15 Easy Christmas Dessert Ideas for Busy Holiday Bakers Who Love Big Flavor

Holiday chaos is real—shopping, wrapping, hosting, repeat. But dessert? That’s where you can still get your sparkle on without losing your sanity. These 15 easy Christmas dessert ideas are fast, festive, and wildly crowd-pleasing. No pastry school required, no endless ingredient lists, and definitely no 3-hour proofs.

Think quick wins: shortcut doughs, no-bake magic, one-bowl batters, and “wow” finishes that make you look like you planned this all month. Ready to be the dessert hero of the season—even if your timer is your phone and your mixer is your biceps?

1. Peppermint Bark That Disappears in 10 Minutes

This is the ultimate low-effort, high-reward holiday treat. It’s crunchy, minty, gorgeous, and requires zero baking. Perfect for last-minute gifts, cookie swaps, or that “oops, we need dessert” moment.

Ingredients:

• 12 oz semisweet chocolate, chopped
• 12 oz white chocolate, chopped
• 1 tsp peppermint extract (divided)
• 6–8 peppermint candies or candy canes, crushed
• Pinch of sea salt (optional)

Instructions:

1. Line a baking sheet with parchment. Melt semisweet chocolate in the microwave in 20–30 second bursts, stirring between each. Stir in 1/2 tsp peppermint extract.
2. Spread in an even layer (about 1/4-inch thick). Chill 10 minutes until just set.
3. Melt white chocolate the same way. Stir in remaining 1/2 tsp peppermint extract.
4. Pour over the dark layer, spreading gently. Sprinkle crushed candy and a pinch of sea salt.
5. Chill 20–30 minutes, then break into shards.

Serve on a pretty platter or bag it up for gifts. Swap semisweet for dark chocolate or add a drizzle of red candy melts for extra flair. Pro tip: Use high-quality chocolate so it snaps cleanly.

2. Chewy Ginger Molasses Cookies With Sugary Crinkle Tops

These cookies taste like cozy sweaters and twinkly lights. They’re soft, chewy, and spiced just right—perfect for dunking in hot cocoa. Plus, the dough requires no chilling.

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/4 cup molasses
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup granulated sugar (for rolling)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Whisk flour, spices, baking soda, and salt.
3. Cream butter and brown sugar until fluffy. Beat in molasses, egg, and vanilla.
4. Mix in dry ingredients until just combined. Scoop 1.5-tbsp balls and roll in sugar.
5. Bake 9–11 minutes until tops crack and edges set. Cool 5 minutes, then transfer to a rack.

Want a little sparkle? Roll in coarse sanding sugar. Add chopped candied ginger for extra zip. These freeze beautifully—stack with parchment and stash for emergencies.

3. No-Bake Eggnog Cheesecake Cups

All the creamy holiday cheer of eggnog, minus the fuss. These silky cheesecake cups come together in minutes and look elegant on a dessert table. You can make them a day ahead—huge win.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 5 tbsp melted butter
• 2 tbsp sugar
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 3/4 cup eggnog (store-bought or homemade)
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 cup heavy cream, whipped to soft peaks
• Whipped cream and extra nutmeg for topping

Instructions:

1. Stir crumbs, melted butter, and sugar. Press into 8–10 small cups.
2. Beat cream cheese and powdered sugar until smooth. Mix in eggnog, vanilla, nutmeg, and cinnamon.
3. Fold in whipped cream. Spoon over crusts. Chill at least 2 hours.
4. Top with whipped cream and a dusting of nutmeg.

Swap graham crackers for gingersnaps for extra spice. Add a splash of rum extract for a boozy vibe (no actual booze needed). These are kid-friendly and endlessly customizable.

4. Lazy Chocolate Peppermint Fudge (Three Ingredients!)

Fudge that doesn’t require a candy thermometer? Yes, please. This version uses sweetened condensed milk for a foolproof, creamy square that tastes like a chocolate shop treat.

