50 Easy Christmas Desserts with Few Ingredients
Fifty Christmas desserts that need a short ingredient list and basically no fuss. Grab five things from the pantry and you’re basically done.
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1. Peanut Butter Blossom Cookies
Salty peanut butter dough meets a melting chocolate kiss right in the center, so every bite has that sweet-salty pull.
Time: 25 min | Makes: 24 cookies
You’ll need: peanut butter, sugar, egg, baking soda, chocolate kisses
Preheat oven to 350°F. Stir together 1 cup peanut butter, 1 cup sugar, 1 egg, and 1 teaspoon baking soda until a smooth dough forms. Roll into 1-inch balls, coat in extra sugar, and place 2 inches apart on a parchment-lined baking sheet. Bake 8-10 minutes until just set and lightly golden at the edges, then immediately press an unwrapped chocolate kiss into the center of each cookie. Cool on the sheet 5 minutes before transferring to a rack.
2. Snickerdoodle Sugar Cookies
Butter and cinnamon-sugar do all the work here, leaving you with soft centers and a crackly, spiced top.
Time: 20 min | Makes: 20 cookies
You’ll need: butter, sugar, flour, cinnamon, baking powder
Preheat oven to 375°F. Cream 1/2 cup softened butter with 3/4 cup sugar until fluffy, then mix in 1 1/4 cups flour and 1/2 teaspoon baking powder until a dough forms. Roll into 1-inch balls and toss in a mix of 2 tablespoons sugar and 1 tablespoon cinnamon. Place on a parchment-lined sheet and bake 9-11 minutes until the edges set and the tops crackle. Let cool on the sheet 5 minutes before moving to a rack.
3. Chocolate Crinkle Cookies
These bake up fudgy in the middle with a snowy powdered sugar shell that cracks open like a little present.
Time: 35 min (plus 2 hr chill) | Makes: 22 cookies
You’ll need: boxed chocolate cake mix, eggs, oil, powdered sugar
Stir together 1 box chocolate cake mix, 2 eggs, and 1/3 cup oil until a sticky dough forms, then chill 2 hours. Preheat oven to 350°F. Roll dough into 1-inch balls, coat generously in powdered sugar, and place 2 inches apart on a parchment-lined sheet. Bake 10-12 minutes until the tops crack and the centers still look slightly soft. Cool on the sheet 5 minutes before transferring.
4. Shortbread Thumbprint Cookies with Jam
Three-ingredient shortbread cradles a spoonful of jam in the center for a bite that’s buttery first, sweet second.
Time: 30 min | Makes: 18 cookies
You’ll need: butter, powdered sugar, flour, raspberry jam
Preheat oven to 350°F. Cream 1 cup softened butter with 1/2 cup powdered sugar, then mix in 2 cups flour until a soft dough forms. Roll into 1-inch balls, place on a parchment-lined sheet, and press a thumb into the center of each. Fill each indent with 1/2 teaspoon jam. Bake 14-16 minutes until the edges turn pale gold. Cool completely on the sheet before moving.
5. Molasses Ginger Cookies
Molasses and ginger give these a deep, spiced snap that tastes like it took all afternoon, even though it didn’t.
Time: 25 min | Makes: 24 cookies
You’ll need: butter, brown sugar, molasses, flour, ground ginger
Preheat oven to 350°F. Cream 3/4 cup softened butter with 1 cup brown sugar, then beat in 1/4 cup molasses. Mix in 2 1/4 cups flour and 2 teaspoons ground ginger until combined. Roll into 1-inch balls, coat in sugar, and bake on a parchment-lined sheet 10-12 minutes until the tops crackle and edges are set. Cool on the sheet 5 minutes.
6. White Chocolate Cranberry Cookies
Tart dried cranberries against sweet white chocolate make this dough feel dressed up without any extra effort.
