51 Christmas Baking Ideas

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cranberry Pistachio Christmas Biscotti

Cranberry Pistachio Christmas Biscotti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups (180 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 2 large eggs, room temperature
• 2 tablespoons unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1 teaspoon orange zest (about 1 small orange)
• 3/4 cup (90 g) dried cranberries, coarsely chopped if large
• 3/4 cup (90 g) shelled pistachios, lightly chopped
• 1 tablespoon coarse sugar for sprinkling (optional)

Instructions

1. 1) Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat. Gather and measure all ingredients.
2. 2) In a medium bowl whisk together the flour, baking powder and salt until evenly combined.
3. 3) In a separate large bowl whisk the eggs and granulated sugar until the mixture is pale and slightly thickened (about 1–2 minutes). Stir in the melted butter, vanilla, almond extract (if using) and orange zest until incorporated.
4. 4) Add the dry ingredients to the wet ingredients and fold with a spatula until a sticky dough forms. Fold in the dried cranberries and chopped pistachios so they are distributed evenly.
5. 5) Turn the dough out onto the prepared sheet. With lightly floured hands or a spatula, shape the dough into two logs about 10 inches (25 cm) long and 1½ inches (4 cm) wide, flattening the tops slightly. If you like, sprinkle the tops with the coarse sugar.
6. 6) Bake the logs for 20–25 minutes at 350°F (180°C) until they are set and lightly golden. Remove from the oven and let cool on the pan for 10 minutes so they hold their shape.
7. 7) Reduce the oven temperature to 325°F (160°C). Transfer the slightly cooled logs to a cutting board and slice them on the diagonal into about 8–10 pieces per log (each slice about 1/2 inch / 1.3 cm thick).
8. 8) Arrange the slices cut side down on the baking sheet and return to the oven. Bake for 10–12 minutes, then flip each biscotti and bake another 8–10 minutes, or until the pieces are dry and crisp but not browned too darkly. Baking times can vary; watch closely so nuts and cranberries do not burn.
9. 9) Remove biscotti from the oven and cool completely on a wire rack. Taste one and, if desired, adjust by serving with coffee or tea. Store cooled biscotti in an airtight container for up to 1 week.

2. Christmas Cranberry Bread

Christmas Cranberry Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M

A buttery quick bread loaded with creamy white chocolate and tart cranberries topped off with white chocolate, dried cranberries, and festive sprinkles.

Ingredients

• 1 2/3 c. flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 c. butter (softened)
• 1 c. Dixie Crystals sugar
• 1/2 c.Dixie Crystals brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 3/4 c. milk
• 4 oz. white chocolate (cut into chunks)
• 1 c. fresh cranberries (half left whole and half chopped)
• 2 oz. white chocolate
• 1/4 c. dried cranberries
• red and green sprinkles

Instructions

1. Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray.
2. In a medium bowl combine the flour, baking powder, cinnamon, and salt. Set aside.
3. In a large bowl mix together the butter, sugar, and brown sugar. Mix until combined.
4. Add in the eggs and mix well.
5. Stir in the vanilla.
6. Add half of the flour mixture to the butter mixture and mix well. Add in the milk and mix until combined. Add the remaining flour mixture and mix until just combined.
7. Fold in the white chocolate chunks and cranberries.
8. Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from oven and cool completely on a wire rack.
10. Place the white chocolate in a microwave safe dish and microwave in 20 second intervals, stirring after each heating, until melted.
11. Place white chocolate in a zip top baggie, snip off the end, and drizzle over the cooled bread.
12. Quickly sprinkle the top of the bread with dried cranberries and sprinkles.
13. Allow the chocolate to harden 30 minutes then slice and enjoy!

3. Gingerbread Brownies

Easy Gingerbread Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT21M · Total: PT36M · Yield: [’12’]

Make these festive brownies for the holidays!This recipe starts with a brownie mix and I add a gingerbread swirl So easy to make/

Ingredients

• 18.3 ounce Duncan Hines Chewy Fudge Brownie Mix
• 2 large eggs
• 1/4 cup water
• 3/4 cup vegetable oil
• ⅓ cup molasses
• ¼ cup unsalted butter (melted and slightly cooled)
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• ½ teaspoon ground cloves
• 1 pinch nutmeg (optional)
• 4 tablespoons holiday sprinkles

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13” baking pan with cooking spray, or line with parchment paper.
2. In a large bowl, prepare the brownie mix to package instructions. If you use a different brand, you may need different amounts of eggs, water and vegetable oil.
3. In a small bowl, add gingerbread swirl ingredients: ginger, cinnamon, cloves, vanilla, butter and molasses. Stir well to combine.
4. Add brownie batter to prepared pan.
5. Pour gingerbread swirl over the top of the brownie batter and use a knife to gently swirl the gingerbread through the brownie mixture.
6. Sprinkle the top with sprinkles, then bake for 20-23 minutes, until the center is no longer gooey.
7. Allow to cool for at least 20 minutes before slicing.

4. Cranberry Cheesecake Brownies

Cranberry Cheesecake Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 pieces’]

These delicious Cranberry Cheesecake Brownies are the perfect combination of rich & Fudgy Dark Chocolate Brownies topped with creamy & tangy cranberry cheesecake.

Ingredients

• 4 ¼ oz unsalted butter (cut into small cubes) ((120 grams))
• 3 oz dark chocolate (cut into small cubes) ((80 grams))
• 1 ¼ cups caster or granulated sugar ((250 grams))
• 2 large eggs
• 1 TSP vanilla bean paste or extract
• 1 ¾ oz cacao ((50 grams))
• ⅔ cup plain white flour / all-purpose flour
• ⅔ TSP salt
• 16 oz full-fat cream cheese at room temperature ((450 grams))
• 1 cup icing sugar
• 3 medium eggs ((at room temperature))
• 2 tbsp plain white flour / all-purpose flour
• ⅓ cup double cream or heavy cream
• 1 TSP vanilla bean paste or extract
• 2 tbsp cranberry sauce

Instructions Preparing the Chocolate Brownie

1. Preheat the oven to 180° C / 350° F and grease or line a 21 cm×21 cm (8” x 8” ) pan with parchment paper and set aside.
2. Melt the butter and chocolate in a glass heat-resistance bowl with the bain-marie method (place the bowl in a saucepan ⅓ filled with simmering water, without touching the bowl to the water).
3. Once melted, take the bowl from the saucepan and whisk the mixture until combined well.
4. Add the sugar to the mixture and whisk until it is homogeneous and shiny.
5. Add the eggs to the chocolate mixture along with the vanilla paste, and whisk them for 5 minutes.
6. In a separate bowl, mix the cocoa powder, flour, and salt.
7. Gently fold the dry ingredients into the wet mixture. Do not over-mix at this stage. The dry mixture does not have to mix completely (read above the tips and tricks for making the perfect brownies).
8. Spread the batter into the pan. The batter will be very thick. Set it aside and proceed to prepare the cheesecake topping.

Preparing the Cranberry Cheesecake Topping

1. Place the cream cheese and icing sugar in a bowl and whisk together until fluffy.
2. Add the eggs, one at a time, and keep whisking until nicely combined.
3. Lastly, add the flour, cream, and vanilla, and beat just enough to combine without overmixing it at that stage.
4. Stir in the cranberry sauce and pour the mixture over the chocolate brownie batter.
5. Place the cake tin in preheated oven and bake the cake for 22 to 25 minutes, until the sides of the cheesecake slightly turned brown, but the middle is still wobbly. Do not open the oven door during baking your cheesecake brownies.
6. Switch off the oven and leave the cake in for 10 minutes with the oven door slightly open to avoid any cracks on your cheesecake.
7. Remove the cheesecake brownies from the oven, cool them completely in the tin, and then put the tin in the fridge overnight to set the cheesecake.

5. Peppermint Brownie Bites

Peppermint Brownie Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 48

The holidays are the perfect time for sweet treats, and nothing says Christmas quite like chocolate and peppermint. These easy peppermint brownie bites are sure to become your new favorite Christmas dessert!

Ingredients

• 1 packet brownie mix (13×9 pan size)
• Canola or vegetable oil (according to package directions)
• Eggs (according to package directions)
• Water (according to package directions)
• 1 tsp peppermint extract
• 1 cup crushed peppermint candies

Instructions

1. Preheat oven to 350?. Grease 2 large mini muffin pans (48 holes) with pan spray and set aside.
2. Mix brownie mix according to package directions. Stir in peppermint extract and crushed peppermint candies.
3. Fill greased mini muffin pans ¾ full. Bake for 18-21 minutes.
4. Allow brownie bites to cool completely in the pan. Once cool, run a knife around the edge of the brownie bite to release them from the pan.

6. Cranberry Curd Tart

Cranberry Curd Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT15M · Total: PT255M · Yield: [’10’, ’10 servings’]

Creamy and bright cranberry curd filling inside a gluten-free oat and nut-based tart crust makes a stunningly delicious holiday dessert.

Ingredients

• 1 1/2 cup rolled oats
• 1 cup walnuts
• 1/4 cup + 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon cardamom
• 5 tablespoons cold unsalted butter (cubed)
• 12 ounces fresh cranberries
• zest of 1 lemon
• 3/4 cup plus 2 tablespoons sugar (divided)
• 1/4 cup water
• 1/2 cup freshly squeezed lemon juice (or orange juice for a less tart flavor)
• 2 large eggs
• 2 large egg yolks
• 4 tablespoons unsalted butter (room temperature)
• pinch of salt

Instructions

1. Preheat oven to 350°F and lightly grease a tart pan with a removeable bottom with butter or baking spray making sure to pay attention to the sides.
2. Combine the oats, walnuts, brown sugar and spices in a food processor. Process until finely chopped then pulse in the cubes of cold butter one by one until the mixture starts to come together.
3. Turn the ingredients out into the prepared tart pan and press evenly into the bottom of the pan and up the sides.
4. Place the crust in the refrigerator for 15 minutes.
5. Remove from the refrigerator, place the tart pan on a baking sheet and bake the crust for 15 minutes.
6. Remove from the oven, gently press down the middle if it’s puffed up a bit from baking and let cool while you make the curd.
7. Combine the cranberries, lemon zest, 3/4 cup sugar and water in a sauce pot. Bring to a simmer then lower the heat and cook for 15 minutes, stirring occasionally to help break down the cranberries.
8. Turn off the heat and let cool for 5 minutes then transfer the mixture to a blender and blend until smooth.
9. Return the mixture to the sauce pot over medium-low heat.
10. One by one add the remaining ingredients including the leftover 2 tablespoons of sugar to the pot whisking constantly as you go.
11. Once all ingredients are added to the pot, continue cooking for 10 minutes whisking constantly until the mixture has thickened.
12. Strain the cranberry curd over a large bowl through a fine mesh strainer using a spatula to push the curd through.
13. Pour the strained filling into the cooled tart crust and refrigerate for at least 3 hours until set.
14. Keep refrigerated until serving. Garnish with sugared cranberries or candied lemon slices.

7. Cranberry Bliss Bars

Cranberry Bliss Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT18M · Total: PT30M

Easy Cranberry Bliss Bars recipe. These Starbucks copycat sweet treats are perfect for dessert or with a cup of coffee.

Ingredients

• 3/4 cup salted butter
• 1 1/2 cups brown sugar, (packed)
• 2 large eggs
• 3/4 tsp vanilla extract
• 2 1/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp ground cinnamon
• 1/2 cup dried cranberries
• 1 cup white chocolate chips
• 8 oz cream cheese, (softened)
• 1 cup powdered sugar, (sifted)
• 1 cup white chocolate chips, (melted)
• 1/2 cup orange flavoured dried cranberries, (chopped)

Instructions

1. Preheat the oven to 350˚F. Line a 13×9 inch baking dish with parchment paper and set aside.
2. In a microwave safe bowl, melt the butter in the microwave for around 1 minute. Mix in the brown sugar. Allow to cool at room temperature.
3. Once cooled, beat in the eggs and vanilla.
4. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon.
5. Slowly mix the dry ingredients into the wet ingredients until combined. Fold in the cranberries and white chocolate chips.
6. Spread the batter into the prepared pan and bake in the preheated oven for around 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Do not overbake. Allow to cool completely on a wire rack.
7. Once cooled, in a large bowl cream together the cream cheese and powdered sugar until light and fluffy. Slowly mix in half of the melted white chocolate.
8. Frost the cooled bars and sprinkle with the orange flavoured cranberries. Drizzle the top with the remaining white chocolate. Cut the bars into triangles and store in an airtight container in the refrigerator until ready to serve.

8. Nutella Stuffed Gingerbread Muffins

Nutella Stuffed Gingerbread Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’12’, ’12 muffins’]

Deliciously moist and fluffy muffins that are perfectly spiced with warm, festive flavours, and have gooey Nutella centres. These taste just like gingerbread cookies in muffin form!

