9 Cozy Christmas Dessert Recipes You’ll Want to Bake All Season

Clear a little counter space and warm up the oven—these cozy Christmas desserts are here to make your kitchen smell like cinnamon, butter, and pure holiday magic. We’re talking nostalgic favorites with a few fresh twists, the kind of treats that make neighbors “accidentally” stop by. Whether you’re hosting, gifting, or just nibbling by the tree, these recipes are fuss-free, crowd-pleasing, and unbelievably good.

Ready to bake your way through December? Let’s do it—one irresistible dessert at a time.

1. Brown Butter Gingerbread Bars With Maple Glaze That Steal the Cookie Swap

Classic gingerbread is great, but these bars take it to another level with nutty brown butter and a silky maple glaze. They’re soft, warmly spiced, and way easier than rolling and cutting cookies. Perfect for parties, gifting, or sneaking with coffee the next morning.

Ingredients:

• 1 cup (225 g) unsalted butter
• 1 cup (200 g) brown sugar, packed
• 1/3 cup (80 ml) molasses
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

Maple Glaze:

• 1 1/2 cups (180 g) powdered sugar
• 2–3 tbsp pure maple syrup
• 1–2 tbsp milk or cream, as needed
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang.
2. Brown the butter: Melt butter in a saucepan over medium heat, stirring until it foams and smells nutty with golden specks, 5–7 minutes. Pour into a bowl to cool 10 minutes.
3. Whisk in brown sugar, molasses, eggs, and vanilla until smooth.
4. In another bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Fold dry ingredients into wet until just combined.
5. Spread batter evenly in pan. Bake 18–22 minutes until the center is just set and a toothpick comes out with a few moist crumbs.
6. Cool completely. For the glaze, whisk powdered sugar, maple syrup, milk, and salt until pourable. Drizzle over bars, let set 20 minutes, then slice.

Serve with hot tea or eggnog. Add orange zest to the glaze for brightness, or toss in mini chocolate chips for a cozy twist. Bars keep well for 4–5 days, so they’re gift-box friendly.

2. Peppermint Hot Cocoa Fudge That Melts Holiday Hearts

This creamy, two-ingredient-style chocolate fudge gets a hot cocoa glow-up with mini marshmallows and crushed candy canes. No candy thermometer, no stress. It’s glossy, festive, and dangerously snackable.

Ingredients:

• 3 cups (525 g) semi-sweet chocolate chips
• 1 (14 oz/397 g) can sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/4 tsp fine salt
• 1 cup mini marshmallows
• 1/3 cup crushed candy canes

Instructions:

1. Line an 8×8-inch pan with parchment, leaving flaps for removal.
2. In a saucepan over low heat, melt chocolate chips, condensed milk, and butter, stirring until smooth. Remove from heat.
3. Stir in vanilla, peppermint, and salt. Fold in half the marshmallows.
4. Spread into pan. Top with remaining marshmallows and crushed candy canes, pressing lightly.
5. Chill 2 hours until firm. Lift out, slice into squares.

For a “snowstorm” effect, dust with powdered sugar. Swap semi-sweet for dark chocolate if you like it less sweet. Wrap pieces in wax paper and tuck into stockings—instant hero status.

3. Cranberry Orange Cheesecake Bars With Gingersnap Crust

Imagine creamy cheesecake on a spicy gingersnap base with tangy cranberry-orange swirls. These bars are bright, festive, and much easier than a full cheesecake. Great for potlucks when you want wow-factor without fuss.

Ingredients:

Crust:

• 2 cups (240 g) gingersnap cookie crumbs
• 5 tbsp unsalted butter, melted
• 1 tbsp brown sugar
• Pinch of salt

Filling:

• 16 oz (450 g) cream cheese, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) sour cream
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange

Cranberry Swirl:

• 1 cup fresh or frozen cranberries
• 1/4 cup (50 g) sugar
• 2 tbsp water
• 1 tsp orange zest

Instructions:

1. Preheat oven to 325°F (165°C). Line an 8×8-inch pan with parchment.
2. Combine gingersnap crumbs, melted butter, brown sugar, and salt. Press evenly into pan. Bake 8 minutes; cool slightly.
3. Make cranberry swirl: Simmer cranberries, sugar, water, and zest 6–8 minutes until thick and jammy. Cool and blend until smooth (or mash well).
4. Beat cream cheese and sugar until silky. Mix in sour cream, eggs, vanilla, and orange zest just until combined.
5. Pour filling over crust. Dollop cranberry puree on top and swirl with a knife.
6. Bake 28–32 minutes until edges are set and the center wobbles slightly. Cool to room temp, then chill 4 hours before slicing.

Garnish with sugared cranberries for sparkle. If you’re out of gingersnaps, graham crackers + 1 tsp ground ginger does the trick. Bars freeze beautifully—future you will be thrilled.