Time: 22 min | Makes: 20 cookies
You’ll need: butter, sugar, egg, flour, white chocolate chips, dried cranberries
Preheat oven to 350°F. Cream 1/2 cup softened butter with 3/4 cup sugar, beat in 1 egg, then mix in 1 1/2 cups flour until a dough forms. Fold in 1/2 cup white chocolate chips and 1/2 cup dried cranberries. Drop by rounded tablespoons onto a parchment-lined sheet and bake 10-12 minutes until edges are golden. Cool on the sheet 5 minutes.
7. Almond Butter Cookies
Just three pantry staples turn into a nutty, tender cookie with almost no cleanup afterward.
Time: 20 min | Makes: 16 cookies
You’ll need: almond butter, sugar, egg
Preheat oven to 350°F. Stir together 1 cup almond butter, 1 cup sugar, and 1 egg until smooth. Roll into 1-inch balls, place on a parchment-lined sheet, and flatten with a fork in a crosshatch pattern. Bake 9-10 minutes until the edges are set but centers still look soft. Cool on the sheet 10 minutes before moving, since they’re fragile while warm.
8. No-Bake Oreo Balls
Crushed Oreos and cream cheese roll into a truffle-like bite that disappears fast at any cookie swap.
Time: 20 min (plus 1 hr chill) | Makes: 24 balls
You’ll need: Oreo cookies, cream cheese, chocolate melting wafers
Pulse 1 package (36) Oreos in a food processor to fine crumbs, then mix in 8 ounces softened cream cheese until fully combined. Roll into 1-inch balls and freeze 20 minutes. Melt 12 ounces chocolate melting wafers, dip each ball to fully coat, and set on parchment. Chill 1 hour until firm.
9. No-Bake Peanut Butter Haystacks
Crunchy chow mein noodles get coated in a chocolate peanut butter melt for the easiest holiday tray filler you’ll make.
Time: 15 min (plus 30 min set) | Makes: 20 clusters
You’ll need: chocolate chips, peanut butter, chow mein noodles
Melt 2 cups chocolate chips with 1/2 cup peanut butter in 30-second microwave bursts, stirring between each, until smooth. Fold in 3 cups chow mein noodles until fully coated. Drop by spoonfuls onto parchment paper and let set at room temperature 30 minutes, or refrigerate 15 minutes to speed it up.
10. No-Bake Peppermint Oreo Truffles
Same Oreo truffle base, but a crushed candy cane topping turns it fully into a Christmas dessert.
Time: 20 min (plus 1 hr chill) | Makes: 24 truffles
You’ll need: Oreo cookies, cream cheese, white chocolate melting wafers, crushed candy canes
Pulse 1 package (36) Oreos to fine crumbs and mix with 8 ounces softened cream cheese until combined. Roll into 1-inch balls and freeze 20 minutes. Melt 12 ounces white chocolate melting wafers, dip each ball to coat, then immediately sprinkle with crushed candy canes before the coating sets. Chill 1 hour.
11. No-Bake Rice Krispie Christmas Trees
The classic marshmallow treat gets shaped into little trees, so it does double duty as dessert and table decoration.
Time: 15 min (plus 20 min set) | Makes: 12 trees
You’ll need: butter, mini marshmallows, rice cereal, green food coloring
Melt 3 tablespoons butter with 4 cups mini marshmallows over low heat, stirring until smooth, then mix in a few drops of green food coloring. Remove from heat and fold in 6 cups rice cereal until evenly coated. While still warm, shape into cone-shaped trees with buttered hands. Let set at room temperature 20 minutes before decorating or serving.
12. No-Bake Chocolate Coconut Balls
Sweetened coconut and melted chocolate need almost no work to become a chewy, dense little bite.
Time: 15 min (plus 1 hr chill) | Makes: 20 balls
You’ll need: sweetened condensed milk, shredded coconut, dark chocolate
Stir together 1 cup sweetened condensed milk and 3 cups shredded coconut until fully combined and sticky. Roll into 1-inch balls and freeze 30 minutes. Melt 8 ounces dark chocolate and dip each ball to coat completely, then set on parchment. Chill 1 hour until the shell is firm.
