Last December, as I was frantically trying to bake six different desserts for our family gathering, my kitchen looked like it had been hit by a flour bomb. Three different timers were beeping, I had butter softening in one corner, dough chilling in another, and somehow I’d managed to get powdered sugar in my hair and eyebrows. My sister walked in, took one look at me, and said, “You know, there’s an easier way to do this.”
That’s when I discovered the joy of planning my holiday baking with smart techniques and time-saving methods that don’t sacrifice quality or presentation. The truth is, we all want to create those picture-perfect holiday memories with stunning desserts that family members talk about for years to come—but we don’t want to lose our minds in the process!
This collection features 18 show-stopping holiday desserts that deliver major “wow” factor without requiring professional pastry chef skills. Many can be partially or fully prepared in your air fryer, saving precious oven space during the busiest cooking season of the year. Others include make-ahead components so you can assemble them calmly on the big day. Let’s dive in and make some sweet holiday magic!
1. Yule Log Cake (Bûche de Noël)
This classic Christmas dessert transforms a simple rolled sponge cake into a woodland masterpiece that never fails to draw gasps when brought to the table. While it looks intimidating, the techniques are actually quite straightforward.
The key to a crack-free roll is working with the cake while it’s still warm and pliable. Bake a thin sheet cake, turn it out onto a powdered sugar-dusted towel, roll it up with the towel, and let it cool in that shape. This “muscle memory” prevents cracking when you unroll it to add filling.
For the filling, whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form. Unroll the cooled cake, spread with filling, re-roll, and refrigerate. The outer frosting is traditionally chocolate buttercream applied with a fork to create “bark” texture. Finish with meringue mushrooms, sugared cranberries, and rosemary sprigs for the forest floor effect.
Expert Tip: If your cake does crack during rolling (it happens to the best of us!), don’t panic. Position the crack on the bottom, or use it as a place to create a “cut branch” feature on top with an extra piece of cake. Sometimes the “mistakes” become the most charming details!
2. Gingerbread Cookies
These spicy, aromatic cookies are holiday classics for good reason—their deep molasses flavor and perfect balance of warming spices create an instant festive atmosphere. While traditional recipes call for oven baking, the air fryer creates perfectly baked cookies with slightly crisp edges and soft centers in record time.
The secret to gingerbread that holds its shape but isn’t tooth-breakingly hard is the right ratio of fat to flour, plus chilling the dough thoroughly before cutting. Mix 3 cups flour, 1 tablespoon ground ginger, 2 teaspoons cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1 teaspoon baking soda, and 1/2 teaspoon salt. Cream 3/4 cup butter with 3/4 cup brown sugar, then beat in 1 egg, 1/2 cup molasses, and 2 teaspoons vanilla. Combine wet and dry ingredients, wrap dough in plastic, and chill for at least 3 hours.
Roll chilled dough to 1/4-inch thickness, cut into shapes, and air fry at 320°F for 6-8 minutes. Let cool completely before decorating with royal icing.
Personal Note: I’ve found that adding 1 tablespoon of freshly grated orange zest to the dough creates a beautiful brightness that balances the deep molasses flavor. It’s my secret ingredient that always has guests asking for the recipe!
3. Eggnog Cheesecake
This dessert transforms everyone’s favorite holiday drink into a luscious, creamy cheesecake that perfectly balances richness with holiday spices. The air fryer creates the ideal environment for cheesecake—even, gentle heat that prevents cracking.
The key to this recipe is real eggnog in both the filling and the whipped cream topping, plus a generous sprinkle of freshly grated nutmeg. For the crust, mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter. Press into a 7-inch springform pan.
For the filling, beat 16 ounces softened cream cheese with 2/3 cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1/2 cup eggnog, 1 tablespoon flour, 1 teaspoon vanilla, and 1/2 teaspoon freshly grated nutmeg. Pour over crust, cover the bottom of the pan with foil, and air fry at 310°F for 25-30 minutes until center is almost set. Cool completely, then refrigerate overnight.
Common Mistake: Opening the air fryer too early or too often. Just like with oven baking, temperature fluctuations are the enemy of perfect cheesecake. Set your timer and resist the urge to peek until the cooking time is complete.
4. Pecan Pie Bars
All the rich, caramelly, nutty goodness of pecan pie in a convenient bar form that’s perfect for holiday buffets or gift-giving. These bars feature a buttery shortbread crust topped with a gooey pecan filling that’s just as delicious as traditional pie, but much easier to serve to a crowd.