Ingredients

• 3 cups (375g) plain/all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup (150g) caster/granulated sugar
• 1 cup (240ml) buttermilk*
• 1/2 cup (120ml) vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup (80g) molasses/black treacle (not blackstrap)**
• 12 teaspoons Nutella

Instructions

1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
2. Whisk together the flour, baking powder, spices, and salt. Set aside.
3. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, vanilla, and molasses, and whisk until combined.
4. Add the dry ingredients in thirds and fold in until just combined – do not overmix.
5. Divide the batter evenly between the 12 muffin cases, filling only half way. Spoon 1 teaspoon of Nutella into the centres, then top with the remaining batter.
6. Bake for 15 – 20 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean.
7. Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

9. Vegan Spiced Gingerbread Loaf

Vegan Spiced Gingerbread Loaf Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘8’]

Vegan Spiced Gingerbread Loaf Recipe, a delicious and simple Christmas holiday cake recipe made with molasses and banana.

Ingredients

• 2 tbsp Flax Seeds
• ¼ cup Water (-warm)
• 2 ¼ cups Flour
• 2 tsp Baking Powder
• 2 tsp Cinnamon
• ½ tsp Nutmeg
• ¼ tsp Cloves
• 1 ½ tsp Ginger
• ½ cup Bananas (- mashed)
• ¼ cup Molasses (-dark)
• ¼ cup Brown Sugar
• ¼ cup Vegetable Oil
• 1 tsp Vanilla Extract
• ⅓ cup Almond Milk- Unsweetened

Instructions

1. Preheat your oven to 350F and line a 9×5 loaf pan with parchment paper. Spray it lightly with non-stick baking spray.
2. Prepare the flax egg by by combining the flax seeds with warm water as it will need about five minutes to thicken up.
3. In a medium bowl, use a whisk to mix together the flour, baking powder, cinnamon, ginger, nutmeg, ginger, and cloves.
4. Next, in a mixing bowl, beat together the mashed bananas, molasses, brown sugar, and vegetable oil until blended. Then add the flax egg from the second step along with the vanilla extract.
5. For the next step we will add the dry ingredients from the first bowl to the mixing bowl with the other ingredients. Do this by adding half of the dry ingredients, gently stir, and then stir in the milk. Add the remaining dry ingredients and mix until just combined.
6. Bake the loaf for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow the loaf to site for ten minutes in the loaf pan before transferring it to a wire rack to finish cooling.

10. Coconut Macaroons

Coconut Macaroons (4 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’36’, ’36 macaroons’]

These Coconut Macaroons with Chocolate are coconutty, sweet, and yummy. A great little, light treat the kids will love.

Ingredients

• 2.5 cups unsweetened shredded coconut
• 4 egg whites
• 1 tbsp honey (or maple syrup)
• 3.5 oz dark chocolate bar

Instructions

1. Line a large baking sheet with parchment paper and preheat the oven to 350F.
2. Now, whisk together egg whites and honey until the froth forms.
3. Slowly add in the shredded coconut and stir until they’re fully coated with the egg white.
4. Use a 1 tbsp sized cookie scoop to form the macaroons onto the baking sheet
5. Use your fingers to nicely fix up the macaroons.
6. Bake the macaroons in the oven for 20 minutes or until golden brown.
7. While macaroons are cooling down, chop the chocolate bar.
8. Add them to a bowl and microwave for 30s intervals stirring in between until the chocolate has melted.
9. Dip each macaroon in the chocolate and place it back onto the parchment paper to cool down and harden.
10. Your macaroons are ready!

11. Christmas Ooey Gooey Butter Cookies

Christmas Ooey Gooey Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT11M · Total: PT21M · Yield: [’24’, ’24 cookies’]

Christmas Ooey Gooey Butter Cookies are cookies that will melt in your mouth and are full of colorful sprinkles to get you in the holiday spirit!

Ingredients

• ½ cup (1 stick / 113 g) salted butter, (softened)
• 1 package (8 ounces) cream cheese, (softened)
• 1 ½ cups (300 g) granulated sugar
• 1 large egg, (room temperature)
• 1 teaspoon vanilla extract
• 2 ¼ cups (282 g) all-purpose flour
• 1 cup (126g) confectioners’ sugar, (divided)
• 3 teaspoons baking powder
• ⅓ cup Christmas sprinkles

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl using a hand-held mixer, beat butter, cream cheese and granulated sugar until blended.
3. Add in egg and vanilla.
4. Add in flour, baking powder, and ½ cup confectioners’ sugar. With the mixer on low, gradually beat into the creamed mixture.
5. Gently fold in the sprinkles until just incorporated.
6. Using a 2-tablespoon cookie scoop, scoop dough. Then, roll each in the remaining ½ cup of confectioners’ sugar. Place approximately 6 dough balls on each of the lined baking sheets. Using the bottom of a glass or your hand, slightly flatten each dough ball.
7. Bake for 8-11 minutes, or until the tops of the cookies no longer appear wet.
8. Let the cookies rest for about 5 minutes before transferring onto a wire rack to cool completely.

12. Christmas Tree Brownies

Christmas Tree Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT110M · Yield: [’12’, ’12 Christmas trees’]

Christmas tree brownies are chewy one-bowl brownies that are decorated to look like Christmas trees. These easy treats are sure to please kids and adults alike!

Ingredients

• ⅓ cup butter
• ½ cup granulated sugar
• ¼ cup brown sugar (packed)
• 2 tablespoons water
• 1 ⅓ cups bittersweet chocolate chips (divided)
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup sifted all-purpose flour (please see notes below)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 5 candy canes (optional)
• ¼ cup butter (softened)
• 1 cup powdered sugar (sifted)
• 1 tablespoon heavy cream
• Green food coloring
• Christmas Sprinkles

Instructions

1. Preheat oven to 325F. Grease or parchment-line an 8×8-inch metal pan. Set aside.
2. In a large saucepan, combine butter, sugars, and water.
3. Bring to a boil, stirring regularly.
4. Remove pan from heat.
5. Whisk in 1 cup chocolate chips until melted and well-combined.
6. Add eggs and vanilla.
7. Whisk until well-combined.
8. Add flour, salt, and baking soda.
9. Whisk in just until combined. Don’t overmix.
10. Stir in the remaining 1/3 cup chocolate chips
11. Pour the batter into the prepared pan, smoothing as needed.
12. Bake for about 25-35 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
13. Let the brownies cool to room temperature.
14. Chill for 1 hour before cutting and decorating.
15. Remove the brownies from the pan and cut into triangles. You should get three rows with 4 large triangles per row. You will also have some edges that make smaller trees. This will give you 12 large brownie trees.
16. If you are using candy canes, unwrap each one and, with a knife, carefully cut 1.5 inch long pieces. Press the sharper ends of the candy cane into the bottom of the tree.
17. Meanwhile, make the buttercream frosting.
18. To make the frosting, beat the butter in a large bowl on low for about 30 seconds.
19. Add the powdered sugar and heavy cream. Beat on low for about 1-2 minutes, or until incorporated.
20. Mix in green food coloring to get your desired color.
21. Add the frosting to a piping bag fitted with a small round tip.
22. Starting at the top of the tree, make a zigzag to the bottom of the tree.
23. Sprinkle with Christmas sprinkles.

13. Peppermint Hershey Christmas Cookies

Blossom Cookies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT9M · Yield: [’36’]

Hershey Kiss blossom cookies can be peppermint for the holidays or chocolate and thumbprint sugar cookies. An easy recipe kids love.

Ingredients

• 1 cup butter (unsalted, room temp.)
• 1/2 cup sugar
• 2 cup all purpose flour
• 1 tsp vanilla extract
• 1/2 cup sprinkles (optional)
• 36 Hersheys kisses (we used candy cane variety, for the center of each cookie)

Instructions

1. Preheat oven to 350 degrees F. Prepare baking sheet with parchment paper. Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
2. Mix in the extracts until combined. Add the flour and beat until mixed. Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls with your hands.
3. Roll each ball in the colored sugar if desired. Place on the cookie sheet about 1 inch apart. Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
4. After removing the cookies from the oven, press one kiss into the center of each cookie. Transfer on to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not touch them and they will get solid again in the correct shape.
5. Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks.

14. Crescent Roll Christmas Tree Dessert

Crescent Roll Christmas Tree Dessert is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’32’, ’32 balls’]

This super easy Crescent Roll Christmas tree dessert uses store bought dough to make the crescent roll bites. They’re filled with homemade cranberry jam and “glued” with Nutella to form the Christmas tree.

Ingredients

• 2 packages 8 pieces each crescent roll dough
• 2/3 Cup Cranberry jam (homemade or store bought)
• 1 cup Nutella
• 1/8 Cup powdered sugar

Instructions

1. Start by preparing two sheet pans with parchment paper and pre-heating your oven to 350 F.
2. Spread your crescent roll dough on a clean surface. Following the dotted lines, separate the dough and form a small ball with each, you should have 16 small balls. Using a knife, cut each ball in 2, and re-make each of them using the palm of your hands, making sure no crevices or folds are seen. You should have 32 smooth small dough balls.
3. Place the crescent balls in your prepared baking sheet, leaving them 1.5 inches apart. Bake for 8 minutes, or until golden brown. Let them cool completely before filling them.
4. Fill a piping bag fitting with a round tip with cranberry jam, and a second one with Nutella. You can also fill a ziplock bag, cut a corner and use it instead! Using the back of a wooden spoon or anything similar, make a hole on the bottom of the cooled balls, then fill them with cranberry jam.
5. Grab the serving plate you’ll be using. Spread Nutella on the bottom of 10-12 balls and “stick” them to the plate, making sure they’re forming a circle for the base shape of a Christmas tree. Keep piling the balls and piping Nutella between each of them, sticking them together, making a tree shape along the way.
6. Use a dusting wand or a fine-mesh sieve to dust powdered sugar on top of your Christmas dessert and serve immediately

15. Chocolate Chip Snowball Cookies

Chocolate Chip Snowball Cookies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT18M · Total: PT98M · Yield: [’28’, ’28 Cookies’]

Chocolate Chip Snowball Cookies – These tiny cookies are delicious, tender, and have a rich, buttery flavor with a hint of chocolate. A perfect Christmas cookie recipe for anyone who loves chocolate and cookies!

Ingredients

• 3/4 Cup Plain Flour
• 1/4 Cup Corn Flour
• 1/4 Teaspoon Salt
• 1/2 Cup Unsalted Butter (Softened)
• 1/4 Cup Powdered Sugar (for the dough)
• 1 Teaspoon Vanilla Extract
• 1/2 Cup Mini Chocolate Chips
• 1/4 Cup Powdered Sugar (To coat the baked cookies)

Instructions

1. Combine both flour and salt in a small mixing bowl and keep it aside.
2. In a mixing bowl, cream together the butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
3. Add the flour mixture to the butter mixture, mixing until well combined. Fold in the chocolate chips.
4. Wrap the dough with a cling film and chill it in the refrigerator for an hour or until it becomes firm.
5. Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper.
6. Roll the chilled dough into 1-inch round balls and arrange them on the lined tray.
7. Bake them in the preheated oven for 15-18 minutes or until the bottom of the cookies are slightly browned.
8. Take them out of the oven and let them cool down a bit for 3-5 minutes.
9. While cookies are still warm, roll them in powdered sugar.
10. Transfer them to a wire rack and let them cool completely.
11. Roll them twice in powdered sugar if needed. Store in an airtight container.
12. If you want, sprinkle the top of the cookies with more powdered sugar before serving.

16. Cranberry Christmas Cake

Healthy Cranberry Christmas Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT1H5M · Yield: 8

This gluten-free, dairy-free cranberry Christmas cake is simple, nutritious and oh so tasty! Perfect for holiday parties or just for dessert when you feel like it.

Ingredients

• 1 tablespoon coconut oil
• 1 tablespoon arrowroot powder
• 2 tablespoon coconut sugar
• 2 cups fresh or frozen cranberries (no need to thaw them)
• ½ cup coconut flour
• ¼ cup arrowroot powder
• 2 teaspoon baking powder
• ¼ teaspoon sea salt
• 4 eggs
• ¼ cup coconut oil, melted and cooled
• ¼ cup maple syrup or honey
• 2 tablespoon cranberry juice or orange juice
• zest of ½ lemon
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350°F.
2. Cut out a circle of parchment paper to fit on the bottom of your cake pan. Place it in the pan and grease the sides of the pan with coconut oil.
3. Melt 1 tablespoon coconut oil in a saucepan, then stir in 2 tablespoon coconut sugar and 1 tablespoon arrowroot. The mixture will be like a grainy paste.
4. Gently spread the oil/sugar mixture evenly on the parchment paper in the prepared pan. Arrange the cranberries on top.
5. Combine coconut flour, ¼ cup arrowroot powder, baking powder and salt in a bowl.
6. In a separate bowl, use an electric mixer on medium speed or hand whisk together eggs, cooled melted coconut oil (it needs to be cooled somewhat so it doesn’t cook the eggs!), maple syrup, juice, zest and vanilla.
7. Pour the wet ingredients into the bowl with the dry ingredients and whisk until smooth.
8. Dot the cranberries with this mixture and carefully spread it evenly over the cranberries. Be gentle, as the mixture is quite thick. I like to use an angled rubber spatula for this.
9. Bake for 30-35 minutes, until when poked with a toothpick, no batter comes out. The edges will be golden brown.
10. Cool in the pan on a wire rack for 15 minutes, then invert it onto a plate and remove the parchment paper.
11. Cool completely, then serve. Best served at room temperature, but still delicious warm or straight out of the fridge!
12. If desired you can drizzle the top of the cake with a basic powdered sugar glaze or healthier coconut butter glaze once it’s cooled.