13. No-Bake Nutella Fudge Balls
Nutella and just a few extras turn into a rich, fudgy bite that tastes far more complicated than it is.
Time: 15 min (plus 1 hr chill) | Makes: 18 balls
You’ll need: Nutella, powdered sugar, graham cracker crumbs, cocoa powder
Stir together 1 cup Nutella, 1/2 cup powdered sugar, and 1 cup graham cracker crumbs until a thick dough forms. Roll into 1-inch balls and chill 1 hour to firm up. Roll each ball in cocoa powder to finish before serving.
14. No-Bake Gingerbread Energy Bites
Warm gingerbread spice hits a chewy oat base for a bite that feels a little more wholesome without losing the holiday flavor.
Time: 15 min (plus 30 min chill) | Makes: 20 bites
You’ll need: rolled oats, peanut butter, honey, molasses, cinnamon
Stir together 1 1/2 cups rolled oats, 1/2 cup peanut butter, 1/3 cup honey, 2 tablespoons molasses, and 1 teaspoon cinnamon until a sticky dough forms. Chill 30 minutes to firm up, then roll into 1-inch balls. Store chilled since they soften at room temperature.
15. Classic Two-Ingredient Chocolate Fudge
Sweetened condensed milk and chocolate chips melt together into a dense, glossy fudge with almost no effort.
Time: 10 min (plus 2 hr chill) | Makes: 25 squares
You’ll need: chocolate chips, sweetened condensed milk
Melt 2 cups chocolate chips with 1 can (14 oz) sweetened condensed milk over low heat, stirring constantly until fully smooth. Pour into a parchment-lined 8×8-inch pan and spread evenly. Chill 2 hours until firm, then lift out and cut into 1-inch squares.
16. Peppermint Bark Fudge
A classic chocolate fudge base gets a swirl of white chocolate and crushed candy cane for that peppermint bark look.
Time: 15 min (plus 2 hr chill) | Makes: 25 squares
You’ll need: chocolate chips, sweetened condensed milk, white chocolate chips, crushed candy canes
Melt 2 cups chocolate chips with 1 cup sweetened condensed milk, then spread into a parchment-lined 8×8-inch pan. Separately melt 1 cup white chocolate chips with 1/2 cup sweetened condensed milk, dollop over the chocolate layer, and swirl with a knife. Top with crushed candy canes and chill 2 hours before cutting into squares.
17. Peanut Butter Fudge
This sets up smooth and dense, with peanut butter flavor in every bite instead of just on top.
Time: 10 min (plus 2 hr chill) | Makes: 25 squares
You’ll need: peanut butter, sweetened condensed milk, powdered sugar
Warm 1 cup peanut butter with 1/2 cup sweetened condensed milk over low heat until smooth. Remove from heat and stir in 1 cup powdered sugar until fully combined. Press into a parchment-lined 8×8-inch pan, smoothing the top. Chill 2 hours until firm, then cut into squares.
18. Christmas Rocky Road Fudge
Marshmallows and toasted pecans break up the dense fudge texture with pockets of chew and crunch.
Time: 12 min (plus 2 hr chill) | Makes: 20 squares
You’ll need: chocolate chips, sweetened condensed milk, mini marshmallows, chopped pecans
Melt 2 cups chocolate chips with 1 can (14 oz) sweetened condensed milk over low heat, stirring until smooth. Remove from heat and fold in 1 cup mini marshmallows and 1/2 cup chopped pecans. Spread into a parchment-lined 8×8-inch pan and chill 2 hours before cutting into squares.
19. Old-Fashioned Peppermint Candy
A hot sugar syrup pulled and twisted turns into striped, snappy peppermint candy just like the ones from the tin.
Time: 30 min | Makes: 40 pieces
You’ll need: sugar, corn syrup, water, peppermint extract, red food coloring
Combine 2 cups sugar, 2/3 cup corn syrup, and 3/4 cup water in a saucepan and cook over medium heat, without stirring, to 300°F on a candy thermometer. Remove from heat, stir in 1 teaspoon peppermint extract, and pour half onto a buttered baking sheet. Tint the remaining half with red food coloring and pour alongside. Once cool enough to handle, twist the two colors together into a rope, then snip into 1-inch pieces with kitchen shears.
