For the holidays, you need baking that is as beautiful as it is delicious. These Christmas baking recipes are decorated with delightful details such as sugared pearls, swirls of filling and shiny glaze.
Whether it is a cookie exchange, a festive brunch or a holiday dinner party, there’s something here for everyone. Just don’t be surprised if people hesitate to break into these edible works of art!
15. Cranberry Orange Scones
These buttery, golden scones are dotted with fresh cranberries and fresh orange for little pops of red. A sweet orange glaze drizzled over the top adds a bakery-window finish, while a sprinkling of raw sugar before baking adds a bit of sparkle and crunch. Serve with hot coffee, softened butter and orange marmalade on Christmas morning.
Better than Starbucks Cranberry Orange Scones Recipe
Ingredients
Method
- In a large bowl, whisk flour, sugar, baking powder and salt.
- Cut butter into cubes and work it into the dry ingredients using a pastry blender or your fingers. (Alternatively, use a food processor). The mixture should resemble coarse sand.
- Zest the orange and squeeze out 1 1/2 tsp. of juice. Stir orange zest and juice into the flour mixture.
- Reserve 2 Tbsp. from the cup of cream and set aside. Pour in the remaining cream and stir to combine. Slice the cranberries in half and fold into the dough.
- Dump the dough out onto a lightly floured surface and knead together until a soft dough forms. Form the dough into a disc that is at least 1" thick. Wrap in plastic wrap. Refrigerate at least 1 hour.
- Preheat oven to 375 degrees.
- Unwrap the dough and slice into 8 wedges. Place the scones onto a large baking sheet lined with parchment paper. Brush with the reserved cream and sprinkle with raw sugar. Bake 25-28 minutes.
- Make the glaze: whisk the confectioner's sugar and orange juice in a small bowl. Drizzle over top of the scones once they have cooled.
14. Gingerbread Monkey Bread
Roll balls of biscuit dough into a sweet and spicy homemade gingerbread mixture, and you’ll get a soft, gooey pull-apart ring that’s sure to impress! It’s soaked in buttery brown sugar while it bakes, then topped with a quick vanilla glaze. Set it in the center of the table on Christmas morning and watch the magic happen as everyone pulls pieces off!
Gingerbread Monkey Bread using Grands Biscuits
Ingredients
Method
- Preheat oven to 350 degrees. Coat a bundt pan thoroughly with nonstick cooking spray.
- Combine the granulated sugar, cinnamon, ginger, allspice, nutmeg and cloves in a medium bowl. (Alternatively, place the mixture into a large plastic food-storage bag.)
- Cut each biscuit into quarters and roll each piece into a ball. Coat the dough balls in the gingerbread spice and arrange in the bundt pan. (Alternatively, place the biscuit pieces into the plastic food bag, seal and shake gently to coat.)
- Melt the butter in a small saucepan over low to medium heat. Stir in the brown sugar. Whisk until the sugar dissolves. Pour melted butter evenly over the biscuit dough.
- Bake for 1 hour, until top is golden brown. Cool completely before inverting onto a serving dish.
- Before serving, make the vanilla glaze: Whisk sugar, milk and vanilla together in a small bowl. Drizzle over the monkey bread.
13. Gingerbread Trifle
This dessert is perfect for a holiday celebration, because all the layers, including moist gingerbread cake, bourbon whipped cream, pomegranate seeds and pecans, can be seen through the glass of the trifle bowl. The caramel drizzle on top makes it extra special. And you can bake the gingerbread and whip the cream a day ahead to save time on Christmas Eve.
Gingerbread Trifle Recipe
Ingredients
Method
- Preheat oven to 350 degrees.
- Combine flour, both sugars, spices and salt in a large bowl. In a separate bowl, whisk eggs, oil, sour cream, molasses, ginger and vanilla together.
- Dissolve the baking soda in 1 cup of boiling water. Whisk the hot water mixture into the wet ingredients. Fold wet ingredients into dry ingredients until combined.
- Coat two loaf pans with nonstick cooking spray or line them with parchment paper. Divide batter evenly between the pans. Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean. Cool to room temperature before turning out onto a plate. Cut into cubes.
