Holiday dessert recipes entice

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The holiday season has finally arrived, here are a few easy-to-bake treats for all ages.

Old Fashioned Sugar Cookies by Food Network (


Total time of 4 hr 40 min. (10 min. prep, 4 hr inactive, 30 min. cook)

3 dozen cookies (based on size of cookie cutters)


  • 1 cup or 2 sticks unsalted butter
  • 1 cup granulated sugar
  • 2 eggs, beaten lightly
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Colored sugar and milk, for decorating
  1. Combine the butter and sugar in a large bowl with an electric mixer. Beat in the eggs and vanilla.
  2. Mix the flour, baking powder, and salt in a separate large bowl.  Mix well.
  3. Stir the flour mix into the butter mixture in 1 cup intervals.  Cool the dough for 3-4 hours.
  4. Preheat oven to 350 F.
  5. Place parchment paper on cookie sheet and roll out the dough.  Cut it into shapes with cookie cutters or knife.
  6. Place prepared batter on cookie sheet.
  7. For colored sugar topping, brush cookies with milk and sprinkle with the color sugar.
  8. Bake cookies until browned around the edges or 10-15 minutes, depending on the size of the cookies.
  9. Place cookies on rack to cool.

Giant Peanut Butter Blossom Cookies by Food Network (


Total time of 2 hr (15 min. active)

Serves 12


  • 2 1/4 cups all-purpose flour (see Cook’s Note)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 2 sticks (16 tablespoons) unsalted butter, at room temperature
  • 2 1/4 cups sugar
  • 2 large eggs
  • 1 1/2 cups creamy peanut butter
  • 1 1/2 teaspoons vanilla extract
  • One 7-ounce chocolate kiss-shaped candy, such as Hershey’s
  1. Preheat to 350 degrees F.
  2. Line a 18×13-inch baking sheet with parchment.
  3. Whisk together the flour, baking powder, and salt in a medium bowl.
  4. Beat the butter and 2 cups of the sugar together in a large bowl using an electric mixer on medium speed until light and fluffy.
  5. Add the eggs, peanut butter and vanilla. Beat until smooth and creamy. Slowly add the flour mixture and mix until the dough combines and is smooth.
  6. Turn the dough out onto the prepared baking sheet. Shape the dough into a ball, cover with plastic wrap, and chill for about 40 minutes.
  7. Roll out the chilled dough ball in the remaining sugar. Place the cookies back on the baking sheet. Bake for approximately for 15 minutes.
  8. Reduce the temperature to 300 degrees F and bake for remaining time.
  9. Rotate the pan half way through for about 1 hour to 1 hour 10 minutes extra until golden brown and the center is set, but still soft.
  10. Cool on a wire rack for 5 minutes. Place the chocolate kiss-shaped candy into the center of the cookie.
  11. Before slicing and serving, cool another 40 minutes.

Monster Marshmallow Cookies by Food Network (


Total time of 45 min (20 min prep, 25 min. cook)

4 dozen cookies


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups quick-cooking oats
  • 1 1/4 cups crispy rice cereal
  • 1 cup milk chocolate chips
  • 1 cup coarsely chopped pecans
  • 1 cup miniature marshmallows

For the Topping:

  • 1/2 cup milk chocolate chips
  • 1/2 cup miniature marshmallows
  • 2 1/2 teaspoons half-and-half
  • Pinch of cayenne pepper
  • 1/3 cup finely chopped pecans

Make the cookies:

  1. Preheat the oven to 350 degrees F.
  2. Line 2 baking sheets with parchment paper. Combine the flour, baking powder and baking soda in a large bowl.
  3. In a separate bowl, beat the butter and both sugars with a mixer on medium-high until fluffy. Beat in the eggs one at a time on medium speed, beat in the vanilla. Add the flour mixture and beat on low speed until combined.
  4. Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon.
  5. Wrap with plastic wrap and refrigerate the dough for 30 minutes. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart.
  6. Bake the cookies in batches until golden, 10 to 12 minutes. Let cookies rest on sheet pans to cool slightly, about 10 minutes. Transfer to racks to cool.

Make the topping:

  1. In a saucepan over medium heat, combine the chocolate chips, marshmallows, half-and-half, and cayenne pepper.
  2. Cook and stir mixture for 5 minutes or until smooth.  Remove from the heat.
  3. Stir in the pecans. Drizzle the mixture over the cookies and let set for 4 hours.

Apple Spice Cake with Cream Cheese Icing by Food Network (


Total time of 2 hr (35 min prep, 35 min inactive, 50 min. cook)

6 servings


  • 1/2 stick butter, plus extra for loaf pan
  • 3 Granny Smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice
  • 1/2 lemon, juiced
  • 1 cup apple cider
  • 1 3/4 cups all-purpose flour, plus extra for loaf pan
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3 or 4 grates fresh nutmeg (about 1/2 teaspoon)
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • Pinch kosher salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted and chopped walnuts
  • 1/2 cup golden raisins

Cream Cheese Icing, recipe follows:

  • One 8-ounce package cream cheese, at room temperature
  • 1 stick butter, at room temperature
  • 1 cup powdered sugar1 teaspoon vanilla extract
  • 1/2 lemon, juiced
  1. Preheat the oven to 350 degrees F.
  2. Melt the butter in a large pan over medium heat. Add the apples, stir, and cover with butter. Include the lemon juice and the apple cider. Cook until softened apples and half amount of cider are present. Transfer the apple mixture to a food processor and blend until a coarse paste. Put in the fridge to reserve.
  3. Combine flour, cinnamon, baking soda, nutmeg, both sugars and a pinch of salt in a large mixing bowl. In the dry ingredients, make a hole to add the pureed apples, egg, and vanilla.
  4. Stir well to mix. Add in the walnuts and raisins.
  5. Butter and flour a loaf pan. Pour batter into the prepared pan, put it in the preheated oven, and bake for around 40 to 45 minutes.
  6. Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.
  7. Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.

Cream Cheese Icing:

  1. Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.

White Chocolate Peppermint Bark by Jessica In The Kitchen (


Total time of 40 mins. (10 min. prep)

Servings depend on size of bark


  • 8 oz. semi-sweet chocolate chips
  • 8 oz. white chocolate chips
  • 1/2 teaspoon peppermint extract
  • 2 candy canes, crushed
  1. Line a baking dish or cookie sheet (preferably 8×8) with parchment paper.  Press it to ensure smoothness.
  2. Melt the semi-sweet chocolate chips for a minute in a bowl.  After melted, stir together with a spoon.  If not completely melted, microwave for 15 second intervals.
  3. Pour the melted chocolate chips into the baking dish and spread to cover.  Place in fridge for no longer than 6 minutes.
  4. In microwave, melt the white chocolate for 1 minute. After microwaved, stir until melted and creamy.  Stir in the peppermint extract and allow to cool for 1 minute.
  5. After removing the hardened chocolate from fridge, pour the chocolate in the baking dish.
  6. With the pieces of candy canes, sprinkle over solidified chocolate in the baking dish.  Place in fridge for 30 minutes.
  7. Break apart bark into pieces when ready to serve.
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