Ingredients:

• 3 cups semisweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1 tsp peppermint extract
• Crushed candy canes (optional, for topping)
• Pinch of salt (optional)

Instructions:

1. Line an 8-inch pan with parchment. In a saucepan over low heat, melt chocolate chips with condensed milk, stirring constantly.
2. Remove from heat; stir in peppermint extract and a pinch of salt.
3. Spread into the pan. Sprinkle crushed candy on top. Chill 2 hours, then cut into squares.

Not a mint person? Use vanilla extract and swirl in peanut butter. Or sprinkle flaky salt and call it gourmet. Keep refrigerated for best texture.

5. Cranberry Orange Shortbread Bars With Buttery Crumble

Bright, tangy cranberries and sunshiney orange meet buttery shortbread. These bars slice clean, travel well, and look stunning with a snowy dusting of powdered sugar.

Ingredients:

• 2 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 cup cold unsalted butter, cubed
• Zest of 1 large orange
• 1 tsp vanilla extract
• 2 cups fresh or frozen cranberries
• 1/2 cup orange marmalade
• 2 tbsp brown sugar
• Powdered sugar, for dusting

Instructions:

1. Preheat to 350°F (175°C). Line a 9×13-inch pan with parchment.
2. Pulse flour, sugar, salt, butter, orange zest, and vanilla in a processor until crumbly. Press 2/3 into the pan.
3. Mix cranberries, marmalade, and brown sugar. Spread over crust.
4. Sprinkle remaining crumbs on top. Bake 35–40 minutes until golden.
5. Cool completely. Dust with powdered sugar and slice.

Use raspberry jam if cranberries are scarce. Add chopped walnuts to the topping for crunch. These taste even better the next day.

6. Five-Ingredient Salted Caramel Pretzel Turtles

Sweet, salty, crunchy, melty—these little bites hit every pleasure zone. They’re the easiest party candy and vanish from platters in minutes. Great for kids to help make, too.

Ingredients:

• Mini pretzels
• Rolo candies (or soft caramel chocolates)
• Pecan halves
• Sea salt flakes
• Optional: melted chocolate for drizzling

Instructions:

1. Heat oven to 250°F (120°C). Line a baking sheet with parchment.
2. Arrange pretzels, top each with a Rolo. Warm 3–4 minutes until soft but not melted.
3. Press a pecan on each to flatten. Sprinkle lightly with sea salt.
4. Drizzle melted chocolate if you’re feeling fancy. Cool until set.

Swap pecans for almonds or a second pretzel for nut-free. Add a festive sprinkle for color. Store in a tin at room temp for up to a week.

7. Hot Cocoa Brownie Bites With Marshmallow Clouds

These are rich, fudgy brownie bites topped with gooey marshmallow and chocolate drizzle—basically hot cocoa in dessert form. They bake fast and look adorable on a tray.

Ingredients:

• 1 box brownie mix (plus eggs, oil, and water as directed)
• Mini marshmallows (about 2 cups)
• 1/2 cup chocolate chips, melted
• Crushed candy canes (optional)

Instructions:

1. Preheat to 350°F (175°C). Grease a mini muffin pan.
2. Mix brownie batter as directed. Fill cups 2/3 full. Bake 10–12 minutes.
3. Press 2–3 mini marshmallows into each; bake 1–2 more minutes to soften.
4. Cool slightly. Drizzle with melted chocolate and sprinkle candy cane bits.

Use a homemade brownie batter if you prefer. Add a pinch of espresso powder to deepen chocolate flavor. Serve warm for maximum gooey vibes.