- To make the bourbon cream, combine the heavy cream, sour cream, sugar and bourbon in a large bowl. Using a hand mixer, whip on high speed until stiff peaks form.
- To assemble: Place a layer of gingerbread cubes on the bottom of a large trifle dish. Top with 1/3 of the bourbon cream. Sprinkle some pecans and pomegranate arils. Repeat two more times, finishing with cream on top. Before serving, drizzle with caramel topping and garnish with the remaining pecans and pomegranate.
12. Gougeres
These light and airy French cheese puffs are packed with big flavor, think Gruyère and Parmesan along with fresh rosemary and thyme. Piping the choux dough using a star tip gives each puff a beautiful swirled top.
A quick glaze of beaten egg before they go in the oven results in a gorgeous golden, shiny exterior. Serve them piled on a serving tray alongside wine and cheese for an effortless cocktail party snack during the holidays.
How to Make Gougères (French Cheese Puffs Recipe)
Ingredients
Method
- Bring water, butter and salt to a rolling boil in a medium saucepan. Remove from heat and stir in the flour.
- Return to medium heat and stir with a wooden spoon until the batter pulls away from the sides of the saucepan, about 1-2 minutes.
- Transfer the batter to a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute, then increase to medium speed and add six eggs one by one. Reserve the last egg for brushing.
- Add the grated cheese and herbs and combine well. Pour the batter into a piping bag fitted with a star tip or round tip, or freezer bag with the corner snipped off. Pipe the batter into small rounds onto a ungreased sheet pan and freeze for at least one hour.
- Preheat the oven to 425 degrees. Remove gougères from freezer and brush with beaten egg. Bake 10 minutes.
- Open the oven door, rotate the baking sheet and bake another 10 minutes, until golden brown. Serve warm or at room temperature.
11. Iced Gingerbread Cookies
Cinnamon, ginger, cloves and nutmeg flavor these soft, chewy cut-out cookies with crisp edges. The dough doesn’t spread so every tree stays true to shape in the oven. A border of vanilla bean frosting piped around the edge, then flooded inside, gives each cookie the look of a little work of art. Gel food coloring helps you add vivid holiday colors to the icing.
Iced Gingerbread Cookies
Ingredients
Method
- In a stand mixer fitted with the paddle attachment, beat the butter and both sugars until fluffy. (Alternatively, use a large bowl and a handheld electric mixer).
- Beat in the molasses, egg and vanilla.
- In a separate bowl, combine the flour, salt, baking soda and spices.
- With the mixer running on low speed, slowly add the flour mixture into the butter mixture until fully incorporated.
- Form the dough into a disc. Wrap in plastic wrap and refrigerate at least 30 minutes.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll the dough out onto a lightly floured surface and use cookie cutters to cut into desired shapes. Place the cookies onto the prepared baking sheets.
- Bake 10-12 minutes. For best results, cool completely on a wire rack before decorating.
- To make the frosting, beat the butter and sugar until fluffy. Add the milk, one tablespoon at a time, until desired consistency is reached. Beat in the vanilla bean paste. (If using a real vanilla bean, slice the pod open lengthwise and scrape the insides into the mixing bowl. Beat to incorporate.)
10. Eggnog Cut Out Cookies
These tender, melt-in-your-mouth cookies taste like a sip of creamy eggnog. A touch of white rum in the icing amps up the eggnog flavor, while piping the icing into delicate snowflakes and sprinkling on silver sugar pearls gives them a frosty appearance. There’s no eggnog in the cookie dough itself, so those who don’t drink eggnog can still enjoy!
Eggnog Cut Out Cookies
Ingredients
Method
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Beat in the egg and vanilla at medium speed to combine. (Alternatively, use a large bowl and a handheld electric mixer.)
- In a separate bowl, whisk together the flour, nutmeg and salt. Slowly beat the flour mixture into the butter mixture until combined. Wrap the dough in plastic and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Roll the dough out onto a flour surface and cut into desired shapes. Alternatively, use a cookie scoop or spoon to drop the cookie dough onto the prepared baking sheet. Bake 10-12 minutes, until cookies are set and slightly golden around the edges. Allow to cool on the cookie sheet before transferring to a wire rack.
