63 Christmas Baking Recipes You Need to Try This Year

Holiday music on the speaker, warm spices in the air, and a sheet pan cooling on the counter—few traditions feel as comforting as baking in December. Whether you prefer buttery cookies, pillowy breads, or show-stopping cakes, the season invites a little extra sugar and sparkle. The 63 recipes below range from ultra-classic to playfully modern, so there’s something for every taste and time schedule. Tie on an apron, preheat the oven, and let the aroma of Christmas fill your kitchen.

1. Classic Gingerbread Men

Molasses, brown sugar, and a mix of ginger, cinnamon, and cloves give these cookies their signature flavor and deep color. Chill the dough so the shapes hold sharp edges, then bake until the edges are just firm. Royal icing adds cheerful buttons and smiles. Kids will love personalizing each cookie with colorful sprinkles.

2. Peppermint Bark Brownies

Start with an extra-dark cocoa batter to keep the base rich and moist. Once cooled, pour melted white chocolate over the top and shower with peppermint bits for a crunchy finish. The contrast of cool mint and dense chocolate feels instantly festive. Cut small squares—these are delightfully decadent.

3. Eggnog Snickerdoodles

Traditional snickerdoodles get a holiday upgrade with a splash of eggnog and a pinch of fresh nutmeg. The cookies puff beautifully, staying soft inside with lightly crisp edges. Rolling the dough in cinnamon-sugar creates that classic crackled top. Serve warm with an extra dash of nutmeg for aroma.

4. Cranberry Orange Scones

Bright citrus zest wakes up buttery dough while dried cranberries add tart pops of flavor. Freeze the butter before cutting it in to keep the texture flaky. A quick drizzle of fresh orange juice and powdered sugar forms a shiny glaze. Perfect for Christmas morning alongside hot coffee.

5. Chocolate-Dipped Shortbread

Classic three-ingredient shortbread—flour, sugar, butter—tastes even better when cooled and given a chocolate bath. Temper the chocolate or add a touch of coconut oil for a smooth finish. Sprinkle with nuts, crushed peppermints, or sea salt while the coating is still wet. Once set, the cookies stack neatly in tins for gifting.

6. Almond Snowball Cookies

Also called Russian tea cakes or Mexican wedding cookies, these delicate treats crumble with buttery almond flavor. Finely ground almonds in the dough provide a subtle crunch. Roll each warm cookie in powdered sugar, let it set, then roll again for a snowy look. They’re small but irresistibly rich.

7. Stollen (German Fruit Bread)

Dried fruit soaked in rum, candied citrus peel, and a ribbon of marzipan make stollen a Christmas classic. The enriched dough includes butter and milk, yielding a tender crumb that stays moist for days. After baking, brush with melted butter and coat in sugar to seal in freshness. Enjoy thin slices toasted with butter.

8. Panettone Muffins

All the flavor of the traditional Italian loaf, but ready in a fraction of the time. Orange zest, rum-soaked raisins, and tiny citrus peel bits perfume the batter. A high initial oven temperature helps create a sky-high crown. Dust with confectioners’ sugar for a snowy finish.

9. Chocolate Hazelnut Babka

Soft, enriched dough is rolled around a luxurious spread of chocolate and finely chopped hazelnuts. Twisting the loaf creates dramatic layers that look impressive but are surprisingly easy. A simple sugar syrup brushed on after baking adds shine and locks in moisture. Each slice toasts beautifully for breakfast or dessert.

10. Spiced Molasses Crinkle Cookies

Dark molasses and a touch of black pepper deepen the cookie’s flavor profile. Rolling balls in granulated sugar encourages the signature crackle as they bake. They stay chewy for days, making them ideal for cookie boxes. Dip half in white chocolate for a color contrast if desired.

11. White Chocolate Cranberry Blondies

Brown sugar and melted butter give these blondies a caramel undertone. Tart dried cranberries cut through the sweetness of white chocolate chips. Bake just until the edges brown so the centers stay fudgy. Cool completely before slicing to get tidy bars.

12. Pistachio Cardamom Biscotti

Cardamom’s floral warmth pairs beautifully with toasted pistachios in this twice-baked treat. Slice the logs on the diagonal while still warm for clean edges. A shorter second bake leaves them crisp yet not tooth-breaking. Dunk in coffee or hot cocoa for a fragrant snack.

13. Rum Raisin Bread Pudding

Stale brioche soaks up a custard spiked with dark rum and cinnamon. Plump raisins dot each bite with bursts of sweetness. Baking in individual dishes gives everyone a caramelized edge piece. Serve warm with extra sauce or a scoop of vanilla ice cream.

14. Candy Cane Sugar Cookies

Divide vanilla sugar-cookie dough, tint half with natural red food coloring, and twist the strands together. A quick sprinkle of crushed candy canes before baking adds sparkle and subtle crunch. Keep the shapes small so the canes don’t break. They look charming tied in a cellophane bag.

