19 Cozy Winter Baking Recipes for Festive Gatherings

There’s nothing quite like the warmth of the oven on a chilly winter day—especially when it’s filling your home with the scent of cinnamon, chocolate, or freshly baked bread. Whether you’re hosting a holiday gathering or simply craving some cozy comfort, these 19 winter baking recipes are your ticket to sweet (and savory) seasonal magic. Grab your apron—let’s bake some memories!

Classic Gingerbread Cookies

Nothing says holiday cheer like the warm, spicy aroma of freshly baked gingerbread cookies—perfect for decorating or enjoying with a cup of cocoa.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 tsp vanilla extract

Instructions:

1. 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 1/4 tsp salt. Set aside.
2. In a large bowl, beat 3/4 cup softened butter and 3/4 cup brown sugar until fluffy. Add 1 large egg, 1/2 cup molasses, and 1 tsp vanilla extract; mix until smooth.
3. Gradually stir the dry ingredients into the wet mixture until a stiff dough forms. Divide into two discs, wrap in plastic, and chill for at least 2 hours (or overnight).
4. Preheat oven to 350°F. Roll dough to 1/4-inch thickness on a floured surface and cut into shapes. Transfer to parchment-lined baking sheets.
5. Bake for 8–10 minutes until edges are just firm. Cool on sheets for 5 minutes, then transfer to a wire rack.

These cookies hold crisp edges with a slightly chewy center—ideal for intricate designs or simply dusting with sugar.

Tip: For extra shine, brush unbaked cookies with a light egg wash (1 egg + 1 tbsp water) before baking.

Peppermint Chocolate Brownies

These Peppermint Chocolate Brownies are fudgy, rich, and perfectly balanced with a refreshing peppermint twist—ideal for holiday baking or anytime you crave a festive treat.

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1/2 cup crushed peppermint candies (plus extra for topping)
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together 1 cup melted butter and 2 cups sugar until smooth. Beat in 4 eggs, one at a time, then stir in 1 tsp vanilla extract and 1 tsp peppermint extract.
3. Sift in 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp salt, mixing just until combined. Fold in 1/2 cup crushed peppermint candies and 1 cup chocolate chips.
4. Spread batter evenly into the prepared pan. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
5. Let cool completely, then sprinkle with extra crushed peppermint candies before slicing.

The crackly top and cool peppermint crunch against the dense chocolate base make these brownies irresistible. Tip: For extra gooeyness, underbake by 2–3 minutes—they’ll firm up as they cool!

Cinnamon Swirl Apple Pie

This twist on classic apple pie features a buttery cinnamon swirl layered into the filling—every slice is a sweet, spiced surprise!

Ingredients:

• 2 store-bought or homemade pie crusts (for bottom and top)
• 6 cups thinly sliced peeled apples (about 5–6 medium apples, like Granny Smith or Honeycrisp)
• 3/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp lemon juice
• 2 tbsp unsalted butter, melted
• 1/4 cup packed brown sugar (for the swirl)

Instructions:

1. Prep: Preheat oven to 375°F. Fit one pie crust into a 9-inch pie dish; set aside.
2. Make the swirl: In a small bowl, mix 1/4 cup brown sugar and 1/2 tsp cinnamon. Drizzle 1 tbsp melted butter over the bottom pie crust, then sprinkle the brown sugar mixture evenly over it.
3. Fill the pie: Toss apples with 3/4 cup granulated sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp salt, and 1 tbsp lemon juice. Pile into the crust, then drizzle with remaining 1 tbsp melted butter.
4. Top & bake: Cover with the second crust, crimp edges to seal, and cut vents. Bake for 45–50 minutes until the crust is golden and filling bubbles.

The cinnamon swirl caramelizes into a ribbon of spiced sweetness, making each bite extra cozy. Serve warm with a scoop of vanilla ice cream for the ultimate contrast!

Tip: For a glossy finish, brush the top crust with a little milk or beaten egg before baking.

