Frosted windows and cozy gatherings call for something sweet! Whether you’re baking for family feasts, cookie exchanges, or simply savoring the season, these 26 holiday treats are sure to delight. From classic cookies to show-stopping desserts, we’ve gathered the best recipes to make your celebrations extra special. Let’s dive into these delicious ideas and find your new festive favorite!
Classic Gingerbread Cookies with Spiced Icing
Let’s be honest—nothing says holiday season like the warm, spicy aroma of gingerbread cookies wafting through your kitchen. These classic treats are surprisingly simple to make, and that spiced icing adds just the right festive touch. You’ll have everyone asking for the recipe!
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 3 cups all-purpose flour
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/2 tsp salt
– 3/4 cup unsalted butter, softened
– 3/4 cup brown sugar, packed
– 1 large egg
– 1/2 cup molasses
– 1 tsp vanilla extract
– 2 cups powdered sugar
– 3 tbsp milk
– 1/4 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/2 tsp salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to cream 3/4 cup softened unsalted butter and 3/4 cup packed brown sugar for 2 minutes until light and fluffy.
4. Add 1 large egg, 1/2 cup molasses, and 1 tsp vanilla extract to the butter mixture, and beat on medium speed for 1 minute until smooth.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a dough forms—avoid overmixing to keep cookies tender.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Flatten each ball slightly with the bottom of a glass dipped in flour to prevent sticking.
8. Bake the cookies at 350°F for 8-10 minutes, until the edges are just set but centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely for 30 minutes.
10. For the icing, whisk together 2 cups powdered sugar, 3 tbsp milk, and 1/4 tsp ground cinnamon in a small bowl until smooth and drizzle-able.
11. Drizzle the spiced icing over the cooled cookies using a spoon or piping bag.
12. Allow the icing to set for 15 minutes before serving.
So, what makes these cookies special? They’re delightfully soft and chewy with a bold ginger-spice kick, and that cinnamon icing adds a sweet, aromatic finish. Try stacking them with a dusting of powdered sugar for a pretty holiday platter, or enjoy them warm with a glass of milk for the ultimate cozy treat.
Rich Chocolate Yule Log Cake
Visions of holiday gatherings just got sweeter with this rich chocolate yule log cake. You’ll love how its festive swirls and decadent flavor make it the star of any dessert table, and it’s surprisingly fun to put together.
Serving: 10 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 4 large eggs
– 3/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1/4 teaspoon salt
– 1 cup heavy cream
– 8 ounces semisweet chocolate, chopped
– 2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a large bowl, beat the 4 large eggs with an electric mixer on high speed for 5 minutes until thick and pale.
3. Gradually add the 3/4 cup granulated sugar while beating, continuing for 2 more minutes until fully incorporated.
4. Sift together the 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 teaspoon salt into the egg mixture.
5. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to deflate the batter.
6. Pour the batter into the prepared pan, spreading it evenly with an offset spatula to the edges.
7. Bake at 350°F for 12-15 minutes, until the cake springs back when lightly touched in the center.
8. Immediately invert the warm cake onto a clean kitchen towel dusted with the 2 tablespoons powdered sugar, and carefully peel off the parchment paper.
9. Starting from a short end, tightly roll the cake up with the towel inside, then let it cool completely on a wire rack for about 1 hour.
10. For the filling, heat the 1 cup heavy cream in a saucepan over medium heat until it just begins to simmer, then pour it over the 8 ounces chopped semisweet chocolate in a bowl.
11. Let the chocolate mixture sit for 2 minutes, then whisk until smooth to create a ganache, and refrigerate it for 30 minutes until spreadable.
12. Unroll the cooled cake, spread the ganache evenly over it, leaving a 1-inch border, and re-roll it tightly without the towel.