20. Buttery Toffee Bark
Butter and sugar cook down into a deep amber toffee, then a chocolate layer on top makes it feel like a real candy shop treat.
Time: 20 min (plus 30 min set) | Makes: 20 pieces
You’ll need: butter, sugar, chocolate chips, chopped almonds
Melt 1 cup butter with 1 cup sugar in a saucepan over medium heat, stirring constantly, and cook until deep amber and 300°F on a candy thermometer, about 8-10 minutes. Pour onto a parchment-lined baking sheet and spread thin. Immediately sprinkle 1 1/2 cups chocolate chips over the top, let sit 2 minutes to melt, then spread into an even layer and scatter with 1/2 cup chopped almonds. Let set at room temperature 30 minutes, then break into shards.
21. Cranberry Pistachio Fudge
White chocolate fudge dotted with red cranberries and green pistachios looks like a Christmas ornament in dessert form.
Time: 12 min (plus 2 hr chill) | Makes: 25 squares
You’ll need: white chocolate chips, sweetened condensed milk, dried cranberries, shelled pistachios
Melt 2 cups white chocolate chips with 1 can (14 oz) sweetened condensed milk over low heat, stirring until smooth. Remove from heat and fold in 1/2 cup dried cranberries and 1/2 cup shelled pistachios, reserving a few of each for the top. Spread into a parchment-lined 8×8-inch pan, press the reserved cranberries and pistachios on top, and chill 2 hours before cutting into squares.
22. Classic Peppermint Bark
Two melted chocolate layers and a crunchy candy cane topping make this look far fancier than the four minutes it takes.
Time: 15 min (plus 30 min set) | Makes: 20 pieces
You’ll need: dark chocolate, white chocolate, peppermint extract, crushed candy canes
Melt 10 ounces dark chocolate and spread it into an even layer on a parchment-lined baking sheet. Chill 10 minutes until just set. Melt 10 ounces white chocolate with 1/4 teaspoon peppermint extract, pour over the set dark layer, and spread evenly. Immediately sprinkle with crushed candy canes and chill 20 minutes before breaking into pieces.
23. Pretzel Christmas Crack
A buttery toffee layer over crunchy pretzels turns into a sweet-salty bark that people always ask for the recipe of.
Time: 15 min (plus 30 min set) | Makes: 24 pieces
You’ll need: mini pretzels, butter, brown sugar, chocolate chips
Preheat oven to 350°F. Line a baking sheet with pretzels in a single layer. Melt 1 cup butter with 1 cup brown sugar in a saucepan over medium heat, boil 3 minutes stirring constantly, then pour evenly over the pretzels. Bake 5 minutes until bubbly. Remove from oven, sprinkle 1 1/2 cups chocolate chips over the top, let sit 2 minutes to melt, then spread evenly. Chill 30 minutes before breaking into pieces.
24. White Chocolate Christmas Trash
Whatever’s already in the pantry gets folded into melted white chocolate for a mix-and-match bark that’s never the same twice.
Time: 10 min (plus 20 min set) | Makes: 20 pieces
You’ll need: white chocolate, pretzels, red and green M&Ms, holiday sprinkles
Melt 16 ounces white chocolate and pour onto a parchment-lined baking sheet. Scatter 1 cup broken pretzels, 1/2 cup M&Ms, and holiday sprinkles evenly over the top, pressing lightly so they stick. Chill 20 minutes until fully set, then break into pieces.
25. Chocolate Pecan Clusters
Toasted pecans get bound together with just enough melted chocolate to make each cluster crunchy and rich.
Time: 10 min (plus 20 min set) | Makes: 18 clusters
You’ll need: pecan halves, dark chocolate
Melt 12 ounces dark chocolate until smooth. Stir in 2 cups pecan halves until fully coated. Drop by spoonfuls onto parchment paper, keeping the clusters loose and rustic. Chill 20 minutes until set.
