17 Cozy Christmas Desserts to Make Your Holiday Extra Special

Christmas desserts have a way of making the holiday season feel even more memorable. A warm kitchen filled with cinnamon, vanilla, chocolate, and freshly baked treats can turn an ordinary evening into something worth gathering around. This collection brings together 17 cozy Christmas desserts with a mix of cookies, cakes, pies, brownies, bars, and comforting baked treats. Each recipe is designed for a home kitchen, with familiar ingredients and straightforward steps. Some are ideal for a Christmas dinner, while others are perfect for cookie exchanges, family movie nights, or a casual holiday breakfast table.

1. Classic Gingerbread Cookies

These classic gingerbread cookies bring together brown sugar, molasses, cinnamon, ginger, and nutmeg for a warmly spiced Christmas treat. The dough is sturdy enough for cutting into festive shapes while still baking into cookies with a tender center and lightly crisp edges.

They are especially fun for decorating with a simple vanilla icing after cooling. Make stars, trees, snowflakes, or gingerbread people, then arrange them on a serving platter for a cheerful holiday display.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 teaspoon vanilla extract

For the icing:

• 1 cup powdered sugar
• 1 1/2 tablespoons milk
• 1/2 teaspoon vanilla extract

How to Make

1. Whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
2. Beat the butter and brown sugar until creamy. Add the egg, molasses, and vanilla and mix until smooth.
3. Gradually add the dry ingredients and mix just until a soft dough forms.
4. Divide the dough into two portions, flatten into discs, wrap, and refrigerate for at least 1 hour.
5. Heat the oven to 350°F and line baking sheets with parchment paper.
6. Roll the dough to about 1/4-inch thickness on a lightly floured surface.
7. Cut into Christmas shapes and transfer to the prepared baking sheets.
8. Bake for 8–10 minutes, until the edges are set and the centers still look slightly soft.
9. Cool on the baking sheet for 5 minutes before transferring to a rack.
10. Stir together the icing ingredients and drizzle or pipe over completely cooled cookies.

Tips

• Chill the dough again for 10–15 minutes if it becomes too soft to cut.
• Let the cookies cool completely before decorating.
• Store them in an airtight container for several days.

2. Peppermint Chocolate Brownies

Rich chocolate brownies become especially festive with a cool peppermint twist. These brownies have a fudgy middle, a delicate crackled top, and enough chocolate flavor to balance the mint without overwhelming it.

A light drizzle of melted white chocolate and a small sprinkle of crushed peppermint candy gives them a holiday finish. Cut them into small squares because they are wonderfully rich.

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon peppermint extract
• 1/2 cup semi-sweet chocolate chips

For topping:

• 1/2 cup white chocolate chips
• 1/4 cup crushed peppermint candy

How to Make

1. Heat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper.
2. Melt the butter and let it cool slightly.
3. Whisk the melted butter and sugar together, then add the eggs and vanilla.
4. Stir in the cocoa powder, flour, salt, and peppermint extract until just combined.
5. Fold in the chocolate chips.
6. Spread the batter evenly in the prepared pan.
7. Bake for 25–30 minutes, until the center is set but still slightly fudgy.
8. Cool completely in the pan.
9. Melt the white chocolate gently and drizzle over the brownies.
10. Sprinkle with crushed peppermint candy and allow the topping to set before slicing.

Tips

• Avoid overbaking if you want a fudgy center.
• Chill the brownies briefly before cutting for cleaner squares.
• Use peppermint candy sparingly so the chocolate remains the main flavor.

3. Cinnamon Apple Crumble

Warm cinnamon apples beneath a golden oat-and-brown-sugar topping make this an easy dessert for a cozy Christmas evening. The filling becomes tender and syrupy as it bakes, while the topping develops crisp edges and a buttery texture.

Serve it warm in small bowls with vanilla ice cream or a spoonful of whipped cream. It is also a practical choice when you want a dessert that can be prepared without complicated decorating.

