25 Easy Festive Christmas Desserts 2025

The holiday season is upon us again, and I can’t think of a better way to celebrate than with some delicious homemade treats! As someone who’s been baking Christmas goodies for over 15 years, I’ve compiled my absolute favorite festive desserts that are not only impressive but also surprisingly simple to make.

Whether you’re hosting a grand Christmas dinner or just want to fill your home with the comforting scents of cinnamon, nutmeg, and vanilla, these 25 desserts will surely make your holiday season even more magical. From classic cookies to show-stopping cakes, there’s something here for everyone to enjoy!

1. Classic Gingerbread Cookies

There’s nothing that says “Christmas” quite like the warm, spicy aroma of gingerbread filling your home. These cookies are perfectly soft in the center with slightly crisp edges.

Ingredients:

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

Instructions:

  1. Whisk together flour, spices, baking soda, and salt in a bowl.
  2. In a separate bowl, cream butter and brown sugar until light and fluffy.
  3. Add egg, molasses, and vanilla to the butter mixture and mix well.
  4. Gradually add dry ingredients to wet ingredients until just combined.
  5. Divide dough in half, wrap in plastic, and refrigerate for at least 2 hours.
  6. Preheat oven to 350°F and line baking sheets with parchment paper.
  7. Roll out dough to 1/4-inch thickness and cut into shapes.
  8. Bake for 8-10 minutes and cool completely before decorating.

Serving suggestion:

Create a gingerbread decorating station with various colored icings, candies, and sprinkles for a fun family activity!

2. Matcha Crinkle Cookies

These eye-catching green cookies provide a unique twist on traditional crinkle cookies with the sophisticated flavor of matcha green tea powder.

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons high-quality matcha powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for coating)

Instructions:

  1. Whisk together flour, matcha powder, baking powder, and salt.
  2. Beat butter and sugar until light and fluffy, then add eggs one at a time.
  3. Add vanilla extract and mix well.
  4. Gradually add the dry ingredients and mix until just combined.
  5. Chill dough for at least 2 hours or overnight.
  6. Preheat oven to 350°F and line baking sheets with parchment paper.
  7. Roll dough into 1-inch balls, then coat generously in powdered sugar.
  8. Bake for 10-12 minutes until edges are set but centers are still soft.

Serving suggestion:

These elegant cookies pair beautifully with a cup of hot peppermint tea or a ceremonial matcha latte.

3. Peppermint Bark

This no-bake treat combines layers of dark and white chocolate infused with refreshing peppermint—perfect for gifting!

Ingredients:

  • 12 oz high-quality dark chocolate, chopped
  • 12 oz high-quality white chocolate, chopped
  • 1/2 teaspoon peppermint extract, divided
  • 10 candy canes, crushed

Instructions:

  1. Line a baking sheet with parchment paper.
  2. Melt dark chocolate in a heatproof bowl over simmering water.
  3. Stir in 1/4 teaspoon peppermint extract.
  4. Spread dark chocolate evenly on the prepared baking sheet and chill until set (about 15 minutes).
  5. Melt white chocolate and stir in remaining peppermint extract.
  6. Pour white chocolate over dark chocolate layer and immediately sprinkle with crushed candy canes.
  7. Refrigerate until completely hardened, about 1 hour.
  8. Break into pieces and store in an airtight container.

Serving suggestion:

Package in decorative tins or cellophane bags tied with festive ribbon for a homemade gift.

4. Eggnog Cheesecake

This luxurious cheesecake perfectly captures the flavor of the season’s favorite drink.

Ingredients:

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

Instructions:

  1. Preheat oven to 325°F. Mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan.
  2. Beat cream cheese and sugar until smooth.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in eggnog, flour, vanilla, nutmeg, and cinnamon.
  5. Pour batter over crust and place pan on a baking sheet.
  6. Bake for 50-60 minutes until center is almost set.
  7. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.
  8. Refrigerate overnight before serving.

Serving suggestion:

Top each slice with a dollop of whipped cream and a light dusting of freshly grated nutmeg.

5. Cranberry Orange Shortbread Cookies

These buttery shortbread cookies are studded with tart cranberries and fragrant orange zest.

