9 Easy Christmas Treats To Make With Kids (Quick, Cute & Stress-Free Christmas Treats)
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Christmas sugar cookies are a beloved holiday tradition in the United States, often decorated with colorful icing and sprinkles. Families come together to bake these treats, creating cherished memories and festive spirit. Variations exist worldwide, with many cultures adding their unique flavors and decorations to this classic cookie.
Ingredients
- ●all-purpose flour
- ●granulated sugar
- ●unsalted butter
- ●eggs
- ●vanilla extract
- ●baking powder
- ●salt
- ●powdered sugar
- ●milk
- ●food coloring
- ●sprinkles
- ●icing
- ●cinnamon
- ●nutmeg
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 3Add eggs and vanilla extract, mixing until well combined.
- 4In a separate bowl, whisk together all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
- 5Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- 6Chill the dough in the refrigerator for at least 30 minutes to firm up.
- 7Roll out the dough on a floured surface to about 1/4 inch thick.
- 8Cut out shapes using cookie cutters and place them on a baking sheet lined with parchment paper.
- 9Bake in the preheated oven for 8-10 minutes until the edges are lightly golden.
- 10Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
- 11Once cooled, decorate with icing and sprinkles as desired.
- 12Store in an airtight container at room temperature.
Ingredient Alternatives
unsalted butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil provides a dairy-free option with similar texture.
granulated sugar
Healthier: coconut sugar
Cheaper: brown sugar
Coconut sugar has a lower glycemic index.
powdered sugar
Healthier: stevia powder
Cheaper: confectioners' sugar
Stevia provides a low-calorie sweetening option.
eggs
Healthier: flaxseed meal
Cheaper: egg substitute
Flaxseed meal is a vegan alternative.
Techniques
creamingmixingrollingcuttingbaking
Equipment
mixing bowlwhiskrolling pincookie cuttersbaking sheetparchment paperwire rack
🌶️🌶️🌶️Lowmilkeggswheat
Also Known As
Holiday Sugar CookiesFestive Sugar Cookies
Ingredients
- ●2 cups pretzel rods
- ●1 cup semi-sweet chocolate chips
- ●1 tablespoon coconut oil
- ●1/2 cup sprinkles (optional)
Instructions
- 1Line a baking sheet with parchment paper.
- 2In a microwave-safe bowl, combine the chocolate chips and coconut oil.
- 3Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- 4Dip each pretzel rod into the melted chocolate, ensuring it is fully coated.
- 5Allow excess chocolate to drip off, then place the pretzel on the prepared baking sheet.
- 6If using sprinkles, immediately sprinkle them over the chocolate-covered pretzel before it sets.
- 7Repeat the process for all pretzel rods.
- 8Once all pretzels are coated, refrigerate the baking sheet for about 30 minutes, or until the chocolate is firm.
- 9Remove from the refrigerator and serve, or store in an airtight container.
Equipment
microwave-safe bowlbaking sheetparchment paperfork
Peppermint Bark is a beloved holiday treat in the United States, often enjoyed during Christmas festivities. Its combination of rich chocolate and refreshing peppermint evokes the spirit of the season. Traditionally made with layers of dark and white chocolate, it has become a staple in holiday gifting and celebrations. Today, variations abound, with some incorporating different types of chocolate or additional toppings, making it a versatile and cherished dessert.
Ingredients
- ●dark chocolate
- ●white chocolate
- ●peppermint extract
- ●crushed peppermint candies
- ●candy canes
- ●sea salt
Instructions
- 1Melt dark chocolate in a heatproof bowl over simmering water until smooth.
- 2Spread melted dark chocolate evenly onto a parchment-lined baking sheet.
- 3Refrigerate dark chocolate layer until set, about 30 minutes.
- 4Melt white chocolate in a heatproof bowl over simmering water until smooth.
- 5Stir in peppermint extract into the melted white chocolate.
- 6Spread melted white chocolate over the set dark chocolate layer.
- 7Sprinkle crushed peppermint candies evenly over the white chocolate layer.
- 8Chill the bark in the refrigerator until fully set, about 1 hour.
- 9Break the bark into pieces and serve.
Ingredient Alternatives
dark chocolate
Healthier: dark chocolate with stevia
Cheaper: semi-sweet chocolate chips
Stevia reduces sugar content, while semi-sweet chips are more affordable.
white chocolate
Healthier: yogurt coating
Cheaper: vanilla candy melts
Yogurt coating has less sugar, while candy melts are budget-friendly.
peppermint extract
Healthier: vanilla extract
Cheaper: mint extract
Vanilla is often more accessible, while mint extract can be less expensive.
crushed peppermint candies
Healthier: sugar-free peppermint candies
Cheaper: generic brand peppermint candies
Sugar-free options reduce calories, and generic brands save money.
Techniques
meltingspreadingchilling
Equipment
heatproof bowlbaking sheetparchment paperspatularefrigerator
dairy
Also Known As
Holiday BarkChocolate Peppermint Bark
Ingredients
- ●3 cups all-purpose flour
- ●1 tsp baking soda
- ●1/2 tsp baking powder
- ●1 tbsp ground ginger
- ●1 tbsp ground cinnamon
- ●1/2 tsp ground cloves
- ●1/2 tsp salt
- ●3/4 cup unsalted butter, softened
- ●1/2 cup brown sugar
- ●1/2 cup granulated sugar
- ●1 egg
- ●1/2 cup molasses
- ●1 tsp vanilla extract
Instructions
- 1In a large bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
- 2In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- 3Beat in the egg, molasses, and vanilla extract until well combined.
