Christmas Baking!

snowflake sugar cookie with sprinkles

The countdown is on! And it’s so very real. Only 5 days left to go. What is everyone baking this week for the big holiday weekend? I want to share a few things I’m making in case you’re looking for any last minute inspiration. We’re headed to my parent’s on Friday and it’ll be a full house all weekend. My sister is also throwing a Christmas Eve party on Saturday and I’m in charge of ALL the desserts. So this requires massive amounts of Christmas sweets!!

Last week, some girlfriends and I had a cookie exchange. I made a few batches of peppermint mocha cookies to bring along. Since I made so many at once, I decided to drizzle white chocolate on top instead of individually dipping each cookie. If you’re making peppermint mocha cookies this week, they’re fantastic either way! I’ll be making another batch this week for Christmas weekend.

peppermint mocha cookies

I also made some holiday sugar cookies with easy icing. What I love most about this particular sugar cookie recipe is that it uses an easy glaze-style icing. I simply use a squeeze bottle to ice them. Much easier than royal icing if you’re making dozens and dozens of them this week! The icing sets after several hours too.

The cookies are super soft in the centers, too. Definitely my go-to sugar cookie.

sugar cookies decorated for Christmas

My family always requests a big batch of candied nuts each Christmas too. I made these yesterday. These taste fresh for weeks, so it’s one less thing to do right before we go!

candied nuts with a serving spoon

Over the weekend, I tried my hand at a new chocolate chip muffin recipe. I won’t post it on my blog, but all I did was replace blueberries with chocolate chips in this muffin recipe. Literally the same exact muffin, streusel on top and all. We LOVED these. If you need an easy sweet for Christmas brunch, definitely try these out. I’ll make them again for Christmas Eve brunch.

chocolate chip muffins

This candy cane fudge stays soft for days, so I made a batch on Sunday for this coming weekend. It’s so simple; one of those shortcut fudge recipes. No candy thermometer, just a few simple pantry staples like chocolate chips, sweetened condensed milk, and candy canes.

squares of candy cane chocolate swirl fudge

Earlier this month, I made two batches of these funfetti slice and bake cookies. We ate one batch, but I froze another for Christmas. I simply made the cookie dough, rolled it into logs (per the recipe direction!), then froze the logs of dough. This week I’ll remove them from the freezer, let them thaw out, then slice and bake. I love these slice and bake cookies because their texture is unlike any other cookie I’ve made before. Crisp crumbly edges with soft centers!

overhead image of funfetti slice and bake cookies with half of each cookie dipped into white chocolate and topped with sprinkles

Most likely making a snack-type cake like this gingerbread loaf. I’m going to make this on Thursday morning so it’s fresh all weekend. It’s not Christmas without gingerbread!

gingerbread loaf with icing

Here’s what else I’ll bake this week:

I would love to hear what you’re baking. Even though my baking list seems full, the Christmas Eve party itself requires a ton (I think 30+ people). So I’m looking for more ideas too!


  1. Jill Moerschell says:

    I’m making my grandma’s sugar cookies, turtles, pretzel hugs, fudge, peppermint bark, peanut butter blossoms, and your soft molasses gingersnap cookies.  Love your blog – everything I have made from here is a hit!

    1. Have fun baking!!

  2. I am actually done with this round of holiday baking. Will probably do some more when I am back in town after the New Year….but that peppermint candy fudge might need to be squeezed in! I am now looking at things for Christmas Eve and Christmas Day. I am making a vegetable tartin for me and my mom and homemade mac & cheese for the nephews (and for people who turn their noses up at vegetables). On Christmas Day my mom really wants to serve sandwiches so I am going to make a butternut squash/cranberry/spiced pecan “salad” and a penne pasta salad with roasted cherry tomatoes and pesto.

    OH…and maybe some biscotti need to be made….lol! (actually, I will probably do cut out cookies…am VERY curious about your easy icing. My mom always wants buttercream but it is so thick and nearly impossible to set up…)

    I wish I could sample everything from your spread!!! Have a great time and a very Merry Christmas!

  3. Denise Buechel says:

    Hi Sally!! I made the Rugalah with the brown sugar. Nuts and whatever ingredients are in it. And I have to say that I again followed the recipe to the tee. I have 2 suggestions. First instead of brushing the dough with water. You should brush it with melted butter instead. And 2nd is you say to cut it into 8 pieces with a pie cutter. I did and they are much too big. They should have been cut into 12 pieces. Mine turned out jumbo size. It wasn’t until I was on my 3rd dough. Before I made the change. I have been baking for over 30 years. And have always followed better crocker. So I’m really going to think about making anymore of your recipes. 2 flops!! Money and my time wasted!! I give out your snowballs and raspberry thumbprints. And chewy chocolate chips. And see how my friend like them. And that will determine my decision!

  4. Denise Buechel says:

    Hi !! I made your date and almond truffles. And there very good. I also made your chocolate Oreo. And golden Oreo . And pumpkin. Truffles. I do have a suggestion. First if you make both and want to use white chocolate you should do the golden one’s first. Because if you do the chocolate first. Your going to have chocolate crumbs. In the white chocolate. And there not going to look pretty. So I had to dump out. And start over. And you should also tell people that if there going to melt the chocolate they should put some coconut oil in it. Or crus I to thin it out. I melted nestles dark chocolate chips and it was to think. And it took longer to dry. It wasn’t until I started the chocolate Oreo. To add some coconut oil. In with the chips. And then they very quickly. And I also noticed that you have to do one at a time. So you have enough time to sprinkle. Some nuts. Sprinkles. Mini chocolate chip. They dry so quickly. And they should be refrig immediatly. Because they will start to melt. Maybe I should have used almond bark. I’m not sure I have never experimented with it before. 

  5. Jolie kaufmann says:

    Looking for suggestions…I’m putting together a package to send to my aunt in Switzerland. I’m searching for a recipe that will withstand the trip. The pecan shortbread looks incredible but I’m concerned that they will be stale.
    Thank you

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jolie! We a special blog post dedicated to the best way to ship cookies, including the best type of cookies to ship. We hope you find some here to enjoy!

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