Ingredients:

  • 1 cup unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange zest
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup dried cranberries, finely chopped

Instructions:

  1. Beat butter and powdered sugar until light and fluffy.
  2. Add vanilla and orange zest, mix well.
  3. Gradually add flour and salt, then fold in cranberries.
  4. Form dough into a log about 2 inches in diameter, wrap in plastic, and refrigerate for at least 2 hours.
  5. Preheat oven to 350°F and line baking sheets with parchment paper.
  6. Slice dough into 1/4-inch rounds and place on prepared baking sheets.
  7. Bake for 12-15 minutes until edges are lightly golden.
  8. Cool completely on wire racks.

Serving suggestion:

Create a beautiful cookie platter by alternating these with chocolate cookies for a festive color contrast.

6. Yule Log Cake (Bûche de Noël)

This classic French Christmas dessert looks impressive but is easier to make than you might think!

Ingredients for Cake:

  • 4 large eggs, separated
  • 2/3 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup cake flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder

Ingredients for Filling and Frosting:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder

Instructions:

  1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
  2. Beat egg whites until foamy, then gradually add 1/3 cup sugar until stiff peaks form.
  3. In another bowl, beat egg yolks with remaining sugar until thick and pale.
  4. Fold egg whites into yolk mixture.
  5. Sift in flour, cocoa powder, baking powder, and salt; fold gently.
  6. Spread batter evenly in prepared pan and bake for 12-15 minutes.
  7. Invert cake onto a powdered sugar-dusted towel, peel off parchment, and roll cake with the towel while still warm.
  8. Let cool completely while rolled.
  9. Make filling by whipping 1 cup cream with 1/4 cup powdered sugar and vanilla.
  10. Unroll cake carefully, spread with filling, and re-roll.
  11. For frosting, beat remaining cream with powdered sugar and cocoa powder.
  12. Cover cake with frosting, creating bark-like texture with a fork.

Serving suggestion:

Decorate with sugared cranberries, rosemary sprigs, and a light dusting of powdered “snow” for a woodland effect.

7. Peppermint Hot Chocolate Cookies

These cookies taste just like a mug of hot chocolate topped with a peppermint candy!

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mini marshmallows
  • 1 cup semisweet chocolate chips
  • 12 peppermint candies, crushed

Instructions:

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Whisk together flour, cocoa powder, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy, then beat in egg and vanilla.
  4. Gradually add dry ingredients and mix until just combined.
  5. Fold in chocolate chips.
  6. Drop tablespoons of dough onto prepared sheets and bake for 8 minutes.
  7. Press a few mini marshmallows into the center of each cookie and bake for 2-3 more minutes.
  8. While still warm, sprinkle with crushed peppermint candies.

Serving suggestion:

Stack a few cookies on a plate next to a mug of hot chocolate for a cozy treat on Christmas Eve.

8. Gingerbread Trifle

This show-stopping dessert features layers of spiced gingerbread cake, vanilla pudding, and whipped cream.

Ingredients:

  • 1 gingerbread cake (store-bought or homemade), cubed
  • 2 (3.4 oz) packages instant vanilla pudding mix
  • 4 cups cold milk
  • 3 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed gingersnap cookies
  • 1/4 cup caramel sauce

Instructions:

  1. Prepare pudding mix according to package directions using cold milk.
  2. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  3. In a large trifle dish, layer half the gingerbread cubes.
  4. Top with half the pudding, then a drizzle of caramel sauce.
  5. Add a layer of whipped cream and sprinkle with some crushed gingersnaps.
  6. Repeat layers, ending with whipped cream and remaining gingersnap crumbs.
  7. Refrigerate for at least 4 hours or overnight.

Serving suggestion:

Garnish with crystallized ginger pieces and a final drizzle of caramel sauce before serving.

9. Red Velvet Crinkle Cookies

These striking cookies have a beautiful crackled appearance and rich flavor.

Ingredients:

  • 3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon milk
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons red food coloring
  • 1 cup powdered sugar (for coating)

Instructions:

  1. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  2. Beat butter and sugar until light and fluffy, then add eggs one at a time.
  3. Mix in milk, vanilla, and food coloring.
  4. Gradually add dry ingredients until just combined.
  5. Chill dough for at least 4 hours or overnight.
  6. Preheat oven to 350°F and line baking sheets with parchment paper.
  7. Roll dough into 1-inch balls, then coat generously in powdered sugar.
  8. Bake for 10-12 minutes until edges are set but centers are still soft.

