This Christmas, switch your old, boring pie for a rich and unique dessert. Take any recipe from this list and the dish will be the showstopper at your party!
The holiday season flies by faster than expected, and before you know it, your calendar is packed with parties, gift swaps, festive dinners, and get-togethers. Showing up with the same dessert every time surely gets old. If you like bringing something special to every celebration, there is good news. A festive treat can fit every occasion!
So, let’s explore this list of 6 famous and easy must-make holiday desserts, from classic Christmas cookies to easy bars and bites. These sweet surprises go far beyond the old, boring pie.
1. Marshmallow Hot Cocoa Cookies
Finished with a gooey marshmallow topping and coated in a rich cocoa glaze, these fudgy cookies are made to impress. Each bite feels indulgent and comforting; it strikes the perfect balance between soft texture and deep chocolate flavor. They have a way of winning over everyone at the table, from excited kids to even the most selective adults, making them an easy favorite at any gathering.
Ingredients:
Cookies –
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (107 g.) packed light brown sugar
- 1/4 cup (50 g.) granulated sugar
- 1/2 tsp. kosher salt
- 1 large egg
- 1 tsp. pure vanilla extract
- 1/2 tsp. baking soda
- 1 1/2 cups (180 g.) all-purpose flour
- 1/4 cup (42 g.) hot cocoa mix
- 1/4 cup (21 g.) unsweetened cocoa powder
- 12 marshmallows, halved
Glaze –
- 2 Tbsp. unsalted butter, softened
- 2 Tbsp. unsweetened cocoa powder
- Pinch of kosher salt
- 2 Tbsp. steaming hot water
- 1 cup (113 g.) confectioners’ sugar
Recipe:
Cookies –
Start by beating the butter, brown sugar, granulated sugar, and salt in a large bowl with a handheld mixer on medium-high speed until the mixture looks creamy and smooth. Add the egg and vanilla, beat until combined, then mix in the baking soda. Gradually add the flour, hot cocoa mix, and cocoa powder, beating until the dough turns soft and sticky, then cover and refrigerate for about two hours. Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop the dough into 1½ tablespoon balls and space them a few inches apart. Bake one sheet at a time until the cookies puff up and look matte, then press a marshmallow half into each cookie and return to the oven until gently melted and spread.
Glaze –
In a small bowl, whisk together the butter, cocoa powder, salt, and two tablespoons of steaming hot water until the mixture turns smooth and glossy. Add the confectioners’ sugar and keep whisking until every lump disappears. Spoon the glaze generously over the cookies, letting it settle naturally. If it feels too thick, loosen it with a touch of water. If it runs too thin, give it a minute to cool, then glaze again for the perfect finish.
2. Candy Cane Roll
If you’re looking to impress and show off this holiday season, then rest assured—this candy cane striped cake will make a statement on your holiday dessert table. A Swiss roll can be intimidating, we get it, but we promise—once you make it, you’ll realize it’s surprisingly approachable. – rewrite this in 80 words, creative and engaging tone, not too many short sentences, and make it authentic to me.
Ingredients:
Cake –
- Cooking spray
- 3/4 cup (90 g.) all-purpose flour, plus more for dusting
- 3 Tbsp. cornstarch
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 9 large egg whites
- 1/2 tsp. cream of tartar
- 1 cup (200 g.) granulated sugar
- 1 tsp. peppermint extract
- 2 drops (or more) red gel food coloring
Frosting –
- 2 1/2 cups (283 g.) confectioners’ sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 (8-oz.) pkg. cream cheese, softened
- 1 tsp. peppermint extract
- 1/4 tsp. kosher salt
- 1 small drop of red gel food coloring
- 1/2 cup crushed candy canes
Needed equipments –
2 piping bags and 2 (5/8” to 1/2″) round tips.
Recipe:
Cake –
Start by setting the oven rack in the lower third and preheating to 350 degrees, then grease a large baking sheet and line it with parchment. Whisk the flour, cornstarch, baking powder, and salt in a bowl. Beat the egg whites with cream of tartar until they thicken. Slowly add sugar, increase speed, and whip until stiff and glossy, then mix in peppermint extract. Gently fold in the dry ingredients. Transfer a little over half the batter to another bowl and tint it red, folding carefully until the color feels right. Pipe diagonal white stripes on the pan, fill the gaps with red batter, and bake until the cake springs back. Turn it onto a floured towel, peel off the parchment, then roll it up gently and let it cool fully.
