There is nothing like the holidays to satisfy your sweet tooth. I have collected 25 of the most amazing Christmas desserts that include pliable pudding, chewy fudge, and impressive show stopping cakes! Every dessert craving is covered! Unbutton your pants, and let's celebrate the holiday with these desserts!
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1) Peppermint Bark Fudge
All the snaps of peppermint bark will be transformed into creamy, melt-in-your-mouth fudge.
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No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Ingredients
Method
- Line an 8x8 pan with parchment paper.
- Melt the white chocolate chips, condensed milk, and butter until smooth.
- Stir in the peppermint extract.
- Spread into the lined pan and smooth the top.
- Sprinkle the crushed candy canes over the surface and press them in lightly.
- Chill until firm, then cut into squares.
Notes
2) Gingerbread Trifle
Gingerbread layers with spiced cream and custard gently folded with whipped cream, all in a lovely bowl.
Ingredients
Method
- Layer half the gingerbread cubes in the bottom of a glass trifle bowl.
- Spoon half the custard over the cake.
- Whip the cream with powdered sugar and cinnamon, then spread half over the custard.
- Repeat the layers with the remaining gingerbread, custard, and cream.
- Sprinkle gingersnap crumbs over the top.
- Chill at least 2 hours before serving.
Notes
3) Eggnog Cheesecake Bars
Now you can grab and go and enjoy all the richness of eggnog cheesecake.
Ingredients
Method
- Mix the graham crumbs and melted butter, then press into a lined 8x8 pan.
- Beat the cream cheese and sugar until smooth.
- Blend in the eggnog, eggs, and nutmeg until just combined.
- Pour the filling over the crust.
- Bake at 325F for about 35 minutes until the center is just set.
- Cool, then chill at least 3 hours before cutting into bars.
Notes
4) Cranberry Bliss Bars
These copycat bars are sweet and tangy and frosted with cream cheese frosting. They are super addictive!
Ingredients
Method
- Whisk the melted butter and brown sugar, then beat in the eggs.
- Spread into a lined 9x13 pan and bake at 350F for about 25 minutes.
- Cool completely.
- Beat the cream cheese with powdered sugar and spread over the bars.
- Top with the remaining cranberries and cut into triangles.
Notes
5) Chocolate Peppermint Swiss Roll
Perfectly sliced pinwheels of rolled chocolate cake with a chilled peppermint cream filling.
Ingredients
Method
- Beat the eggs and sugar until thick and pale.
- Fold in the flour and cocoa, then spread onto a lined sheet pan.
- Bake at 375F for 10 to 12 minutes, then roll the warm sponge in a towel and cool.
- Whip the cream with peppermint extract and powdered sugar.
- Unroll the cooled sponge, spread the peppermint cream, and re-roll gently.
- Dust with cocoa and chill before slicing.
Notes
6) Spiced Orange Molasses Cookies
These chewy molasses cookies have a sugary, crackly top with the addition of bright orange zest.
Ingredients
Method
- Cream the butter and brown sugar until fluffy.
- Beat in the egg, molasses, and orange zest.
- Stir in the flour and ginger to form a soft dough.
- Roll the dough into balls and coat in sparkling sugar.
- Place on lined sheets and bake at 350F for 9 to 11 minutes.
- Let them set on the pan a few minutes for that chewy center.
Notes
7) Cinnamon Sugar Donuts
Cinnamon sugar donuts are warm and cozy treats that are perfect for the morning.
Ingredients
Method
- Whisk the flour, sugar, and baking powder together.
- Stir in the milk, eggs, and melted butter until smooth.
- Pipe the batter into a greased donut pan.
- Bake at 350F for 10 to 12 minutes until springy.
- Mix the coating sugar and cinnamon in a shallow bowl.
- Brush the warm donuts with butter and roll in the cinnamon sugar.
Notes
8) Maple Pecan Tart
With a buttery crust, maple filling, and toasted pecans, it’s like having a sophisticated cousin of pecan pie!
Ingredients
Method
- Pulse the flour and cold butter, then add ice water to form a dough.
- Press the dough into a tart pan and chill briefly.
- Whisk the maple syrup, brown sugar, and eggs together.
- Arrange the pecans in the crust and pour the filling over.
