Christmas desserts add warmth and sweetness to any holiday gathering. They create those little moments everyone remembers, whether you’re with family or friends.
Maybe you’re hosting a dinner party, or just want to whip up something sweet to give as gifts. Having a few go-to recipes really makes the season brighter.
Here are nine Christmas dessert ideas—everything from classic cookies and elegant cakes to easy no-bake treats that capture the flavors of gingerbread, peppermint, and eggnog. Some are perfect for experienced bakers. Others are quick enough for those of us who just want to get something tasty on the table fast.
You’ll also find tips for making your desserts look festive and taste amazing.
Gingerbread Cookies
Nothing says “holiday” like the smell of gingerbread cookies baking in the oven. These spiced treats fill your kitchen with cinnamon, ginger, and molasses.
Shape the dough into classic gingerbread men or cut out snowflakes and stars. The cookies keep their shape so well during baking.
Getting the spice blend right makes all the difference. Ground ginger gives you that signature flavor, while cinnamon and nutmeg add cozy warmth.
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Step by Step Cooking Instructions:
Mix flour, ginger, baking soda, cinnamon, nutmeg, and salt in a bowl. Set aside.
Cream butter and brown sugar until fluffy. Beat in molasses, egg, and vanilla.
Add the dry mixture gradually to the wet ingredients. Stir until a soft dough forms.
Divide the dough in half and wrap each piece in plastic wrap. Chill in the fridge for at least 2 hours, or overnight if you have time.
Preheat your oven to 375°F. Roll the dough out on a floured surface to about 1/4-inch thick.
Cut shapes with cookie cutters. Place cookies on parchment-lined baking sheets about an inch apart.
Bake 8-10 minutes, just until the edges are firm. Let them cool on the baking sheet for 5 minutes, then move to wire racks.
| Original Ingredient | Substitution Options |
|---|---|
| All-purpose flour | Whole wheat flour (use 2 3/4 cups) |
| Ground ginger | Fresh grated ginger (1 tablespoon) |
| Molasses | Honey or maple syrup |
| Butter | Vegetable shortening or margarine |
| Brown sugar | White sugar plus 1 tablespoon molasses |
| Egg | 1/4 cup applesauce or 1 flax egg |
Decorate cooled cookies with royal icing, melted chocolate, or colorful sprinkles. Store them in an airtight container for up to a week.
Eggnog Cheesecake
Eggnog cheesecake is that perfect blend of creamy cheesecake and holiday spices. You get cream cheese, eggnog, and those classic notes of nutmeg and cinnamon all in one bite.
A graham cracker or gingersnap crust adds just the right crunch. Lots of bakers go for gingersnap because it really amps up the holiday flavor.
You can make this dessert a day ahead, which is always a relief during a busy holiday. The cheesecake serves 10-12, so it’s great for a crowd.
Complete Ingredients
For the crust:
- 1½ cups graham cracker crumbs (or gingersnap crumbs)
- ¼ cup granulated sugar
- 6 tablespoons melted butter
For the filling:
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract (optional)
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
For topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Ground nutmeg for dusting
Step by Step Cooking Instructions
Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with foil to keep out leaks.
Mix the crumbs, sugar, and melted butter. Press the mixture into the bottom of your pan.
Beat the cream cheese until smooth and fluffy, about 3-4 minutes. Slowly add sugar and keep beating.
Add eggs one at a time, mixing after each. Stir in eggnog, vanilla, rum extract, nutmeg, and cinnamon.
Pour the filling over the crust. Place the pan in a larger roasting pan and pour hot water halfway up the sides.
Bake for 55-65 minutes. The center should look set but still jiggle a little.
Turn off the oven, crack the door, and let the cheesecake cool for an hour.
Take it out of the water bath and let it cool completely at room temperature. Refrigerate at least 4 hours or overnight.
Whip the cream with powdered sugar until soft peaks form. Spread over the cheesecake and dust with nutmeg.