17. Vegan Gingerbread House

Vegan Gingerbread House is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT102M · Total: PT282M · Yield: [’36’, ’36 Yields 1x Gingerbread house’]

Homemade vegan gingerbread house including easy step by step instructions and my egg-free royal icing. This recipe makes a perfect holiday project that the entire family can enjoy.

Ingredients

• 1 tablespoon ground flaxseeds (*see notes)
• 350 g plain flour (use GF all purpose if needed)
• 150 g vegan butter (cut into small chunks, bring to room temperature for about an hour)
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• Pinch salt
• 150 g soft brown sugar (or coconut sugar)
• 30 g molasses
• 30 ml plant-based milk
• 1 tablespoons orange zest (optional)
• 80 g aquafaba (unsalted)
• 500 g icing sugar (*use organic if based in the US)
• 1 tablespoon lemon juice or orange juice

Instructions Gingerbread cookies

1. Prepare the flax egg by mixing the milled flaxseeds and 2 ½ tablespoons water and allowing them sit and soak for at least 5 minutes.
2. Sieve the flour into a large bowl and add the chunks of butter. Rub the butter into the flour until the mixture resembles a “crumble” consistency. Add the ground ginger, ground cinnamon, ground nutmeg, and salt and stir to evenly combine the ingredients.
3. In a separate bowl, mix the flax egg, coconut sugar, molasses, plant-based milk, and orange zest (if using) to form a paste. Add the paste to the dry ingredients and knead until a dough forms. Roll the dough into a ball and cover wrap in cling film or place in an airtight container, and place in the fridge to chill for 20 minutes.
4. Preheat your oven to 175°C (350°F).
5. Flour your countertop and roll out the dough to approximately ½ inch in height. If using gingerbread house cookie cutters, cut out 2 of each part (2 sidewalls, 2 end walls and cut out windows and a door. Lastly cut the 2 roof panels at ¼ inch in height, as making them lighter will ensure they aren’t too heavy on top of the structure of the house.
6. Note: If you don’t have gingerbread house cookie cutters, alternatively you can download a gingerbread house template online and use this as a guide to cut out the parts. I have listed the gingerbread cookie cutter set that I’ve used in the equipment section of this recipe so that you can refer to it for size guidelines.
7. For the roof panels, you can use a knife to carefully draw a roof tile design.
8. Place the cookies on a baking tray lined with parchment paper or a silicone mat. Bake for 12 minutes until they start to brown, then place them on a cooling rack to cool completely for at least 30 minutes.
9. Once completely cooled, gently trim away any uneven edges of the cookie panels and ensure that all the pairs are uniform.

Royal icing

1. To make the royal icing, add the aquafaba to a large bowl and whip with a handheld whisk or stand mixer for 5 minutes. Add the icing sugar in quarter increments whilst continuing to whisk. Lastly, add the lemon or orange juice and whisk for 2-3 minutes until the mixture is thick.
2. Transfer the icing to a piping bag. When ready to use, snip the top of the bag with a scissors. I use a clothes peg to seal the end while I’m not using it, as the icing will harden when exposed to air.

Assembly

1. Get a flat piece of cardboard to use as the base for building your gingerbread house. Pipe icing on the bottom of one side panel and one front panel of the house, then pipe icing on the side ends and press them together. Repeat this with the remaining 2 panels of the house. If needed, use some food cans as props to support the sides while they dry. Allow it to dry for at least an hour before adding the roof!
2. Once the outside structure of your house is complete and the icing (cement!) has dried, you can add the roof. Pipe royal icing on the top edges of all the house panels and carefully place one roof piece on top. Again, you can use a can or small glass to prop up the side of the roof while it drys.
3. Add a thick layer of royal icing to the top of the first roof panel, then place the second roof panel onto the house. I’d recommend using some glasses to prop up the sides and support the roof panels while they dry.
4. Allow it to set for at least 2-3 hours (preferably overnight). Make sure you seal the piping bag so that the remaining royal icing doesn’t dry out. The royal icing can be stored at room temperature until ready to use.
5. Once the house is completely dry, you can start to decorate and add any details that you’d like. You can use the remainder of the royal icing to create a snow effect on and around the gingerbread house.
6. To decorate, you can use fresh sprigs of rosemary to resemble evergreen trees and a picket fence made from wooden lolly sticks. Dust the roof of the house with some icing sugar for the feel of freshly fallen snow.

18. Vegan Gingerbread Chocolate Tart

Vegan Gingerbread Chocolate Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT270M · Yield: [’12’]

Gingerbread chocolate tart with a creamy light spiced chocolate ganache filling on a gingerbread spiced shortcrust pastry. It’s easy to make, nut-free, and can also be adapted as gluten-free, and perfect for the holidays!

Ingredients

• 150 g plain flour (use GF all-purpose flour if required)
• 100 g vegan butter, block style (*see note 1 )
• 60 g molasses (*see note 2)
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon allspice
• ½ teaspoon ground nutmeg
• ¼ teaspoon sea salt
• ½ teaspoon orange zest (optional)
• 250 g dark chocolate (OR 170g for a soft filling *see note 3)
• 350 g coconut cream (*see note 4)
• 60 g pure maple syrup
• 20 g molasses
• 1 teaspoon ground ginger
• pinch sea salt
• ¼ batch vegan gingerbread cookies
• 2 tablespoons pomegranate seeds (optional)

Instructions

1. Note: I have updated the baking method for the crust so that it bakes beautifully thin and crisp. For a quicker version that doesn’t require a rolling pin or baking beads, see recipe note 5.
2. Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease the base and sides of a round 9″ tart tin with oil or vegan butter and lightly dust with flour. If desired, you can also line the base with parchment paper.
3. Mix and chill the dough: Add the flour, vegan butter, molasses, spices, and salt to a food processor. Blitz for a few seconds until the ingredients are mixed and form a loose dough. Press the dough into a ball and flatten it into a disc. Wrap in clingfilm or place in an airtight container and refrigerate for 30 minutes.
4. Roll out the dough: Roll out the chilled dough so that it is an inch or so larger than the circumference of the tart tin. Carefully lift the pastry over the tin and use your fingers to ease the pastry into the tin gently. Use a knife to cut around the edges, allowing it to rise slightly higher than the sides of the pan. Pierce the dough several times using a fork.
5. Bake: Take a sheet of parchment paper and cut it into a circle slightly larger than the tart. Rest it on top of the pastry and fill the base with dried beans, rice, lentils, or baking beads. Parbake in the oven for 12 minutes. Then carefully remove the beans/baking beads from the tart.
6. Return the tart shell to the oven and bake for another 10-12 minutes until crisp.
7. Filling: Finely chop the chocolate and add it to a heat-resistant bowl.
8. Add the coconut milk to a saucepan and bring to a simmer (do not boil).
9. Pour the hot coconut milk on top of the chocolate and allow it to sit for 5 minutes. Whisk the mixture until smooth, then add in the maple syrup, molasses, ginger, and salt and stir well until evenly combined.
10. Pour the chocolate ganache into the tart tin and gently tap the tin on your work surface to knock out any air bubbles. Allow it to cool for about 10 minutes before transferring the tart to the fridge to set for 4 hours (or overnight).
11. Make the vegan gingerbread cookies, if using them.
12. Garnish: Once set, remove the tart from the tart tin and place it on a serving dish. Top with vegan gingerbread cookies, pomegranate, and fresh rosemary.

19. Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’30’, ’30 cookies’]

These fun and easy chocolate thumbprint cookies are full of intense, chocolatey flavour and are perfect for sharing during festive season!

Ingredients

• 250 g unsalted butter ((softened))
• 200 g granulated sugar
• 1 large egg
• 1 tbsp vanilla extract
• 1 tsp coffee extract ((optional))
• 280 g plain flour
• 70 g cocoa powder
• 1/2 tsp salt
• 200 g milk or dark chocolate (chopped)
• 200 ml double cream
• 4 tbsp festive sprinkles

Instructions

1. Using an electric mixer, cream together butter and sugar until light and fluffy. Add an egg, vanilla extract and coffee extract, combine together. In a separate bowl sift together the flour, cocoa powder and salt, and mix to combine. Add dry ingredients into the butter mix and fold until the ingredients are combined.
2. Line the baking tray with baking paper. Roll balls of dough, about 1 tbsp each, and place on a baking tray leaving 3-4 cm space between each cookie. Using your thumb (or a back of measuring teaspoon), make an indent into each cookie. Once you have used up all of the dough, place cookies in the fridge for 30- 40 minutes.
3. Heat the oven to 180°C (165°C fan). Remove cookies from the fridge and place in the middle shelf in the oven. Bake for 10 minutes, rotating the baking tray half way through. If the indents lost their shape, use the back of the spoon to gently press in the middle of each cookie and make the indents again. Do this as soon as the cookies are out of the oven and still very warm. Allow the cookies to cool for about 10 minutes and transfer to a wire rack.
4. Place the chopped chocolate into a medium bowl. Pour the cream into a small saucepan over medium heat and bring it to the gentle boil. Once the bubbles start to appear on the surface, remove the cream from the heat and pour over the chopped chocolate. Stir them both together vigorously, until you have smooth, shiny ganache and all the chocolate has melted.
5. Spoon the ganache into each cookie, or transfer it into a piping bag with a nozzle and pipe small amounts of ganache into each cookie. Add some festive sprinkles on top.

20. Christmas Pinwheel Cookies

Christmas Pinwheel Cookies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT65M · Yield: [’48’]

Christmas Pinwheel Cookies make the holidays even more festive! An easy homemade cookie dough is tinted with holiday colors and rolled into pinwheels. Just roll, slice and bake. So much fun for the holidays!

Ingredients

• 1 cup butter (, at room temperature)
• 2/3 cup sugar
• 2 cups flour
• 1 Tablespoon vanilla extract
• red food color
• green food color
• holiday sprinkles
• red and green sprinkles

Instructions

1. Beat butter and sugar until blended and fluffy.
2. Add flour and vanilla and beat until well combined.
3. Divide dough in half. Tint one half of dough with red food color. Tint remaining half of dough with green food color.
4. Divide each piece in half again. You should now have two red and two green pieces.
5. On a lightly floured surface, roll one red dough and then one green dough each into a 1/4 -inch thick rectangle, about 5” x 10”.
6. Place one piece on top of the other and roll into a log beginning with longer side.
7. Roll in sprinkles, if desired.
8. Wrap in wax paper or plastic wrap and chill until firm, at least 30 minutes.
9. Repeat with remaining red and green doughs.
10. Meanwhile, preheat oven to 350F.
11. Unwrap and slice each log into 24 slices.
12. Arrange on baking sheet 2-inches apart and bake 15 minutes or until edges are golden.
13. Cool 3 minutes on baking sheet. Transfer to wire rack and cool completely.

21. Cranberry Pecan Bread

Cranberry Pecan Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H45M · Cook: PT45M · Total: PT2H30M · Yield: [‘1’, ‘Makes 1 loaf’]

This easy cranberry pecan loaf is perfect for holidays and cozy weather!

Ingredients

• 9 grams active dry yeast (about 2 1/4 teaspoons)
• 6 grams honey (about 1 teaspoon) (use sugar if you prefer)
• 300 grams warm water (about 1 1/4 cups; see recipe notes)
• 400 grams All Purpose Flour (2 1/2 – 3 1/2 cups) plus extra for dusting (see recipe notes)
• 1 cup dried cranberries
• 1 cup toasted pecans, roughly chopped (toasting is optional but recommended)
• 8 grams kosher salt (1-2 teaspoons, depending on the brand)

Instructions Proof the yeast:

1. Add yeast, honey, and warm water to a large mixing bowl (you can also use a stand mixer fitted with a dough hook). Let the yeast proof for 5-10 minutes, until the mixture is foamy. Note: If your yeast mixture doesn’t foam up, that’s a sign that your yeast is dead or expired, and your bread won’t rise.

Mix the dough and first rise (1 hour):

1. Add flour, dried cranberries, and toasted pecans to yeast mixture. Mix with a sturdy spatula until nearly all of the flour is incorporated. Note: If you have time, let the bread rest here for 15 minutes or so before moving on to the next step – it will make it easier to mix everything together and give you a slightly taller loaf!
2. Add salt to bread dough. Use a sturdy spatula or clean hands to mix everything into the dough until ingredients are evenly distributed and no dry flour remains. The dough should be slightly shaggy and sticky.
3. Cover bowl with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.

Shape the dough and final rise (30 minutes):

1. When dough has risen, place an empty dutch oven (with the lid on) in your oven and heat to 460° Fahrenheit.
2. Lightly flour a large cutting board.
3. Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN – you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread. Note: If the dough is sticking to the bowl a little bit, wet your hand with a bit of cold water and gently separate the dough from the bowl to get it all out.
4. into a round loaf: Pull each corner of the dough in towards the center (like you’re folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Add more flour to the cutting board as you go if needed. Flip the dough over and pull it into a round loaf.
5. or a medium-sized mixing bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven. Note: I like to line my proofing basket or mixing bowl with a clean linen napkin to distribute the flour more evenly and help with cleanup.