- Bake at 350F for about 35 minutes until the center is just set.
- Cool completely before slicing into wedges.
Notes
9) Sticky Toffee Pudding
The best dessert for cold nights is warm date cake smothered in toffee sauce.
Ingredients
Method
- Soak the dates in the boiling water with the baking soda for 10 minutes.
- Cream the butter and brown sugar, then beat in the eggs.
- Fold in the flour, then stir in the soaked dates and their liquid.
- Pour into a greased dish and bake at 350F for about 30 minutes.
- While pudding bakes, combine sauce butter, light brown sugar, and heavy cream in a small heavy saucepan. Bring to a gentle boil over medium-low, stirring constantly; cook about 8 minutes until slightly thickened.
- Pour the warm sauce over the cake and serve right away.
Notes
10) Candy Cane Cookies
Twisted red and white candy canes were the cutest on the tray.
Ingredients
Method
- Cream the butter and powdered sugar, then beat in the egg and peppermint extract.
- Mix in the flour to form a soft dough, then divide it in half.
- Knead the red food coloring into one half of the dough.
- Roll a red and a white rope, twist them together, and bend into a cane shape.
- Place on lined sheets and bake at 350F for 9 to 10 minutes.
- Sprinkle with crushed candy cane right after baking.
Notes
11) Caramel Apple Brie Bites
These warm brie bites are sweet, gooey, and slightly savory, which causes them to vanish quickly from the platter.
Ingredients
Method
- Cut the puff pastry into squares and press into a mini muffin tin.
- Place a cube of brie in each pastry cup.
- Top with diced apple tossed in cinnamon.
- Bake at 375F for 15 to 18 minutes until the pastry is golden.
- Drizzle warm caramel over each bite.
- Sprinkle with chopped pecans and serve warm.
Notes
12) Red Velvet Cupcakes
Classic red velvet topped with a tall swirl of cream cheese frosting is always a hit!
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Ingredients
Method
Notes
13) White Chocolate Cranberry Cookies
The cookie plate is at risk. The chewy cookies with the sweet and sour flavor will always be the first to go.
Ingredients
Method
- Cream the butter with both sugars until fluffy.
- Beat in the egg until smooth.
- Stir in the flour and baking soda to form a soft dough.
- Fold in the white chocolate chips and dried cranberries.
- Scoop onto lined sheets and bake at 350F for 10 to 12 minutes.
- Cool on the pan a few minutes before transferring.
Notes
14) Almond Toffee Bars
With a buttery shortbread layer, crunchy toffee and toasted almonds, this bar is hard to resist.
Ingredients
Method
- Cream the butter and brown sugar, then beat in the egg yolk.
- Mix in the flour to form a crumbly dough.
- Press evenly into a lined 9x13 pan.
- Bake at 350F for about 20 minutes until lightly golden.
- Sprinkle the chocolate chips over the hot base and let them soften, then spread.
- Top with toasted almonds, cool, and cut into bars.
Notes
15) S'mores Pie
A festive toasty-topped pie with all the campfire magic of s'mores!
Ingredients
Method
- Mix the graham crumbs and melted butter, then press into a pie pan.
- Bake the crust at 350F for 8 minutes, then cool.
- Warm the cream and pour it over the chocolate chips, stirring into a smooth ganache.
- Pour the ganache into the crust and chill until set.
- Pile mini marshmallows on top and toast them under the broiler until golden.
- Drizzle with melted chocolate before serving.
Notes
16) Rum Raisin Bread Pudding
Cozy classic with rum soaked raisins, and warm and custardy bread pudding.
Ingredients
Method
- Soak the raisins in the rum for at least 20 minutes.
- Spread the bread cubes in a greased baking dish.
- Whisk the milk, eggs, sugar, and cinnamon together.
- Stir the soaked raisins into the custard and pour over the bread.
- Let it sit 10 minutes so the bread soaks up the custard.
- Bake at 350F for about 45 minutes until set and golden.
Notes
17) Hot Cocoa Cupcakes
Chocolate cupcakes with marshmallow frosting that taste just like hot chocolate.
Ingredients
Method
- Whisk the flour, natural cocoa powder, sugar, baking soda, and baking powder together.
- Beat in the oil, eggs, and milk until smooth.
- Divide the batter among lined cupcake cups.
