70 Deliciously Easy Christmas Treats Your Guests Will Love

Holiday gatherings feel a little more magical when the dessert table is piled high with homemade treats. Each recipe below is simple enough for busy December schedules yet festive enough to draw a chorus of “oohs” from friends and family. Stock up on butter, chocolate, and seasonal spices, then pick your favorites from this merry lineup of seventy crowd-pleasers.

1. Classic Sugar Cookies

Buttery sugar cookies are the canvas for endless creativity. Chill the dough, roll it thick, and cut into seasonal shapes before baking until the edges turn the faintest gold. Once cooled, outline and flood with royal icing, then add sprinkles while the icing is still wet. Let them dry fully so they stack neatly in gift tins.

2. Chocolate Peppermint Bark

This three-ingredient wonder layers melted dark chocolate, white chocolate, and a blizzard of crushed candy canes. Spread the chocolates on parchment in thin sheets so it chills quickly in the fridge. Once firm, crack into rustic pieces. Bag them up for hostess gifts or pile them on a platter for snacking.

3. Gingerbread Men Cookies

Molasses and warm spices give these cookies their unmistakable aroma. Roll the dough on a generously floured surface and cut out cheerful figures. Bake until the centers are set but still soft for the perfect snap-to-chew ratio. Decorative icing buttons and smiles bring each cookie to life.

4. Eggnog Cheesecake Bars

The custardy flavor of eggnog meets the tang of cream cheese in this fuss-free bar. A simple graham cracker crust anchors the silky filling spiked with rum extract and holiday spices. Bake just until set to avoid cracks, then cool and cut into tidy squares. Each bite tastes like the season in cheesecake form.

5. Snickerdoodle Blondies

These blondies turn the cinnamon-sugar charm of snickerdoodles into a dense, chewy bar. The batter mixes in one bowl and spreads easily into a parchment-lined pan. A final sprinkle of cinnamon sugar forms that signature crackly crust. Cool completely before lifting out and slicing for clean edges.

6. Cherry Pie Bars

Canned cherry pie filling shortcuts this dessert without sacrificing flavor. A buttery crust doubles as the crumble topping, framing the bright fruit center. Bake until bubbly and lightly browned. A quick powdered-sugar glaze dresses them up for the party.

7. Cranberry Orange Shortbread

Butter, powdered sugar, and flour form the base of these tender cookies. Dried cranberries lend sweet-tart pops while fresh orange zest perfumes every bite. Shape the dough into logs, chill, and slice for perfectly round cookies. They keep well for days, making them ideal for gifting.

8. Peanut Butter Reindeer Cookies

Start with your favorite soft peanut butter cookie recipe, then pinch the tops into gentle points before baking. Once cooled, press mini pretzels for antlers, chocolate chips for eyes, and a red M&M for Rudolph’s nose. Kids love assembling the faces, and no piping skills are required. They vanish from cookie platters faster than Santa’s sleigh.

9. White Chocolate Cranberry Fudge

Sweet white chocolate teams up with tangy cranberries and crunchy pistachios in this microwave-friendly fudge. Condensed milk keeps the texture creamy while a pinch of salt balances the sweetness. Chill the mixture in a foil-lined pan until firm. Cut into small squares—they’re rich.

10. Chocolate Crinkle Cookies

Deep cocoa flavor and a brownie-like interior set these cookies apart. Roll generous spoonfuls of chilled dough in powdered sugar before baking so the cracks form dramatic white and dark patterns. Slight under-baking keeps the centers soft. Serve with cold milk or hot cocoa.

11. Salted Caramel Pretzel Bark

Crispy pretzels embedded in buttery caramel create an irresistible sweet-salty crunch. Pour the hot caramel over a layer of pretzels, then top with melted chocolate. Finish with flaky sea salt and cool until firm. Snap into pieces and watch them disappear.

12. Red Velvet Cupcakes

Buttermilk and cocoa powder give these cupcakes their trademark flavor and hue. Bake until a toothpick pulls out clean, then cool completely before frosting generously with tangy cream cheese icing. A dusting of leftover cake crumbs adds an elegant touch. They’re festive without extra décor.