26. Cranberry Almond Bark
Sliced almonds and tart cranberries scattered over white chocolate give this bark a little crunch in every piece.
Time: 10 min (plus 20 min set) | Makes: 20 pieces
You’ll need: white chocolate, dried cranberries, sliced almonds
Melt 16 ounces white chocolate and spread onto a parchment-lined baking sheet. Scatter 1/2 cup dried cranberries and 1/2 cup sliced almonds evenly over the top, pressing lightly so they stick. Chill 20 minutes, then break into pieces.
27. Cornflake Christmas Wreaths
Cornflakes coated in green marshmallow mixture shape into little edible wreaths that kids love making too.
Time: 20 min (plus 20 min set) | Makes: 15 wreaths
You’ll need: butter, mini marshmallows, cornflakes, green food coloring, red candies
Melt 3 tablespoons butter with 4 cups mini marshmallows over low heat until smooth, then stir in a few drops of green food coloring. Fold in 5 cups cornflakes until evenly coated. With buttered hands, shape spoonfuls into small wreath rings on parchment paper and press 2-3 red candies onto each while still warm. Let set 20 minutes at room temperature.
28. Classic Chocolate Truffles
Just two ingredients melt into a silky ganache that rolls into rich, deeply chocolate truffles.
Time: 15 min (plus 3 hr chill) | Makes: 20 truffles
You’ll need: dark chocolate, heavy cream, cocoa powder
Heat 1 cup heavy cream just until it begins to simmer, then pour over 12 ounces chopped dark chocolate. Let sit 2 minutes, then stir until smooth. Chill 3 hours until firm enough to scoop. Roll into 1-inch balls and toss in cocoa powder to coat.
29. Eggnog Truffles
A splash of eggnog folded into white chocolate ganache captures that holiday flavor in a bite-sized truffle.
Time: 15 min (plus 3 hr chill) | Makes: 18 truffles
You’ll need: white chocolate, eggnog, nutmeg
Heat 1/2 cup eggnog just until it begins to simmer, then pour over 12 ounces chopped white chocolate. Let sit 2 minutes, then stir until smooth. Chill 3 hours until firm enough to scoop. Roll into 1-inch balls and dust with a light sprinkle of nutmeg.
30. Red Velvet Cake Ball Truffles
Crumbled red velvet cake bound with frosting rolls into a dense, snackable truffle under a white chocolate shell.
Time: 20 min (plus 1 hr chill) | Makes: 24 truffles
You’ll need: baked red velvet cake, cream cheese frosting, white chocolate melting wafers
Crumble 1 baked red velvet cake into fine crumbs in a large bowl. Mix in 1/2 cup cream cheese frosting until the mixture holds together when pressed. Roll into 1-inch balls and freeze 20 minutes. Melt 12 ounces white chocolate melting wafers and dip each ball to fully coat. Chill 1 hour until set.
31. Peppermint Mocha Truffles
A hit of instant coffee in the ganache plus a peppermint coating makes this taste like your holiday coffee order in truffle form.
Time: 15 min (plus 3 hr chill) | Makes: 20 truffles
You’ll need: dark chocolate, heavy cream, instant coffee granules, crushed candy canes
Heat 1 cup heavy cream with 1 tablespoon instant coffee granules just until simmering, stirring to dissolve. Pour over 12 ounces chopped dark chocolate, let sit 2 minutes, then stir until smooth. Chill 3 hours until firm enough to scoop. Roll into 1-inch balls and coat in crushed candy canes.
32. Coconut Snowball Bites
These roll up soft and sweet, then get a full coat of shredded coconut so they really do look like little snowballs.
Time: 15 min (plus 1 hr chill) | Makes: 20 bites
You’ll need: sweetened condensed milk, powdered sugar, shredded coconut
Stir together 1 cup sweetened condensed milk and 2 cups powdered sugar until a stiff dough forms, adding more sugar if needed to make it rollable. Chill 30 minutes to firm up, then roll into 1-inch balls. Roll each ball in shredded coconut to coat fully. Chill 1 hour before serving.
