11 Freezable Christmas Baking Recipes That Save You Time Later

As the holiday season approaches, I can’t help but get excited about all the festive treats I want to whip up. But let’s face it, who has the time to bake everything from scratch with all the holiday hustle and bustle? That’s why these 11 freezable Christmas baking recipes are perfect for busy moments. From classic gingerbread cookies to indulgent chocolate crinkle cookies, you’ll have delightful treats ready whenever you need them. Ready to explore these time-saving recipes?

Classic Gingerbread Cookies

Bring a touch of nostalgia and warmth to your holiday season with Classic Gingerbread Cookies. These delightful cookies are a staple in many households around Christmas, combining the rich flavors of molasses, ginger, and cinnamon. Not only do they taste amazing, but they also fill your home with the comforting scent of spices as they bake.

Perfect for decorating with family or friends, these cookies can be personalized with icing and candies, making them a fun activity to share with loved ones. One of the best things about gingerbread cookies is their versatility and ability to be made ahead of time. This recipe is perfect for freezing, allowing you to prepare the dough in advance and have fresh cookies ready whenever you need them throughout the holiday season.

Whether you use them to decorate your Christmas tree or give them as gifts, these cookies are sure to bring joy and festive cheer to all who receive them. This recipe serves 4-6 people, guaranteeing plenty of cookies for everyone to enjoy.

Ingredients:

• 3 cups all-purpose flour
• 3/4 cup packed brown sugar
• 3/4 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3/4 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well combined. This will guarantee that all spices are evenly distributed throughout your dough.
2. Combine Wet Ingredients: In a separate bowl, beat the butter until fluffy. Add the molasses, egg, and vanilla extract to the butter, mixing until the ingredients are fully incorporated and smooth.
3. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches a workable consistency.
4. Chill the Dough: Divide the dough into two equal portions, flatten them into disks, and wrap them in plastic wrap. Refrigerate the dough for at least 1 hour or until firm enough to roll.
5. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes and transfer them to the prepared baking sheets, leaving about 1 inch of space between each cookie.
7. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are just beginning to darken. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Decorate (Optional): Once cooled, decorate your gingerbread cookies with icing, sprinkles, or candies as desired.

Extra Tips:

For even more flavor, consider adding a pinch of black pepper to give your gingerbread cookies a subtle spicy kick. If you’re planning to freeze the dough, make sure it’s tightly wrapped in plastic wrap to prevent freezer burn.

You can also freeze the baked cookies; just be sure to separate layers with parchment paper to avoid them sticking together. When decorating, allow your creativity to shine – these cookies are a perfect canvas for personal expression!

Festive Shortbread Bites

The holiday season is the perfect time to enjoy delicious treats, and Festive Shortbread Bites are a favorite for many. These delightful morsels are buttery, crumbly, and adorned with colorful festive decorations that make them a visual and flavorful treat. Ideal for sharing with family and friends, they also make for a wonderful gift when wrapped in a decorative box or tin.

Plus, they can be made in advance and frozen, which means you can enjoy fresh homemade cookies without the last-minute rush.

Shortbread cookies are a classic in holiday baking due to their simple ingredients and rich flavor. The key to outstanding shortbread is high-quality butter, which gives these cookies their distinct taste and texture. With just a few pantry staples and a little bit of holiday spirit, you can whip up a batch of these charming shortbread bites in no time.

Perfect for a serving size of 4-6 people, this recipe is sure to become a new holiday tradition.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup festive sprinkles or colored sugar

Instructions:

1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and guarantee even baking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This typically takes about 2-3 minutes with an electric mixer. Add in the vanilla extract and mix until well combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the creamed butter and sugar, mixing until a soft dough forms. Be careful not to overmix to maintain the tender texture of the cookies.
4. Shape the Cookies: Roll the dough into small balls, roughly the size of a walnut, and place them on the prepared baking sheet about an inch apart. Gently flatten each ball with the palm of your hand or the bottom of a glass.
5. Decorate: Sprinkle the tops of the cookies with festive sprinkles or colored sugar, pressing slightly to adhere them to the dough.
6. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are just starting to turn golden. Be careful not to overbake as shortbread should be pale.
7. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For the best results, verify your butter is at room temperature, which will help in achieving the right dough consistency. If you wish to freeze the dough, you can shape it into a log, wrap it tightly in plastic wrap, and freeze for up to 3 months.

