3. Christmas Recipes & Holiday Baking
Christmas cooking should feel festive, not exhausting. The best holiday recipes can be prepared ahead, served family-style, or packaged up as edible gifts. Use this section to fill your cookie tins, plan your Christmas morning, and choose one or two centerpiece dishes.
51. Hot Chocolate Bombs
Why you’ll love it: A chocolate shell melts into hot milk to release cocoa and marshmallows. It’s a fun gift and a fun show.
You’ll need: 12 oz good semi-sweet chocolate (chopped or wafers), silicone sphere mold (about 2.5 inch), 1/3 cup hot cocoa mix, mini marshmallows, hot milk for serving.
How to make it: Melt the chocolate gently in short microwave bursts, stirring between each. Brush a thin layer into each mold half, chill 10 minutes, and repeat for a second coat. Unmold the halves. Fill half of them with cocoa mix and marshmallows. Warm a plate, briefly touch the rim of the empty halves to it, and press onto the filled halves to seal. Chill until firm. To serve, drop a bomb into a mug and pour 8 oz hot milk over it. Makes about 6.
Tip: Avoid overheating chocolate. If it looks dull and thick, it’s too hot; melt slowly.
52. Grinch Heart Sugar Cookies
Why you’ll love it: Bright green soft cookies with a red heart on top are easy enough for kids to decorate.
You’ll need: 2 3/4 cups flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup softened butter, 1 cup sugar, 1 egg, 2 tsp vanilla, green gel food color, red heart candies or sprinkles.
How to make it: Cream the butter and sugar, beat in the egg, vanilla and green gel until vivid. Mix in the flour, baking powder and salt. Scoop into balls and bake at 350°F for 8-10 minutes. Press a heart onto each cookie right out of the oven.
Tip: Gel color gives brighter green than liquid drops without thinning the dough.
53. Puff Pastry Christmas Tree
Why you’ll love it: A twisty chocolate-hazelnut “tree” looks impressive on the table and takes 15 minutes of hands-on time.
You’ll need: 2 sheets thawed puff pastry, 1/2 cup chocolate-hazelnut spread, 1 egg (beaten), powdered sugar.
How to make it: Cut one sheet of pastry into a large triangle or tree shape and place it on parchment. Spread with the chocolate spread and top with the second sheet, cut to match. Cut strips about 1 inch wide from the edges toward a central trunk, leaving the center uncut. Twist each strip. Brush with egg and bake at 400°F for 20-25 minutes until puffed and deep golden. Dust with powdered sugar.
Tip: Keep the pastry cold while shaping. If it softens, chill it for 10 minutes.
54. Slow Cooker Peppermint Bark
Why you’ll love it: The slow cooker melts chocolate gently with almost no risk of scorching, and the bark makes a great homemade gift.
You’ll need: 12 oz semi-sweet chocolate chips, 12 oz white chocolate chips, 1 tsp peppermint extract (divided), 3-4 crushed candy canes.
How to make it: Melt the semi-sweet chips in the slow cooker on low for about 45 minutes, stirring once or twice. Stir in 1/2 tsp extract and spread on a parchment-lined pan. Chill 15 minutes. Melt the white chocolate the same way, add the remaining extract, and spread over the dark layer. Sprinkle with candy cane pieces and chill until firm. Break into pieces.
Tip: Make sure the first layer is cool and set before adding the second so they don’t blend.
55. Overnight Gingerbread French Toast
Why you’ll love it: The work is done the night before. On Christmas morning you just bake.
You’ll need: 1 loaf brioche or challah (cubed, about 10 cups), 6 eggs, 2 cups milk, 1/2 cup cream, 1/3 cup molasses, 1/4 cup brown sugar, 1 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, 2 tsp vanilla, maple syrup for serving.
How to make it: Put the bread in a greased 9×13 dish. Whisk the remaining ingredients and pour over. Cover and refrigerate overnight. Bake uncovered at 350°F for 45-50 minutes until puffed and golden. Serve with syrup.
Tip: Let the dish sit out for 20 minutes while the oven heats for more even baking.
56. Cranberry Orange Shortbread
Why you’ll love it: Buttery, crisp shortbread brightened with orange zest and dried cranberries. It’s a slice-and-bake cookie, so it’s easy to prep early.
You’ll need: 1 cup softened butter, 1/2 cup powdered sugar, zest of 1 orange, 1/2 tsp vanilla, 2 cups flour, 1/2 tsp salt, 1/2 cup finely chopped dried cranberries.