Bake (30 minutes)

1. When the oven is hot, you’re ready to go! Lay a piece of parchment paper down on your counter or a cutting board (optional – it makes transferring the bread easier!)
2. Tip your bread dough gently out of the proofing basket onto the parchment paper.
3. Use oven mitts to pull the hot dutch oven out and remove the lid.
4. VERY CAREFULLY (without burning yourself!) use the sides of the parchment to lift the bread up and place it into the hot Dutch oven.
5. Put your oven mitts back on, place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven.
6. Cook bread for 30 minutes.

Remove the lid and finish baking (5-15 minutes)

1. After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 5-15 minutes more until the bread has deepened in color and you have a beautiful brown crust.
2. When bread is done, use oven mitts to pull the pot out of your oven.
3. Use a long spatula or the corners of your parchment paper to carefully lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 1 hour before cutting into it.

22. Small Batch Gingerbread Cookies

Small Batch Gingerbread Cookies with Eggless Royal Icing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT1H40M · Yield: 9

Get ready for cookie season with Small Batch Gingerbread Cookies made without shortening and decorated with an eggless royal icing.

Ingredients

• 1 cup + 2 tablespoons all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon salt
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
• 2 tablespoons brown sugar
• 1 egg yolk
• 2 tablespoons molasses
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar, sifted
• 1 tablespoon milk
• 1 tablespoon corn syrup
• 1/8 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
2. In another large bowl, beat together the butter and sugar until light and creamy, about 1-2 minutes.
3. Beat in the egg yolk, molasses, and vanilla (it may look curdled – keep going).
4. Gradually beat in the flour mixture until a dough forms.
5. Gather the dough and transfer to a sheet of plastic wrap. Top with a second sheet of plastic wrap. Roll out the dough until 1/4 inch thick. Refrigerate at least 1 hour or until cold.
6. Once cold, cut out shapes with a floured cookie cutter and place on a cookie tray. Gather up the scraps and repeat until dough is gone. If the dough sticks too much, refrigerate until cold.
7. Freeze the cookie tray for at least 15 minutes while you preheat the oven to 350F.
8. Bake 8-10 minutes or until the edges are firm. Cool for 5 minutes then transfer to a wire rack to finish cooling completely.
9. For the icing: In a large mixing bowl, beat together powdered sugar, milk, corn syrup and vanilla until smooth. It should be on the thick side. If it’s too runny, add 1 tablespoon powdered sugar at a time until thick again.
10. Transfer to a plastic sandwich bag, snip off the corner, and pipe onto cooled cookies. Let harden before serving. Store in a single layer in an airtight container for up to 1 week.

23. Christmas Morning Muffins

Greek Yogurt Christmas Morning Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [’12’, ’12 servings’]

These Christmas morning muffins are made with Greek yogurt, filled with rosemary, dried cranberries, nutmeg and vanilla bean. Topped with a cinnamon crumble and vanilla nutmeg glaze they’re the perfect festive bite for Christmas morning.

Ingredients

• 1 cup all purpose flour
• 1 cup whole wheat white flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon kosher salt
• 1/4 cup + 2 tablespoons sugar
• 1 tablespoon freshly chopped rosemary
• 1/2 cup chopped dried cranberries
• 2 eggs
• 1 cup 2% plain Greek yogurt
• 1/3 cup milk
• 4 tablespoons butter (melted)
• 1 1/2 tablespoons vanilla bean paste
• 1 tablespoon cold butter (diced)
• 2 tablespoons brown sugar
• 2 tablespoons all purpose flour
• pinch kosher salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla bean paste
• 1/4 teaspoon nutmeg
• milk to thin

Instructions

1. Preheat oven to 400 degrees. Grease a muffin tin with baking spray and set aside.
2. Combine the flours, baking powder, cinnamon, nutmeg, salt, sugar, rosemary and cranberries in a large bowl.
3. Whisk together the eggs, Greek yogurt, milk, butter and vanilla bean paste in a medium bowl until smooth.
4. Add the wet ingredients to the dry and mix until incorporated.
5. Scoop the batter evenly into the muffin tins.
6. Make the crumble topping by combining all the ingredients in a small bowl and working the diced butter into the mixture using your fingers or a fork until the texture of coarse meal. Sprinkle the crumble mixture on top of the muffin batter in the tins.
7. Bake for 15-18 minutes until set.
8. Remove from oven, let cool in the tin for 5 minutes before transferring to a cooling rack.
9. Make the glaze by combining all the ingredients in a small bowl and stirring. Add milk as you go until desired consistency.
10. Drizzle the glaze over completely cooled muffins and serve.

24. Cheesecake Stuffed Gingerbread Cake

Cheesecake Stuffed Gingerbread Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT90M · Yield: [’16’, ’16 servings’]

Sweet and spicy gingerbread cake with a fudgy, creamy hidden cheesecake layer inside. Two desserts in one, and perfect for the holidays!

Ingredients

• 312 g AP flour (2 ½ cups)
• 1 ½ tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cloves
• ½ tsp allspice
• 115 g unsalted butter (1 stick or ½ cup butter)
• ½ tsp sea salt
• 100 g white sugar (½ cup)
• 320 g molasses (1 cup)
• 1 egg
• 240 mL hot water (1 cup)
• 12 oz softened cream cheese (1 ½ blocks)
• 75 g granulated sugar (1/4 cup + 2 tbsp)
• Pinch of salt
• ⅓ cup whipping cream
• 2 tsp vanilla extract
• ½ tsp ground nutmeg
• 1 egg
• 1 yolk
• 1 ¼ cup of whipping cream
• ½ cup confectioner’s sugar
• 1 – 2 tsp vanilla extract
• Extra ground cinnamon

Instructions Gingerbread Cake

1. Line a 9 inch square pan with parchment paper, with an overhang on the sides (to make it easier to remove the cake later).
2. Preheat oven to 325°F.
3. In a small bowl – sift the flour, baking soda, cinnamon, ginger, cloves and allspice together. Set aside.
4. In a large bowl – mix the butter with a hand-held mixer (or a stand mixer) until creamy. Add the salt and white sugar and mix until light and fluffy. Add the molasses and mix until well combined.
5. Add the egg and whisk until it’s just mixed into the batter.
6. Add the sifted dry ingredients in 2 – 3 additions, and fold the dry ingredients into the batter. You can use the hand mixer on low speed as well, but only mix until the flour has fully incorporated. DO NOT OVER MIX.
7. Add the hot water and mix the batter on low speed until the water is mixed in well and you have a smooth batter. Set aside. 

Cheesecake Filling

1. Place the softened cream cheese in a bowl, along with the sugar and salt. Mix with a hand mixer until the cream cheese is nice and smooth. Add the whipping cream, vanilla and nutmeg, and mix until fully incorporated.
2. Add the egg and egg yolk and mix on low speed until the eggs have incorporated into the cheesecake batter. The cheesecake layer is now ready.

Assembling and Baking

1. Pour about ¾ of the gingerbread cake batter into the pan. Make sure the pan is placed on an even surface.
2. Slowly and evenly, pour the cheesecake batter over the gingerbread cake batter in the center (see pictures in post). Make sure the cheesecake batter stays in the middle and doesn’t reach the edges.
3. Evenly pour the remaining gingerbread cake batter on top, completely covering the cheesecake batter (see pictures in post).
4. Place the cake pan in the oven and bake for about 55 – 65 minutes. The cake is done when the center of the cake is no longer jiggly, and a toothpick inserted in to the cake comes out clean.
5. Remove the cake from the oven and let it cool. Loosen the cake slightly from the cake pan, while it’s still warm. Let the cake cool down completely to room temperature before serving. You can also chill the cake in the fridge before serving as well.

Whipped Cream (optional)

1. Place the whipping cream, confectioner’s sugar and vanilla in a bowl and whisk on medium speed until you have soft peaks.
2. Spread the whipping cream on top and sprinkle with cinnamon.

25. Classic Cinnamon Star Cookies

Authentic German Cinnamon Star Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT150M · Yield: [’20’, ’20 cookies’]

Chewy and nutty, these classic Christmas cookies are one of Germany’s favorite holiday cookies~

Ingredients

• 1 ⅓ cups hazelnuts
• 1 ¼ cups powdered sugar
• 1 ½ tsp cinnamon powder
• 3 egg whites

Instructions

1. Grind nuts in a food processor. Set aside.
2. Separate the egg whites from the yolks. Keep the yolks for another recipe.
3. Beat the egg whites until stiff peaks form. While mixing, gradually add the powdered sugar.
4. Transfer about ⅓ of this mixture to another bowl, cover, and place it in the refrigerator.
5. To the remaining egg white mixture, add the cinnamon powder and ground nuts. Mix until all the ingredients are combined. Cover and chill this dough in the refrigerator for at least 2 hours or overnight.
6. When ready to bake, preheat the oven to 275˚F.
7. On a silicone mat, parchment paper, or between to sheets of plastic wrap, roll out the dough to about ¼” to ⅓”.
8. Using star-shaped cookie cutters, cut out stars.
9. With a pastry brush or the back of a spoon, spread the egg white mixture on the top of each star.
10. Bake the cookies for about 15-20.

26. Coconut Flour Muffins

Coconut Flour Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT24M · Total: PT36M · Yield: [‘7’, ‘7 muffins’]

Looking for a perfect muffin recipe? These coconut flour muffins are soft, yummy, delicious and on top of it all, gluten-free and dairy-free.

Ingredients

• 1/2 cup coconut flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 4 eggs
• 1/3 cup coconut oil (melted)
• 1/4 cup raw honey
• 2 tbsp almond milk
• 1/2 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup blueberries (washed and dried)
• 1 tsp plain desiccated coconut

Instructions

1. Fill the muffin baking tray with 7 cupcake/muffin liners. Preheat the oven to 350F degrees.
2. In a small bowl, combine all the dry ingredients.
3. In a larger bowl, crack in the eggs and whisk them.
4. Next, add the rest of the wet ingredients and combine well.
5. Add the dry ingredients into the wet ones, slowly mixing until the batter is smooth.
6. Fold in the blueberries.
7. Fill up cupcake/muffin liners 3/4 of the way with the batter.
8. Bake in the oven for 20-22 minutes until they’re golden brown.

27. Eggnog Coffee Cake

Eggnog Coffee Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [’12’, ’12 servings’]

Take your eggnog to the next level by adding it to a moist cake covered in a buttery crumb topping.

Ingredients

• ½ cup butter (softened)
• ½ cup brown sugar (packed)
• ¼ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1½ cups all purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ⅔ cup eggnog
• ¼ cup sour cream
• ½ cup butter (softened)
• ¾ cup brown sugar (packed)
• 1 cup all purpose flour
• 1½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¾ cup powdered sugar
• 4-5 Tablespoons egg nog
• 1 pinch cinnamon
• 1 pinch nutmeg

Instructions Cake

1. Preheat oven to 350°. Spray a 9×9 baking pan with non stick spray and set aside.
2. In a medium bowl combine butter, granulated sugar, brown sugar, egg and vanilla. Combine with a hand held mixer {stand mixer or by hand} until creamy.
3. Add flour, salt and baking powder and mix to combine. The mixture might be a bit crumbly but that is alright.
4. Add the egg nog and sour cream all at once and combine until you have a nice cake batter. Pour batter into the prepared 9×9 pan.

Crumb Topping

1. To make the crumb topping, combine the butter, brown sugar, flour and cinnamon in a medium bowl. Cut the butter into the other ingredients until you have crumbs. Do not over mix or you will have a paste.
2. Top cake batter with crumbs in an even and thick layer.
3. Bake for 40-45 minutes or until a toothpick inserted near the center of the cake comes out clean.

Glaze

1. Combine glaze ingredients and whisk together. Drizzle over the top of cooled cake and serve.

28. Cranberry Christmas Cake

Cranberry Christmas Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT30M · Total: PT90M · Yield: [’10’]

A fabulously festive Cranberry Christmas Cake made with tart cranberries and bright orange zest in a moist sour cream batter.

