25+ Christmas Baking Recipes for the Holiday Season

December is the baker’s month — the oven barely cools between trays; these Christmas baking recipes are the ones worth your flour and butter this year: breads that make the house smell like spice, cakes and pies for the big day, and the cookies and bars that fill every tin on the counter.

This list is built for real December kitchens: the fruit cake and the doughs can be made ahead and frozen, the cookies keep happily in tins for weeks, and almost everything travels well for gifts and parties. Pick a weekend project, queue up a few Christmas baking recipes, and let the oven do the rest — your future self, facing a house full of guests, will be very grateful.

1. Classic Rich Fruit Cake

Dark, moist and generously fruited, this is the keeper cake of the season — bake it weeks ahead, feed it a little at a time, and it only gets better. Serve thin slices with tea, cheese, or a quiet moment by the tree.

Ingredients

• 3 cups (450 g) mixed dried fruit — raisins, currants and chopped prunes
• 1 cup (225 g) butter, softened
• 1 cup (200 g) dark brown sugar
• 4 eggs
• 2 cups (250 g) all-purpose flour
• 2 tsp mixed spice
• Zest of 1 orange
• 2–3 tbsp orange juice or brandy, for soaking and feeding

Directions

1. Soak the dried fruit in the orange juice (or brandy) overnight until plump.
2. Cream the butter and sugar until pale, beat in the eggs one at a time, then fold in the flour, spice, zest and soaked fruit.
3. Spoon into a lined 8-inch round tin and bake at 300°F (150°C) for 2 to 2½ hours, until a skewer comes out clean.
4. Cool, wrap tightly in parchment and foil, and feed with a tablespoon of juice or brandy once a week until Christmas.

2. Glazed Gingerbread Loaf

All the warmth of gingerbread in an easy slice-and-serve loaf, finished with a simple vanilla glaze that drips down the sides. It keeps for days wrapped on the counter and toasts beautifully for breakfast.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp cinnamon
• ½ cup (115 g) butter, melted
• ⅔ cup molasses
• ¾ cup (150 g) brown sugar
• 1 egg
• ¾ cup hot water or milk
• For the glaze: ½ cup powdered sugar, 1–2 tbsp milk, ½ tsp vanilla

Directions

1. Whisk the flour, soda and spices; in a second bowl whisk the butter, molasses, sugar, egg and hot water.
2. Combine wet and dry until just mixed and pour into a lined loaf pan.
3. Bake at 350°F (175°C) for 45–50 minutes, until springy in the center.
4. Cool 15 minutes, then pour over the vanilla glaze and let it set before slicing.

3. Cranberry Orange Bread

Bright, buttery and bursting with tart cranberries, this quick bread gets a double hit of orange from zest in the batter and a light glaze on top. The crackly crust and jewel-red slices look made for a Christmas brunch table.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) sugar
• 1½ tsp baking powder
• ½ tsp salt
• ½ cup (115 g) butter, melted, or neutral oil
• 2 eggs
• Zest and juice of 1 orange (about ½ cup juice)
• 1½ cups fresh or frozen cranberries, halved
• For the glaze: ½ cup powdered sugar and 1 tbsp orange juice

Directions

1. Whisk the dry ingredients; whisk the butter, eggs, zest and juice separately.
2. Fold the two together, then fold in the cranberries and scrape into a lined loaf pan.
3. Bake at 350°F (175°C) for 55–65 minutes, tenting with foil if it browns too fast.
4. Cool, drizzle with the orange glaze and slice thickly.

4. Cinnamon Star Bread

The showpiece of the bread basket: layers of soft sweet dough spread with cinnamon butter, cut and twisted into a star. It pulls apart in soft, spiced layers and never survives long on the table.