How to make it: Beat the butter, sugar, zest and vanilla. Mix in the flour, salt and cranberries. Shape into a log, wrap, and chill 1 hour. Slice into 1/3-inch rounds and bake at 325°F for 18-22 minutes until the edges are just golden.
Tip: Logs freeze well for up to 2 months, so you can bake fresh cookies on demand.
57. Garlic Herb Prime Rib
Why you’ll love it: A herb-and-garlic crust makes prime rib look restaurant-worthy. It’s really just a well-seasoned roast and a thermometer.
You’ll need: 1 bone-in rib roast (5-6 lb), 1/2 cup softened butter, 6 minced garlic cloves, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 2 tbsp kosher salt, 1 tbsp pepper.
How to make it: Mix the butter, garlic, herbs, salt and pepper and rub all over the roast. Let it stand at room temperature for 1 hour. Roast at 450°F for 15 minutes, then reduce to 325°F and roast until the internal temperature is 120-125°F for medium-rare, roughly 1 3/4 to 2 hours total. Rest 30 minutes before carving.
Tip: Use a leave-in thermometer. Resting raises the final temperature by about 5-10°F.
58. Candy Cane Caprese Skewers
Why you’ll love it: Red, white and green skewers arranged in a candy cane shape. They need no cooking.
You’ll need: 24 cherry tomatoes, 24 small mozzarella balls, 24 basil leaves, balsamic glaze, olive oil, salt, pepper, 24 short skewers or toothpicks.
How to make it: Thread a tomato, basil leaf and mozzarella ball onto each skewer. Arrange on a platter in a candy-cane shape. Drizzle with olive oil and balsamic glaze and season lightly.
Tip: Assemble up to 4 hours ahead and add the glaze right before serving.
59. Snowball Walnut Cookies
Why you’ll love it: Melt-in-your-mouth cookies rolled in powdered sugar. A classic on every cookie tray.
You’ll need: 1 cup softened butter, 1/2 cup powdered sugar (plus about 1 1/2 cups for rolling), 1 tsp vanilla, 2 1/4 cups flour, 1/4 tsp salt, 1 cup finely chopped walnuts.
How to make it: Cream the butter, 1/2 cup sugar and vanilla. Mix in the flour, salt and walnuts. Roll into 1-inch balls and bake at 350°F for 12-15 minutes until the bottoms are lightly golden. Roll in powdered sugar while warm, then again when cool.
Tip: The double roll is the secret to a thick, snowy coating.
60. Christmas Wreath Pavlova
Why you’ll love it: A crisp shell with a marshmallowy center, topped with cream and berries. It’s naturally gluten-free and looks stunning.
You’ll need: 4 egg whites (room temperature), 1 cup sugar, 1 tsp cornstarch, 1 tsp white vinegar, 1 tsp vanilla, 1 1/2 cups whipped cream, raspberries, pomegranate seeds, mint.
How to make it: Whip the egg whites to soft peaks, add sugar gradually, and whip until stiff and glossy. Fold in cornstarch, vinegar and vanilla. Pipe or spoon a 9-inch ring onto parchment. Bake at 250°F for about 1 hour 15 minutes, then turn off the oven and let it cool inside. Top with whipped cream and fruit before serving.
Tip: Any trace of fat or yolk will keep the whites from whipping. Use a clean bowl.
61. Eggnog Snickerdoodles
Why you’ll love it: Soft, tangy snickerdoodles with a hint of nutmeg and eggnog richness.
You’ll need: 1 cup butter, 1 1/4 cups sugar, 1 egg, 1/4 cup eggnog, 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp nutmeg. Coating: 1/4 cup sugar, 1 tsp cinnamon, 1/4 tsp nutmeg.
How to make it: Cream the butter and sugar, then beat in the egg and eggnog. Mix in the dry ingredients and chill 30 minutes. Roll into balls, coat in the spice sugar, and bake at 375°F for 9-11 minutes.
Tip: Underbake slightly for a soft center.
62. Bacon-Wrapped Scallops
Why you’ll love it: Sweet, tender scallops with smoky bacon make an elegant appetizer for Christmas Eve or New Year’s.
You’ll need: 1 lb large dry sea scallops (about 12-16), 6-8 slices bacon (halved), toothpicks, pepper, 1 tbsp melted butter.
How to make it: Partially cook the bacon for about 5 minutes so it’s flexible but not crisp. Pat the scallops dry, wrap each with a bacon piece, and secure with a toothpick. Brush with butter and bake at 425°F for 12-15 minutes, until the scallops are opaque and the bacon is crisp.