Ingredients

• 12 tablespoons unsalted butter room temperature ((170g))
• 1 ½ cups granulated sugar ((300g))
• 2 large eggs room temperature
• 2 ½ cup cake flour ((292g))
• 1 ¼ teaspoons baking powder
• ¾ teaspoon baking soda
• 1 teaspoon salt
• 1 cup sour cream ((8oz))
• ½ cup milk ((4oz))
• 1 teaspoon vanilla extract
• ¼ cup fresh orange juice, (strained of seeds and pulp (2oz))
• zest of 1 orange
• 1 ½ cups fresh or frozen cranberries ((145g))
• ¼ cup simple syrup for brushing on baked layers, (reserved from the sugared cranberries)
• 8 ounces cream cheese room temperature
• 16 tablespoons unsalted butter room temperature ((226g))
• 24 ounces powdered sugar, (about 6 cups)
• 1 ½ teaspoons vanilla extract
• pinch of salt
• Sugared cranberries
• Rosemary sprigs

Instructions To prepare the cake:

1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Set aside.
2. Using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl. Blend again just until combined.
3. In a small bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
4. In a separate small bowl whisk together the sour cream, milk, vanilla and orange juice. Set aside.
5. Add ½ of the sour cream mixture to the butter sugar mixture and blend on low until incorporated. Next add ½ of the flour mixture and mix on low until blended. Scrape down the sides of the bowl as needed. Add the remaining sour cream and then all the remaining flour. Blend on low just until incorporated. Scrape down the sides and bottom of the mixing bowl with a spatula. Using a spatula, gently fold the zest and cranberries into the batter. Do not beat!
6. Divide the batter equally between the prepared cake pans. Tap the pans firmly on the countertop to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Do not over bake!!! Cool in the pans for 10 minutes, then turn the cakes out onto a wire rack and cool completely before frosting.

To prepare the frosting:

1. Combine the cream cheese and butter and beat until creamy. Add the powdered sugar and beat until fluffy. Add the vanilla and mix on low until smooth and creamy. Add a tablespoon of milk or cream as needed for desired consistency.

To assemble the cake:

1. If desired trim the cake layers to create a flat surface. Brush each layer with the reserved simple syrup.
2. Place one layer on a cake stand or plate. Spread ⅓ of the frosting on top. Repeat with another layer of cake then frost the top and sides as desired. Refrigerate until ready to serve.
3. Garnish with sugared cranberries.

29. Candy Cane Cookies

Crushed Candy Cane Cookies With Chocolate Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’84’]

Have a happy holiday with these incredible double chocolate chip candy cane cookies. These cookies are built on a solid chocolate chip cookie base, and feature chocolate chunks, which chocolate, and chunks of sweet, minty candy canes!

Ingredients

• 1 ⅓ cups melted unsalted butter
• 4 cups packed light brown sugar
• 4 large eggs
• 4 tablespoons hot water
• 5 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ¼ teaspoons fine sea salt
• 1 cup semi sweet chocolate chunks
• 1 cup white chocolate chips
• 1 cup crushed peppermint candy canes (approximately 14 full sized candy canes)

Instructions

1. Preheat oven to 375f and prepare a baking sheet by lining it with parchment paper. Set aside.
2. Leave the candy canes in the wrapper and using your hands, break them into 1/4 – 1/3″ chunks. Unwrap, then pour the contents into a measuring cup until you hit 1 cup, set aside.
3. In the bowl of your stand mixer, beat 1 1/3 cup melted butter and 4 cups brown sugar together until smooth. Add 4 eggs, one at a time, beating in between. Add 4 tablespoons hot water, and mix well.
4. In a large bowl, whisk 5 cups all purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, and ½ teaspoon salt, then slowly add to the wet ingredients. Mix on low speed until completely combined.
5. Add 1 cup semi sweet chocolate chips and 1 cup white chocolate chips to the bowl and mix on low until evenly distributed. Fold in the candy cane pieces by hand.
6. Use a cookie scoop to scoop cookies onto prepared baking sheet. Bake at 375f for 8-10 minutes – until the bottoms and edges are golden brown. Under bake slightly for a chewier cookie.
7. Allow the cookies to cool for 5-10 minutes on the cookie sheet before transferring to a wire mesh cooling rack – this will allow the melted candy cane to harden a bit and be easier to remove.

30. Gingerbread Bread Pudding with Eggnog Sauce

Gingerbread Bread Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT1H40M · Total: PT2H10M · Yield: [‘8’, ‘Serves 8-9’]

A holiday dessert worth cheering for! This gingerbread bread pudding is packed with whole grain goodness, sweet raisins and gingerbread spices, and topped off with a warm eggnog sauce.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/2 cup butter (softened)
• 2 eggs
• 1/2 cup molasses
• 2 teaspoons grated fresh ginger (or 1/2 teaspoon ground)
• 3/4 cup buttermilk
• Day-old gingerbread (cubed)
• 3 eggs
• 3 cups whole milk
• 1/4 cup coconut sugar (or white granulated sugar)
• 2 1/2 teaspoons vanilla
• 1/2 cup raisins
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup eggnog

Instructions For the gingerbread:

1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with butter.
2. In a medium mixing bowl, add flours, baking soda, salt, and spices and stir to combine.
3. In a large mixing bowl (or stand mixer), beat butter and molasses until combined. Add eggs and ginger and beat until combined. Alternate adding flour and buttermilk to the wet mixture, a little at a time, so that you begin and end with the flour. Stir until combined.
4. Transfer the mixture to the loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. Turn out onto cooking rack to cool completely.
5. Cut loaf into cubes to let dry out overnight.

For the bread pudding:

1. Preheat oven to 325 degrees.
2. Transfer cubed gingerbread to a large baking dish. In a medium bowl, whisk eggs, milk, sugar, and vanilla until combined. Pour wet mixture over bread into the baking dish. Sprinkle raisins over top.
3. Bake for 50-55 minutes or until pudding has set.
4. Let cool for at least 10 minutes. Serve warm with eggnog sauce.

For the eggnog sauce:

1. In a small saucepan, whisk together sugar, cornstarch and salt over medium-high heat. Slowly pour in eggnog, whisking constantly. Whisk frequently until sauce comes to a boil and thickens. Serve warm with bread pudding.

31. Gluten-Free Eggnog Cake

Gluten-Free Eggnog Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT50M · Total: PT75M · Yield: [‘1’, ‘1 cake’]

Gluten-Free Eggnog Cake made with gluten-free flour and coconut sugar

Ingredients

• 2 sticks (1 cup butter)
• 2 1/2 cups coconut sugar
• 1/3 cup pure maple syrup
• 6 large eggs
• 2 tsp pure vanilla extract
• 3 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 cup eggnog
• 2 Tbsp brandy (or spiced rum)
• 1/2 cup full-fat canned coconut milk
• 2 Tbsp pure maple syrup
• 1/4 tsp ground nutmeg
• 1 tsp tapioca flour

Instructions

1. Preheat the oven to 350 degrees F. Lightly spray a bundt cake pan with cooking oil, and lightly sprinkle with flour. This will help you release the cake from the mold once it is baked.
2. In a stand mixer, cream together the butter, sugar, and pure maple syrup on medium-high speed until well-combined. Add the eggs one-by-one and beat just until the yolk is incorporated (avoid over-beating). Add in the pure vanilla extract.
3. In a separate bowl, stir together the gluten-free flour, baking powder, cinnamon, nutmeg, ground cloves, and sea salt. Alternate mixing in the flour mixture and eggnog: Pour half of the flour mixture into the stand mixer and mix just until combined.
4. Pour half of the eggnog into the mixer and mix just until combined. Repeat for remaining flour and eggnog. If adding brandy or rum, pour it in and beat just until combined.
5. Pour the cake batter into the prepared bundt cake pan. Bake on the center rack of the preheated oven for 50 to 60 minutes, or until cake is deeply brown and tests clean. Remove cake from oven and allow it to cool completely.
6. Run a butter knife along the edge of the pan to help release the cake from the mold. Turn cake over onto a cake stand or serving dish to release it.
7. Stir together the ingredients for the glaze in a bowl until well-combined, then drizzle glaze over the cake. Slice and serve!

32. Sticky Toffee Pudding Tray Bake

The BEST Sticky Toffee Pudding Tray Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’12’]

The BEST Sticky Toffee Pudding Tray Bake – (Foolproof, Warm, Ultra-Moist!). Of all the cakes and desserts in the world, Sticky Toffee Pudding or Sticky Date Pudding depending on who you ask has my whole heart. It’s the dessert I always, always come back to. The one I make when I want guaranteed smiles. The one I serve when I need something warming, cosy, deeply comforting and downright yummy.

Ingredients

• 265 g Medjool Dates
• 450 ml Water (Boiled)
• 1 tsp Bicarbonate of Soda
• 100 g Butter (At room temperature)
• 120 g Dark Brown Sugar (or Dark Muscovado Sugar)
• 100 g Light Brown Sugar (or Light Muscavado Sugar)
• 3 large Eggs
• 210 g Self Raising Flour
• 250 g Butter
• 75 g Dark Brown Sugar (or Dark Muscovado Sugar)
• 100 g Light Brown Sugar (or Light Muscavado Sugar)
• 1 tbsp Treacle (or replace with Light Brown Sugar)
• 315 g Double Cream

Instructions Cake

1. Preheat oven to Gas Mark 4/180 C.
2. Pit and chop the Dates.
3. Add to a pot with the Bicarbonate of Soda/Baking Soda.
4. Add boiling water from the kettle. Set aside for 10 – 15 minutes.
5. Cream Butter and Sugars in the bowl of a stand mixer with the paddle attachment fitted, with a hand mixer or with a wooden spoon in a mixing bowl. (4 – 5 minutes). Be sure to scrape down the sides of the bowl a couple of times.
6. Add the Eggs one by one until fully incorporated into the batter.
7. Add the Flour and mix till combined. Don’t over mix!
8. Puree the Dates and add to the bowl and mix for 1 – 2 minutes.
9. Pour the cake mixture into a deep greased traybake tin or casserole dish (roughly 9 x 13 inch) lined with baking/greaseproof paper and bake in a preheated oven at GM 4/180 C for 35 – 45 minutes or till a skewer inserted into the middle comes out clean.

Toffee

1. Meanwhile, add the sauce ingredients – Butter, Sugar, Treacle and Double Cream to a pot/small saucepan over medium heat and simmer to create a rich toffee sauce.
2. Once the Cake is out of the Oven prick it all over and pour over 1/2 of the Toffee sauce. Leave the rest to drizzle on individual slices when serving.

33. Eggless Fruitcake Cookies

Eggless Fruitcake Cookies Recipe for Christmas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’12’, ’12 Cookies’]

Rich, fruity, nutty and delicious eggless cookies for Christmas.

Ingredients

• 1/4 cup Unsalted Butter
• 3 tbsp Sugar
• 1/2 cup Plain Flour
• 1/4 cup Chopped Dates
• 6 tbsp Mixed Nuts
• 1/4 cup Tutti Frutti / Mixed Candied Fruit
• 1 tbsp Milk
• 1/4 tsp Vanilla Essence
• 1/8 tsp Baking Soda
• A pinch of Salt

Instructions

1. Preheat oven to 180 degrees C. Line the baking tray with parchment paper and set aside.
2. Combine the butter and sugar in a mixing bowl and whisk until light and fluffy.
3. Add vanilla essence and sal to it and combine well.
4. Add flour and baking soda to the butter mixture. Knead it to a soft dough. Sprinkle little milk if needed.
5. Add the nuts, dates and tutti frutti and mix everything well until combined.
6. Divide the dough into 12 equal size balls and place them on the prepared baking tray.
7. These cookies won’t spread much. Flatten them a little if you want.
8. Bake them in the preheated oven at 180 degrees C for about 18-22 minutes or until edges are lightly browned.
9. Remove from the oven and let them cool for a couple of minutes.
10. Remove the cookies from the tray and let them cool completely on a wire rack.
11. Store them in an airtight container.

34. Mini Gingerbread Houses

Mini Gingerbread Houses is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497078H3M45S · Cook: PT10M · Total: PT-497079H48M45S · Yield: [’20’, ’20 houses’]

Make the holidays extra special with these adorable Mini Gingerbread Houses! Perfect for adding a touch of magic to the season. Use as mug toppers, creating an edible village, or giving away as gifts! Download the free template to make them today!

Ingredients

• 1/2 pound of unsalted butter (or 2 sticks), softened at room temp
• 1 1/4 cup brown sugar (tastes great using light or dark)
• Zest of 1/2 an orange
• 2 eggs, room temp
• 1 cup molasses
• 6 1/4 c all purpose flour (+ additional for rolling)
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 2 teaspoons ground clove
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Instructions Making the Dough

1. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar until light and fluffy.
2. Next add in the zest and combine with the butter mixture for 15-30 seconds.
3. With the mixer on low speed, mix in 1 egg at a time, stopping to scrape the sides and bottom of the bowl after each addition. Mix on medium speed for 30 seconds to ensure the eggs are completely incorporated.
4. With the mixer back on low speed, drizzle in the molasses.
5. Pause to scrape down the sides and bottom of the bowl after all the molasses has been added. Mix again until incorporated.
6. In a separate large bowl, sift together the dry ingredients; flour, spices, baking soda, baking powder and salt. Whisk to combine.
7. With the mixer on low speed, begin to add the dry ingredients in small amounts. When you see the wet mixture start to build up on the paddle, pause and scrape everything down using a spatula. This will help the mixture to combine evenly and avoid overworking the dough.
8. Continue to add the flour mixture in batches, pausing to scrape the bowl along the way until all of it is combined. As soon as the last of the flour has absorbed, stop mixing.
9. Turn the dough out onto a piece of plastic wrap and bring it together into one large dough ball.
10. Chill for 2 hours up to overnight (if chilling overnight, let sit for at least 1 hour before moving onto rolling).