13. Transfer the rolled cake to a serving platter, seam-side down, and refrigerate for at least 2 hours to set.
14. Optionally, use a fork to create bark-like texture on the ganache or dust with more powdered sugar before serving.
Oozing with velvety chocolate, this cake boasts a moist, tender crumb that contrasts beautifully with the creamy ganache swirl. Serve it sliced on a festive platter, or get creative by garnishing with edible holly or a dusting of cocoa powder for a wintry touch—it’s sure to disappear fast at any holiday gathering!
Traditional Italian Panettone Bread
Craving something festive and delicious? You’ve come to the right place. Today, we’re diving into the world of traditional Italian panettone bread—a sweet, fluffy treat that’s perfect for the holidays or any special occasion. It’s easier to make at home than you might think, and the results are absolutely worth it.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup warm whole milk (110°F)
– 2 ¼ tsp active dry yeast
– ½ cup granulated sugar
– 4 cups all-purpose flour
– ½ tsp salt
– 3 large eggs
– ½ cup unsalted butter, softened
– 1 tsp vanilla extract
– 1 cup mixed candied fruit
– ½ cup golden raisins
Instructions
1. In a large bowl, combine 1 cup warm whole milk (110°F), 2 ¼ tsp active dry yeast, and ½ cup granulated sugar. Let it sit for 10 minutes until foamy.
2. Add 4 cups all-purpose flour and ½ tsp salt to the yeast mixture, stirring until a shaggy dough forms.
3. Mix in 3 large eggs, ½ cup unsalted butter (softened), and 1 tsp vanilla extract until fully incorporated.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough feels sticky, add a tablespoon of flour at a time.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 2 hours until doubled in size.
6. Punch down the dough and gently fold in 1 cup mixed candied fruit and ½ cup golden raisins until evenly distributed.
7. Transfer the dough to a greased 9-inch panettone mold or tall round pan, filling it halfway. Cover and let rise for 1 hour until it reaches the top of the mold.
8. Preheat your oven to 350°F. Bake the panettone for 45 minutes until the top is deep golden brown and a skewer inserted comes out clean. Tip: If it browns too quickly, tent it with foil.
9. Remove from the oven and cool completely in the pan on a wire rack for at least 2 hours. Tip: For best texture, let it cool upside down by hanging the panettone from a skewer to prevent collapsing.
What you get is a light, airy bread with a tender crumb and bursts of sweet fruit in every bite. The buttery vanilla flavor makes it irresistible on its own, but try toasting slices and serving them with a dollop of mascarpone for an extra indulgent treat. It’s a festive centerpiece that’ll have everyone asking for seconds!
Creamy Peppermint Bark Fudge
Ready for a holiday treat that’s as easy as it is delicious? This creamy peppermint bark fudge is the perfect festive dessert. You’ll love how simple it is to make and how impressive it looks on a holiday platter.
Serving: 36 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 3 cups white chocolate chips
– 1 (14 ounce) can sweetened condensed milk
– 1 teaspoon peppermint extract
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup semi-sweet chocolate chips
– 1 tablespoon coconut oil
– 1/2 cup crushed peppermint candies
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal later.
2. Combine the 3 cups white chocolate chips, the can of sweetened condensed milk, 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a medium saucepan.
3. Heat the mixture over low heat, stirring constantly with a rubber spatula, until the white chocolate chips are completely melted and the mixture is smooth, about 5 minutes. Tip: Keep the heat low to prevent the chocolate from seizing.
4. Immediately pour the melted white chocolate mixture into the prepared pan and spread it into an even layer with the spatula.
5. Let the white chocolate layer sit at room temperature for 10 minutes to set slightly.
6. While the first layer sets, combine 1 cup semi-sweet chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl.
7. Microwave the chocolate and oil in 30-second intervals, stirring well after each, until completely melted and smooth, about 1 to 1.5 minutes total. Tip: Stirring thoroughly prevents hot spots and ensures even melting.
8. Pour the melted dark chocolate over the set white chocolate layer and gently spread it into a thin, even top layer.
9. Immediately sprinkle the 1/2 cup crushed peppermint candies evenly over the wet dark chocolate layer, pressing them in lightly so they adhere.
