20 Delicious Easy Holiday Dessert Recipes Irresistible

Whether you’re hosting a festive gathering or simply indulging in some seasonal sweetness, our roundup of 20 Delicious Easy Holiday Dessert Recipes is sure to inspire your inner baker. From quick fixes to show-stopping treats, these irresistible ideas are perfect for spreading joy and satisfying cravings. Dive in and discover your next holiday favorite that’ll have everyone asking for seconds!

Peppermint Chocolate Chip Cookies

Every bite of these Peppermint Chocolate Chip Cookies is a festive explosion of cool mint and rich chocolate, perfect for holiday gifting or a cozy night in.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, fine and sparkling
• 1 cup packed brown sugar, dark and molasses-kissed
• 2 large eggs, farm-fresh and room temperature
• 1 tsp pure vanilla extract, aromatic and rich
• 3 cups all-purpose flour, sifted and fluffy
• 1 tsp baking soda, fresh and potent
• 1/2 tsp baking powder, light and airy
• 1 tsp salt, finely ground
• 2 cups semi-sweet chocolate chips, melty and luxurious
• 1/2 cup crushed peppermint candies, crisp and refreshing

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly crispy edge.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to incorporate all ingredients evenly.
3. Beat in the eggs one at a time, then stir in the vanilla extract for that deep, aromatic flavor.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to avoid any lumps. Tip: Sifting the flour beforehand guarantees a smoother dough.
5. Gradually mix the dry ingredients into the wet ingredients, folding gently to maintain the dough’s tender texture.
6. Stir in the chocolate chips and crushed peppermint candies, distributing them evenly for every bite to be a delight.
7. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
8. Bake for 9-11 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 2 minutes before transferring to a wire rack.

These cookies boast a chewy center with a slight crunch from the peppermint, making them irresistible. Serve them warm with a glass of cold milk for the ultimate comfort treat, or package them in a cute box for a heartfelt homemade gift.

Easy Eggnog Cheesecake

Never settle for basic desserts when you can whip up this Easy Eggnog Cheesecake that’s creamy, dreamy, and packed with holiday spirit. Grab your mixer and let’s turn that eggnog into a show-stopping cheesecake.

Ingredients

• 1 1/2 cups graham cracker crumbs (finely ground for the perfect crust)
• 1/4 cup granulated sugar (for a sweet, crunchy base)
• 6 tbsp unsalted butter (melted to golden perfection)
• 24 oz cream cheese (room temperature, for ultra-smooth texture)
• 1 cup granulated sugar (to sweeten the deal)
• 1/4 cup all-purpose flour (for a sturdy yet tender bite)
• 3 large eggs (farm-fresh, for richness)
• 1 cup eggnog (spiced and creamy, the star of the show)
• 1 tsp vanilla extract (pure, for aromatic depth)
• 1/2 tsp nutmeg (freshly grated, for a warm kick)

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the pan’s bottom for a no-crumble crust.
3. Bake the crust for 10 minutes until lightly golden. Cool on a wire rack.
4. Beat cream cheese and 1 cup sugar on medium until fluffy, about 3 minutes. Scrape the bowl for even mixing.
5. Add flour, then eggs one at a time, beating just until blended after each.
6. Stir in eggnog, vanilla, and nutmeg until the batter is silky smooth. Tip: Don’t overmix to avoid cracks.
7. Pour over the crust, smoothing the top with a spatula. Tap the pan to release air bubbles.
8. Bake for 45-50 minutes until the edges are set but the center jiggles slightly. Tip: A water bath prevents cracking.
9. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour to prevent sinking.
10. Chill in the fridge for at least 4 hours, preferably overnight, for the flavors to meld. Tip: Cover loosely to avoid condensation.

Yield a slice of this cheesecake, and you’ll find it’s luxuriously creamy with a hint of spice that dances on the palate. Serve with a dollop of whipped cream and a sprinkle of nutmeg for an extra festive touch.

Gingerbread Mug Cake

Kickstart your cozy vibes with this Gingerbread Mug Cake—moist, spicy, and ready in minutes. Perfect for those sudden dessert cravings or a quick holiday treat.

