10 Easy Christmas Baking Recipes for Busy Holiday Bakers That Feel Like Magic

You want the cozy holiday bakehouse vibes without turning your kitchen into a week-long project, right? Same. These 10 easy Christmas baking recipes are fast, festive, and totally doable—even when your to-do list is longer than Santa’s gift ledger.

Think one-bowl cookies, shortcut breads, and no-stress showstoppers that still look like you spent all day. Ready to fill your home with butter, cinnamon, and applause?

1. Browned-Butter Chocolate Chip Snowball Cookies That Melt Like First Snow

These are everything you love about classic snowballs—but better. Browning the butter adds a toasty, nutty flavor that tastes like winter coziness, and mini chocolate chips make them surprisingly decadent. They’re bite-sized, dusted in snowy sugar, and practically beg for hot cocoa.

Ingredients:

• 1 cup (227 g) unsalted butter
• 1/2 cup (60 g) powdered sugar, plus extra for rolling
• 1 teaspoon vanilla extract
• 2 cups (240 g) all-purpose flour
• 1/4 teaspoon fine salt
• 3/4 cup (120 g) mini chocolate chips

Instructions:

1. Brown the butter: In a saucepan over medium heat, cook butter until it foams and turns amber with brown bits, 5–7 minutes. Cool 15 minutes.
2. In a bowl, whisk browned butter, 1/2 cup powdered sugar, and vanilla until smooth.
3. Stir in flour and salt just until combined. Fold in mini chocolate chips.
4. Chill dough 20 minutes. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
5. Roll into 1-inch balls and bake 10–12 minutes until set but barely golden on bottoms.
6. Cool 5 minutes, then roll in powdered sugar. Once fully cool, roll again for extra snowy coating.

Serve in a big bowl with a dusting of sugar like fresh snowfall. Switch chips for chopped pecans or add 1/2 teaspoon cinnamon for a spicy twist. Want a gluten-free version? Use a 1:1 GF baking flour—it works beautifully.

2. 30-Minute Gingerbread Sheet Cake With Maple Cream Cheese Frosting

All the gingerbread flavor, none of the cookie cutters. This sheet cake is moist, warmly spiced, and topped with tangy-sweet frosting that makes it feel fancy enough for a party. Bonus: it feeds a crowd without fuss.

Ingredients:

For the cake:

• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/2 cup (113 g) unsalted butter, melted
• 1/2 cup (100 g) brown sugar
• 1/2 cup (170 g) molasses
• 2 large eggs
• 3/4 cup (180 ml) buttermilk (or milk + 1 teaspoon vinegar)

For the frosting:

• 8 oz (226 g) cream cheese, softened
• 1/4 cup (57 g) unsalted butter, softened
• 1/4 cup (60 ml) pure maple syrup
• 1 1/2 cups (180 g) powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment.
2. Whisk flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
3. In another bowl, whisk melted butter, brown sugar, molasses, eggs, and buttermilk.
4. Combine wet and dry just until smooth. Pour into pan and bake 18–22 minutes, until a toothpick comes out clean.
5. Beat cream cheese, butter, maple syrup, powdered sugar, vanilla, and salt until fluffy.
6. Cool cake completely, frost, and slice into squares.

Sprinkle with chopped candied ginger or pomegranate arils for sparkle. This cake stays moist for days—perfect for make-ahead. No buttermilk? Milk + vinegar to the rescue.

3. Peppermint Bark Pretzel Thins You’ll Snack On All Night

Salty, sweet, minty—these are dangerously good and require zero baking. They look store-bought fancy and take under 20 minutes. Great for gifting or nibbling while wrapping presents.

Ingredients:

• 8 oz (225 g) dark chocolate, chopped
• 8 oz (225 g) white chocolate, chopped
• 5 cups thin pretzels (crisps or small twists)
• 1/2 teaspoon peppermint extract (optional)
• 1/3 cup crushed candy canes
• Flaky sea salt (optional)

Instructions:

1. Line 2 baking sheets with parchment. Scatter pretzels in a single layer.
2. Melt dark chocolate in the microwave in 20-second bursts, stirring until smooth. Add peppermint extract if using.
3. Drizzle or spread dark chocolate over pretzels.
4. Melt white chocolate the same way. Drizzle over dark chocolate in zigzags.
5. Sprinkle crushed candy canes and a pinch of flaky salt.
6. Chill 10–15 minutes until set. Break into shards.

Use holiday sprinkles instead of candy canes if mint isn’t your vibe. Swap pretzels for potato chips or popcorn for a fun crunch. Package in clear bags with a ribbon—instant gift.

4. Cozy Cinnamon Roll Muffins With Vanilla Glaze (No Yeast!)

All the cinnamon roll feels without waiting for dough to rise. These muffins have swirls of buttery cinnamon sugar and a simple glaze that drips into every crack. Perfect for Christmas morning when you want fast and fabulous.

