rack.
For the icing, whisk egg whites until foamy. Gradually add powdered sugar and vanilla, beating until stiff peaks form.
Add coloring if you want. Thin with water for flooding, or keep it thick for piping.
Decorate cooled cookies with the icing. Let them dry completely before you stack or store them.
| Ingredient | Substitution | Notes |
|---|---|---|
| All-purpose flour | Cake flour | Use 3 1/4 cups for softer texture |
| Unsalted butter | Salted butter | Reduce salt to 1/4 teaspoon |
| Granulated sugar | Superfine sugar | Creates smoother texture |
| Pasteurized egg whites | Meringue powder | Use 3 tablespoons powder + 1/4 cup water |
| Vanilla extract | Almond extract | Use half the amount for stronger flavor |
| Milk | Heavy cream | Creates richer dough |
Peanut Butter Blossoms
You can’t go wrong with peanut butter blossoms. They’ve got a soft, peanutty cookie and a chocolate kiss right in the middle—totally classic.
Rolling the dough in sugar gives the outside a little crunch. The chocolate kiss melts just enough to stick but stays perfectly shaped.
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup butter, softened
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 48 milk chocolate kisses, unwrapped
Instructions:
Preheat oven to 350°F and line baking sheets with parchment.
Cream butter, peanut butter, granulated sugar, and brown sugar together in a big bowl. Beat in the egg until it’s all mixed.
In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually add this to the peanut butter mixture.
Scoop 1-inch balls of dough and roll in the extra sugar. Place them 2 inches apart on the baking sheets.
Bake for 8-10 minutes. The edges should look golden but the centers will still seem soft.
Right after you take them out, press a chocolate kiss into each cookie. The chocolate will melt just a bit and stick in place.
Let the cookies cool on the sheet for 5 minutes, then move them to a rack. Wait until they’re completely cool to store.
| Ingredient | Substitution |
|---|---|
| Creamy peanut butter | Natural peanut butter or crunchy peanut butter |
| Brown sugar | Additional granulated sugar |
| All-purpose flour | Gluten-free flour blend |
| Milk chocolate kisses | Dark chocolate kisses or chocolate chips |
| Butter | Vegetable shortening or margarine |
Easy Meringue Kisses
Meringue kisses are light, crisp, and they kind of melt away as soon as you bite into them. You can color them, pipe them into swirls, and they look super cute as gifts.
The trick is to beat the egg whites until they’re stiff, then slowly add sugar for that glossy, smooth texture. It’s pretty simple, honestly.
Ingredients:
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- Food coloring (optional)
- 1/4 cup mini chocolate chips (optional)
- 2 tablespoons crushed peppermint candies (optional)
Step by Step Cooking Instructions:
Preheat your oven to 225°F and line two baking sheets with parchment. Make sure your mixing bowl is squeaky clean—any grease will mess up the meringue.
Beat the egg whites in a large bowl until they’re foamy. Gradually add sugar, one tablespoon at a time, and keep beating until you get stiff, glossy peaks.
Add vanilla and beat for a few seconds. If you want color, add a drop or two now. Fold in chocolate chips or peppermint if you’re using them.
Spoon the meringue into a piping bag with a star tip. Pipe little kisses onto the baking sheets, leaving an inch of space between them.
Bake for 2 to 2.5 hours, until the kisses are crisp and come off the parchment easily. Turn off the oven and let them cool inside with the door open a crack.
| Ingredient | Substitution |
|---|---|
| Granulated sugar | Superfine sugar (same amount) |
| Vanilla extract | Almond extract (use half the amount) |
| Mini chocolate chips | Chopped nuts or dried fruit |
| Peppermint candies | Crushed cookies or sprinkles |
| Food coloring | Natural fruit powders |
Eggnog Bundt Cake
This festive bundt cake brings all the cozy eggnog flavors into a tender, moist dessert. The way nutmeg and cinnamon mingle with rich eggnog just screams Christmas.
The bundt shape looks elegant, and honestly, it makes serving a breeze. Everyone will notice the pretty presentation, and that eggnog glaze really kicks up the holiday vibes.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup eggnog
- 1/2 cup sour cream
For the Glaze:
- 2 cups powdered sugar
- 1/4 cup eggnog
- 1/4 teaspoon vanilla extract
- Pinch of ground nutmeg
Step by Step Cooking Instructions:
Preheat your oven to 350°F. Grease a 12-cup bundt pan really well—use butter and flour or baking spray so the cake comes out easily.
Whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium bowl. Set aside for now.
Cream the softened butter and sugar in a stand mixer on medium. Beat for about 3-5 minutes until the mixture gets light and fluffy.
Add eggs one at a time, beating after each. Mix in the vanilla extract.
Alternate adding the dry ingredients and eggnog to the butter mixture. Start and end with the flour mixture, and mix just until everything comes together.
Gently fold in the sour cream. The batter should look smooth.
Pour the batter into your prepared bundt pan. Spread it out evenly.
Bake for 50-60 minutes. When a toothpick poked in the center comes out clean, it’s done. The top should spring back if you touch it lightly.
Let the cake cool in the pan for 10 minutes. Flip it onto a wire rack and let it cool completely before you glaze.
For the glaze, whisk powdered sugar, eggnog, vanilla, and nutmeg until smooth. Drizzle over the cooled cake and give it a little time to set up.
| Ingredient | Substitution |
|---|---|
| Eggnog | Heavy cream + 1/4 tsp each nutmeg and vanilla |
| Sour cream | Greek yogurt or buttermilk |
| Unsalted butter | Salted butter (use 1/4 tsp salt total) |
| All-purpose flour | Cake flour (use 3 1/4 cups) |
| Granulated sugar | Brown sugar for a deeper flavor |
Danish Butter Cookies
These classic Christmas cookies always remind me of those blue tins from childhood. You can actually make them at home with just six simple ingredients and one bowl.
Danish butter cookies have that rich, buttery taste and crisp bite. They melt in your mouth and make a great holiday gift.
The Danish name “Vaniljekranse” means vanilla wreaths. Pipe them into wreaths or any fun shape you like.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg yolk
Step by Step Cooking Instructions:
Preheat your oven to 350°F. Line a couple of baking sheets with parchment.
Beat the butter and powdered sugar together until light and fluffy, about 3-4 minutes with an electric mixer.
Add the egg yolk and vanilla. Mix until it all comes together.
Gradually add flour and salt. Stir until you get a soft dough.
Spoon the dough into a piping bag fitted with a star tip. Pipe cookies onto your baking sheets in whatever shapes you want.
Bake for 12-15 minutes, just until the edges start turning golden. If you bake them too long, they’ll get crunchy.
Let the cookies cool on the baking sheet for 5 minutes, then move to a wire rack. Store in an airtight container for up to a week.
| Original Ingredient | Substitution Options |
|---|---|
| Unsalted butter | Salted butter (cut salt by half) |
| Powdered sugar | Granulated sugar (same amount) |
| All-purpose flour | Cake flour (for extra tenderness) |
| Vanilla extract | Almond extract (use half as much) |
| Egg yolk | 2 tablespoons cream |
Crock Pot Peanut Clusters
You can make these sweet and salty peanut clusters with almost no effort, thanks to your slow cooker. The combo of chocolate and peanuts makes these candies a holiday favorite.
This recipe only needs four ingredients. The crock pot does the melting, so you can work on other holiday treats at the same time.
These clusters are perfect for cookie platters or gift boxes. You can easily make a big batch without standing at the stove.
Complete Ingredients:
- 2 cups chocolate chips
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 3 cups salted peanuts
Step by Step Cooking Instructions:
Add all the chocolate chips to your crock pot. Set it to low heat and pop on the lid.
Let everything melt for about an hour—don’t stir at first. Check after 45 minutes so nothing burns.
Once the chips are melted, stir until smooth. Add the peanuts and mix until they’re all coated.
Drop spoonfuls of the mixture onto parchment or wax paper. Aim for clusters about two inches wide.
Let them cool at room temperature for two hours. Store in an airtight container for up to a week.
| Original Ingredient | Substitution Options |
|---|---|
| Chocolate chips | Semi-sweet chunks, dark chocolate chips |
| Butterscotch chips | Caramel chips, peanut butter chips |
| White chocolate chips | Vanilla baking chips, cream cheese chips |
| Salted peanuts | Cashews, almonds, mixed nuts |
Essential Ingredients for Christmas Baking
You can’t make great Christmas treats without quality ingredients. Having the right pantry staples, fresh spices, and some good substitutes makes holiday baking so much easier.
