9 Christmas Baking Recipes to Make Your Holiday Season Extra Sweet

Christmas baking season is here, and honestly, it’s the best excuse to fill your kitchen with those cozy, festive smells. There’s just something about whipping up treats for family and friends that feels right at this time of year.

Whether you’re prepping for cookie swaps, holiday parties, or just want to lean into some old traditions, having a few trusty recipes on hand makes everything simpler—and a lot more fun.

Here are nine Christmas baking recipes I’ve tested and loved, from classic cookies to beautiful cakes, traditional breads, and a couple of no-bake treats. You’ll find classic picks like gingerbread, plus some new spins with chocolate, peppermint, and all those cozy spices.

There’s something here for every skill level and every occasion, so you don’t have to stress about what to make.

Classic Gingerbread Cookies

These cookies are the definition of holiday baking. Warm spices, a little snap on the edges, and a soft center—what’s not to love?

Molasses, brown sugar, and fragrant spices team up for that classic gingerbread flavor you probably remember from being a kid. Go wild with royal icing, or just eat them plain if you’re impatient.

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Mix the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set it aside.
2. Cream the butter and brown sugar in a large bowl until it’s light and fluffy. Beat in molasses, egg, and vanilla.
3. Add the flour mixture to the wet ingredients a bit at a time. Mix until the dough comes together.
4. Divide the dough in half and wrap each half in plastic. Chill for at least 2 hours, or overnight if you’re planning ahead.
5. Preheat your oven to 350°F. Line baking sheets with parchment.
6. Roll out the dough on a floured surface to about 1/4-inch thick. Cut out shapes with your favorite cookie cutters.
7. Arrange cookies on baking sheets, leaving 2 inches between them.
8. Bake 8-10 minutes. The edges should look set but the centers will still look a little soft. Cool on the baking sheet for 5 minutes, then move them to a rack.
9. Decorate with icing, colored sugar, or candies once they’re cool.

Peppermint Meringue Kisses

These little meringues are like holiday magic—light, crisp, and packed with minty freshness. They just melt away in your mouth.

You’ll whip up egg whites and sugar, add some peppermint extract, and toss in crushed candy canes for crunch and color. It’s honestly pretty fun to make.

Bonus: They’re gluten-free and dairy-free, so everyone can enjoy them.

Complete List of Ingredients

• 3 large egg whites, at room temp
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon peppermint extract
• Red and green food coloring (optional)
• 1/2 cup crushed peppermint candy canes
• 4 oz dark chocolate, melted (optional)

Numbered Step by Step Cooking Instructions

1. Preheat oven to 225°F. Line baking sheets with parchment.
2. Beat the egg whites and cream of tartar until foamy.
3. Add sugar slowly, one tablespoon at a time, while beating.
4. Keep beating until you get stiff, glossy peaks and the mixture feels smooth.
5. Fold in peppermint extract and food coloring if you’re using it.
6. Scoop the meringue into a piping bag (or a zip bag with the corner snipped off).
7. Pipe out 1.5-inch kisses onto the baking sheets, leaving space between them.
8. Sprinkle half with red crushed candy and half with green.
9. Bake 1.5 to 2 hours. They should be dry but not browned.
10. Turn off the oven and let them cool inside with the door cracked open.
11. Dip the bottoms in melted chocolate if you want, and let them set.

Traditional Mince Pies

Mince pies are a classic British Christmas treat—tiny pastries with spiced fruit filling that just feel like Christmas. There’s a cozy nostalgia in every bite.

The filling is a mix of dried fruits, spices, and suet, giving you that unmistakable holiday flavor. If you’re short on time, store-bought mincemeat totally works.

Wrap these pies up and they make adorable gifts. Some folks even leave them out for Santa.

