29 Cute Christmas Desserts That Are Almost Too Adorable to Eat

Christmas baking should feel like the fun part of the holidays, not one more thing on the to-do list. This roundup pulls together 29 cute Christmas desserts, from five-minute no-bake truffles to a showstopping yule log worth the extra effort, each with a full recipe card built right in. Every recipe is tagged by how much time and skill it takes, so you can build a dessert table that matches your actual December, not your Pinterest board. Whether you’re baking with kids after school or prepping for a big family gathering, there’s something here that fits.

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No-Bake Cute Christmas Desserts (5 Minutes or Less)

These are the ones to reach for on a night when the oven stays off entirely. No baking, no waiting on the timer — just mix, chill, and shape.

1. Salted Caramel Chocolate Truffles

5-Minute No-Bake. Rich chocolate ganache gets rolled into bite-sized truffles, then finished with a caramel center and a pinch of flaky salt that cuts through the sweetness. The salt is what makes people go back for a second one before they even realize it. They come together with just a handful of ingredients and no oven time, which makes them perfect for a last-minute cookie plate. Roll them a day ahead and they’ll hold in the fridge until you’re ready to serve.

Ingredients

• 10 oz semisweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 12 soft caramel candies, unwrapped
• 1 tablespoon heavy cream (for caramel centers)
• 1/2 cup cocoa powder, for rolling
• Flaky sea salt, for finishing

Instructions

1. Melt the caramels with 1 tablespoon heavy cream in a small saucepan over low heat, stirring until smooth. Set aside to cool slightly.
2. Heat the 1/2 cup heavy cream in a saucepan until just simmering. Pour over the chopped chocolate in a bowl, let sit 2 minutes, then whisk in the butter until smooth and glossy.
3. Refrigerate the ganache for 1–2 hours, until firm enough to scoop.
4. Scoop a tablespoon of ganache, flatten slightly, add a small spoonful of caramel to the center, and roll into a ball, sealing the caramel inside.
5. Roll each truffle in cocoa powder and finish with a pinch of flaky sea salt. Chill until ready to serve.

2. Peppermint Bark Fudge That Tastes Like Christmas Morning

5-Minute No-Bake. Layers of white and dark chocolate fudge come together with crushed candy cane on top for that classic peppermint bark crunch. It’s sweet without being cloying, and the red and white swirl makes it look far more polished than the effort required. This one’s a favorite for gift plates because it slices clean and holds its shape well at room temperature. Make a double batch — it disappears fast at parties, and if you love a simpler version, our easy peppermint bark is a good one to keep in the rotation too.

Ingredients

• 12 oz semisweet chocolate chips
• 1/2 cup sweetened condensed milk, divided
• 12 oz white chocolate chips
• 2 tablespoons unsalted butter, divided
• 1/2 teaspoon peppermint extract, divided
• 1/2 cup crushed candy canes

Instructions

1. Line an 8×8-inch pan with parchment paper.
2. Melt the semisweet chocolate with 1/4 cup condensed milk and 1 tablespoon butter over low heat, stirring until smooth. Stir in 1/4 teaspoon peppermint extract.
3. Spread the dark layer into the prepared pan and refrigerate for 15 minutes, until set.
4. Melt the white chocolate with the remaining condensed milk, butter, and peppermint extract the same way. Spread over the chilled dark layer.
5. Sprinkle crushed candy canes over the top, pressing gently so they stick. Chill for at least 1 hour before slicing into squares.

3. Gingerbread Cookie Dough Truffles

5-Minute No-Bake. Edible cookie dough gets spiced with molasses, cinnamon, and ginger, then rolled into truffles and dipped in white chocolate. There’s no raw egg to worry about, so kids can taste-test the dough along the way without any hesitation from you. The warm spice flavor makes these feel distinctly like Christmas rather than just another chocolate ball. They freeze beautifully, so you can make them weeks ahead and pull them out the day of the party.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour, heat-treated
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2–3 tablespoons milk, as needed
• 12 oz white chocolate, melted, for dipping

Instructions

1. Beat the butter and brown sugar until creamy. Mix in the molasses and vanilla.
2. Stir in the heat-treated flour, ginger, cinnamon, and cloves until a soft dough forms, adding milk a tablespoon at a time if needed.
3. Roll the dough into 1-inch balls and place on a parchment-lined tray. Freeze for 15 minutes.
4. Dip each ball into the melted white chocolate, letting excess drip off, and return to the parchment.
5. Chill until the coating sets, about 20 minutes, before serving.