Ingredients:

For the batter:

• 1 3/4 cups (210 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup (180 ml) buttermilk
• 1/3 cup (80 ml) neutral oil
• 1 large egg
• 1 teaspoon vanilla extract

For the cinnamon swirl:

• 1/3 cup (70 g) brown sugar
• 1 tablespoon cinnamon
• 3 tablespoons melted butter

For the glaze:

• 3/4 cup (90 g) powdered sugar
• 2–3 teaspoons milk
• 1/4 teaspoon vanilla extract

Instructions:

1. Heat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix buttermilk, oil, egg, and vanilla. Combine with dry just until mixed.
4. Stir brown sugar, cinnamon, and melted butter. Add half the batter to cups, spoon on cinnamon mixture, then top with remaining batter. Swirl with a toothpick.
5. Bake 14–17 minutes, until golden and springy.
6. Mix glaze ingredients and drizzle over warm muffins.

Top with toasted pecans for crunch. Add orange zest to the glaze for a merry twist. These freeze well—reheat and glaze fresh.

5. Cranberry Orange Shortbread Bars That Brighten Any Dessert Plate

Buttery shortbread meets zesty orange and ruby cranberries—pure holiday cheer. The bars slice clean, travel well, and look like bakery treats. They’re a great make-ahead dessert that only gets better the next day.

Ingredients:

For the shortbread:

• 1 cup (227 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 teaspoon vanilla extract
• 2 cups (240 g) all-purpose flour
• 1/2 teaspoon fine salt
• Zest of 1 orange

For the cranberry layer:

• 2 cups (200 g) fresh or frozen cranberries
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons orange juice
• 1 teaspoon cornstarch

For finishing:

• Powdered sugar for dusting (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang.
2. Cream butter and sugar until fluffy. Beat in vanilla and orange zest. Add flour and salt; mix until a soft dough forms.
3. Press 2/3 of dough into pan. Dock with a fork. Bake 12 minutes.
4. Meanwhile, simmer cranberries, sugar, orange juice, and cornstarch 5–7 minutes until thick and jammy. Cool slightly.
5. Spread cranberry mixture over crust. Crumble remaining dough on top.
6. Bake 25–30 minutes until lightly golden. Cool completely, then lift and slice.

Dust with powdered sugar for a snow-kissed finish. Swap cranberries for raspberry jam if you’re out of berries. Pro tip: chill before slicing for the cleanest edges.

6. One-Bowl Almond Biscotti Dipped in Dark Chocolate

Crunchy, elegant, and dunkable—biscotti are the Christmas cookie that make coffee feel dressed up. This version is lightly sweet, sturdy for gifting, and crazy easy. The dark chocolate dip? Absolute power move.

Ingredients:

• 2 cups (240 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 2 large eggs
• 1/4 cup (60 ml) neutral oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3/4 cup (85 g) sliced almonds
• 6 oz (170 g) dark chocolate, chopped

Instructions:

1. Heat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Whisk flour, sugar, baking powder, and salt. Add eggs, oil, vanilla, and almond extract; stir into a thick dough. Fold in almonds.
3. Divide dough in two. Shape into two 10×2-inch logs on the sheet. Flatten slightly.
4. Bake 25 minutes until lightly golden. Cool 10 minutes. Reduce oven to 300°F (150°C).
5. Slice logs on the diagonal into 1/2-inch pieces. Lay cut-side down and bake 10 minutes per side until crisp.
6. Cool completely. Melt chocolate and dip ends; let set.

Jazz them up with orange zest or dried cherries. For extra crunch, toast the almonds first. They keep for two weeks—if they last that long.

7. Festive Red Velvet Crinkle Cookies With Snowy Sugar Coats

These are soft, fudgy, and roll through powdered sugar for that dramatic crinkle look. The red velvet flavor is just chocolatey enough with a hint of vanilla. They bake fast and disappear faster.

Ingredients:

• 1 3/4 cups (210 g) all-purpose flour
• 1/4 cup (20 g) cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup (80 ml) buttermilk
• 1 tablespoon red food coloring (liquid or gel to preference)
• 1/3 cup (65 g) granulated sugar for rolling
• 3/4 cup (90 g) powdered sugar for rolling

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets.
2. Whisk flour, cocoa, baking powder, baking soda, and salt.
3. Cream butter and 1 cup sugar until fluffy. Beat in egg and vanilla. Mix in buttermilk and food coloring.
4. Add dry ingredients; mix until just combined. Chill 20 minutes for easier rolling.
5. Roll 1-tablespoon scoops into balls. Roll in granulated sugar, then generously in powdered sugar.
6. Bake 10–12 minutes until puffed and crinkled. Cool on the sheet 5 minutes, then transfer.

Add white chocolate chips for extra fun. Gel color gives a deeper red with less liquid. Store airtight to keep them soft.

8. Maple Pecan Rugelach Spirals That Taste Like a Bakery Secret

Flaky, buttery crescents rolled with maple pecan filling—these look impressive but are shockingly easy. The cream cheese dough mixes in minutes and handles like a dream. Serve them with coffee and watch people swoon.

