Delight in the joy of the holiday season with our collection of 17 Delicious Christmas Dessert Recipes Easy to Make. Whether you’re a baking novice or a seasoned pro, these festive treats are sure to bring warmth and sweetness to your celebrations. From classic cookies to show-stopping cakes, we’ve got something to satisfy every sweet tooth. So, preheat your oven and let’s make this Christmas extra special!
Classic Christmas Pudding
You might think Christmas pudding is a hassle, but this classic version is straightforward and deeply satisfying.
Ingredients
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 cup suet, shredded
- 1 cup brown sugar
- 2 eggs, beaten
- A splash of brandy
- A couple of cups of mixed dried fruits
- 1 tsp mixed spice
- 1/2 tsp cinnamon
- 1/2 cup milk
Instructions
- Mix flour, breadcrumbs, suet, and sugar in a large bowl.
- Stir in the beaten eggs and brandy until well combined.
- Fold in the mixed dried fruits, mixed spice, and cinnamon.
- Gradually add milk to moisten the mixture; it should be sticky but not wet.
- Tip: If the mixture feels too dry, add a tad more milk, but don’t overdo it.
- Grease a 2-pint pudding basin and spoon in the mixture, pressing down lightly.
- Cover with a double layer of greased parchment paper and foil, tied securely with string.
- Steam for 5 hours in a large pot with simmering water halfway up the basin.
- Tip: Check the water level occasionally and top up with boiling water as needed.
- Remove from the pot and let it cool slightly before turning out.
- Tip: For extra flavor, pour a little warmed brandy over the pudding and light it before serving.
Best served warm, this pudding is rich, moist, and packed with fruity flavors. Try it with a dollop of brandy butter or a scoop of vanilla ice cream for a decadent twist.
Gingerbread Cookies
Warm up your kitchen with these spiced gingerbread cookies, perfect for holiday gifting or a cozy night in.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- A splash of vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
- Beat in the egg, molasses, and vanilla extract until well combined.
- Whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes.
- Roll the dough out on a lightly floured surface to about 1/4-inch thickness.
- Cut into shapes with cookie cutters and place on the prepared baking sheets. Tip: Space them about 2 inches apart to allow for spreading.
- Bake for 8-10 minutes, or until the edges are just starting to darken. Tip: For softer cookies, pull them out when they’re slightly underdone.
- Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
Zesty with a hint of warmth, these cookies have a crisp edge and a chewy center. Try stacking them with a dollop of cream cheese frosting in between for an extra treat.
Peppermint Bark
Minty, crunchy, and irresistibly chocolatey, peppermint bark is a holiday favorite that’s surprisingly simple to whip up. This no-bake treat layers dark chocolate with white chocolate and crushed candy canes for a festive finish.
Ingredients
– 2 cups of dark chocolate chips
– 2 cups of white chocolate chips
– a handful of candy canes, crushed
– a splash of peppermint extract
Instructions
1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
3. Stir in a splash of peppermint extract into the melted dark chocolate for an extra minty kick.
4. Spread the dark chocolate evenly onto the prepared baking sheet. Chill in the fridge for 15 minutes until set.
5. Melt the white chocolate chips using the same method, being careful not to overheat.
6. Pour the white chocolate over the set dark chocolate layer, spreading it smoothly.
7. Immediately sprinkle the crushed candy canes over the white chocolate before it sets.
8. Chill the bark in the fridge for another 30 minutes, or until completely firm.
9. Once set, break the bark into uneven pieces for a rustic look.
Now you’ve got a batch of peppermint bark that’s crisp, creamy, and packed with festive flavor. Try serving it alongside hot cocoa for a cozy winter treat.
Eggnog Cheesecake
Kick off the holiday season with this Eggnog Cheesecake, a creamy, spiced dessert that’s as festive as it is delicious. Perfect for those who love the classic holiday drink in dessert form.
