Classic Christmas Treats
235
18
1.30k
Every December I pull out the big tin, clear a space on the counter, and make a batch of small, festive sweets that travel well, please picky eaters, and look beautiful on a cookie platter. This collection of classic Christmas treats — quick spiced nuts, melt-in-your-mouth thumbprint cookies, and simple peppermint bark — is perfect for holiday parties, gifting, or baking with kids. They’re easy to divide across several baking sessions and mix-and-match so your spread feels abundant without hours in the kitchen.
What makes this recipe special
These treats are designed for maximum cheer with minimum fuss. You get crisp cookies, crunchy glazed nuts, and glossy chocolate bark from pantry staples and a few simple techniques. They’re great when you need:
- Fast, make-ahead sweets for parties.
- Kid-friendly projects (thumbprint cookies are happy-place baking).
- Items that travel well in tins or when giving as edible gifts.
“I made these for a last-minute office swap — everyone asked for the recipe. The peppermint bark vanished first.” — a holiday table favorite
Why people search for these: they want festive options that don’t require advanced baking skills, can be partially prepped in advance, and create a varied platter without buying everything.
The cooking process explained
Before you start, here’s the quick roadmap so the work feels organized:
- Preheat and prep: line baking sheets and measure ingredients.
- Make the cookie dough first so it can chill while you do other items.
- Roast and glaze the spiced nuts; they cool while you bake cookies.
- Press and bake thumbprint cookies, fill them, then let set.
- Melt chocolate for peppermint bark and chill to harden.
- Assemble the platter or pack into tins.
This order keeps active tasks staggered, so you’re rarely doing nothing or doing everything at once.
Gather these items
Ingredients are grouped by treat to make shopping simpler.
Spiced Nuts (yields about 4 cups)
- 2 cups mixed nuts (pecans, almonds, cashews)
- 1/3 cup granulated sugar
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 tsp cayenne (optional)
- 1 tbsp butter
- 1/2 tsp vanilla
- Pinch of salt
Thumbprint Cookies (about 24 cookies)
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract (or almond for variation)
- 1/2 cup jam (raspberry, apricot, or cranberry preserves)
Peppermint Bark (serves 8–10)
- 10 oz dark chocolate or semisweet chips
- 6 oz white chocolate chips
- 1/2 tsp coconut oil (optional, for shine)
- 1/2 cup crushed candy canes or peppermint candies
Substitutions/notes:
- Use vegan butter and egg replacer to make cookies dairy/egg-free.
- For gluten-free, replace flour with a 1:1 GF flour blend.
- Swap almonds for walnuts in the nut mix if preferred.
Step-by-step instructions
Follow these concise steps for each component. Work confidently and keep an eye on timing.
Spiced Nuts
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment.
- In a skillet over medium, melt butter with sugars, cinnamon, cayenne, vanilla, and a pinch of salt until slightly bubbly.
- Add nuts and toss to coat. Spread nuts on the prepared sheet in a single layer.
- Roast 12–15 minutes, stirring halfway, until glossy and fragrant. Cool fully — they crisp more as they cool.
Thumbprint Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Beat butter and sugar until light. Mix in egg yolk and vanilla.
- Stir in flour and salt until just combined. Chill dough 20–30 minutes for easier handling.
- Roll dough into 1-inch balls. Place on baking sheet and press a thumb or small spoon into the center to create wells.
- Bake 10–12 minutes until edges are set but still pale.
- Immediately press centers again if they puffed, then cool on a rack.
- Fill wells with a small spoonful of jam once cookies are fully cooled.
Peppermint Bark
- Line a small baking pan with parchment.
- Melt dark chocolate in a microwave in 20–30 second bursts, stirring until smooth. Pour and spread to a 1/8–1/4-inch layer.
- Chill until set (10–15 minutes).
- Melt white chocolate similarly, stir in coconut oil if using, and spread over set dark layer. Sprinkle crushed peppermint on top.
- Chill until completely firm, then break into pieces.
Timing tips: start the nuts first, then cookie dough, then bark. While cookies bake you can finish nuts and bark.
Best ways to enjoy it
- Build a holiday platter: place cookies, bark, and nuts in separate sections with sprigs of rosemary or holly for color.
- Gift jars: pack spiced nuts in mason jars and tie with ribbon; stack bark pieces in cellophane bags.
- Beverage pairing: serve with strong coffee or mulled wine. Peppermint bark pairs well with dark-roast coffee; buttery cookies complement tea.
- Party setup: set a small bowl of extra crushed peppermint and a small spoon so guests can add more to their bark.