Complete List of Ingredients

For the pastry:

• 225g plain flour
• 100g cold butter, cubed
• 25g caster sugar
• 1 egg yolk
• 2-3 tablespoons cold water
• Zest of 1 orange

For the filling:

• 280g mincemeat
• 1 tablespoon brandy (optional)
• Icing sugar for dusting

Numbered Step by Step Cooking Instructions

1. Preheat oven to 200°C (180°C fan). Grease a 12-hole muffin tin.
2. Rub butter into flour until it looks like breadcrumbs. Stir in sugar and orange zest.
3. Add egg yolk and cold water slowly until the dough comes together. Wrap and chill for 30 minutes.
4. Roll out two-thirds of the pastry. Cut 12 circles to fit your muffin tin.
5. Press the circles into the tin. Spoon in the mincemeat (mixed with brandy if you like).
6. Roll out the rest of the pastry and cut smaller circles for lids. Seal them on top.
7. Cut a small slit in each top. Brush with beaten egg if you want a shiny finish.
8. Bake 15-20 minutes until golden. Cool in the tin a few minutes, then move to a rack.
9. Dust with icing sugar. Store in an airtight container for up to a week.

Festive Sugar Cookies

Sugar cookies are basically the blank canvas of Christmas baking. Buttery, soft, and just asking to be decorated however you want.

You probably have everything you need in your pantry already. Simple recipes like this are great for getting kids involved, too.

Complete List of Ingredients:

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3-4 tablespoons milk
• Food coloring (optional)
• Royal icing or frosting for decorating
• Sprinkles, colored sugar, or other decorations

Don’t overmix the dough—seriously, it’ll keep your cookies soft and tender.

Numbered Step by Step Cooking Instructions:

1. Preheat oven to 375°F. Line baking sheets with parchment.
2. Whisk together flour, baking soda, and salt in a bowl. Set aside.
3. Cream the butter and sugar until it’s light and fluffy—about 3 minutes.
4. Beat in the egg and vanilla.
5. Add the dry mixture to the butter mixture, alternating with milk, until you have a soft dough.
6. Divide dough in half, wrap in plastic, and chill at least an hour.
7. Roll out dough on a floured surface to ¼-inch thick.
8. Cut into shapes and put them on baking sheets.
9. Bake 8-10 minutes, just until the edges start to turn golden.
10. Cool on the baking sheet for 5 minutes, then move them to a rack.
11. Decorate once they’re cool with icing or sprinkles.

These cookies keep for about a week in a container. You can freeze decorated ones for up to three months.

Chocolate Pistachio Yule Log

This one’s a showstopper: rich chocolate cake, creamy pistachio filling, and a glossy ganache that makes it look like a real woodland log. It’s the French Bûche de Noël, but with a nutty twist.

You’ll bake a light chocolate sponge, roll it around pistachio cream, and finish with a thick coat of chocolate ganache. The pistachios on top look like moss—kind of whimsical, honestly.

The combo of chocolate and pistachio feels fancy, but you don’t need to be a pro baker to pull this off.

Complete List of Ingredients

For the chocolate sponge:

• 4 large eggs
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the pistachio filling:

• 1 cup heavy cream
• 1/2 cup shelled pistachios, finely ground
• 1/4 cup powdered sugar
• 2 tablespoons butter, softened
• 1/4 teaspoon almond extract

For the chocolate ganache:

• 8 oz dark chocolate, chopped
• 1 cup heavy cream
• 2 tablespoons butter

For decoration:

• 1/4 cup pistachios, coarsely chopped
• Powdered sugar for dusting

Numbered Step by Step Cooking Instructions

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment.
2. Beat eggs and sugar in a big bowl until thick and pale (about 5 minutes).
3. Sift flour, cocoa, and salt together in another bowl.
4. Gently fold the dry mix into the eggs, then add vanilla.
5. Spread the batter in the pan and bake 10-12 minutes. It’s done when it springs back if you touch it.
6. Turn the warm cake onto a towel dusted with powdered sugar.
7. Peel off parchment. Roll the cake up in the towel (short end first) and let it cool.
8. Whip cream for the filling until soft peaks form. Fold in ground pistachios, powdered sugar, butter, and almond extract.
9. Unroll the cooled cake, spread the filling evenly, and leave a 1-inch border.
10. Roll up the cake (without the towel) and put it seam-side down on a platter.
11. To make ganache, heat cream until it just simmers. Pour over chopped chocolate in a bowl.
12. Let it sit 2 minutes, then stir until smooth. Whisk in butter.
13. Let ganache cool for 10 minutes, then spread it over the log.
14. Run a fork along the ganache for a bark-like look.
15. Sprinkle with pistachios and dust with powdered sugar right before serving.