Cutting the Cookies

1. Preheat the oven to 350°.
2. Prepare a surface with a dusting of flour.
3. Take a portion of the dough and place onto the surface.
4. Roll the dough to 1/4 inch thickness (I like to use the best rolling pin for this)
5. Using your cut out templates or a mini gingerbread house cookie cutter, cut out the pieces.
6. Remember, if using the templates, you’ll need 2 of each piece (6 pieces total for 1 house).
7. Place pieces onto a baking tray lined with parchment paper.
8. Bake for about 10 minutes until puffed and golden.
9. Remove from oven and allow to cool on the tray.
10. Fully cool before moving onto assembling and decorating.

Assembling the Houses

1. Once the cookies are completely cooled and the royal icing is made, you can get started building!
2. I find having a portable surface to build on is helpful (i.e. a cookie sheet, plate), so when it comes to setting your houses aside to dry, you don’t have to physically handle them too much (which can cause them to fall apart).
3. Starting with front of the house, add a strip of icing onto each side.
4. Then, while continuing to hold it, set it on the surface standing upright. Attach the side pieces one at a time.
5. At this point, the house should stand up on it’s own, but you still want to move quickly adding the backside of the house.
6. Add icing to the ends of the sides to attach the back piece. Once that’s on, it will be fully stabilized.
7. Give it a gentle squeeze to ensure a tight bond.
8. Lastly, add the roof pieces.
9. Once the roof is secure, I like to add even more frosting to the middle seam for extra hold.

35. Eggnog Pound Cake with Eggnog Glaze

Eggnog Pound Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT70M · Total: PT175M · Yield: [’10’, ’10 slices’]

A simple but flavorful eggnog pound cake recipe! Top it with an eggnog glaze or whipped cream frosting for extra flavor. Perfect for the holiday season and for gift giving too! EASY – This recipe is easy. It’s a great holiday treat and you can easily double the recipe to make two cakes. Make sure to first read the recipe and post fully to be familiar with the process. US‌ ‌based‌ ‌cup,‌ ‌teaspoon,‌ ‌tablespoon‌ ‌measurements.‌ ‌‌Common‌ ‌Measurement‌ ‌Conversions‌.‌ ‌‌Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.‌ ‌

Ingredients

• 226 g unsalted butter (softened at room temperature, 2 sticks)
• 226 g white sugar (preferably caster sugar, 1 ⅛ cup)
• ¼ tsp sea salt
• 2 large eggs
• 2 yolks from large eggs
• 120 mL eggnog (½ cup, full fat (I use homemade eggnog))
• 2 tsp vanilla extract
• 195 g AP flour (about 1 ½ cups, measured by spoon and level method)
• ½ tsp freshly grated nutmeg
• ¼ tsp ground cinnamon
• 1 tsp baking powder
• 170 g confectioner’s sugar (1 ½ cup, sifted)
• 3 tbsp full fat eggnog (I use homemade (use less or more, according to preference))
• 1 tbsp rum (optional)
• Pinch of salt
• 120 mL heavy cream (½ cup (35% fat))
• 57 g cream cheese (2 oz)
• 28 g confectioner’s sugar (about ¼ cup)
• ½ tsp freshly grated nutmeg
• 2 tbsp rum (30 mL)

Instructions Eggnog pound cake

1. Butter a 8.5 x 4.5 inch loaf pan, and dust the inside of the pan with flour to coat. Shake off excess flour. Alternatively, you can line it with parchment paper. Set aside.
2. Preheat the oven to 325°F / 170°C.
3. Weigh out all the ingredients. Sift the flour, nutmeg, cinnamon, and baking powder into a bowl, and set aside.
4. Place the softened butter and salt in a bowl, and cream the butter until light, creamy, and fluffy (between 3 – 7 minutes), at medium speed (speed 4 – 5 on a kitchenaid mixer). Scrape the sides and bottom of the bowl to make sure you get all of the butter, and it’s creamed well.
5. Add the sugar, and cream the butter and sugar together for a further 2 – 4 minutes, until light and fluffy.
6. Halfway through the mixing process, stop the mixer and scrape the sides and bottom of the bowl to make sure the sugar is evenly mixed.
7. Break an egg into a small bowl (make sure there are no egg shells). Add the egg to the butter-sugar mix. Mix for about 20 – 30 seconds until the egg has incorporated into the batter, and there are no traces of egg yolk. Repeat with the other egg and egg yolks, while making sure to stop the mixer and scrape the sides and bottom of the bowl halfway through the process.
8. Mix the eggnog and vanilla in a separate bowl or jug and set aside for the next step.

Mixing in the flour by hand (you will need a long-handled baking spatula to fold the flour into the batter)

1. Stop the mixer and remove the mixing bowl from the stand mixer. Sift about ⅓ of the dry ingredients over the batter. Fold the flour into the batter, while rotating the bowl after each fold, until the flour is about 90% incorporated.
2. Add ½ of the eggnog mixture, and continue to fold in the eggnog.
3. Repeat with the dry ingredients, eggnog mixture, and finally the dry ingredients again. Carefully incorporate all of the flour while folding it into the batter (avoid vigorous mixing). This will give you a smooth cake batter.
4. Make sure there are no dry bits of flour in your batter.

Mixing in the flour with a stand mixer

1. Reduce the speed of the stand mixer to the lowest setting (stir speed in a kitchenaid mixer).
2. Add ⅓ of the sifted dry ingredients to the batter and mix for a few seconds until just incorporated. Repeat with ½ of the eggnog mixture, ⅓ of the dry ingredients again, remaining ½ of the eggnog mixture, and finally ending with the remaining ⅓ of the dry ingredients.
3. Make sure to scrape the bowl as you go to prevent dry flour pockets, and also to prevent overworking the gluten.

Baking the pound cakes

1. Scrape half of the batter into the prepared loaf pan. Using an offset spatula, spread the batter evenly, making sure you get to the edges and corners of the pan.
2. Add the rest of the batter, and then evenly spread it again for a flat surface.
3. Gently shake the pan a little to make sure the batter is evenly spread, and knock the cake pan on your kitchen counter 2 or 3 times to remove any air pockets.
4. Transfer the loaf pan into the oven (ideally in the center of the middle rack). Set the timer for 40 minutes. After 40 minutes, rotate the cake pan, and bake for a further 20 minutes. This will depend on your oven, so adjust the time accordingly. I use a conventional oven.
5. Check on the cake after a total of 60 minutes of bake time to test the doneness, using a clean toothpick or a cake tester. Insert the toothpick into the center of the cake, and if it comes out clean, then the cake is done. In my oven, this can take about 60 – 70 minutes to bake.
6. Remove the cake from the oven, and let it cool down for about 10 minutes. Carefully turn the cake out onto a cooling wire rack to cool down completely.
7. Eat warm, or at room temperature, with a glaze or whipped cream topping.

Eggnog glaze

1. Place the confectioner’s sugar and salt in a bowl.
2. Add the eggnog 1 tbsp at a time, and whisk it in. Add enough eggnog to get the consistency you prefer.
3. Add rum if you like as well, and whisk it in. I usually add about 3 ½ tbsp of liquid to 6 oz of confectioner’s sugar.
4. If the glaze is too runny, you can add a little more confectioner’s sugar. Now the glaze is ready to be poured over the cake.

Rum whipped cream

1. Make sure the heavy cream and the bowl it’s in are both chilled. This helps with the proper whipping of the cream.
2. Whisk the cream cheese until light and fluffy in a separate bowl.
3. Add all the ingredients (except the cream cheese) into the same chilled bowl with the cream. Whisk at medium speed until you reach soft peaks. If you °whisk at high speed, the whipped cream can deflate faster, so whisking at a slower speed ensures the whipped cream is more stable.
4. Then add the beaten cream cheese, and continue to whisk until you have stiff peaks.
5. Use immediately to spread it over the surface of your cake.

36. 5-Ingredient Brownies

5-Ingredient Brownies (Paleo, Whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 brownie squares’]

This vegan 5-ingredient brownie is easy to make. Fudgy, soft, chocolatey, sweet, and filling – a perfect dessert even the kids will love. It’s paleo, Whole30, gluten-free, dairy-free, and vegan.

Ingredients

• 4 medium ripe bananas (or 3 large)
• 1/2 cup creamy almond butter
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp apple pie spice
• 2 tbsp almond flakes

Instructions

1. Heat the oven to 350F and grease your baking sheet (I’m using 9″ x 9″).
2. In a large bowl, mash bananas until it’s smooth.
3. Add almond butter and mix it in gently.
4. Now, add cocoa powder and apple pie spice. Mix the dry and wet ingredients together.
5. Finally, add almond flakes and gently fold them in.
6. Pour in the batter and evenly distribute it.
7. Bake in the oven for 20-25 minutes. Use a toothpick to check; it should come out crumbly.
8. Let it cool down before serving.

37. Gingerbread Cake

6 Inch Gingerbread Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 4

This small 6 Inch Gingerbread Cake recipe made from scratch without cake mix is a moist and fluffy cake that tastes like Christmas in every bite.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground clove
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup (2 ounce or 4 tablespoons) unsalted butter, softened
• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 egg, room temperature
• 1/4 cup full-flavor dark molasses (can also use light/mild but do not use blackstrap)
• 1/2 teaspoon vanilla extract
• 1/2 cup buttermilk, room temperature (or 1/2 cup whole milk + 2 teaspoons lemon juice or distilled white vinegar)
• Lemon zest, for garnish
• Small Batch Cream Cheese Frosting (get recipe here)
• Small Batch Whipped Cream (get recipe here)

Instructions

1. Preheat oven to 350F. Lightly grease one 6-inch round cake pan then line the bottom with parchment paper.
2. In a large bowl, sift the flour then stir in the cinnamon, ginger, baking soda, nutmeg, clove, salt, and baking powder.
3. In a large mixing bowl on medium speed, beat together the butter, brown sugar, and sugar until creamy and smooth, about 1 minute.
4. Scrape down the bowl then beat in the egg on low speed.
5. Scrape down the bowl again then beat in molasses and vanilla. It’s ok if it looks slightly curdled.
6. Add the flour mixture alternately with the buttermilk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
7. Transfer the batter to the pan. Bake 28-32 minutes or until a toothpick inserted in the middle comes out clean (few crumbs are ok but no wet batter).
8. Cool for about 15 minutes, run a knife along the edge of the pan to loosen, and invert onto a cooling rack. Cool right-side-up.
9. Top with Small Batch Cream Cheese Frosting or Whipped Cream and lemon zest. To store frosted cake, refrigerate in an airtight container. Let sit at room temperature for 15-30 minutes before serving.

38. Vegan Cranberry Almond Shortbread Cookies

Vegan Cranberry Almond Shortbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT50M · Yield: [’18’, ’18 -24 cookies’]

These buttery, sweet, and slightly tart vegan cranberry almond shortbread cookies are perfect for holiday baking or Christmas time.

Ingredients

• 12 tbsp salted vegan butter (room temperature (like Violife Vegan Butter))
• ½ cup powdered sugar ( not granulated sugar)
• ¾ tsp almond extract
• ½ tsp pure vanilla extract (optional)
• 1 ¾ cups all-purpose flour
• ¼ cup very finely chopped almonds
• ¾ cup finely chopped cranberries

Instructions

1. In a medium-sized bowl, cream the vegan butter and the powdered sugar together. Add the almond extract and vanilla extract, if using, then combine.
2. Add the all-purpose flour. Stir together until the dough is a crumbly mixture.
3. Add in the finely chopped almonds and cranberries. Stir until they are evenly distributed in the dough.
4. In the bowl, gently press the dough together so it forms a ball. Transfer the dough to a lightly floured or parchment-lined surface and roll the dough into a log shape (12 inches long and about 2 inches in diameter). Tip: If you’re finding the dough too crumbly, place the log onto a sheet of plastic wrap and use the wrap to help form the log.
5. Wrap the log tightly in plastic wrap and place in the fridge to chill for at least 30 minutes. You could also make the dough the night before and let it chill overnight.
6. Preheat the oven to 350°F.
7. Unwrap the log of dough and slice it into ½ inch wide discs. This should make 18-24 cookies. Place the cookies on a cookie sheet about 1 inch apart from each other.
8. Bake for 10-12 minutes or until the edges just barely start to turn golden brown. For a crisper cookie, bake for 13 minutes. Let the cookies cool for 2-3 minutes on the baking sheet. Then, transfer to a wire rack to finish cooling. Top with a dusting of powdered sugar.

39. Whipped Shortbread Cookies

Whipped Shortbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’36’, ’36 Cookies’]

If you are searching for easy Shortbread, look no further! My buttery and melt in your mouth soft whipped Shortbread Cookies got you covered.