10. Let the fudge set completely at room temperature for at least 2 hours, or in the refrigerator for 1 hour. Tip: For clean cuts, use a sharp knife warmed under hot water and wiped dry.
11. Once fully set, use the parchment paper to lift the fudge from the pan and transfer it to a cutting board.
12. Cut the fudge block into 36 squares, about 1 1/3-inch each.
All done! This fudge has a wonderfully creamy texture from the white chocolate base and a satisfying snap from the dark chocolate top. The peppermint flavor is festive without being overpowering. Try serving these squares stacked on a vintage plate or packaging them in clear bags as sweet homemade gifts.
Delightful Rum-Soaked Fruitcake
Diving into holiday baking? This rum-soaked fruitcake is a festive treat that’ll make your kitchen smell amazing. You’ll love how the rum infuses every bite with warm, cozy flavor—perfect for sharing with friends or gifting.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 75 minutes
Ingredients
– 2 cups mixed dried fruit (such as raisins, cranberries, and apricots)
– 1 cup dark rum
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
Instructions
1. In a medium bowl, combine 2 cups mixed dried fruit and 1 cup dark rum; let soak for 20 minutes to plump the fruit, stirring once halfway through.
2. Preheat your oven to 325°F and grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
3. In a large bowl, cream 1 cup unsalted butter and 1 cup granulated sugar together with an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Add 4 large eggs one at a time to the butter mixture, beating well after each addition to incorporate fully.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg until evenly combined.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—overmixing can make the cake dense.
7. Drain the soaked fruit, reserving 1/4 cup of the rum liquid for later, and fold the fruit gently into the batter with a spatula.
8. Pour the batter into the prepared pan and smooth the top with the spatula for even baking.
9. Bake at 325°F for 70–75 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Remove the cake from the oven and immediately brush the reserved 1/4 cup rum over the hot top to enhance moisture and flavor.
11. Let the cake cool in the pan on a wire rack for 15 minutes, then transfer it out to cool completely to prevent sogginess.
Now, slice into this rich, moist cake—it’s packed with boozy fruit and spiced warmth that deepens over a few days. Try serving it with a dollop of whipped cream or toasting slices lightly for a cozy breakfast treat.
Decadent Buche de Noel with Buttercream
Crafting a Buche de Noel is easier than you might think—this festive yule log cake brings holiday magic to your table. You’ll love the rich chocolate sponge rolled with creamy buttercream, and decorating it is half the fun!
Serving: 10 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 4 large eggs
– 3/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1/4 tsp salt
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract
– 2 tbsp whole milk
Instructions
1. Preheat your oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a large bowl, beat the 4 large eggs and 3/4 cup granulated sugar with a mixer on high speed for 5 minutes until pale and thick.
3. Sift the 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp salt together into the egg mixture, then gently fold until just combined—don’t overmix to keep the sponge light.
4. Pour the batter into the prepared pan, spreading it evenly with a spatula.
5. Bake at 350°F for 12-15 minutes until the top springs back when lightly touched.
6. Immediately invert the warm sponge onto a clean kitchen towel dusted with powdered sugar, carefully peel off the parchment, and roll it up with the towel from the short end; let it cool completely for 30 minutes to prevent cracking.
7. While the sponge cools, make the buttercream: beat the 1 cup unsalted butter in a bowl until creamy, about 2 minutes.
8. Gradually add the 2 cups powdered sugar, 1 tsp vanilla extract, and 2 tbsp whole milk, beating on medium speed until smooth and fluffy.
9. Unroll the cooled sponge, spread a thin layer of buttercream evenly over it, leaving a 1-inch border, then re-roll tightly without the towel.
10. Frost the outside of the log with the remaining buttercream, using a fork to create bark-like texture for a rustic look.
11. Chill the cake in the refrigerator for at least 1 hour before slicing to set the frosting.
Luxuriously moist and chocolatey, this Buche de Noel has a velvety buttercream that melts in your mouth. Serve it with a dusting of powdered sugar for a snowy effect or garnish with fresh berries for a pop of color—it’s sure to impress at any holiday gathering!