4. Sticky Toffee Pudding Cups With Warm Toffee Sauce

Brits know a thing or two about cozy desserts, and sticky toffee pudding might be their crowning glory. These individual cups bake faster and soak up more sauce. They’re plush, caramel-y, and practically demand a scoop of vanilla ice cream.

Ingredients:

Puddings:

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1/2 cup (115 g) unsalted butter, room temp
• 3/4 cup (150 g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/4 cups (155 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine salt

Toffee Sauce:

• 1/2 cup (115 g) unsalted butter
• 1 cup (220 g) brown sugar
• 3/4 cup (180 ml) heavy cream
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or 8 ramekins.
2. Pour boiling water over dates; stir in baking soda and set aside 10 minutes. Mash lightly.
3. Cream butter and brown sugar until fluffy. Beat in eggs and vanilla.
4. Whisk flour, baking powder, and salt. Alternate adding dry ingredients and date mixture to the butter mixture. Divide batter among cups.
5. Bake 18–22 minutes until risen and springy.
6. Make sauce: Simmer butter, brown sugar, and cream 4–5 minutes, stirring, until glossy. Stir in vanilla and salt.
7. Poke warm cakes with a skewer and spoon sauce over tops. Serve with extra sauce and ice cream.

Add a splash of rum to the sauce for grown-up cheer. Make-ahead tip: rewarm puddings in the microwave and sauce on the stove—still dreamy.

5. Sugar-Dusted Linzer Shortbread Stars With Raspberry Jam

These buttery Linzer-style cookies look like they came from a European bakery, but they’re surprisingly simple. Tender almond shortbread, jewel-toned jam, and a snowy powdered sugar finish—holiday cookie tin perfection.

Ingredients:

• 1 cup (225 g) unsalted butter, softened
• 2/3 cup (85 g) powdered sugar
• 1/3 cup (35 g) finely ground almond flour
• 2 tsp vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1/2 tsp fine salt
• 1/2 cup raspberry jam (seedless if preferred)
• Powdered sugar, for dusting

Instructions:

1. Cream butter and powdered sugar until smooth. Mix in almond flour and vanilla.
2. Whisk flour and salt; add to butter mixture until a soft dough forms. Divide in half, flatten into disks, and chill 45 minutes.
3. Preheat oven to 350°F (175°C). Roll dough to 1/8–1/4 inch thick. Cut stars; cut a small star from the center of half of them.
4. Transfer to parchment-lined sheets. Chill 10 minutes to prevent spread. Bake 9–12 minutes until edges are just golden. Cool completely.
5. Dust top (cutout) cookies with powdered sugar. Spread 1 tsp jam on the bottom cookies and sandwich with sugared tops.

Swap raspberry for apricot or cherry. For extra almond flavor, add a drop of almond extract. Store filled cookies in a single layer to keep that delicate crunch.

6. Eggnog Tres Leches Cake With Nutmeg Whipped Cream

If you love eggnog, this is your new December obsession. A fluffy sponge soaks up an eggnog-infused tres leches mixture, then gets topped with clouds of nutmeg whipped cream. It’s festive, ultra-moist, and disappears fast.

Ingredients:

Cake:

• 1 cup (130 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine salt
• 5 large eggs, separated
• 1 cup (200 g) granulated sugar, divided
• 1 tsp vanilla extract
• 1/4 cup (60 ml) milk

Leches Mixture:

• 1 cup (240 ml) eggnog
• 1 (12 oz/354 ml) can evaporated milk
• 1 (14 oz/397 g) can sweetened condensed milk
• 1/4 tsp ground nutmeg
• 2–3 tbsp rum or bourbon (optional)

Topping:

• 1 1/2 cups (360 ml) heavy cream
• 3 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground nutmeg, plus more for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Whisk flour, baking powder, and salt.
3. Beat egg whites to soft peaks; slowly add 1/2 cup sugar and beat to glossy medium peaks.
4. In another bowl, beat yolks with remaining 1/2 cup sugar until pale. Mix in vanilla and milk. Fold in dry ingredients, then gently fold in whites.
5. Spread in pan and bake 22–26 minutes until springy.
6. Whisk eggnog, evaporated milk, condensed milk, nutmeg, and rum (if using). Poke warm cake all over and slowly pour the mixture on. Chill at least 4 hours or overnight.
7. Whip cream, powdered sugar, vanilla, and nutmeg to soft peaks. Spread over cake and dust with more nutmeg.

Top with crushed ginger snaps for crunch. If you want less sweetness, reduce condensed milk by a few tablespoons and add a splash more eggnog.

7. Caramel Pecan Babka Wreath That Doubles as a Centerpiece

This braided babka wreath is buttery, swirled with cinnamon, pecans, and sticky caramel, and it looks stunning on the table. Yes, it’s yeasted—but the dough is friendly and the payoff is huge. Serve warm and watch it pull apart in golden layers.

