30 Easy Christmas Dessert Recipes: Sweet Treats for the Holidays

The holiday season is all about creating memories with loved ones, and what better way to make those memories sweet than with delicious homemade desserts? Whether you're hosting a Christmas party, bringing treats to a family gathering, or simply indulging in some festive baking at home, having a variety of easy and delightful Christmas desserts on hand can make your celebrations even more special.

In this blog post, I’m sharing 30 easy Christmas dessert recipes that are perfect for adding a little extra sweetness to your holiday season. From classic cookies to decadent cakes, these treats are simple to make, yet festive enough to impress your guests. So, roll up your sleeves, preheat the oven, and get ready to whip up some of the most delicious holiday desserts with these sweet treats for the holidays.

1. Classic Sugar Cookies

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp cream of tartar
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 2 eggs
• 1 tsp vanilla extract
• Sprinkles or colored sugar for decoration

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, baking soda, and cream of tartar.
3. In a separate large bowl, beat the butter and sugar together until fluffy. Add eggs and vanilla, and continue mixing.
4. Gradually add the dry ingredients to the butter mixture, stirring until just combined.
5. Roll the dough into small balls and place them on a baking sheet, pressing them slightly with a fork or your hands.
6. Sprinkle with colored sugar or sprinkles.
7. Bake for 8-10 minutes, or until the edges are lightly golden. Cool on a wire rack.

2. Peppermint Bark

Ingredients:

• 12 oz dark chocolate chips
• 12 oz white chocolate chips
• 1 tsp peppermint extract
• 8-10 candy canes, crushed

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate chips in a microwave-safe bowl, stirring every 20-30 seconds until smooth.
3. Spread the melted dark chocolate evenly on the prepared baking sheet.
4. Melt the white chocolate chips and add the peppermint extract. Pour over the dark chocolate layer and spread evenly.
5. Sprinkle the crushed candy canes on top.
6. Refrigerate for 2 hours or until fully set. Break into pieces before serving.

3. Gingerbread Cookies

Ingredients:

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup brown sugar
• 1 egg
• 1/2 cup molasses
• Royal icing for decorating

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together flour, baking soda, spices, and salt.
3. In another bowl, beat together butter, brown sugar, egg, and molasses.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Roll the dough out on a floured surface to about 1/4 inch thickness. Cut out shapes with cookie cutters.
6. Bake for 8-10 minutes. Cool completely before decorating with royal icing.

4. Eggnog Cheesecake Bars

Ingredients:

• 1 ½ cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup melted butter
• 3 packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 cup eggnog

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Mix graham cracker crumbs, sugar, and melted butter, then press into the bottom of a greased 9x9 inch baking pan.
3. Beat together cream cheese and sugar until smooth, then add eggs, vanilla, nutmeg, and eggnog.
4. Pour the cheesecake mixture over the crust.
5. Bake for 45-50 minutes, until the center is set. Cool in the fridge for 4 hours before slicing.

5. Cranberry Orange Muffins

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 cup fresh cranberries, chopped
• Zest of 1 orange
• 1/2 cup orange juice

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat butter and sugar until creamy. Add eggs one at a time, beating well after each.
4. Mix in the flour mixture, then add cranberries, orange zest, and orange juice.
5. Spoon the batter into the muffin tin and bake for 20-25 minutes. Cool before serving.

6. Chocolate Crinkle Cookies

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup powdered sugar

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat together sugar, brown sugar, eggs, and vanilla.
4. Gradually add the dry ingredients to the wet ingredients.
5. Roll the dough into small balls, then coat each ball in powdered sugar.
6. Bake for 10-12 minutes. Cool before serving.

7. Snickerdoodle Cookies

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cream of tartar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 2 eggs

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt.
3. In a separate bowl, beat butter and sugar until creamy. Add eggs one at a time.
4. Gradually add the dry ingredients to the wet ingredients.
5. Roll dough into balls, then roll in cinnamon sugar.
6. Bake for 8-10 minutes. Cool before serving.