Ingredients

• For the dough: 3½ cups (440 g) flour, 2¼ tsp instant yeast, ¾ cup warm milk, ¼ cup sugar, ¼ cup melted butter, 1 egg, ½ tsp salt
• For the filling: ⅓ cup soft butter, ½ cup sugar, 2 tbsp cinnamon
• Egg wash and powdered sugar, to finish

Directions

1. Mix and knead the dough for 8 minutes; let it rise 1 hour, until doubled.
2. Divide into 4 pieces, roll each into a 10-inch circle, and stack them with cinnamon butter between the layers (none on top).
3. Mark a small circle in the center, cut 16 strips out from it, twist pairs away from each other twice and pinch the ends together to form the points.
4. Proof 30 minutes, brush with egg wash, and bake at 350°F (175°C) for 20–25 minutes until deep golden; dust with powdered sugar.

5. Christmas Morning Cinnamon Rolls

Pillow-soft spirals of cinnamon butter under a blanket of cream cheese icing — the smell alone is a Christmas morning tradition. Assemble them the night before and bake while the coffee brews.

Ingredients

• For the dough: 3½ cups (440 g) flour, 2¼ tsp instant yeast, ¾ cup warm milk, ¼ cup sugar, ¼ cup melted butter, 1 egg, ½ tsp salt
• For the filling: ½ cup soft butter, ¾ cup brown sugar, 2 tbsp cinnamon
• For the icing: 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, a splash of milk, ½ tsp vanilla

Directions

1. Make and knead the dough; let it rise 1 hour.
2. Roll to a 16×12-inch rectangle, spread with the soft butter, sprinkle over the cinnamon sugar, roll up tightly and cut into 12 rolls.
3. Arrange in a buttered dish, cover and refrigerate overnight (or proof 30 minutes at room temperature).
4. Bake at 350°F (175°C) for 22–25 minutes; spread with the icing while warm so it melts into every swirl.

6. Eggnog Quick Bread

Everything you love about eggnog — the nutmeg, the richness, the cozy spice — baked into a tender loaf with a nutmeg glaze. It is a smart way to use up the end of a carton, and it freezes like a dream.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp ground nutmeg
• 1 cup eggnog
• ½ cup (115 g) butter, melted
• 2 eggs
• 1 tsp rum extract (optional) or vanilla
• For the glaze: ½ cup powdered sugar, 2 tbsp eggnog, a pinch of nutmeg

Directions

1. Whisk the dry ingredients, including the nutmeg.
2. Whisk the eggnog, butter, eggs and extract; fold into the dry ingredients until just combined.
3. Bake in a lined loaf pan at 350°F (175°C) for 45–55 minutes.
4. Cool, glaze, and grate a little extra nutmeg over the top.

7. Red Velvet Layer Cake

Crimson layers, a whisper of cocoa and tangy cream cheese frosting — red velvet is Christmas color in cake form. Chill the frosted cake for clean slices and a proper celebration centerpiece.

Ingredients

• 2½ cups (310 g) all-purpose flour
• 2 tbsp cocoa powder
• 1 tsp baking soda
• 1½ cups (300 g) sugar
• 1 cup (225 g) butter, softened
• 2 eggs
• 1 cup buttermilk
• 1–2 tbsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla
• For the frosting: 16 oz cream cheese, ½ cup butter, 3 cups powdered sugar, 1 tsp vanilla

Directions

1. Whisk the flour, cocoa and soda; cream the butter and sugar, beat in the eggs, then alternate the dry ingredients with the buttermilk mixed with the coloring, vinegar and vanilla.
2. Divide between two or three lined 8-inch pans and bake at 350°F (175°C) for 25–30 minutes.
3. Cool the layers completely.
4. Beat the frosting until fluffy, stack, fill and frost; chill 30 minutes before slicing.

8. Spiced Apple Pie

The deep-dish classic: cinnamon-and-nutmeg apples under a golden lattice, baked until the juices bubble thick at the edges. Make it a day ahead — the flavor settles and the slices cut cleaner.

