Nothing gets everyone into the holiday spirit quite like a table full of homemade sweets. These Christmas desserts are made for sharing, whether you’re filling a cookie tray, hosting a holiday party or bringing something special to the family dinner.
You’ll find easy no-bake treats, cozy spiced cakes and festive cookies that look as good as they taste. Go through the list and pick your favorites, because the holidays go by fast!
15. Eggnog Cut Out Cookies
All the cozy flavor of a holiday eggnog shows up in these soft, buttery cutouts. Nutmeg in the dough sets the tone, while a sweet vanilla rum frosting finishes them off. The dough is easy to roll and cut, and a sprinkle of silver and white sugar pearls turns them into one of the prettiest Christmas desserts on the cookie tray.
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.
14. Creamy Butter Cake
This copycat of the famous California Pizza Kitchen dessert brings restaurant-style magic to your holiday table. A buttery cake layer sits under a creamy cheesecake layer, and both bake together in individual ramekins.
Every guest gets a personal little cake, which makes it one of the easiest Christmas desserts for serving a crowd. Serve them warm with a scoop of vanilla ice cream and watch it melt right over the top.
Creamy Butter Cake Recipe (California Pizza Kitchen)
Ingredients
Equipment
Method
- Preheat oven to 325 degrees. Coat 6 ramekins with nonstick cooking spray.
- Make the cake layer: Beat butter, sugar and cream cheese together in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg, vanilla and salt.
- With the mixer running on low speed, slowly add the flour until incorporated. Pour 6 Tbsp. cake mixture into each ramekin.
- Clean the bowl of the stand mixer and place it back on the stand. (Alternatively, do the next step in a separate large bowl.)
- Make the cheesecake layer: Beat the sugar and cream cheese together. Slowly beat in the egg white and vanilla until combined. Pour 1 Tbsp. of the cheesecake batter on top of the cake layer in each ramekin.
- Place the ramekins on a baking sheet. Bake 45- 50 minutes, until tops are golden brown. Transfer ramekins to a wire rack to cool. Once completely cool, run a knife around the edges of each cake to release them from the ramekins.
- Serve warm or at room temperature with a scoop of ice cream.
13. Holiday Spice Cake
This old-fashioned bundt cake comes from a treasured family recipe, and it tastes like Christmas in every slice. Raisins simmer on the stove with sugar, cinnamon and cloves before baking, so they plump up and keep the cake super moist. A generous snowfall of powdered sugar on top makes it look as festive as it tastes, so dust it on right before serving.
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.
12. Cherry Almond Thumbprint Cookies with Icing
Those pretty red centers make these thumbprints a natural fit for any Christmas cookie tray. A buttery brown sugar cookie gets a little well pressed into the middle and a spoonful of sweet-tart cherry preserves, then a drizzle of almond icing once they cool. Swap in raspberry or blackberry preserves anytime you want to mix things up.
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.
11. Iced Gingerbread Cookies
Soft and chewy with crisp edges, these cutouts hold their shape perfectly because the dough won’t spread in the oven. Cinnamon, ginger, cloves, nutmeg and blackstrap molasses give them that classic warm, spicy flavor everyone craves in December. A buttery vanilla bean frosting turns each one into a little work of art, making these a must for any lineup of Christmas desserts.
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. Chocolate Peanut Butter Balls
Fair warning: nobody stops at just one of these no-bake treats. A creamy center made from peanut butter, vanilla frosting, butter and graham cracker crumbs gets dipped in melted semisweet baking chocolate for a smooth, matte finish. Rope in a helper to add sprinkles while the chocolate is still wet, since it sets fast. They’re a fun one to make with kids, too.
Peanut Butter Balls Recipe
Ingredients
Method
- Combine the vanilla frosting, peanut butter and butter in a large bowl.
- Pulse the graham crackers in a food processor until they become fine crumbs. Stir the graham cracker crumbs into the peanut butter mixture.
- Using your hands, form 1/2 inch balls out of the peanut butter mixture. Place them on a cookie sheet lined with parchment paper or wax paper. Chill in the refrigerator at least 1 hour.
- In a saucepan over very low heat, melt the chocolate, stirring constantly. Add coconut oil as needed to thin it out. Using a fork, carefully dip the peanut butter balls into the chocolate. Let the excess chocolate drip off and then place back onto the prepared baking sheet.
- If decorating, apply the decoration quickly before the chocolate has a chance to set. Place the baking sheet back into the refrigerator to let the chocolate set completely. Store in the refrigerator.
9. Peppermint Mocha Sandwich Cookies
Everyone’s favorite holiday coffee order makes the leap from cup to cookie with these chocolatey sandwiches. Espresso powder gives the cookies their mocha flavor, and a buttercream loaded with crushed candy canes holds them together.
Each one gets half-dunked in dark chocolate and rolled in even more crushed candy canes. They also freeze well, so stash a few away for a sweet bite after dinner.
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.