33. Salted Caramel Truffles
Soft caramel centers dipped in dark chocolate and finished with flaky salt make these taste like a bakery case treat.
Time: 20 min (plus 1 hr chill) | Makes: 16 truffles
You’ll need: soft caramels, heavy cream, dark chocolate, flaky sea salt
Melt 20 soft caramels with 2 tablespoons heavy cream over low heat, stirring until smooth. Let cool 15 minutes until firm enough to handle, then roll into 1-inch balls and freeze 20 minutes. Melt 8 ounces dark chocolate and dip each ball to coat, sprinkling immediately with flaky sea salt. Chill 1 hour to set.
34. Gingerbread Truffles
Crushed gingersnaps folded with cream cheese create a spiced truffle base that tastes like a whole cookie in one bite.
Time: 20 min (plus 1 hr chill) | Makes: 20 truffles
You’ll need: gingersnap cookies, cream cheese, white chocolate melting wafers
Pulse 2 1/2 cups gingersnap cookies in a food processor to fine crumbs, then mix with 8 ounces softened cream cheese until fully combined. Roll into 1-inch balls and freeze 20 minutes. Melt 12 ounces white chocolate melting wafers and dip each ball to coat fully. Chill 1 hour until set.
35. Magic Cookie Bars
Everything gets layered into one pan and the oven does the rest, leaving you with a gooey, loaded bar cookie.
Time: 35 min | Makes: 16 bars
You’ll need: graham cracker crumbs, butter, sweetened condensed milk, chocolate chips, shredded coconut
Preheat oven to 350°F. Mix 1 1/2 cups graham cracker crumbs with 1/2 cup melted butter and press into a 9×13-inch pan. Pour 1 can (14 oz) sweetened condensed milk evenly over the crust, then sprinkle with 2 cups chocolate chips and 1 1/2 cups shredded coconut, pressing gently into the milk. Bake 25-28 minutes until the coconut is golden. Cool completely before cutting into bars.
36. Peppermint Brownie Bars
A boxed brownie mix bakes up fudgy, then a peppermint candy topping makes it feel entirely built for the holidays.
Time: 40 min | Makes: 16 bars
You’ll need: boxed brownie mix, eggs, oil, crushed candy canes
Preheat oven to 350°F. Mix the boxed brownie mix according to package directions with the called-for eggs and oil, then spread into a parchment-lined 9×9-inch pan. Sprinkle 1/2 cup crushed candy canes evenly over the top. Bake 28-32 minutes until a toothpick comes out with a few moist crumbs. Cool completely before cutting.
37. Gingerbread Blondies
Molasses and ginger folded into a simple blondie base give these a chewy center that tastes like gingerbread in bar form.
Time: 35 min | Makes: 16 bars
You’ll need: butter, brown sugar, egg, flour, molasses, ground ginger
Preheat oven to 350°F. Melt 1/2 cup butter and whisk in 1 cup brown sugar, 1 egg, and 1/4 cup molasses until smooth. Stir in 1 1/2 cups flour and 1 1/2 teaspoons ground ginger until just combined. Spread into a parchment-lined 8×8-inch pan and bake 22-25 minutes until the edges pull from the pan and the center is set. Cool completely before cutting.
38. Cranberry White Chocolate Blondies
Chewy blondies studded with dried cranberries and white chocolate keep the sweetness balanced with a little tart bite.
Time: 35 min | Makes: 16 bars
You’ll need: butter, brown sugar, egg, flour, white chocolate chips, dried cranberries
Preheat oven to 350°F. Melt 1/2 cup butter and whisk in 1 cup brown sugar and 1 egg until smooth. Stir in 1 1/2 cups flour until just combined, then fold in 1/2 cup white chocolate chips and 1/2 cup dried cranberries. Spread into a parchment-lined 8×8-inch pan and bake 22-25 minutes until the top is golden and the center is set. Cool completely before cutting.