Ingredients

• Pastry for a double-crust 9-inch pie
• 6–7 tart apples, peeled and sliced (about 2½ lb)
• ¾ cup (150 g) brown sugar
• 2 tbsp flour
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp lemon juice
• 1 tbsp butter, to dot
• Egg wash and coarse sugar, to finish

Directions

1. Toss the apples with the sugar, flour, spices and lemon; rest 20 minutes.
2. Line the dish with pastry, fill with the apples and dot with butter.
3. Weave a lattice (or lay on a full top with vents), crimp, brush with egg wash and sprinkle with sugar.
4. Bake at 425°F (220°C) for 20 minutes, then at 375°F (190°C) for 35–40 minutes, until bubbling; cool at least 3 hours.

9. Classic Pecan Pie

Gooey, buttery and deeply nutty, with a filling that should wobble just slightly when it comes out of the oven. Serve small slices — it is gloriously rich — with barely sweetened whipped cream.

Ingredients

• 1 unbaked 9-inch pie crust
• 2 cups pecan halves
• 3 eggs
• ¾ cup corn syrup or golden syrup
• ⅔ cup (130 g) brown sugar
• ¼ cup (60 g) butter, melted
• 1 tsp vanilla
• ½ tsp salt

Directions

1. Arrange the pecans in the crust.
2. Whisk the eggs, syrup, sugar, butter, vanilla and salt; pour over the nuts.
3. Bake at 350°F (175°C) for 45–55 minutes, until the edges are set and the center just trembles.
4. Cool completely — the filling finishes setting as it rests.

10. Mince Pies

Buttery shortcrust, a generous spoon of mincemeat and a dusting of sugar — no Christmas tin is complete without them. They freeze unbaked brilliantly, so you can bake a warm batch whenever guests appear.

Ingredients

• 2½ cups (310 g) all-purpose flour
• ¾ cup (170 g) cold butter, cubed
• ¼ cup (50 g) sugar
• 1 egg yolk and a little cold water
• About 1½ cups mincemeat
• Milk or beaten egg, for the tops
• Powdered sugar, to dust

Directions

1. Rub the butter into the flour and sugar, bind with the yolk and a little water; chill 30 minutes.
2. Roll out, cut rounds for a muffin tin and smaller lids or stars; fill each case with a heaped teaspoon of mincemeat.
3. Top, seal, and brush with milk or beaten egg.
4. Bake at 400°F (200°C) for 15–20 minutes until golden; cool on a rack and dust with powdered sugar.

11. Chocolate Yule Log

A light chocolate sponge rolled around whipped chocolate cream and cloaked in ganache, forked into bark ridges. It looks like a project but comes together in an afternoon — and it keeps the fridge stocked for days.

Ingredients

• For the sponge: 4 eggs, ½ cup sugar, ½ cup flour, ¼ cup cocoa, a pinch of salt
• For the filling: 1 cup heavy cream, 2 tbsp powdered sugar, 2 tbsp cocoa
• For the ganache: ¾ cup cream and 6 oz dark chocolate, chopped
• Powdered sugar “snow”, to finish

Directions

1. Whisk the eggs and sugar until thick and pale; fold in the sifted flour and cocoa. Spread in a lined 10×15-inch pan and bake at 400°F (200°C) for 10–12 minutes.
2. Turn onto sugared parchment, peel off the lining and roll up warm; cool while rolled.
3. Whip the filling, unroll the sponge, spread and re-roll.
4. Pour warm ganache (hot cream poured over the chocolate, rested and stirred) over the log, drag a fork through it for bark, chill, and dust with sugar snow.

12. Soft Sugar Cookies

Thick, pale and pillowy in the middle, these are the sugar cookies for people who skip the royal-icing marathon. Roll them in sugar before baking for a delicate crunch, or decorate once cool — either way, the tin empties fast.

Ingredients

• 2¾ cups (340 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (225 g) butter, softened
• 1¼ cups (250 g) sugar, plus more for rolling
• 1 egg plus 1 yolk
• 2 tsp vanilla

Directions

1. Cream the butter and sugar until fluffy; beat in the egg, yolk and vanilla.
2. Fold in the dry ingredients; chill the dough 30 minutes.
3. Scoop, roll in sugar and place on lined sheets, flattening slightly.
4. Bake at 350°F (175°C) for 9–11 minutes, until set at the edges but still pale; cool on the tray.