8. Mini Pecan Pies

Ingredients:

• 1 package refrigerated pie crusts
• 1 cup pecan halves
• 1 cup corn syrup
• 1/2 cup sugar
• 1/4 cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Roll out pie crusts and cut into circles to fit into a mini muffin tin.
3. In a bowl, whisk together corn syrup, sugar, butter, eggs, and vanilla.
4. Divide pecans among the mini crusts, then pour the syrup mixture over them.
5. Bake for 15-20 minutes, until set. Cool before serving.

9. Chocolate Fudge

Ingredients:

• 2 cups semisweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Line a baking dish with parchment paper.
2. Melt chocolate chips and sweetened condensed milk together in a saucepan over low heat.
3. Stir in vanilla extract and walnuts.
4. Pour into the prepared dish and refrigerate for 2 hours. Cut into squares before serving.

10. Red Velvet Cake Balls

Ingredients:

• 1 box red velvet cake mix
• 1 can cream cheese frosting
• 12 oz white chocolate chips

Instructions:

1. Bake the red velvet cake according to package instructions and let it cool.
2. Crumble the cake into a bowl and mix with cream cheese frosting.
3. Roll the mixture into small balls and chill in the fridge for 30 minutes.
4. Melt white chocolate chips and dip the cake balls into the chocolate.
5. Refrigerate until the chocolate hardens before serving.

11. Chocolate Peppermint Cupcakes

Ingredients:

• 1 box chocolate cake mix
• 1/2 cup water
• 1/2 cup vegetable oil
• 2 eggs
• 1/2 cup crushed peppermint candies
• 1 cup butter, softened
• 3 cups powdered sugar
• 1 tsp peppermint extract
• 2 tbsp milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
2. Prepare the cake mix according to the package instructions, adding crushed peppermint candies into the batter.
3. Bake the cupcakes for 18-20 minutes, then cool completely.
4. To make the frosting, beat together butter, powdered sugar, peppermint extract, and milk until smooth.
5. Frost the cupcakes with the peppermint buttercream, and garnish with more crushed peppermint if desired.

12. Christmas Tree Brownies

Ingredients:

• 1 box brownie mix (or homemade brownie batter)
• Green frosting (store-bought or homemade)
• Mini M&Ms or colored candy for decorations
• Pretzel sticks for tree trunks

Instructions:

1. Bake the brownies according to package instructions and let them cool completely.
2. Cut the brownies into triangles to resemble Christmas trees.
3. Pipe green frosting onto each brownie to form the tree shape.
4. Decorate with mini M&Ms, sprinkles, or candy for ornaments.
5. Insert a pretzel stick at the bottom of each tree to serve as the trunk.

13. Cinnamon Roll Christmas Wreath

Ingredients:

• 1 package refrigerated cinnamon rolls
• 1/4 cup powdered sugar
• 1 tbsp milk
• Red and green sprinkles

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking sheet.
2. Arrange the cinnamon rolls in a circular pattern on the sheet, forming a wreath.
3. Bake for 15-18 minutes, or until golden brown.
4. In a small bowl, mix powdered sugar and milk to make a glaze.
5. Drizzle the glaze over the baked cinnamon rolls and top with festive sprinkles.

14. Apple Cinnamon Streusel Muffins

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup finely chopped apples
• 1/2 cup sour cream
• 1/2 cup brown sugar
• 1/4 cup flour for streusel

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a bowl, whisk together flour, baking soda, cinnamon, and salt.
3. In another bowl, beat butter and sugar until fluffy. Add eggs, sour cream, and chopped apples.
4. Gradually add the dry ingredients to the wet mixture.
5. For the streusel, mix brown sugar, flour, and butter, then crumble over the top of the muffins.
6. Bake for 18-22 minutes, or until a toothpick comes out clean.

15. Pecan Snowballs

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup chopped pecans
• Extra powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cream together butter, powdered sugar, and vanilla extract.
3. Gradually add flour and pecans, mixing until combined.
4. Roll dough into small balls and place them on a baking sheet.
5. Bake for 12-15 minutes, until lightly golden.
6. While still warm, roll the cookies in powdered sugar and cool on a wire rack.