4. Chocolate Peppermint Freezer Pie

5-Minute No-Bake. A cookie crust holds a cool, minty chocolate filling that sets up firm in the freezer instead of the oven. It’s the dessert to make when you want something a little more elegant than fudge but still don’t want to touch the stove. The peppermint flavor stays bright rather than toothpaste-like, thanks to a light hand with the extract. Slice it straight from the freezer for the cleanest cuts.

Ingredients

• 1 chocolate cookie crust (9-inch, store-bought or homemade)
• 10 oz semisweet chocolate, chopped
• 1 1/2 cups heavy whipping cream, divided
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed candy canes, plus more for garnish

Instructions

1. Heat 1/2 cup of the cream until simmering, pour over the chopped chocolate, and whisk until smooth. Let cool to room temperature.
2. Beat the cream cheese and powdered sugar until smooth, then beat in the cooled chocolate mixture and peppermint extract.
3. Whip the remaining 1 cup cream to stiff peaks and fold into the chocolate mixture along with the crushed candy canes.
4. Spread the filling into the cookie crust and smooth the top.
5. Freeze for at least 4 hours, or until firm. Garnish with extra crushed candy cane before slicing.

5. Oreo Reindeer Truffles

5-Minute No-Bake. Crushed Oreos and cream cheese get rolled into balls and dipped in chocolate, then dressed up with pretzel antlers, candy eyes, and a red candy nose. They look like actual reindeer sitting on the plate, which makes them one of the first things to go at any party. The base truffle is the same easy formula bakers have loved for years — it’s the reindeer face that makes them feel new again. Kids can handle the decorating step almost entirely on their own.

Ingredients

• 1 package (14.3 oz) Oreo cookies
• 8 oz cream cheese, softened
• 12 oz milk or dark chocolate, melted
• Mini pretzel twists, broken into antler shapes
• Candy eyes
• Red mini M&Ms or red candy melts, for noses

Instructions

1. Pulse the Oreos in a food processor until finely crushed.
2. Mix the crushed Oreos with the softened cream cheese until fully combined.
3. Roll the mixture into 1-inch balls and freeze for 15 minutes.
4. Dip each ball into the melted chocolate, tapping off the excess, and set on parchment paper.
5. While the chocolate is still soft, press in pretzel antlers, candy eyes, and a red nose on each. Chill until set.

6. White Chocolate Peppermint Popcorn Bark

5-Minute No-Bake. Popped popcorn gets tossed in melted white chocolate and crushed candy cane, then spread out to set into a snackable bark. It’s less rich than a traditional fudge or truffle, which makes it a good option if you want something people can grab a handful of instead of just one piece. The contrast between the crunchy popcorn and the smooth chocolate coating is what keeps hands reaching back into the bowl. This one’s especially good packaged up in cellophane bags for teacher gifts — pair it with our Christmas snack gift ideas for more easy giveaways.

Ingredients

• 8 cups popped popcorn, unsalted
• 16 oz white chocolate melting wafers
• 1/2 cup crushed candy canes
• 1/2 teaspoon peppermint extract
• Pinch of salt

Instructions

1. Spread the popcorn in a single layer on a large parchment-lined baking sheet, removing any unpopped kernels.
2. Melt the white chocolate in the microwave in 30-second bursts, stirring between each, until smooth. Stir in the peppermint extract.
3. Drizzle the melted chocolate evenly over the popcorn and toss gently to coat.
4. Sprinkle the crushed candy canes and a pinch of salt over the top while the chocolate is still wet.
5. Let set at room temperature for 20–30 minutes, then break into pieces.

Kid-Can-Help Christmas Desserts

This is the category to reach for on a weekend afternoon when little hands want to help decorate. Nothing here requires piping skills — just candy, frosting, and a little patience.

7. Reindeer Rice Krispie Treats

Kid-Can-Help. Classic marshmallow rice krispie squares get a reindeer makeover with pretzel antlers, candy eyes, and a red M&M nose. The base treat takes minutes to make on the stovetop, which leaves plenty of time for the decorating part to stretch out and become the actual activity. Kids can press on every piece themselves without needing anything sharp or hot in their hands. They hold their shape well for a few days, so they travel easily to school parties.