Ingredients

• 4 tbsp all-purpose flour, sifted for fluffiness
• 2 tbsp dark brown sugar, packed for richness
• 1/4 tsp ground ginger, for a warm kick
• 1/4 tsp cinnamon, for sweet spice
• 1/8 tsp ground cloves, for depth
• 1/8 tsp baking powder, for lift
• Pinch of salt, to balance sweetness
• 3 tbsp whole milk, for creaminess
• 1 tbsp molasses, for that signature gingerbread flavor
• 1 tbsp unsalted butter, melted and slightly cooled
• 1/4 tsp pure vanilla extract, for aroma

Instructions

1. In a 12-ounce microwave-safe mug, whisk together the sifted flour, packed dark brown sugar, ground ginger, cinnamon, ground cloves, baking powder, and pinch of salt until no lumps remain.
2. Add the whole milk, molasses, melted unsalted butter, and pure vanilla extract to the dry ingredients. Stir vigorously with a fork until the batter is smooth and fully combined.
3. Microwave on high for 90 seconds. Tip: Microwave strengths vary, so start checking at 60 seconds to avoid overcooking.
4. Let the mug cake sit for 1 minute before diving in. Tip: This rest period allows the cake to set perfectly.
5. For an extra treat, top with a dollop of whipped cream or a sprinkle of powdered sugar. Tip: A drizzle of caramel sauce adds a decadent touch.

This Gingerbread Mug Cake is irresistibly soft with a bold molasses and spice flavor. Serve it warm with a side of vanilla ice cream for a contrast in temperatures that’s utterly divine.

No-Bake Cranberry Tart

This no-bake cranberry tart is your ticket to a show-stopping dessert with zero oven time. Tart cranberries meet a buttery crust for a bite that’s bold, bright, and totally Insta-worthy.

Ingredients

• 1 1/2 cups finely crushed graham crackers (for a crisp, buttery base)
• 1/2 cup melted unsalted butter (rich and golden)
• 1 1/4 cups fresh cranberries (bursting with tartness)
• 1/2 cup granulated sugar (for a sweet balance)
• 1 tbsp fresh lemon juice (bright and zesty)
• 1 cup heavy cream (luxuriously thick)
• 1/4 cup powdered sugar (light and fluffy)
• 1 tsp pure vanilla extract (warm and aromatic)

Instructions

1. Mix crushed graham crackers with melted butter until evenly coated. Press firmly into a 9-inch tart pan to form the crust. Chill for 30 minutes to set.
2. In a saucepan, combine cranberries, granulated sugar, and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until cranberries burst and mixture thickens. Let cool slightly.
3. Spread the cranberry mixture over the chilled crust, smoothing into an even layer. Chill for another 30 minutes.
4. In a large bowl, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks. Spread over the cranberry layer.
5. Chill the tart for at least 2 hours, or until set. Tip: For cleaner slices, dip your knife in hot water before cutting.

Luscious layers of creamy topping and tart cranberry filling sit atop a crisp graham cracker crust. Serve chilled with a sprinkle of zest or a dollop of whipped cream for extra flair.

Pumpkin Spice Rice Krispie Treats

Fall into the season with these Pumpkin Spice Rice Krispie Treats—bold flavors, easy steps, and irresistible crunch.

Ingredients

• 6 cups crispy Rice Krispies cereal
• 10 oz mini marshmallows, fluffy and fresh
• 3 tbsp unsalted butter, creamy and rich
• 1 tsp pumpkin pie spice, warm and aromatic
• 1/2 cup pumpkin puree, smooth and velvety

Instructions

1. Melt the butter in a large pot over low heat until fully liquid and bubbling slightly.
2. Add the mini marshmallows, stirring constantly until completely melted and smooth. Tip: Keep the heat low to avoid burning.
3. Mix in the pumpkin puree and pumpkin pie spice until fully incorporated and the mixture is a uniform orange color.
4. Remove from heat and immediately fold in the Rice Krispies cereal, ensuring every piece is coated evenly. Tip: Work quickly before the mixture cools.
5. Press the mixture firmly into a greased 9×13 inch baking dish using a spatula or your hands. Tip: Lightly grease your hands to prevent sticking.
6. Let cool at room temperature for at least 30 minutes before cutting into squares.

Light, airy, and packed with autumnal warmth, these treats offer a playful twist on a classic. Serve them stacked high on a platter or individually wrapped for a sweet hand-held snack.

Chocolate Peanut Butter Fudge

Absolutely nobody can resist the creamy, dreamy combo of chocolate and peanut butter. This fudge is your next obsession—quick to whip up, impossibly rich, and packed with that salty-sweet magic.