- To make the frosting, whisk all ingredients together in a bowl. Use a piping bag to make designs or simply spread on top of the cooled cookies.
9. Cherry Almond Thumbprint Cookies with Icing
These chewy, buttery brown sugar cookies have a little pool of sweet and tart cherry preserves in the center. A drizzle of almond icing on top makes them extra special. I think they’d look really cute on a holiday cookie platter with that bright red center. Try swapping out the cherry preserves with raspberry or blackberry preserves.
Cherry Almond Thumbprint Cookies with Icing
Ingredients
Method
- In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugars together at high speed until fluffy. Reduce to medium speed and beat in the egg yolks and almond extract.
- In a separate bowl, combine the flour and salt. Slowly beat into the wet ingredients.
- Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Scoop 2 Tbsp. of dough (or use a small cookie scoop) and form into balls. Place the dough balls onto the prepared baking sheet. Using your thumb or the back of a small measuring spoon, make an indent in each ball. If the dough starts to crack, use your fingers to seal the cracks.
- Place a tiny bit of cherry preserves into the center of the cookie, taking care not to overfill. Bake 13-15 minutes, until the edges of the cookies are golden brown. Transfer cookies to a wire rack to cool.
- Make the icing: whisk together the powdered sugar, almond extract and heavy cream. Drizzle over cooled cookies.
8. Chewy Oatmeal Cranberry White Chocolate Cookies
Tart dried cranberries and white chocolate chips speckle these chewy oatmeal cookies. Molasses keeps the cookies moist and soft. Package a few in a bag and tie with a ribbon for a holiday treat. Be sure to use old-fashioned oats rather than quick oats for the best texture.
Chewy Oatmeal Cranberry White Chocolate Cookies
Ingredients
Method
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, egg, vanilla and molasses together. (Alternatively, use a large bowl and electric hand mixer.)
- Combine oats, flour, cinnamon, baking powder and salt in a separate bowl. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients until combined. Fold in the cranberries and white chocolate morsels. Chill the cookie dough for at least 1 hour.
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Drop dough in heaping tablespoons onto prepared baking sheets, spacing them about 2 inches apart. Bake cookies 14-16 minutes until they are golden. Allow to cool at least 5 minutes on the baking sheet before transferring to a cooling rack.
7. Peppermint Mocha Sandwich Cookies
Fudgy chocolate espresso cookies filled with peppermint buttercream made with crushed candy canes! Each cookie is dipped half-way in dark chocolate and then rolled in more candy cane bits. That half-dipped look is just too pretty to eat. Anyone who stands in line for a peppermint mocha every year will love these.
Peppermint Mocha Sandwich Cookies
Ingredients
Method
- Beat butter and sugar together until fluffy. Beat in the eggs.
- In a small bowl, dissolve the espresso powder in the water. Beat into the butter mixture.
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Stir the dry ingredients into the butter mixture.
- Wrap the dough in plastic and chill at least 30 minutes.
- Preheat oven to 350. Line 2 baking sheets with parchment paper. Roll out the dough on a floured surface. Using a 3" biscuit cutter, cut circles and place onto the baking sheets. Bake 20 minutes. Cool.
- To make the filling, beat the butter, sugar and vanilla until smooth. Stir in the crushed candy canes.
- Spread or pipe the filling onto the inside of one cookie, then gently press another cookie on top.
- Melt the chocolate and coconut oil in a microwave safe bowl in 30 second intervals until smooth. Place the remaining crushed candy canes in a separate bowl.
- Dunk half of the sandwich cookie into the melted chocolate, then the crushed candy canes. Leave the other half of the cookie exposed. Allow to set on a wire rack.