Ingredients

• 3 tablespoons unsalted butter
• 1 package (10 oz) mini marshmallows
• 6 cups crisp rice cereal
• Mini pretzel twists, for antlers
• Candy eyes
• Red mini M&Ms, for noses

Instructions

1. Melt the butter in a large pot over low heat. Add the marshmallows and stir until fully melted and smooth.
2. Remove from heat and fold in the cereal until evenly coated.
3. Press the mixture into a greased pan and let cool for 10 minutes.
4. Cut into triangles or rounded shapes to resemble reindeer faces.
5. Press pretzel antlers, candy eyes, and a red M&M nose into each treat while still slightly warm.

8. Grinch Crinkle Cookies

Kid-Can-Help. A soft, chewy cookie base gets tinted bright green, studded with mini chocolate chips, and rolled in powdered sugar before baking so the crinkles crack through white. They bake up looking almost too festive to eat, with that Grinch-green color peeking through the sugar coating. The dough itself is forgiving, so a slightly uneven roll from little hands still bakes into a good-looking cookie. Add a single red heart candy on top after baking for the full Grinch-heart effect.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Green gel food coloring
• 1/2 cup mini chocolate chips
• 1 cup powdered sugar, for rolling
• Red heart candies, for topping

Instructions

1. Preheat the oven to 350°F. Whisk together the flour, baking powder, and salt.
2. Beat the butter and sugar until fluffy. Beat in the eggs, vanilla, and enough green food coloring to reach a vivid green.
3. Mix in the dry ingredients until just combined, then fold in the mini chocolate chips.
4. Roll the dough into 1-inch balls and coat generously in powdered sugar.
5. Bake for 10–12 minutes, until the tops crack and the edges are set. Press a red heart candy into the center of each cookie right after baking.

9. Oreo Snowman Balls

Kid-Can-Help. The same crushed-Oreo-and-cream-cheese base as a classic Oreo ball, but dipped in white chocolate and stacked into little snowman shapes with a candy hat and stick arms. Stacking the balls before the coating fully sets is the only tricky part, and even that’s easy once you’ve done it once. Kids love adding the carrot nose and coal buttons, which turns decorating into its own kind of playtime. They store well in the fridge for several days, so there’s no rush to serve them the same day.

Ingredients

• 1 package (14.3 oz) Oreo cookies
• 8 oz cream cheese, softened
• 16 oz white chocolate, melted
• Orange candy, cut into small triangles, for noses
• Mini chocolate chips, for eyes and buttons
• Pretzel sticks, for arms
• Small candy or fondant hats

Instructions

1. Pulse the Oreos into fine crumbs and mix with the cream cheese until fully combined.
2. Roll into one large ball and one smaller ball per snowman (about 2 tablespoons and 1 tablespoon). Freeze for 15 minutes.
3. Dip both balls in melted white chocolate and, while still wet, stack the small ball on top of the large one.
4. Immediately press in pretzel arms, mini chocolate chip eyes and buttons, and an orange candy nose.
5. Top with a small candy hat and chill until fully set.

10. Rolo Pretzel Reindeer

Kid-Can-Help. A pretzel twist gets topped with a melted Rolo and a chocolate candy, then finished with pretzel antlers and candy eyes for an instant reindeer face. The salty-sweet combination of pretzel and caramel is what makes these disappear fast at any party, kids and adults alike. The whole process takes just a quick trip through a warm oven to soften the Rolo before the fun decorating part begins. They’re one of the fastest options here if you’re short on time but still want something with real personality.

Ingredients

• 36 mini pretzel twists
• 36 Rolo candies, unwrapped
• 36 milk chocolate M&Ms
• Extra mini pretzel twists, broken, for antlers
• Candy eyes
• Red mini M&Ms, for noses

Instructions

1. Preheat the oven to 275°F. Arrange the pretzel twists on a parchment-lined baking sheet and top each with a Rolo.
2. Bake for 3–4 minutes, just until the Rolos look soft and shiny but haven’t fully melted.
3. Remove from the oven and immediately press an M&M into the center of each softened Rolo.
4. While still warm, press broken pretzel pieces into the top for antlers, then add candy eyes and a red nose.
5. Let cool completely at room temperature until set.

11. Nutter Butter Reindeer Cookies

Kid-Can-Help. Peanut butter sandwich cookies get dipped in chocolate and dressed up with pretzel antlers, candy eyes, and a red nose to look like a whole herd of tiny reindeer. There’s no baking involved at all beyond what’s already in the store-bought cookie, so this is a great option for a night with very little time. The peanut butter flavor gives them a slightly different taste than the chocolate-heavy options elsewhere on this list. Lay them out on a tray and let kids build the faces however they like — no two need to match.