Ingredients
- 2 cups of graham cracker crumbs
- 1/2 cup of melted butter
- 3 packages (8 oz each) of cream cheese, softened
- 1 cup of sugar
- 3 eggs
- 1 cup of eggnog
- 1/4 cup of all-purpose flour
- 1 tsp of vanilla extract
- 1/2 tsp of nutmeg
- A splash of rum (optional)
Instructions
- Preheat your oven to 325°F. This ensures a slow, even bake for your cheesecake.
- Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crumbs evenly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each.
- Stir in eggnog, flour, vanilla, nutmeg, and rum if using. Mix until just combined. Overmixing can introduce too much air.
- Pour the filling over the crust. Smooth the top with a spatula.
- Bake for 55-60 minutes or until the edges are set but the center is slightly wobbly. Tip: A water bath can prevent cracks.
- Turn off the oven and leave the door slightly open for 1 hour. This helps the cheesecake cool gradually.
- Refrigerate for at least 4 hours, preferably overnight. Tip: Run a knife around the edge before removing the pan for clean slices.
Zesty with nutmeg and rich from the eggnog, this cheesecake is a holiday must-try. Serve with a dollop of whipped cream and a sprinkle of cinnamon for extra flair.
Christmas Trifle
Over the holidays, nothing beats a Christmas Trifle. It’s layers of joy in a bowl, perfect for sharing.
Ingredients
- 2 cups of vanilla pudding
- a splash of rum
- a couple of cups of cubed pound cake
- 1 cup of raspberry jam
- a handful of fresh raspberries
- 2 cups of whipped cream
- a sprinkle of cocoa powder
Instructions
- Spread the cubed pound cake at the bottom of a trifle bowl.
- Drizzle the rum over the pound cake for a boozy kick.
- Layer the raspberry jam over the cake, spreading evenly.
- Add a layer of vanilla pudding next, smoothing it out.
- Scatter fresh raspberries on top of the pudding.
- Repeat the layers until the bowl is nearly full, ending with pudding.
- Top with whipped cream and a sprinkle of cocoa powder for garnish.
- Chill in the fridge for at least 2 hours before serving to let flavors meld.
Tip: For a non-alcoholic version, skip the rum and add a splash of vanilla extract instead. Tip: Ensure each layer is visible for a stunning presentation. Tip: Use day-old pound cake for better texture absorption.
This trifle is a creamy, fruity delight with a boozy undertone. Serve it in clear glasses for individual portions that showcase the beautiful layers.
Yule Log Cake
A Yule log cake brings festive cheer to any holiday table with its rich flavors and stunning presentation.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- A pinch of salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
- A splash of rum (optional)
- 1/2 cup chocolate ganache
Instructions
- Preheat your oven to 350°F. Line a jelly roll pan with parchment paper.
- Beat eggs and granulated sugar in a bowl until light and fluffy, about 5 minutes.
- Sift flour, cocoa powder, and salt together. Fold gently into the egg mixture.
- Spread the batter evenly in the prepared pan. Bake for 12-15 minutes until the cake springs back when touched.
- While warm, roll the cake with a clean kitchen towel starting from the short end. Let it cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Unroll the cake, spread the cream evenly, then roll it back up.
- Cover the outside with chocolate ganache. Use a fork to create bark-like textures.
- Chill for at least an hour before serving to set the ganache.
Rich chocolate and creamy filling make this cake a showstopper. Dust with powdered sugar for a snowy effect or garnish with edible holly for extra holiday flair.
Snowball Cookies
Crunchy, buttery, and dusted with powdered sugar, these snowball cookies are a holiday favorite that’s easy to make any time of year.
Ingredients
- 1 cup of softened butter
- 1/2 cup of powdered sugar, plus extra for dusting
- 2 tsp of vanilla extract
- 2 cups of all-purpose flour
- 1 cup of finely chopped nuts (walnuts or pecans work great)
- A pinch of salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and 1/2 cup of powdered sugar until light and fluffy.
- Mix in the vanilla extract and a pinch of salt until well combined.
- Gradually add the flour to the butter mixture, stirring until the dough comes together.
- Fold in the chopped nuts until evenly distributed throughout the dough.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the bottoms are just lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm.
- Once completely cooled, give them another roll in powdered sugar for that classic snowball look.