13. Gingerbread Men

Properly spiced, sturdy enough for little hands to decorate, and soft in the center if you watch the timer. Pipe simple faces, buttons and squiggles — charm counts for more than perfection here.

Ingredients

• 3 cups (375 g) all-purpose flour
• 1 tbsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¾ tsp baking soda
• ½ cup (115 g) butter, softened
• ¾ cup (150 g) brown sugar
• ½ cup molasses
• 1 egg
• For the icing: 1 cup powdered sugar and 1–2 tbsp milk

Directions

1. Whisk the dry ingredients; cream the butter and sugar, beat in the molasses and egg, then mix in the dry ingredients to a stiff dough. Chill 1 hour.
2. Roll to ¼ inch thick, cut out people, and place on lined sheets.
3. Bake at 350°F (175°C) for 8–10 minutes; cool completely.
4. Pipe icing faces and buttons; let set before tinning.

14. Jam Linzer Cookies

Nutty almond dough, a flash of raspberry jam in the window and a snowfall of powdered sugar — Linzers are the prettiest cookies in any box. The dough freezes in discs, so you can bake and sandwich them fresh.

Ingredients

• 1 cup (225 g) butter, softened
• ⅔ cup (130 g) sugar
• 1 egg
• 1 tsp vanilla
• 2 cups (250 g) all-purpose flour
• 1 cup (100 g) almond flour
• ½ tsp cinnamon
• ½ tsp salt
• ½ cup raspberry jam
• Powdered sugar, for dusting

Directions

1. Cream the butter and sugar; beat in the egg and vanilla, then the dry ingredients. Chill the dough 1 hour.
2. Roll to ⅛ inch thick; cut rounds, cutting a small window from half of them.
3. Bake at 350°F (175°C) for 10–12 minutes, until just golden at the edges; cool.
4. Dust the window tops with sugar, spread jam on the bases and sandwich gently.

15. Cherry Bakewell Tarts

A true British teatime icon in miniature: crisp pastry, a layer of jam, almond frangipane, and that smooth white icing with a cherry on top. They keep for days and make any afternoon feel like a bakery visit.

Ingredients

• 12 small shortcrust pastry shells
• ½ cup raspberry or cherry jam
• For the frangipane: ½ cup butter, ½ cup sugar, 2 eggs, 1 cup almond flour, ½ tsp almond extract
• For the icing: 1 cup powdered sugar and 2–3 tsp water
• 12 glacé cherries, halved

Directions

1. Line a muffin tin with pastry rounds and chill; spread a teaspoon of jam in each shell.
2. Beat the frangipane ingredients until smooth; spoon over the jam and level the tops.
3. Bake at 350°F (175°C) for 20–25 minutes, until risen and golden; cool.
4. Ice the tops, set a cherry in the center of each, and let the icing set.

16. Pull-Apart Dinner Rolls

Baked shoulder-to-shoulder so they tear apart in soft, steamy pieces — every table of Christmas baking recipes needs a pan of these near the gravy. Brush with butter the second they come out of the oven.

Ingredients

• 3½ cups (440 g) all-purpose flour
• 2¼ tsp instant yeast
• ¾ cup warm milk
• ¼ cup (60 g) butter, melted, plus more for brushing
• 1 egg
• 2 tbsp sugar
• 1 tsp salt

Directions

1. Mix and knead to a smooth dough, 8–10 minutes; let it rise 1 hour.
2. Divide into 12 balls and pack them into a greased 9×13-inch pan.
3. Proof 30–40 minutes, until puffy and touching.
4. Bake at 375°F (190°C) for 18–22 minutes until deep golden; brush generously with melted butter.

17. Christmas Tree Focaccia

Dimpled, olive-oil-crisped focaccia decorated like a tree with rosemary branches, tomato ornaments and pepper garlands. It is half centerpiece, half bread basket — and entirely edible once the photos are taken.