13. Pecan Snowball Cookies

Also known as Mexican wedding cookies, these melt-in-your-mouth rounds rely on finely chopped pecans for toasty flavor. Roll warm cookies in powdered sugar, then roll again once cooled for a thick snowy coat. They pair perfectly with afternoon coffee. Store in an airtight tin to maintain their tender crumb.

14. No-Bake Oreo Truffles

Crushed Oreos blended with cream cheese form a fudgy center that takes minutes to mix. Roll into balls, chill, and dip in melted chocolate for a sleek shell. A sprinkle of extra crumbs hints at what’s inside. Keep them refrigerated until serving for the best texture.

15. Sticky Toffee Pudding Cups

This British classic adapts nicely into single-serve portions. Chopped dates keep the sponge moist while brown sugar and butter create a rich caramel glaze. Bake the cakes, poke holes, and soak with warm sauce so every bite is flavorful. Serve slightly warm with whipped cream or vanilla ice cream.

16. Rum Balls

Leftover chocolate wafer crumbs combine with chopped nuts, cocoa, and a splash of dark rum for a grown-up treat. There’s no baking—just roll, chill, and coat in powdered sugar or cocoa. The flavor improves after a day as the rum mellows. Store them in a covered container in a cool spot.

17. Pistachio Cranberry Biscotti

Twice-baked biscuits stay crunchy for weeks, making them excellent for holiday shipping. Bright cranberries and green pistachios give a naturally festive color palette. Slice the logs on the diagonal and bake again until golden. Dip the ends in white chocolate for extra flair.

18. Molasses Spice Cookies

Dark molasses teams up with ginger, cinnamon, and cloves for a cookie that smells like Christmas markets. Rolling the dough in coarse sugar adds crunch and sparkle. Bake until the tops split and the edges firm up. They stay soft for days stored in a tin.

19. Candy Cane Brownies

Start with your favorite fudgy brownie base—boxed mix works fine—then scatter crushed candy canes over warm brownies so they melt slightly into the surface. A drizzle of melted white chocolate sets the peppermint in place. Cool completely before slicing into neat squares. The minty crunch contrasts the gooey center.

20. Hot Cocoa Cupcakes

Rich chocolate batter flavored with cocoa powder bakes into moist cupcakes. Pipe marshmallow fluff or Swiss meringue on top to mimic whipped cream. Sprinkle with mini marshmallows and a light dusting of cocoa. They’re like sipping hot chocolate in cake form.

21. Apple Cranberry Crisp

Tart cranberries cut through sweet spiced apples beneath a buttery oat crumble. Assemble the dish in minutes and bake until the fruit juices thicken and the topping crunches. Serve warm with vanilla ice cream for an effortless finish to a holiday meal. Leftovers make an excellent breakfast.

22. Pumpkin Pie Dip

Canned pumpkin puree, cream cheese, and warm spices whip into a fluffy dip that tastes like pie filling. Sweeten with a touch of maple syrup and top with a sprinkle of cinnamon. Provide graham crackers, apple slices, or pretzels for dunking. It disappears fast at potlucks.

23. Cinnamon Sugar Pecans

Egg whites help the cinnamon sugar cling to each nut, forming an addictive crunchy coating. Bake low and slow, stirring occasionally to avoid burning. The aroma alone signals holiday cheer. Package cooled nuts in cellophane bags for quick homemade gifts.

24. Marzipan Stollen Bites

Traditional German stollen shrinks into poppable nuggets perfect for parties. Dried fruit and citrus zest flavor the dough, while a hidden cube of marzipan melts into sweet almond pockets. Dust generously with powdered sugar once cooled. They keep well, so bake ahead.

25. Almond Joy Macaroons

Sweetened shredded coconut binds with egg whites for chewy mounds reminiscent of the classic candy bar. A toasted almond crowns each cookie before a drizzle of melted chocolate ties everything together. They’re naturally gluten-free and quick to make. Cool completely so the chocolate sets.

26. Raspberry Linzer Cookies

Ground almonds in the dough lend a delicate nutty note. Cut small windows in half the cookies before baking, then sandwich with vibrant raspberry jam once cooled. A flurry of powdered sugar adds snowy appeal. The jam peeking through is as pretty as any ornament.

27. Maple Walnut Fudge

Pure maple syrup replaces some of the sugar, giving this fudge deep flavor. Use a candy thermometer for best results, pulling the mixture off the heat at the soft-ball stage. Stir in toasted walnuts for pleasant crunch. Once set, cut into bite-sized cubes and store in a cool spot.

