From no-bake fudge and truffles to spiced cakes and chewy cookies, these easy Christmas desserts make enjoying sweet treats simple and stress-free all season long.
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Hot Chocolate Cookies
From the Recipe Creator:
Using hot cocoa mix and marshmallow bits in the cookie dough really makes these hot chocolate cookies taste like the cozy drink. —Lisa Kaminski, Wauwatosa, Wisconsin
These cheery cookies are guaranteed to please a crowd. For the best results, use instant cocoa mix. If you don’t usually drink hot chocolate, you can use up the rest of the box in these clever recipes using hot chocolate mix.
2/64
Easy Peanut Brittle
From the Recipe Creator:
Whenever my grandmother was in the kitchen, everything had to be "just so" to guarantee her time-tested results. Watching her make this peanut brittle is one of my favorite memories, and I'm glad I can pass on this delicious recipe. —Karen Grenzow, Sumas, Washington
This peanut brittle recipe is simple enough for beginners to master, especially if you have a candy thermometer. That way, you can ensure the sugar mixture reaches the right temperature to give the brittle a texture everyone will love.
3/64
Cinnamon Bagel Bread Pudding
From the Recipe Creator:
My son works at a bagel shop and always brings home leftover cinnamon bagels. We hate to waste food since we are a large family with five kids, so I came up with this incredible-tasting bread pudding that everyone loves. —Rebecca Moreland, Bristol, Tennessee
This holiday-worthy bread pudding can be prepped in only 20 minutes, but we recommend letting it rest in the refrigerator for an hour before baking. Resting helps the flavors come together so the cinnamon flavor really shines.
4/64
Bread Pudding Pie
From the Recipe Creator:
This unique dessert, a combination of pie and bread pudding, was created by my paternal grandmother's family. They had a farm and made their own bread, which made this a low-cost dessert. —Kelly Barnes, Lexington, Indiana
You can make this unique dessert with any store-bought or homemade pie crust. After baking, you’ll chill the pie for a few hours to help the bread pudding set. If you want to enjoy it warm, gently reheat it in the oven before serving.
5/64
Pecan Pie Bars
From the Recipe Creator:
These bars are decadently rich—just like pecan pie! They’re sure to disappear from the dessert table at your next gathering, so you might want to save one for later before putting them out. —Carolyn Custer, Clifton Park, New York
These bars have the perfect balance of crunchy topping and ooey-gooey filling. If you can’t find milk chocolate toffee bits at the store, try substituting smashed pieces of your favorite toffee candy bar.
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Flourless Chocolate Torte
From the Recipe Creator:
Here's the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. —Kayla Albrecht, Freeport, Illinois
Serve this easy, decadent cake with whipped cream and a sprinkle of crushed candy canes for a dessert that tastes like a mug of peppermint hot chocolate.
7/64
Cranberry Amaretto Bread Pudding
From the Recipe Creator:
This is an update to a recipe that's been in our family for three generations. The combination of white chocolate and amaretto mingled with seasonal cranberry is my favorite way to end any celebration's meal. —Jennifer Evans DaCastello, Virginia Beach, Virginia
Amaretto (an almond-flavored liqueur) is mixed with melted butter and white baking chips to create a decadently sweet sauce. Drizzle it over the cranberry bread pudding, then stand back and watch your guests devour this seasonal treat.
8/64
Raspberry Bars with Coconut
From the Recipe Creator:
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough. I wound up with these yummy treats, now a family favorite. —Amanda Denton, Barre, Vermont
Raspberry, white chocolate and coconut—what more could you want in a dessert? If you don’t have a big sweet tooth, try swapping in tart blackberries for the raspberries.
9/64
Peppermint Puff Pastry Sticks
From the Recipe Creator:
I wanted to impress my husband's family with something you'd expect to find in a European bakery, and these chocolaty treats are what I came up with. The flaky pastry melts in your mouth. —Darlene Brenden, Salem, Oregon
These impressive-looking sweets are made with frozen puff pastry, so they’re ready in a flash. They taste fantastic as an after-dinner treat, especially when dunked in coffee or hot chocolate with marshmallows.
10/64
Shortbread Cookie
From the Recipe Creator:
With only a few ingredients, these butter shortbread cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire
These cookies are made with only three ingredients, so make sure to use high-quality sugar, butter and flour. We recommend European-style butter like Kerrygold butter because it contains more butterfat.
