11+ Cherished Grandma Christmas Dessert Recipes

Christmas has always held a special place in my heart, not only for the decorations and laughter but for the traditions that came alive in Grandma’s kitchen. The holidays simply weren’t complete without the sweet aroma drifting through the house as she baked her favorite desserts.

Grandma never needed measuring cups or timers—just her heart and memory. She taught us that the secret ingredient in every recipe wasn’t sugar or spice, but love. From rolling out cookie dough to dusting pies with cinnamon, each step felt like a little piece of magic.

Her desserts carried more than flavor; they carried memories. Every cake, pie, and batch of cookies told a story of family gatherings, shared laughter, and warm hugs. These recipes remind me that Christmas isn’t only about gifts under the tree, but about moments at the table, where love is served with every sweet bite.

Grandma Christmas Dessert Recipes

Holiday Thumbprint Cookies

These little cookies were always on Grandma’s Christmas platter. Buttery and soft with a dollop of jam in the center, they look as festive as they taste.

Ingredients:

• 2 cups flour

• 1 cup butter, softened

• ½ cup sugar

• 1 egg yolk

• 1 tsp vanilla extract

• ½ cup fruit jam (raspberry or strawberry)

Steps to Make Holiday Thumbprint Cookies

1. Preheat oven to 350°F (175°C).

2. Cream butter and sugar, add yolk and vanilla.

3. Mix in flour to form dough.

4. Roll into balls, press a thumbprint into each.

5. Fill centers with jam and bake 10–12 minutes.

Nutritional Information (Per Serving): ~110 calories, 6g fat, 13g carbs, 1g protein.

Delicate and colorful, these cookies are a sweet bite of holiday cheer.

Christmas Fruitcake

 

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Grandma’s fruitcake wasn’t just cake—it was a tradition. Packed with dried fruits, nuts, and warm spices, it became more flavorful each day.

Ingredients:

• 2 cups mixed dried fruit

• 1 cup chopped nuts

• 1 cup brown sugar

• ½ cup butter

• 2 cups flour

• 4 eggs

• ½ cup orange juice

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp baking powder

Steps to Make Christmas Fruitcake

1. Cream butter and sugar, beat in eggs.

2. Add flour, baking powder, spices, and juice.

3. Fold in fruits and nuts.

4. Pour into loaf pan and bake at 325°F (160°C) for 1 hour.

Nutritional Information (Per Serving): ~250 calories, 10g fat, 34g carbs, 4g protein.

Moist, rich, and spiced, this cake only gets better as the days go by.

Red Velvet Cupcakes

Soft, festive, and topped with creamy frosting, Grandma’s red velvet cupcakes were always the first to disappear from the dessert table.

Ingredients:

• 2 ½ cups flour

• 1 ½ cups sugar

• 1 cup buttermilk

• ½ cup butter

• 2 eggs

• 2 tbsp cocoa powder

• 2 tbsp red food coloring

• 1 tsp vanilla extract

• 1 tsp baking soda

• 1 tsp vinegar

Steps to Make Red Velvet Cupcakes

1. Preheat oven to 350°F (175°C).

2. Cream butter and sugar, add eggs.

3. Mix cocoa and food coloring, add in.

4. Stir in dry ingredients, buttermilk, and vinegar.

5. Pour into cupcake liners and bake 18–20 minutes.

Nutritional Information (Per Serving): ~210 calories, 9g fat, 28g carbs, 3g protein.

These cupcakes are light, fluffy, and festive with every bite.

Chocolate Yule Log

The Yule Log, or Bûche de Noël, was Grandma’s show-stopper. A rolled chocolate sponge filled with cream and frosted to look like a log, it was the centerpiece of Christmas dessert.

Ingredients:

• 4 eggs

• ½ cup sugar

• ½ cup flour

• ¼ cup cocoa powder

• 1 tsp baking powder

• 1 cup whipped cream

• 1 cup chocolate frosting

Steps to Make Chocolate Yule Log

1. Beat eggs and sugar until fluffy.

2. Fold in flour, cocoa, and baking powder.

3. Spread in pan, bake 10 minutes at 350°F (175°C).

4. Roll sponge in towel, let cool.

5. Fill with cream, roll up, frost with chocolate.

Nutritional Information (Per Serving): ~240 calories, 12g fat, 28g carbs, 4g protein.

Beautiful and rich, this cake is as impressive as it is delicious.

Peppermint Chocolate Crinkle Cookies

Grandma loved making these fudgy cookies dusted with powdered sugar. With a hint of peppermint, they taste like Christmas in every bite.

Ingredients:

• 1 cup cocoa powder

• 2 cups sugar

• ½ cup oil

• 4 eggs

• 2 cups flour

• 2 tsp baking powder

• 1 tsp peppermint extract

• ½ cup powdered sugar (for rolling)

Steps to Make Peppermint Chocolate Crinkle Cookies

1. Mix cocoa, sugar, and oil. Add eggs and peppermint.

2. Stir in flour and baking powder. Chill 2 hours.

3. Roll into balls, coat with powdered sugar.

4. Bake at 350°F (175°C) for 10–12 minutes.

Nutritional Information (Per Serving): ~130 calories, 5g fat, 20g carbs, 2g protein.

