10 Great Holiday Baking Recipes

Create new holiday traditions with these baked goods.

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The holidays are somehow made more magical by the smell of freshly baked goods filling the air. Try an old classic like chocolate crinkle cookies, or put a spin on a popular holiday flavor like eggnog cupcakes. Whether you’re creating new memories while baking with the kids or grandkids, or baking a batch to bring to your next holiday party, we hope you enjoy these 10 holiday recipes!

*Ingredients listed in bold are available at Bartell’s. Availability per store may vary.


Maple Brown Sugar Cookies

For the cookies:

  • 2 1/3 c Bob’s Red Mill All-Purpose Flour

  • 1 tsp Arm & Hammer Pure Baking Soda

  • ½ tsp Morton Salt

  • ½ c unsalted butter 

  • 1 c C&H Brown Sugar

  • 1 Egg  

  • 1/3 cup Mrs. Butterworth Syrup

  • 1 tsp Spice Classics Vanilla Extract

  • 1 tsp maple extract

  • 1 c chopped pecans

For the maple icing:

  • 2 tbsp unsalted butter

  • 1/3 c Mrs. Butterworth Syrup

  • 1 c C&H Powdered Sugar

  • pinch salt, to taste



Whisk the flour, baking soda, and salt together in a medium bowl. Set aside. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined. Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft. Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft. Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.

Modified from: https://sallysbakingaddiction.com/maple-brown-sugar-cookies/


Gingerbread Truffles


  • 8 oz softened Cream Cheese

  • 8 oz Walkers Ginger Biscuits

  • 12 oz Guittard White Chocolate Chips

  • Gingerbread Decorations or additional crushed gingersnaps for decoration



Line a cutting board or cookie sheet with parchment paper. Finely Crush ginger snaps in food processor or high-powered blender. Add cream cheese and pulse until combined. Form into 3/4″ balls and place on prepared sheet. Place in freezer for 30 minutes. Melt chocolate chips by microwaving for 60 seconds then stirring and repeating until melted and smooth. Spear each truffle with a toothpick and Use toothpick to dip in chocolate, twirling to coat completely. Gently tap off excess. Return to prepared sheet Immediately remove toothpick and cover hole with gingerbread decoration (or additional crushed gingersnaps).

Modified from: https://momsneedtoknow.com/easy-bake-gingerbread-truffles-recipe/


Eggnog Cupcakes


  • 1 1/4 cups Bob Red Mill All-Purpose Flour

  • 1 1/2 tsp baking powder

  • 3/4 tsp nutmeg

  • 1/4 tsp Morton Salt

  • 6 tbsp unsalted butter, room temperature

  • 3/4 cups C&H White Sugar

  • 1 1/2 tbsp Pure Wesson Vegetable Oil

  • 1 tsp Spice Classics Vanilla Extract

  • 2 large eggs

  • 1/2 cup + 2 tbsp eggnog

For the eggnog buttercream:

  • 1/2 cup unsalted butter

  • 1/2 cup shortening

  • 4 cups C&H Premium Cane Powdered Sugar 

  • 4 tbsp eggnog

  • 1/4 tsp rum extract, optional

  • 1 tsp nutmeg

  • pinch of Morton Salt



Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).

Combine the flour, baking powder, nutmeg and salt in a medium-sized bowl and set aside. Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes. Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Add half of the dry ingredients to the batter and mix until mostly combined. Slowly add the eggnog and mix until well combined. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. Fill the cupcake liners just over 1/2 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and place cupcakes on a cooling rack to cool.

Make the buttercream: Combine the butter and shortening in a large mixer bowl and mix until well combined. Add 2 cups of powdered sugar and mix until well combined and smooth. Add 2 tablespoons of eggnog, the rum extract, nutmeg and salt and mix until well combined and smooth. Add the remaining powdered sugar and mix until well combined and smooth. Add remaining eggnog and mix until well combined and smooth. Frost the cupcakes with buttercream and sprinkle with a little nutmeg, if desired

Modified from: https://www.lifeloveandsugar.com/eggnog-cupcakes/


Holiday Peppermint Cake


  • 1 box white cake mix

  • 1/2 cup water

  • 3 large eggs

  • 1/4 cup Pure Wesson Vegetable Oil

  • 1/2 cup Torani Peppermint Flavoring Syrup

For the frosting:

  • 1/2 cup butter, softened

  • 3 3/4 cups C&H Premium Cane Powdered Sugar

  • 3-4 tablespoons milk or water

  • 2 teaspoons pure peppermint extract



For the cake: Preheat oven to 350°F. Grease and flour two 9-inch cake pans; set aside. Place the dry cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and Torani Peppermint Syrup. Mix until well combined. Pour into prepared pans. Bake 20-25 minutes until cake tester comes out clean.