When you’re ready to bake, simply slice the log into rounds and bake as directed. Additionally, feel free to experiment with different festive decorations such as mini chocolate chips or crushed candy canes for a unique twist on this classic treat.

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a classic holiday treat that not only satisfies your sweet tooth but also adds a festive touch to your Christmas cookie platter. These delicious cookies are characterized by their rich, fudgy interior and crackled, powdered sugar-coated exterior. They’re perfect for making ahead of time as they freeze exceptionally well, allowing you to enjoy fresh cookies throughout the holiday season.

Whether you’re baking them for a family gathering or as a gift, these cookies are sure to be a hit.

These cookies are simple to prepare and require basic ingredients you likely already have in your pantry. The recipe involves chilling the dough to guarantee the cookies have the perfect texture and that iconic crinkle appearance when baked. Not only are they visually appealing, but they also melt in your mouth with every bite. This recipe serves 4-6 people, making it ideal for a small holiday get-together or for sharing with friends and family.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup confectioners’ sugar (for coating)

Instructions:

1. Prepare the Dough: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, mix the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, beating after each addition, and then mix in the vanilla extract.
2. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. The dough will be quite sticky, but this is normal.
3. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or overnight. Chilling the dough is essential as it helps the cookies maintain their shape and achieve the crinkle effect when baked.
4. Preheat the Oven: Once the dough is chilled, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Coat each ball generously in confectioners’ sugar, making sure they’re fully covered.
6. Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and the tops have cracked.
7. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For best results, confirm the dough is thoroughly chilled before baking to achieve the desired crinkle effect. If you’re preparing these cookies in advance, you can freeze the dough balls after they’ve been coated with confectioners’ sugar.

Simply place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. When ready to bake, you can place them directly in the oven from the freezer, adding an extra minute or two to the baking time. This way, you can enjoy fresh Chocolate Crinkle Cookies at any time during the holiday season.

Spiced Eggnog Cake

Spiced Eggnog Cake is the perfect festive treat to bake during the holiday season. This cake combines the rich, creamy flavors of traditional eggnog with a blend of warm spices to create a dessert that’s both comforting and indulgent.

Whether you’re hosting a Christmas party or simply want to enjoy the flavors of the season, this cake is certain to be a hit. Plus, it’s freezable, so you can make it ahead of time and have it ready whenever you need a sweet, spiced delight.

Baking a Spiced Eggnog Cake isn’t only about creating a flavorful dessert, but it’s also an opportunity to fill your home with the inviting aroma of spices like nutmeg, cinnamon, and cloves. The cake is moist and tender, thanks to the addition of eggnog in the batter, and it’s topped with a luscious eggnog glaze that adds an extra layer of sweetness.

Here’s how you can make this delicious cake for 4-6 people.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup eggnog
• For the glaze: 1 cup powdered sugar and 2-3 tablespoons eggnog

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to guarantee the cake doesn’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This helps distribute the spices evenly throughout the cake.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is fundamental for incorporating air into the batter, which helps the cake rise.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the eggnog. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix to keep the cake tender.
6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, mix the powdered sugar and eggnog to make the glaze. Drizzle over the cake before serving.

Extra Tips:

For a deeper flavor, consider making the cake a day in advance and letting it sit, as the spices will continue to develop and enhance the taste.

If you plan to freeze the cake, wait until it has completely cooled, wrap it tightly in plastic wrap, and store it in an airtight container or a heavy-duty freezer bag. When ready to enjoy, thaw it at room temperature and apply the glaze fresh for the best texture and taste.