Crinkly, soft, and minty, these cookies are a Christmas crowd-pleaser.

Grandma’s Classic Sugar Cookies

Nothing says Christmas like a batch of soft, buttery sugar cookies straight from Grandma’s oven. These cookies are perfect for cutting into festive shapes and decorating with sprinkles.

Ingredients:

• 2 ¾ cups all-purpose flour

• 1 cup butter, softened

• 1 ½ cups sugar

• 1 egg

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp salt

Steps to Make Grandma’s Classic Sugar Cookies

1. Preheat oven to 350°F (175°C).

2. Cream butter and sugar together until fluffy.

3. Beat in egg and vanilla.

4. Mix dry ingredients, then add to butter mixture.

5. Roll dough, cut shapes, and bake 8–10 minutes.

Nutritional Information (Per Serving): ~120 calories, 6g fat, 15g carbs, 1g protein.

These cookies are as much fun to decorate as they are to eat—sweet, simple, and full of holiday cheer.

Grandma’s Classic Sugar Cookies

 

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A post shared by Anita Hindberg (@ahindberg57)

Nothing says Christmas like a batch of soft, buttery sugar cookies straight from Grandma’s oven. These cookies are perfect for cutting into festive shapes and decorating with sprinkles.

Ingredients:

• 2 ¾ cups all-purpose flour

• 1 cup butter, softened

• 1 ½ cups sugar

• 1 egg

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp salt

Steps to Make Grandma’s Classic Sugar Cookies

1. Preheat oven to 350°F (175°C).

2. Cream butter and sugar together until fluffy.

3. Beat in egg and vanilla.

4. Mix dry ingredients, then add to butter mixture.

5. Roll dough, cut shapes, and bake 8–10 minutes.

Nutritional Information (Per Serving): ~120 calories, 6g fat, 15g carbs, 1g protein.

These cookies are as much fun to decorate as they are to eat—sweet, simple, and full of holiday cheer.

Cinnamon Spice Snickerdoodles

Grandma’s snickerdoodles always carried that cozy blend of cinnamon and sugar. Soft on the inside, with a slight crunch on the outside, these are a Christmas must-have.

Ingredients:

• 2 ¾ cups flour

• ½ cup butter

• ½ cup shortening

• 1 ½ cups sugar

• 2 eggs

• 2 tsp cream of tartar

• 1 tsp baking soda

• ¼ tsp salt

• 2 tbsp cinnamon + 2 tbsp sugar (for rolling)

Steps to Make Cinnamon Spice Snickerdoodles

1. Preheat oven to 375°F (190°C).

2. Cream butter, shortening, and sugar. Add eggs.

3. Stir in flour, cream of tartar, baking soda, and salt.

4. Roll dough into balls, coat with cinnamon sugar.

5. Bake 8–10 minutes.

Nutritional Information (Per Serving): ~90 calories, 4g fat, 13g carbs, 1g protein.

These are the cookies you can never stop at just one—they melt in your mouth with holiday warmth.

Gingerbread Men Cookies

Gingerbread men are a Christmas classic that fill the house with the smell of spices. Grandma always made them fun to decorate with icing buttons and candy eyes.

Ingredients:

• 3 cups flour

• ¾ cup brown sugar

• ½ cup butter

• ½ cup molasses

• 1 egg

• 1 tsp baking soda

• 1 tsp cinnamon

• 1 tsp ginger

• ½ tsp nutmeg

• ¼ tsp cloves

• ½ tsp salt

Steps to Make Gingerbread Men Cookies

1. Cream butter and sugar, add molasses and egg.

2. Mix dry ingredients and stir into wet.

3. Chill dough for 1 hour.

4. Roll out, cut shapes, and place on baking sheet.

5. Bake at 350°F (175°C) for 8–10 minutes.

Nutritional Information (Per Serving): ~100 calories, 3g fat, 16g carbs, 1g protein.

These little cookies bring joy to kids and adults alike—festive, spiced, and full of character.

Peppermint Bark

A simple holiday treat with layers of white and dark chocolate topped with crushed peppermint candy. Grandma loved to package these in tins for gifts.

Ingredients:

• 12 oz dark chocolate

• 12 oz white chocolate

• ½ cup crushed peppermint candy

Steps to Make Peppermint Bark

1. Melt dark chocolate and spread in thin layer. Let set.

2. Melt white chocolate, spread over dark layer.

3. Sprinkle crushed candy on top.

4. Chill until firm, then break into pieces.

Nutritional Information (Per Serving): ~140 calories, 8g fat, 16g carbs, 2g protein.

This treat is crunchy, minty, and refreshing—perfect for sharing with friends.

Chocolate Fudge Squares

Source: Pinterest

Grandma’s fudge was rich, creamy, and melted right in your mouth. She always had a tray of it ready for visitors during Christmas week.