39. Christmas M&M Cookie Bars
A basic cookie dough pressed into a pan bakes thick and chewy, with red and green M&Ms doing all the decorating.
Time: 30 min | Makes: 16 bars
You’ll need: butter, brown sugar, egg, flour, red and green M&Ms
Preheat oven to 350°F. Cream 1/2 cup softened butter with 1 cup brown sugar, beat in 1 egg, then mix in 1 3/4 cups flour until a dough forms. Fold in 1 cup M&Ms, reserving a handful for the top. Press into a parchment-lined 8×8-inch pan, press the reserved M&Ms on top, and bake 22-25 minutes until golden at the edges. Cool completely before cutting.
40. Eggnog Bars with Nutmeg Glaze
Eggnog swapped in for milk gives these soft bars a subtle holiday flavor before a simple glaze finishes them off.
Time: 35 min | Makes: 16 bars
You’ll need: yellow cake mix, eggnog, eggs, powdered sugar, nutmeg
Preheat oven to 350°F. Mix 1 box yellow cake mix with 3/4 cup eggnog and 2 eggs until smooth, then spread into a parchment-lined 9×13-inch pan. Bake 20-22 minutes until a toothpick comes out clean. Cool completely, then whisk 1 cup powdered sugar with 2-3 tablespoons eggnog until pourable and drizzle over the top with a light dusting of nutmeg.
41. Peppermint Hot Chocolate Cupcakes
A boxed chocolate cake mix stirred with peppermint extract turns into cupcakes that taste like your favorite winter drink.
Time: 30 min | Makes: 18 cupcakes
You’ll need: boxed chocolate cake mix, eggs, oil, water, peppermint extract, whipped topping
Preheat oven to 350°F and line a muffin tin with liners. Mix the cake mix according to package directions with the called-for eggs, oil, and water, stirring in 1/2 teaspoon peppermint extract. Divide among liners and bake 16-18 minutes until a toothpick comes out clean. Cool completely, then top each with a swirl of whipped topping.
42. Eggnog Bundt Cake
Eggnog folded into a simple cake batter bakes into a moist, spiced bundt that needs nothing more than a light glaze.
Time: 55 min | Makes: 12 slices
You’ll need: yellow cake mix, eggnog, eggs, oil, powdered sugar
Preheat oven to 350°F and grease a bundt pan. Mix 1 box yellow cake mix with 1 cup eggnog, 3 eggs, and 1/3 cup oil until smooth. Pour into the prepared pan and bake 40-45 minutes until a toothpick comes out clean. Cool in the pan 15 minutes, then turn out onto a rack to cool completely. Whisk 1 cup powdered sugar with 2-3 tablespoons eggnog until pourable and drizzle over the top.
43. Cranberry Orange Quick Bread
Fresh cranberries and orange zest turn a simple quick bread into something that smells like Christmas morning while it bakes.
Time: 65 min | Makes: 1 loaf (10 slices)
You’ll need: flour, sugar, egg, orange juice, fresh cranberries, orange zest
Preheat oven to 350°F and grease a loaf pan. Whisk 2 cups flour with 1 cup sugar, then stir in 1 egg, 3/4 cup orange juice, and the zest of 1 orange until just combined. Fold in 1 1/2 cups fresh cranberries. Pour into the prepared pan and bake 50-55 minutes until a toothpick comes out clean. Cool in the pan 10 minutes before turning out to cool completely.
44. No-Bake Gingerbread Icebox Cake
Gingersnaps layered with whipped cream soften overnight in the fridge into a spiced, cake-like dessert with zero oven time.
Time: 15 min (plus 6 hr chill) | Makes: 9 servings
You’ll need: gingersnap cookies, heavy cream, powdered sugar
Whip 2 cups heavy cream with 1/2 cup powdered sugar to stiff peaks. Spread a thin layer of whipped cream in the bottom of an 8×8-inch pan, then arrange a layer of gingersnap cookies over it. Repeat layering whipped cream and cookies, ending with a whipped cream layer on top. Cover and chill at least 6 hours, or overnight, until the cookies soften. Slice to serve.
