5 Easy Holiday Recipes

Shop Christmas Decor:

I love changing up my coffee nook throughout the seasons and Christmas is one of my favorite times to decorate!

Notes & Tips:

For this recipe, you can use a large food processor for the easiest mixing process. However, if you have a smaller food processor or blender, just add and mix the Oreos in batches instead of all at once.

You’ll want to divide the vanilla candy melts or white chocolate chips before heating because the crumbs from the Oreo balls will eventually make the bowl of melted chocolate too messy. I recommend dividing into fourth’s and heating up each bowl as you go.

You can buy pre-made orange and black gel icings for the face, or make your own icing with white buttercream and food coloring! If you do the latter, use a frosting bulb for the most precise look!

Instructions:

1. Add 36 Oreo’s into a large food processor or blender; pulse a few times and then crush until they’re small crumbs.
2. Add in the cream cheese, mix until well blended.
3. Shape into 48 (1-inch) balls; place in single layer in a shallow pan. I used toothpicks for dipping later but this step is optional.
4. Freeze for at least 20 minutes.
5. Dip balls in melted vanilla or white chocolate coating. If you used a toothpick, dip balls and then gently remove the toothpick. You can also do this by using a fork and tapping the fork on the bowl of my candy coating to remove some of the extra coating Place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball for a melted effect.
6. Chill balls in the fridge or freezer until coating is set.
7. Using black gel icing or frosting, dot two eyes. You could do a mouth if you want but I thought they looked cuter without! Using orange gel icing or frosting create a small carrot nose.
8. Using either of the frosting/icing options, attach the miniature Oreo hat to the snowman.
9. Refrigerate 1 hour or until firm. Keep refrigerated.

Notes & Tips:

I included recipes for both the frosting and cookie mix but you can buy both store bought sugar cookie mix and frosting instead! If you can’t find pink frosting, a few drops of red or pink food coloring does the trick. I used a dry sugar cookie mix so I could mix in sprinkles and peppermint extract. However, if you want to skip that step, you could buy pre-made dough.

You can add more toppings, such as vanilla chocolate chips!

Instructions:

1. Preheat the oven to 350 degrees. Line the 9×13 inch pan with parchment paper so that there’s an overhang around the edges.
2. In a mixer, beat together the butter, cream cheese and granulated sugar until creamed. You should no longer see lumps of butter or cream cheese.
3. Beat in the egg, egg yolk and peppermint extract.
4. Sift the flour, baking powder and salt into the butter mixture. Starting with the mixer on a low speed, beat the ingredients together until combined. Stop mixing as soon as combined.
5. Mix in sprinkles (optional).
6. Spoon the dough into the prepared pan and spread/press into an even layer.
7. Bake in the preheated oven for about 22-25 minutes, or until the top looks set and the edges are just starting to turn golden.
8. In a large bowl, beat the butter until smooth.
9. Add in 2 cups powdered sugar, 1/2 teaspoon peppermint extract and the salt. Starting with the mixer on a low speed beat together until incorporated. If the powdered sugar is lumpy, I recommend sifting it into the mixture.
10. Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream until the desired thickness and sweetness is reached. Optionally, beat in a little more peppermint extract and a few drops of red food coloring.
11. Lift the bars out of the pan using the parchment overhang and place on a cutting board.
12. Frost the cooled bars using a flat-edge knife. Sprinkle with crushed peppermint candy.
13. Slice with a sharp, thin knife (not a table knife) and lift the bars out of the pan using a metal spatula.

Notes & Tips:

If you prepare this recipe for a party, keep the plastic wrapped cheese balls in the fridge until you’re ready to share. Assemble and enjoy!

Instructions:

1. Mix first 4 ingredients together until blended.
2. Divide cheese mixture and form into 2 different-size balls (1 slightly smaller than the other).
3. Coat with more cheese and wrap with plastic wrap and refrigerate for an hour.
4. Unwrap the cheeseballs and place the smaller ball on top of the large ball.
5. Decorate with peppercorns for eyes, buttons and a mouth (optional).
6. Press a small narrow baby carrot deep enough that it sticks out as a nose.

Notes & Tips:

For this recipe, you can skip the sprinkles and roll the ball of dough in sugar instead. I made my cookies a little larger but smaller drops make for a cute size cookie as well.

This recipe is delicious at all times of the year, you can just switch out the peppermint Hershey kiss for another flavor. The birthday cake flavor would be so cute with confetti sprinkles in the sugar cookie dough!

Instructions:

1. Preheat your oven to 350°F.
2. In a stand mixer, cream together the butter and sugar.
3. Add the egg and vanilla. Mix until well blended.
4. In another bowl whisk together the flour, baking soda, and salt.
5. Add the flour mix, alternately with the milk, to the butter mixture, mixing until well blended.
6. Line a cookie sheet with parchment paper.
7. Shape the cookie dough into 1-inch balls.
8. Roll the balls in red and pink sprinkles, and place them on a cookie sheet. Do not press them down.
9. Bake for 8 to 10 minutes, or until edges of the cookies are lightly browned.
10. Remove all of the wrappers from the peppermint kisses, and set aside.
11. Remove the cookies from the oven and let cool for 3-4 minutes, then press a Hershey’s Kiss into the middle of each cookie.
12. Let cool completely on a wire rack.

Notes & Tips:

For this recipe, you can use any chocolate flavors you prefer, but swirling the white and brown colors makes for a beautiful marble effect. I used Ghirardelli and Lindt. However, the Ghirardelli bars melted a lot better so I recommend using that brand or reducing the cook time if using Lindt.

You can use any toppings but this recipe will refer to the exact toppings I used, sharing how to make three different variations of Christmas bark.

You can also melt chocolate chips in the microwave instead of using chocolate bars. I find bars to be easier to use. If you’re using chocolate chips, you don’t want to the chocolate layer to be too thick because it will be harder to break up later.

Using parchment paper is very important because you can lift the bark off of the cookie sheet easily. And as I previously mentioned, it also means less clean up at the end!

Instructions:

1. Preheat the oven to 120 degrees.
2. Line a cookie sheet with parchment paper and place 6 chocolate bars in a flat, even layer.
3. Bake for 8-10 minutes on the center rack of the oven.
4. Swirl the chocolate bars together with a cookie stick until you can no longer see any of the original lines from the bars.
5. Sprinkle the M&M’s, white chocolate chips and red & green mini pearl sprinkles onto one third of the chocolate.
6. Sprinkle crushed peppermint pieces and gingerbread sprinkles onto another third of the chocolate.
7. Separate the Santa faces from the santa sprinkles. Place tiny pretzels and Santa faces onto the last third of the chocolate, and then add the sprinkles.
8. If you’re in a hurry, you can freeze the bark for 30 minutes or refrigerate for an hour. Letting it harden at room temperature will prevent condensation.
9. Break the bark into pieces & enjoy!

I love making fun seasonal recipes on Instagram and TikTok, and I always share them right here on the blog!

Be sure to follow along on social media and the blog for more Christmas recipes to come this holiday season!