Ingredients:

• 3 cups semisweet chocolate chips

• 1 can sweetened condensed milk

• ¼ cup butter

• 1 tsp vanilla extract

Steps to Make Chocolate Fudge Squares

1. Melt chocolate chips, butter, and milk over low heat.

2. Stir until smooth, add vanilla.

3. Pour into greased pan and chill until firm.

4. Cut into small squares.

Nutritional Information (Per Serving): ~150 calories, 8g fat, 20g carbs, 2g protein.

Creamy, sweet, and indulgent, this fudge is the bite-sized joy of Christmas.

Pecan Pie Bars

These pecan pie bars taste just like Grandma’s famous pie but in an easy-to-serve square. Buttery, nutty, and irresistibly sweet.

Ingredients:

• 2 cups flour

• ½ cup sugar

• 1 cup butter

• 3 eggs

• 1 cup corn syrup

• 1 cup brown sugar

• 2 cups pecans, chopped

• 1 tsp vanilla extract

Steps to Make Pecan Pie Bars

1. Mix flour, sugar, and butter, press into pan. Bake crust.

2. Beat eggs, corn syrup, sugar, vanilla, and pecans.

3. Pour over crust and bake until set.

4. Cool before cutting.

Nutritional Information (Per Serving): ~200 calories, 12g fat, 22g carbs, 3g protein.

Nutty and buttery, these bars are a perfect grab-and-go Christmas treat.

Cinnamon Spice Snickerdoodles

Source: Pinterest

Grandma’s snickerdoodles always carried that cozy blend of cinnamon and sugar. Soft on the inside, with a slight crunch on the outside, these are a Christmas must-have.

Ingredients:

• 2 ¾ cups flour

• ½ cup butter

• ½ cup shortening

• 1 ½ cups sugar

• 2 eggs

• 2 tsp cream of tartar

• 1 tsp baking soda

• ¼ tsp salt

• 2 tbsp cinnamon + 2 tbsp sugar (for rolling)

Steps to Make Cinnamon Spice Snickerdoodles

1. Preheat oven to 375°F (190°C).

2. Cream butter, shortening, and sugar. Add eggs.

3. Stir in flour, cream of tartar, baking soda, and salt.

4. Roll dough into balls, coat with cinnamon sugar.

5. Bake 8–10 minutes.

Nutritional Information (Per Serving): ~90 calories, 4g fat, 13g carbs, 1g protein.

These are the cookies you can never stop at just one—they melt in your mouth with holiday warmth.

FAQ

How far ahead can I make these desserts?

Many of Grandma’s desserts can be made a few days to a week ahead — cookies, fudge, peppermint bark and many bars keep well in an airtight tin. Cakes and cream-filled desserts are best made 1–2 days ahead and stored in the fridge. Fruitcake and some spiced cakes actually improve if made earlier and lightly wrapped.

Can I freeze any of these recipes?

Yes — most cookie doughs, unfrosted cake layers, and many bars freeze well. Wrap tightly in plastic and foil, or store in freezer-safe containers. Thaw overnight in the fridge before serving and, if needed, refresh crisp cookies in a low oven for a few minutes.

How do I convert recipes for high altitude or different ovens?

At higher altitudes reduce baking powder/soda slightly and increase oven temperature by 15–25°F, and watch textures closely. Oven temperatures vary — use visual cues (golden edges, set centers) and a toothpick test rather than relying only on minutes.

What can I substitute for eggs or dairy?

For egg substitution try 1/4 cup applesauce, 1/4 cup mashed banana, or a commercial egg replacer per egg in many cookies and cakes. For dairy, use plant milks and vegan butter — texture may vary, so expect slight differences but still tasty results.

How do I make these recipes nut-free?

Omit nuts and replace with seeds (pumpkin, sunflower) or extra dried fruit where appropriate. For nut-free gift trays, avoid cross-contamination by using dedicated bowls and baking sheets, and clearly label what’s nut-free.

My cookies spread too much / are too hard — what did I do wrong?

If cookies spread, the dough was probably too warm or the butter too soft — chill the dough 30–60 minutes before baking. If cookies are hard, you may have overbaked them or used too much flour; try reducing bake time slightly or checking for doneness earlier.

Can I scale recipes up or down easily?

Yes — most recipes scale proportionally. For very large batches, mix in stages to ensure even ingredients and keep baking times similar by using multiple pans rather than one huge pan. For very small batches, be careful with tiny spice/levener amounts — measure precisely.

How should I store and package desserts as gifts?

Use airtight tins or boxes with parchment paper between layers. For fragile items like cookies, add tissue or bubble wrap to protect. Label with ingredient notes (especially allergens) and include a short “best by” date — many homemade cookies last 3–7 days at room temperature.

What if a recipe calls for “room temperature” ingredients and I forgot to plan?

Quick fixes: place eggs in warm (not hot) water for 5–10 minutes to bring to room temp; soften butter by grating it or microwaving in 5–7 second bursts. Warm liquids can be tempered by adding a little at a time to cold ingredients.