Serving suggestion:

Arrange on a white serving platter for dramatic contrast, alongside other holiday cookies for a festive cookie exchange.

10. Spiced Apple Cider Bundt Cake

This moist cake is infused with warm spices and real apple cider.

Ingredients for Cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup apple cider, reduced to 1/2 cup and cooled
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 2 cups peeled and diced apples

Ingredients for Glaze:

  • 2 cups powdered sugar
  • 3-4 tablespoons apple cider
  • 1/2 teaspoon cinnamon

Instructions:

  1. Preheat oven to 350°F and grease a 12-cup bundt pan.
  2. In a small saucepan, simmer 1 cup apple cider until reduced to 1/2 cup. Cool completely.
  3. Whisk together flour, baking powder, baking soda, salt, and spices.
  4. Cream butter and sugar until light and fluffy. Add eggs one at a time.
  5. Mix reduced cider, milk, and vanilla.
  6. Alternate adding dry ingredients and liquid mixture to the butter mixture.
  7. Fold in diced apples.
  8. Pour batter into prepared pan and bake for 50-60 minutes.
  9. Cool in pan for 15 minutes, then invert onto a wire rack.
  10. For glaze, whisk together powdered sugar, cider, and cinnamon. Drizzle over cooled cake.

Serving suggestion:

Serve with a dollop of vanilla bean whipped cream and a sprinkle of cinnamon.

11. Chocolate Peppermint Macarons

These delicate French cookies are filled with peppermint ganache for a sophisticated holiday treat.

Ingredients for Macaron Shells:

  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Ingredients for Filling:

  • 4 oz semi-sweet chocolate, chopped
  • 1/3 cup heavy cream
  • 1/4 teaspoon peppermint extract
  • Crushed candy canes for decoration

Instructions:

  1. Sift together almond flour, powdered sugar, and cocoa powder.
  2. Beat egg whites until foamy, add cream of tartar, then gradually add granulated sugar.
  3. Beat until stiff, glossy peaks form, then add vanilla.
  4. Fold dry ingredients into egg whites in three additions.
  5. Transfer batter to a piping bag and pipe 1.5-inch circles onto parchment-lined baking sheets.
  6. Tap sheets firmly on counter to release air bubbles.
  7. Let sit at room temperature for 30-45 minutes until tops are dry to the touch.
  8. Preheat oven to 300°F and bake for 15-18 minutes.
  9. Cool completely on sheets.
  10. For filling, heat cream until simmering, pour over chocolate, let sit 1 minute, then stir until smooth.
  11. Add peppermint extract and refrigerate until thickened.
  12. Pipe filling onto half the shells, top with remaining shells.
  13. Roll edges in crushed candy canes if desired.

Serving suggestion:

Display on a tiered serving plate for an elegant holiday dessert table centerpiece.

12. Pecan Pie Bars

All the flavor of pecan pie in a convenient bar form, perfect for holiday gatherings.

Ingredients for Crust:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup cold unsalted butter, cubed

Ingredients for Filling:

  • 4 large eggs
  • 1 cup corn syrup
  • 1 1/2 cups brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 3 cups pecans (2 cups chopped, 1 cup halves)

Instructions:

  1. Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.
  2. For crust, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
  3. Press mixture firmly into prepared pan and bake for 15 minutes.
  4. Meanwhile, whisk eggs, corn syrup, brown sugar, melted butter, and vanilla.
  5. Stir in chopped pecans and pour over hot crust.
  6. Arrange pecan halves on top in a decorative pattern.
  7. Bake for 30-35 minutes until filling is set.
  8. Cool completely before cutting into bars.

Serving suggestion:

Drizzle with a bit of melted chocolate for an extra special touch.

13. Cranberry White Chocolate Blondies

These festive blondies are studded with tart cranberries and sweet white chocolate.

Ingredients:

  • 1 cup unsalted butter, melted
  • 2 cups packed brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips
  • 1/2 cup chopped macadamia nuts (optional)

Instructions:

  1. Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.
  2. Whisk together melted butter and brown sugar until smooth.
  3. Add eggs and vanilla, mix well.
  4. Stir in flour, baking powder, and salt until just combined.
  5. Fold in cranberries, white chocolate chips, and nuts if using.
  6. Spread batter evenly in prepared pan.
  7. Bake for 25-30 minutes until edges are golden and center is set.
  8. Cool completely before cutting into squares.