45. Candy Cane Chocolate Mug Cake
Mixed and microwaved in one mug, this comes together in under five minutes for a single warm chocolate peppermint fix.
Time: 5 min | Makes: 1 serving
You’ll need: flour, sugar, cocoa powder, milk, oil, peppermint extract
In a large mug, whisk 4 tablespoons flour, 4 tablespoons sugar, and 2 tablespoons cocoa powder together. Stir in 3 tablespoons milk, 2 tablespoons oil, and 1/4 teaspoon peppermint extract until smooth. Microwave 60-90 seconds until the center is just set but still slightly moist looking. Top with crushed candy cane before serving.
46. Chocolate Peppermint Poke Cake
Poking holes into a warm cake and filling them with sweetened condensed milk keeps every bite soft for days.
Time: 40 min (plus 2 hr chill) | Makes: 15 servings
You’ll need: boxed chocolate cake mix, eggs, oil, water, sweetened condensed milk, whipped topping, crushed candy canes
Bake the chocolate cake mix in a 9×13-inch pan according to package directions with the called-for eggs, oil, and water. While still warm, poke holes all over the top with the handle of a wooden spoon. Pour 1 can (14 oz) sweetened condensed milk evenly over the cake, letting it seep into the holes. Chill 2 hours, then top with whipped topping and crushed candy canes before serving.
47. White Chocolate Peppermint Popcorn
Popped corn tossed in melted white chocolate and crushed candy cane makes a movie-night snack that still feels like a holiday treat.
Time: 15 min (plus 20 min set) | Makes: 8 cups
You’ll need: popped popcorn, white chocolate, crushed candy canes
Spread 8 cups popped popcorn onto a parchment-lined baking sheet, removing any unpopped kernels. Melt 12 ounces white chocolate and drizzle evenly over the popcorn, tossing gently to coat. Sprinkle with crushed candy canes while still wet. Let set at room temperature 20 minutes, then break apart before serving.
48. Caramel Popcorn with Pecans
A quick stovetop caramel coats the popcorn and toasted pecans in a glossy, chewy-crisp shell.
Time: 20 min | Makes: 8 cups
You’ll need: popped popcorn, butter, brown sugar, pecan halves
Preheat oven to 250°F and spread 8 cups popped popcorn and 1 cup pecan halves on a large baking sheet. Melt 1/2 cup butter with 1 cup brown sugar in a saucepan, bring to a boil, and cook 3 minutes without stirring. Pour evenly over the popcorn and pecans, tossing to coat. Bake 45 minutes, stirring every 15 minutes, then spread out to cool and crisp up before serving.
49. Christmas Puppy Chow
Chocolate-coated cereal tossed in powdered sugar with red and green M&Ms mixed in makes an easy, snackable party bowl.
Time: 15 min | Makes: 8 cups
You’ll need: rice cereal squares, chocolate chips, peanut butter, powdered sugar, red and green M&Ms
Melt 1 cup chocolate chips with 1/2 cup peanut butter in 30-second microwave bursts, stirring between each, until smooth. Pour over 8 cups rice cereal squares in a large bowl and toss gently to coat. Transfer to a large paper bag or bowl with 1 1/2 cups powdered sugar, add 1/2 cup M&Ms, and shake or toss until fully coated. Spread out to cool before serving.
50. Reindeer Chow Trail Mix
No cooking at all here, just a bowl of sweet and salty mix-ins tossed together for a grab-and-go holiday snack.
Time: 5 min | Makes: 6 cups
You’ll need: pretzels, red and green M&Ms, dried cranberries, peanuts
In a large bowl, combine 2 cups pretzels, 2 cups M&Ms, 1 cup dried cranberries, and 1 cup peanuts. Toss until evenly mixed and store in an airtight container or festive tin.