Ingredients

• 1 cup creamy peanut butter, smooth and velvety
• 1 cup semi-sweet chocolate chips, high-quality and melt-in-your-mouth
• 1/2 cup unsalted butter, rich and golden
• 1 tsp pure vanilla extract, aromatic and warm
• 2 cups powdered sugar, finely sifted

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang for easy removal.
2. In a medium saucepan over low heat, melt the peanut butter, chocolate chips, and butter together, stirring constantly until smooth—about 5 minutes. Tip: Keep the heat low to prevent scorching.
3. Remove from heat and stir in the vanilla extract until fully incorporated.
4. Gradually add the powdered sugar to the mixture, stirring vigorously until no lumps remain and the fudge begins to pull away from the sides of the pan. Tip: Sift the powdered sugar beforehand to avoid clumps.
5. Pour the fudge mixture into the prepared dish, spreading evenly with a spatula. Tip: Wet the spatula lightly to prevent sticking.
6. Chill in the refrigerator for at least 2 hours, or until firm to the touch.
7. Once set, lift the fudge out using the parchment overhang and cut into 1-inch squares.

Kick your dessert game up a notch with this fudge—its velvety texture and deep, nutty flavor are unreal. Try layering it between graham crackers for an epic s’mores twist or gifting it in cute boxes for a homemade touch.

Apple Cinnamon Bread Pudding

Yum! This Apple Cinnamon Bread Pudding is your ticket to comfort town. Soft, spiced, and stupidly easy, it’s the lazy baker’s dream.

Ingredients

• 4 cups of day-old, crusty French bread, torn into bite-sized pieces
• 2 large, farm-fresh eggs
• 1 cup of granulated sugar, for that sweet kiss
• 2 cups of whole milk, creamy and rich
• 1 tbsp of pure vanilla extract, for aromatic depth
• 2 medium apples, peeled and diced (think crisp Honeycrisp or tart Granny Smith)
• 1 tsp of ground cinnamon, for warmth
• 1/2 tsp of nutmeg, for a hint of spice
• 1/4 cup of unsalted butter, melted and slightly cooled

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large bowl, whisk together the eggs, sugar, milk, vanilla extract, cinnamon, and nutmeg until fully combined.
3. Add the torn bread pieces and diced apples to the bowl. Gently toss until every piece is soaked in the custard mixture. Let it sit for 10 minutes to absorb.
4. Pour the mixture into the prepared baking dish. Drizzle the melted butter evenly over the top.
5. Bake for 45-50 minutes, or until the top is golden brown and the center is set but slightly jiggly.
6. Let it cool for 10 minutes before serving. This rest time lets the custard set further, making slicing easier.

Dig into this pudding warm for a melt-in-your-mouth experience, or chill it for a firmer texture. Either way, the cinnamon-kissed apples and soft bread create a harmony that’s hard to resist. Serve with a scoop of vanilla ice cream for extra decadence.

Snowball Coconut Macaroons

Drop everything and get ready to whip up these dreamy Snowball Coconut Macaroons—your new go-to for sweet, chewy bliss in every bite.

Ingredients

• 3 cups sweetened shredded coconut (fluffy and moist)
• 1 cup granulated sugar (fine and sparkling)
• 4 large egg whites (room temperature, for peak volume)
• 1 tsp pure vanilla extract (aromatic and rich)
• 1/4 tsp salt (fine and dissolves quickly)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the sweetened shredded coconut, granulated sugar, and salt, mixing until evenly distributed.
3. Gently fold in the egg whites and pure vanilla extract until the mixture sticks together when pressed. Tip: Don’t overmix to keep the macaroons light.
4. Using a cookie scoop or your hands, form the mixture into 1.5-inch balls and place them on the prepared baking sheet, spacing about 2 inches apart.
5. Bake for 20-25 minutes, or until the macaroons are golden brown on the edges and firm to the touch. Tip: Rotate the baking sheet halfway through for even browning.
6. Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They firm up as they cool, so patience is key.

Bite into these macaroons for a texture that’s crispy on the outside, tender on the inside, with a tropical coconut flavor that’s irresistibly sweet. Serve them stacked high on a vintage plate for a Pinterest-worthy dessert spread.