- Bake at 350F for 18 to 20 minutes until springy.
- Cool completely, then pipe marshmallow fluff on top.
- Toast the tops lightly and finish with mini marshmallows.
Notes
18) Pumpkin Spice Latte Cake
Your favorite Autumn coffee drinks is transformed into a moist spiced layer cake with coffee frosting.
Ingredients
Method
- Whisk the flour and pumpkin pie spice together.
- Beat the pumpkin, sugar, oil, and eggs until smooth.
- Fold in the flour mixture and divide between two round cake pans.
- Bake at 350F for about 28 to 30 minutes until a toothpick comes out clean.
- Cool, then beat the espresso into the cream cheese frosting.
- Stack and frost the layers, then dust the top with pumpkin spice.
Notes
19) Brown Sugar Pecan Shortbread
Shortbread that is buttery and crumbly. Have warm brown sugar and toasted pecans in every bite.
Ingredients
Method
- Cream the butter and brown sugar until light.
- Beat in the vanilla.
- Stir in the flour and chopped pecans to form a stiff dough.
- Press the dough into a lined pan or roll and cut into rounds.
- Bake at 325F for 16 to 18 minutes until the edges are golden.
- Cool completely before slicing or breaking into pieces.
Notes
20) Salted Caramel Brownie Bites
Molten caramel center two-bite brownies with a dash of flaky sea salt.
Ingredients
Method
- Whisk the melted butter, sugar, and cocoa until glossy.
- Beat in the eggs, then fold in the flour.
- Spoon the batter into a greased mini muffin tin.
- Press a caramel candy into the center of each.
- Bake at 350F for 15 to 18 minutes until set.
- Sprinkle with flaky sea salt while warm and cool before removing.
Notes
21) Hazelnut Chocolate Mousse
Silky chocolate mousse with a, Serves in pretty little glasses, a nutty hazelnut twist.
Ingredients
Method
- Stir the hazelnut spread into the melted chocolate and let it cool slightly.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Gently fold half the whipped cream into the chocolate mixture.
- Fold in the rest until light and airy.
- Spoon into small glasses and chill at least 2 hours.
- Top with whipped cream and chopped hazelnuts before serving.
Notes
22) Spiced Pear Cake
A moist cake with a nice aroma, sweet pears and cozy spices of winter.
Ingredients
Method
- Whisk the flour, baking powder, cinnamon, and ginger together.
- Cream the butter and sugar, then beat in the eggs.
- Fold in the dry ingredients until just combined.
- Gently stir in the diced pears.
- Pour into a greased bundt pan and bake at 350F for about 40 minutes.
- Cool, then dust with powdered sugar.
Notes
23) Gingerbread Cupcakes
Cupcakes made with rich gingerbread spices and topped with a light and fluffy cream cheese frosting.
Ingredients
Method
- Whisk the flour, ginger, and cinnamon together.
- Cream the butter and brown sugar, then beat in the eggs and molasses.
- Fold in the dry ingredients until just combined.
- Divide the batter among lined cupcake cups.
- Bake at 350F for 18 to 20 minutes until springy.
- Cool, then pipe cream cheese frosting on top.
Notes
24) Cranberry Orange Bread
A warm and tender quick-bread filled with cranberries and zesty orange.
Ingredients
Method
- Whisk the flour, sugar, and baking powder together.
- Stir in the orange zest, half the orange juice, oil, and eggs until smooth.
- Gently fold in the fresh cranberries.
- Pour into a greased loaf pan and bake at 350F for about 55 minutes.
- Cool, then whisk the powdered sugar with the remaining orange juice into a glaze.
- Drizzle the glaze over the cooled bread.
Notes
25) Black Forest Yule Log
A chocolate roll cake filled with cherries and cream and decorated as a Christmas yule log.
Ingredients
Method
- Beat the eggs and sugar until thick, then fold in the flour and cocoa.
- Spread onto a lined sheet pan and bake at 375F for 10 to 12 minutes.
- Roll the warm sponge in a towel and let it cool.
- Whip the cream, fold in the cherries, then unroll and spread over the sponge.
- Re-roll the cake and frost the outside with melted chocolate beaten smooth.
- Drag a fork for bark, dust with powdered sugar, and chill before slicing.