Must-Have Pantry Staples
A well-stocked pantry is the secret to stress-free Christmas baking. These basics work for tons of recipes and keep well all season.
Flours and Sugars:
- All-purpose flour for cookies and cakes
- Cake flour for lighter textures
- Granulated white sugar
- Brown sugar (light and dark)
- Powdered sugar for frostings
Essential Fats:
- Unsalted butter (so you control the salt)
- Vegetable oil for moist cakes
- Shortening for sturdy frostings
Leavening Agents:
- Baking soda
- Baking powder (make sure it’s fresh)
- Active dry yeast for breads
Always keep vanilla extract, eggs, and milk handy. You’ll use these in nearly every Christmas recipe.
Chocolate chips, cocoa powder, and nuts are must-haves too. They add flavor and crunch to cookies, brownies, and breads.
Choosing Quality Spices
Fresh spices make a world of difference in holiday baking. So many Christmas recipes lean on warm spices, but they lose their punch as they age.
Replace spices if they’re over a year old. When you open the jar, the aroma should hit you.
Essential Christmas Spices:
- Cinnamon (ground and sticks)
- Nutmeg (freshly grated is best)
- Ginger (ground)
- Allspice
- Cloves
Buy smaller amounts of special spices like cardamom or star anise. You’ll use them less often, and they stay fresher in tiny jars.
Keep spices in airtight containers away from heat and sunlight. Label them with the date you bought them—it really helps.
Taste a little to see if the spice is still strong. If it’s weak, your treats might turn out bland.
Dairy and Egg Substitutes
Dietary restrictions don’t have to get in the way of baking fun. There are plenty of modern substitutes that work in most recipes with just a few tweaks.
Egg Substitutes:
- Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg)
- Commercial egg replacers
- Applesauce for binding in quick breads
Dairy Alternatives:
- Plant-based milks work for almost everything
- Vegan butter instead of regular butter
- Coconut cream for heavy cream
Try substitutes in small batches first. Some swaps can change the texture or need a little recipe adjustment.
If you’re baking for different diets, keep both regular and substitute ingredients around. That way you can make more than one version of a recipe.
Tips for Perfect Holiday Treats
Storing your Christmas baked goods the right way keeps them fresh for days, sometimes weeks. Planning batch baking sessions lets you whip up lots of gifts without sacrificing quality.
How to Store Baked Goods
Cookies stay good in airtight containers at room temperature for up to a week. Put parchment between layers so they don’t stick together.
Store soft cookies and crispy cookies separately. If you mix them, the crispy ones get soggy—nobody wants that.
Frosted cookies need a little more care. Let the frosting dry all the way before putting them away. Use containers with tight lids and try not to stack decorated cookies.
Cakes and quick breads wrapped in plastic wrap stay fresh for 3-4 days at room temp. If something has cream filling, put it in the fridge within two hours.
Freeze unfrosted cakes for up to three months. Wrap them in plastic, then foil. Thaw overnight in the fridge when you’re ready to serve.
Candies and bark like cool, dry places. Keep them in airtight containers and away from heat. Chocolate treats hold up best at 65-70°F.
Batch Baking for Gifting
I usually start planning my baking schedule a good 2-3 weeks before Christmas. It’s just easier that way, honestly.
Kick things off with treats that freeze well, like cookie dough or unfrosted cakes. You’ll thank yourself later when you’re not scrambling at the last minute.
Cookie dough actually freezes beautifully for up to three months. I like to shape the dough into balls and freeze them on baking sheets.
Once they’re solid, just toss them into freezer bags. Seriously, it’s a game changer.
Bar cookies and brownies are perfect for making in big batches. After baking, cut them into gift-sized pieces.
Wrap each one in cellophane or parchment paper to keep them fresh and looking cute.
When I make candies like fudge or truffles, I always double or triple the recipes. Prepping a bigger batch doesn’t really take more effort, so why not?
Before your baking marathon starts, gather all your packaging materials. Boxes, ribbons, labels—get them ready so you’re not hunting for supplies at the last minute.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.