Stollen Holiday Bread

Stollen brings centuries of German Christmas tradition right into your kitchen. This rich, buttery bread mixes dried fruits, nuts, and warm spices in a way that just works.

You get a tender, slightly dense texture that makes every slice feel satisfying. Traditional recipes toss in rum-soaked raisins and candied citrus peels for a real punch of flavor.

Try adding marzipan to the center for that extra-authentic touch. Sweet almond paste tucked inside gives you a delightful surprise when you cut into the loaf.

After baking, grab some powdered sugar and dust it over the warm bread. That snowy coating is classic and looks almost too pretty to eat.

Complete List of Ingredients

• 3 cups all-purpose flour
• 1/2 cup warm milk
• 1/3 cup granulated sugar
• 1 packet active dry yeast
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup golden raisins
• 1/2 cup dried cranberries
• 1/3 cup chopped almonds
• 1/4 cup candied orange peel
• 2 tablespoons rum or orange juice
• 4 oz marzipan (optional)
• 1/4 cup melted butter for brushing
• 1 cup powdered sugar for dusting

Numbered Step by Step Cooking Instructions

1. Combine raisins, cranberries, and candied orange peel with rum in a small bowl. Let them soak for 30 minutes.
2. Dissolve yeast in warm milk with 1 tablespoon sugar. Wait about 5 minutes until it gets foamy.
3. Mix flour, remaining sugar, salt, and nutmeg in a large bowl. Make a well in the center.
4. Add the yeast mixture, softened butter, egg, and vanilla to the well. Stir everything together until a dough forms.
5. Knead the dough on a floured surface for 8-10 minutes until it feels smooth and elastic. Work in the soaked fruit mixture and almonds as you go.
6. Put the dough in a greased bowl, cover it up, and let it rise for about an hour until it doubles in size.
7. Punch down the dough and roll it into a 12×8 inch oval on a floured surface.
8. If you’re using marzipan, roll it into a log and place it along one long edge of the dough.
9. Fold the dough over the marzipan, pinch the seams to seal, and shape it into a traditional oval loaf.
10. Move the loaf to a parchment-lined baking sheet, cover it, and let it rise for another 45 minutes.
11. Preheat the oven to 350°F. Bake the stollen for 25-30 minutes until it turns golden brown.
12. Brush the warm bread with melted butter. Dust it generously with powdered sugar.
13. Let it cool completely before slicing. Wrap it up tightly and let it sit for 2-3 days so the flavors can really develop.

Boozy Fruitcake

Boozy fruitcake takes classic holiday baking and dials it up with a good splash of rum, brandy, or whiskey. The alcohol adds depth and keeps the cake moist for what feels like forever.

You’ll get a festive treat loaded with candied fruits, nuts, and warm spices, all soaked in your favorite liquor. The flavors get richer the longer you let it sit—almost magical, really.

After baking, you can feed your fruitcake with extra alcohol. This trick gives it a luxurious texture and cranks up the boozy flavor.