11/64
Mint Swirl Fudge Cake
From the Recipe Creator:
Mint pairs with a silky, mild chocolate flavor for this colorful, beautiful cake that will be the talk of the holiday buffet. —Heidi Kelly, Norwood, Missouri
Creme de menthe gives this cake its signature flavor (try making homemade creme de menthe if you have time). Guests will be pleasantly surprised to a see a minty, green ribbon when you slice into this Bundt cake.
12/64
Peanut Butter Snowballs
From the Recipe Creator:
These creamy treats are a nice change from the typical milk chocolate and peanut butter combination. I once prepared them for a bake sale at my granddaughter's school, and I've also put them in gift boxes to share with neighbors at Christmas. —Wanda Regula, Birmingham, Michigan
These adorable peanut butter snowballs require no baking whatsoever. They can be made in only 15 minutes, plus a little freezing time to help them set.
13/64
Christmas Fudge
From the Recipe Creator:
This fudge is virtually foolproof and so creamy you won't believe it. I've searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it. —Barbara Miller, Oakdale, Minnesota
This recipe is fantastic as an edible gift—it makes 96 squares of fudge! Before you get started, check to make sure you’re using evaporated milk vs. condensed milk. Condensed milk contains added sugar that isn’t necessary for the already-sweet dessert.
14/64
Cranberry Shortbread Stars
From the Recipe Creator:
My family loves shortbread and I love cranberries, so I decided to put the two together to make cranberry shortbread cookies. The star shape is a festive addition to my holiday cookie tray. —Sonya Labbe, West Hollywood, California
The recipe has six ingredients, most of which you probably already have on hand in the pantry. Of course, chopped dried cranberries are the star of the show. You can use any Christmas cookie cutter if you don’t have a star-shaped cutter.
15/64
Pecan Banana Bundt Cake
From the Recipe Creator:
My daughter, Liz, often made this banana Bundt cake for us. It was delicious and different. She discovered five-spice powder during a culinary class field trip. —Marina Castle Kelley, Canyon Country, California
We love a good store-bought shortcut, and this treat uses a package of yellow cake mix as a timesaving ingredient. It also contains Chinese five-spice powder, which gives the cake an extra boost of flavor that will make your guests rave.
16/64
Church Window Cookies
From the Recipe Creator:
These church window cookies are a hit with kids—the little ones just love the colored marshmallows! —Emmilie Gaston, Wabash, Indiana
These cookies look as if they were made by a professional baker, but they’re easily replicated at home with just five ingredients. One reader suggests rolling the cookies in confectioners’ sugar if you aren’t a fan of coconut.
17/64
Cream Cheese Pound Cake
From the Recipe Creator:
Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, with fresh fruit or alone. —Betty Smith, Evans, Georgia
No one will guess that this decadent pound cake uses only six ingredients. Top the finished product with fresh fruit, whipped cream and confectioners’ sugar.
18/64
Cherry Snowballs
From the Recipe Creator:
A juicy maraschino cherry is the secret center tucked inside these special cookies. My mom was inspired to create this by a recipe she clipped out of a newspaper more than 30 years ago. —Evy Adams, West Seneca, New York
These coconut-covered snowballs with a cherry inside add a bit of sweetness to your Christmas cookie display and ensure you can have a white Christmas—even if the weather isn’t cooperating.
19/64
Pretzel Strawberry Bark
From the Recipe Creator:
This is my candy version of the classic strawberry pretzel dessert. It uses ruby chocolate, which is fairly new on the market. If you can't find it, you can substitute white chocolate in its place. —James Schend, Pleasant Prairie, Wisconsin
This vibrant Christmas dessert bark will last up to three months in the freezer. If you plan to eat it right away, store it in an airtight container at room temperature or in the fridge for up to two weeks.
20/64
Swedish Cookies
From the Recipe Creator:
It's impossible to eat just one of these Swedish cookies. Naturally, they're a favorite with my Swedish husband and children—but anyone with a sweet tooth will appreciate this treat. My recipe is well-traveled among our friends and neighbors. —Sue Soderland, Elgin, Illinois
These butter cookies have a rich, decadent flavor thanks to maple syrup. This Swedish treat is one of our favorite cookies from around the world.