Zesty Lemon Snowball Cookies
Baking up a batch of these cookies is like capturing sunshine in a bite. They’re the perfect little treat to brighten your day, with a soft, melt-in-your-mouth texture and a burst of bright lemon flavor that’s not too sweet. You’ll love how simple they are to make, and they’re sure to become a new holiday favorite.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1/2 cup powdered sugar
– 1 tablespoon lemon zest
– 2 tablespoons fresh lemon juice
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/4 teaspoon salt
– 1 cup powdered sugar (for rolling)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream together 1 cup of softened unsalted butter and 1/2 cup of powdered sugar on medium speed until light and fluffy, about 2-3 minutes.
3. Add 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract to the butter mixture, and mix on low speed until just combined.
4. In a separate medium bowl, whisk together 2 1/4 cups of all-purpose flour and 1/4 teaspoon of salt until evenly distributed.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms and no dry streaks remain. Tip: Don’t overmix, or the cookies can become tough.
6. Scoop the dough by the tablespoon and roll it between your palms to form smooth, 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
7. Bake the cookies in the preheated oven for 10-12 minutes, or until the bottoms are just lightly golden and the tops are set but not browned. Tip: They’ll firm up as they cool, so it’s okay if they seem soft.
8. Let the cookies cool on the baking sheets for 5 minutes to set slightly.
9. While still warm but cool enough to handle, carefully roll each cookie in the remaining 1 cup of powdered sugar until fully coated. Tip: Rolling them warm helps the sugar stick better for that classic snowy look.
10. Transfer the coated cookies to a wire rack to cool completely, about 30 minutes.
11. Once fully cooled, give the cookies a second roll in the powdered sugar for an extra thick, snowy coating.
Vibrant with citrus, these cookies are delightfully tender and crumbly, melting away with each lemony bite. Their cheerful, powdered-sugar-dusted appearance makes them a festive addition to any cookie tray, and they pair wonderfully with a cup of hot tea or coffee for a cozy afternoon treat.
Crisp Almond Biscotti for Holiday Dipping
Dipping into a warm mug of cocoa or coffee during the holidays just got better with these crisp, nutty biscotti. You’ll love how they hold their shape perfectly for dunking, and they’re surprisingly simple to make at home. Let’s get baking!
Serving: 24 biscotti | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup whole almonds
Instructions
1. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until fully combined.
3. Crack 3 large eggs into a separate medium bowl and add 1 tsp vanilla extract, then whisk until smooth.
4. Pour the egg mixture into the dry ingredients and stir with a wooden spoon until a stiff dough forms.
5. Fold in 1 cup whole almonds until they are evenly distributed throughout the dough.
6. Divide the dough in half and shape each portion into a 12-inch-long log on the prepared baking sheet, spacing them at least 3 inches apart.
7. Bake for 25 minutes at 350°F until the logs are firm and lightly golden brown.
8. Remove the baking sheet from the oven and let the logs cool for 10 minutes on the sheet.
9. Reduce the oven temperature to 325°F.
10. Transfer one log at a time to a cutting board and use a serrated knife to slice it diagonally into 1/2-inch-thick pieces.
11. Arrange the slices cut-side down on the baking sheet and bake for 10 minutes at 325°F.
12. Flip each biscotti slice over and bake for another 10-15 minutes until they are dry and crisp to the touch.
13. Let the biscotti cool completely on a wire rack before serving.
Let these biscotti cool fully to achieve that signature snap—they’ll be crisp and golden with a sweet, nutty flavor from the almonds. Serve them alongside a pot of espresso for dipping, or package them in festive tins as homemade holiday gifts.