Ingredients

For the filling:

• 6 medium apples, peeled and sliced
• 1/3 cup packed brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon all-purpose flour

For the topping:

• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 3/4 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon salt

How to Make

1. Heat the oven to 375°F.
2. Toss the sliced apples with brown sugar, lemon juice, cinnamon, nutmeg, and flour.
3. Spread the apple mixture into a 9-inch baking dish.
4. Combine the oats, flour, brown sugar, cinnamon, and salt.
5. Stir in the melted butter until crumbly.
6. Scatter the topping evenly over the apples.
7. Bake for 35–45 minutes, until the apples are tender and the topping is deeply golden.
8. Rest for 10 minutes before serving.

Tips

• Use a mixture of sweet and tart apples for more balanced flavor.
• Cover loosely with foil if the topping browns too quickly.
• Serve warm for the best texture.

4. White Chocolate Cranberry Blondies

These soft cranberry blondies combine buttery brown-sugar flavor with creamy white chocolate and tart dried cranberries. The texture sits somewhere between a soft cookie and a rich cake, making them easy to slice and share.

Their pale color and ruby-red cranberry pieces look festive on a holiday dessert table. A simple dusting of powdered sugar is enough to finish them.

Ingredients

• 1 cup unsalted butter, melted
• 1 1/2 cups packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup white chocolate chips
• 3/4 cup dried cranberries

How to Make

1. Heat the oven to 350°F and line a 9-by-13-inch pan with parchment.
2. Whisk the melted butter and brown sugar together.
3. Add the eggs and vanilla and whisk until smooth.
4. Stir in the flour, baking powder, and salt.
5. Fold in the white chocolate chips and cranberries.
6. Spread the batter evenly in the pan.
7. Bake for 25–30 minutes, until the center is set and the edges are lightly golden.
8. Cool completely before slicing.

Tips

• Do not overmix after adding the flour.
• Let the blondies cool completely for cleaner slices.
• Toasted pecans can be added for extra crunch.

5. Creamy Eggnog Cheesecake

This creamy cheesecake brings the familiar flavors of vanilla, cinnamon, and nutmeg to a smooth holiday dessert. A buttery graham cracker crust provides contrast to the rich filling.

It works especially well as a Christmas dinner centerpiece because it can be prepared ahead and chilled overnight. Finish each slice with a light dusting of nutmeg before serving.

Ingredients

For the crust:

• 2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the filling:

• 24 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup plain Greek yogurt
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

How to Make

1. Heat the oven to 325°F.
2. Combine the graham cracker crumbs, melted butter, and sugar.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Beat the cream cheese and sugar until smooth.
5. Add the eggs one at a time, mixing gently after each.
6. Stir in the yogurt, vanilla, cinnamon, and nutmeg.
7. Pour the filling over the crust.
8. Bake for 50–60 minutes, until the edges are set and the center has a slight wobble.
9. Turn off the oven, crack the door, and let the cheesecake cool inside for about 30 minutes.
10. Refrigerate for at least 6 hours before slicing.

Tips

• Avoid overmixing once the eggs are added.
• Run a thin knife around the edge before removing the springform ring.
• Refrigerate overnight for the easiest slicing.

6. Chocolate Peppermint Cupcakes

Soft chocolate cupcakes topped with creamy vanilla frosting and a touch of peppermint make an easy individual Christmas dessert. The cocoa-rich cakes stay moist while the frosting adds a lighter, sweet contrast.

Decorate with a small amount of crushed peppermint candy just before serving. They are especially convenient for holiday parties because everyone gets an individual portion.

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup hot water

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract

How to Make

1. Heat the oven to 350°F and line a 12-cup muffin pan.
2. Whisk the flour, sugar, cocoa, baking soda, and salt.
3. Add the egg, buttermilk, oil, and vanilla and mix until combined.
4. Slowly stir in the hot water.
5. Divide the batter among the liners.
6. Bake for 18–22 minutes, until a toothpick comes out with a few moist crumbs.
7. Cool completely.
8. Beat the butter until creamy, then gradually add powdered sugar, milk, vanilla, and peppermint extract.
9. Pipe the frosting over the cooled cupcakes.

Tips

• Add peppermint extract gradually because it is concentrated.
• Cool the cupcakes fully before frosting.
• Keep the peppermint topping light for a balanced flavor.

7. Classic Pecan Pie Bars

Pecan pie bars offer the familiar flavor of a holiday pecan pie in an easier-to-serve square. A buttery shortbread crust supports a soft brown-sugar filling packed with toasted pecans.