Ingredients:

For the dough:

• 1 cup (227 g) unsalted butter, cold and cubed
• 8 oz (226 g) cream cheese, cold and cubed
• 2 cups (240 g) all-purpose flour
• 1/4 teaspoon fine salt

For the filling:

• 3/4 cup (90 g) finely chopped pecans, toasted
• 1/3 cup (70 g) brown sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon cinnamon
• 2 tablespoons melted butter

For finishing:

• 1 egg + 1 teaspoon water (egg wash)
• Coarse sugar for sprinkling

Instructions:

1. Pulse butter, cream cheese, flour, and salt in a food processor until a shaggy dough forms. Divide into 2 disks, wrap, and chill 1 hour (or 20 minutes in the freezer).
2. Mix pecans, brown sugar, maple syrup, cinnamon, and melted butter.
3. Heat oven to 375°F (190°C). Line two baking sheets.
4. Roll each disk into a 12-inch circle on a floured surface. Spread half the filling, leaving a small border. Cut into 12 wedges. Roll from the wide end to the tip.
5. Place on sheets, brush with egg wash, sprinkle with coarse sugar.
6. Bake 18–22 minutes until golden and crisp. Cool slightly.

Drizzle with a maple glaze if you want extra shine. Swap pecans for walnuts or add a smear of jam under the filling. Rugelach freeze beautifully—bake from frozen, adding a couple minutes.

9. Lazy Baker’s Panettone Muffins With Citrus And Chocolate

Panettone is iconic but time-consuming. Enter these tender muffins: all the orange, vanilla, and chocolate-chip charm in a fraction of the time. They’re light, citrusy, and perfect for breakfast or gifting.

Ingredients:

• 2 cups (240 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• Zest of 1 orange and 1 lemon
• 2/3 cup (160 ml) milk
• 1/3 cup (80 ml) neutral oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/2 cup (75 g) golden raisins or chopped dried apricots
• 1/2 cup (85 g) mini chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. Whisk flour, sugar, baking powder, baking soda, salt, and citrus zests.
3. Whisk milk, oil, eggs, vanilla, and almond extract.
4. Combine wet and dry just until mixed. Fold in dried fruit and chocolate chips.
5. Fill cups nearly to the top for that domed look. Bake 15–18 minutes until golden and a tester comes out clean.

Brush warm tops with a little melted butter and sprinkle with coarse sugar for panettone vibes. Soak the raisins in orange juice for extra juiciness. These are lovely with mascarpone and honey.

10. No-Fuss Yule Log (Bûche De Noël) With Whipped Chocolate Filling

You’ll get the wow-factor centerpiece without the stress. This simplified sponge rolls easily, and the whipped chocolate filling feels light, not heavy. Dust with cocoa and add a few berries—instant holiday magic, trust me.

Ingredients:

For the sponge:

• 4 large eggs, room temperature
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup (90 g) all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt

For the filling:

• 1 cup (240 ml) heavy cream, cold
• 1/2 cup (85 g) semi-sweet chocolate chips, melted and cooled
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

For finishing:

• Cocoa powder for dusting
• Powdered sugar, berries, and/or mint leaves (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
2. Beat eggs and sugar with a mixer on high for 4–5 minutes until pale and thick. Beat in vanilla.
3. Whisk flour, cocoa, baking powder, and salt. Sift over the egg mixture and gently fold until no dry spots remain.
4. Spread evenly in the pan and bake 10–12 minutes until springy.
5. While hot, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off parchment, and roll up from the short end with the towel inside. Cool completely.
6. Whip cream to soft peaks. Add melted-cooled chocolate, powdered sugar, vanilla, and salt; whip to medium-firm peaks.
7. Carefully unroll the cake, spread filling, and roll back up (without the towel). Place seam-side down.
8. Dust with cocoa and powdered sugar. Decorate with berries and mint.

If you want the classic bark look, spread the outside with chocolate ganache and use a fork to make ridges. Add orange zest to the filling for a citrus note. Chill 30 minutes before slicing for neat rounds—seriously, it helps.

Holiday Baking Game Plan

Want to breeze through these recipes? Here’s a quick strategy:

• Make-ahead winners: Biscotti, shortbread bars, snowballs, rugelach.
• Last-minute magic: Pretzel bark, crinkle cookies, cinnamon roll muffins.
• Centerpieces: Gingerbread sheet cake and the yule log.
• Breakfast heroes: Panettone muffins and cinnamon roll muffins.

Pro Tips To Save Time And Stress

• Double up: If the oven’s on, bake two recipes back-to-back at the same temp.
• Chill smart: Pop dough in the freezer for quick firms—20 minutes often equals an hour in the fridge.
• Decor shortcuts: Powdered sugar, cocoa dusting, and store-bought sprinkles go a long way.
• Gift-ready: Line cookie tins with parchment, add a slice of bread to keep cookies soft.

That’s your holiday baking lineup—festive, fast, and guaranteed to make your kitchen smell like pure joy. Pick a couple for tonight, stash a few for the weekend, and let the compliments roll in. Happy baking, and may your butter be soft and your sprinkles plentiful!