Melt-in-your-mouth tender with a nutty crunch, these cookies are perfect with a cup of coffee or as a sweet gift packaged in a festive tin.
Cranberry Orange Bread
Just when you think you’ve had every kind of bread, this Cranberry Orange Bread comes along to shake things up. Perfect for breakfast or a snack, it’s a tangy, sweet twist on the classic.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh cranberries, chopped
- 1 tbsp orange zest
- 3/4 cup orange juice
- 1/4 cup vegetable oil
- 1 egg, beaten
- A splash of vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Stir in the chopped cranberries and orange zest until well coated in the flour mixture.
- In another bowl, mix orange juice, vegetable oil, beaten egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir just until combined. Tip: Overmixing leads to tough bread.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing is easier when the bread is fully cooled.
You’ll love the moist crumb and the bursts of tart cranberry against the sweet orange backdrop. Try toasting a slice and slathering it with cream cheese for an extra indulgent treat.
Chocolate Peppermint Cupcakes
Let’s dive into making these irresistible Chocolate Peppermint Cupcakes, perfect for any season.
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of cocoa powder
- 1 tsp of baking soda
- A pinch of salt
- 1 cup of sugar
- 1/2 cup of melted butter
- 2 eggs
- A splash of vanilla extract
- 1/2 cup of buttermilk
- A couple of drops of peppermint extract
- 1/2 cup of crushed peppermint candies
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the sugar and melted butter until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
- Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Tip: Don’t overmix to keep the cupcakes tender.
- Fold in the crushed peppermint candies.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway through for even baking.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Now, these cupcakes boast a moist crumb with a bold chocolate flavor, accented by the cool peppermint. Try topping them with a swirl of peppermint frosting for an extra festive touch.
Apple Cinnamon Rolls
You’ve got to try these apple cinnamon rolls. They’re the perfect blend of sweet and spicy, with a soft, fluffy texture that’s irresistible.
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of sugar
- 1 tbsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of milk
- 1/4 cup of melted butter
- 1 egg
- 2 apples, peeled and diced
- 1 tbsp of cinnamon
- a splash of vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a baking dish.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Add milk, melted butter, egg, and vanilla extract to the dry ingredients. Stir until just combined.
- Fold in the diced apples and cinnamon. Don’t overmix to keep the dough tender.
- Roll the dough into a log on a floured surface. Cut into 12 even pieces.
- Place the rolls in the prepared dish. Bake for 25 minutes, or until golden brown.
- Let them cool for 5 minutes before serving. Tip: They’re best warm.
Warm apple cinnamon rolls are a cozy treat any time of day. Serve them with a dollop of whipped cream or a drizzle of caramel for extra indulgence.
Pumpkin Pie
Crisp autumn air calls for a slice of homemade pumpkin pie. This classic dessert combines smooth, spiced filling with a flaky crust for the ultimate comfort food.
Ingredients
– A couple of cups of pumpkin puree
– A cup of heavy cream
– 3/4 cup of sugar
– A couple of eggs
– A teaspoon of cinnamon
– A half teaspoon of ginger
– A quarter teaspoon of nutmeg
– A splash of vanilla extract
– A pinch of salt
– A pre-made pie crust (or make your own if you’re feeling ambitious)
Instructions
1. Preheat your oven to 425°F. This high temp helps set the crust quickly, preventing sogginess.
2. In a large bowl, whisk together the pumpkin puree, heavy cream, sugar, eggs, cinnamon, ginger, nutmeg, vanilla extract, and salt until smooth. Tip: For extra smooth filling, blend the mixture in a blender for a few seconds.
3. Pour the filling into the pie crust. Tip: To avoid spills, place the pie crust on a baking sheet before adding the filling.
4. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-50 minutes. The pie is done when the center is just set but still slightly wobbly.
5. Let the pie cool completely on a wire rack before serving. Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.
TThis pumpkin pie boasts a velvety texture with a perfect balance of sweet and spicy flavors. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
White Chocolate Raspberry Tart
Craving something sweet yet sophisticated? This White Chocolate Raspberry Tart combines creamy and tangy flavors in a buttery crust.
