20 Delicious Easy Christmas Dessert Recipes Festive

‘Tis the season for sweet indulgences! Whether you’re hosting a holiday bash or simply craving festive treats, these 20 easy Christmas dessert recipes are your ticket to deliciousness without the stress. From cozy classics to show-stopping bites, we’ve got something for every cookie plate and dessert table. Get ready to impress—because ’tis also the season for effortless baking magic!

Peppermint Chocolate Bark

This festive peppermint chocolate bark is a holiday must-have—crunchy, minty, and ridiculously easy to make with just 4 ingredients!

Ingredients:

• 12 oz (2 cups) semi-sweet chocolate chips
• 1/2 tsp peppermint extract
• 1/2 cup crushed candy canes or peppermint candies
• 1/4 tsp flaky sea salt (optional)

Instructions:

1. Line a baking sheet with parchment paper. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth (about 1½ minutes total).
2. Stir in the 1/2 tsp peppermint extract until fully combined. Pour the melted chocolate onto the prepared sheet and spread into a ¼-inch-thick rectangle.
3. Immediately sprinkle the 1/2 cup crushed candy canes evenly over the chocolate, then lightly press them in with your fingers. If using, sprinkle the 1/4 tsp flaky sea salt on top.
4. Chill in the fridge for 30 minutes until firm, then break into rustic pieces. Store in an airtight container.

The contrast of rich chocolate, cool peppermint, and that satisfying snap makes this bark dangerously snackable—you’ll want to stash a batch just for yourself!

Tip: For extra shine, temper the chocolate by stirring in 1 tbsp vegetable oil before melting.

Christmas Tree Brownies

These festive brownies are a holiday hit—rich, fudgy, and decorated like adorable edible Christmas trees. Perfect for cookie swaps or a sweet centerpiece!

Ingredients:

• 1 box (18.3 oz) fudge brownie mix (plus ingredients listed on the box, typically eggs, oil, and water)
• 1 cup green vanilla frosting
• 24 mini star-shaped sprinkles
• 1/4 cup rainbow nonpareils or sprinkles
• 1/4 cup white chocolate chips, melted

Instructions:

1. Preheat oven to 350°F. Prepare the brownie mix according to package instructions and bake in a 9×13-inch pan for 25–28 minutes, until a toothpick inserted comes out with moist crumbs. Let cool completely.
2. Cut brownies into 12 triangles (about 3 inches tall) using a sharp knife. Wipe the knife between cuts for clean edges.
3. Spread a thin layer of green vanilla frosting over each triangle, leaving a 1/4-inch border at the base. Immediately sprinkle with rainbow nonpareils to mimic ornaments.
4. Pipe or drizzle melted white chocolate in zigzags for “garland,” then press a mini star sprinkle at the top of each tree.
5. Let set for 15 minutes before serving.

The contrast of chewy brownie, creamy frosting, and crunchy sprinkles makes every bite a holiday party. Plus, kids love customizing their own trees!

Tip: For cleaner cuts, chill brownies for 30 minutes before slicing.

Eggnog Cheesecake

This creamy, spiced cheesecake tastes like holiday cheer in every bite—perfect for impressing guests or treating yourself.

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup eggnog
• 1/4 cup all-purpose flour
• 2 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon

Instructions

1. Preheat oven to 325°F. Mix 2 cups graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter until combined. Press firmly into a 9-inch springform pan.
2. Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, blending after each.
3. Stir in eggnog, 1/4 cup flour, 2 tsp vanilla, 1/2 tsp nutmeg, and 1/4 tsp cinnamon until just combined. Pour over crust.
4. Bake for 50–55 minutes until edges are set but center slightly jiggles. Cool in the oven with the door cracked for 1 hour, then chill for 4+ hours.

The warm nutmeg and custardy eggnog make this cheesecake luxuriously rich—yet the graham cracker crust keeps it comforting.

Tip: For extra flair, top with whipped cream and a sprinkle of cinnamon before serving.

Cranberry White Chocolate Blondies

These Cranberry White Chocolate Blondies are the perfect mix of tart and sweet, with chewy edges and a soft center that’ll have everyone reaching for seconds.