21/64
Chocolate Almond Crescents
From the Recipe Creator:
If you like chocolate-covered almonds, you’re in for a treat. These buttery, crumbly cookies make a thoughtful holiday gift. —Vicki Raatz, Waterloo, Wisconsin
You don’t need cookie cutters or special tools to make these moon-shaped sweets. Pop them in a cookie tin lined with parchment for a thoughtful gift, or serve them with coffee after Christmas dinner.
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Sugarplums
From the Recipe Creator:
When our kids read about sugarplums in a holiday tale, they were intrigued ... and I was too. I figured out a no-bake way to make the sweets from dried fruits and nuts. —Suzanne McKinley, Lyons, Georgia
Bring your visions of sugarplums to life! If you have a food processor, these date and nut balls are a breeze to make. They’re fantastic as a simple after-dinner sweet, but you can also serve them for breakfast.
23/64
White Chocolate Bark
From the Recipe Creator:
This speedy candy recipe can be varied depending on the type of fruit or nuts you have on hand. Since we have a walnut tree, I use walnuts, but pecans could also be substituted, as well as dried cherries in place of the cranberries. —Marcia Snyder, Grand Junction, Colorado
Your party guests will think you bought this bark at a fancy bakery, but it’s actually deceptively simple to make. Just melt the chocolate in the microwave, add the remaining ingredients and spread the mixture into a baking pan. If you need it to set fast, pop the pan into the freezer for about 20 minutes.
24/64
Pizzelle Cookies
From the Recipe Creator:
These lovely golden brown anise pizzelle cookies have a crisp texture and delicate anise flavor. I create them using a pizzelle iron. —Barbara Colucci, Rockledge, Florida
You’ll need a pizzelle iron to make these traditional Italian waffle cookies. It takes only a cookie or two to get the hang of the new tool, so you’ll be a pro in no time.
25/64
Three-Chip English Toffee
From the Recipe Creator:
With its melt-in-your-mouth texture and scrumptiously rich flavor, this is the ultimate toffee! Layered on top are three kinds of melted chips plus a sprinkling of walnuts. Packaged in colorful tins, these pretty pieces make impressive gifts. —Lana Petfield, Richmond, Virginia
Crunchy and complex, buttery English toffee is layered with three kinds of melted chips and a sprinkling of walnuts. Place the pieces in Christmas cookie tins for co-workers, neighbors, family and friends.
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Maple Pralines
From the Recipe Creator:
This recipe rekindles memories of my grandfather and his love for making maple syrup. When I was in college, my mother would send me a package of her pralines during sugaring season. They were so popular with my friends that I barely managed to tuck away a few for myself. —Mary Beth Cool, Canajoharie, New York
Easy desserts with five ingredients or less are perfect when you need a last-minute sweet recipe. You might as well make a double batch of these pralines—they store well and can be used as edible gifts.
27/64
Gooey Chocolate-Peanut Bars
From the Recipe Creator:
These are so easy to make and take no time at all. They’re great to package up for those college kids looking for something from home. Everyone will want this recipe. —Elaine Grimme, Sioux Falls, South Dakota
These tasty bars couldn’t be easier to make. Simply press refrigerated cookie dough into a baking pan, add chocolate-covered peanuts and miniature marshmallows, and bake until the bars are ooey-gooey and delicious.
28/64
Brown Sugar Pound Cake
From the Recipe Creator:
This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida
To make this recipe, you’ll need a fluted tube pan or Bundt pan. Just make sure you properly grease the pan with solid shortening to prevent the cake from sticking.
29/64
Easy Fudge
From the Recipe Creator:
Even though fudge is a classic at Christmastime, people are excited for this chocolate pecan fudge year-round. Switch in the nuts that you have on hand for the pecans. —Taste of Home Test Kitchen
30/64
Fruit Cake
From the Recipe Creator:
This is my own fruitcake recipe, and it's a family favorite. I think it has just the right mix of nuts and fruit. —Allene Spence, Delbarton, West Virginia
To elevate this classic cake, try soaking the fruit in a covered container overnight. You can use alcohol, like spiced rum or brandy, or a nonalcoholic option, like orange juice, apple juice or spiced tea. Then, drain the liquid before adding the fruit to the recipe.
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Pistachio Cranberry Bark
From the Recipe Creator:
I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. —Susan Wacek, Pleasanton, California
Any recipes for desserts that have five ingredients or less come in handy when you need to make something last-minute. This pistachio cranberry bark takes only about 20 minutes to prep and then you just pop it in the fridge until it’s firm and ready to serve.