8. Cinnamon Sugar Puff Pastry Palmiers (Holiday Hearts)

Store-bought puff pastry turns into fancy bakery cookies in minutes. These crisp, caramelized hearts are perfect with coffee, tea, or a nightcap by the tree.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• Pinch of salt
• Optional: orange zest or cardamom

Instructions:

1. Heat oven to 400°F (200°C). Mix sugar, cinnamon, and salt.
2. Sprinkle half the sugar mix on your surface. Unfold pastry on top; sprinkle remaining sugar mix.
3. Roll lightly to press sugar in. Fold both long sides to the center, then fold again to meet, creating a long double roll. Slice 1/2-inch pieces.
4. Place on parchment-lined sheet, spacing well. Bake 12–15 minutes, flipping halfway, until golden and caramelized.

Add orange zest or cardamom to the sugar for warmth. Dip one edge in chocolate after baking for a festive finish. They stay crisp in an airtight container.

9. White Chocolate Cranberry Pistachio Bark (The Pretty One)

This bark is a color explosion—creamy white chocolate, ruby cranberries, and emerald pistachios. It tastes like luxe holiday sweetness and makes the easiest edible gift.

Ingredients:

• 16 oz high-quality white chocolate, chopped
• 3/4 cup dried cranberries
• 3/4 cup shelled pistachios, roughly chopped
• Zest of 1 orange (optional)
• Pinch of sea salt

Instructions:

1. Line a baking sheet with parchment. Melt white chocolate gently (microwave or double boiler).
2. Stir in most of the cranberries and pistachios, plus orange zest and salt. Spread evenly.
3. Sprinkle remaining fruit and nuts on top. Chill 20–30 minutes. Break into pieces.

Swap pistachios for almonds if needed. Add crushed freeze-dried raspberries for a tart pop. Keep cool so it doesn’t soften.

10. One-Bowl Spiced Applesauce Cake With Brown Sugar Glaze

This cake is old-fashioned in the best way—moist, warmly spiced, and dangerously snackable. It’s a lifesaver when you need a dessert that feeds a crowd with minimal effort.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups unsweetened applesauce
• 1/2 cup chopped walnuts or pecans (optional)

Brown Sugar Glaze:

• 3 tbsp butter
• 1/3 cup brown sugar
• 1 tbsp milk or cream
• 1/2 cup powdered sugar
• Pinch of salt

Instructions:

1. Heat oven to 350°F (175°C). Grease an 8×8-inch pan.
2. Whisk flour, leaveners, salt, and spices in the pan’s mixing bowl. Add oil, brown sugar, egg, vanilla, and applesauce; stir until smooth. Fold in nuts if using.
3. Pour into pan and bake 28–32 minutes until a toothpick comes out clean.
4. For glaze: Melt butter, brown sugar, and milk; simmer 1 minute. Off heat, whisk in powdered sugar and salt. Pour over warm cake.

Serve warm with vanilla ice cream for extra comfort. Swap applesauce for pumpkin puree and adjust spices if you’re feeling festive. This stays moist for days.

11. Chocolate-Dipped Orange Shortbread Stars

These are crisp, buttery, and scented with orange zest—then half-dipped in chocolate for that bakery finish. They’re simple to make and stunning on a cookie tray.

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• Zest of 2 oranges
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 8 oz dark or semisweet chocolate, chopped
• Sprinkles or chopped pistachios (optional)

Instructions:

1. Cream butter, powdered sugar, orange zest, and vanilla until smooth.
2. Mix in flour and salt until a dough forms. Divide in half, flatten into discs, and chill 30 minutes.
3. Heat oven to 325°F (165°C). Roll to 1/4 inch. Cut stars; place on parchment-lined sheets.
4. Bake 12–15 minutes until edges just color. Cool fully.
5. Melt chocolate and dip half of each cookie. Decorate as desired; let set.

Try lemon zest and white chocolate for a twist. Add a touch of cardamom to the dough for warmth. They pack beautifully for gifting.

12. Easy Tiramisu Trifles (No Eggs, No Fuss)

Classic tiramisu, but simplified and served in cute cups. This version skips raw eggs and complicated syrups while keeping that velvety coffee-and-cream vibe.