• 1 cup (2 sticks) unsalted butter, melted
• 1 ½ cups packed light brown sugar
• 2 large eggs, room temperature
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup dried cranberries
• ¾ cup white chocolate chips

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together melted butter and 1 ½ cups brown sugar until smooth. Add eggs and 1 tbsp vanilla extract, mixing until fully combined.
3. Fold in 2 cups flour, 1 tsp baking powder, and ½ tsp salt until just incorporated. Gently stir in dried cranberries and white chocolate chips.
4. Spread batter evenly into the prepared pan. Bake for 25–28 minutes, until the edges are golden and the center is set but still slightly soft.
5. Let cool completely in the pan before slicing into squares.

The contrast of tart cranberries and creamy white chocolate makes these blondies irresistible—plus, they stay soft for days! Tip: For extra gooeyness, underbake by 1–2 minutes and chill before slicing.

Snowball Cookies

These buttery, melt-in-your-mouth snowball cookies are a holiday classic—dusty with powdered sugar and impossible to eat just one.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus 1 cup for rolling
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 tsp salt
• 3/4 cup finely chopped walnuts or pecans

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup powdered sugar, and vanilla extract with a mixer until light and fluffy, about 2 minutes.
3. Gradually mix in the flour and salt until just combined. Fold in the chopped nuts.
4. Roll dough into 1-inch balls and place 1 inch apart on the baking sheet. Bake for 12–14 minutes until bottoms are lightly golden (tops should stay pale).
5. Let cookies cool for 5 minutes, then roll each warm cookie in the remaining 1 cup powdered sugar. Cool completely, then roll again for a snowy finish.

The double sugar coating gives these cookies their signature snowy look—and an extra layer of sweetness that pairs perfectly with the nutty crunch.

Tip: For even more flavor, toast the nuts lightly before chopping and adding to the dough.

Chocolate Yule Log

This festive chocolate yule log is a showstopper dessert that’s easier to make than it looks—just roll with it (literally)!

Ingredients

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 2/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar, plus extra for dusting
• 1/2 cup chocolate ganache (melted chocolate + heavy cream)

Instructions

1. Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a large bowl, beat eggs and 3/4 cup granulated sugar for 5 minutes until thick and pale. Fold in 2/3 cup flour, 1/4 cup cocoa powder, 1 tsp baking powder, 1/4 tsp salt, and 1 tsp vanilla until just combined.
3. Spread batter evenly into the pan. Bake for 12–14 minutes until the cake springs back when touched.
4. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll cake tightly in the towel (starting from the short end). Let cool completely.
5. Beat 1 cup heavy cream and 1/4 cup powdered sugar until stiff peaks form. Unroll cake, spread with whipped cream, then re-roll (without the towel).
6. Frost the outside with 1/2 cup chocolate ganache. Use a fork to create bark-like texture. Chill 1 hour before slicing.

The magic? Rolling the cake warm ensures a crack-free spiral, while the ganache adds a glossy, wood-like finish perfect for holiday tables.

Tip: For extra realism, dust with powdered sugar “snow” and garnish with meringue mushrooms!

Christmas Pudding Truffles

These bite-sized truffles pack all the cozy flavors of traditional Christmas pudding into a no-bake treat that’s perfect for gifting or holiday snacking.

Ingredients:

• 2 cups crumbled leftover Christmas pudding (or store-bought)
• 1/4 cup heavy cream
• 1/4 cup dark chocolate chips
• 1 tbsp brandy (optional)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup dark chocolate melting wafers, for coating
• 2 tbsp crushed pistachios, for garnish

Instructions:

1. In a microwave-safe bowl, heat heavy cream for 30 seconds until steaming. Pour over dark chocolate chips and let sit 1 minute, then stir until smooth. Stir in brandy (if using), cinnamon, and nutmeg.
2. Mix chocolate ganache with crumbled pudding until fully combined. Roll into 1-inch balls (about 20) and freeze for 15 minutes to firm up.
3. Melt chocolate wafers according to package instructions. Using a fork, dip each chilled truffle into melted chocolate, tap off excess, and place on parchment paper. Immediately sprinkle with crushed pistachios before chocolate sets.
4. Let truffles harden at room temperature (about 1 hour) or refrigerate for 15 minutes.

The magic here? The ganache melds with the pudding’s dried fruit and spices, creating little flavor bombs with a fudgy center and crisp chocolate shell.

Tip: For extra shine, add 1 tsp coconut oil to the melting wafers—it helps the chocolate set smoother.

Mini Christmas Pavlovas

These festive mini pavlovas are like edible snow globes—crisp on the outside, marshmallowy inside, and topped with swirls of whipped cream and holiday berries.