Warm Cinnamon-Sugar Coated Churros
Let’s be honest—nothing beats the cozy aroma of warm cinnamon-sugar churros on a chilly day. You’ll love how simple these crispy, golden treats are to whip up at home, bringing that fairground magic right to your kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup water
– 2 tbsp granulated sugar
– 1/2 tsp salt
– 2 tbsp unsalted butter
– 1 cup all-purpose flour
– 2 large eggs
– 1/2 cup granulated sugar
– 1 tsp ground cinnamon
– vegetable oil for frying
Instructions
1. In a medium saucepan, combine 1 cup water, 2 tbsp granulated sugar, 1/2 tsp salt, and 2 tbsp unsalted butter.
2. Heat the mixture over medium heat until it reaches a rolling boil, stirring occasionally with a wooden spoon.
3. Remove the saucepan from heat and immediately add 1 cup all-purpose flour all at once.
4. Stir vigorously with the wooden spoon for 2-3 minutes until the dough forms a smooth ball that pulls away from the sides of the pan.
5. Let the dough cool for 5 minutes at room temperature to prevent the eggs from cooking when added.
6. Crack 2 large eggs into the dough one at a time, beating thoroughly after each addition until fully incorporated and the mixture is glossy.
7. In a shallow bowl, whisk together 1/2 cup granulated sugar and 1 tsp ground cinnamon until evenly mixed; set aside.
8. Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 2 inches and heat to 375°F on a candy thermometer.
9. Transfer the dough to a piping bag fitted with a large star tip, then pipe 4-inch strips directly into the hot oil, cutting with scissors.
10. Fry the churros for 2-3 minutes per batch, flipping once with tongs, until they turn deep golden brown and crisp.
11. Remove the churros with a slotted spoon and drain on a paper towel-lined plate for 30 seconds to absorb excess oil.
12. While still warm, roll each churro in the cinnamon-sugar mixture until fully coated, tapping gently to remove excess.
Golden and crisp on the outside with a tender, airy center, these churros deliver a sweet cinnamon kick in every bite. Serve them warm with a side of chocolate sauce for dipping, or crumble them over ice cream for a fun dessert twist.
Buttery Pecan Pie Bars
These buttery pecan pie bars are the perfect holiday treat when you want all the cozy flavor of a classic pie without the fuss of making a crust from scratch. They’re rich, gooey, and packed with toasted pecans—ideal for your next cookie swap or potluck.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 3/4 cup unsalted butter, cold and cubed
– 3 large eggs
– 1 cup light corn syrup
– 1 cup packed light brown sugar
– 2 teaspoons vanilla extract
– 2 cups pecan halves
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt until combined.
3. Add the cold, cubed unsalted butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust.
5. Bake the crust in the preheated oven for 15 minutes, or until it is lightly golden around the edges.
6. While the crust bakes, in a large bowl, whisk the eggs until smooth and frothy.
7. Add the light corn syrup, packed light brown sugar, and vanilla extract to the eggs and whisk vigorously until the mixture is completely smooth and no sugar lumps remain.
8. Stir the pecan halves into the filling mixture until they are evenly coated.
9. Once the crust is done baking, pour the pecan filling over the hot crust and spread it into an even layer with a spatula.
10. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set around the edges and the center jiggles only slightly when you gently shake the pan.
11. Transfer the pan to a wire rack and let the bars cool completely in the pan, which will take about 2 hours, to allow the filling to firm up properly.
12. Use the parchment paper overhang to lift the cooled slab from the pan, then cut it into 16 even bars with a sharp knife.
Dense and chewy with a crisp, buttery shortbread base, these bars deliver that classic pecan pie caramel flavor in every bite. For a festive touch, dust them with powdered sugar or serve warm with a scoop of vanilla ice cream.
Fluffy Stollen Bread with Marzipan
Zipping through the holiday season? You’ll love this cozy, festive treat—it’s a soft, sweet bread packed with warm spices, dried fruit, and a surprise marzipan center that makes every slice special.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 cup whole milk, warmed to 110°F
– 1/2 cup unsalted butter, melted and cooled
– 2 large eggs, at room temperature
– 1 cup mixed dried fruit (such as raisins and candied citrus peel)
– 1/2 cup chopped almonds
– 8 oz marzipan, shaped into a log
– 2 tbsp unsalted butter, melted (for brushing)
– 1/2 cup powdered sugar (for dusting)
Instructions
1. In a large bowl, whisk together 4 cups all-purpose flour, 1/2 cup granulated sugar, 1 packet active dry yeast, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg until well combined.