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Butterscotch Gingerbread Cookies
From the Recipe Creator:
Every time I make these wonderful cookies, the spicy aroma takes me back to my childhood. I helped Mom make them and delivered them to neighbors. —Kara Cook, Elk Ridge, Utah
Here’s a secret cookie ingredient that will keep your guests guessing: butterscotch pudding. Once the cookies have cooled, decorate them with icing and edible pearls.
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Cranberry Christmas Cake
From the Recipe Creator:
The ruby cranberries in this recipe stay bright and beautiful, and their tartness is irresistible. I've made this cranberry Christmas cake many times to share. —Marilyn Paradis, Woodburn, Oregon
Quick, you have an hour until your guests arrive, and you’re expecting 20 people! With this foolproof big-batch dessert, you can spend less time baking and more time socializing. Serve it with homemade cranberry orange sauce to make it even more special.
34/64
Oreo Balls
From the Recipe Creator:
You’ll need Oreo cookies, cream cheese and chocolate melting wafers to make a batch of Oreo balls. That’s it! This three-ingredient, no-bake dessert is as easy as can be. —Susan Bronson, Rhinelander, Wisconsin
These simple truffles are decadent, chewy and extra-sweet. Our readers recommend topping the truffles with chopped cookies or toasted nuts for the best texture.
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Irish Creme Chocolate Trifle
From the Recipe Creator:
I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. —Margaret Wilson, Sun City, California
We love any excuse to make trifle recipes, and this six-ingredient wonder doesn’t disappoint. Serve it with a scoop of vanilla ice cream or a shot of espresso.
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Coconut Yule Trees
From the Recipe Creator:
People say they love my coconut macaroon-like Christmas trees because they look so festive. Once decorated, these trees light up a room—just like the real thing. —Michelle Retterer, Marysville, Ohio
For as detailed as these coconut Yule trees look, the macaroon-like cookies are pretty easy to make. Get the kids involved with decorating.
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Butter Mint Cookies
From the Recipe Creator:
These delicate mint cookies were a big hit when I made them for a party at work. —Anita Epitropou, Zion, Illinois
Peppermint extract gives these cookies their minty finish. The recipe makes three dozen cookies, which may sound like a lot. But they’re so delicious that everyone will gobble them up in no time.
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Eggnog Pound Cake
From the Recipe Creator:
When you're having company, this cake—served with a custard sauce and a dash of nutmeg—inspires oohs and aahs.
This cake starts with yellow cake mix, so it takes minutes to mix together. Then it gets infused with eggnog and a sprinkle of nutmeg.
39/64
Cherry Surprise Cookies
From the Recipe Creator:
I tuck a rich chocolate surprise into each of these cute bites. Candied cherries add a colorful finishing touch. —Gloria McBride, Payson, Utah
If you master our basic cookie dough recipe, you can make all kinds of unique cookie creations. For starters, try these colorful cuties with a chocolate surprise inside.
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Peppermint Fudge
From the Recipe Creator:
I make many batches of this minty peppermint fudge to give as Christmas gifts. It's not too sweet, so it appeals to lots of palates. —Sue Schindler, Barnesville, Minnesota
41/64
Eggnog Cheesecake
From the Recipe Creator:
I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania
Our favorite holiday drink meets our favorite year-round dessert. Refrigerate the cheesecake overnight for the best texture—if you can wait that long, of course.
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Buttery Spritz Cookies
From the Recipe Creator:
This tender spritz cookie recipe is quite eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these cookies into a variety of festive shapes. This is hands-down the best spritz cookie recipe ever. —Beverly Launius, Sandwich, Illinois
Whether you have a vintage or new cookie press, it’s time to pull it out for these little beauties! Dip them in chocolate and add sprinkles for a bit of Christmas merriment.
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White Chocolate Peppermint Crunch
From the Recipe Creator:
This is my favorite confection to make at Christmas. Not only is it easy, it's delicious as well. I like to fill small bags with the crunchy candy to place in gift baskets. —Nancy Shelton, Boaz, Kentucky
Transform your kitchen into a high-end bakery with this sweet and crunchy treat. To make the bark taste even mintier, our readers suggest stirring a teaspoon of peppermint extract into the melted candy coating.