Ingredients

• 1 and ½ Cups Butter (at Room Temperature , salted)
• ¾ Cup Confectioners’ Sugar
• 2 and ¼ Cups All Purpose Flour
• ¾ Cup Cornstarch
• 2 teaspoons Pure vanilla extract ((or Lemon extract or Orange extract))
• ¼ Cup Sprinkles (of choice) ((I used non-pareils))

Instructions

1. In a large mixing bowl, using a stand mixer beat butter and confectioners’ sugar for 4-5 minutes on med-high speed. Don’t skimp on the beating time for light textured cookies. Add flavorings at this point (if adding) and give it a whirl too.If using a hand held mixer, beat butter and sugar on high speed.
2. Next turn the mixer to low and gradually add in sifted flour and cornstarch in the bowl. Beat only till combined and no streaks of flour are visible.
3. Scoop and roll into 36 equal sized cookie balls. If you find the dough to be too soft to handle at this stage, cover it and place it in refrigerator to firm up for about 10-15 minutes. This will make it easier to roll the balls and they will not stick in your hands,
4. Place cookie dough balls on a pre-lined baking tray or on a large plate coated with little flour, to avoid the dough balls from sticking to the plate. Press their tops with a cornstarch/flour dipped fork and top with sprinkles.
5. Now chill the dough balls for about 2 hours in fridge or till they are very firm to touch. Pro Tip: To speed up this process, you may chill the dough balls in freezer until firm.
6. Let dough balls chill in the fridge/freezer till you preheat the oven. I usually bake 12 cookies on a tray at a time.
7. When ready to bake preheat oven at 300 deg F and bake cookies for 19-20 minutes. Or till their tops look set.
8. Allow to cool on the baking tray.

40. Peppermint Mocha Cookies

Peppermint Mocha Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT9M · Total: PT29M · Yield: [’36’]

These amazing peppermint mocha cookies are fudgy, minty, & chocolatey. These to-die-for cookies are like a combination of a gooey brownie, a chewy cookie, and a decadent truffle all in one. They are loaded with semi-sweet chocolate chips and cool peppermint for the perfect holiday flavor that make these one of the Christmas cookie recipes.

Ingredients

• 1 stick salted butter (softened at room temperature)
• 1/2 c brown sugar
• 1/2 c granulated sugar
• 1 egg (room temperature)
• 1 teaspoon vanilla extract
• 2 teaspoon peppermint extract
• 1 1/4 cups all-purpose flour
• 1/3 c cocoa powder
• 1/2 teaspoon baking soda
• 3 tablespoons espresso powder or instant coffee granules (decaf or regular)
• 2 tablespoons hot water
• 1 1/2 cups semi-sweet chocolate chips
• 1/4 cup crushed candy cane pieces
• 1/2 cup vanilla candy melts or white chocolate (optional)

Instructions

1. Bring egg and stick of butter to room temperature.
2. In a small bowl combine the flour, baking soda, and cocoa powder. Using a fork, mix to combine and ensure there are no lumps.
3. In a large mixing bowl add the softened butter and both sugars. Using a hand mixer on medium, mix for 1 minute.
4. Add the egg and both extracts. Mix again on medium until creamy and smooth.
5. In a small bowl combine the espresso powder and the hot water. Whisk or stir to dissolve and combine. It will be thick and that is ok. Add to the wet ingredients and stir to combine.
6. Add half the flour mixture to the wet ingredients. Mix on medium for 2 minutes. Add the other half of the dry ingredients and mix again. Once it is all incorporated turn off the hand mixer. Scrape down the sides of the bowl with a rubber spatula.
7. Fold in the chocolate chips so they are evenly distributed. If adding optional crushed candy cane pieces, fold them at this time as well.
8. Refrigerate the dough for one hour.
9. Preheat oven to 350°.
10. Line a baking sheet with foil and spray with a nonstick spray. Or use a nonstick pan or silicone mat.
11. Scoop out 1 tablespoon-sized ball of cookie dough. Roll in your hand if needed to have each stay in a ball shape. Place on prepared cookie sheet.Repeat until you have a dozen on your cookie sheet.
12. Bake for 8-9 minutes in the preheated oven. These will be gooey brownie-like cookies (not firm and cake-like). They should still appear shiny in the center with a little giggle. DO NOT OVERBAKE! Remove the cookies from the oven carefully using an oven mitt.
13. Let the cookies set on the cookie sheet for 2 minutes. Once set, use a spatula to remove them and place them on a cooling rack.
14. Repeat the above steps until you have cooked all the batches of cookies.
15. Once the cookies are cooled, add the vanilla melting wafers to a microwave-safe glass bowl. Microwave on high for 15 seconds and stir. Repeat the 15-second cook & stir intervals until the wafers are smooth and melted.
16. Dip or drizzle the white melted candy on each cookie. Sprinkle on some crushed candy canes. Place back on the baking rack to set and cool.
17. After 15 minutes the cookies should be set and the candy coating hard and cool. Enjoy!
18. Store cookies in an air-tight container. Place in a cool dry location that is away from heat or sun. Cookies will remain fresh for 2 days.

41. Christmas Cookie Fudge

Easy Christmas Sugar Cookie Fudge (5 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT190M · Yield: [’25’, ’25 pieces’]

This Easy Christmas Sugar Cookie Fudge is the perfect dessert for the holiday season. Made with sugar cookie mix, white chocolate chips, and sweetened condensed milk, it’s sure to be a fan favorite on your Christmas cookie trays.

Ingredients

• 1 can sweetened condensed milk (300ml)
• 2 1/2 cups white chocolate chips
• 3 tbsp butter
• 1 1/4 cup sugar cookie mix
• sprinkles

Instructions

1. Line a 8×8 baking pan with parchment paper. Spray a small amount of non stick cooking spray and set aside.
2. In a medium size pot, add the condensed milk. Heat over low-medium heat until the milk becomes thinner and warm. Stir in the white chocolate chips and butter until melted. Then add in the sugar cookie mix, batter will be thick and gooey.
3. Once batter is smooth, stir in sprinkles of your choice.
4. Pour the mixture into the lined baking pan and add extra sprinkles on top. Refrigerate for minimum of 3 hours, preferably overnight. Slice into 16 or 25 pieces and enjoy!

42. Red Velvet Christmas Cake Roll

Red Velvet Cake Roll with Chocolate-Peppermint Buttercream Frosting. is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’12’, ’12 servings’]

The perfect dessert for Christmas, recipe from Tessa Huff

Ingredients

• 1 cup flour (all-purpose or cake flour)
• 2 teaspoons cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 eggs
• 3/4 cup granulated sugar
• 2 tablespoons melted butter (cooled but liquid)
• 1 teaspoon pure vanilla extract
• 2 tablespoons buttermilk
• 1 teaspoon vinegar
• Red food coloring to visual preference
• 1/2 cup egg whites (about 4 large eggs)
• 1 1/3 cup granulated sugar
• 2 cups unsalted butter (softened to room temperature)
• 3 1/2 ounces white melted chocolate
• 3/4 teaspoon peppermint flavored extract
• 1 teaspoon pure vanilla extract
• Powdered sugar for dusting the cake when rolling
• Crushed candy canes for garnish

Instructions

1. Preheat oven to 35o°F. Treat a 10 x 15 inch jelly-roll pan with nonstick spray. Line the pan with parchment paper and then set aside.
2. Mix the dry ingredients and then set aside. Using a stand mixer, whisk eggs and sugar on medium-high until the mixture is tripled in volume and the ingredients becomes pale in color, about 5 to 8 minutes. Lower the mixer speed to medium-low and add the vanilla and. Mix in vinegar, buttermilk and red food coloring.
3. After stopping the mixer add half of the dry ingredients over the liquid ingredients in the bowl. Stir on low speed until just combined. Stop the mixer again and then add the remaining dry ingredients, mixing until just combined.
4. Pour the batter into the prepared jelly roll-pan. Use the back of a spoon to evenly distribute the batter and then place in oven. Bake for about 10 minutes, or until the surface springs back when touched.
5. White the cake is in the oven, prepare a clean kitchen towel by applying a heavy dusting of powdered sugar and then place towel on flat working surface. Once it is finished baking, remove from pan and invert directly on powdered-sugar surface of towel. Remove the parchment from the cake and discard. Apply a dusting of powdered sugar to the top surface of cake.
6. Beginning with short end, roll it up in the towel and allow to cool.
7. Now, it’s time to prepare the buttercream frosting, while the cake is cooling. Using a stand mixer, combine egg whites and sugar in the bowl and whisk together. Fill a saucepan with water and heat over medium-high. Set the mixing bowl on top of sauce pan and make a double-boiler. Heat the egg mixture until hot to the touch or 150°F with a candy thermometer, being sure to stir the mixture intermittently.
8. Next, whisk the hot egg whites in the stand mixer, for about 5 minutes or so, until the outside of the bowl has reached room temperature. Then, replace whisk with paddle attachment.
9. Turn the mixer on low and then add in the remaining ingredients. Continue to mix, on medium-high speed, until frosting reaches silky and smooth texture, about 5 to 10 minutes.
10. To assemble the finished cake roll, gently unroll it and remove towel. Spread about 1/2 inch layer of the buttercream frosting over the surface of the cake. Next, gently re-roll it. Place it seam-side down on a serving platter. Frost with the remaining buttercream and garnish with crushed candy canes.

43. Chocolate Crinkle Cookies

Chocolate Crinkle Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT9M · Total: PT5M

Chocolate crinkle cookies are so easy and fun to make. These thick and soft-baked traditional Christmas cookies are as rich and fudgy as brownies and are great for kids to help bake.

Ingredients

• 1 cup all-purpose flour
• ½ cup + 2 tablespoons unsweetened natural cocoa powder
• 1 egg, room temperature
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• 1 teaspoon pure vanilla extract
• ½ cup unsalted butter, room temperature
• ½ cup white sugar
• ½ cup dark brown sugar, packed
• ½ cup semi-sweet chocolate chips
• ½ cup of white chocolate chips
• 3 tablespoons white sugar
• 1 cup powdered sugar

Instructions

1. In a large bowl whisk together the flour, cocoa powder, baking soda and salt and set aside.
2. In a medium bowl, use a hand mixer on medium-high speed to mix the butter, ½ cup white sugar, dark brown sugar, egg and vanilla together for 2 minutes or until fluffy. Scrape down the sides and bottom of the bowl as needed while you mix.
3. Slowly add the dry ingredients to the bowl of wet ingredients, mixing on low speed as you go.
4. Add the chocolate chips. Mix until fully distributed throughout the cookie dough.
5. Cover the bowl with plastic wrap and place in the refrigerator for at least 2 hours to chill and allow the dough time to harden. When it’s ready to come out, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
6. Scoop out 1 ½ tablespoon of dough using a spoon or ice cream scoop, and use clean hands to roll each scoop into a ball. Lightly roll the dough ball in white sugar, and then generously roll in powdered sugar before placing them on the prepared baking sheet.
7. Bake the cookies for 9 minutes. Remove from the oven immediately and allow them to cool for 5 minutes and then transfer to a wire rack. Take each cookie and softly dip the top of the cookie into the powdered sugar and place them back on the wire rack.

44. Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 muffins’]

These blueberry oatmeal muffins are sweet, soft, and moist. A perfect treat for breakfast that’s gluten-free and dairy-free.

Ingredients

• 1 cup oat flour
• 3 tbsp rolled oats
• 1 cup almond flour
• 1/3 cup coconut sugar
• 1/4 tsp salt
• 3/4 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1 tbsp sesame oil
• 1 tsp apple cider vinegar
• 1 cup blueberries

Instructions

1. Preheat the oven to 350F. Line your muffin tin with liners and spray inside with cooking spray, or just oil up with a silicone brush.
2. Take out a large bowl add in oat flours, rolled oats, almond flour, coconut sugar, salt, and baking soda.
3. In a separate bowl, break in eggs, vanilla extract, unsweetened almond milk, sesame oil, and apple cider vinegar. Mix together until it’s well combined.
4. Add the mixture of the dry ingredients into the wet ingredients and gently fold them in.
5. Now, gently fold in the blueberries.
6. Divide the batter and fill each muffin cup leaving some space at the top.
7. Bake in the oven for 20-25 minutes. Use a toothpick to check whether it’s fully cooked – with some crumbles still attached.
8. Let cool down before eating.

45. Almond Flour Banana Muffins

Almond Flour Banana Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [’11’, ’11 muffins’]

Moist, nutty, sweet, and delicious – these almond flour banana muffins are a perfect dessert.

Ingredients

• 2 large ripe bananas (mashed)
• 2 eggs
• 4 tbsp extra virgin olive oil
• 1 tsp vanilla extract
• 4 tbsp coconut sugar
• 2 cups almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2/3 cup chocolate chips

Instructions

1. Preheat the oven to 350F and line the muffin pan with paper liners.
2. In a smaller bowl, mash bananas until one smooth texture.
3. In another bowl, mix together all the wet ingredients and coconut sugar.
4. In a separate bowl, mix together the dry ingredients.
5. Slowly add the dry ingredients to the wet ones mixing throughout.
6. Finally fold in chocolate chips.
7. Pour the dough into the cupcake liners.
8. Bake in the oven for 23-26 minutes. Test with a toothpick to make sure the muffins are done.
9. Let them cool down on a wire rack before serving.

46. Mini Christmas Tarts

Mini Christmas Tarts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’]

These spiced custard Christmas Tarts are the perfect combination of warm flavors and delicious decadence. The chocolate tart shells are the perfect base for the delectable custard. And it’s all topped off with fun and tasty pomegranate arils.