Frosting –
While the cake cools, beat the confectioners’ sugar, butter, and cream cheese in a stand mixer until smooth and creamy, then add the peppermint extract and salt. Tint the frosting a soft pink with red food coloring, then fold in the crushed candy canes just until combined. Unroll the cooled cake and remove the towel, placing it on a board or serving platter. Spread the frosting evenly across the surface, then gently roll the cake back into a neat spiral. Brush away any extra flour and get ready to serve a dessert that looks as good as it tastes.
3. Tiramisu Cheesecake Bars
Coffee-flavored desserts and layered dessert lasagnas have been done in countless ways, but the addition of an Oreo crust gives these bars a whole new edge. Rich, creamy, and bold, they lean fully into indulgence. This dessert takes the cheesecake flavors to another level with a playful twist that feels familiar yet exciting.
Ingredients:
Crust –
- 30 Oreos
- 6 Tbsp. unsalted butter, melted
- 1 tsp. kosher salt
Filling –
- 3 large eggs
- 3 (8-oz.) pkg. cream cheese, softened
- 1/2 cup (100 g.) granulated sugar
- 1 tsp. vanilla bean paste or vanilla extract
- 1/2 tsp. kosher salt
- 4 Tbsp. instant espresso powder, divided
- 1 cup boiling water
- 24 ladyfingers (preferably Vicenzovo)
Topping –
- 8 oz. mascarpone cheese
- 1/2 cup heavy cream
- 3 Tbsp. confectioners’ sugar
- Unsweetened cocoa powder, for dusting
Recipe:
Crust –
Start by setting the oven racks in the center and lower third and preheating to 350 degrees, then line a baking dish with parchment, leaving enough overhang for easy lifting later. Pulse the cookies in a food processor until they turn into fine crumbs, add the butter and salt, and blend until the mixture holds together when pinched. Press the crumbs firmly into the prepared pan, then bake until the crust feels set and fragrant. Let it cool on a wire rack before moving on.
Filling –
Clean out the food processor, then blend the eggs, cream cheese, sugar, vanilla, salt, and two tablespoons of espresso powder until smooth and creamy, stopping once to scrape down the sides. Stir boiling water with the remaining espresso powder until dissolved, briefly dip each ladyfinger into the coffee, and layer them neatly over the Oreo crust. Spread the cream cheese mixture evenly on top. Set a water-filled baking dish on the lower rack, bake the cheesecake on the center rack until set, then chill until fully cold for the perfect finish.
Topping –
In a large bowl, beat the mascarpone, cream, and confectioners’ sugar with a handheld mixer or whisk until soft peaks form, creating a light and smooth topping. Spread it generously over the cooled cheesecake. Then use the parchment overhang to lift the dessert from the pan and transfer it to a cutting board. Finish with a dusting of cocoa powder, then slice into bars ready to serve.
4. Christmas Present Brownies
These adorable brownies come together with far less effort than classic sugar cookies, thanks to a simple boxed mix. Yet they are just as fun ot decorate! The process feels relaxed and playful, perfect for a quick baking session. They also shine as a last-minute food gift, easy to wrap and even easier to love. While they fit right into the holiday season, they work just as well for birthdays and celebrations throughout the year, making them worth saving for later.
Ingredients:
Brownies –
- Cooking spray
- 1 (15.25-oz.) box brownie mix, plus ingredients called for on the box
- 1 cup (170 g.) chopped dark chocolate (60% to 70% cacao)
- 1/2 cup heavy cream
Decoration –
- 1 cup (115 g.) confectioners’ sugar, sifted
- 1 Tbsp. (or more) whole milk
- 1/2 tsp. corn syrup (optional)
- 1/2 tsp. pure vanilla extract
- White gel food coloring
Needed equipments –
A piping bag and a small round tip.
Recipe:
Brownies –
Preheat the oven to 350 degrees and line an 8″ x 8″ baking pan with parchment, greasing it lightly and leaving an overhang for easy lifting. Prepare the brownie mix in a large bowl and bake according to the box instructions, then let cool. Heat cream in a small saucepan until bubbles form around the edges, pour it over chopped chocolate in a heatproof bowl, let it sit, and whisk it into a smooth ganache. Spread the ganache over the cooled brownies and refrigerate for about 30 minutes until set. Using the parchment overhang, lift the brownies onto a cutting board, trim the edges, and cut into sixteen 1½” squares.