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Butter Pecan Fudge
From the Recipe Creator:
Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. —Pam Smith, Alta Loma, California
Instead of shopping for presents this year, give the gift of decadent butter pecan fudge. In 20 minutes, you’ll have 64 pieces ready for gifting or snacking.
45/64
Dipped Gingersnaps
From the Recipe Creator:
I get tremendous satisfaction making and giving time-tested Yuletide treats like these dipped gingersnaps. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
Here, a classic cookie gets a snazzy new makeover with a white chocolate drizzle. Store them in an airtight container at room temperature for up to one week.
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Little Holiday Cakes
From the Recipe Creator:
My college friend shared this cupcake recipe that has pie crust on the bottom, raspberry jam in the middle and cake on top—scrumptious for a buffet or potluck. —Dana Beckstrom, Salt Lake City, Utah
These little cakes are adorable—and they’re super easy to make. Store-bought pie dough and red velvet cake mix do most of the heavy lifting in this recipe.
47/64
Jeweled Thumbprints
From the Recipe Creator:
When I moved here from Malta more than 20 years ago, a kind neighbor lady took me under her wing and baked many cookies for me. This is one of her recipes that I treasure. —Maria Debono, New York, New York
This holiday favorite can be made ahead and frozen for later. Just layer the unfilled cookies between waxed paper in freezer containers and pop them in the freezer. Thaw them a day before your event and fill them with preserves just before serving.
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Peanut Butter Chews
From the Recipe Creator:
These simple peanut butter cornflake cookies are a snap to make. In fact, I can whip them up in minutes for school lunches. The little treats are a big hit with any crowd—young or old. —Marg Mitro, Grafton, Ontario
These peanut butter balls have a satisfying crunchy texture. They contain cornflakes, which are magical when combined with sugar and peanut butter.
49/64
Ginger-Walnut Tube Cake
From the Recipe Creator:
My husband, Ken, loves this tube cake with its bits of crystallized ginger. Feel free to drizzle it with a lemony glaze. —Nancy Zimmerman, Cape May Court House, New Jersey
You’ll need to toast nuts for this recipe, but don’t worry—it’s simple. Preheat the oven to 350°F, then bake the nuts for five to ten minutes. If you don’t have an oven available, heat the nuts in a skillet over low heat.
50/64
Kipplens
From the Recipe Creator:
My Great-Aunt Hilda makes this recipe every Christmas, and everybody loves them! Kipplens taste a lot like Mexican wedding cakes, but I like my aunt's version better. —Susan Bohannon, Kokomo, Indiana
If you aren’t a fan of nuts, one reader suggests replacing the pecans with mini chocolate chips. Or, hey, you could add both for a salty and sweet mixture.
51/64
Tender Pecan Logs
From the Recipe Creator:
Folks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama
This six-ingredient recipe requires just 15 minutes of prep time and 15 minutes to bake, so they’re an excellent last-minute addition to your cookie tray.
52/64
Cream Cheese Spritz Cookies
From the Recipe Creator:
Hints of orange and cinnamon highlight these Christmastime classics. I like to add colorful sprinkles before baking them. The recipe is from a booklet that came with a cookie press in the 1950s. I still have the press! —Sarah Bedia, Lake Jackson, Texas
A cookie press is required for spritz cookie recipes, and there’s a bit of a learning curve. Don’t worry if the dough sticks to the mold at first. Just pop the dough back into the refrigerator and try again when it’s a bit cooler.
53/64
Cranberry Lime Macaroons
From the Recipe Creator:
It wouldn’t be the holidays for my family and friends if I didn’t make these chewy lime-flavored macaroons. I usually make several batches a week during the season. —Alisa Costa, Chatham, New York
While macarons are a French cookie that’s fussy and tricky to make, macaroons are decidedly easier. This version is especially simple because it requires no special ingredients.
54/64
Red Velvet Spritz Cookies
From the Recipe Creator:
I had never come across a red velvet spritz recipe, so I decided to create one. The hint of cocoa makes these taste like red velvet cake. Add peppermint flavoring for a little extra kick. —Crystal Schlueter, Northglenn, Colorado
It’s beginning to look a lot like Christmas—in your kitchen, that is. Cream cheese, peppermint extract and baking cocoa make these spritz cookies exceptionally flavorful.