For the frosting: Place all ingredients in a large mixing bowl, using 3 tbsp. milk or water. With an electric mixer, beat the ingredients on medium speed until well combined and fluffy. Only add the additional tablespoon of milk or water if frosting seems too thick. Frost cake.

Modified from: https://www.lovebakesgoodcakes.com/holiday-peppermint-cake/


Gingerbread Crinkle Cookies


  • 3 /4 cup Butter (sweet Cream, salted, softened)

  • 1 cup C&H Premium Brown Sugar

  • 1 Large Egg

  • 1/4 cup Molasses

  • 2  1/2 cups Bob’s Red Mill All-Purpose Flour

  • 2 teaspoons Arm & Hammer Baking Soda

  • 1 teaspoon Nutmeg

  • 1 teaspoon Ground Ginger

  • 1 teaspoon Spice Classics Ground Cinnamon

  • 1 cup C&H Premium Cane Powdered Sugar



Cream the butter and brown sugar until completely combined. Add in eggs and molasses and mix until the dough is fluffy. Add in the Baking Soda and spices. Finally, mix in the flour, a third at a time. Refrigerate the dough for 2 hours. Roll the cookie dough ball in the powdered sugar until it is covered. Bake the cookies in a 375-degree oven for 9-10 minutes.

Modified from: https://www.twosisterscrafting.com/gingerbread-crinkle-cookies/


Cinnamon Coffee Cookies


  • 1 tablespoon Nescafe Taster’s Choice Instant Coffee

  • 1 Tablespoon hot water

  • ½ cup butter, softened

  • ½ cup shortening

  • ¾ cup C&H White Sugar

  • ¾ cup packed C&H Brown Sugar

  • 2 teaspoons Spice Classics Ground Cinnamon

  • 1 teaspoon baking powder

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon Arm & Hammer Baking Soda

  • ¼ teaspoon Morton Salt

  • ¼ teaspoon ground cloves

  • 2 eggs

  • 1 teaspoon Spice Classics Vanilla Extract

  • 2 ¼ cups Gold Medal All-Purpose Flour


Stir the coffee crystals into 1 tablespoon hot water until dissolved and set aside. In a large bowl, using an electric mixer beat together the butter and the shortening for about 45 seconds or until well blended. Add sugars, cinnamon, baking powder, nutmeg, baking soda, salt, and the cloves, beat until combined. Beat in the eggs one at a time just until combined. Add the vanilla and the coffee mixture, beat until combined. Beat in the flour a little at a time until well combined. Cover and chill for 1 to 2 hours or until dough is easy to handle. May also be refrigerated overnight. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or lightly grease. In a small bowl stir together the ⅓ cup granulated sugar and the 1 teaspoon of cinnamon. Shape the dough into 1-inch balls, roll in the cinnamon sugar mixture to coat. Place 3 inches apart onto the cookie sheet. Bake for 10 to 12 minutes or until edges are set. The centers will look a little underdone. Allow to cool on the cookie sheet for 3 to 4 minutes before transferring to a wire rack to cool.

Modified from: https://dearcrissy.com/cinnamon-coffee-cookies/


Peanut Brittle


  • PAM Original Cooking Spray

  • 2 cups C&H White Sugar

  • 1/2 cup light corn syrup 

  • 6 tablespoons unsalted butter, cubed 

  • 1/2 teaspoon Arm & Hammer Baking Soda

  • 1 1/2 cups Planters Dry Roasted Salted Peanuts


Line a rimmed baking sheet with foil and grease with nonstick cooking spray. Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.  Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.  Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

Modified from: https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-peanut-brittle-7473890