Ingredients

• 1 package Nutter Butter sandwich cookies
• 12 oz milk chocolate, melted
• Mini pretzel twists, broken, for antlers
• Candy eyes
• Red mini M&Ms, for noses

Instructions

1. Line a baking sheet with parchment paper.
2. Dip each cookie halfway into the melted chocolate and place on the parchment.
3. While the chocolate is still wet, press in two pretzel pieces at the top for antlers.
4. Add candy eyes and a red candy nose to the center of each cookie.
5. Let set at room temperature for 20–30 minutes before serving.

12. Christmas M&M Cookie Bars

Kid-Can-Help. A thick, chewy cookie bar gets pressed into a pan and topped with a generous scatter of red and green M&Ms before baking. Bars are far more forgiving than individual cookies, since there’s no scooping or spacing to worry about getting even. Kids can press the candy into the dough themselves, which turns a five-minute task into ten minutes of genuine fun. Cut them into squares once cooled for a treat that travels well to any potluck or classroom party.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups red and green holiday M&Ms, divided

Instructions

1. Preheat the oven to 350°F and line a 9×13-inch pan with parchment paper.
2. Whisk together the flour, baking soda, and salt.
3. Beat the butter, granulated sugar, and brown sugar until fluffy. Beat in the eggs and vanilla.
4. Mix in the dry ingredients until just combined, then fold in 1 cup of the M&Ms.
5. Press the dough into the pan and scatter the remaining M&Ms on top, pressing gently. Bake for 22–26 minutes, until the top is golden. Cool completely before cutting into squares.

Santa Hat & Character Christmas Desserts

These are the ones that photograph the best and get the most comments at a party — Santa, snowmen, reindeer, and elves, all made from simple bases dressed up with candy and frosting.

13. Santa Hat Cheesecake Bites

Showstopper. A mini cheesecake gets topped with a whole strawberry and a swirl of whipped cream to look like Santa’s hat, complete with a fluffy white brim. The cheesecake itself is a straightforward no-fuss base — it’s the topping that does all the visual work. Getting the proportions right between strawberry and whipped cream takes a little practice, but once you’ve made a few, the assembly line moves fast. These are the dessert that gets photographed before anyone takes a bite, and they pair nicely with our mini cranberry swirl cheesecakes for a bite-sized dessert board.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped to stiff peaks
• 24 whole strawberries, hulled

Instructions

1. Preheat the oven to 325°F and line a muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press a spoonful into the bottom of each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Divide the batter over the crusts and bake for 16–18 minutes, until just set. Cool completely, then chill for at least 2 hours.
5. Top each cheesecake with a whole strawberry and a swirl of whipped cream to look like a Santa hat.

14. Santa Hat Brownies

Kid-Can-Help. Fudgy brownie squares get the same Santa hat treatment as the cheesecake bites — a strawberry half and a dollop of whipped cream — but on a chocolatier, denser base. They’re a good option if you already have a favorite brownie recipe and just want a festive way to dress it up for the season. The topping takes seconds per brownie, so this is an easy way to make a familiar dessert feel brand new for December. Serve them the same day you add the whipped cream so the topping stays fresh and firm.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup heavy whipping cream, whipped to stiff peaks
• 16 strawberries, halved

Instructions

1. Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper.
2. Whisk together the melted butter and sugar, then whisk in the eggs and vanilla.
3. Fold in the cocoa powder, flour, and salt until just combined.
4. Spread into the pan and bake for 22–25 minutes, until a toothpick comes out with a few moist crumbs. Cool completely and cut into squares.
5. Top each brownie with a dollop of whipped cream and a strawberry half to resemble a Santa hat.

15. Melted Snowman Cupcakes

Kid-Can-Help. A simple vanilla or chocolate cupcake gets topped with a puddle of white frosting that looks like a snowman who’s had a little too much sun, plus a candy hat, scarf, and buttons drooping into the melt. It’s a playful twist on a classic snowman theme that doesn’t require any precise piping to pull off. The “melted” look is actually more forgiving than a perfectly upright snowman, since a slightly uneven frosting swirl just adds to the joke. Kids especially love naming their melted snowman before it disappears in one bite. For more easy cupcake inspiration, check out our Christmas cupcake ideas.

Ingredients

• 12 baked vanilla cupcakes, cooled
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract
• Mini marshmallows, for the snowman head
• Candy eyes and orange candy, for the face
• Mini pretzel sticks, for arms
• Small candy pieces, for a hat, scarf, and buttons

Instructions

1. Beat the butter until creamy, then gradually add the powdered sugar, milk, and vanilla until smooth and spreadable.
2. Spread a generous, slightly uneven puddle of frosting over the top of each cupcake, letting it drip down the sides.
3. Set a mini marshmallow on top for the snowman’s head.
4. Add candy eyes, an orange candy nose, and a few small dots for a mouth.
5. Press in pretzel stick arms and finish with a small candy hat and scarf pieces melting into the frosting.