Tip: Partly precooking the bacon keeps scallops from overcooking while it crisps.
63. Reindeer Chow Muddy Buddies
Why you’ll love it: A big-batch snack mix that’s sweet, salty and endlessly munchable.
You’ll need: 9 cups Chex cereal, 1 cup chocolate chips, 1/2 cup peanut butter, 1/4 cup butter, 1 tsp vanilla, 1 1/2 cups powdered sugar, 1 cup red and green candies, mini pretzels.
How to make it: Melt the chocolate, peanut butter and butter together and stir in vanilla. Pour over the cereal and stir gently to coat. Shake with the powdered sugar in a large bag, then mix in candies and pretzels. Cool.
Tip: Use a big bowl to avoid crushing the cereal.
64. Pomegranate Rosemary Spritz
Why you’ll love it: A jewel-toned, lightly bubbly drink that looks lovely on any holiday table. (Adults only; use sparkling water for a mocktail.)
You’ll need: 1 1/2 cups pomegranate juice, 1 bottle prosecco, 1 cup club soda, rosemary sprigs, pomegranate seeds. Rosemary syrup: 1/2 cup sugar, 1/2 cup water, 3 rosemary sprigs.
How to make it: Simmer the syrup ingredients for 5 minutes, steep 10 minutes, and cool. Combine 3 tbsp syrup with the pomegranate juice in a pitcher. Add prosecco and soda just before serving. Garnish with seeds and rosemary.
Tip: The syrup can be made up to 1 week ahead.
65. Stuffed Shells with Ricotta and Spinach
Why you’ll love it: A make-ahead Christmas Eve dinner that’s comforting and feeds a crowd.
You’ll need: 12 oz jumbo pasta shells, 15 oz ricotta, 10 oz frozen spinach (thawed, squeezed dry), 1 egg, 1 1/2 cups shredded mozzarella, 1/2 cup Parmesan, 2 garlic cloves, pinch of nutmeg, 24 oz marinara.
How to make it: Cook the shells 2 minutes less than the package says. Mix the ricotta, spinach, egg, 1 cup mozzarella, Parmesan, garlic, nutmeg, salt and pepper. Spread half the marinara in a 9×13 dish, fill the shells, and nestle them in. Top with the remaining sauce and cheese. Bake covered at 375°F for 25 minutes, then uncovered for 10.
Tip: Squeeze the spinach really dry to avoid a watery filling.
66. Gingerbread Men Truffles
Why you’ll love it: No-bake truffles with warm gingerbread flavor and a chocolate shell.
You’ll need: About 30 gingersnap cookies (12 oz), 8 oz softened cream cheese, 1/2 tsp cinnamon, 12 oz white or dark chocolate coating, sprinkles or icing for decoration.
How to make it: Crush the cookies into fine crumbs. Mix with cream cheese and cinnamon until it holds together. Roll into balls and chill 30 minutes. Dip in melted chocolate, place on parchment, and decorate. Refrigerate until set. Store chilled.
Tip: Use a fork to lift truffles out of chocolate so excess drips off.
67. Red Velvet Crinkle Cookies
Why you’ll love it: Fudgy cookies with a striking red interior and deep white cracks.
You’ll need: 2 cups flour, 2 tbsp cocoa, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup softened butter, 1 cup sugar, 2 eggs, 1 tbsp red gel food coloring, 1 tsp vanilla, 1 tsp white vinegar, 1 cup powdered sugar for rolling.
How to make it: Cream the butter and sugar, add eggs, coloring, vanilla and vinegar, then mix in the dry ingredients. Chill 2 hours. Roll into balls, coat generously in powdered sugar, and bake at 350°F for 10-12 minutes.
Tip: Chilling is essential. Otherwise the dough spreads and the cracks don’t form.
68. Brown Sugar Glazed Salmon
Why you’ll love it: A holiday-week dinner that’s ready in 20 minutes and still tastes special.
You’ll need: 4 salmon fillets (6 oz each), 3 tbsp brown sugar, 2 tbsp Dijon, 2 tbsp melted butter, 2 minced garlic cloves, 1 tbsp soy sauce, salt and pepper.
How to make it: Whisk the glaze ingredients. Place the salmon on a lined pan, season, and spoon the glaze over. Bake at 400°F for 12-15 minutes until the fish flakes and reaches 145°F. Broil 1-2 minutes for caramelized edges if you like.