28. Mini Peppermint Mousse Cups

Fold crushed peppermint candies into a fluffy white chocolate mousse for a refreshingly light dessert. Spoon it into mini glasses or plastic cups for easy portioning. Chill until set, then garnish with whipped cream and more candy cane bits. They feel fancy with minimal effort.

29. Caramel Apple Cheesecake Dip

Cream cheese and Greek yogurt blend into a tangy base sweetened with brown sugar and layered with thick caramel sauce. Sprinkle with chopped toffee bits for texture. Serve with crisp apple slices, pretzels, or graham sticks. It behaves like a deconstructed caramel apple.

30. Brown Butter Rice Krispie Treats

Browning the butter before adding marshmallows deepens the flavor of this nostalgic snack. A pinch of flaky salt balances the sweetness. Press gently into the pan to keep the texture airy. Cut large squares—holiday calories don’t count, right?

31. Chocolate Dipped Pretzel Rods

Melted chocolate transforms ordinary pretzels into party treats. Dip, tap off excess, and roll in crushed candy canes, sprinkles, or chopped nuts. Stand them upright in a glass to set without smudging. Kids can handle the decorating while you wrap presents.

32. Lemon Snowball Truffles

White chocolate ganache brightened with fresh lemon zest makes these truffles unexpectedly zippy. After chilling the mixture, roll into balls and coat in powdered sugar. The citrus aroma cuts through the holiday richness. Store them chilled for the best texture.

33. Dulce de Leche Thumbprint Cookies

A simple butter cookie dough forms a cradle for luscious caramel. Press a thumb—or the back of a teaspoon—into each dough ball before baking, then spoon in dulce de leche when they come out of the oven. A light sprinkle of sea salt elevates every bite. They keep their flavor and texture for several days.

34. Cranberry Pistachio White Chocolate Bark

Garnet cranberries and emerald pistachios create a wreath-worthy color scheme. Spread melted white chocolate thinly on parchment, scatter with toppings, and chill. Break into shards once firm. Package in clear bags tied with red ribbon for instant stocking stuffers.

35. Chocolate Pecan Toffee

Making toffee at home is easier than it looks—just keep the sugar mixture moving and watch the thermometer. Pour the hot candy onto a greased sheet pan, then immediately sprinkle with chocolate chips so they melt and spread smoothly. Finish with toasted pecans for crunch. Once cool, break into shards and store airtight.

36. Tiramisu Yule Log

This mash-up delivers the coffee-soaked allure of tiramisu in a traditional Bûche de Noël shape. Bake a thin sponge sheet, brush with espresso, and slather with mascarpone cream before rolling up. Frost the outside lightly and dust with cocoa. It slices cleanly for a dramatic presentation.

37. Butterscotch Haystacks

Melted butterscotch chips coat crunchy noodles and salted peanuts for a no-bake treat ready in minutes. Drop spoonfuls onto parchment and let them set at room temperature. The sweet-salty combo keeps you reaching for “just one more.” They’re perfect for last-minute cookie swaps.

38. Fruitcake Biscotti

All the flavors of classic fruitcake find a new home in crisp biscotti. Soak dried fruit in rum or orange juice before folding into the dough to keep pieces tender. After the second bake, drizzle with a thin glaze. Dunking in hot tea softens them to perfection.

39. Peppermint Chocolate Pots de Crème

Blend hot cream with chocolate and egg yolks, pour into ramekins, and bake gently in a water bath for a custard that’s impossibly smooth. Chill, then top with softly whipped cream kissed with peppermint extract. A chocolate curl or mini candy cane finishes each jar. They can be made two days ahead.

40. Spiced Pear Galette

Free-form galettes skip the fuss of a pie plate while delivering buttery crust and tender fruit. Thinly slice ripe pears, toss with brown sugar and spices, and pile onto rolled dough. Fold the edges, brush with egg wash, and bake until bubbling and golden. Serve warm with a scoop of ice cream.

41. Coconut Rum Cake

Boxed yellow cake mix turns decadent with coconut milk and a splash of dark rum. A buttery rum glaze soaks into the warm cake for incredible moisture. Finish with a shower of toasted coconut flakes. It’s even better the second day when the flavors meld.