Storage and reheating tips
Keep your treats fresh with these storage rules and safety pointers:
- Thumbprint cookies: store in an airtight container at room temperature for up to 4–5 days. If filled with jam, refrigeration extends life to 7 days.
- Spiced nuts: cool completely, then store at room temperature in a sealed container for up to 2 weeks. For longer storage, freeze up to 3 months.
- Peppermint bark: keep in an airtight container between layers of parchment at cool room temperature for up to 2 weeks; refrigerate in warm climates.
Food safety note: once cookies are filled with perishable fillings (cream-based), store them in the refrigerator and consume within 2–3 days.
Reheating:
- Warm spiced nuts in a 300°F oven for 5–8 minutes to refresh crunch. Cool before storing or serving.
- Cookies and bark are best served at room temperature; avoid microwave reheating for chocolate items to prevent graininess.
Pro chef tips
- Chill cookie dough: it reduces spreading and improves texture. Even 20 minutes helps.
- One-sheet workflow: use one lined baking sheet and rotate duties — bake cookies while bark sets in fridge.
- Use a silicone mat for easy cleanup and even browning with nuts.
- Tempering note: for super-shiny bark, temper chocolate, but for home baking, simple melting works fine — adding a teaspoon of coconut oil gives a nicer sheen.
- Crush candy canes in a sealed bag with a rolling pin to avoid flaking or inhaling sugar dust.
Creative twists
- Chocolate-orange bark: swap crushed candied orange peel for peppermint.
- Savory spiced nuts: omit sugar, add rosemary and smoked paprika for an appetizer version.
- Boozy jam thumbprints: stir 1 tsp of bourbon into the jam before filling (reduce amount for kids).
- Allergy-friendly: make nut-free “spiced chickpeas” roast instead of nuts for a crunchy alternative.
- Mini sandwich cookies: sandwich two thumbprints with a smear of buttercream for a fancier bite.
Your questions answered
Q: How long does this take to make from start to finish?
A: Active time is about 45–60 minutes. Including chilling and cooling, plan 2–2.5 hours if you make all three treats in one session.
Q: Can I make these ahead and freeze them?
A: Yes. Freeze cookies and bark in airtight containers for up to 3 months. Thaw at room temperature before serving. Spiced nuts freeze well too; re-crisp briefly in a warm oven.
Q: Are there easy swaps for dietary restrictions?
A: Absolutely. Use vegan butter and an egg replacer for egg/dairy-free cookies, and replace flour with a 1:1 gluten-free blend. For nut allergies, omit nuts completely and roast chickpeas or seeds instead.
Q: The nuts got sticky after cooling — what happened?
A: They need to cool fully to set. If humidity is high, glaze may stay tacky. Re-bake briefly at 300°F for 5–7 minutes to dry them, then cool on a rack.
Q: Can I use store-bought cookie dough to save time?
A: Yes. Scoop and press pre-made dough into thumbprints before baking. The jam filling and bark still give the homemade impression.
Conclusion
If you want to expand your holiday table beyond small sweets, consider adding a festive loaf like this Cream Cheese Cranberry Loaf for a fruity counterpoint. For a comforting warm side at a holiday dinner, this Slow Cooker Scalloped Potatoes (& VIDEO!) is an easy, crowd-pleasing choice. And if you’re hosting a casual holiday buffet with heartier mains, try pairing with a savory option such as this Philly Cheesesteak Casserole to balance the sweet treats.
Enjoy the baking — these classic Christmas treats are as much about the memories as the flavors.
Classic Christmas Treats
Ingredients
Method
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment.
- In a skillet over medium, melt butter with sugars, cinnamon, cayenne, vanilla, and a pinch of salt until slightly bubbly.
- Add nuts and toss to coat. Spread nuts on the prepared sheet in a single layer.
- Roast for 12–15 minutes, stirring halfway, until glossy and fragrant. Cool fully.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Beat butter and sugar until light. Mix in egg yolk and vanilla.
- Stir in flour and salt until just combined. Chill dough for 20–30 minutes.
- Roll dough into 1-inch balls, place on baking sheet, and press a thumb or small spoon into the center.
- Bake for 10–12 minutes until edges are set but still pale.
- Immediately press centers again if they puffed, then cool on a rack.
- Fill wells with a small spoonful of jam once cookies are fully cooled.
- Line a small baking pan with parchment.
- Melt dark chocolate in a microwave in 20–30 second bursts, stirring until smooth. Pour and spread to a 1/8–1/4-inch layer.
- Chill until set for 10–15 minutes.
- Melt white chocolate similarly, stir in coconut oil if using, and spread over dark layer. Sprinkle crushed peppermint on top.
- Chill until completely firm, then break into pieces.