They are excellent for dessert platters because they can be cut into small portions and served at room temperature.

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup unsalted butter, softened
• 1/4 teaspoon salt

For the filling:

• 1 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups chopped pecans
• 1/4 teaspoon salt

How to Make

1. Heat the oven to 350°F and line an 8-by-8-inch pan with parchment.
2. Mix the flour, powdered sugar, butter, and salt until crumbly.
3. Press firmly into the bottom of the pan.
4. Bake for 15 minutes.
5. Whisk together the brown sugar, melted butter, eggs, vanilla, and salt.
6. Stir in the pecans.
7. Pour the filling over the warm crust.
8. Bake for another 25–30 minutes, until the filling is set.
9. Cool completely before cutting into bars.

Tips

• Toast the pecans beforehand for a deeper flavor.
• Cool completely before slicing.
• Use parchment with overhanging edges for easy removal.

8. Cinnamon Roll Christmas Tree

A Christmas tree made from soft cinnamon roll dough turns a familiar breakfast favorite into a festive dessert. The rolls are arranged in a tree shape before baking and finished with a simple vanilla glaze.

It makes a cheerful centerpiece for a holiday brunch or dessert table. Keep the decoration simple so the cinnamon and buttery dough remain the focus.

Ingredients

For the dough:

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 3/4 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg

For the filling:

• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 1/2 tablespoons ground cinnamon

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

How to Make

1. Combine warm milk, yeast, and sugar and let stand for 5 minutes.
2. Add melted butter and egg.
3. Mix in the flour and salt until a soft dough forms.
4. Knead for 6–8 minutes, then cover and let rise for about 1 hour.
5. Roll the dough into a rectangle.
6. Spread with butter and sprinkle with brown sugar and cinnamon.
7. Roll tightly and cut into even pieces.
8. Arrange the rolls in a Christmas tree shape on a parchment-lined baking sheet.
9. Let them rest for 20 minutes.
10. Bake at 350°F for 20–25 minutes, until golden.
11. Whisk the glaze ingredients and drizzle over the warm rolls.

Tips

• Leave small gaps between the rolls so they have room to expand.
• Avoid adding too much glaze while the rolls are very hot.
• Serve the same day for the softest texture.

9. Cranberry Orange Loaf Cake

Bright orange zest and tart cranberries give this tender loaf cake a festive flavor that feels lighter than many rich Christmas desserts. The citrus adds freshness while the cranberries provide little bursts of tartness.

A simple orange glaze gives the top a delicate finish. Slice it thinly for a holiday dessert tray or serve larger pieces with tea or coffee.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tablespoon orange zest
• 1/2 cup orange juice
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons orange juice

How to Make

1. Heat the oven to 350°F and grease a 9-by-5-inch loaf pan.
2. Whisk together flour, baking powder, and salt.
3. Beat the sugar and butter until light.
4. Add eggs one at a time, then mix in orange zest and vanilla.
5. Add the dry ingredients alternately with orange juice and milk.
6. Fold in the cranberries.
7. Spread into the loaf pan.
8. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
9. Cool for 15 minutes in the pan, then transfer to a rack.
10. Mix the glaze and drizzle over the cooled loaf.

Tips

• Toss frozen cranberries directly into the batter without thawing.
• Let the loaf cool before glazing.
• Use fresh orange zest for the strongest citrus flavor.

10. Chocolate Peppermint Fudge

This simple chocolate fudge has a dense, creamy texture and a festive peppermint finish. It requires only a few ingredients and sets into neat pieces that are easy to add to a Christmas dessert platter.

The combination of dark chocolate and peppermint makes small squares satisfying without needing elaborate decoration.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 can sweetened condensed milk, 14 ounces
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1/4 cup crushed peppermint candy

How to Make

1. Line an 8-inch square pan with parchment paper.
2. Place chocolate chips, condensed milk, and butter in a saucepan over low heat.
3. Stir continuously until melted and smooth.
4. Remove from the heat and stir in vanilla and peppermint extract.
5. Spread evenly in the prepared pan.
6. Sprinkle lightly with crushed peppermint candy.
7. Refrigerate for at least 3 hours, until firm.
8. Lift from the pan and cut into small squares.