Ingredients:

• 1 cup strong coffee or espresso, cooled
• 2 tbsp coffee liqueur or 1 tsp coffee extract (optional)
• 8 oz mascarpone, softened
• 1 cup heavy cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 package ladyfingers (savoiardi)
• Cocoa powder, for dusting
• Chocolate shavings (optional)

Instructions:

1. Mix coffee with liqueur or extract. In a bowl, whip cream, powdered sugar, and vanilla to soft peaks. Beat mascarpone briefly to soften, then fold in whipped cream.
2. Dip ladyfingers quickly in coffee and break to fit cups. Layer: coffee-soaked ladyfingers, mascarpone cream, repeat.
3. Chill 2–4 hours. Dust with cocoa and add chocolate shavings before serving.

Use hot chocolate instead of coffee for a kid-friendly version. Add a layer of raspberries for brightness. These taste even better the next day.

13. Maple Pecan Pie Bars With Vanilla Flake Salt

All the gooey, nutty goodness of pecan pie—without dealing with a pie crust. These bars slice beautifully and bring serious holiday energy to any gathering.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/2 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 3 large eggs
• 3/4 cup brown sugar
• 1/2 cup pure maple syrup
• 1/3 cup light corn syrup or additional maple
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 2 cups chopped pecans
• Flaky sea salt, for finishing

Instructions:

1. Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
2. Pulse flour, powdered sugar, salt, and cold butter until crumbly. Press into pan. Bake 15 minutes.
3. Whisk eggs, brown sugar, maple, corn syrup, melted butter, and vanilla. Stir in pecans.
4. Pour over warm crust. Bake 25–30 minutes until set at the center.
5. Cool completely. Sprinkle flaky salt. Slice with a sharp knife.

Swap pecans for walnuts or a mix. Add a splash of bourbon for grown-up flair. These bars freeze perfectly—wrap tightly and thaw at room temp.

14. Snowball Cookie Truffles (No-Bake, Four Ingredients)

They look like little snowballs and taste like a cross between cookie dough and cheesecake. Minimal effort, maximum charm. Keep them chilled for a creamy bite.

Ingredients:

• 1 (14 oz) package vanilla sandwich cookies (like Golden Oreos)
• 6 tbsp cream cheese, softened
• 1 tsp vanilla extract
• 1 1/2 cups shredded coconut, unsweetened or sweetened
• Optional: white chocolate for coating

Instructions:

1. Crush cookies to fine crumbs (processor or bag-and-rolling-pin). Mix with cream cheese and vanilla until a dough forms.
2. Roll into 1-inch balls. Chill 20 minutes.
3. Roll in coconut to coat. For a firmer shell, dip in melted white chocolate first, then coconut.

Flavor ideas: add lemon zest, almond extract, or a touch of rum extract. Use gingersnaps instead of vanilla cookies for a spiced version. Store in the fridge up to a week.

15. Candy Cane Ice Cream Sandwiches (Shortcut Festive Treat)

Ice cream plus cookies is always a win, and the candy cane crunch takes these over the top. Use store-bought cookies to save time—no judgment, only joy.

Ingredients:

• 1 quart vanilla or peppermint ice cream, slightly softened
• 24 small chocolate or sugar cookies (store-bought or homemade)
• 1 cup crushed candy canes
• Optional: melted chocolate for dipping

Instructions:

1. Line a baking sheet with parchment. Scoop ice cream onto half the cookies; top with remaining cookies and press gently.
2. Roll edges in crushed candy canes. If dipping, freeze 20 minutes, then dip half in melted chocolate.
3. Freeze at least 1 hour before serving.

Try chocolate ice cream with peppermint edges or gingerbread cookies with vanilla ice cream. Make ahead and wrap individually for grab-and-go holiday magic.

Final Thought

There you go—15 easy Christmas dessert ideas that deliver big holiday energy without eating your whole day. Mix and match for your party spread, wrap a few as gifts, or stash them for cozy nights by the tree. Bake what sparks joy—and if you take a shortcut or two, trust me, nobody’s complaining when there’s dessert.