Ingredients
- 1 1/2 cups of all-purpose flour
- A pinch of salt
- 1/2 cup of unsalted butter, cold and cubed
- A splash of cold water
- 1 cup of white chocolate chips
- 1/2 cup of heavy cream
- A couple of cups of fresh raspberries
- 1 tbsp of powdered sugar for dusting
Instructions
- Preheat your oven to 350°F.
- Mix flour and salt in a bowl. Add butter, rubbing it in until the mix resembles breadcrumbs.
- Add cold water, a tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it tender.
- Press the dough into a tart pan, prick the base with a fork, and chill for 15 minutes.
- Bake the crust for 15 minutes until golden. Let it cool.
- Melt white chocolate chips with heavy cream over a double boiler, stirring until smooth. Tip: Ensure no water gets into the chocolate to prevent seizing.
- Pour the white chocolate ganache into the cooled crust, spreading it evenly.
- Arrange raspberries on top, pressing them lightly into the ganache.
- Chill the tart for at least 2 hours to set. Tip: For a glossy finish, brush the raspberries with a little warmed apricot jam.
- Dust with powdered sugar before serving.
Velvety white chocolate pairs perfectly with the tart raspberries, creating a dessert that’s as beautiful as it is delicious. Serve chilled with a dollop of whipped cream for extra indulgence.
Candy Cane Brownies
Unwrap the holiday magic with these peppermint-infused brownies, perfect for festive gatherings or a cozy night in.
Ingredients
- 1 cup of unsalted butter, melted
- 2 cups of granulated sugar
- 4 large eggs
- 1 tsp of vanilla extract
- 1 cup of all-purpose flour
- 3/4 cup of cocoa powder
- 1/2 tsp of salt
- 1/2 tsp of baking powder
- 1 cup of crushed candy canes
Instructions
- Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
- In a large bowl, mix the melted butter and sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can make the brownies tough.
- Fold in 3/4 cup of crushed candy canes, reserving the rest for topping.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: Don’t overbake if you want fudgy brownies.
- Immediately sprinkle the remaining crushed candy canes over the hot brownies. Tip: The heat helps the candy canes stick.
- Let cool completely before cutting into squares.
Get ready for a delightful contrast between the rich, fudgy brownie and the crisp, minty candy canes. Serve them chilled for an extra refreshing twist.
Spiced Hot Chocolate
Ultimate comfort in a cup, this spiced hot chocolate is your go-to for chilly evenings. Rich, creamy, and with just the right kick, it’s simplicity at its best.
Ingredients
- 2 cups of whole milk
- 1/2 cup of heavy cream
- 3 tbsp of unsweetened cocoa powder
- 1/4 cup of granulated sugar
- 1/2 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- A pinch of cayenne pepper
- A splash of vanilla extract
- A couple of marshmallows for topping
Instructions
- In a medium saucepan, combine the whole milk and heavy cream over medium heat. Heat until it’s just about to simmer, but don’t let it boil.
- Whisk in the cocoa powder, sugar, cinnamon, nutmeg, and cayenne pepper until everything is fully dissolved and the mixture is smooth.
- Let the mixture cook for about 5 minutes, stirring occasionally, to allow the flavors to meld together.
- Remove from heat and stir in the vanilla extract.
- Pour into mugs and top with marshmallows.
Delightfully velvety with a warm spice undertone, this hot chocolate is a hug in a mug. For an extra indulgent twist, drizzle with caramel or sprinkle with sea salt before serving.
Almond Joy Fudge
Make this Almond Joy Fudge when you’re craving something sweet and nutty. It’s a no-bake treat that’s rich, creamy, and packed with coconut and almonds.
Ingredients
- 3 cups of semi-sweet chocolate chips
- a 14-ounce can of sweetened condensed milk
- a splash of vanilla extract
- a couple of cups of shredded coconut
- a handful of whole almonds
- a pinch of salt
Instructions
- Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan, combine the chocolate chips and sweetened condensed milk over low heat. Stir constantly until the chocolate is fully melted and the mixture is smooth, about 5 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Tip: The salt enhances the chocolate flavor.