Tips

• Keep the heat low to prevent scorching.
• Use a sharp knife for clean cuts.
• Store the fudge in an airtight container in the refrigerator.

11. Warm Chocolate Bread Pudding

Cubed bread becomes soft and custardy in this comforting chocolate bread pudding. Cocoa and chocolate chips add richness while vanilla and cinnamon give the dessert a warm holiday character.

Bake it until the top is lightly crisp and the center remains tender. It is especially cozy served warm with a little powdered sugar.

Ingredients

• 6 cups day-old bread cubes
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup semi-sweet chocolate chips

How to Make

1. Heat the oven to 350°F and lightly grease an 8-by-8-inch baking dish.
2. Place the bread cubes in the dish.
3. Whisk together milk, cream, sugar, cocoa, eggs, vanilla, cinnamon, and salt.
4. Pour the mixture evenly over the bread.
5. Let stand for 15 minutes so the bread absorbs the custard.
6. Sprinkle chocolate chips over the top.
7. Bake for 40–45 minutes, until the center is set but still soft.
8. Rest for 10 minutes before serving.

Tips

• Day-old bread absorbs the custard better than very fresh bread.
• Do not overbake or the pudding may become dry.
• Serve warm for the softest texture.

12. Raspberry Thumbprint Cookies

Buttery thumbprint cookies filled with bright raspberry preserves bring color to a Christmas cookie platter. The centers stay soft while the edges develop a delicate golden texture.

They are simple enough for a holiday baking afternoon and look especially pretty when arranged in rows on a white serving platter.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup raspberry preserves

How to Make

1. Heat the oven to 350°F and line a baking sheet with parchment.
2. Beat the butter and sugar until creamy.
3. Mix in the egg yolk and vanilla.
4. Gradually add flour and salt.
5. Shape the dough into 1-inch balls and arrange on the baking sheet.
6. Press a small indentation into the center of each cookie.
7. Fill each indentation with about 1/2 teaspoon raspberry preserves.
8. Bake for 10–12 minutes, until the edges are lightly golden.
9. Cool on the baking sheet for 5 minutes before transferring to a rack.

Tips

• Avoid overfilling the centers.
• Chill the shaped dough briefly if it feels too soft.
• Let the preserves cool before stacking the cookies.

13. Mini Apple Cinnamon Cheesecakes

These individual apple cinnamon cheesecakes combine a buttery crumb crust with creamy cheesecake and tender cinnamon apples. The small portions make them convenient for holiday entertaining.

The apple topping gives each cheesecake a homemade finish without requiring complicated decoration. Serve chilled or slightly cool.

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 1 tablespoon granulated sugar

For the filling:

• 12 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

For the apples:

• 1 medium apple, peeled and finely diced
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon

How to Make

1. Heat the oven to 325°F and line a 12-cup muffin pan with liners.
2. Mix the graham crumbs, melted butter, and sugar.
3. Divide the mixture among six liners and press down firmly.
4. Beat cream cheese and sugar until smooth.
5. Add the egg, vanilla, and cinnamon and mix gently.
6. Divide the filling over the crusts.
7. Cook the diced apple, butter, brown sugar, and cinnamon in a small skillet for 3–4 minutes.
8. Spoon the softened apples over the cheesecake mixture.
9. Bake for 18–22 minutes, until the centers are just set.
10. Cool and refrigerate for at least 2 hours.

Tips

• Dice the apples very small so they soften quickly.
• Do not overbake the cheesecakes.
• Refrigeration makes them easier to serve neatly.

14. Vanilla Snowball Cookies

These delicate cookies are buttery, tender, and coated generously with powdered sugar. Their snowy appearance makes them naturally suited to a Christmas dessert spread.

The dough comes together quickly, and the finished cookies have a soft, crumbly texture with a gentle vanilla flavor.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pecans
• 1 cup powdered sugar for coating

How to Make

1. Heat the oven to 350°F and line a baking sheet with parchment.
2. Beat the butter and powdered sugar until smooth.
3. Mix in vanilla.
4. Gradually add flour and salt.
5. Fold in the chopped pecans.
6. Shape the dough into small balls.
7. Bake for 12–15 minutes, until the bottoms are lightly golden.
8. Cool for 5 minutes.
9. Roll the warm cookies gently in powdered sugar.
10. Once completely cool, roll them a second time for a snowy finish.