15. Cinnamon Star Bread

Layers of buttery dough and cinnamon filling form striking spirals when the points are twisted. A light egg wash helps the bread bake to a glossy golden brown. Dust with powdered sugar for a snowy effect. The tear-and-share format makes it perfect for brunch tables.

16. Raspberry Linzer Cookies

Ground almonds replace some of the flour, lending a tender crumb and subtle nut flavor. Chill rolled dough before cutting to keep the edges clean. Sandwiched with tart raspberry preserves, the cookies balance sweet and fruity notes. They keep well for up to a week in an airtight tin.

17. Chai-Spiced Thumbprints

Cinnamon, ginger, cardamom, and cloves echo the cozy profile of a cup of chai. Press a thumbprint or the back of a spoon into warm dough, then fill with dulce de leche or spiced jam. A quick extra sprinkle of spice on top intensifies aroma. Allow fillings to set before stacking.

18. Salted Caramel Apple Galette

A free-form pie eliminates the need for a special pan yet still feels elegant. Thin apple slices are tossed with cinnamon and sugar before being arranged over buttery dough. Bake until the crust is deep golden and fruit tender. Finish with a generous drizzle of warm salted caramel.

19. Mince Pie Bars

All the flavor of traditional individual pies, but baked in one fuss-free slab. A shortbread base supports a thick layer of brandy-soaked dried fruit. Oat crumb topping adds texture and gentle sweetness. Slice into neat bars once cooled for tidy dessert trays.

20. Brown Butter Toffee Cookies

Browned butter lends a nutty depth that marries perfectly with shards of toffee. Chill the dough so the flavors meld and the cookies don’t overspread. A pinch of flaky salt on top balances sweetness. They stay chewy for days, making them ideal for shipping.

21. Gingerbread Cheesecake Bars

Spicy cookie crumbs form a sturdy base for silky cheesecake batter. Swirl in molasses and extra ginger for a marbled look. Bake until the center barely wobbles, then chill for clean slices. The combination of cream cheese and warm spices is holiday perfection.

22. Pumpkin Swirl Cheesecake

Creamy vanilla batter interlaces with spiced pumpkin puree for a marbled design. A graham-cracker crust gets a boost from ground ginger. Bake in a water bath to prevent cracks, then cool slowly. Serve chilled with whipped cream and a dash of cinnamon.

23. Cherry Almond Rugelach

Flaky cream-cheese dough wraps around a tangy cherry preserve and chopped almond filling. Rolling from the wide end creates tight spirals that stay put while baking. An egg wash and sprinkle of coarse sugar promote browning and crunch. These bite-sized treats disappear quickly.

24. Chocolate Peppermint Bundt Cake

Rich cocoa batter bakes up moist thanks to sour cream and hot coffee. A glossy ganache drips dramatically over the ridges, catching bits of peppermint. The cake keeps well for several days wrapped tightly. Slice and warm briefly for an extra fudgy texture.

25. Orange Clove Pound Cake

Fresh orange zest and ground cloves scent every crumb of this buttery loaf. A gentle creaming of butter and sugar ensures a fine, tender crumb. The citrus glaze seeps into the warm cake, adding moisture and shine. Serve thin slices with afternoon tea or coffee.

26. Cranberry Pistachio Biscotti

Holiday colors shine in every slice of this crunchy cookie. Dried cranberries puff slightly during baking, offering a tart chew that balances the sweet dough. Pistachios lend vivid green specks and pleasant crunch. Dip one end in white chocolate for a snowy accent.

27. Maple Walnut Fudge

Smooth fudge comes together quickly with real maple syrup, brown sugar, and sweetened condensed milk. Stir constantly to avoid scorching, then beat until thick before adding toasted walnuts. The texture sets firm yet creamy. Wrap pieces in wax paper for perfect stocking stuffers.

28. Sticky Toffee Pudding

Moist date cake bakes into a sponge that eagerly absorbs luscious toffee sauce. Pour half the sauce over the hot pudding, then serve the rest at the table. A dollop of lightly whipped cream provides a cool contrast. Each bite feels luxurious yet comforting.

29. Snowflake Meringues

Egg whites whipped with sugar reach glossy stiff peaks, then are piped into intricate shapes. A slow, low bake dries them until crisp and weightless. Edible glitter or pearlized sugar adds sparkle without overwhelming sweetness. Store in airtight containers to keep them crunchy.

30. Pecan Pie Bars

These handheld treats deliver all the sticky-sweet magic of pecan pie with none of the fuss. A buttery crust bakes briefly before receiving a caramel filling studded with toasted pecans. Bake until set but still slightly jiggly in the center. Cool completely for tidy slicing.