Peppermint Bark Fudge

Peppermint Bark Fudge is a delightful and festive treat perfect for the holiday season. This sweet confection combines the rich, creamy texture of fudge with the invigorating and crisp flavor of peppermint. The blend of dark chocolate and white chocolate layers, studded with crunchy peppermint candy pieces, makes it not only a delicious dessert but also a visually appealing one. This recipe is perfect for gifting or sharing with family and friends during Christmas gatherings.

One of the great advantages of this recipe is that it can be made ahead of time and frozen, allowing you to prepare well in advance of the holiday rush. The fudge maintains its creamy texture and delightful taste even after being stored in the freezer, making it an ideal make-ahead treat. It’s also quite simple to prepare, with minimal ingredients and effort required, making it a go-to recipe for both novice and experienced bakers alike.

Ingredients (Serves 4-6):

• 2 cups semi-sweet chocolate chips
• 1 can (14 ounces) sweetened condensed milk, divided
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed peppermint candies or candy canes

Cooking Instructions:

1. Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides to easily lift the fudge out later.
2. Melt the Semi-Sweet Chocolate Layer: In a medium saucepan over low heat, combine the semi-sweet chocolate chips and half of the sweetened condensed milk. Stir continuously until the chocolate is fully melted and smooth. Remove from heat and stir in the vanilla extract.
3. Layer the Chocolate: Pour the melted chocolate mixture into the prepared baking dish, spreading it evenly with a spatula. Place the dish in the refrigerator to set while you prepare the next layer.
4. Melt the White Chocolate Layer: Clean the saucepan or use another one, and over low heat, melt the white chocolate chips with the remaining sweetened condensed milk. Stir continuously until smooth and remove from heat. Stir in the peppermint extract.
5. Add the Peppermint Layer: Pour the melted white chocolate mixture over the semi-sweet chocolate layer in the baking dish. Quickly sprinkle the crushed peppermint candies over the top, pressing them gently into the white chocolate layer.
6. Chill the Fudge: Refrigerate the fudge for at least 2 hours or until firm. Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into small squares for serving.

Extra Tips:

When crushing peppermint candies or candy canes, place them in a sealed plastic bag and use a rolling pin or a meat mallet to break them into small pieces. This prevents the candies from scattering all over your kitchen.

For an even more festive presentation, consider adding a light dusting of edible glitter or a drizzle of melted dark chocolate on top of the fudge before chilling. Additionally, if you plan to freeze the fudge, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn, allowing it to maintain its delicious flavor and texture for up to three months.

Cranberry Orange Scones

Cranberry Orange Scones are a delightful addition to any holiday spread, and they make wonderful gifts as well. These scones combine the tartness of cranberries with the bright, citrusy flavor of orange, creating a perfect balance of flavors.

They’re easy to prepare and can be made ahead of time and frozen, making them an ideal recipe for busy holiday seasons. Whether you’re serving them at a festive brunch or enjoying them as a cozy breakfast treat, these scones are sure to impress.

The beauty of Cranberry Orange Scones lies in their versatility and ease of preparation. You can quickly whip up a batch, freeze them, and then bake them fresh when needed.

This recipe yields scones with a tender crumb and a slightly crisp exterior, making them irresistible when paired with a cup of tea or coffee. Follow the instructions below to make a batch perfect for 4-6 people, guaranteeing that everyone gets to enjoy the warm, comforting flavors of this festive treat.

Ingredients (serving size: 4-6 people):

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup dried cranberries
• Zest of 1 orange
• 2/3 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• Optional: coarse sugar for sprinkling

Instructions:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This guarantees that the leavening agent is evenly distributed throughout the flour.
3. Incorporate Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. This step is essential for achieving the scone’s flaky texture.
4. Add Cranberries and Orange Zest: Stir in the dried cranberries and orange zest, distributing them evenly throughout the mixture.
5. Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
6. Form Dough: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in tough scones.
7. Shape the Scones: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
8. Prepare for Baking: Place the wedges on the prepared baking sheet. Brush the tops with milk and, if desired, sprinkle with coarse sugar for added sweetness and crunch.
9. Bake: Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown. Transfer to a wire rack to cool slightly before serving.