Decorations –
In a medium bowl, whisk together the confectioners’ sugar, milk, corn syrup if using, and vanilla until a thick but pourable icing forms, adding more milk as needed. Stir in a drop of food coloring, adjusting until the desired shade is achieved. Transfer the icing to a piping bag fitted with a round tip, then, holding it vertically, gently squeeze with steady pressure to drizzle or create ribbon-like lines over your treats for a festive and decorative touch.
5. Christmas Tree Croquembouche
If holiday desserts should wow as much as they taste, this Christmas tree croquembouche is the perfect choice. Traditionally, a croquembouche is a tower of custard-filled cream puffs bound with caramel, and this version stays true to that idea. The twist? A few smart shortcuts make it easier to assemble, letting you focus on the fun part, the decorating. The result is an impressive centerpiece that is as delicious as it is visually stunning.
Ingredients:
Pâte À Choux –
- 1 cup whole milk
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 Tbsp. granulated sugar
- 2 cups (240 g.) all-purpose flour
- 1 tsp. kosher salt
- 6 large eggs, beaten to blend
Whipped Cream & Icing –
- 2 cups heavy cream
- 2 cups (225 g.) confectioners’ sugar
- 3 Tbsp. whole milk
- 2 Tbsp. corn syrup
- Green food coloring
- Nonpareils, for decorating (optional)
Caramel –
- 1 cup (200 g.) granulated sugar
- 1 store-bought star-shaped sugar cookie
Needed equipments –
2 piping bags, a large round tip, and a small round tip.
Recipe:
Pâte À Choux –
Start by preheating the oven to 425 degrees and setting the racks in the upper and lower thirds. Heat the milk, butter, sugar, and water in a pot until the butter melts and the mixture gently simmers, then stir in the flour and salt until a smooth dough forms and pulls away from the pan. Transfer the dough to a stand mixer and beat until it cools, then slowly add the eggs while mixing until the dough turns glossy and slightly sticky. Pipe small circles onto parchment-lined trays, smooth any peaks, and bake until puffed, deeply golden, and hollow-sounding. Then let them cool completely before filling.
Whipped Cream & Icing –
Whip the cream in a stand mixer until stiff peaks form, then chill it briefly so it stays firm. Transfer the whipped cream to a piping bag, poke a small hole in the bottom of each puff, and gently fill them before returning them to the tray. Mix the confectioners’ sugar, milk, and corn syrup until smooth, tinting it green to your liking. Dip the tops of the filled puffs into the icing, add sprinkles if desired, and let them rest until the coating sets and turns glossy and firm.
Caramel and Assembly –
Shape poster board or cardstock into a large cone, wrap it in parchment, tape it securely, and place it on a platter. Cook sugar with water until it turns light golden, then remove from the heat. While the caramel is still loose, dip the side of each cream puff and press it against the base of the cone with the icing facing outward. Continue building upward, holding each puff briefly until set and rewarmed caramel if needed. Angle puffs slightly to avoid gaps and help them stick. Finish by securing a sugar cookie on top, twirling thin caramel strands around the tree, then serve by gently pulling the puffs away from the cone.
6. Hot Cocoa Fluff
What if hot cocoa could be served with a spoon instead of a mug? This sweet and creamy hot cocoa fluff brings the cozy flavors you love into a shareable party dip. It delivers rich chocolate notes, soft marshmallow sweetness, and an indulgent texture that feels comforting and fun. Perfect for dipping graham crackers, cookies, or fresh strawberries, it turns a classic winter drink into a crowd-pleasing dessert everyone can enjoy together.
Ingredients:
- 1 (8-oz.) pkg. cream cheese, room temperature
- 1 cup Marshmallow Fluff
- 3/4 cup plus 2 Tbsp. hot cocoa mix (from about 4 [1.38-oz.] packets)
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- Whipped cream, mini marshmallows, and holiday sprinkles, for serving (optional)
- Oreos, graham crackers, shortbread cookies, peppermint sandwich cookies, and/or whole strawberries, for dipping
Recipe:
Beat the cream cheese and Marshmallow Fluff in a stand mixer until light and fluffy, then add the hot cocoa mix, cream, and cocoa powder and mix gently until combined. Increase the speed and keep beating until the dip turns smooth and the cocoa fully dissolves. Transfer the mixture to a serving bowl and finish with whipped cream, marshmallows, and sprinkles if desired. Serve it with cookies on the side for easy dipping and instant comfort.
Did you decide which one you will be making at this Christmas party?