The trick to perfect pecan pie bars is par-baking the crust before adding the filling, which prevents sogginess. Mix 2 cups flour, 1/2 cup powdered sugar, and a pinch of salt, then cut in 1 cup cold butter until crumbly. Press into a lined 9×13 pan and bake at 350°F for 15 minutes until lightly golden.
For the filling, whisk together 4 eggs, 1 cup corn syrup, 1 cup brown sugar, 1/4 cup melted butter, and 2 teaspoons vanilla. Stir in 3 cups chopped pecans and pour over the hot crust. Return to oven for 25-30 minutes until set. Cool completely before cutting.
Expert Tip: Try toasting about half of your pecans before adding them to the filling mixture. This simple step adds incredible depth of flavor and makes these bars absolutely unforgettable. Just spread them on a baking sheet and toast at 350°F for 8-10 minutes until fragrant.
5. Peppermint Bark
This no-bake holiday treat delivers major visual impact with minimal effort. The contrasting layers of dark and white chocolate studded with crushed candy canes create a festive dessert that doubles as a beautiful homemade gift.
What makes great peppermint bark is proper chocolate tempering (or a good shortcut!) and the right ratio of chocolate to peppermint. Line a baking sheet with parchment paper. Melt 12 ounces dark chocolate in the microwave in 30-second intervals, stirring between each. Spread evenly on the parchment and refrigerate until just set, about 15 minutes.
Meanwhile, melt 12 ounces white chocolate. Stir in 1/4 teaspoon peppermint extract (careful—it’s strong!). Pour over the dark chocolate layer and immediately sprinkle with 1/2 cup crushed candy canes. Refrigerate until completely set, then break into pieces.
Personal Note: After years of making this, I’ve learned that the microwave method works perfectly well for home bakers if you’re careful not to overheat the chocolate. The key is stopping to stir frequently—patience here prevents grainy, seized chocolate.
6. Holiday Sugar Cookies
The canvas for holiday creativity, these buttery, tender sugar cookies hold their shape beautifully when cut into festive designs. While decorating can be as simple or elaborate as you like, the dough itself deserves attention for the best results.
The secret to sugar cookies that taste as good as they look is using good quality butter and pure vanilla extract, plus adding a hint of almond extract for that bakery-style flavor. Cream 1 cup butter with 1 cup sugar until light and fluffy. Beat in 1 egg, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract. Mix in 2 1/2 cups flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt until just combined.
Chill dough for at least 1 hour, then roll to 1/4-inch thickness. Cut into shapes and bake at 350°F for 8-10 minutes until edges are just set but not browned. Cool completely before decorating with royal icing or buttercream.
Common Mistake: Rolling the dough too thin. While it might seem like thinner cookies would be more delicate and refined, they tend to burn easily and become brittle. Aim for an even 1/4-inch thickness for the perfect balance of tenderness and structure.
7. Cranberry Orange Cake
This bright, festive cake brings a refreshing citrus note to holiday dessert tables often dominated by chocolate and spice. The pop of ruby cranberries against the golden cake creates a stunning presentation with relatively little effort.
What makes this cake special is the triple hit of orange—in the batter, in a soaking syrup, and in the glaze. Cream 1 cup butter with 2 cups sugar until fluffy. Beat in 4 eggs one at a time, then mix in 1 tablespoon orange zest and 1/4 cup orange juice. Combine 3 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt, then fold into the butter mixture alternating with 1 cup buttermilk. Fold in 2 cups fresh cranberries tossed with 1 tablespoon flour.
Bake in a bundt pan at 350°F for 50-60 minutes. While the cake bakes, make a syrup with 1/4 cup orange juice and 1/4 cup sugar. Pour over the warm cake after removing from the pan. When completely cool, drizzle with a glaze made from powdered sugar and orange juice.
Expert Tip: Reserve about 1/3 cup of whole cranberries tossed in sugar to decorate the top of the cake. The sugar coating prevents them from bleeding color into the glaze and creates a beautiful crystal effect.
8. Christmas Pudding
This traditional British dessert may not be as common in America, but it deserves a place in your holiday repertoire. Rich with dried fruits, warm spices, and often a good splash of brandy, Christmas pudding develops its complex flavor over time, making it the perfect make-ahead holiday dessert.
The unique cooking method—steaming for several hours—creates a tender, moist texture unlike any other cake. Combine 1 cup each raisins, currants, and sultanas with 1/2 cup chopped dates, 1/2 cup mixed candied peel, and 1/4 cup glace cherries. Soak overnight in 1/4 cup brandy.
