Christmas Recipes

Aidan Gallager, News

Smells wafting from the kitchen of ginger and of something sweet and warm from the oven. Christmas may have presents and family but it also has lots of delicious food. People from all around the world may have different food tradition for christmas and many people have their own recipes just for a christmas feast. Some people think of cooking as an essential part of christmas. Many children as tradition go and bake with their parents and grandparents. 

One of the most iconic christmas desserts is gingerbread. Some people may make gingerbread houses or gingerbread cookies and some even make gingerbread cake

Old-fashioned Gingerbread cake

  • 1 ¾ cups plus 2 Tablespoons all-purpose flour
  • 1 ½ tsp. Baking Soda
  • 2 ¼ tsp ground ginger
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • Pinch of salt
  • 5 Tablespoons butter, softened at room temperature
  • ⅓ cup sugar
  • 1 large egg
  • ¾ cup dark molasses
  • ¾ cup cold water

For whipped cream on top optional:

  • 1 cup heavy cream
  • ⅛ cup maple sugar


Heat the oven to 350 degrees. Butter an 8×8 cake pan. Sift together the flour, baking soda, ginger, cloves, cinnamon, and salt onto a sheet of wax paper. Set aside.

In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg. Scrape down the sides of the bowl and pour in molasses, beating all the white. Add half the dry ingredients and mix until well combined. Mix in the rest of the dry ingredients. Slowly pour in the cold water. 

Pour batter into prepared pan and bake until a toothpick comes out clean should take 35-40 minutes. Let cool in the pan for a bit before serving. 

For the whipped cream on top optional:

Beat the cream until thickened. Slowly pour in the syrup and continue beating until the cream cream can hold a soft peak.

 Recipe from personal collection

 Another famous christmas recipe is eggnog. People typically have eggnog around the house just for people to drink during parties or on christmas.


  • 3 large eggs plus 2 large egg yolks
  •  3/4 cup sugar
  • Kosher salt
  • 3 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon freshly ground nutmeg, plus more for sprinkling
  • Finely grated lemon zest, for serving, optional


  1. Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.


  1. Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.


  1. Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.


  1. Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.

Recipe used from food network


Bliss Bonner said “My favorite christmas recipe is sugar cookies because you get to decorate them.” Many people during the christmas season decorate christmas cookies. There is a variety or designs people decorate their cookies with such as Santa Claus and snowmen and then frosting on top for the color.  

  • 1 cup unsalted butter softened to room temperature (226g)
  • 1 cup sugar (200g)
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 2 1/2 cups all-purpose flour (315g)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt

Sugar Cookie Frosting

  • 3 cups powdered sugar, sifted (375g)
  • 3-4 Tablespoons milk
  • 2 Tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract
  • Gel food coloring optional
  • Additional candies and sprinkles for decorating optional



  1. Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
  2. Add egg and vanilla extract and beat until completely combined.
  3. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
  4. Gradually add dry ingredients into wet until completely combined.
  5. Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that’s OK!).
  6. Cover with clear wrap and mold into a disk.  Repeat with remaining cookie dough in another piece of cling wrap.  Transfer dough to refrigerator and chill for at least 2-3 hours3
  7. Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.  Set aside.
  8. Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface.  Lightly flour the dough and roll out to 1/8″ (for thinner, crispier cookies) or 1/4″ (for thicker, softer cookies).  Continue to add flour as needed both on top of and beneath the dough so that it doesn’t stick.
  9. Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.4 
  10. Bake on 350F (175C) for 9-10 minutes5, or until edges just begin to turn lightly golden brown.
  11. Allow cookies to cool completely on cookie sheet before moving and frosting.

    Sugar Cookie Frosting

    1. Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.  
    2. If coloring the frosting, divide into bowls and color as desired at this point.
    3. Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).  
    4. Pipe frosting on cookies and decorate with decorative candies, if desired.
    5. Allow frosting to harden before enjoying (this took several hours for me and may vary for you depending on the consistency of your frosting)
    6. Keep uneaten cookies sealed in an airtight container at room temperature.  

    Recipe from Sugar Spun Run