Serving suggestion:

Dust with powdered sugar before serving for a snow-like effect.

14. No-Bake Peppermint Cheesecake

This easy, no-bake dessert is perfect for busy holiday schedules.

Ingredients for Crust:

  • 2 cups chocolate cookie crumbs
  • 1/3 cup unsalted butter, melted

Ingredients for Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream, whipped to stiff peaks
  • Red food coloring (optional)
  • 1/2 cup crushed candy canes, plus more for topping

Instructions:

  1. Mix cookie crumbs and melted butter, press into the bottom of a 9-inch springform pan.
  2. Beat cream cheese until smooth, then add powdered sugar and extracts.
  3. If desired, separate a small portion of the mixture and tint with red food coloring.
  4. Fold whipped cream into the white mixture, then fold in crushed candy canes.
  5. Pour over crust, then swirl in the red portion if using.
  6. Refrigerate for at least 6 hours or overnight.
  7. Before serving, top with additional crushed candy canes.

Serving suggestion:

Garnish with chocolate curls and a candy cane for a festive presentation.

15. Maple Pecan Rugelach

These bite-sized pastries feature a cream cheese dough and maple-pecan filling.

Ingredients for Dough:

  • 8 oz cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

Ingredients for Filling:

  • 3/4 cup pecans, finely chopped
  • 1/2 cup brown sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Ingredients for Topping:

  • 1 large egg beaten with 1 tablespoon water
  • 3 tablespoons granulated sugar mixed with 1 teaspoon cinnamon

Instructions:

  1. For dough, beat cream cheese and butter until smooth, then add sugar.
  2. Mix in flour and salt until just combined.
  3. Divide dough into 4 discs, wrap in plastic, and refrigerate for at least 2 hours.
  4. Mix all filling ingredients except melted butter.
  5. Working with one disc at a time, roll into a 9-inch circle on a floured surface.
  6. Brush with melted butter and sprinkle with filling.
  7. Cut circle into 12 wedges and roll each wedge from the wide end to the point.
  8. Place on parchment-lined baking sheets, curved side down.
  9. Refrigerate for 30 minutes.
  10. Preheat oven to 350°F.
  11. Brush rugelach with egg wash and sprinkle with cinnamon sugar.
  12. Bake for 18-20 minutes until golden brown.

Serving suggestion:

Serve with hot tea or coffee as part of a holiday dessert board.

16. Orange Cardamom Sugar Cookies

These aromatic cookies offer a sophisticated twist on traditional sugar cookies.

Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • Orange sugar for decorating (mix 1/2 cup sugar with orange food coloring)

Instructions:

  1. Whisk together flour, baking powder, salt, and cardamom.
  2. Cream butter and sugar until light and fluffy, then add eggs one at a time.
  3. Mix in orange zest and vanilla.
  4. Gradually add dry ingredients and mix until just combined.
  5. Chill dough for at least 2 hours.
  6. Preheat oven to 350°F and line baking sheets with parchment paper.
  7. Roll dough into 1-inch balls, then roll in orange sugar.
  8. Place on prepared sheets and flatten slightly with the bottom of a glass.
  9. Bake for 10-12 minutes until edges are just set.

Serving suggestion:

Package in cellophane bags tied with ribbon for a beautiful homemade gift.

17. Eggnog Panna Cotta

This silky-smooth Italian dessert gets a holiday makeover with eggnog flavors.

Ingredients:

  • 2 cups heavy cream
  • 1 cup eggnog
  • 1/2 cup granulated sugar
  • 1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 1/2 teaspoons unflavored gelatin
  • 3 tablespoons cold water

Instructions:

  1. Sprinkle gelatin over cold water in a small bowl and let stand for 5 minutes.
  2. In a saucepan, combine cream, eggnog, sugar, vanilla bean seeds and pod (if using), nutmeg, and cinnamon.
  3. Heat over medium heat until sugar dissolves and mixture is hot but not boiling.
  4. Remove from heat, stir in gelatin mixture until completely dissolved.
  5. Remove vanilla bean pod if used, then stir in vanilla extract if using.
  6. Pour into 6-8 ramekins or glasses.
  7. Refrigerate for at least 4 hours or overnight.