16. Chocolate-Dipped Strawberries

Ingredients:

• 1 lb fresh strawberries
• 8 oz semisweet chocolate chips
• 2 oz white chocolate chips (optional)

Instructions:

1. Wash and dry strawberries, making sure they're completely dry.
2. Melt the semisweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
3. Dip each strawberry into the melted chocolate, coating it halfway, then place it on parchment paper to set.
4. Optional: Melt white chocolate chips and drizzle over the dipped strawberries for a decorative touch.
5. Refrigerate for 30 minutes to allow the chocolate to set.

17. No-Bake Cheesecake Bites

Ingredients:

• 1 package cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup graham cracker crumbs
• 1 cup fresh fruit (strawberries, raspberries, or blueberries)

Instructions:

1. Beat together cream cheese, powdered sugar, and vanilla until smooth.
2. Roll the mixture into small bite-sized balls and then roll them in graham cracker crumbs.
3. Chill the bites in the refrigerator for at least 2 hours.
4. Before serving, top each bite with a piece of fresh fruit.

18. Caramel Apple Nachos

Ingredients:

• 2-3 apples, sliced thin
• 1/4 cup caramel sauce
• 1/4 cup chocolate chips
• 1/4 cup chopped nuts (optional)
• 1/4 cup mini marshmallows

Instructions:

1. Arrange apple slices on a large platter, overlapping them slightly.
2. Drizzle with caramel sauce and sprinkle with chocolate chips, nuts, and mini marshmallows.
3. Serve immediately for a sweet and crunchy holiday treat!

19. Holiday Fruitcake Cookies

Ingredients:

• 1 cup butter, softened
• 1 cup brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 ½ cups mixed dried fruit (raisins, cherries, cranberries)
• 1 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Beat butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition.
3. Whisk together flour and baking soda, then gradually add to the wet mixture.
4. Stir in the dried fruit and chopped pecans.
5. Drop spoonfuls of dough onto the prepared baking sheet and bake for 12-15 minutes. Cool before serving.

20. Eggnog Cupcakes

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup eggnog
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
2. Whisk together flour, baking powder, salt, and nutmeg.
3. Beat butter and sugar until creamy, then add eggs one at a time.
4. Add flour mixture alternately with eggnog, then stir in vanilla extract.
5. Spoon the batter into the cupcake liners and bake for 18-20 minutes. Let cool before frosting.

21. Gingerbread Truffles

Ingredients:

• 1 package gingerbread cookie mix
• 1/2 cup cream cheese, softened
• 8 oz white chocolate, chopped
• 1/2 tsp ground ginger
• 1/4 tsp cinnamon

Instructions:

1. Prepare the gingerbread cookie mix according to package instructions. Let cool completely.
2. Crumble the cooled cookies into small pieces and mix with softened cream cheese until a dough forms.
3. Roll the mixture into small balls and refrigerate for 30 minutes.
4. Melt the white chocolate and stir in ground ginger and cinnamon.
5. Dip each cookie ball into the white chocolate mixture, coating completely.
6. Return the truffles to the refrigerator for an additional 30 minutes to set.

22. Sugar Cookie Bars

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/4 cups sugar
• 2 eggs
• 1 tsp vanilla extract
• Sprinkles for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Cream together butter and sugar until light and fluffy, then add eggs one at a time, followed by vanilla extract.
4. Gradually mix in the dry ingredients until just combined.
5. Spread the dough onto the prepared baking sheet, pressing it evenly.
6. Bake for 20-25 minutes or until golden brown. Allow to cool completely before cutting into squares. Decorate with sprinkles.

23. Snowman Cake Pops

Ingredients:

• 1 box white cake mix
• 1/2 cup frosting
• 1/2 cup white chocolate chips
• Mini chocolate chips for eyes
• Orange candy for noses

Instructions:

1. Prepare the cake mix according to package instructions and bake in a round cake pan.
2. Once the cake has cooled, crumble it into a bowl and mix with frosting until it forms a dough-like consistency.
3. Roll the mixture into small balls and then mold them into snowman shapes.
4. Melt white chocolate chips and dip the cake pops, covering them completely.
5. Add mini chocolate chips for eyes and orange candy for noses.
6. Let the cake pops set in the refrigerator for 30 minutes.