Tips

• Finely chopped nuts create a smoother cookie texture.
• Do not overbake; these cookies should stay pale.
• Coat twice for the classic snowy appearance.

15. Spiced Pear Upside-Down Cake

Thin pear slices create a beautiful pattern on top of this soft, warmly spiced cake. Cinnamon and nutmeg complement the fruit while brown sugar adds a gentle caramel note during baking.

Once inverted, the pear slices become the centerpiece, making this an attractive dessert without needing frosting or elaborate decoration.

Ingredients

For the topping:

• 3 medium pears, thinly sliced
• 1/3 cup packed brown sugar
• 3 tablespoons unsalted butter

For the cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

How to Make

1. Heat the oven to 350°F and grease a 9-inch round cake pan.
2. Melt the butter in the pan and sprinkle the brown sugar evenly over it.
3. Arrange the pear slices over the sugar.
4. Whisk flour, baking powder, cinnamon, nutmeg, and salt.
5. Beat butter and granulated sugar until fluffy.
6. Add eggs one at a time, then mix in vanilla.
7. Add the dry ingredients alternately with milk.
8. Spread the batter gently over the pears.
9. Bake for 40–45 minutes, until the center is set.
10. Cool for 10 minutes, then carefully invert onto a serving plate.

Tips

• Choose pears that are ripe but still firm.
• Let the cake cool briefly before turning it out.
• Place the serving plate firmly over the pan before flipping.

16. Chocolate Hazelnut Christmas Tart

A crisp chocolate pastry shell surrounds a smooth chocolate filling in this elegant holiday tart. Toasted hazelnuts provide a gentle crunch and balance the creamy center.

The tart looks polished on a dessert table but can be made ahead, making it useful when several dishes need attention before Christmas dinner.

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup powdered sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 1–2 tablespoons cold water

For the filling:

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 1/2 cup toasted chopped hazelnuts

How to Make

1. Combine flour, cocoa, and powdered sugar.
2. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Add the egg yolk and enough cold water to form a dough.
4. Chill for 30 minutes.
5. Roll out and fit into a 9-inch tart pan.
6. Prick the bottom with a fork and bake at 350°F for about 18 minutes.
7. Heat the cream until steaming but not boiling.
8. Pour over the chopped chocolate and let stand for 2 minutes.
9. Stir until smooth, then mix in the butter.
10. Pour into the cooled crust and sprinkle with toasted hazelnuts.
11. Refrigerate for at least 3 hours before slicing.

Tips

• Keep the pastry chilled while working with it.
• Chop the chocolate finely so it melts evenly.
• Allow the tart to sit at room temperature for about 15 minutes before serving.

17. Warm Cinnamon Sugar Donut Bites

These small baked donut bites are soft in the center and coated with buttery cinnamon sugar while still warm. They bring the comforting flavor of a classic cinnamon treat to a Christmas dessert table without requiring deep frying.

Serve them in a shallow bowl or festive ceramic dish while they are still slightly warm. They are particularly good for casual holiday gatherings where guests can grab one or two at a time.

Ingredients

For the donut bites:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 1/4 cup melted unsalted butter
• 1 teaspoon vanilla extract

For coating:

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons melted unsalted butter

How to Make

1. Heat the oven to 350°F and grease a mini muffin pan.
2. Whisk flour, sugar, baking powder, cinnamon, and salt.
3. In another bowl, whisk egg, milk, melted butter, and vanilla.
4. Combine the wet and dry mixtures until just incorporated.
5. Fill the mini muffin cups about two-thirds full.
6. Bake for 10–12 minutes, until lightly golden and springy.
7. Mix the sugar and cinnamon in a shallow bowl.
8. Brush each warm donut bite lightly with melted butter.
9. Toss gently in the cinnamon sugar until coated.
10. Serve warm.

Tips

• Do not overmix the batter or the bites can become dense.
• Coat them while warm so the cinnamon sugar adheres well.
• For the best texture, serve the same day.