Serving suggestion:

Top with a sprinkle of cinnamon and freshly grated nutmeg, and serve with a crisp gingerbread cookie on the side.

18. Chocolate Espresso Snowcap Cookies

These rich chocolate cookies with a powdered sugar coating look like snow-capped mountains.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips, melted and cooled slightly
  • 1 cup powdered sugar (for coating)

Instructions:

  1. Whisk together flour, cocoa powder, espresso powder, baking powder, and salt.
  2. Cream butter and sugar until light and fluffy, then add eggs one at a time.
  3. Mix in vanilla and melted chocolate until well combined.
  4. Gradually add dry ingredients and mix until just combined.
  5. Chill dough for at least 2 hours or overnight.
  6. Preheat oven to 350°F and line baking sheets with parchment paper.
  7. Roll dough into 1-inch balls, then roll generously in powdered sugar.
  8. Place on prepared sheets and bake for 10-12 minutes until tops crackle.

Serving suggestion:

Stack in pyramids on a serving plate to emphasize their mountain-like appearance.

19. Spiced Persimmon Pudding

This British-style steamed pudding features seasonal persimmons and warm spices.

Ingredients:

  • 2 cups ripe persimmon pulp (from about 4 very soft Hachiya persimmons)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans
  • 1 cup raisins

Instructions:

  1. Butter a 2-quart pudding basin or heatproof bowl.
  2. Whisk together flour, baking soda, salt, and spices.
  3. In a large bowl, mix persimmon pulp, brown sugar, eggs, melted butter, and vanilla.
  4. Fold in dry ingredients, then nuts and raisins.
  5. Pour batter into prepared basin.
  6. Cover with a layer of parchment paper and a layer of foil, securing with kitchen string.
  7. Place in a large pot with enough simmering water to come halfway up the sides of the basin.
  8. Cover pot and steam for 2 hours, adding more water as needed.
  9. Let cool for 10 minutes before unmolding.

Serving suggestion:

Serve warm with a drizzle of warm caramel sauce or traditional hard sauce.

20. Cranberry Orange Bread Pudding

This comforting dessert combines the classic holiday flavors of cranberry and orange.

Cranberry orange bread pudding in a baking dish

Ingredients:

  • 1 loaf (about 1 pound) challah or brioche bread, cut into 1-inch cubes
  • 2 cups fresh cranberries
  • 2 tablespoons orange zest
  • 4 large eggs
  • 2 egg yolks
  • 1 cup granulated sugar
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons Grand Marnier or orange juice

Ingredients for Orange Sauce:

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup fresh orange juice
  • 2 tablespoons Grand Marnier (optional)
  • 1 tablespoon orange zest

Instructions:

  1. Preheat oven to 350°F and butter a 9×13-inch baking dish.
  2. Place bread cubes in prepared dish, scatter cranberries and orange zest over top.
  3. In a large bowl, whisk eggs, egg yolks, and sugar until light and fluffy.
  4. Add milk, cream, vanilla, salt, and Grand Marnier or orange juice.
  5. Pour mixture over bread and let soak for 30 minutes, occasionally pressing bread down.
  6. Bake for 45-50 minutes until custard is set and top is golden.
  7. For sauce, melt butter in a saucepan over medium heat.
  8. Add sugar and orange juice, stirring until sugar dissolves.
  9. Simmer for 5 minutes, then remove from heat and stir in Grand Marnier (if using) and orange zest.
  10. Serve bread pudding warm with orange sauce.

Serving suggestion:

Top each serving with a small scoop of vanilla ice cream and a mint sprig for a festive touch.

21. Chocolate Hazelnut Thumbprint Cookies

These nutty cookies filled with chocolate-hazelnut spread are irresistible.

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup finely chopped hazelnuts, toasted
  • 1/2 cup chocolate-hazelnut spread (like Nutella)
  • Powdered sugar for dusting

Instructions:

  1. Whisk together flour and salt.
  2. Cream butter and sugar until light and fluffy, then add egg yolks and extracts.
  3. Gradually add flour mixture an

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