42. Chai Spiced Shortbread

Crushed cardamom, cinnamon, ginger, and black pepper perfume simple shortbread dough. Press into a square pan and cut while warm to avoid crumbling. The cookies are delicate yet sturdy enough for dunking. They store beautifully for up to two weeks.

43. Hazelnut Chocolate Rugelach

Cream cheese pastry wraps around Nutella and chopped toasted hazelnuts in this riff on the Jewish classic. Roll into logs, slice, and bake until golden and crisp at the tips. A brush of warm apricot jam adds shine. Serve slightly warm to highlight the gooey centers.

44. Cranberry Orange Bundt Cake

Bright citrus zest and juicy cranberries keep this cake from feeling heavy. Sour cream in the batter guarantees a tender crumb. Drizzle with a simple orange glaze while the cake is still warm. It makes a striking centerpiece with minimal decorating.

45. Irish Cream Brownie Trifle

Cube leftover brownies (or use store-bought) and layer them with a fluffy mousse spiked with Irish cream liqueur. Alternate layers until the bowl is full, finishing with whipped cream and chocolate curls. The flavors meld overnight, so it’s a great make-ahead dessert. Scoop into glasses for easy serving.

46. Peanut Brittle

Corn syrup and sugar cook to a glossy amber before baking soda aerates the mixture, creating brittleness. Stir in roasted peanuts and pour onto a greased pan, spreading quickly. As it cools, the candy hardens into a satisfying crunch. Store in tins with wax paper layers.

47. Cinnamon Roll Cookies

These slice-and-bake cookies capture everything you love about cinnamon rolls in handheld form. Roll sugar cookie dough with a buttery cinnamon filling, chill, and slice into swirls. After baking, drizzle with a simple powdered-sugar glaze. They freeze beautifully—both the dough log and baked cookies.

48. Maple Pecan Bread Pudding

Cube day-old brioche or challah and soak in a custard laced with maple syrup and toasted pecans. Bake until puffed and golden, with custardy centers. A finishing drizzle of warm maple syrup or a scoop of ice cream puts it over the top. It’s comfort food at its sweetest.

49. Cherry Chocolate Chip Icebox Cake

Alternate layers of chocolate wafer cookies, whipped cream, and cherry pie filling in a loaf pan. Chill overnight so the cookies soften into a cake-like texture. Slice to reveal striking stripes of cherry and chocolate. No oven required.

50. Snowflake Meringues

Egg whites whipped with sugar bake into airy clouds that melt on your tongue. Pipe snowflake shapes on parchment and bake low and slow to dry them out without browning. A pinch of blue sanding sugar roofs them with frost. Store in airtight containers away from humidity.

51. Gingerbread Rice Krispie Treats

Add molasses, cinnamon, and ginger to the melted marshmallow mixture for a holiday twist on the classic treat. Press into a pan and cool before cutting. A drizzle of white chocolate and festive sprinkles dress them up. They’re ready in under 15 minutes.

52. Orange Cardamom Panna Cotta

Gelatin sets a creamy mixture of milk, cream, sugar, and fragrant spices into a spoon-able dessert. Infuse with cardamom pods and fresh orange peel, then strain before chilling. The flavors are bright yet cozy. Serve straight from the fridge for a light finish to a rich meal.

53. Almond Pear Tart

Frangipane—a mixture of almond flour, butter, and eggs—provides a nutty base for tender poached pears. Arrange the fruit in elegant fans over the filling, then bake until the crust browns and the almond cream puffs slightly. Brush with apricot jam for shine. Slice thin wedges for serving.

54. White Chocolate Peppermint Popcorn

Microwave popcorn gets a sweet makeover with a drizzle of melted white chocolate. Toss quickly to coat, then add crushed candy canes before the chocolate sets so they stick to the kernels. Spread on parchment to cool. Package in clear bags for movie-night favors.

55. Caramel Pecan Cheesecake Bars

Creamy cheesecake bakes over a graham crust, then chills until firm. Pour a layer of homemade or store-bought caramel on top and scatter with pecans for crunch. Slice with a hot knife for clean edges. They freeze well if you want to bake ahead.

56. Chocolate Covered Marshmallows

Spearing marshmallows on festive straws keeps fingers tidy during dipping. Dunk each one into melted chocolate, letting excess drip off before adding toppings like graham crumbs, sprinkles, or coconut. Set on parchment until the chocolate firms. They make charming hot cocoa stirrers.

