Hey friend! The holiday season is officially knocking on our doors — and you know what that means: cozy sweaters, twinkling lights, and yep, a kitchen filled with the most irresistible smells. If you want to dive headfirst into the festive feels (without turning your kitchen into a flour bomb site), I’ve got you covered.
Today, we’re talking holiday baking ideas that don’t just taste amazing but are totally doable—even if you’re more “microwave meals” than “master baker.” From classic cookies with a twist to the ultimate show-stopping bread, these recipes will get you in the spirit faster than you can say “pass the eggnog.” Ready? Grab your apron and maybe a glass of wine—because we’re about to bake some serious joy.
1. Peppermint Chocolate Chip Cookies
Why It’s Awesome
Who says you have to choose between chocolate chip cookies and holiday candy? These peppermint chocolate chip cookies marry the best of both worlds with melty chocolate chips and a refreshing peppermint kick. Plus, they make your kitchen smell like a winter wonderland.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup crushed peppermint candies (or candy canes)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract.
- Whisk together flour, baking soda, and salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips and crushed peppermint candies.
- Scoop tablespoons of dough onto your baking sheet, leaving room to spread.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let cool on the pan for 5 minutes before transferring to a rack.
Why You’ll Love It
These cookies hit that perfect balance between chewy and crunchy, with a peppermint punch that’s not too overpowering. Bonus: They look gorgeous on any holiday cookie platter. I swear, every time I make these, my neighbors suddenly “need” a batch. Coincidence? Nope. 🙂
2. Cinnamon Swirl Pull-Apart Bread
Why It’s Awesome
Imagine a bread that’s as fun to eat as it is to make. This cinnamon swirl pull-apart bread practically invites you to gather ‘round the table and dig in, piece by gooey piece. It’s way easier than your grandma’s complicated yeast breads, I promise.
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1 tsp salt
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened (for the filling)
Step-by-Step Instructions
- In a big bowl, combine warm milk, yeast, and a teaspoon of sugar. Let it sit 5 minutes until frothy.
- Add flour, granulated sugar, salt, melted butter, and egg. Mix and knead (by hand or mixer) until smooth and elastic—about 8 minutes.
- Cover and let dough rise in a warm spot for 1 hour, until doubled.
- Punch down dough, roll into a rectangle on a floured surface. Spread the softened butter over the dough. Mix brown sugar and cinnamon and sprinkle evenly on top.
- Cut the dough into strips, then stack and cut into cubes. Layer cubes into a greased loaf pan, stacking loosely to keep it pull-apart ready.
- Cover and let rise another 30 minutes. Preheat oven to 350°F (175°C).
- Bake for 35-40 minutes, until golden brown and the cinnamon-sugar goo bubbles. Cool slightly before pulling apart.
Why You’ll Love It
It’s basically like a cinnamon roll in bread form—without all the sticky fingers and rolling pin drama. Plus, it doubles as breakfast and dessert (no judgment here). I once swapped regular sugar for coconut sugar and wow—definitely a “meh” moment. Stick to the classic brown sugar, trust me!
3. Gingerbread Latte Muffins
Why It’s Awesome
If you’re like me and consider coffee a vital life force during the holidays, these muffins will blow your mind. They have all the warm spices of gingerbread, plus a hint of espresso that gives them a little extra kick—perfect for morning, afternoon, or whenever.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup molasses
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup strong brewed espresso (or very strong coffee)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, beat brown sugar, melted butter, molasses, eggs, and vanilla until smooth.
- Gradually mix the dry ingredients into the wet, then stir in the espresso.
- Divide batter evenly into muffin cups, filling about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack.
Why You’ll Love It
These muffins perfectly capture that gingerbread latte vibe without waiting in line at the coffee shop. Plus, they freeze well (FYI), so you can bake a batch and pull them out on busy mornings. I tried swapping espresso for regular coffee and, while it still worked, the espresso adds that je ne sais quoi you don’t want to miss.
4. Cranberry Orange Scones
Why It’s Awesome
Nothing says “holiday” like the tart brightness of cranberries with a zingy splash of orange. These scones are buttery, flaky, and great for brunch or as an afternoon snack with tea. Plus, they’re surprisingly easy to make!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup dried cranberries
- Zest of 1 orange
- 2/3 cup heavy cream (plus extra for brushing)
- 1 tsp vanilla extract
- 1 tbsp orange juice
Step-by-Step Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- In a bowl, mix flour, sugar, baking powder, and salt. Cut in the butter until mixture resembles coarse crumbs.
- Stir in cranberries and orange zest.
- In a small bowl, whisk cream, vanilla, and orange juice. Add to dry ingredients and stir until just combined. Don’t overmix!
- Turn dough onto a floured surface, pat into a 7-inch circle. Cut into 8 wedges and transfer to baking sheet. Brush tops with cream.
- Bake for 18-20 minutes until golden. Cool slightly before serving.
Why You’ll Love It
The cranberry-orange combo feels fresh and festive without being too sweet or heavy. These scones vanish at my holiday brunches faster than I can make them—and they make the house smell insanely good.