Spiced Pumpkin Bread

This warmly spiced pumpkin bread is the ultimate cozy treat—moist, fragrant, and just sweet enough to feel like a hug in loaf form.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• ⅓ cup water

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ¾ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp ginger in a bowl.
3. In another bowl, beat 1 ½ cups sugar, ½ cup vegetable oil, and eggs until smooth. Mix in pumpkin puree and ⅓ cup water.
4. Gradually fold dry ingredients into the wet mixture until just combined (don’t overmix).
5. Pour batter into the prepared pan. Bake for 60–65 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret? A double hit of pumpkin—both in the batter and the natural moisture it adds—keeps every slice irresistibly tender.

Tip: For extra decadence, swirl in a handful of chocolate chips or top with cream cheese frosting after cooling.

Snowflake Sugar Cookies

These delicate snowflake sugar cookies are buttery, crisp, and perfect for decorating—ideal for holiday cookie swaps or winter baking projects.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• Royal icing and edible glitter (optional, for decorating)

Instructions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. Add 1 large egg and 1 tsp vanilla extract; mix until combined.
3. Whisk together 3 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until the dough comes together.
4. Roll dough to 1/4-inch thickness on a floured surface. Cut into snowflake shapes with cookie cutters and transfer to prepared sheets.
5. Bake for 10–12 minutes until edges are lightly golden. Cool completely before decorating with royal icing and edible glitter, if using.

The dough holds intricate shapes beautifully, making these cookies as pretty as they are tasty—just like freshly fallen snow!

Tip: Chill the dough for 30 minutes if it feels too soft for cutting detailed shapes.

Eggnog Cheesecake Bars

These creamy, spiced bars blend the festive flavors of eggnog into a decadent cheesecake—perfect for holiday parties or cozy nights in.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup eggnog
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions

1. Prep: Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper.
2. Crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press firmly into the pan. Bake for 10 minutes, then cool slightly.
3. Filling: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then mix in 1/2 cup eggnog, 1 tsp vanilla, 1/2 tsp nutmeg, 1/4 tsp cinnamon, and a pinch of salt.
4. Bake: Pour filling over crust. Bake 35–40 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.

The nutmeg-kissed custard filling sets into a velvety texture that’s rich but not overly sweet—just like your favorite eggnog!

Tip: For extra flair, dust with cinnamon or whipped cream before serving.

Hot Cocoa Cupcakes

These rich, chocolatey cupcakes taste like a cozy mug of hot cocoa—complete with a fluffy marshmallow frosting that’ll make you want to curl up by the fire.

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ cups granulated sugar
• 1 ½ tsp baking soda
• ¾ tsp baking powder
• ¾ tsp salt
• 2 large eggs
• ¾ cup whole milk
• ⅓ cup vegetable oil
• 2 tsp vanilla extract
• ¾ cup hot water
• 1 cup mini marshmallows (for topping)

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, ¾ cup cocoa powder, 1 ½ cups sugar, 1 ½ tsp baking soda, ¾ tsp baking powder, and ¾ tsp salt.
3. Add eggs, ¾ cup milk, ⅓ cup vegetable oil, and 2 tsp vanilla extract. Beat on medium speed until smooth, about 2 minutes.
4. Gradually mix in ¾ cup hot water (batter will be thin). Divide evenly among liners, filling each ⅔ full.
5. Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
6. Top each cupcake with mini marshmallows and broil for 30–60 seconds until toasted (watch closely!).

The secret? That splash of hot water deepens the chocolate flavor, just like real cocoa—and the toasted marshmallows add a nostalgic campfire crunch.

Tip: For extra decadence, drizzle with melted chocolate or sprinkle with crushed peppermint before serving.

Chocolate Peppermint Cupcakes

These festive cupcakes combine rich chocolate with cool peppermint for a holiday treat that’s as pretty as it is delicious.

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 buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp pure vanilla extract
• ½ tsp peppermint extract
• 1 cup crushed peppermint candies (plus extra for garnish)
• 1 batch vanilla buttercream frosting

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 buttermilk, vegetable oil, eggs, 1 tsp vanilla extract, and ½ tsp peppermint extract. Mix until just combined.
4. Fold in 1 cup crushed peppermint candies, then divide batter evenly among liners.
5. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
6. Frost with vanilla buttercream and sprinkle with extra crushed peppermints.