Extra Tips:

To freeze the scones before baking, arrange the unbaked wedges on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container.

When ready to bake, there’s no need to thaw them; simply bake directly from the freezer, adding a few extra minutes to the baking time. This makes it easy to enjoy freshly baked scones whenever the craving strikes.

Additionally, feel free to experiment with different add-ins like nuts or other dried fruits to suit your taste preferences.

Almond Biscotti

Almond Biscotti is a classic Italian cookie that’s perfect for the holiday season. These crunchy, twice-baked cookies are infused with the delightful flavor of almonds, making them a great treat to enjoy with a cup of coffee or hot chocolate. The best part about making biscotti is their long shelf life, which makes them an ideal candidate for freezing and enjoying throughout the festive season.

This recipe will guide you through creating a batch of Almond Biscotti that serves 4-6 people, guaranteeing you have enough to share with friends and family or to keep for yourself!

Biscotti are known for their crisp texture, and this is achieved through the process of baking the cookies twice. The first bake sets the dough, while the second bake dries it out, giving the biscotti their signature crunch. The subtle sweetness and nutty flavor of the almonds complement the overall taste, making these cookies irresistible.

Follow the instructions below to create your own batch of delicious Almond Biscotti.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup whole almonds, toasted and coarsely chopped
• Zest of 1 lemon

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Prepare Wet Ingredients: In a separate large bowl, beat the eggs until they’re thick and light in color. Add the vanilla and almond extracts, as well as the lemon zest, stirring until fully incorporated.
4. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a sticky dough forms. Fold in the toasted almonds, making sure they’re evenly distributed throughout the dough.
5. Shape the Dough: Transfer the dough onto a lightly floured surface. Divide it into two equal parts, and shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
6. First Bake: Bake the logs in the preheated oven for about 25-30 minutes, or until they’re lightly golden and firm to the touch. Remove from the oven and allow them to cool on the baking sheet for about 10 minutes.
7. Slice the Biscotti: Reduce the oven temperature to 325°F (160°C). Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices.
8. Second Bake: Arrange the slices cut side down on the baking sheet. Return them to the oven and bake for an additional 10-15 minutes, flipping them halfway through, until they’re golden brown and crisp.
9. Cool and Store: Once baked, transfer the biscotti to a wire rack to cool completely. Store them in an airtight container or freeze for later use.

Extra Tips:

When making Almond Biscotti, be careful not to overbake during the second bake, as they can quickly become too hard. If you prefer a softer biscotti, reduce the second bake time slightly.

Additionally, make sure the almonds are fully cooled after toasting before adding them to the dough to prevent melting and altering the texture of your biscotti. If you plan to freeze the cookies, allow them to cool completely, and store them in an airtight container or freezer bag to maintain their freshness.

Pecan Snowball Cookies

Pecan Snowball Cookies are a delightful holiday treat that melts in your mouth and brings a touch of nutty sweetness to your festive table. Also known as Mexican Wedding Cookies or Russian Tea Cakes, these cookies are perfect for Christmas baking and can be made in advance and stored in the freezer, making your holiday preparations smoother.

Their crumbly, buttery texture combined with the rich flavor of pecans and a generous dusting of powdered sugar makes them a favorite during the holiday season. The beauty of Pecan Snowball Cookies lies in their simplicity and the fact that they require only a handful of ingredients.