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1/2 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup mixed fresh berries (raspberries, pomegranate arils, or sliced strawberries)
• Fresh mint leaves, for garnish (optional)

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a clean bowl, beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp white vinegar, 1 tsp cornstarch, and 1/2 tsp vanilla extract.
3. Spoon the meringue into 8 small nests (about 3″ wide) on the baking sheet. Use the back of a spoon to create slight wells in the centers. Bake for 1 hour, then turn off the oven and let cool inside for 30 minutes (this prevents cracking).
4. While pavlovas cool, whip 1 cup heavy cream and 2 tbsp powdered sugar to medium peaks. Dollop onto cooled meringues and top with 1/2 cup mixed berries. Garnish with mint leaves if desired.

The magic? That contrast between the shatteringly crisp shell and the cloud-like center makes every bite a holiday celebration.

Tip: For extra sparkle, dust pavlovas with edible gold glitter before serving!

Red Velvet Cupcakes with Cream Cheese Frosting

These rich, velvety cupcakes with tangy cream cheese frosting are a showstopper—perfect for birthdays or any day that calls for a little extra sweetness.

Ingredients

• 1 ¼ cups all-purpose flour
• ¾ cup granulated sugar
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp cocoa powder
• ¾ cup vegetable oil
• ½ cup buttermilk, room temperature
• 1 large egg, room temperature
• 1 tbsp red food coloring
• ½ tsp vanilla extract
• ½ tsp distilled white vinegar
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together 1 ¼ cups flour, ¾ cup sugar, ½ tsp baking soda, ½ tsp salt, and 1 tbsp cocoa powder.
3. In another bowl, mix ¾ cup vegetable oil, ½ cup buttermilk, egg, 1 tbsp red food coloring, ½ tsp vanilla, and ½ tsp vinegar until smooth. Gradually stir into dry ingredients until just combined.
4. Divide batter evenly among liners (about ¾ full). Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
5. For frosting, beat 4 oz cream cheese and ¼ cup butter until fluffy. Gradually add 1 ½ cups powdered sugar and ½ tsp vanilla, beating until smooth. Pipe or spread onto cooled cupcakes.

The secret to their signature tender crumb? A touch of vinegar reacts with the buttermilk for the perfect rise.

Tip: For deeper red color, use gel food coloring instead of liquid.

Christmas Spice Cake

This warmly spiced cake is like a hug in dessert form—perfect for holiday gatherings or a cozy night in with cocoa.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, ¼ tsp nutmeg, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ¾ cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until fluffy (2–3 minutes). Add eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
5. Pour batter into the prepared pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The blend of warming spices and buttermilk keeps this cake irresistibly moist—no frosting needed, though a dusting of powdered sugar wouldn’t hurt!

Tip: For extra depth, swap ¼ cup of the buttermilk for molasses.

Caramel Apple Pie Bars

These gooey caramel apple pie bars combine the cozy flavors of spiced apples and buttery shortbread—perfect for slicing and sharing (or not!).

Ingredients

• For the crust & topping: 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp salt, 1 cup cold unsalted butter (cubed)
• For the filling: 3 medium apples (peeled and diced), 1/4 cup caramel sauce, 1/4 cup brown sugar, 1 tbsp lemon juice, 1 tsp cinnamon, 1/4 tsp nutmeg

Instructions

1. Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper.
2. Make the crust: In a bowl, mix 2 cups flour, 1/2 cup granulated sugar, and 1/2 tsp salt. Cut in 1 cup cold butter until crumbly. Press 2/3 of the mixture into the pan. Bake for 15 minutes.
3. Prepare filling: Toss diced apples with 1/4 cup caramel sauce, 1/4 cup brown sugar, 1 tbsp lemon juice, 1 tsp cinnamon, and 1/4 tsp nutmeg. Spread over warm crust.
4. Sprinkle remaining crumb mixture on top. Bake 35–40 minutes until golden and bubbly. Cool completely before slicing.

The magic here? The shortbread crust soaks up the caramel-apple juices, turning tender yet sturdy—no soggy bottoms!

Tip: For clean cuts, chill bars for 1 hour before slicing with a sharp knife.