Mix with 1 cup brown sugar, 1 cup fresh breadcrumbs, 1 cup flour, 2 teaspoons mixed spice, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 cup suet (or cold butter), 1/4 cup blanched almonds, 2 eggs, and the grated zest and juice of 1 orange and 1 lemon. The mixture should be fairly stiff. Pack into a greased pudding basin, cover with parchment and foil, and steam for 6-8 hours.
Personal Note: I make my Christmas pudding in early November to let the flavors develop before the holidays. On Christmas Day, I reheat by steaming for another hour, then flame it with warmed brandy for a spectacular presentation. The blue flames dancing over the pudding always create a magical moment!
9. Pumpkin Roll
This elegant spiral of spiced pumpkin cake and cream cheese filling bridges the gap between Thanksgiving and Christmas desserts. The technique is similar to the Yule Log but with an autumn twist that makes it perfect for the entire holiday season.
The key to a successful pumpkin roll is confidence in the rolling process and thorough cooling before filling. Line a 15×10 jelly roll pan with parchment and spray with non-stick spray. Whisk together 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt.
In another bowl, beat 3 eggs with 1 cup sugar until thick. Beat in 2/3 cup pumpkin puree, then fold in the dry ingredients. Spread evenly in the pan and bake at 375°F for 13-15 minutes. Immediately turn out onto a towel dusted with powdered sugar, peel off parchment, and roll up with the towel. Cool completely.
For the filling, beat 8 ounces cream cheese with 1 cup powdered sugar, 6 tablespoons butter, and 1 teaspoon vanilla until smooth. Unroll the cake, spread with filling, and re-roll without the towel. Chill for at least 1 hour before serving.
Common Mistake: Overbaking the cake, which makes it more likely to crack. The cake should spring back when lightly touched but still look slightly moist on the surface.
10. Candy Cane Brownies
These festive brownies combine the deep chocolate flavor we all crave with refreshing peppermint for a holiday twist on a classic favorite. The marbled red and white peppermint layer on top of fudgy brownies creates a dessert that’s as pretty as it is delicious.
The secret to these brownies is using real melted chocolate in the batter for depth of flavor, and not overmixing once the flour is added. Melt 1/2 cup butter with 4 ounces chopped dark chocolate. In a separate bowl, whisk 2 eggs with 1 cup sugar, 1 teaspoon vanilla, and 1/4 teaspoon peppermint extract. Stir in the chocolate mixture, then fold in 3/4 cup flour, 1/4 cup cocoa powder, and 1/4 teaspoon salt just until combined.
Pour into an 8×8 lined pan and bake at 350°F for 25-30 minutes. For the topping, melt 6 ounces white chocolate with 1 tablespoon shortening. Remove 1/4 of the mixture and tint red with food coloring. Pour white chocolate over cooled brownies, drop spoonfuls of red chocolate on top, and swirl with a toothpick. Sprinkle with crushed candy canes before the chocolate sets.
Expert Tip: For the cleanest cuts, chill the brownies completely before slicing, and wipe the knife clean between cuts. I like to use a plastic knife, which somehow cuts through the candy cane bits without dragging them through the brownie.
11. Snowball Cookies
Also known as Russian Tea Cakes or Mexican Wedding Cookies, these buttery, nutty, powdered sugar-covered cookies are holiday classics. Their snowy appearance makes them perfect for winter celebrations, and their melt-in-your-mouth texture is utterly irresistible.
What makes snowball cookies special is their high ratio of nuts to flour and their double coating of powdered sugar. Cream 1 cup butter with 1/2 cup powdered sugar and 1 teaspoon vanilla until light. Mix in 2 1/4 cups flour and 1/4 teaspoon salt, then fold in 3/4 cup very finely chopped nuts (pecans, walnuts, or almonds work well).
Roll into 1-inch balls and place on parchment-lined baking sheets. Bake at 400°F for 8-10 minutes until set but not browned. Roll in powdered sugar while still warm, then again when completely cool.
Personal Note: I add 1/2 teaspoon cinnamon to my snowball cookies for a subtle warmth that pairs beautifully with the nuts. Some people immediately recognize the “something different” while others just comment that they’re the best snowballs they’ve ever had!
12. Apple Spice Cake
This fragrant cake celebrates winter’s favorite fruit in a dessert that’s impressive enough for company but comforting enough for a family gathering. Chunks of apple create pockets of moisture throughout the spiced cake, while a brown sugar glaze adds a touch of indulgence.