Ingredients

• 3½ cups (440 g) all-purpose flour
• 2¼ tsp instant yeast
• 1¼ cups warm water
• ¼ cup olive oil, plus more for dimpling
• 1 tsp sugar
• 1½ tsp salt
• To decorate: rosemary sprigs, cherry tomatoes, strips of bell pepper, flaky salt

Directions

1. Mix the dough and knead 8 minutes; let it rise 1 hour, then press into an oiled sheet pan and rise 30 minutes more.
2. Dimple all over with oiled fingers and drizzle with more oil.
3. Lay rosemary in a tree shape, add tomato “ornaments” and pepper garlands; sprinkle with flaky salt.
4. Bake at 425°F (220°C) for 20–25 minutes, until crisp and golden.

18. Peppermint Brownies

Dense, fudgy brownies with a cool peppermint hum and a crunch of candy cane scattered over the warm tops. Cut them small, chill for the cleanest squares, and watch them disappear from every cookie plate.

Ingredients

• ¾ cup (170 g) butter
• 6 oz dark chocolate
• 1 cup (200 g) sugar
• ½ cup (100 g) brown sugar
• 3 eggs
• 1 tsp peppermint extract
• ¾ cup (95 g) flour
• ⅓ cup cocoa powder
• ½ tsp salt
• Crushed candy canes, to finish

Directions

1. Melt the butter and chocolate together; whisk in the sugars, eggs and peppermint.
2. Fold in the flour, cocoa and salt; spread in a lined 8-inch square pan.
3. Bake at 350°F (175°C) for 25–30 minutes, until the center is just set.
4. Scatter the candy cane over the warm top, cool, then chill and cut into squares.

19. White Chocolate Cranberry Blondies

Butterscotch-rich blondie bars studded with creamy white chocolate and tart cranberries — the red-and-white mix looks like Christmas without any decorating at all. They slice neatly and ship well for gifting.

Ingredients

• ¾ cup (170 g) butter, melted
• 1½ cups (300 g) brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup white chocolate chips
• ¾ cup dried cranberries

Directions

1. Whisk the butter and sugar; whisk in the eggs and vanilla.
2. Fold in the dry ingredients, then the chips and cranberries.
3. Spread in a lined 9×13-inch pan and bake at 350°F (175°C) for 22–26 minutes, until golden and just set.
4. Cool completely before cutting into bars.

20. Snow-Dusted Lemon Bars

A bright note in a month of spice: buttery shortbread under a sharp, sunny lemon layer, finished with a drift of powdered sugar. Serve them cold from the fridge for the cleanest bite.

Ingredients

• For the base: 1 cup (125 g) flour, ½ cup butter, ¼ cup powdered sugar, a pinch of salt
• For the filling: 2 eggs, 1 cup (200 g) sugar, ¼ cup lemon juice, zest of 1 lemon, 2 tbsp flour, ½ tsp baking powder
• Powdered sugar, to dust

Directions

1. Rub the base ingredients together, press into a lined 8-inch square pan, and bake at 350°F (175°C) for 15–18 minutes, until pale gold.
2. Whisk the filling until smooth and pour it over the hot base.
3. Bake 20–22 minutes more, until just set with a slight wobble.
4. Chill well, cut into bars and dust heavily with powdered sugar.

21. Christmas Magic Bars

Layer upon layer of everything good — graham crust, chocolate, coconut, nuts and red-and-green candies — held together with condensed milk and almost no mixing bowls. Chill them firm and cut small; they are pure holiday nostalgia.

Ingredients

• 1½ cups graham cracker crumbs
• ½ cup (115 g) butter, melted
• 1 can (14 oz) sweetened condensed milk
• 1 cup chocolate chips
• 1 cup shredded coconut
• ¾ cup chopped nuts
• ½ cup red and green candies

Directions

1. Stir the crumbs and butter together and press firmly into a lined 9×13-inch pan.
2. Pour the condensed milk evenly over the crust.
3. Scatter the chocolate, coconut, nuts and candies in layers, pressing lightly.
4. Bake at 350°F (175°C) for 25–28 minutes, until the edges are golden; chill before cutting into small bars.