16. Mini Gingerbread Houses

Showstopper. Small graham cracker panels get assembled into individual mini houses, then decorated with royal icing and a mix of small candies for the roof, windows, and door. Building at mini scale instead of a full-size gingerbread house means each one takes a fraction of the time and drying patience the classic version demands. This is the project to save for a weekend afternoon when you actually have a stretch of uninterrupted time. Set out bowls of different candies and let everyone build their own — no two houses need to look alike.

Ingredients

• 18 whole graham crackers
• 3 large egg whites
• 4 cups powdered sugar
• 1/2 teaspoon cream of tartar
• Assorted small candies, for decorating
• Small square crackers or pretzels, for doors

Instructions

1. Cut graham crackers to size for the four walls and two roof panels of each mini house.
2. Beat the egg whites, powdered sugar, and cream of tartar until thick and glossy to make the royal icing.
3. Pipe icing along the edges of the wall pieces and assemble into a box shape, holding briefly until set.
4. Attach the roof panels with more icing and let the whole structure dry for 20–30 minutes.
5. Decorate with royal icing and assorted candies for the roof, windows, and door.

17. Reindeer Cupcakes

Kid-Can-Help. Chocolate cupcakes get topped with chocolate frosting, pretzel antlers, candy eyes, and a red candy nose for a reindeer face that kids can build almost entirely themselves. The frosting doesn’t need to be smooth or perfect since the pretzels and candy do most of the visual work once they’re pressed in. These pair naturally with the Reindeer Rice Krispie Treats and Rolo Pretzel Reindeer elsewhere on this list if you want a whole reindeer-themed dessert table. They hold up well for a few hours at room temperature, which makes them easy for parties.

Ingredients

• 12 baked chocolate cupcakes, cooled
• 1/2 cup unsalted butter, softened
• 1/3 cup cocoa powder
• 2 1/2 cups powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract
• Mini pretzel twists, for antlers
• Candy eyes
• Red mini M&Ms, for noses

Instructions

1. Beat the butter and cocoa powder until combined.
2. Gradually add the powdered sugar, alternating with milk, until smooth and spreadable. Beat in the vanilla.
3. Frost each cupcake with a swirl or spread of chocolate frosting.
4. Press two pretzel pieces into the top of each cupcake for antlers.
5. Add candy eyes and a red candy nose to finish the reindeer face.

18. Grinch Cupcakes

Kid-Can-Help. A green-tinted vanilla cupcake gets swirled with green frosting and topped with a tiny red heart candy, echoing the Grinch’s famous heart-growing moment. The color is the whole point here — a bright, slightly playful green that reads as festive rather than eerie. These pair well with the Grinch Crinkle Cookies if you’re planning a Grinch-themed dessert corner for a party. Piping the frosting swirl is optional; a simple frosted top with the heart on top works just as well.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Green gel food coloring
• 1/2 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar (for frosting)
• 2 tablespoons milk (for frosting)
• Red heart candies, for topping

Instructions

1. Preheat the oven to 350°F and line a muffin tin with 12 liners.
2. Whisk together the flour, baking powder, and salt.
3. Beat the butter and sugar until fluffy, then beat in the eggs, milk, vanilla, and green food coloring.
4. Fold in the dry ingredients until just combined. Divide among the liners and bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
5. Beat the frosting butter, powdered sugar, and milk until smooth, tint green, and swirl onto each cupcake. Top with a red heart candy.

Cut-Out & Decorated Christmas Cookies

The classics belong here — the cookies that anchor a cookie exchange plate and the ones kids ask to help cut into shapes every single year.

19. Classic Cut-Out Sugar Cookies

Kid-Can-Help. A buttery sugar cookie dough holds its shape through baking, which makes it the reliable base for whatever cutters you have on hand — trees, stars, stockings, or Santa. The dough rolls out easily and doesn’t spread much in the oven, so the shapes come out crisp and clean. Once cooled, they’re a blank canvas for royal icing, sprinkles, or just a simple glaze. This is the recipe to start with if you’re building a whole decorated cookie tradition with your kids.