Substitutions Table
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Graham cracker crust | Gingersnap crust | Same amount, adds spice |
| Eggnog | Heavy cream + spices | 1 cup cream + ½ tsp nutmeg, ¼ tsp cinnamon |
| Rum extract | Bourbon or brandy | Use 1 Tbsp instead of ½ tsp extract |
| Heavy cream topping | Store-bought whipped cream | Less control over sweetness |
| Cream cheese | Mascarpone cheese | Makes it richer and denser |
| Granulated sugar | Brown sugar | Adds a deeper flavor |
Peppermint Bark
Peppermint bark is that classic combo of chocolate and peppermint candy. It looks festive and you can make it in minutes—no baking, no fuss.
The usual version has a layer of dark chocolate, then white chocolate, then a blizzard of crushed candy canes.
Ingredients:
- 12 oz dark chocolate, chopped
- 12 oz white chocolate, chopped
- 1/2 cup crushed candy canes
- 1/2 teaspoon peppermint extract (optional)
Step by Step Cooking Instructions:
Line an 8×8 inch pan with parchment paper.
Melt dark chocolate in the microwave in 30-second bursts, stirring each time. When smooth, pour into the pan and spread evenly.
Let it cool for 10 minutes. Then melt the white chocolate the same way.
Stir in peppermint extract if you want. Pour the white chocolate over the dark layer and spread it gently.
Sprinkle crushed candy canes over the top right away. Press them down a bit so they stick.
Refrigerate for 2 hours until set. Break into pieces and serve.
Substitution Table:
| Original Ingredient | Substitution Options |
|---|---|
| Dark chocolate | Semi-sweet chocolate, milk chocolate |
| White chocolate | Vanilla chips, almond bark |
| Candy canes | Peppermint candies, crushed cookies |
| Peppermint extract | Vanilla extract, mint extract |
Classic Yule Log Cake
The Yule Log Cake brings a touch of French tradition to your Christmas table. People also call it Bûche de Noël, and it’s a real showstopper.
You start with a light chocolate sponge cake that rolls up without cracking. Fill it with whipped cream or buttercream for a rich center.
The outside gets covered with chocolate ganache that looks just like tree bark. Powdered sugar dusted on top gives it a snowy effect.
Each slice shows off cream swirls against the chocolate cake. It’s almost too pretty to eat—almost.
Ingredients:
- 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
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 8 oz dark chocolate, chopped
- 1/2 cup heavy cream (for ganache)
- 2 tablespoons butter
- Extra powdered sugar for dusting
Step by Step Cooking Instructions:
Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment and grease it.
Beat egg yolks with 1/2 cup sugar until pale and thick, about 3-4 minutes.
Sift cocoa, flour, and salt in another bowl. Fold into the yolk mixture with vanilla.
Whip egg whites until foamy, then add the other 1/4 cup sugar gradually. Beat to stiff peaks.
Fold a third of the whites into the chocolate mix, then add the rest in two more additions. Be gentle so you keep the volume.
Spread the batter in the prepared pan. Bake 12-15 minutes, until it springs back when touched.
Turn the cake onto a towel dusted with powdered sugar. Peel off the parchment.
Roll the cake up in the towel while it’s still warm. Let it cool completely on a rack.
Whip 2 cups heavy cream with 1/4 cup powdered sugar to soft peaks. Stop before it turns to butter.
Unroll the cooled cake. Spread the whipped cream, leaving a 1-inch border. Roll it up again, minus the towel.
Heat 1/2 cup cream in a saucepan until it just simmers. Pour over the chopped chocolate and let it sit for 2 minutes.
Add butter and stir until smooth and glossy. Let the ganache cool for 10 minutes so it thickens a bit.
Place the cake seam-side down on a platter. Spread ganache all over with a spatula.
Drag a fork through the ganache to make it look like bark. Dust with powdered sugar before serving.