White Chocolate Cranberry Walnut Cookies


  • 2 cups Bob’s Red Mill All-Purpose Flour

  • ¾ teaspoon Arm & Hammer Baking Soda

  • ½ teaspoon Morton Salt

  • ¾ cup Wholesome Dark Brown Sugar

  • ½ cup C&H White Sugar

  • ¾ cup unsalted butter, melted and cooled

  • 1 large egg

  • 1 large egg yolk

  • 2 teaspoons Spice Classics Vanilla Extract

  • 1 cup Ocean Spray Crasisins Dried Cranberries

  • 1 cup Fisher Walnuts, chopped

  • 1 cup Guittard White Chocolate Chips


Preheat oven to 325 F. In a small mixing bowl, combine flour, baking soda, and salt. Set aside. In the bowl of a stand mixer with paddle attachment fitted (or in a large bowl with a hand mixer), mix brown sugar, granulated sugar, and melted butter until well mixed, about 1 minute. Add egg, egg yolk, and vanilla, then mix for 1 minute more. Scrape down the sides, then mix again. With the mixer running on low, add the dry ingredients and mix until just incorporated. Fold in dried cranberries, walnuts, and white chocolate chips. Roll out cookies into balls using about 2 tablespoons dough for each, then place 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper. Bake for 15 minutes, rotating the tray about halfway through cook time. Let cool for 10 minutes, then transfer to a wire rack to cool 5 minutes further.

Modified from: https://www.aheadofthyme.com/soft-and-chewy-white-chocolate-cranberry-walnut-cookies/


Pecan Pie Brownies


  • 6 ounces Guittard Semisweet Baking Chips

  • ½ cup butter, unsalted

  • ½ cup C&H White Sugar

  • ½ cup C&H Brown Sugar

  • 3 large eggs

  • 1 teaspoon Spice Classics Vanilla Extract

  • ½ cup Gold Medal All-Purpose Flour

  • ¼ cup cocoa powder

  • ½ teaspoon Morton Salt

For the pecan pie topping:

  • ½ cup C&H Brown Sugar, packed

  • 2 tablespoons Mrs. Butterworth Syrup

  • 2 tablespoons butter, melted

  • 1 large egg

  • 1 teaspoon Spice Classics Vanilla Extract

  • 1/4 teaspoon Morton Salt

  • 1 cup Fisher Pecans, coarsely chopped

  • ½ cup Fisher Pecans, whole



Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper so that it hangs over two sides to make it easy to life the brownies out of the pan when baked. Melt the chocolate with butter in a medium heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water, or you will burn the chocolate. Whisk until melted and smooth. Remove from heat and add sugars into the chocolate mixture and whisk until completely combined. Let the chocolate mixture cool for a few minutes. Add in eggs and vanilla and beat with a hand mixer on medium speed for 2 minutes. Add in flour, cocoa powder, and salt and fold together using a large silicone spatula until just combined. Transfer the thick batter into the prepared baking pan. Bake for 20 minutes. The brownies won’t be fully cooked, but the top should start to set. If the brownies look completely wet and raw, bake for another 5 minutes, or until it starts to set.

Make the topping: While the brownie base is baking, prepare the pecan pie topping. In a large mixing bowl, whisk together brown sugar, maple syrup, melted butter, egg, vanilla, and salt until smooth and combined. Stir in the whole and chopped pecans until coated. Pour the topping over the baked brownie immediately once the brownie is removed from the oven and is still hot. Return the baking pan back into the oven and bake for another 15-20 minutes until the topping has set (it may jiggle a little with no liquid visible in the topping). Allow the pecan pie brownies to cool completely in the pan on a wire cooling rack. Once cooled, you can place the brownies in the refrigerator for 1-2 hours for easier slicing, if you prefer. Once cooled completely, easily lift it out of the pan using the parchment paper overhang. Then, slice into 16 squares and serve.

Modified from: https://www.aheadofthyme.com/pecan-pie-brownies/


Chocolate Crinkle Cookies


  • 2 cups Guittard Semisweet Baking Chips

  • 2 tablespoons butter, softened

  • 1 cup C&H White Sugar

  • 2 large egg whites, room temperature

  • 1-1/2 teaspoons Spice Classics Vanilla Extract

  • 1-1/2 cups Gold Medal All-Purpose Flour

  • 1-1/2 teaspoons Arm & Hammer Baking Powder

  • 1/4 teaspoon Morton Salt

  • 1/4 cup water

  • 1/2 cup C&H Premium Confectioners' Sugar


In a microwave, melt 1 cup chocolate chips. Stir until smooth. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining 1 cup chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours.

Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool. 

Modified from: https://www.tasteofhome.com/recipes/chocolate-crinkle-cookies/