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Royal icing or simple glaze, for decorating
• Sprinkles, optional

Instructions

1. Whisk together the flour, baking powder, and salt.
2. Beat the butter and sugar until fluffy, then beat in the egg and vanilla.
3. Mix in the dry ingredients until a soft dough forms. Chill for at least 1 hour.
4. Preheat the oven to 350°F. Roll the dough to 1/4-inch thickness and cut into shapes with holiday cutters.
5. Bake for 8–10 minutes, until the edges are just set but not browned. Cool completely before decorating.

20. Snowflake Sugar Cookies

Kid-Can-Help. The same reliable sugar cookie base gets cut into snowflake shapes and finished with white royal icing and a shimmer of edible glitter or sanding sugar. The intricate cutter shapes look far more detailed than the actual effort required, since the icing does most of the visual work. These sit nicely alongside more colorful cookies on a dessert table, adding a cooler, wintry note to the mix. A simple flood icing technique works fine here — you don’t need fine piping skills to get a pretty result.

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 large egg whites (for icing)
• 3 cups powdered sugar (for icing)
• Sanding sugar or edible glitter

Instructions

1. Whisk together the flour, baking powder, and salt. Beat the butter and sugar until fluffy, then beat in the egg and vanilla. Mix in the dry ingredients and chill the dough for 1 hour.
2. Preheat the oven to 350°F. Roll the dough to 1/4-inch thickness and cut into snowflake shapes.
3. Bake for 8–10 minutes, until just set. Cool completely.
4. Whisk the egg whites and powdered sugar until smooth and pourable for a flood icing.
5. Outline and flood each cookie with icing, then sprinkle with sanding sugar or edible glitter before it sets.

21. Wreath Cookies

Showstopper. A ring-shaped cookie or piped dough gets decorated with green icing, small candy “holly berries,” and a tiny bow to look like a miniature Christmas wreath. Getting the piped green icing to look like individual leaves takes a bit of practice with a piping tip, which is why this one lands on the higher-effort end of the list. The payoff is a cookie that looks like it came from a bakery case rather than a home kitchen. Practice the icing technique on parchment paper first before committing to the cookies themselves.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large egg whites (for icing)
• 3 cups powdered sugar (for icing)
• Green gel food coloring
• Red mini candies, for holly berries

Instructions

1. Beat the butter and sugar until fluffy, then beat in the egg and vanilla. Mix in the flour, baking powder, and salt to form a dough. Chill for 1 hour.
2. Preheat the oven to 350°F. Roll the dough and cut with a ring or donut cutter to form wreath shapes. Bake for 9–11 minutes, until lightly golden at the edges. Cool completely.
3. Whisk the egg whites and powdered sugar until thick enough to hold a piped line, then tint bright green.
4. Fit a piping bag with a small leaf or star tip and pipe short strokes around each ring to resemble wreath leaves.
5. Press red candy “berries” into the icing while wet and let dry completely, about 1 hour.

22. Linzer Christmas Cookies

Showstopper. Two shortbread-style cookies sandwich a layer of jam, with the top cookie cut with a small window shape so the bright red filling peeks through. The window cutout and the sandwiching step both take a bit more patience than a standard drop cookie, which is why these are worth saving for when you have a little extra time. Raspberry jam is the classic choice, though any bright red jam works for the holiday look. Dust the tops with powdered sugar right before serving so it doesn’t dissolve into the jam.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 cup finely ground almonds
• 1/4 teaspoon salt
• 3/4 cup raspberry jam
• Powdered sugar, for dusting

Instructions

1. Beat the butter and sugar until fluffy, then beat in the egg and vanilla.
2. Mix in the flour, ground almonds, and salt until a soft dough forms. Chill for at least 1 hour.
3. Preheat the oven to 350°F. Roll the dough and cut into rounds, cutting a small window shape out of half of them.
4. Bake for 9–11 minutes, until the edges are just golden. Cool completely.
5. Spread jam on the whole cookies and top with the window-cut cookies, sandwiching them together. Dust with powdered sugar just before serving.

23. Gingerbread Men Cookies

Kid-Can-Help. A classic spiced gingerbread dough gets cut into the familiar gingerbread man shape, then decorated with royal icing for a face, buttons, and a bow tie. The dough is sturdy enough to handle a lot of rolling and re-rolling, which is helpful when little hands are cutting the shapes. Molasses and warm spices give these a flavor that’s distinctly different from a standard sugar cookie, rounding out a cookie plate nicely. Let them cool completely before icing so the details stay crisp instead of sliding.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup molasses
• 1 large egg
• 2 large egg whites (for icing)
• 3 cups powdered sugar (for icing)

Instructions

1. Whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
2. Beat the butter and brown sugar until fluffy, then beat in the molasses and egg.
3. Mix in the dry ingredients until a firm dough forms. Chill for at least 1 hour.
4. Preheat the oven to 350°F. Roll the dough and cut into gingerbread man shapes. Bake for 9–11 minutes, until firm at the edges. Cool completely.
5. Whisk the egg whites and powdered sugar until thick, then pipe on faces, buttons, and a bow tie. Let the icing set before serving.