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Heavy whipping cream | Mascarpone cheese | Use equal amount, whip until smooth |
| Dark chocolate | Semi-sweet chocolate chips | Works well for ganache |
| All-purpose flour | Cake flour | Same amount for lighter cake |
| Vanilla extract | Almond extract | Use half as much |
| Powdered sugar (filling) | Maple syrup | 2 tablespoons, adjust cream if needed |
| Cocoa powder | Melted chocolate | 2 oz melted, reduce flour to 2 tablespoons |
Cranberry-Apple Streusel Bars
These bars mix tart cranberries and sweet apples in a buttery, crumbly crust. The streusel topping? It gives a nutty crunch that’s tough to beat.
Serve them at holiday gatherings, or just bring a pan to your next potluck. Their red and gold colors really pop on a dessert table.
Ingredients:
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup brown sugar, packed
- ½ cup cold butter, cubed
- 2 cups apples, peeled and diced
- 1 cup fresh cranberries
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon vanilla extract
Step by Step Cooking Instructions:
Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
Mix flour, oats, and brown sugar in a big bowl. Cut in the cold butter until the mixture looks a bit like coarse crumbs.
Press half the crumb mixture into the pan to form the crust.
In another bowl, toss apples, cranberries, granulated sugar, cornstarch, cinnamon, nutmeg, and vanilla. Coat the fruit well.
Spread the fruit mixture over the crust. Sprinkle the rest of the crumb mixture on top.
Bake for about 35-40 minutes, until the top turns golden brown. Let it cool all the way before slicing into bars.
| Ingredient | Substitution |
|---|---|
| Fresh cranberries | Dried cranberries (reduce sugar by 2 tablespoons) |
| Apples | Pears or firm peaches |
| Rolled oats | Quick oats or chopped nuts |
| Brown sugar | Coconut sugar or maple sugar |
| Butter | Coconut oil (solid) or vegan butter |
| All-purpose flour | Whole wheat flour or gluten-free flour blend |
Boozy Bourbon Balls
No-bake bourbon balls always bring a little extra cheer to the holidays. You get rich chocolate, crunchy nuts, and a good hit of bourbon in every bite.
Let them rest for at least a week—trust me, the flavors get even better. These treats make great gifts or party desserts, especially for folks who appreciate a grown-up twist.
No baking here. You can throw these together in minutes with just a handful of ingredients.
Ingredients:
- 1 cup vanilla wafer crumbs
- 1 cup powdered sugar
- 1 cup chopped pecans
- 2 tablespoons cocoa powder
- 3 tablespoons honey
- 1/4 cup bourbon
- Additional powdered sugar for rolling
Step by Step Cooking Instructions:
Mix vanilla wafer crumbs, powdered sugar, pecans, and cocoa powder in a bowl. Stir until everything looks well combined.
Add honey and bourbon. Mix it all up until the dough holds together when you press it.
Roll the dough into 1-inch balls using your hands.
Coat each ball in powdered sugar and set them on a parchment-lined tray.
Store the bourbon balls in an airtight container. Chill them for at least a week to let the flavors come together.
Substitutions Table:
| Original Ingredient | Substitution Options |
|---|---|
| Vanilla wafer crumbs | Graham cracker crumbs, gingersnap crumbs |
| Bourbon | Rum, brandy, or whiskey |
| Pecans | Walnuts, almonds, or hazelnuts |
| Honey | Corn syrup or maple syrup |
| Powdered sugar coating | Cocoa powder, coconut flakes |
Homemade Marshmallows
When you make your own marshmallows, you get something way better than store-bought. These fluffy, pillowy squares make awesome gifts and add a little magic to any dessert table.
The vanilla flavor really shines through, and the process is easier than it looks. You only need a few basics to get started.
Complete Ingredients
- 3 packets (¼ oz each) unflavored gelatin
- ½ cup cold water, divided
- 1½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- Powdered sugar for dusting
- Cooking spray
Step by Step Cooking Instructions
Spray a 9×13 inch pan with cooking spray. Dust it well with powdered sugar.
Sprinkle gelatin over ¼ cup cold water in your stand mixer bowl. Let it bloom for about 10 minutes.
Combine sugar, corn syrup, the rest of the water, and salt in a heavy saucepan. Cook over medium heat until the mixture hits 240°F on a candy thermometer.