Quick Pecan Pie Bars

Easy peasy and oh-so-delicious, these Quick Pecan Pie Bars are your next dessert obsession. Packed with buttery crust and gooey pecan filling, they’re a no-fuss twist on the classic pie.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar, for a subtle sweetness
• 1/4 tsp salt, to balance the flavors
• 3 large eggs, farm-fresh for richness
• 1 cup light corn syrup, for that signature sticky texture
• 1 cup packed brown sugar, for deep molasses notes
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, for aromatic warmth
• 2 cups pecans, roughly chopped for crunch

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a food processor, pulse the flour, cold butter, granulated sugar, and salt until the mixture resembles coarse crumbs. Tip: The butter should be visible in small bits for a flaky crust.
3. Press the crumb mixture firmly into the prepared pan, creating an even layer. Bake for 15 minutes until just golden. Tip: Use the bottom of a measuring cup to smooth the crust.
4. While the crust bakes, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla extract in a large bowl until smooth. Tip: Ensure all ingredients are at room temperature to avoid a grainy texture.
5. Stir in the chopped pecans, then pour the filling over the hot crust, spreading evenly.
6. Return to the oven and bake for 25-30 minutes, until the filling is set and slightly puffed. A toothpick inserted should come out clean.
7. Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into bars.

Fantastically rich and chewy with a crisp crust, these bars are a dream. Serve them warm with a scoop of vanilla ice cream for an indulgent treat.

Red Velvet Trifle

Feast your eyes on this show-stopping Red Velvet Trifle—layers of moist cake, velvety cream, and a pop of berry goodness that’ll have your spoon diving back in.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for a light, airy texture
• 1 cup granulated sugar, for that perfect sweetness
• 1/2 cup unsalted butter, softened to room temperature for easy mixing
• 2 large farm-fresh eggs, at room temperature for a smooth batter
• 1 tbsp cocoa powder, unsweetened and rich in flavor
• 1 tsp pure vanilla extract, for a warm, aromatic touch
• 1/2 cup buttermilk, tangy and thick for moisture
• 1 tbsp red food coloring, vibrant and bold
• 1 tsp white vinegar, to enhance the red hue
• 1/2 tsp baking soda, for a slight lift
• 1/4 tsp fine sea salt, to balance the sweetness
• 2 cups heavy whipping cream, cold for stiff peaks
• 1/4 cup powdered sugar, for a subtly sweet whipped cream
• 1 cup fresh raspberries, juicy and tart for contrast

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use parchment paper at the bottom for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring. Tip: Scrape the bowl sides to ensure even mixing.
4. Whisk together the sifted flour, cocoa powder, baking soda, and sea salt in a separate bowl.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in the white vinegar last.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
7. Let the cake cool completely, then crumble into large pieces.
8. In a chilled bowl, whip the heavy cream and powdered sugar to stiff peaks.
9. Layer the cake crumbs, whipped cream, and raspberries in a trifle dish, repeating until all ingredients are used.

Perfect for any gathering, this Red Velvet Trifle boasts a dreamy contrast of textures—creamy, crumbly, and slightly tart. Serve it in individual glasses for a personalized touch that’s as Instagram-worthy as it is delicious.

Caramel Apple Crisp

Oozing with gooey caramel and tender apples, this crisp is your fall fantasy come true. Layer flavors like a pro and watch it disappear faster than you can say ‘seconds, please.’

Ingredients

• 6 cups thinly sliced, crisp Honeycrisp apples
• 1 cup packed light brown sugar, for deep molasses notes
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup all-purpose flour, spooned and leveled
• 1 cup old-fashioned rolled oats, for chewy texture
• 1 tsp ground cinnamon, for warm spice
• 1/4 tsp fine sea salt, to balance sweetness
• 1/2 cup thick caramel sauce, plus extra for drizzling

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
2. Toss the sliced apples with 1/4 cup of brown sugar and spread evenly in the dish. Drizzle with 1/2 cup caramel sauce.
3. In a bowl, mix flour, oats, remaining brown sugar, cinnamon, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
4. Sprinkle the topping over apples, covering completely. Bake for 35 minutes, or until topping is golden and apples bubble at edges.
5. Let cool for 10 minutes before serving. Drizzle with extra caramel sauce for a decadent touch.

Yield a crisp with a buttery, crunchy top and soft, caramel-kissed apples beneath. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Peanut Butter Blossom Cookies

Every bite of these Peanut Butter Blossom Cookies is a sweet, nutty hug. Creamy peanut butter meets melty chocolate kisses in a soft, sugar-dusted cookie that’s impossible to resist.