6. Vanilla Almond Smash Cookies
The ground almonds give these buttery, crumbly cookies their nutty flavor and irresistible vanilla aroma. Pressing a fork into each cookie halfway through baking creates a beautiful crosshatch pattern. A second coating of powdered sugar makes the cookies look like they’ve just been dusted with fresh snow. No other decoration is needed, making these cookies a true time-saver during frantic holiday baking days.
Vanilla Almond Smash Cookies
Ingredients
Method
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- Pulse the almonds in a food processor until fine. Do not overprocess. Transfer almonds to the bowl of a stand mixer fitted with the paddle attachment. Add butter, sugar and vanilla and beat together on medium speed. (Alternatively, do this part with an electric hand mixer).
- Stir in the flour until combined. Form the dough into balls the size of golf balls. Place cookie dough balls onto the prepared baking sheet. Bake cookies for 12 minutes, then remove from oven.
- Using the back of a fork, smash the cookies down, making a crisscross pattern. Return to the oven and bake another 2-4 minutes, until slightly golden on the bottom.
- Transfer cookies from the cookie sheet to a wire rack. Place confectioners' sugar into a shallow bowl. Once cooled, dip the cookies in powdered sugar to coat both sides. Tap off the excess sugar and dip them again to coat both sides.
5. Bourbon Sour Cream Bundt Cake
Sour cream and bourbon give this Bundt cake its characteristic density, moisture, and tenderness. Lemon adds some brightness to the cake itself. The maple glaze drizzles down each side of the cake, looking pretty without any added decoration. You can serve each slice with candied pecans or ice cream to take this holiday dessert over the top.
Bourbon Sour Cream Bundt Cake
Ingredients
Method
- Preheat oven to 350F degrees.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until fluffy. Alternatively, use a large mixing bowl and a handheld electric mixer.
- Beat in the eggs, one at a time. Beat in the vanilla and lemon zest. Scrape down the sides of the bowl using a rubber spatula.
- In a large mixing bowl, whisk together the flour, baking soda and salt.
- With the mixer running on low speed, add the flour, alternating with the sour cream. Then add the bourbon.
- Coat a bundt pan generously with nonstick cooking spray. Pour the cake batter into the prepared pan.
- Bake for 1 hour and 15 minutes, until a toothpick or cake tester inserted in the center of the cake comes out clean.
- Cool on a wire rack before inverting onto a cake plate.
- In a small bowl, whisk together the powdered sugar, milk and maple syrup until smooth.
- Drizzle the glaze over the completely cooled cake.
4. Flourless Chocolate Cake
Semisweet and milk chocolate create a super moist and rich fudge cake in this completely gluten free version. Fresh raspberry puree is swirled into the light whipped cream on top. Topped with a small handful of berries, this dessert looks like something you’d order at a high-end restaurant. Use a wet knife to cut slices so they look perfect!
Best Flourless Chocolate Cake Recipe (Gluten Free)
Ingredients
Method
- Preheat the oven to 325 degrees. Lay a springform pan on a piece of parchment paper and trace around it with a pencil. Cut out the circle. Spray the pan with nonstick cooking spray. Lay the parchment circle in the pan and then spray the parchment paper. Wrap the bottom half of the pan tightly with aluminum foil. Place the pan into a large roasting pan.
- In a small saucepan or double boiler, combine the butter and both chocolates. Over the lowest heat, melt everything together until smooth. Quickly remove from heat and pour into a separate bowl. In a small bowl, combine the espresso powder and vanilla and stir. Pour the espresso mixture into the chocolate mixture and stir to combine.
- In a separate bowl, beat the eggs with an electric mixer until they start to lose color, about 8 minutes. Beat in the salt. In two or three stages, start adding the eggs to the chocolate mixture and gently fold in. (It will take some time until everything is thoroughly incorporated – just be patient and slow with it). Pour the batter into the prepared pan.
- Place the roasting pan into the oven and pour warm water until it comes about 1/3 of the way up the springform pan. Bake for 35 minutes until set.
- Remove the springform pan from the roasting pan, take off the aluminum foil and allow to cool to room temperature. Then cover and place the pan into the refrigerator for at least 2-3 hours.
- Puree the raspberries in a blender or food processor until smooth.