They’re quick to prepare and bake, and their ability to be stored in the freezer guarantees you can enjoy fresh cookies throughout the holiday season. Whether you’re serving them at a festive gathering or gifting them to friends and family, these cookies are sure to be a hit. This recipe will yield about 24 to 30 cookies, suitable for serving 4-6 people.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped pecans
• 1/4 teaspoon salt

Instructions:

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.
3. Add Vanilla and Dry Ingredients: Mix in the vanilla extract until combined. Gradually add the all-purpose flour and salt, mixing until just incorporated. Stir in the finely chopped pecans, ensuring they’re evenly distributed throughout the dough.
4. Shape the Cookies: Using your hands, roll tablespoon-sized portions of the dough into balls and place them onto the prepared baking sheet, spacing them about 1 inch apart.
5. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are set and bottom edges are lightly golden. Be careful not to overbake as they should remain pale in color.
6. Cool and Coat with Sugar: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. Once they’re cool enough to handle but still warm, roll each cookie in powdered sugar until fully coated.

Extra Tips: To enhance the flavor, consider toasting the pecans before chopping them. Simply spread the pecans on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes, stirring occasionally. This will bring out their natural oils and deepen their flavor.

If you plan to freeze the cookies, allow them to cool completely and store them in an airtight container or a ziplock bag. When ready to serve, simply thaw at room temperature and roll again in powdered sugar for a fresh dusting.

Lemon Drizzle Loaf

Lemon Drizzle Loaf is a delightful treat that’s perfect for the holiday season. Its zesty lemon flavor paired with a sweet glaze makes it a revitalizing yet indulgent dessert. The great thing about this recipe is that it can be made ahead of time and frozen, allowing you to enjoy a fresh slice at any time during the festive period.

With its moist crumb and tangy icing, this loaf is sure to be a hit with family and friends. This Lemon Drizzle Loaf recipe serves 4-6 people and is a wonderful addition to your Christmas baking repertoire. It’s simple to prepare and can be easily doubled if you’re expecting more guests.

With a few basic ingredients and a bit of preparation, you’ll have a delicious loaf that’s ready to freeze or enjoy immediately. This recipe guarantees you spend less time in the kitchen and more time enjoying the holiday festivities.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

For the Drizzle:

• 1/4 cup granulated sugar
• 1/4 cup fresh lemon juice

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
3. Add Eggs and Lemon: Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and 1/4 cup of fresh lemon juice.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
6. Bake the Loaf: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare the Drizzle: While the loaf is baking, mix together 1/4 cup of granulated sugar and 1/4 cup of fresh lemon juice in a small bowl until the sugar dissolves.
8. Drizzle the Loaf: Once the loaf is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Poke small holes all over the top with a skewer and pour the lemon drizzle evenly over the loaf. Allow it to soak in as it cools completely.
9. Freeze or Serve: If freezing, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Extra Tips:

When preparing this Lemon Drizzle Loaf, make sure all your ingredients are at room temperature for the best results. This helps the butter and sugar to cream properly and the eggs to incorporate smoothly into the batter.

Additionally, be careful not to overmix the batter once the flour is added to avoid a dense loaf. If you prefer a more pronounced lemon flavor, you can add a bit more zest to the batter.

Finally, if you find yourself with leftover loaf, it makes for a delightful breakfast when paired with a bit of butter or a dollop of cream.

Nutty Fruitcake Bars

Nutty Fruitcake Bars are a delightful twist on the traditional fruitcake, perfect for those who enjoy the rich combination of nuts and dried fruits. These bars aren’t only delicious but also convenient for holiday baking, as they can be made ahead of time and stored in the freezer. This makes them an ideal treat for busy holiday schedules, allowing you to enjoy the festive flavors without the last-minute rush.