31. Coconut Macaroon Wreaths

Shredded coconut mixed with condensed milk shapes easily into mini wreath rings. Baking at a moderate temperature keeps the centers chewy while edges brown lightly. Dip part of each cookie in chocolate for flavor contrast and decoration. They’re naturally gluten-free, pleasing many guests.

32. Bourbon Pecan Bread

This holiday quick bread features chopped pecans soaked in a splash of bourbon for mellow warmth. Brown sugar and yogurt keep the crumb moist without being heavy. A glaze of bourbon-infused powdered sugar adds a subtle kick on top. It tastes even better the next day.

33. White Chocolate Macadamia Nut Cookies

Using browned butter gives depth to the sweet white chocolate profile. Coarsely chopped macadamia nuts supply buttery crunch. Slightly underbake for a chewy center that firms as it cools. These cookies freeze well—bake a double batch and stash extras.

34. Black Forest Yule Log

Light chocolate sponge rolls easily without cracking when cooled in a towel. A layer of whipped cream and cherry compote nods to Black Forest cake tradition. Frost with chocolate buttercream, then run a fork along the surface for bark texture. Finish with sugared cranberries for sparkle.

35. Apricot Almond Mandelbrot

The Jewish cousin to biscotti, mandelbrot is slightly softer but still perfectly dunkable. Chopped dried apricots and toasted almonds dot the cinnamon-scented dough. After the initial bake, slices return to the oven to crisp the edges. Sprinkle with cinnamon-sugar while warm for extra flavor.

36. Lemon Rosemary Shortbread

Bright lemon zest and finely chopped fresh rosemary enliven buttery shortbread without overpowering it. Press dough into a pan, score before baking, and finish with sparkling sugar. The herb’s pine notes feel especially seasonal. Pack squares in tins lined with parchment for gifting.

37. Chocolate Orange Torte

Dark chocolate and fresh orange zest create a sophisticated flavor pairing. The absence of flour yields a dense, truffle-like texture. Bake until just set, cool, and pour silky ganache over the surface. Serve thin wedges with lightly whipped cream.

38. Cinnamon Roll Wreath

Instead of individual rolls, strands of filled dough are braided and connected into a festive ring. A quick second rise ensures fluffiness. Bake until golden, then coat with tangy cream cheese frosting that melts into every crevice. Pull-apart presentation makes serving easy.

39. Gingerbread Sticky Toffee Pudding

This hybrid dessert marries spicy gingerbread with classic sticky toffee sauce. Molasses deepens color and flavor while chopped dates keep the crumb moist. Pour half the sauce over the hot cake so it soaks in. Top portions with the remaining sauce and vanilla ice cream.

40. Cranberry Orange Bread

Fresh cranberries burst during baking, imparting pockets of tart juice that complement sweet orange. Greek yogurt lightens the crumb while increasing moisture. A simple orange-juice glaze adds shine. Wrap cooled loaves tightly and they’ll stay tender for several days.

41. Peppermint Mocha Cupcakes

Espresso powder intensifies cocoa flavor in the cake batter, while peppermint extract adds cool undertones. The frosting combines butter, powdered sugar, and brewed coffee for a creamy mocha topping. Finish with crushed candy canes for texture and color. They’re a hit at holiday parties.

42. Brown Sugar Gingerbread Scones

Molasses and dark brown sugar transform classic scones into seasonal delights. Chilling the dough before baking produces lofty layers. A thin vanilla glaze adds sweetness without overpowering spice. Serve warm with clotted cream or honey butter.

43. Scandinavian Cardamom Buns

Soft yeast dough infused with freshly ground cardamom yields an irresistible aroma. Twisting the dough around itself creates dramatic layers that expose buttery filling. A brushing of simple syrup keeps the buns glossy and tender. Enjoy with strong coffee for an authentic fika experience.

44. Cherry Chocolate Chunk Cookies

Tart dried cherries balance the richness of big chocolate pieces. Slightly underbaking preserves a soft, gooey center. A pinch of flaky salt brings flavors into sharp focus. They pair nicely with mulled wine or hot chocolate.

45. Pear Cranberry Crumble Bars

Sweet ripe pears and tangy cranberries stew together beneath a buttery oat crust. Reserve part of the crust mixture for the crumbly topping to simplify prep. Bake until the fruit bubbles and topping turns golden. Cool fully before slicing so the bars hold shape.

46. Dark Chocolate Sea Salt Caramels

Cook sugar, cream, and butter to the firm-ball stage for chewy yet tender caramels. Once cooled and cut, dip each cube in tempered dark chocolate. A final sprinkle of sea salt amplifies both sweet and bitter notes. Wrap in cellophane for elegant gifts.

47. Spiced Apple Cider Doughnuts

Reducing fresh apple cider intensifies its flavor without adding extra liquid. Baking instead of frying keeps prep simple and the kitchen cleaner. A quick toss in cinnamon sugar adds classic doughnut bliss. Enjoy slightly warm for best texture.