24. Christmas Pinwheel Cookies

Kid-Can-Help. Red and white (or red and green) doughs get layered, rolled together, and sliced into swirled pinwheel cookies before baking. The swirl pattern looks impressive once sliced, but the actual technique is just rolling and chilling dough, which kids can help with once the dough is prepped. These bake up with clean, defined color lines as long as the dough is chilled well before slicing. They’re a good option if you want a cookie plate that looks varied without cutting a dozen different shapes.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Red gel food coloring

Instructions

1. Beat the butter and sugar until fluffy, then beat in the egg and vanilla.
2. Mix in the flour, baking powder, and salt until a soft dough forms.
3. Divide the dough in half. Tint one half red, leaving the other plain. Chill both for 30 minutes.
4. Roll each half into a rectangle of the same size, stack them, and roll up tightly into a log. Chill the log for at least 1 hour.
5. Preheat the oven to 350°F. Slice the log into 1/4-inch rounds and bake for 9–10 minutes, until set but not browned.

Showstopper Cute Christmas Desserts

Save these for when you have a little extra time or want one centerpiece dessert to anchor the whole table. Each one takes more steps than the rest of this list, but none require professional skills — just patience.

25. Chocolate Yule Log

Showstopper. A rolled chocolate sponge cake gets filled with whipped cream, then frosted and textured to look like a real log, complete with bark-like ridges dragged through the frosting with a fork. Rolling the warm cake without cracking it is the trickiest step, but rolling it in a towel while it’s still warm helps it hold the shape once cooled and filled. Marzipan mushrooms or a dusting of powdered sugar “snow” finish the look. It’s the dessert that makes a table feel like an occasion the moment it’s set down.

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 3/4 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• Powdered sugar, for rolling and dusting
• 1 1/2 cups heavy whipping cream, whipped with 3 tablespoons sugar (for filling)
• 8 oz semisweet chocolate, melted (for frosting)
• 1/2 cup heavy cream (for frosting)

Instructions

1. Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper.
2. Whisk together the flour, cocoa powder, baking powder, and salt. Beat the eggs and half the sugar until pale and tripled in volume, about 5 minutes, then beat in the vanilla. Fold in the remaining sugar and dry ingredients.
3. Spread the batter evenly in the pan and bake for 10–12 minutes, until the top springs back when touched.
4. Immediately turn the warm cake out onto a towel dusted with powdered sugar. Roll the cake up in the towel from the short end and let cool completely, about 1 hour.
5. Unroll the cooled cake, spread with the whipped cream filling, and re-roll without the towel. Frost with the chocolate ganache (melted chocolate whisked with warmed heavy cream) and drag a fork through it to create a bark texture. Dust with powdered sugar before serving.

26. Eggnog Cheesecake Bars

Showstopper. A graham cracker crust holds a creamy eggnog-spiced cheesecake filling, baked in a pan and sliced into neat bars instead of a full round cheesecake. Bars are more forgiving than a whole cheesecake since there’s no worrying about cracks on top or a perfect center-of-the-pan release. The eggnog flavor comes through warm and a little boozy-tasting even without any alcohol, thanks to nutmeg and a touch of rum extract. Chill them overnight for the cleanest slices and the best texture.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3/4 cup eggnog
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon rum extract

Instructions

1. Preheat the oven to 325°F and line a 9×13-inch pan with parchment paper.
2. Mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of the pan and bake for 8 minutes.
3. Beat the cream cheese and sugar until smooth. Beat in the eggnog, then the eggs one at a time, followed by the vanilla, nutmeg, and rum extract.
4. Pour the filling over the crust and bake for 35–40 minutes, until the center is just set with a slight jiggle.
5. Cool completely, then refrigerate overnight before slicing into bars.

27. Gingerbread Roulade

Showstopper. A spiced gingerbread sponge cake gets rolled around a cream cheese filling, similar in technique to the yule log but with warm molasses and ginger flavor instead of chocolate. The rolling technique takes the same careful, warm-cake handling as any roulade, so it’s worth a practice run if you’ve never rolled a cake before. Sliced into rounds, each piece shows off a pretty spiral of cake and filling. This is the dessert to bring when you want something that reads as elegant but still tastes deeply like Christmas.