Ingredients:

Dough:

• 3 cups (375 g) all-purpose flour
• 1/4 cup (50 g) sugar
• 2 1/4 tsp (1 packet) instant yeast
• 1/2 tsp fine salt
• 3/4 cup (180 ml) warm milk
• 2 large eggs, room temp
• 1/2 cup (115 g) unsalted butter, softened

Filling:

• 1/2 cup (110 g) brown sugar
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 4 tbsp unsalted butter, softened
• 1 cup chopped pecans, toasted
• 1/3 cup thick caramel sauce (store-bought or homemade)

Glaze:

• 1/4 cup (60 ml) warm honey or 1/3 cup simple syrup

Instructions:

1. Make dough: Mix flour, sugar, yeast, and salt. Add warm milk and eggs; knead 2 minutes. Knead in butter until smooth and elastic, 6–8 minutes. Cover and let rise until doubled, 60–90 minutes.
2. Stir filling sugar, cinnamon, and salt. Grease a large baking sheet or line with parchment.
3. Roll dough into a 12×18-inch rectangle. Spread butter over dough, sprinkle sugar mixture and pecans, then drizzle caramel.
4. Roll up from the long side into a log. Slice lengthwise to expose layers, then twist the two strands together. Form into a wreath and pinch ends to seal.
5. Proof 30–40 minutes until puffy. Preheat oven to 350°F (175°C).
6. Bake 28–34 minutes until deep golden. Brush warm babka with honey or syrup for shine.

Serve with extra caramel. Swap pecans for walnuts or add mini chocolate chips. Leftovers toast beautifully—add a pat of butter and a coffee, instant holiday breakfast.

8. Spiced Poached Pears With Vanilla Bean Mascarpone

Elegant, light, and fragrant, these poached pears are perfect when you want dessert after a big feast. They simmer in a cinnamon-orange syrup and get paired with a luscious vanilla mascarpone. It’s simple yet restaurant-pretty.

Ingredients:

• 4 firm ripe pears (Bosc or Anjou), peeled, stems on
• 3 cups (720 ml) water
• 1 cup (200 g) sugar
• 1 orange, peeled in wide strips
• 1 cinnamon stick
• 2 whole cloves
• 1 tsp vanilla extract

Mascarpone Cream:

• 8 oz (225 g) mascarpone
• 1/2 cup (120 ml) heavy cream
• 2 tbsp powdered sugar
• 1/2 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
• Pinch of salt

Instructions:

1. Combine water, sugar, orange peel, cinnamon, cloves, and vanilla in a saucepan. Bring to a simmer.
2. Add pears; simmer gently 15–20 minutes, turning occasionally, until tender but not mushy.
3. Remove pears and reduce the syrup 5–7 minutes until slightly thickened.
4. Beat mascarpone, cream, powdered sugar, vanilla, and salt until softly whipped.
5. Serve pears warm or room temp with syrup drizzled on top and a dollop of mascarpone.

For a richer sauce, add a splash of brandy to the syrup. Sprinkle with toasted pistachios for color and crunch. Leftover poaching liquid is amazing in cocktails or hot tea.

9. Cozy Cinnamon Roll Bread Pudding With Vanilla Bourbon Sauce

Got day-old cinnamon rolls or brioche? Turn them into the coziest bread pudding ever. It’s custardy inside, crisp on top, and bathed in a buttery vanilla-bourbon sauce. This one disappears straight from the baking dish.

Ingredients:

Pudding:

• 6 cups cubed cinnamon rolls or brioche (slightly stale is best)
• 4 large eggs
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1/2 cup (100 g) sugar
• 1/4 cup (50 g) brown sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1/2 cup raisins or chopped pecans (optional)

Vanilla Bourbon Sauce:

• 1/2 cup (115 g) unsalted butter
• 1/2 cup (100 g) sugar
• 1/2 cup (100 g) brown sugar
• 1/2 cup (120 ml) heavy cream
• 1–2 tbsp bourbon (optional)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Whisk eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt.
3. Add bread cubes and optional raisins/pecans; toss and rest 10–15 minutes to soak.
4. Pour into dish and bake 35–45 minutes until puffed and golden with a slight jiggle.
5. Make sauce: Simmer butter, sugars, and cream 3–4 minutes, stirring until smooth. Remove from heat; stir in bourbon, vanilla, and salt.
6. Serve warm pudding with warm sauce poured over the top.

Use leftover icing from cinnamon rolls as a drizzle. No bourbon? Add a splash of maple syrup instead. This is peak pajama-brunch energy.

Final Tip:

Mix and match a couple of these for a dessert board—bars, cookies, and something saucy always win. Bake ahead when you can, stash in tins, and let your oven do the heavy lifting. You’ve got this—now go make your kitchen smell like Christmas, one cozy bite at a time.