48. Maple-Glazed Gingerbread Cake

This sheet cake delivers bold ginger flavor with the ease of one-bowl mixing. Buttermilk keeps the crumb light and moist. A pourable maple glaze seeps into the warm cake, adding sweetness and shine. Serve squares plain or topped with whipped cream.

49. Rice Krispie Christmas Trees

Melted marshmallows tinted with natural green coloring coat crisp rice cereal. Shape the mixture into cones while still warm, then press in edible decorations. A dusting of powdered sugar mimics snow. Quick, kid-friendly, and no oven required.

50. Peanut Butter Reindeer Cookies

Soft peanut butter dough bakes into sturdy rounds perfect for decorating. Mini pretzels become antlers, candy eyes bring personality, and a red chocolate piece makes an instant Rudolph nose. Assemble while the cookies are still slightly warm so toppings stick. They’re almost too cute to eat—almost.

51. Speculaas (Dutch Spice Cookies)

These crisp cookies rely on a fragrant blend of cinnamon, cloves, nutmeg, and white pepper. Traditional molds imprint festive shapes, but simple cutters work too. Resting the dough overnight intensifies spice flavors. Serve with coffee or holiday punch.

52. Matcha White Chocolate Snowballs

Mixing culinary matcha into classic snowball dough yields a subtle earthy note and a pretty pale green interior. White chocolate chips melt slightly, adding creamy pockets. Roll warm cookies in powdered sugar twice for full coverage. The flavor is delicate yet memorable.

53. Cranberry White Chocolate Bread Pudding

Chunks of stale baguette soak in vanilla custard studded with tart cranberries and white chocolate pieces. Baking until puffed and golden creates crusty edges and creamy centers. Serve warm with a drizzle of white chocolate sauce. It’s comfort food with a festive twist.

54. Mulled Wine Poached Pear Galette

Pear halves simmer in spiced red wine until tender and jewel-toned. They’re then fanned over almond frangipane inside a flaky pastry circle. The free-form crust browns beautifully with a brush of egg wash. A glossy reduction of the poaching liquid makes a flavorful glaze.

55. Chocolate Candy Cane Bark

Spread melted dark chocolate, chill briefly, then add a layer of white chocolate for visual contrast. Quickly sprinkle crushed candy canes so they adhere before setting. Once firm, break into irregular shards. It’s a speedy, fail-safe gift idea.

56. Hazelnut Fig Biscotti

Sweet dried figs and toasted hazelnuts lend Mediterranean flair to this crunchy cookie. Orange zest brightens every bite. After the second bake, cool completely before storing to maintain crispness. Delicious dipped in dessert wine or espresso.

57. Maple Gingerbread Pop Tarts

Gingerbread pie dough encases a spiced brown-sugar filling reminiscent of classic toaster pastries. Fork-crimped edges keep filling neatly tucked inside. A simple maple icing paints the tops once they cool. Perfect for busy mornings when you still crave holiday flavor.

58. Lemon Snowflake Cupcakes

Bright lemon zest and juice give these cupcakes a refreshing lift amidst richer treats. Fluffy Swiss meringue buttercream pipes into soft peaks that resemble snow. Edible snowflake toppers add simple elegance. Serve slightly chilled for the best citrus zing.

59. Chocolate Cherry Panforte

This chewy Italian confection combines dark chocolate, honey, dried cherries, and roasted almonds. Gently warm the mixture, press into a pan, and bake until firm. Once cool, dust with powdered sugar for a snowy look. Thin slices pair nicely with strong coffee or dessert wine.

60. Rum Fruitcake Loaf

Soaking mixed dried fruits in dark rum for at least 24 hours infuses deep flavor and moisture. Molasses and warm spices enrich the batter. After baking, brush the loaf with additional rum, then wrap tightly in cheesecloth. Aging for a week improves texture and taste.

61. Pistachio Rosewater Shortbread

Fragrant rosewater adds floral notes that complement buttery shortbread. Chopped pistachios inside and on top lend vibrant color and crunch. Bake until just barely golden at the edges to keep the texture tender. A pale glaze enhances both look and aroma.

62. Eggnog Pound Cake

Classic pound cake swaps milk for creamy eggnog, boosting holiday flavor and moisture. A modest splash of dark rum or bourbon deepens the profile. Bake until a skewer tests clean, then pour a nutmeg-laced glaze over the warm cake. Serve thick slices slightly warmed.

63. Cacao Nib Cranberry Granola Clusters

Rolled oats, maple syrup, and coconut oil bake into crunchy clusters perfect for snacking or topping yogurt. Tangy dried cranberries and bittersweet cacao nibs keep flavors balanced. Press the mixture firmly before baking so large pieces form. Once cooled, break into chunks and store in jars for holiday breakfasts on the go.