Peppermint Mocha Cupcakes

These festive cupcakes combine rich chocolate, a hint of coffee, and a refreshing peppermint swirl—perfect for holiday gatherings or cozy winter baking.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup strong brewed coffee, cooled
• ½ cup vegetable oil
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• ½ cup crushed peppermint candies (plus extra for garnish)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp peppermint extract

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. Add 1 cup coffee, ½ cup oil, 1 tbsp vinegar, and 2 tsp vanilla. Mix until smooth, then fold in ½ cup crushed peppermints.
4. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat 1 cup heavy cream, 2 tbsp powdered sugar, and ½ tsp peppermint extract to stiff peaks. Pipe onto cupcakes and sprinkle with extra crushed candies.

The coffee deepens the chocolate flavor, while the peppermint frosting adds a cool, crunchy contrast—no one will guess these are vegan-friendly!

Tip: For extra mocha richness, dust cupcakes with cocoa powder before serving.

Festive Rice Krispie Treats

These colorful, crunchy treats are a holiday hit—easy to make and impossible to resist!

Ingredients:

• 6 cups Rice Krispies cereal
• 10 oz mini marshmallows
• 3 tbsp unsalted butter
• 1/4 tsp vanilla extract
• 1/2 cup festive sprinkles (red/green or holiday-themed)
• Pinch of salt

Instructions:

1. Melt 3 tbsp unsalted butter in a large pot over low heat. Add 10 oz mini marshmallows and stir until completely melted, about 5 minutes.
2. Remove from heat and stir in 1/4 tsp vanilla extract and a pinch of salt.
3. Quickly fold in 6 cups Rice Krispies cereal and 1/2 cup festive sprinkles until evenly coated.
4. Press the mixture firmly into a greased 9×13-inch pan using a spatula or wax paper. Let cool for 30 minutes before cutting into squares.

The sprinkles add a cheerful crunch and make these treats as fun to look at as they are to eat! For clean cuts, use a sharp knife lightly coated with cooking spray.

Tip: Swap the sprinkles for crushed peppermint candies for a cool minty twist.

Chocolate Dipped Shortbread Cookies

Buttery, crumbly shortbread meets rich chocolate in these irresistible cookies—perfect for gifting or savoring with a cup of coffee.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 6 oz semi-sweet chocolate, chopped
• 1 tsp coconut oil (optional, for smoother dipping)

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 1/2 cup sugar until fluffy. Mix in 1 tsp vanilla.
3. Gradually add 2 cups flour and 1/4 tsp salt, mixing just until combined (dough will be slightly crumbly).
4. Roll dough into 1-inch balls, flatten slightly, and place on the baking sheet. Bake for 18–20 minutes until edges are lightly golden. Cool completely.
5. Melt 6 oz chocolate and 1 tsp coconut oil (if using) in a double boiler or microwave in 30-second intervals, stirring until smooth. Dip each cookie halfway, letting excess drip off. Place on parchment to set.

The magic here? The contrast of crisp shortbread against the glossy chocolate shell—it’s a texture lover’s dream.

Tip: For festive flair, sprinkle sea salt or crushed nuts on the chocolate before it sets.

Christmas Trifle with Berries

Christmas Trifle with Berries

This festive trifle layers juicy berries, fluffy cake, and creamy custard for a showstopping dessert that’s as easy as it is gorgeous.

Ingredients:

• 1 (16 oz) pound cake, cut into 1-inch cubes
• 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 cup heavy cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 cup raspberry jam

Instructions:

1. In a bowl, whisk together the vanilla pudding mix and cold whole milk until thickened, about 2 minutes. Chill for 5 minutes.
2. In another bowl, whip the heavy cream, granulated sugar, and vanilla extract to stiff peaks, about 3–4 minutes.
3. Gently fold half of the whipped cream into the pudding mixture until smooth.
4. In a trifle dish or large glass bowl, layer half the pound cake cubes, then spread 2 tbsp raspberry jam over them. Top with half the berries, followed by half the pudding mixture. Repeat layers.
5. Spread the remaining whipped cream over the top and garnish with extra berries. Chill for at least 2 hours before serving.

The jam adds a tangy sweetness that balances the rich custard, while the fresh berries keep every bite bright and juicy—perfect for holiday gatherings!

Tip: For a boozy twist, brush the pound cake with a splash of sherry or Grand Marnier before layering.

Hot Chocolate Fudge Cake

This Hot Chocolate Fudge Cake is the ultimate indulgence—rich, gooey, and packed with deep chocolate flavor that melts in your mouth.