8. Lemon Ricotta Cookies with Lemon Glaze
When the dessert table needs a break from all the chocolate and spice, these pillowy cookies bring a little sunshine. Ricotta cheese keeps the dough super moist and fluffy, while fresh lemon shows up in both the cookie and the glaze. A shower of festive sprinkles on top makes them a cheerful Christmas dessert that disappears fast.
Lemon Ricotta Cookies
Ingredients
Method
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, beat butter and sugar together on high speed until fluffy. (Alternatively, use a handheld electric mixer on high speed). Beat in the eggs, vanilla, ricotta and lemon zest.
- In a separate bowl, combine the flour, salt and baking powder.
- With the mixer on low speed, slowly add the dry ingredients into the ricotta mixture until combined.
- Line 2 baking sheets with parchment paper. Drop the cookie dough in heaping spoonfuls onto the baking sheets, leaving 1 inch of space between them. Bake 20 minutes. Transfer cookies to a cooling rack and cool to room temperature.
- To make the frosting, whisk all ingredients together in a shallow bowl. Dip the tops of the cooled cookies into the frosting. Set onto a wire rack to let dry.
7. Gingerbread Monkey Bread
Set this gooey bundt in the middle of the dessert table and watch everyone gather around to pull off a piece. Biscuit dough get rolled in a homemade gingerbread spice blend, then drenched in melted butter and brown sugar before baking. A drizzle of vanilla glaze on top makes it a cozy, crowd-pleasing Christmas dessert that’s way easier than it looks.
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.
6. Bourbon Sour Cream Bundt Cake with Maple Glaze
Bourbon lovers, this dense and moist bundt cake has your name written all over it. Sour cream gives the crumb a subtle tang and incredible tenderness, while a splash of bourbon and a little fresh lemon round out the flavor. A simple maple glaze is all it needs, but slices with vanilla ice cream or chopped pecans make it one of the coziest Christmas desserts around.
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.
5. White Chocolate Raspberry Swirl Bundt Cake
If you love the white chocolate raspberry cake from Nothing Bundt Cakes, this copycat gets you remarkably close at home. White cake mix and white chocolate pudding mix make the batter super easy, and ribbons of raspberry preserves swirl through every layer. Thick lines of cream cheese frosting, fresh raspberries and white chocolate on top create a red and white centerpiece made for the holidays.
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.
4. Salted Caramel Kentucky Butter Cake
Buttery, moist and topped with salted caramel, this bundt cake is a guaranteed showstopper on the holiday table. The secret is a warm butter sauce poured over the cake as soon as it comes out of the oven.
Every drop sinks in, giving the cake a soft, rich crumb from top to bottom. A drizzle of caramel and a pinch of flaky sea salt finish this Christmas dessert with the perfect salty-sweet balance.
Salted Caramel Kentucky Butter Cake
Ingredients
Method
- Preheat oven to 325 degrees. Coat a bundt pan generously with nonstick cooking spray.
- Combine flour, salt, baking powder and baking soda together in a large bowl.
- In the bowl of a stand mixer, beat the cup of butter and sugar on medium speed until fluffy. (Alternatively, use a handheld electric mixer and a large bowl). Add the eggs, vanilla and buttermilk. Beat to combine. With the mixer on low speed, add the dry mixture until incorporated.
- Pour batter into the prepared bundt pan. Bake for in the preheated oven for 60 minutes, until a toothpick inserted into the cake comes out clean.
- Make the butter sauce: in a small saucepan combine the butter, sugar, milk and vanilla. Heat the mixture over medium-low heat until the sugar dissolves and the mixture becomes smooth.
- Prick holes in the warm cake and pour the butter sauce over the cake. Do not worry if there's a lot of sauce – it will all sink in.
- Cool the cake completely in the bundt pan on a wire rack. Invert the room temperature cake onto a serving plate. Top with caramel sauce and flaky sea salt.
3. Gingerbread Trifle
Hosting a crowd gets easier with a dessert you can prep the day before. Bake and cube the gingerbread, whip up the bourbon cream, then layer everything with pomegranate seeds and pecans on party day.
Caramel sauce goes on right before serving for that gorgeous glossy finish. No trifle dish? Layer everything into small glasses or mason jars so each guest gets a mini trifle of their own.
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.
2. Chewy Oatmeal Cranberry White Chocolate Cookies
Soft, chewy and loaded with tart cranberries and sweet white chocolate, these cookies are a holiday must. Old-fashioned rolled oats give them a hearty texture, a little molasses keeps them chewy for days, and cinnamon adds just enough warmth. Bake a double batch, because these tend to vanish from the cookie tray first.
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.
1. Vanilla Almond Smash Cookies
Easy to make with zero decorating required, these buttery cookies belong on every table of Christmas desserts. Ground slivered almonds give them a crumbly, shortbread-like texture, and a quick smash with a fork near the end of baking gives them their signature look. A double coat of powdered sugar makes them look freshly dusted with snow, and they’re perfect for dunking into coffee or tea.
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.
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