Ingredients:

• 2 cups mixed dried fruit (raisins, currants, cranberries)
• 1 cup candied fruit (cherries, pineapple, citrus peel)
• 1 cup chopped pecans or walnuts
• 1/2 cup dark rum or brandy, plus extra for feeding
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 3 large eggs
• 1/4 cup molasses
• 1/2 cup milk

Instructions:

1. Soak the dried and candied fruits with nuts in rum or brandy for at least 2 hours, or overnight if you’ve got the time.
2. Preheat your oven to 300°F. Grease a 9-inch tube pan or loaf pan.
3. Stir together flour, baking powder, and all the spices in a medium bowl.
4. Cream the butter and brown sugar in a large bowl until it’s light and fluffy.
5. Beat in the eggs one at a time. Add the molasses.
6. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour.
7. Fold in the soaked fruit and nut mixture, including any leftover liquid.
8. Pour the batter into your prepared pan and smooth the top.
9. Bake for 2 to 2.5 hours. When a toothpick inserted in the center comes out clean, you’re good.
10. Let the cake cool completely in the pan. Brush it with extra rum or brandy while it’s still a little warm.
11. Wrap it up tightly. Store it in a cool spot, and feed it with more alcohol weekly to boost the flavor.

Cinnamon-Spiced Bundt Cake

This festive bundt cake brings those warm holiday flavors right to your table. Its tender crumb and aromatic spices make it a cozy dessert for Christmas gatherings.

The cinnamon swirl winds through each slice, leaving beautiful ribbons of sweet spice. The bundt shape looks elegant and doesn’t need much decorating.

A simple cream cheese glaze drizzled over the cooled cake adds just the right finishing touch. As it bakes, your kitchen fills with the irresistible scent of cinnamon.

Complete List of Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 2 teaspoons ground cinnamon
• 1/2 cup packed brown sugar
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 3-4 tablespoons milk

Numbered Step by Step Cooking Instructions

1. Preheat your oven to 350°F. Generously grease a 12-cup bundt pan.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Cream the softened butter and granulated sugar until it’s light and fluffy, about 4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour.
7. Mix the cinnamon and brown sugar in a small bowl to make the swirl.
8. Pour half the batter into your prepared bundt pan.
9. Sprinkle the cinnamon-sugar mixture evenly over the batter.
10. Add the rest of the batter and gently smooth the top.
11. Bake for 55-60 minutes. When a toothpick inserted near the center comes out clean, it’s done.
12. Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack.
13. Beat the cream cheese until smooth. Gradually add powdered sugar and milk to make the glaze.
14. Drizzle the glaze over the completely cooled cake before serving.

No-Bake Chocolate Peppermint Cookies

These cookies bring together rich chocolate and peppermint in a way that’s just… honestly, perfect for the holidays.

You don’t even need to turn on your oven, which is a lifesaver when things get busy.

The chocolate base gives you that fudgy bite, and the cool mint just pops.

Crushed candy canes on top? They add crunch and a festive look that feels almost too pretty to eat—almost.

Complete List of Ingredients

• 2 cups white chocolate chips
• 1 cup semi-sweet chocolate chips
• 3 cups vanilla wafer cookies, crushed
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed candy canes
• 1/4 cup powdered sugar
• 2 tablespoons coconut oil

Numbered Step by Step Cooking Instructions

1. Line a baking sheet with parchment paper. Just set it aside for now.
2. Toss the white chocolate chips into a microwave-safe bowl. Microwave at 50% power for 30 seconds at a time, stirring in between, until the chocolate melts and looks smooth.
3. Pour in the peppermint extract and stir it all together.
4. Add the crushed vanilla wafers. Mix until the cookies are totally coated in chocolate.
5. Melt the semi-sweet chocolate chips using the same microwave method. Stir in the coconut oil so the chocolate turns glossy.
6. Drop spoonfuls of the cookie mixture onto your lined baking sheet. No need to be too precise here.
7. Drizzle the melted semi-sweet chocolate over each cookie with a spoon or a piping bag if you’re feeling fancy.
8. Sprinkle crushed candy canes on top while the chocolate is still wet so they stick.
9. Dust with powdered sugar for a little extra sweetness.
10. Pop the tray in the fridge for about 20 minutes. The chocolate will set up nicely.

Keep your cookies in an airtight container in the fridge.

They should stay fresh for up to a week, and honestly, they’re pretty great as gifts for neighbors or friends.