Ingredients

• ½ cup unsalted butter (softened)
• ½ cup sugar
• 1 large egg
• 2 tablespoons dark cocoa
• ¼ teaspoon fine sea salt
• 1 ½ cups all-purpose flour
• 2 cups whole milk
• ½ cup sugar
• 2 tablespoons cornstarch
• 4 large egg yolks
• 1 teaspoon brandy
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg

Instructions Chocolate Tart Crust

1. Preheat the oven to 375 degrees F. Grease 9 slots in a jumbo muffin tin with butter. (Most jumbo muffin pans have 6 slots so if you do not have two pans, you’ll need to bake the tart shells in batches.)
2. To make the tart shells, cream together the butter and sugar on medium-high speed for 3 minutes until it becomes light in color and almost fluffy. Scrape the sides of the bowls as needed.
3. Mix in the egg and then the cocoa and salt. Mix in the flour a half cup at a time. After the last addition, turn the mixer to medium-high and mix until the dough forms a ball in the center of the bowl.
4. Place the dough on a floured surface and roll to about a 1/4-inch thickness, about an 8-inch circle. Use a 4-inch round or scalloped edge biscuit cutter to cut 4 circles. Re-roll the dough and continue on to cut 9 circles.
5. Place the circles of dough into the muffin tin slots and gently press to fit the bottom of the slot.
6. Bake for 18 minutes, until firm. Let cool completely and then carefully remove from the pan. It should be easy to remove with your hands. Or you can use a knife along the side to assist.
7. Place the tart shells on a sheet pan or serving tray.

Custard

1. While the tart shells cool, begin the custard. Whisk together the milk, sugar, and cornstarch in a large saucepan. Whisk in the eggs and then the brandy.
2. Turn the burner to medium heat. Heat, whisking often, until the custard begins to simmer and thicken. Do not allow it to boil, but continue to whisk as it simmers. Once it coats the back of a spoon, about 6 to 8 minutes, it is ready. Remove the pan from the heat and whisk in the cinnamon, ginger, and nutmeg.
3. Let the custard rest for about 3 minutes, then pour the custard into the tart shells. To get the shells as full as possible, fill them up and then refrigerate them a few minutes before adding the remaining custard.
4. Once full, refrigerate for at least 30 minutes, preferably 1 hour. Add a dollop of whipped cream, pomegranate arils, and a mint leaf to each tart before serving.

47. Bundt Cake Christmas Wreath

Simple Christmas Bundt Cake Wreath is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT75M · Yield: [’10’, ’10 slices’]

Learn how to transform any kind of bundt cake into a beautiful Christmas Wreath with simple ingredients from the grocery store and no special decorating skills.

Ingredients

• 1 box vanilla cake mix ({13.25 ounces})
• ½ cup all purpose flour
• ½ cup brown sugar ({packed})
• ½ teaspoon nutmeg
• ½ cup sour cream
• 1 ¼ cup eggnog
• ¼ cup warm water ({or rum})
• 3 eggs
• 1 teaspoon vanilla extract
• 8 ounces whipped topping
• 4-6 stems fresh tarragon
• 4-5 bunches mint leaves
• 3-4 dried orange slices ({or orange slice candy})
• 10-12 fresh cranberries
• 3-4 whole star anise
• 1-2 cinnamon sticks
• 2 Tablespoons pomegranate seeds
• 1 Tablespoon powdered sugar

Instructions Egg Nog Bundt Cake

1. Preheat the oven to 350°.
2. In a medium bowl combine cake mix, flour, brown sugar and nutmeg. Whisk until evenly incorporated. Add the sour cream, eggnog, water, eggs and vanilla extract. Mix together using a hand held mixer {or by hand} until you have a thick batter. Spray bundt pan liberally with nonstick cooking spray and pour batter into prepared pan, then spread into an even layer.
3. Bake for 35-45 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but not any raw batter}. Remove from the oven and allow the cake to cool in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.

Christmas Wreath Assembly

1. To assemble, place the cake upside down on a cake plate {we are using the bottom as the top}. Cover the top of the cake with the whipped topping. Place 4-6 sprigs of tarragon in a circular shape on top of the whipped topping to make a wreath shape. Add the mint leaf clusters around the cake in a few places. Then add the dried oranges {I prefer them cut in half} and cranberries around the wreath. Next add the star anise, pomegranate seeds and cinnamon sticks {broke in half} around the top of the tarragon wreath. Finally add a sprinkle of powdered sugar and serve.
2. NOTE: Some of the items on the top of the cake will need to be removed before eating, including the star anise and cinnamon sticks. The fresh tarragon, while edible, is also an item you will want to remove before consuming this cake.

48. Cranberry Dark Chocolate Oatmeal Cookies

Cranberry Dark Chocolate Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT50M · Total: PT80M · Yield: [’60’, ’60 Cookies’]

Lightly spiced oatmeal cookies studded with cranberries and dark chocolate are a not too sweet treat that are sure to have you coming back for more.

Ingredients

• 1 cup butter
• 1 cup light brown sugar (packed)
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1½ cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 3 cups old fashioned oats
• 1 cup dried cranberries
• 1 cup dark chocolate chips

Instructions

1. Cream together 1 cup butter, 1 cup light brown sugar, and ½ cup granulated sugar until light and fluffy.
2. Add 2 eggs, one at a time, mixing until combined after each.
3. Stir in 1 teaspoon vanilla extract.
4. In a small bowl, mix together 1½ cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, and 3 cups old fashioned oats.
5. Mix into the butter mixture until just combined.
6. Fold in 1 cup dried cranberries and 1 cup dark chocolate chips.
7. Chill for at least 15 minutes.
8. Meanwhile preheat the oven to 350° F and line cookie sheets with parchment paper or silicone baking mats.
9. Scoop with a small cookie scoop onto prepared baking sheets.
10. Bake 8-10 minutes or until lightly golden and set.
11. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
12. Store in an airtight container at room temperature for up to a week or two, or freeze for up to 3 months.

49. Eggnog Pull Apart Bread

Eggnog Pull Apart Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘9’, ‘one 9x5x3-inch loaf’]

Ingredients

• 1 packet active dry yeast (1/4 ounce or 2 1/4 teaspoons)
• 1/4 cup warm water
• 1/4 cup unsalted butter
• 1 1/3 cups eggnog
• 1 teaspoon vanilla
• 3 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup powdered sugar
• 2 tablespoons eggnog

Instructions For the bread

1. Mix yeast with warm water and wait until bubbles, about 5-10 minutes.
2. In a small saucepan heat butter and eggnog over medium-low heat until butter is melted. Add vanilla and set aside to let cool.
3. In a large bowl or stand mixer, add 2 1/2 cups flour, sugar and salt, and mix to combine.
4. Add yeast and gradually mix in eggnog mixture. Add remaining 3/4 cup flour and continue mixing until dough is smooth and sticky, about 2-3 minutes.
5. Transfer dough to a large greased bowl and let proof (rise) for 1 hour in a warm space.
6. Preheat the oven to 350 degrees F.
7. Turn out dough onto well-floured surface and knead until covered with flour. Use a rolling pin to roll out dough to roughly 12 x 20 inches.
8. Use a pastry brush to spread melted butter all over dough. Mix together sugar, cinnamon and nutmeg in a small bowl and sprinkle evenly over dough.
9. Slice the dough evenly into six vertical strips. Stack the strips one on top of the other. Slice the stack into six equal squares.
10. Layer the dough squares (like a flip book) in a greased 9x5x3 loaf pan. In a warm place, allow dough to rise in pan for about 30-45 minutes.
11. Bake at 350 degrees F until top is golden-brown, about 30-45 minutes.
12. Let bread rest in pan for 20-30 minutes before removing to serve.
13. Top with eggnog glaze before serving.

For the eggnog glaze

1. In a small mixing bowl, whisk or beat together the powdered sugar and eggnog until glaze-like consistency is formed.

50. Ginger-Orange Vegan Cheesecake with Poached Pears

Ginger-Orange Vegan Cheesecake with Poached Pears is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT115M · Total: PT160M · Yield: [’12’, ’12 to 16′]

This Ginger-Orange Vegan Cheesecake is a crowd-pleasing holiday dessert. Rich and dense and creamy, just like traditional cheesecake, but dairy-free and vegan. Make it even more elegant by topping it with poached pears!

Ingredients

• 6-7 ounces (170g-200g) gingersnap cookies*
• 1/2 cup pecans ((can substitute walnuts))
• A pinch or two of sea salt
• 1/4 cup melted refined coconut oil ((can substitute another other neutral oil))
• 1 1/2 cups (~200-210g) raw cashews, soaked in cool water for 8 hours or in boiling water for 1 hour
• 1 cup (~240g) solidified coconut cream**
• 8 ounces (227g) vegan cream cheese (about 1 cup)*
• 3 tablespoons refined coconut oil, (melted)
• 5 tablespoons freshly squeezed lemon juice
• 1/3 cup organic cane sugar ((or sweetener of choice))
• 2 tablespoons arrowroot powder or cornstarch
• 1/4 teaspoon fine sea salt
• 1 tablespoon grated orange zest
• 2 teaspoons pure vanilla extract
• 1/4 cup finely chopped crystallized ginger ((optional but recommended)**)
• 2 tablespoons minced fresh ginger

Instructions

1. Preparation steps.1. Make sure you’ve refrigerated your coconut cream for 24 hours so that it is solidified.2. Soak your cashews in cold water for 8 hours or in boiling water for 1 hour. Drain the cashews and give them a rinse.
2. Prepare the pan. Set a rack in the lower middle position. Wrap an 8-inch or 9-inch springform pan with a piece of aluminum foil, covering the bottom and sides of the pan. Repeat with another piece to be extra certain the water bath doesn’t leak into the pan.
3. Make the crust. In a food processor, blend the gingersnaps until they are finely ground. Then add the pecans, melted coconut oil, and a pinch or two of sea salt. Blend until the crust comes together and can be pressed between your fingers. Press into the bottom and sides of the springform pan and refrigerate for 30 minutes.
4. Preheat the oven to 350°F/176°C.
5. Make the filling. Add the soaked and drained cashews along with the coconut cream to the food processor. Blend until the mixture resembles ricotta cheese. Add the cream cheese, coconut oil, lemon juice, sugar, arrowroot powder, and salt. Blend until smooth and creamy, scraping down the sides as needed. Add the orange zest, vanilla, chopped crystallized ginger, and fresh ginger, and blend again to incorporate.
6. Pour the cheesecake batter on top of the refrigerated crust and smooth out the top with a silicone spatula.
7. Prepare the water bath. Place the springform pan in a roasting pan or shallow baking pan that is large enough to hold the springform pan. Then pour a few inches of hot water around the bottom of the springform pan, taking care to not get any water in the cheesecake batter. This is a water bath and it will prevent the cheesecake from cracking in the middle.
8. Bake the cheesecake in the water bath in the preheated oven for 45-55 minutes or until it looks a bit dry on the edges and jiggly but not wiggly in the middle. Turn off the oven and leave the cheesecake in the oven for 30-60 minutes with the door just slightly ajar, or until it’s come down to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours before serving.
9. When ready to serve, take the cheesecake out of the fridge for 15 minutes before eating. If desired, serve the sliced Poached Pears on top of the cheesecake and drizzle a bit of the poaching syrup on top of the pears and directly on top of the cake.

51. Eggnog Poke Cake

Eggnog Poke Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT280M · Yield: [’15’]

Eggnog Poke Cake is made from a box mix, poked with holes, filled with a sweet eggnog pudding, and covered with whipped topping. So quick and easy to prepare, this delicious dessert has eggnog in both the cake batter and pudding mixture.

Ingredients

• 15.25 ounces box of white cake mix
• 1 cup eggnog
• ¾ cup salted sweet cream butter (melted and cooled)
• 3 large eggs (at room temperature)
• 3.4 ounces box of instant vanilla pudding mix
• 2 cups cold eggnog
• 8 ounces container of whipped topping (thawed)
• ½ teaspoon ground nutmeg (optional garnish)

Instructions

1. Preheat the oven to 350°F. Spray a 9×13 baking dish with Baker’s Joy or a generic version. Set it aside.
2. Add the cake mix, eggnog, melted butter, and eggs to a medium-sized mixing bowl. Using a handheld mixer on medium-high speed, mix for 1-1½ minutes or until well combined.
3. Evenly spread the cake batter in the prepared baking dish. Bake for 28-30 minutes or until a toothpick inserted comes away clean. Allow the cake to cool completely before using the end of a wooden spoon to poke holes in the cake 1 inch apart. Set it aside.
4. Add the pudding mix and cold eggnog to a medium-sized mixing bowl. Use either a whisk or a handheld mixer on medium speed to mix the pudding mix and eggnog until well incorporated and beginning to thicken.
5. Use an offset spatula to quickly and evenly spread the pudding mixture over the top of the cake. (Be sure to encourage the pudding mixture to drip into the holes in the cake)
6. Use an offset spatula to spread the thawed whipped topping over the pudding layer. Cover and chill in the refrigerator for 4 hours before sprinkling ground nutmeg and slice just before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.