- Fold in the shredded coconut until evenly distributed. Tip: Toasting the coconut beforehand adds extra flavor.
- Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
- Press whole almonds into the top of the fudge in rows, spacing them about an inch apart. Tip: Lightly toast the almonds for a crunchier texture.
- Refrigerate the fudge for at least 2 hours, or until it’s firm to the touch.
- Use the parchment paper overhang to lift the fudge out of the dish. Cut into 1-inch squares with a sharp knife.
Keep this fudge in the fridge for a firmer bite or let it sit out for a softer texture. The combination of chocolate, coconut, and almonds is irresistible, especially when served with a cold glass of milk.
Cherry Pie
Simple yet timeless, cherry pie brings a sweet-tart flavor that’s hard to resist. Perfect for any season, it’s a crowd-pleaser with minimal fuss.
Ingredients
- 2 cups of all-purpose flour, plus a bit extra for dusting
- a pinch of salt
- 3/4 cup of unsalted butter, chilled and diced
- a splash of ice water
- 4 cups of fresh cherries, pitted
- 1 cup of sugar
- 1/4 cup of cornstarch
- a squeeze of lemon juice
- 1 egg, beaten (for glaze)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 2 cups flour and salt. Add butter, rubbing it in until the mix resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Divide the dough in half. Roll out one half on a floured surface to fit a 9-inch pie dish. Trim the edges.
- In another bowl, toss cherries with sugar, cornstarch, and lemon juice. Let sit for 10 minutes.
- Pour the cherry mixture into the pie crust. Dot with small pieces of butter if you like.
- Roll out the second dough half. Place it over the filling. Seal and crimp the edges. Cut slits on top.
- Brush the top with beaten egg for a golden finish. Tip: For extra shine, sprinkle a little sugar on top before baking.
- Bake for 45-50 minutes, until the crust is golden and the filling bubbles. Tip: Place a baking sheet underneath to catch any spills.
- Let the pie cool on a wire rack for at least 2 hours before slicing.
Hearty and rich, this cherry pie boasts a buttery crust with a juicy, vibrant filling. Serve it warm with a scoop of vanilla ice cream for a classic combo.
Caramel Apple Cheesecake Bars
Just imagine biting into a dessert that combines the creamy richness of cheesecake with the sweet, tangy crunch of caramel apples. These bars are a fall favorite, perfect for sharing or savoring solo.
Ingredients
- 2 cups of graham cracker crumbs
- 1/2 cup of melted butter
- a couple of large apples, peeled and diced
- 1 tbsp of lemon juice
- 1/2 cup of brown sugar
- a splash of vanilla extract
- 2 packages (8 oz each) of cream cheese, softened
- 1/2 cup of granulated sugar
- 2 eggs
- 1/2 cup of caramel sauce
Instructions
- Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
- Mix the graham cracker crumbs and melted butter until combined, then press firmly into the bottom of the pan. Tip: Use the bottom of a cup to press the crust evenly.
- Bake the crust for 10 minutes, then let it cool slightly.
- Toss the diced apples with lemon juice to prevent browning, then sprinkle with brown sugar and vanilla. Spread over the crust.
- Beat the cream cheese and granulated sugar until smooth, then add eggs one at a time. Pour over the apples. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- Bake for 25 minutes or until the center is just set. Tip: The bars will firm up as they cool, so don’t overbake.
- Drizzle with caramel sauce after cooling for 10 minutes, then refrigerate for at least 2 hours before serving.
Gooey caramel, soft apples, and a creamy cheesecake layer make these bars irresistible. Try serving them with a scoop of vanilla ice cream for an extra indulgent treat.
Conclusion
Magical is the word that comes to mind when thinking about these 17 Christmas dessert recipes! Each one is a breeze to make, ensuring your holiday is as sweet as it is stress-free. We’d love to hear which treats stole your heart—drop a comment below. And if you found this roundup helpful, why not spread the joy? Share it on Pinterest for fellow home cooks to discover!