Tip: Watch closely under the broiler because sugar burns fast.
69. Sugared Cranberry Cheese Log
Why you’ll love it: A creamy log topped with sparkling cranberries looks like a holiday centerpiece and needs almost no assembly.
You’ll need: 1 log (8 oz) soft goat cheese (or a small round of Brie, warmed at 350°F for 10 minutes), 1 tbsp honey, chopped rosemary, crackers. Sugared cranberries: 1 cup fresh cranberries, 1/2 cup sugar, 1/2 cup water, extra sugar for rolling.
How to make it: Heat the sugar and water until dissolved, remove from heat, add cranberries, and steep for 1 hour. Drain and roll in sugar, then dry 1 hour. Drizzle the cheese with honey and top with cranberries and rosemary.
Tip: Sugared cranberries can be made a day ahead.
70. Peppermint Mocha Brownies
Why you’ll love it: Fudgy brownies with coffee-chocolate frosting and a crunchy peppermint topping.
You’ll need: 1 box brownie mix (plus ingredients on the box), 1 tbsp instant espresso powder. Frosting: 1/2 cup softened butter, 2 cups powdered sugar, 2 tbsp cocoa, 2 tbsp strong coffee or milk, 1/2 tsp peppermint extract. Crushed candy canes.
How to make it: Stir the espresso powder into the brownie batter, bake as directed, and cool completely. Beat the frosting ingredients until fluffy, spread over the brownies, and top with candy cane bits.
Tip: Cool brownies fully or the frosting will melt.
71. Christmas Morning Cinnamon Rolls
Why you’ll love it: Pouring cream around the rolls before baking makes them extra soft and gooey, with no dry edges.
You’ll need: 1 large tube (about 8 rolls) refrigerated cinnamon rolls or homemade dough, 1/2 cup heavy cream, icing (included or 1 cup powdered sugar + 2 tbsp milk).
How to make it: Arrange the rolls in a greased 9×13 or round pan. Pour the cream around and between them. Bake at 350°F for 25-30 minutes until golden. Spread with icing while warm.
Tip: Use a pan with sides to hold the cream.
72. Slow Cooker Mulled Wine
Why you’ll love it: The slow cooker spreads the aroma through the house and keeps the wine warm for guests. (Adults only.)
You’ll need: 2 bottles dry red wine (Merlot or Cabernet), 1 cup apple cider, 1/2 cup brandy (optional), 1/3 cup honey or sugar, 2 sliced oranges, 4 cinnamon sticks, 6 cloves, 3 star anise.
How to make it: Combine everything in the slow cooker and heat on low for 1-2 hours. Don’t let it boil. Serve warm and switch to “keep warm.”
Tip: Boiling cooks off the alcohol and makes the wine bitter. Keep it gentle.
73. Prosciutto-Wrapped Asparagus
Why you’ll love it: Crisp, salty prosciutto and tender asparagus make a quick, elegant side.
You’ll need: 1 lb medium asparagus, 8 thin slices prosciutto, 1 tbsp olive oil, black pepper, lemon wedges.
How to make it: Wrap 2-3 asparagus spears in a strip of prosciutto. Place on a pan, drizzle with oil, and roast at 425°F for 10-12 minutes until the prosciutto crisps.
Tip: Skip extra salt. Prosciutto is already salty.
74. Holiday Cheese Board Wreath
Why you’ll love it: A stunning centerpiece that needs no cooking and can be arranged an hour before guests arrive.
You’ll need: About 1 lb of assorted cheeses (Brie, sharp cheddar, goat cheese, Manchego), salami, crackers, grapes, fresh cranberries, nuts, rosemary sprigs, a small bowl of dip or jam.
How to make it: Place a small bowl in the center of a round board. Arrange cheeses evenly around it. Add folded salami, then tuck in grapes and crackers in clusters. Fill gaps with cranberries, nuts and rosemary to form the wreath.
Tip: Take cheese out of the refrigerator 30-45 minutes before serving for better flavor.
75. White Chocolate Dipped Oreos
Why you’ll love it: A last-minute treat that looks festive and needs no baking.
You’ll need: 24 Oreos, 12 oz white chocolate or candy melts, 1 tsp coconut oil, crushed peppermint or sprinkles.
How to make it: Melt the white chocolate with coconut oil. Dip each cookie, tap off excess, and set on parchment. Top with peppermint or sprinkles right away. Chill 15 minutes.
Tip: Add oil only, never water, to thin chocolate. Water makes it seize.