57. Cranberry Cheesecake Dip

Blend softened cream cheese with a little powdered sugar and vanilla, then swirl in tart cranberry sauce for a marbled effect. Serve with gingersnaps, vanilla wafers, or apple slices. The dip takes five minutes yet looks striking. Keep it chilled until guests arrive.

58. S’mores Fudge

Press crushed graham crackers mixed with butter into a lined pan for the crust. Pour quick chocolate fudge over it and chill partially before adding marshmallows. A brief pass under the broiler toasts the tops just like a campfire. Slice once completely cool.

59. Black Forest Cupcakes

Hollow out baked chocolate cupcakes and spoon in juicy cherry pie filling. Pipe stabilized whipped cream on top and garnish with shaved chocolate and a stemmed cherry. They deliver the flavors of the classic German cake without the fuss. Serve the same day for the freshest cream.

60. Spiced Hot Chocolate Cookies

Cocoa powder and warm spices flavor the dough, while mini marshmallows melted on top echo a mug of hot cocoa. Bake the cookies until just set, then press marshmallows on and return to the oven for a minute to puff. Finish with a sprinkle of cinnamon sugar. They’re best slightly warm.

61. Cranberry Orange Pavlova

The meringue shell bakes low and slow until crisp outside and marshmallow-soft inside. Pile with lightly sweetened whipped cream and tangy cranberry sauce, then grate fresh orange zest over the top. The contrast of textures is delightful. Assemble just before serving to keep the shell crisp.

62. Chocolate Toffee Saltine Crack

Saltine crackers act as a sturdy base for quick stovetop toffee. Once poured and baked, sprinkle with chocolate chips so they melt into a smooth layer. Chill, then snap into irregular pieces. The sweet, salty, and crunchy combo is unbelievably addictive.

63. Mini Banoffee Pie Jars

Banoffee pie shrinks into portable portions perfect for a dessert buffet. Layer graham crumbs or crushed digestives with thick dulce de leche and fresh banana rounds. Top with whipped cream and a dusting of cocoa. Assemble shortly before serving to keep bananas from browning.

64. German Pfeffernüsse Cookies

These bite-sized cookies pack aromatic black pepper, anise, and cloves. After baking, toss them in powdered sugar while still warm, then again once cool for a snowy coating. The flavors deepen over a few days, so bake them early in the season. Pair with mulled wine for a traditional touch.

65. Espresso Chocolate Truffles

Infuse warm cream with instant espresso, then pour over chopped dark chocolate to create a silky ganache. Once chilled, scoop and roll into balls before dusting with unsweetened cocoa. The espresso intensifies the chocolate flavor. Keep them refrigerated in a covered container.

66. Apple Cider Doughnut Holes

Reduce fresh apple cider on the stove to concentrate its flavor, then add it to a simple cake-doughnut batter. Fry small scoops until golden, then roll immediately in cinnamon sugar. They’re best eaten the same day, preferably while still warm. Serve alongside mugs of hot cider.

67. Maple Glazed Gingerbread Donuts

Baked—not fried—donuts get their flavor from molasses, ginger, and other warming spices. A quick dip in maple glaze adds sweetness and shine. Sprinkle with chopped candied ginger for an extra kick. They make a festive Christmas morning breakfast.

68. Brownie Mix Cookies

Turn a boxed brownie mix into chewy cookies by adding just eggs and butter. Scoop onto a sheet pan, top with extra chips, and bake until the edges set but centers remain soft. They cool into perfect handheld brownies. Keep a mix on hand for dessert emergencies.

69. Chocolate Dipped Candied Orange Slices

Simmer thin orange rounds in simple syrup until glassy, then dry on racks overnight. Dip each slice halfway in melted dark chocolate and let set. The result is a jewel-toned treat with bittersweet contrast. They’re lovely on a cheese board or tucked into cookie boxes.

70. Snickerdoodle Cheesecake Bars

Cinnamon-sugar cookie dough forms the crust and crumble for these creamy bars. A layer of vanilla cheesecake bakes on top, absorbing warm spice flavor. Chill fully before slicing so the layers stay distinct. Serve cold or at room temperature—either way, they wow.