Ingredients

• 1 cup creamy, natural peanut butter (no added sugar)
• 1 cup granulated sugar, plus extra for rolling
• 1 large farm-fresh egg
• 1 tsp pure vanilla extract
• 24 milk chocolate kisses, unwrapped

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, beat together the peanut butter, sugar, egg, and vanilla extract until smooth.
3. Roll the dough into 1-inch balls, then coat each in granulated sugar.
4. Place the balls on the baking sheet, spacing them 2 inches apart.
5. Bake for 8 minutes, then remove from the oven.
6. Press a chocolate kiss into the center of each cookie immediately after baking.
7. Return to the oven for 2 more minutes to soften the chocolate.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

These cookies are chewy with a crisp sugar shell and a gooey chocolate center. Try serving them warm with a glass of cold milk for the ultimate comfort snack.

Mini Cherry Cheesecakes

Perfect for any occasion, these Mini Cherry Cheesecakes pack a creamy punch in every bite. No need for fancy equipment—just grab your muffin tin and let’s dive in.

Ingredients

• 1 cup graham cracker crumbs, finely ground
• 3 tbsp unsalted butter, melted and slightly cooled
• 16 oz cream cheese, room temperature and ultra-creamy
• 1/2 cup granulated sugar, fine and sweet
• 2 large eggs, farm-fresh and lightly beaten
• 1 tsp pure vanilla extract, aromatic and rich
• 1/2 cup sour cream, thick and tangy
• 1 can cherry pie filling, glossy and vibrant

Instructions

1. Preheat your oven to 325°F (163°C) and line a muffin tin with 12 liners.
2. Mix graham cracker crumbs with melted butter until the texture resembles wet sand. Press 1 tbsp into each liner for the crust.
3. Bake crusts for 5 minutes until slightly golden. Let cool on a wire rack. Tip: This step ensures a crisp base.
4. Beat cream cheese and sugar on medium speed until smooth, about 2 minutes. Scrape down the sides to incorporate all ingredients.
5. Add eggs one at a time, then vanilla and sour cream, mixing just until combined. Tip: Overmixing can introduce air bubbles.
6. Divide batter evenly among liners, filling each 3/4 full. Tap the tin gently to remove air pockets.
7. Bake for 20 minutes or until the edges are set but centers still jiggle slightly. Tip: They’ll firm up as they cool.
8. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Chill for at least 2 hours.
9. Top each cheesecake with a spoonful of cherry pie filling before serving.

Rich and velvety, these mini cheesecakes offer a delightful contrast between the creamy filling and the tart cherry topping. Serve them on a platter for a stunning dessert spread or as a sweet treat in lunchboxes.

Chocolate-Dipped Shortbread

Snag your apron—this Chocolate-Dipped Shortbread is about to become your go-to treat. Crisp, buttery, and dunked in lush chocolate, it’s a no-fuss delight that’ll have everyone begging for the recipe.

Ingredients

• 1 cup unsalted butter, cold and cubed
• 1/2 cup granulated sugar, fine and sparkling
• 2 cups all-purpose flour, sifted and fluffy
• 1/4 tsp salt, finely ground
• 1 tsp pure vanilla extract, aromatic and rich
• 1 cup dark chocolate chips, premium and melty
• 1 tbsp coconut oil, unrefined and silky

Instructions

1. Preheat your oven to 325°F—this low temp ensures golden edges without overbrowning.
2. In a large bowl, cream the cold butter and sugar until light and fluffy, about 3 minutes. Tip: Cold butter is key for that signature shortbread crumb.
3. Gently fold in the sifted flour, salt, and vanilla extract until just combined. Overmixing leads to tough cookies—stop when you see no dry flour.
4. Press the dough into an 8-inch square pan lined with parchment paper. Prick all over with a fork to prevent puffing.
5. Bake for 25-30 minutes until pale gold. Let cool completely in the pan—this patience pays off in texture.
6. Melt chocolate chips with coconut oil in 30-second bursts, stirring until glossy. Tip: Coconut oil gives the chocolate a smooth, dippable consistency.
7. Cut the cooled shortbread into fingers, then dip each halfway into the chocolate. Let set on parchment paper.

With its crumbly bite and glossy chocolate finish, this shortbread is a textural dream. Serve stacked on a vintage plate for a touch of elegance, or pack in a jar for gifting—it’s that versatile.