2. Add 1 cup whole milk warmed to 110°F, 1/2 cup melted unsalted butter, and 2 large eggs to the dry ingredients, mixing with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding a little more flour if it sticks—this develops the gluten for a fluffy texture.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1-2 hours until doubled in size.
5. Punch down the risen dough and gently knead in 1 cup mixed dried fruit and 1/2 cup chopped almonds until evenly distributed, being careful not to overwork it.
6. Roll the dough into a 12×8-inch rectangle on a floured surface, then place the 8 oz marzipan log lengthwise down the center.
7. Fold one long side of the dough over the marzipan, then the other side, pinching the seams to seal—this creates the traditional stollen shape and traps the marzipan inside.
8. Transfer the loaf to a parchment-lined baking sheet, cover loosely with the towel, and let it rise again for 45-60 minutes until puffy.
9. Preheat your oven to 350°F while the dough rises for even baking.
10. Bake the stollen for 40-45 minutes until golden brown and sounds hollow when tapped on the bottom, rotating the pan halfway through for even color.
11. Remove from the oven and immediately brush the hot loaf with 2 tbsp melted unsalted butter for a soft crust, then let it cool completely on a wire rack.
12. Dust the cooled stollen generously with 1/2 cup powdered sugar just before serving to mimic a snowy finish.
Ripe with flavor, this stollen boasts a tender, cake-like crumb from the kneading and butter-brushing, with the marzipan adding a sweet, almond-rich core. Slice it thick for breakfast with coffee or toast it lightly to bring out the spices—it’s a holiday centerpiece that keeps giving.
Festive Cranberry Orange Tartlets
Ready to impress at your next holiday gathering? These festive cranberry orange tartlets are the perfect bite-sized treat. They combine sweet and tart flavors in a buttery crust that everyone will love.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar
– 1/4 tsp salt
– 3 tbsp ice water
– 1 cup fresh cranberries
– 1/2 cup orange juice
– 1/3 cup granulated sugar
– 1 tbsp cornstarch
– 1 tsp orange zest
– 1/4 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F.
2. In a food processor, pulse 1 1/2 cups all-purpose flour, 1/2 cup cold cubed unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp salt until the mixture resembles coarse crumbs.
3. Add 3 tbsp ice water, one tablespoon at a time, pulsing just until the dough comes together. Tip: Avoid overmixing to keep the crust tender.
4. Press the dough evenly into 12 mini tart pans, about 1/8-inch thick, and prick the bottoms with a fork.
5. Bake the crusts for 10 minutes at 375°F until lightly golden. Tip: Use pie weights or dried beans to prevent puffing if needed.
6. While the crusts bake, combine 1 cup fresh cranberries, 1/2 cup orange juice, 1/3 cup granulated sugar, and 1 tbsp cornstarch in a saucepan over medium heat.
7. Cook the mixture, stirring frequently, for 8-10 minutes until the cranberries burst and the filling thickens.
8. Remove from heat and stir in 1 tsp orange zest and 1/4 tsp vanilla extract.
9. Spoon the cranberry orange filling into the baked tartlet crusts, dividing it evenly.
10. Bake the filled tartlets for 15 minutes at 375°F until the filling is set and bubbly. Tip: Let them cool completely on a wire rack to firm up.
11. Just enjoy these tartlets chilled or at room temperature—the crisp crust pairs beautifully with the vibrant, tangy filling. Serve them with a dollop of whipped cream or as a festive addition to a dessert platter.
Conclusion
This collection truly offers something sweet for every festive occasion. We hope these 26 holiday sweets inspire your celebrations. Give a recipe a try, leave a comment telling us your favorite, and don’t forget to share the joy by pinning this roundup on Pinterest!