Ingredients

• 3/4 cup all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• 1/2 cup granulated sugar
• 1/4 cup molasses
• Powdered sugar, for rolling
• 8 oz cream cheese, softened (for filling)
• 1/4 cup unsalted butter, softened (for filling)
• 1 1/2 cups powdered sugar (for filling)
• 1 teaspoon vanilla extract (for filling)

Instructions

1. Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper.
2. Whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
3. Beat the eggs and sugar until pale and thick, about 4 minutes, then beat in the molasses. Fold in the dry ingredients.
4. Spread the batter in the pan and bake for 10–12 minutes, until it springs back when touched. Turn out onto a powdered-sugar-dusted towel and roll up while warm. Let cool completely, about 1 hour.
5. Beat the cream cheese and butter until smooth, then beat in the powdered sugar and vanilla. Unroll the cooled cake, spread with the filling, and re-roll. Chill for at least 1 hour before slicing.

28. Christmas Tree Cheesecake Pops

Showstopper. Cheesecake gets shaped into little cones, dipped in green candy coating, and decorated with tiny candy “ornaments” and sprinkles to look like miniature Christmas trees. Working with melted candy coating at the right temperature takes a bit of patience, since too warm and it slides off, too cool and it clumps. A popsicle stick in each one makes them easy to dip, hold, and eat without any mess. They’re one of the most photogenic desserts on this whole list once the coating sets.

Ingredients

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 16 oz green candy melting wafers
• Lollipop sticks
• Small candies and sprinkles, for decorating

Instructions

1. Mix the graham cracker crumbs with melted butter and press into the bottom of a small pan as a base layer. Freeze for 15 minutes.
2. Beat the cream cheese, sugar, and vanilla until smooth. Crumble the frozen crust into the cream cheese mixture and mix until combined.
3. Shape the mixture into small cones and freeze on a parchment-lined tray for 1 hour, until firm.
4. Insert a lollipop stick into the base of each cone. Melt the green candy wafers and dip each cone to coat completely.
5. While the coating is still wet, decorate with small candies and sprinkles to look like ornaments. Chill until set.

29. Peppermint Mocha Cheesecake

Showstopper. A full-size cheesecake gets swirled with coffee and crushed peppermint, then topped with whipped cream and a scatter of crushed candy cane for a coffee-shop flavor turned into a holiday centerpiece. A full cheesecake takes longer to bake and needs an overnight chill, so this one’s best planned a day ahead rather than made the same day you plan to serve it. The coffee flavor keeps the peppermint from tasting too much like toothpaste, giving it a more grown-up profile than most of the other desserts here. Slice with a warm knife for the cleanest pieces.

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 5 tablespoons unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 2 tablespoons instant espresso powder, dissolved in 1 tablespoon hot water
• 1/2 teaspoon peppermint extract
• 1 cup heavy whipping cream, whipped (for topping)
• 1/2 cup crushed candy canes, for topping

Instructions

1. Preheat the oven to 325°F. Mix the cookie crumbs and melted butter and press into the bottom of a 9-inch springform pan. Bake for 8 minutes.
2. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time. Mix in the sour cream, dissolved espresso, and peppermint extract.
3. Pour the filling over the crust and bake for 50–55 minutes, until the edges are set and the center has a slight jiggle.
4. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
5. Refrigerate overnight, then top with whipped cream and crushed candy canes before slicing with a warm knife.

However your December is shaping up, there’s no reason a cute dessert table has to mean a stressful one. Start with two or three no-bake options for the nights you’re short on time, add a batch of cut-out cookies for the classic cookie-exchange staple, and save one showstopper for the day you actually have room to breathe. Mix and match from this list and you’ll have a table that looks like it took all week, even on the nights it didn’t.

More Christmas Baking to Try

• Festive Christmas Dessert Ideas for Every Celebration
• Christmas Mini Desserts Perfect for Parties
• Beautiful Christmas Pies to Make
• Chocolate Cranberry Christmas Mini Cakes
• Freezer-Friendly Christmas Treats to Prep Ahead
• Cranberry Orange Quick Bread
• Cranberry Pistachio Biscotti
• Orange Cranberry Cake
• Mini Cranberry Walnut Tarts
• Raspberry Pistachio Holiday Wreath Bread
• Vegan Gingerbread Blondies