Spiced Hot Chocolate Brownies

These Spiced Hot Chocolate Brownies are your next obsession. Think fudgy, spicy, and everything nice—baked to perfection.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, room temperature
• 1 tsp pure vanilla extract, aromatic and rich
• 1 cup all-purpose flour, sifted and fluffy
• 3/4 cup cocoa powder, dark and intense
• 1/2 tsp salt, finely ground
• 1 tsp cinnamon, warm and fragrant
• 1/2 tsp cayenne pepper, fiery and bold
• 1 cup dark chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined and glossy.
3. Add the eggs one at a time, whisking well after each addition to incorporate air and ensure a light texture.
4. Stir in the vanilla extract, blending it evenly into the mixture for a fragrant depth.
5. Sift together the flour, cocoa powder, salt, cinnamon, and cayenne pepper directly into the wet ingredients to avoid lumps and distribute spices uniformly.
6. Gently fold the dry ingredients into the wet until just combined, being careful not to overmix and toughen the brownies.
7. Fold in the dark chocolate chips, reserving a handful to sprinkle on top for a gooey finish.
8. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips over the surface.
9. Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft to the touch for that perfect fudgy texture.
10. Let cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack before slicing.

Serve these brownies warm with a dusting of cocoa powder or a scoop of vanilla ice cream for a decadent twist. The heat from the cayenne builds slowly, making each bite more intriguing than the last.

Easy Fruitcake Cookies

Zesty and bursting with flavor, these Easy Fruitcake Cookies are your next baking obsession. Packed with juicy dried fruits and a hint of spice, they’re a festive twist on the classic cookie.

Ingredients

• 1 cup unsalted butter, creamy and at room temperature
• 1 cup granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and beaten
• 1 tsp pure vanilla extract, aromatic and rich
• 2 cups all-purpose flour, sifted and fluffy
• 1 tsp baking powder, aluminum-free for a clean rise
• 1/2 tsp salt, finely ground
• 1 cup mixed dried fruits (cherries, apricots, raisins), plump and colorful
• 1/2 cup chopped nuts (walnuts or pecans), toasted and crunchy
• 1 tsp ground cinnamon, warm and fragrant

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the creamy unsalted butter and fine granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the farm-fresh eggs one at a time, then stir in the aromatic pure vanilla extract until just combined.
4. In a separate bowl, whisk together the sifted all-purpose flour, aluminum-free baking powder, finely ground salt, and warm ground cinnamon.
5. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
6. Fold in the plump mixed dried fruits and toasted chopped nuts until evenly distributed throughout the dough.
7. Using a cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield cookies that are soft in the center with a slight crunch around the edges, offering a delightful contrast. The warm spices and bursts of fruit make them irresistible. Try serving them with a dollop of mascarpone for an extra indulgent treat.

White Chocolate Cranberry Bark

Absolutely nobody can resist the sweet, tangy crunch of this holiday favorite. Grab your ingredients and let’s dive into making this irresistible treat.

Ingredients

• 2 cups high-quality white chocolate chips, creamy and smooth
• 1 cup dried cranberries, tart and chewy
• 1/2 cup roasted almonds, roughly chopped for crunch
• 1 tbsp coconut oil, unrefined for a subtle aroma

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth to avoid wrinkles in your bark.
2. In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second bursts, stirring gently each time, until fully melted and glossy.
3. Quickly fold in dried cranberries and chopped almonds into the melted chocolate, distributing evenly for every bite to be packed with flavor.
4. Pour the mixture onto the prepared baking sheet, spreading it into an even layer about 1/4 inch thick with a spatula.
5. Chill in the refrigerator for at least 1 hour, or until the bark is firm to the touch and snaps cleanly when broken.
6. Once set, break the bark into irregular pieces by hand for a rustic look or cut with a sharp knife for cleaner edges.

Get ready to savor the creamy white chocolate paired with the tart pop of cranberries and the satisfying crunch of almonds. Perfect for gifting or as a festive table centerpiece, this bark is as beautiful as it is delicious.

Pumpkin Chocolate Chip Muffins

Just when you thought pumpkin season couldn’t get any better, these Pumpkin Chocolate Chip Muffins swoop in to steal the show. Moist, spiced, and loaded with melty chocolate chips, they’re the ultimate fall treat.