The crushed candies add a delightful crunch to every bite, while the peppermint extract keeps the flavor refreshing—not overpowering.

Tip: For extra minty flavor, swap half the vanilla extract in the frosting for peppermint extract!

Orange Cranberry Scones

These buttery scones strike the perfect balance between tart cranberries and bright citrus, with a tender crumb that’s irresistible fresh from the oven.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup dried cranberries
• 1 tbsp orange zest
• 1/2 cup heavy cream, plus 1 tbsp for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt. Cut in cold butter with a pastry cutter until pea-sized crumbs form.
3. Stir in dried cranberries and 1 tbsp orange zest. In a small bowl, whisk 1/2 cup heavy cream, egg, and 1 tsp vanilla. Pour into dry ingredients and mix just until dough comes together.
4. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to baking sheet, brush with 1 tbsp heavy cream, and sprinkle with turbinado sugar.
5. Bake for 18–20 minutes until golden. Cool 5 minutes before serving.

The orange zest adds a sunny pop of flavor, while the turbinado sugar gives the tops a delicate crunch. Perfect with a cup of Earl Grey!

Tip: Freeze unbaked scones for up to a month—just add 2–3 minutes to the baking time straight from the freezer.

Maple Pecan Sticky Buns

These gooey, caramel-kissed buns are the ultimate weekend treat—swirled with cinnamon and topped with crunchy pecans for the perfect bite.

Ingredients

• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 3 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted
• 1/2 cup packed dark brown sugar
• 1 tbsp ground cinnamon
• 1/2 cup pure maple syrup
• 1/4 cup heavy cream
• 1 cup chopped pecans

Instructions

1. In a bowl, whisk together warmed milk, 1/4 cup granulated sugar, and yeast. Let sit until foamy, 5 minutes.
2. In a stand mixer, combine flour and 1/2 tsp salt. Add yeast mixture, egg, and melted butter. Knead with a dough hook until smooth, 5 minutes. Cover and let rise until doubled, 1 hour.
3. Roll dough into a 12×16-inch rectangle. Sprinkle evenly with brown sugar and 1 tbsp cinnamon. Roll tightly into a log, then slice into 8 buns.
4. In a saucepan, simmer maple syrup and heavy cream for 2 minutes. Pour into a greased 9×13-inch pan and sprinkle with pecans. Arrange buns cut-side down.
5. Cover and let rise 30 minutes. Bake at 375°F for 25 minutes until golden. Immediately invert onto a tray.

The magic here? The maple syrup caramelizes into a glossy glaze that clings to every nook—no extra frosting needed!

Tip: For extra-gooey buns, drizzle any leftover pan syrup over the top before serving.

Winter Spice Cake with Cream Cheese Frosting

This warmly spiced cake is like a hug in dessert form—moist, fragrant, and topped with a tangy cream cheese frosting that balances the sweetness perfectly.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp ginger, and ¼ tsp cloves in a bowl.
3. In another bowl, beat ½ cup butter and ¾ cup brown sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla. Alternate adding the dry ingredients and ½ cup milk, mixing just until combined.
4. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
5. For the frosting, beat 4 oz cream cheese and 2 tbsp butter until smooth. Gradually add 1 cup powdered sugar and ½ tsp vanilla, beating until creamy. Spread over the cooled cake.

The secret here? The blend of warm spices melds into the cake as it bakes, creating a cozy depth that’s not overpowering—just irresistibly fragrant.

Tip: For extra flair, sprinkle the frosted cake with a pinch of cinnamon or candied ginger.