- In a large bowl, using an electric mixer, beat the whipped cream and sugar on high speed until stiff peaks form, about 5-6 minutes. Once it reaches the desired consistency, gently fold in the pureed raspberries.
- Remove the cake from the refrigerator, release it from the springform pan and slide it onto a serving dish. Top with whipped cream and additional berries.
3. White Chocolate Raspberry Swirl Bundt Cake
The Nothing Bundt Cakes copycat recipe relies on sour cream and white chocolate pudding mix for an irresistibly moist crumb. Three layers of raspberry preserves are baked right into the center for a gorgeous pink swirl.
Cream cheese frosting and fresh raspberries turn this dessert into the perfect holiday centerpiece. You can also bake it in a mini bundt pan for cute little personal portions.
White Chocolate Raspberry Swirl Bundt Cake
Ingredients
Method
- Preheat oven to 325 degrees.
- In a large bowl, combine the cake mix, pudding mix, sour cream, eggs, milk and oil.
- Chop up the white chocolate and add it to the cake batter.
- Coat a bundt pan generously with nonstick cooking spray. Pour 1/3 of the batter into the pan. Dot 1/4 cup of the raspberry preserves onto the cake batter. Use a knife to swirl it around.
- Repeat this process two more times with the cake batter and preserves.
- Bake 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- To make the frosting, beat the cream cheese, butter, confectioner's sugar and vanilla together in the bowl of a stand mixer. Alternatively, use a handheld electric mixer.
- Invert the completely cooled cake onto a serving plate.
- Fill a piping bag with the frosting and snip off the tip of the bag. Pipe frosting along the lines created by the bundt pan. Garnish the top of the cake with fresh berries and additional white chocolate, if desired.
2. Mini Gingerbread Bundt Cakes with Lemon Glaze
Fresh ginger, molasses, cinnamon, cloves and nutmeg bring those warm holiday spice flavors to these little bundt cakes. Lemon glaze drizzled over the top adds a bright citrus counterpoint to the warming flavors. A dusting of powdered sugar gives the cakes just the right finishing touch. You can use regular-sized muffin tins if you don’t have the mini bundt pans.
Mini Gingerbread Bundt Cakes Recipe with Lemon Glaze
Ingredients
Method
- Preheat oven to 350 degrees.
- Combine flour, both sugars, spices and salt in a large bowl. In a separate medium bowl, whisk eggs, oil, sour cream, molasses, ginger and vanilla together. Then whisk the water-baking soda mixture into the egg mixture.
- Fold wet ingredients into flour mixture until combined. Spray mini bundt pan with nonstick cooking spray. Pour batter about 2/3 of the way into each mold.
- Bake in a preheated oven for 18-22 minutes, until a toothpick inserted in the middle comes out clean. Cool to room temperature before turning out onto a wire rack.
- Whisk all of the frosting ingredients together in a small bowl. Pipe or spread over the gingerbread cakes and sprinkle with more confectioner's sugar just before serving.
1. Holiday Spice Cake
Richly spiced with cinnamon and cloves, and packed with plump raisins, this dense bundt cake has all the classic Christmas flavor you’re looking for. Because the raisins soak in a syrup on the stovetop before making their way into the batter, every slice stays wonderfully moist.
Then dust it with a thick layer of powdered sugar just before serving, and it’s the showstopper of your holiday cake plate. This beloved cake should be in every family’s Christmas recipe book. It doesn’t take much work, but it produces a great result.
Holiday Spice Cake
Ingredients
Method
- Preheat oven to 250 degrees.
- Place all ingredients except for the flour and baking soda into a saucepan. Bring to a boil, stirring to combine. Reduce heat and simmer for 10 minutes.
- In a large bowl, whisk together the flour and baking soda. Pour the warm ingredients into the flour mixture and fold gently to combine.
- Spray a bundt pan with nonstick cooking spray. Pour batter into the bundt pan and smooth the surface. Bake 1 hour and 10 minutes. Allow cake to cool in the pan. Turn out the cooled cake onto a serving dish and sprinkle with confectioner’s sugar.
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