The key to this cake is not overmixing the batter, which keeps the texture tender, and using a variety of apples for complex flavor. Beat 1/2 cup butter with 1 cup brown sugar and 1/2 cup white sugar until fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Combine 2 1/2 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves.
Add the dry ingredients to the butter mixture alternately with 1/2 cup apple cider, mixing just until combined. Fold in 3 cups diced apples (preferably a mix of varieties) and 1 cup chopped walnuts if desired. Bake in a bundt pan at 350°F for 50-60 minutes.
For the glaze, simmer 1/2 cup brown sugar, 1/4 cup apple cider, and 2 tablespoons butter until slightly thickened. Pour over the warm cake.
Common Mistake: Using all one type of apple. A mix of sweet and tart varieties (like Honeycrisp, Granny Smith, and Golden Delicious) creates a more interesting flavor profile.
13. Christmas Trifle
This showstopping dessert layers cake, custard, fruit, and whipped cream in a clear glass bowl to create a stunning centerpiece for your holiday table. The beauty of trifle is its versatility—you can adapt the components to suit your taste while maintaining the dramatic visual effect.
Traditional English trifle uses sherry-soaked sponge cake, but you can use pound cake, ladyfingers, or even leftover chocolate cake. Layer cubes of cake in the bottom of a trifle bowl and sprinkle with 1/4 cup sherry, rum, or fruit juice. Top with a layer of fruit (berries, sliced peaches, or tropical fruits all work well).
Pour 3 cups prepared vanilla custard over the fruit layer and refrigerate until set. Add another layer of cake, spirits, and fruit, then top with 2 cups sweetened whipped cream. Decorate with additional fruit, chocolate shavings, or crushed candy canes.
Expert Tip: Build trifle in stages, allowing time for the custard to set between layers. For the most dramatic presentation, make sure each layer is clearly visible from the outside of the bowl, pressing some fruit pieces against the glass if necessary.
14. Raspberry Almond Thumbprints
These buttery cookies with jewel-like centers bring a pop of color to holiday cookie trays. The combination of tender shortbread, sweet-tart raspberry jam, and a hint of almond creates an elegant cookie that looks far more difficult than it actually is.
The secret to perfect thumbprints is chilling the dough thoroughly before shaping and making sure the indentation is deep enough to hold plenty of jam. Cream 1 cup butter with 2/3 cup sugar until light. Beat in 2 egg yolks, 1 teaspoon vanilla, and 1/2 teaspoon almond extract. Mix in 2 1/2 cups flour and 1/2 teaspoon salt until just combined. Chill dough for at least 1 hour.
Roll into 1-inch balls, dip in lightly beaten egg whites, then roll in 1 cup finely chopped almonds. Place on parchment-lined baking sheets, press a deep indentation in each with your thumb, and fill with 1/2 teaspoon raspberry jam. Bake at 350°F for 12-15 minutes.
Personal Note: I like to warm my jam slightly before filling the cookies—it spreads more easily and settles into a smooth surface. Just 15 seconds in the microwave does the trick!
15. Chocolate Peppermint Tart
This sophisticated dessert features a crisp chocolate crust filled with silky chocolate ganache infused with peppermint. The combination of smooth, rich chocolate and cool mint creates a refreshing yet indulgent dessert perfect for holiday entertaining.
The key to an exceptional chocolate tart is using high-quality chocolate and creating a perfectly baked crust that provides textural contrast to the smooth filling. For the crust, pulse 1 1/2 cups chocolate cookie crumbs with 1/4 cup sugar and 6 tablespoons melted butter in a food processor. Press into a 9-inch tart pan and bake at 350°F for 10 minutes. Cool completely.
For the filling, bring 1 cup heavy cream to a simmer. Pour over 12 ounces chopped semisweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in 1/4 teaspoon peppermint extract and pour into the crust. Refrigerate for at least 2 hours until set. Before serving, top with whipped cream and crushed candy canes.
Common Mistake: Using chocolate chips instead of baking chocolate for the ganache. Chocolate chips contain stabilizers that affect how they melt, resulting in a less silky texture. Splurge on good quality chocolate bars for this special dessert.
16. Sticky Toffee Pudding
This British classic deserves a place on American holiday tables for its incredible rich flavor and show-stopping presentation. Contrary to what Americans might expect from the name, this “pudding” is actually a moist date cake smothered in a decadent toffee sauce.