Caramel Apple Turnovers

These flaky, buttery turnovers are packed with sweet-tart apples and gooey caramel—perfect for a cozy morning treat or dessert.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup caramel sauce, plus extra for drizzling
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. Prep filling: Toss diced apples with 1/4 cup granulated sugar, 1 tbsp lemon juice, 1 tsp cinnamon, and 1/4 tsp salt in a bowl. Let sit 10 minutes to soften slightly.
2. Assemble: Roll puff pastry into a 12-inch square, then cut into 4 equal squares. Spoon apple mixture onto one half of each square, leaving a 1/2-inch border. Drizzle 1 tbsp caramel sauce over each portion of apples.
3. Fold & seal: Brush edges with beaten egg, fold pastry over filling, and crimp with a fork. Cut 2 small slits on top for steam.
4. Bake: Brush turnovers with remaining egg wash, sprinkle with 1 tbsp coarse sugar, and bake at 400°F for 20–25 minutes until puffed and golden.
5. Finish: Cool 5 minutes, then drizzle with extra caramel sauce.

The magic here? The caramel seeps into the layers as it bakes, creating pockets of sticky-sweet goodness in every bite.

Tip: For extra crunch, sprinkle chopped pecans over the caramel before folding.

White Chocolate Cranberry Cookies

These White Chocolate Cranberry Cookies are the perfect blend of sweet and tart, with chewy centers and crisp edges that’ll have everyone reaching for seconds.

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips
• 1 cup dried cranberries

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy (about 2 minutes). Add 2 eggs and 1 tsp vanilla extract, mixing until combined.
3. Whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until no dry streaks remain.
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 9–11 minutes until edges are lightly golden but centers are still soft.
6. Let cool on sheets for 5 minutes before transferring to a wire rack.

The melted white chocolate pockets and bursts of tangy cranberry make these cookies irresistible—especially when slightly warm!

Tip: For extra chewy cookies, chill the dough for 30 minutes before baking.

Chai Spiced Snickerdoodles

These cozy cookies blend the buttery warmth of classic snickerdoodles with the aromatic spice of chai—perfect for dunking in tea or enjoying straight off the baking sheet.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar, divided
• 2 large eggs
• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the butter and 1 ¼ cups sugar until fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each.
3. Whisk together the flour, cream of tartar, baking soda, and salt in a separate bowl. Gradually add to the butter mixture, mixing just until combined.
4. In a small bowl, stir together the remaining ¼ cup sugar, cinnamon, cardamom, ginger, cloves, and black pepper. Roll tablespoon-sized dough balls in the spiced sugar until coated, then place 2 inches apart on baking sheets.
5. Bake for 10–12 minutes until the edges are set but centers are still soft. Let cool on the sheets for 5 minutes before transferring to a rack.

The black pepper adds a subtle kick that balances the sweetness, making these cookies irresistibly complex. Tip: For extra chai flavor, steep a tea bag in melted butter before creaming it with the sugar.

Rustic Pear and Almond Tart

This buttery, free-form tart lets juicy pears and nutty almond frangipane shine—no fancy pie skills required!

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 ripe but firm pears, thinly sliced (⅛-inch)
• ½ cup almond flour
• ¼ cup granulated sugar
• 3 tbsp unsalted butter, softened
• 1 egg
• ½ tsp vanilla extract
• ¼ tsp salt
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment. Roll puff pastry into a 10-inch square on a floured surface; transfer to the sheet.
2. Frangipane: Whisk almond flour, ¼ cup granulated sugar, 3 tbsp butter, egg, ½ tsp vanilla, and ¼ tsp salt until smooth. Spread over pastry, leaving a 1½-inch border.
3. Arrange pears: Fan pear slices over frangipane in overlapping circles. Fold pastry edges over pears, pleating as you go.
4. Bake: Brush pastry with water; sprinkle with 1 tbsp turbinado sugar. Bake 25–30 minutes until crust is golden and pears are tender.

The magic here? The frangipane soaks into the pears as they bake, creating a custardy layer that’s impossible to resist.

Tip: For extra shine, brush baked tart edges with warm apricot jam.