Ingredients

• 1 3/4 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for that perfect sweetness
• 1/2 cup packed brown sugar, adding a deep molasses note
• 1 tsp baking soda, to ensure a fluffy rise
• 1/2 tsp salt, to balance the flavors
• 1 tsp ground cinnamon, for warm spice
• 1/2 tsp ground nutmeg, adding a hint of earthiness
• 1/4 tsp ground cloves, for a subtle kick
• 2 large farm-fresh eggs, at room temperature
• 1 cup pure pumpkin puree, smooth and vibrant
• 1/2 cup melted unsalted butter, rich and creamy
• 1 tsp pure vanilla extract, for aromatic depth
• 1 cup semi-sweet chocolate chips, for gooey pockets of joy

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners for easy cleanup.
2. In a large bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. In another bowl, beat the eggs lightly, then stir in the pumpkin puree, melted butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined—overmixing leads to tough muffins.
5. Fold in the chocolate chips evenly throughout the batter for that perfect chocolatey bite in every muffin.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow for rising.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean, indicating they’re perfectly baked.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Rich in flavor with a tender crumb, these muffins are a delightful contrast of spicy pumpkin and sweet chocolate. Serve them warm with a dollop of whipped cream for an indulgent breakfast or snack.

Maple Glazed Donut Holes

Ready to dive into bite-sized bliss? These Maple Glazed Donut Holes are your next obsession—crispy on the outside, pillowy inside, and dripping with sweet, sticky maple magic.

Ingredients

• 1 cup all-purpose flour, sifted for fluffiness
• 1/4 cup granulated sugar, for that perfect sweetness
• 1 tsp baking powder, to lift them to cloud-like heights
• 1/2 tsp salt, to balance the flavors
• 1/2 cup whole milk, creamy and rich
• 1 large farm-fresh egg, beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, for aromatic depth
• 1 cup powdered sugar, for a smooth glaze
• 1/4 cup pure maple syrup, dark and robust
• 1 tbsp water, to thin the glaze
• Vegetable oil, for frying until golden perfection

Instructions

1. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt.
2. In another bowl, mix the whole milk, beaten egg, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined—overmixing leads to tough donuts.
4. Heat vegetable oil in a deep fryer or large pot to 375°F, ensuring it’s hot enough for a crisp exterior.
5. Using a small scoop or spoon, drop teaspoon-sized balls of batter into the hot oil, frying in batches to avoid crowding.
6. Fry for 2-3 minutes, turning occasionally, until golden brown and cooked through.
7. Remove with a slotted spoon and drain on paper towels—this keeps them crispy.
8. For the glaze, whisk together powdered sugar, maple syrup, and water until smooth and glossy.
9. Dip each warm donut hole into the glaze, letting excess drip off before setting on a wire rack.
10. Let the glaze set for 5 minutes before serving for the perfect finish.

Warm, these donut holes are irresistibly soft inside with a slight crunch outside, the maple glaze adding a woodsy sweetness. Serve them stacked high on a rustic platter for a shareable treat that disappears fast.

Lemon Snowdrop Cookies

Snag these zesty Lemon Snowdrop Cookies—your new go-to for a bright, buttery bite that melts in your mouth.

Ingredients

• 1 cup unsalted butter, room temperature and creamy
• 1/2 cup powdered sugar, plus extra for dusting
• 2 tbsp fresh lemon juice, vibrant and tangy
• 1 tbsp lemon zest, finely grated for a citrus punch
• 2 cups all-purpose flour, sifted for lightness
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, beat the creamy unsalted butter and powdered sugar together until light and fluffy, about 3 minutes.
3. Mix in the fresh lemon juice and finely grated lemon zest until fully incorporated.
4. Gradually add the sifted all-purpose flour and salt to the butter mixture, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: The cookies will still be soft but will firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, dust the cookies generously with powdered sugar for that classic snowdrop look. Tip: Use a fine-mesh sieve for an even, delicate dusting.

Buttery and tender with a zesty lemon kick, these cookies are perfect with a cup of tea or as a sunny addition to your dessert tray. Serve them stacked high on a vintage plate for a charming, Instagram-worthy presentation.

Summary

Sweeten your holiday season with these 20 easy, delicious dessert recipes that promise to delight every palate. Whether you’re a baking novice or a seasoned pro, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the sweetness on Pinterest. Happy baking!