55/64
Peanut Butter Blossom Cookies
From the Recipe Creator:
Here's proof that peanut butter and chocolate just belong together. These peanut butter blossom cookies are an easy family favorite and never fail to make my children smile. —Tammie Merrill, Wake Forest, North Carolina
It doesn’t get more traditional than this Christmas favorite. Try making them with crunchy peanut butter to switch up the texture, or make homemade peanut butter to give the cookies a homey touch.
56/64
Cranberry Layer Cake
From the Recipe Creator:
I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio
57/64
Caramel Candy
From the Recipe Creator:
I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions. They are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. —Marcie Wolfe, Williamsburg, Virginia
Great for game night and sitting around the fireplace, these melt-in-your-mouth caramels are about a billion times better than store-bought. Use a candy thermometer for the best taste and texture.
58/64
Russian Tea Cakes
From the Recipe Creator:
I like to present my favorite holiday cookies in a special way. For this fresh-baked Russian tea cakes recipe, I pile the treats on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa
Typically, these buttery, snow-like cookies are made with pecans, but you can swap in walnuts, almonds, macadamia nuts or a mix if you’re looking for a slightly different flavor.
59/64
Berry Dream Cake
From the Recipe Creator:
I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect. It's so festive-looking. Top it with whatever fruit you like! —Margaret McNeil, Germantown, Tennessee
Cream cheese, white cake mix and cherry gelatin create a moist and fluffy cake that tastes like, well, a dream. Serve it with a scoop of homemade vanilla ice cream.
60/64
Matcha Bark
From the Recipe Creator:
How could you not love the brilliant green color of this matcha bark? The flavor is a little earthy and it pairs well with lemon. —James Schend, Pleasant Prairie, Wisconsin
Matcha bark is the unexpected treat that everyone will ask about. White baking chips combine with culinary lemon oil, matcha (green tea powder) and sesame rice crackers to create a brilliant green bark that will steal the show.
61/64
Chocolate-Covered Pretzels
From the Recipe Creator:
These chocolate-covered pretzels came from my grandma, who loves to make candy and treats for my students. I have followed in her footsteps and make these for people at work and for other family members. —Aimee Worth, Fair Oaks, California
Get the kids into the kitchen to help decorate these easy treats. You can set out colored candy coating, holiday sprinkles, mini peppermint chips and chopped nuts, then let the little ones loose!
62/64
Chocolate Crinkle Cookies
From the Recipe Creator:
When I baked these moist, fudgy cookies for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania
To ensure round, crackled tops on these fudgy cookies, remember to leave the dough in a ball when you add it to the cookie sheet. Pressing the dough into a flat disk will result in thin cookies that don’t crinkle as they bake.
63/64
Raspberry Ribbons
From the Recipe Creator:
I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
64/64
Christmas Wreath Cookies
From the Recipe Creator:
Cornflakes take the place of traditional rice cereal in these sweet, no-bake Christmas wreath cookies. Dressed up with green food coloring and red candies, they’re a pretty addition to cookie platters and dessert buffets. —Taste of Home Test Kitchen
To get the wreath shape just right, work quickly once you microwave and mix the ingredients. In about 20 minutes, you’ll have adorable holly-specked treats to put in your cookie jar.
Easy Christmas Desserts FAQ
What is the easiest dessert to make for Christmas?
Some of the easiest Christmas desserts include tender cakes that start with a mix or bar cookies flavored with nuts, chocolate or spices, which can be mixed and baked without chilling or rolling the dough. Christmas bark recipes are as easy as melting a few ingredients together and refrigerating until set. If you want to tackle a more complicated recipe, look for one that can be made in steps over a day or two so you don’t need a whole free afternoon to put it together.
What are some simple Christmas dessert recipes I can make ahead?
Making Christmas desserts ahead is such a timesaver on a busy day, and there are so many options, from frozen desserts to bread puddings that benefit from an overnight soak in custard. Most cookies and cakes last at least three days at room temperature, as long as you know how to store cookies so they stay fresh. You can also freeze pies, baked cookies and fudge wrapped tightly or transferred to freezer-safe storage containers. All you have to do is thaw and enjoy on Christmas.
What are some no-bake Christmas desserts?
If you need no-bake Christmas desserts, consider making a few different types of chocolate bark, fudge and festive cereal bar recipes that you can assemble on a big platter, like a chocolate charcuterie board. For something frozen, take inspiration from this peppermint ice cream dessert that layers ice cream and whipped topping over a cookie crust. If you don’t love mint, try it with eggnog, chocolate or butter pecan ice cream.