Vanilla Bean Shortbread Cookies

These buttery, melt-in-your-mouth shortbread cookies are infused with real vanilla bean for a rich, aromatic flavor that’s worth every speck.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract)
• 2 cups all-purpose flour
• 1/4 tsp salt

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes. Mix in the scraped vanilla bean seeds (or extract).
3. Gradually add the flour and 1/4 tsp salt, mixing just until the dough comes together (don’t overwork it).
4. Roll dough into 1-inch balls, flatten slightly with your palm, and place on the baking sheet. Prick each cookie with a fork for classic shortbread texture.
5. Bake for 18–20 minutes, until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a rack.

The vanilla bean flecks give these cookies an elegant touch, while the tender crumb makes them irresistible with tea or coffee.

Tip: For extra sparkle, roll dough balls in coarse sugar before flattening.

Spiced Hot Cross Buns

These warmly spiced hot cross buns are soft, fragrant, and just sweet enough—perfect for Easter brunch or a cozy weekend treat.

• 1 cup warm whole milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 4 cups all-purpose flour, plus extra for dusting
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 large egg, plus 1 yolk
• 1/4 cup unsalted butter, melted and cooled
• 2/3 cup raisins or currants
• 1 tbsp honey (for glaze)

1. In a small bowl, whisk together warm milk, yeast, and 1 tbsp of the sugar. Let sit until foamy, about 5 minutes.
2. In a large bowl, mix flour, remaining sugar, cinnamon, nutmeg, cloves, and salt. Stir in yeast mixture, egg, yolk, and melted butter until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Fold in raisins.
3. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1.5 hours.
4. Divide dough into 12 equal pieces, roll into balls, and arrange on a parchment-lined baking sheet. Cover and let rise 45 minutes.
5. Preheat oven to 375°F. Bake buns for 18–20 minutes until golden. Brush warm buns with honey for shine.

The hint of cloves and nutmeg makes these buns extra aromatic, while the honey glaze adds a subtle floral touch.

Tip: For neat crosses, pipe a thick paste of 1/2 cup flour + 5 tbsp water onto buns before baking.

Banana Bread with Walnuts and Cinnamon

This cozy banana bread is studded with crunchy walnuts and warm cinnamon—perfect for using up those spotty bananas on your counter.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mix mashed bananas, 1/2 cup melted butter, 3/4 cup sugar, 1 egg, and 1 tsp vanilla until combined.
3. In another bowl, whisk 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon. Fold into the wet ingredients until just combined, then stir in 1/2 cup walnuts.
4. Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The cinnamon-kissed crumb stays incredibly moist thanks to the extra bananas, while the walnuts add just the right crunch. Tip: For extra flavor, toast the walnuts in a dry skillet for 2–3 minutes before chopping.

Dark Chocolate Cherry Biscotti

These Dark Chocolate Cherry Biscotti are a grown-up twist on the classic—crisp, dunkable, and packed with rich cocoa and tart dried cherries.

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup dried cherries, chopped
• 1/2 cup dark chocolate chunks

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Whisk together the 2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In a separate bowl, cream 1/2 cup butter and 3/4 cup sugar until fluffy. Beat in 2 eggs one at a time, then stir in 1 tsp vanilla extract.
4. Gradually mix dry ingredients into the wet until just combined. Fold in 3/4 cup dried cherries and 1/2 cup dark chocolate chunks.
5. Divide dough in half and shape into two 10-inch logs on the baking sheet. Bake for 25 minutes until firm to the touch.
6. Let cool for 15 minutes, then slice diagonally into 1/2-inch pieces. Lay slices cut-side down and bake for 10 more minutes per side until crisp.

The double-bake gives these biscotti their signature crunch, while the dark chocolate and cherries balance bitter and fruity notes—perfect with coffee or as a gift.

Tip: For extra decadence, drizzle melted chocolate over cooled biscotti and let set before serving.

Conclusion

There you have it—19 cozy winter baking recipes to make your festive gatherings extra special! Whether you’re craving cookies, cakes, or warm spiced treats, this list has something for everyone. We’d love to hear which recipes you try—leave a comment with your favorites, and don’t forget to share this roundup on Pinterest for more baking inspiration. Happy baking, and stay warm!