24. Cranberry Pistachio Shortbread Cookies

Ingredients:

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 cup chopped dried cranberries
• 1/4 cup chopped pistachios
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat butter and powdered sugar until creamy.
3. Gradually add the flour, then stir in the cranberries, pistachios, and vanilla.
4. Roll dough into 1-inch balls and flatten with a fork.
5. Bake for 10-12 minutes or until the edges are golden. Cool on a wire rack.

25. Hot Chocolate Cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup cocoa powder
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup mini marshmallows

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, and cocoa powder.
3. Cream butter and sugar until fluffy, then add egg and vanilla.
4. Gradually add the dry ingredients to the wet mixture.
5. Stir in mini marshmallows and drop spoonfuls of dough onto the baking sheet.
6. Bake for 10-12 minutes. Let cool before serving.

26. White Chocolate Raspberry Fudge

Ingredients:

• 2 cups white chocolate chips
• 1 can sweetened condensed milk
• 1/2 cup raspberry jam
• 1/2 cup crushed graham crackers

Instructions:

1. Line an 8x8-inch baking dish with parchment paper.
2. In a saucepan, melt white chocolate chips with sweetened condensed milk over medium heat. Stir until smooth.
3. Pour the mixture into the prepared dish, spreading it evenly.
4. Swirl raspberry jam over the fudge and sprinkle with crushed graham crackers.
5. Refrigerate for 2 hours or until firm. Cut into squares.

27. Eggnog Fudge

Ingredients:

• 2 cups white chocolate chips
• 1 can sweetened condensed milk
• 1/4 tsp ground nutmeg
• 1/4 tsp vanilla extract

Instructions:

1. Line an 8x8-inch baking dish with parchment paper.
2. In a saucepan, melt white chocolate chips with sweetened condensed milk over low heat.
3. Stir in nutmeg and vanilla extract.
4. Pour the mixture into the prepared dish and spread evenly.
5. Refrigerate for at least 2 hours until set. Cut into squares before serving.

28. Peppermint Bark

Ingredients:

• 12 oz white chocolate chips
• 12 oz semisweet chocolate chips
• 1/2 cup crushed peppermint candies

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt semisweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
3. Pour the melted semisweet chocolate onto the prepared baking sheet and spread evenly.
4. Melt white chocolate chips in the same manner, then drizzle over the semisweet chocolate.
5. Sprinkle crushed peppermint candies over the top.
6. Refrigerate for 1-2 hours until set, then break into pieces.

29. Red Velvet Cake Balls

Ingredients:

• 1 box red velvet cake mix
• 1/2 cup cream cheese frosting
• 8 oz white chocolate chips

Instructions:

1. Prepare the red velvet cake mix according to package instructions and bake.
2. Once cooled, crumble the cake and mix with cream cheese frosting until it forms a dough.
3. Roll the mixture into balls and refrigerate for 30 minutes.
4. Melt white chocolate chips and dip each cake ball into the melted chocolate.
5. Allow the cake balls to set in the refrigerator for 30 minutes before serving.

30. Chocolate-Covered Cherry Clusters

Ingredients:

• 1 jar maraschino cherries
• 1 cup chopped pecans
• 8 oz semisweet chocolate chips

Instructions:

1. Drain the maraschino cherries and pat them dry with paper towels.
2. Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds.
3. Place a small amount of chopped pecans on a parchment-lined baking sheet.
4. Dip each cherry into the melted chocolate, coating it completely, and place it on top of the pecans.
5. Refrigerate for 1 hour or until the chocolate is set.

Conclusion

These 30 easy Christmas dessert recipes are sure to bring sweetness and cheer to your holiday season. Whether you’re making peppermint bark, gingerbread truffles, or snowman cake pops, each treat adds a festive touch to your celebrations. Enjoy baking and indulging in these delightful desserts with family and friends!