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup hot water
• 1/2 cup semisweet chocolate chips

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup cocoa powder, 1 tsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup whole milk, 1/4 cup vegetable oil, and 1 tsp vanilla extract. Stir until just combined.
4. Pour 1/2 cup hot water into the batter and mix until smooth (the batter will be thin). Fold in 1/2 cup chocolate chips.
5. Pour batter into the prepared pan and bake for 30–35 minutes, until the edges pull away from the pan but the center stays slightly fudgy.
6. Let cool for 10 minutes before serving.

The magic of this cake? It bakes up with a crackly top and a molten center—like a cross between brownies and pudding. Serve warm with a scoop of vanilla ice cream for maximum decadence.

Tip: For extra richness, swap the water for hot coffee—it deepens the chocolate flavor without tasting like coffee.

Gingerbread Cupcakes with Cinnamon Frosting

These warmly spiced cupcakes are like a hug in dessert form—soft, fragrant, and topped with a fluffy cinnamon frosting that’ll have everyone sneaking seconds.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup packed brown sugar
• 1 large egg
• ½ cup molasses
• ½ cup hot water
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, baking soda, 1 ½ tsp ginger, 1 tsp cinnamon, cloves, and ½ tsp salt in a bowl.
3. Beat ½ cup butter and brown sugar until fluffy. Add egg and molasses; mix until smooth.
4. Alternately add dry ingredients and hot water to the batter, mixing just until combined.
5. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, beat cream cheese and ¼ cup butter until smooth. Gradually add powdered sugar, 1 tsp vanilla, and ½ tsp cinnamon; whip until fluffy. Pipe onto cooled cupcakes.

The molasses gives these cupcakes a deep, caramelized richness, while the cinnamon frosting adds a sweet, spicy contrast that’s downright addictive.

Tip: For extra flair, sprinkle cupcakes with a pinch of cinnamon or crushed gingersnap crumbs before serving.

White Chocolate Cranberry Cookies

These soft, chewy cookies are studded with creamy white chocolate and tart dried cranberries—a sweet-tart combo that’s downright addictive.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup white chocolate chips
• 1 cup dried cranberries

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, beat butter, ¾ cup granulated sugar, and ¾ cup brown sugar until fluffy. Add eggs and 1 tsp vanilla; mix until smooth.
3. In another bowl, whisk 2 ¼ cups flour, 1 tsp baking soda, and ½ tsp salt. Gradually stir into the butter mixture until just combined.
4. Fold in 1 cup white chocolate chips and 1 cup dried cranberries.
5. Drop dough by rounded tablespoons onto baking sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are lightly golden.
6. Let cool on sheets for 5 minutes, then transfer to a wire rack.

The contrast of rich white chocolate and zippy cranberries makes these cookies pop—perfect for gifting or sneaking straight from the cookie jar.

Tip: For extra-chewy cookies, slightly underbake them (they’ll firm up as they cool).

Festive Fruit Tart

This vibrant tart is as stunning as it is delicious, with a buttery crust, creamy filling, and a rainbow of fresh fruit—perfect for impressing guests or treating yourself!

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 3-4 tbsp ice water
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups mixed fresh fruit (strawberries, kiwi, blueberries, etc.)
• 1/4 cup apricot jam, warmed

Instructions

1. Make the crust: In a food processor, pulse 1 1/4 cups flour, 1/2 cup cold butter, 1/4 cup granulated sugar, and 1/4 tsp salt until crumbly. Add 3-4 tbsp ice water, 1 tbsp at a time, until dough comes together. Press into a 9-inch tart pan and chill 30 minutes.
2. Preheat oven to 375°F. Bake crust for 15-18 minutes until golden. Cool completely.
3. Prepare filling: Beat 8 oz cream cheese, 1/4 cup powdered sugar, and 1 tsp vanilla until smooth. Spread over cooled crust.
4. Arrange 2 cups mixed fruit on top in a decorative pattern. Brush with 1/4 cup warmed apricot jam for shine.
5. Chill 1 hour before slicing. Serve cold.

The contrast of the crisp crust, velvety filling, and juicy fruit makes every bite a celebration—ideal for brunches or special occasions!

Tip: For a quicker version, use a pre-made shortbread crust and skip steps 1-2.

Conclusion

With these 20 easy and festive Christmas desserts, your holiday spread is sure to impress! Whether you’re baking for a crowd or just treating yourself, there’s something here for everyone. Don’t forget to try your favorites, leave a comment with your top pick, and share the love on Pinterest. Happy baking—and happy holidays!