What makes sticky toffee pudding irresistible is the contrast between the super moist, tender cake and the buttery toffee sauce that soaks in and pools around it. Start by soaking 1 cup chopped dates in 1 cup hot brewed tea until soft. Puree in a blender with 1 teaspoon baking soda.
Cream 1/4 cup butter with 3/4 cup brown sugar until light. Beat in 2 eggs and 1 teaspoon vanilla. Fold in the date mixture, then 1 1/2 cups flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Pour into a greased 8×8 baking dish and bake at 350°F for 35-40 minutes.
For the toffee sauce, combine 1 cup brown sugar, 1/2 cup heavy cream, and 1/2 cup butter in a saucepan. Bring to a boil and simmer for 3 minutes. Pour half over the warm cake, reserving the rest for serving.
Expert Tip: For individual servings that look restaurant-worthy, bake the batter in ramekins for 20-25 minutes, then invert onto serving plates before pouring over the sauce. The presentation is stunning, and everyone gets their own perfect portion.
17. Holiday Fruitcake
Much maligned but secretly beloved, a properly made fruitcake is a holiday tradition worth reviving. Unlike the dense, cloyingly sweet commercial versions, homemade fruitcake can be moist, flavorful, and filled with high-quality fruits and nuts.
The secret to delicious fruitcake is using fruits you actually enjoy eating (not those neon candied cherries!) and allowing plenty of time for the flavors to develop. Combine 3 cups mixed dried fruits (like raisins, cranberries, chopped apricots, and candied orange peel) with 1 cup chopped nuts and 1/2 cup brandy. Let soak overnight.
Cream 1 cup butter with 1 cup brown sugar until fluffy. Beat in 4 eggs one at a time, then 1/4 cup molasses and 1 teaspoon each vanilla, almond extract, and orange zest. Combine 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Fold into the butter mixture, then fold in the soaked fruits and nuts.
Bake in a lined 9-inch cake pan at 300°F for 2-2 1/2 hours. Brush with additional brandy while still warm. Wrap in brandy-soaked cheesecloth and foil, then refrigerate for at least 2 weeks, brushing with more brandy weekly.
Personal Note: I’ve converted many fruitcake skeptics with this recipe! The key is finding the right balance of fruits—I use 1 cup each of golden raisins, dried cranberries, and chopped dried apricots, plus 1/2 cup each of candied orange peel and crystallized ginger. The ginger adds a wonderful warmth that complements the brandy beautifully.
18. White Chocolate Cranberry Blondies
These festive bars offer the perfect balance of sweet and tart, with white chocolate chips and dried cranberries creating a red and white holiday color scheme in a butterscotch-flavored base. They’re easy to make but look impressive when cut into diamond shapes for a dessert platter.
The key to perfect blondies is achieving the right texture—slightly underbaking ensures they stay chewy rather than cakey. Melt 1 cup butter and let cool slightly. Whisk with 2 cups brown sugar until smooth. Beat in 2 eggs and 2 teaspoons vanilla. Fold in 2 cups flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt just until combined.
Stir in 1 cup white chocolate chips and 1 cup dried cranberries. Spread in a lined 9×13 pan and bake at 350°F for 25-30 minutes until the edges are set but the center is still slightly soft. Cool completely before cutting.
Common Mistake: Overbaking. Blondies should be removed from the oven when the edges are golden but the center still looks slightly underdone. They’ll continue to set as they cool, resulting in the perfect chewy texture.
Pro Tips for Holiday Baking Success
- Plan ahead: Create a baking timeline that spaces out your efforts in the days (or even weeks) before your event.
- Embrace make-ahead components: Many desserts can be partially prepared in advance and assembled or finished on serving day.
- Stock up on quality basics: Good vanilla extract, fresh spices, and high-quality butter make a noticeable difference in holiday baking.
- Consider dietary needs: Have at least one option for guests with common restrictions like gluten intolerance or nut allergies.
- Create a signature item: Rather than trying to make everything, become known for one spectacular dessert that becomes your holiday tradition.
Next You’ll Love
If you enjoyed these holiday desserts, check out our collections of “Make-Ahead Christmas Breakfast Ideas” and “Holiday Food Gifts from Your Kitchen” for more festive cooking inspiration. And don’t miss our guide to “Scaling Down Holiday Recipes” for smaller gatherings!
Pin It for Later!
Found the perfect holiday dessert for your celebration? Pin this post to your Christmas Baking or Holiday Desserts board so you can find it when you’re ready to start your holiday baking marathon! And don’t forget to tag @dessertique in your creations—we love seeing your festive treats come to life!