22. Sticky Toffee Pudding

Date-sweetened sponge drowned in warm toffee sauce — the coziest pudding of the season, and a strong closer for Christmas dinner. Bake the sponge ahead and reheat it in its sauce so serving is effortless.

Ingredients

• For the sponge: 1 cup chopped dates, 1 cup boiling water, 1 tsp baking soda, ¼ cup butter, ¾ cup brown sugar, 2 eggs, 1½ cups flour, 1 tsp baking powder, 1 tsp vanilla
• For the sauce: ½ cup butter, ¾ cup brown sugar, ¾ cup cream, 1 tsp vanilla
• Cream, to serve

Directions

1. Soak the dates in the boiling water with the soda for 15 minutes; mash roughly.
2. Cream the butter and sugar, beat in the eggs and vanilla, fold in the flour and baking powder, then the date mixture.
3. Bake in a greased dish at 350°F (175°C) for 30–35 minutes.
4. Simmer the sauce ingredients for 3 minutes; poke the warm sponge, pour over half the sauce, and serve with the rest and cream.

23. Cranberry Orange Scones

Tall, tender wedges with tart cranberries, orange zest and crunchy sugar tops — best split and buttered while still warm. The shaped, unbaked scones freeze perfectly, ready for a Christmas-morning bake straight from the freezer.

Ingredients

• 2 cups (250 g) all-purpose flour
• ⅓ cup (65 g) sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup (115 g) cold butter, cubed
• Zest of 1 orange
• ¾ cup dried or fresh cranberries
• ⅔ cup cream, plus more for brushing
• Coarse sugar, for the tops

Directions

1. Rub the butter into the dry ingredients and zest until pea-sized; stir in the cranberries.
2. Add the cream and mix to a shaggy dough; pat into a 7-inch round.
3. Cut into 8 wedges, brush with cream and sprinkle with coarse sugar.
4. Bake at 400°F (200°C) for 15–18 minutes, until risen and golden.

24. Savory Cheese and Herb Scones

The one savory bake on the list, and it earns its place: sharp cheddar, herbs and a pinch of mustard powder in a golden wedge. Split one beside a bowl of soup, or serve warm with butter and chutney.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp mustard powder
• ½ cup (115 g) cold butter, cubed
• 1½ cups grated sharp cheddar, plus extra for the tops
• 2 tbsp chopped chives or thyme
• ⅔ cup milk

Directions

1. Rub the butter into the flour, baking powder, salt and mustard powder.
2. Stir in the cheese and herbs; add the milk to make a soft dough.
3. Pat into a round, cut into 8 wedges, and top with extra cheese.
4. Bake at 400°F (200°C) for 15–18 minutes, until deep golden.

25. Buttery Shortbread Wedges

Four ingredients, one pan, and the most buttery crumb of the season — shortbread is the quiet classic every tin needs. Dock it, score it, and sprinkle the edges with sugar before it bakes for that bakery finish.

Ingredients

• 1 cup (225 g) butter, softened
• ½ cup (100 g) sugar, plus more for the edges
• 2 cups (250 g) all-purpose flour
• ¼ tsp salt
• 1 tsp vanilla

Directions

1. Beat the butter and sugar until just combined and creamy; mix in the vanilla, then the flour and salt to a soft dough.
2. Press into an 8-inch round pan, smooth the top, score into 8 wedges and dock with a fork; chill 20 minutes.
3. Sprinkle the edges with sugar.
4. Bake at 325°F (165°C) for 30–35 minutes, until pale gold; re-score while warm and cool in the pan.

Holiday Baking Tips

• Room-temperature butter and eggs really do mix better — set them out an hour ahead.
• Most doughs and batters freeze beautifully, so bake in November and thaw in December.
• Rotate pans halfway for even color.
• Label tins with the bake date — and hide one tin for yourself.

Final Thoughts

However you pace it — one big bake day or a tray here and there all month — these Christmas baking recipes are meant to be shared, gifted and eaten standing at the counter. Keep the tins filled and the kettle on, and remember that the best Christmas baking recipes are simply the ones your people ask for again next year. Happy baking, and happy holidays from my kitchen to yours.

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