Take the syrup off the heat as soon as it hits temperature. Let it cool for a couple of minutes.
Turn the mixer on low and slowly pour the hot syrup into the gelatin. Try not to pour it right on the whisk.
Crank the speed up to high and beat for 10-12 minutes. The mixture should get thick, white, and fluffy.
Add the vanilla and beat another 30 seconds. You want the marshmallow to hold soft peaks.
Pour it into your prepared pan and smooth out the top. Dust the surface with more powdered sugar.
Let the marshmallows set at room temperature for at least 4 hours or overnight. They should feel firm when ready.
Cut them into squares with a knife dusted with powdered sugar. Toss each piece in more powdered sugar so they don’t stick.
| Ingredient | Substitution | Notes |
|---|---|---|
| Vanilla extract | Peppermint extract | Use 1 teaspoon instead of 2 |
| Vanilla extract | Almond extract | Use 1 teaspoon instead of 2 |
| Light corn syrup | Honey | May affect texture slightly |
| Powdered sugar | Cornstarch | For dusting only |
| Food coloring | Natural fruit powders | Add with vanilla extract |
Pumpkin Chocolate Chip Oatmeal Cookies
These cookies blend the cozy flavors of fall with chewy oats. The pumpkin puree makes them soft and keeps them fresh for days.
Pumpkin spice and dark chocolate chips come together for a just-right sweetness. Every bite feels like autumn, with a little chocolate in every mouthful.
Complete Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup dark chocolate chips
Step by Step Cooking Instructions
Preheat your oven to 350°F. Line baking sheets with parchment paper.
Cream the butter and both sugars in a big bowl for about 3 minutes, until light and fluffy.
Beat in pumpkin puree, egg, and vanilla. Make sure it’s all smooth.
Whisk flour, oats, baking soda, salt, and spices together in a separate bowl.
Mix the dry ingredients into the wet ones gradually. Don’t overmix, or the cookies might get tough.
Fold in the chocolate chips with a spatula or wooden spoon.
Drop tablespoon-sized scoops of dough onto the baking sheets, leaving about 2 inches between each.
Bake for 12-14 minutes, until the edges are set and the centers look a little underdone.
Cool the cookies on the baking sheet for 5 minutes. Move them to a wire rack to finish cooling.
Substitution Table
| Original Ingredient | Substitution Options |
|---|---|
| All-purpose flour | Whole wheat flour, oat flour |
| Unsalted butter | Coconut oil, vegan butter |
| Brown sugar | Coconut sugar, maple sugar |
| Pumpkin puree | Sweet potato puree, butternut squash puree |
| Egg | Flax egg, applesauce (1/4 cup) |
| Dark chocolate chips | Semi-sweet chips, white chocolate chips, dried cranberries |
| Old-fashioned oats | Quick oats, gluten-free oats |
Christmas Sugar Cookies
Christmas sugar cookies are classic—simple to make and always festive. You can decorate them with icing and sprinkles however you want.
They’re great for cookie exchanges, baking with family, or leaving out for Santa. The dough is easy to work with and keeps its shape when cut into fun shapes.
Ingredients:
- 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 decorating:
- 2 cups powdered sugar
- 3-4 tablespoons milk
- Food coloring
- Sprinkles
Step by Step Cooking Instructions:
Mix flour, baking powder, and salt in a bowl. Set aside.
Cream the butter and sugar in a large bowl for about 3 minutes, until fluffy. Beat in the egg and vanilla.
Slowly add the flour mixture to the butter mixture. Add milk a tablespoon at a time until the dough comes together.
Divide the dough in half and wrap each piece in plastic wrap. Chill for at least 2 hours or overnight.
Preheat your oven to 375°F. Roll the dough out on a floured surface to about 1/4 inch thick.
Cut out cookies with your favorite cutters. Place them 2 inches apart on ungreased baking sheets.
Bake for 8-10 minutes, until the edges are just turning golden. Let them cool on the baking sheet for 5 minutes, then move to a wire rack.