- 4Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- 5Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
- 6Preheat the oven to 350°F (175°C).
- 7On a floured surface, roll out one disc of dough to about 1/4 inch thick.
- 8Use cookie cutters to cut out gingerbread men shapes and place them on a baking sheet lined with parchment paper.
- 9Bake for 8-10 minutes or until the edges are firm but the centers are still soft.
- 10Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlwhiskcookie cuttersbaking sheetparchment paperwire rack
Ingredients
- ●1 cup graham cracker crumbs
- ●1 cup mini marshmallows
- ●1 cup chocolate chips
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a mixing bowl, combine the graham cracker crumbs and chocolate chips.
- 3Fold in the mini marshmallows until evenly distributed.
- 4Scoop tablespoon-sized portions of the mixture and place them on a baking sheet lined with parchment paper.
- 5Bake in the preheated oven for 10-12 minutes, or until the marshmallows are golden brown.
- 6Remove from the oven and let cool for a few minutes before serving.
Equipment
mixing bowlbaking sheetparchment paperspoon
Ingredients
- ●6 cups Rice Krispies cereal
- ●4 cups mini marshmallows
- ●3 tablespoons unsalted butter
- ●1/2 teaspoon vanilla extract
- ●1/4 teaspoon salt
Instructions
- 1In a large saucepan, melt the butter over low heat.
- 2Add the mini marshmallows to the melted butter and stir until completely melted and smooth.
- 3Remove the saucepan from heat and stir in the vanilla extract and salt.
- 4Gradually add the Rice Krispies cereal to the marshmallow mixture, stirring until well coated.
- 5Grease a 9x13 inch baking dish with butter or cooking spray.
- 6Pour the mixture into the greased baking dish and press it down evenly with a spatula or your hands.
- 7Let the treats cool at room temperature for about 30 minutes.
- 8Once cooled, cut into squares or rectangles.
- 9Serve and enjoy!
- 10Store any leftovers in an airtight container.
Equipment
large saucepanspatula9x13 inch baking dishmeasuring cupsmeasuring spoons
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsweetened cocoa powder
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1/2 cup unsalted butter, softened
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1/2 cup milk
- ●1 cup powdered sugar
- ●2 tbsp milk (for frosting)
- ●1/4 cup mini chocolate chips (for eyes)
- ●1/4 cup orange candy (for nose)
- ●1/4 cup black licorice (for mouth)
- ●1/4 cup shredded coconut (for snow)
Instructions
- 1Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- 2In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until well combined and smooth.
- 4Fill each cupcake liner about 2/3 full with the batter.
- 5Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 6Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 7In a separate bowl, mix the powdered sugar and 2 tablespoons of milk to create a smooth frosting.
- 8Once the cupcakes are cool, frost each cupcake generously with the frosting.
- 9Decorate each cupcake with mini chocolate chips for eyes, an orange candy for the nose, and black licorice for the mouth.
- 10Sprinkle shredded coconut on top of the cupcakes to resemble snow.
- 11Serve and enjoy your festive Snowman Cupcakes!
Equipment
cupcake panmixing bowlswhisktoothpickwire rackspatula
Ingredients
- ●1 cup creamy peanut butter
- ●1/2 cup honey
- ●2 cups rolled oats
- ●1/2 cup mini chocolate chips
- ●1/2 cup green candy melts
- ●1/4 cup red candy melts
- ●1/4 tsp salt
Instructions
- 1In a large mixing bowl, combine the creamy peanut butter and honey until well blended.
- 2Add the rolled oats and salt to the mixture, stirring until fully incorporated.
- 3Fold in the mini chocolate chips evenly throughout the mixture.
- 4Using your hands, form small balls of the mixture and place them on a parchment-lined baking sheet.
- 5Melt the green candy melts in a microwave-safe bowl, heating in 30-second intervals until smooth.
- 6Dip the tops of each cookie ball into the melted green candy melts, allowing excess to drip off.
- 7Place the cookies back on the parchment paper and let them set for about 10 minutes until the candy coating hardens.
- 8Melt the red candy melts in a similar fashion and use a piping bag to drizzle them over the cookies for decoration.
- 9Allow the cookies to set completely before serving.
- 10Store in an airtight container at room temperature.
Equipment
mixing bowlspatulabaking sheetparchment papermicrowave-safe bowlpiping bag
Ingredients
- ●8 cups popped popcorn
- ●1 cup mini marshmallows
- ●1 cup caramel sauce
- ●1/2 cup unsalted butter
- ●1/2 tsp salt
- ●1/2 cup chopped nuts (optional)
- ●1/2 tsp vanilla extract
Instructions
- 1Preheat your oven to 250°F (120°C).
- 2In a large bowl, combine the popped popcorn and salt. If using nuts, add them to the bowl as well.
- 3In a saucepan over medium heat, melt the butter. Once melted, stir in the caramel sauce and vanilla extract until well combined.
- 4Pour the caramel mixture over the popcorn and stir gently until all the popcorn is coated evenly.
- 5Add the mini marshmallows to the popcorn mixture and fold them in carefully to avoid crushing them.
- 6Spread the popcorn mixture onto a large baking sheet lined with parchment paper.
- 7Bake in the preheated oven for about 30 minutes, stirring every 10 minutes to ensure even coating and to prevent burning.
- 8Remove from the oven and let it cool completely before breaking into pieces.
- 9Store in an airtight container for up to a week.
Equipment
large bowlsaucepanbaking sheetparchment paperspatula
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