The texture of these bars is perfectly chewy, with a satisfying crunch from the nuts and bursts of sweetness from the fruit. They’re a great option for holiday parties or as a homemade gift for friends and family. The following recipe serves 4-6 people, making it just right for a small gathering or a cozy family treat.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup mixed nuts (such as walnuts, almonds, and pecans), roughly chopped
• 1 cup mixed dried fruits (such as raisins, cranberries, and apricots), chopped
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This guarantees that the baking powder is evenly distributed throughout the flour, which helps the bars rise evenly.
3. Combine Nuts and Fruits: In a large bowl, combine the chopped nuts and dried fruits. Stir in the brown sugar, making sure that the fruit and nuts are well-coated. This prevents them from sinking to the bottom of the bars.
4. Prepare Wet Ingredients: In a separate bowl, beat together the eggs, melted butter, and vanilla extract until smooth. This mixture binds the bars together and adds richness.
5. Mix Everything Together: Pour the wet ingredients into the nut and fruit mixture, stirring until well combined. Gradually add the dry ingredients, mixing until just incorporated. Be careful not to overmix, as this can make the bars tough.
6. Bake the Bars: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Slice: Allow the bars to cool in the pan on a wire rack for about 10 minutes. Then, use the parchment overhang to lift the bars out of the pan. Once completely cool, cut into bars of your desired size.

Extra Tips:

When making Nutty Fruitcake Bars, feel free to experiment with the types of nuts and dried fruits based on your preferences or what you have available.

If you like a bit of zest, try adding a teaspoon of grated orange or lemon zest to the wet ingredients for an extra zing.

These bars can be wrapped tightly and frozen for up to 3 months, making them a convenient make-ahead option for the holiday season. Simply thaw them at room temperature when you’re ready to serve.

Red Velvet Cupcakes

Red Velvet Cupcakes are a classic treat that combines a hint of cocoa with a rich, velvety texture, perfect for any festive occasion.

These cupcakes not only embody the spirit of the holidays with their vibrant red hue but also freeze exceptionally well, allowing you to prepare them in advance and enjoy them throughout the Christmas season.

Whether you’re serving them at a holiday party or as a cozy winter dessert, these cupcakes are sure to delight your family and friends with their striking appearance and delectable taste.

Preparing a batch of these cupcakes for 4-6 people is a delightful and straightforward process.

With a creamy frosting topping, these cupcakes offer a sweet and slightly tangy flavor that pairs beautifully with the moist cake beneath.

The recipe below will guide you through each step of creating these festive treats, guaranteeing that your holiday baking is both enjoyable and successful.

Ingredients (Serves 4-6):

• 1 cup all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon red food coloring
• 1/2 cup unsalted butter, softened (for frosting)
• 1 cup powdered sugar (for frosting)
• 4 ounces cream cheese, softened (for frosting)
• 1 teaspoon vanilla extract (for frosting)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a muffin tin with cupcake liners to guarantee easy removal and even baking.

2. Combine Dry Ingredients: In a medium-sized bowl, sift together the flour, cocoa powder, baking soda, and salt. This will prevent any lumps and distribute the cocoa evenly.

3. Mix Wet Ingredients: In a separate large bowl, whisk together the sugar, buttermilk, vegetable oil, egg, and vanilla extract until well combined. The mixture should be smooth and slightly frothy.

4. Add Vinegar and Food Coloring: Stir in the white vinegar and red food coloring to the wet mixture, making sure that the color is evenly distributed throughout.

5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix as this can result in dense cupcakes.

6. Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.

7. Bake: Place the muffin tin in the preheated oven and Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely on a wire rack before frosting.

8. Prepare the Frosting: In a medium bowl, beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.

9. Frost the Cupcakes: Once the cupcakes are completely cool, spread or pipe the cream cheese frosting over each cupcake.

For a festive touch, consider adding holiday-themed sprinkles or edible glitter.

Extra Tips:

For the best results, use gel food coloring instead of liquid to achieve a vibrant red hue without altering the consistency of the batter.

If you’re freezing the cupcakes, do so without the frosting. Wrap each cupcake individually in plastic wrap and place them in an airtight container.

When ready to serve, thaw the cupcakes at room temperature and frost them fresh before serving.

This method guarantees that both the cupcakes and the frosting maintain their ideal texture and flavor.