Make the icing by whisking powdered sugar and milk until smooth. Add food coloring and decorate the cooled cookies however you like.
| Ingredient | Substitution |
|---|---|
| All-purpose flour | Gluten-free flour blend |
| Unsalted butter | Vegan butter or margarine |
| Granulated sugar | Coconut sugar |
| Whole milk | Almond milk or oat milk |
| Vanilla extract | Almond extract (use half amount) |
Essential Tips for Making Festive Desserts
Making memorable Christmas desserts starts with picking ingredients that really fit the season. Decorating with a bit of creativity brings that holiday magic to life.
Choosing Seasonal Ingredients
Spices are the backbone of Christmas desserts. Cinnamon, nutmeg, ginger, and allspice give cookies, cakes, and puddings that warm, cozy flavor.
Fresh cranberries add a tart kick and bright color. They’re great in bars, tarts, or even as a garnish on cheesecake.
Citrus fruits like oranges and lemons lighten up rich desserts. Orange zest wakes up chocolate cakes, and lemon juice cuts the sweetness of frosting.
Nuts like pecans, walnuts, and almonds bring crunch and richness. I love tossing them in cookies or sprinkling them over cakes.
Seasonal extracts—vanilla, almond, peppermint—add a unique touch that says “holiday.” Each one has its own vibe.
Try using dried fruits like dates, figs, or raisins. They bring natural sweetness and a bit of old-fashioned charm to your desserts.
Decorating for Holiday Cheer
Color coordination instantly brings out that holiday vibe. Try using red and green—fresh berries, mint leaves, or colored sugars—if you want your desserts to look festive.
A dusting of powdered sugar can turn almost any dessert into a little winter wonderland. Sprinkle it over cookies, cakes, or tarts for a soft, snowy finish.
Piped frosting gives desserts a polished, pro look. I love using star tips for rosettes and leaf tips for holly shapes on cakes or cupcakes.
Edible decorations like candy canes, chocolate chips, and sprinkles add playful holiday charm. I usually crush candy canes for that classic peppermint bark topping.
Fresh garnishes can make desserts look naturally beautiful. Rosemary sprigs look just like pine needles, and pomegranate seeds bring a bright, jewel-like sparkle to the plate.
Playing with temperature contrast really bumps up the presentation. Serve warm desserts with a scoop of cold cream or ice cream—it looks great and tastes even better.
Serving and Storing Christmas Treats
When you present desserts well, even simple treats feel special. Storing them right helps keep everything fresh for days, sometimes even weeks.
Presentation Ideas
Create tiered displays by stacking cake stands at different heights. This draws the eye and makes it easy for guests to reach what they want.
Use festive serving platters in classic holiday colors—red, green, gold, or silver. White platters work too, since they really set off colorful treats.
Add natural decorations around your dessert table:
- Fresh pine sprigs
- Cinnamon sticks
- Star anise
- Cranberries
- Orange slices
Label your treats with small tent cards, especially if you’re expecting guests with allergies or dietary needs. Write the dessert name and any big allergens.
Arrange items by height—put taller desserts in the back, shorter ones in front. This way, everything’s visible and the table looks more interesting.
Provide proper serving utensils for each dessert. Small tongs are perfect for cookies and bars, while you’ll want cake servers for anything sliced.
Keeping Desserts Fresh
Store cookies and bars in airtight containers at room temperature. They’ll usually stay good for about a week. If you stack them, slip some parchment paper between layers so they don’t stick together.
Refrigerate cream-based desserts like cheesecakes, trifles, and custards right away. I find that most of these last about 3-4 days if you cover them well.
Freeze make-ahead options up to three months before your event. Frosted cookies thaw nicely at room temperature. For unfrosted cakes, wrap them tightly in plastic first. You can also freeze cookie dough—just slice and bake it straight from the freezer.
Keep fudge and candy in a cool, dry spot, away from sunlight. If you put chocolate in the fridge, you might notice those odd white spots, but don’t worry, it’s still safe.
Wrap items individually if you’re gifting them. I like using cellophane bags tied with ribbon for cookies, or sometimes decorative tins for a mix of treats.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.