Festive Baking Recipes for Christmas and New Year Celebrations

Every nation celebrates with unique customs. A handful of Christmas and New Year baked goods have become beloved across the globe. Below are internationally renowned recipes that will delight your family and impress guests on Christmas Eve.

1. Traditional German Stollen

This classic German confection represents the Christ child wrapped in swaddling clothes. It is shaped distinctively and dusted with powdered sugar. Early stollen recipes were simple and low-calorie, containing no butter.

Baker Heinrich Drazdo introduced dried fruits and nuts into the dough. By then, rapeseed oil had been swapped for butter. The Dresden-style stollen gained fame, especially in Dresden itself, where an enormous stollen is baked every year as tradition.

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The butter stollen is regarded as the classic version. Preparation takes roughly three hours, and the recipe yields enough for eight people.

Ingredients for the dough

• High-grade wheat flour – 500 grams;
• Butter – 300 grams plus 50 grams for greasing;
• Cow's milk – 250 milliliters;
• Almond flour – 100 grams;
• Sugar – 85 grams;
• Fresh yeast – 50 grams;
• Salt – 3 grams;
• Spices – 5 grams. For a mildly spicy aroma, combine cardamom, nutmeg, and vanilla. For a richer blend, add cinnamon, ginger, cloves, anise, allspice, and coriander.

Filling ingredients

• Light raisins – 200 grams;
• Peeled dates – 100 grams;
• Candied fruits – 100 grams;
• Dried cranberries or cherries – 100 grams;
• Mixed nuts (almonds, hazelnuts, walnuts) – 100 grams;
• Zest of 1 lemon and 1 orange;
• Freshly squeezed juice of 1 orange – about 100 milliliters;
• Aromatic alcohol – 100 milliliters. Rum, brandy, or cognac work well.

For dusting

• Powdered sugar – 150 grams.

Prepare the filling first

1. Wash the raisins and dried cherries (or cranberries) thoroughly, then drain in a colander.
2. Finely chop the nuts.
3. Dice the candied fruits.
4. Finely grate the lemon and orange zest.
5. Squeeze the orange juice and combine it with the alcohol.
6. Mix all the ingredients and let them soak.

Making the dough

1. Mash the yeast with 1 teaspoon of sugar.
2. Warm the milk until it is lukewarm, about 40°C.
3. Pour 125 milliliters of milk over the yeast and set aside in a warm spot until the yeast dissolves.
4. In a separate bowl, combine the remaining sugar, flour, salt, and spices.
5. Once the yeast mixture has risen, add it to the dry ingredients along with the rest of the milk.
6. Knead the dough thoroughly.
7. Add the pre-softened butter.
8. Leave the dough in a warm place to rise.
9. When the dough has risen, incorporate the almond flour and mix well.
10. Combine the dough with the soaked filling. Mix thoroughly and transfer to a floured surface.
11. Divide the finished dough into two equal parts.
12. Flatten each portion into a 2‑centimeter‑thick oval layer.
13. Visually mark one‑third of the oval and press a line with the edge of your palm.
14. Fold the dough over along that line and place it on a baking sheet.
15. Let it rise again.

Bake the stollen at 200°C for 15 minutes, then lower the heat to 180°C and continue baking for 45 more minutes. If the top browns too quickly, cover with parchment paper to prevent burning.

Let the loaves cool completely, then brush generously with butter and roll in powdered sugar. You can add an extra dusting of sugar on top.

Wrap the baked stollen in parchment and let it ripen. Experienced bakers recommend storing it for at least one week to maximize aroma and flavor. Stollen can be kept for up to three months.

Popular stollen variations

• Almond stollen: rich in almonds, no raisins.
• Marzipan stollen: contains at least 5% persipan and marzipan.
• Poppy seed stollen: includes poppy seed filling.
• Walnut stollen: 200 grams of nuts per 1 kilogram of flour.
• Curd stollen: 400 grams of cottage cheese and 200 grams of butter per 1 kilogram of flour.
• Champagne stollen: raisins are pre‑soaked in champagne.

This fragrant treat is a perfect addition to any Christmas spread.

2. Gingerbread Cookies

A treat dating back to the Middle Ages is traditionally served at Christmas. Star‑ and man‑shaped gingerbread cookies are often used to decorate evergreen branches.

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The British believe ginger cookies have beneficial medicinal properties. Swedish monks once used them as a remedy for indigestion.

Honey or molasses is frequently added to the ingredients. The texture can range from dense to soft.

Classic recipe ingredients

• Liquid honey – 300 grams;
• Sugar – 250 grams;
• Butter – 200 grams;
• Flour – 750 grams;
• Chicken eggs – 4 pieces;
• Ground ginger – 10 grams;
• Cinnamon – 10 grams;
• Cocoa powder – 10 grams;
• Baking powder – 20 grams;
• Orange peel – 10 grams;
• Vanillin – 7 grams.

This quantity yields 10 servings. Follow these steps

1. Lightly beat the eggs.
2. Add softened butter, honey, and sugar.
3. Mix thoroughly.
4. Incorporate the dry ingredients.
5. Knead the dough well.
6. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
7. Unwrap and roll out the dough to a thickness of 5 to 7 millimeters.
8. Use cookie cutters to cut out shapes.
9. Place them on a parchment‑lined baking sheet.
10. Preheat the oven to 180°C and bake for 20 to 25 minutes.

Decorate the finished cookies with fondant or sugar icing as desired.

3. Iced Sugar Cookies

In Germany, these cookies are traditionally baked as “Plätzchen” with icing. During the Christmas season, they are sold at kiosks and shops. White icing with chocolate accents looks simple yet appealing.

Image: depositphotos.com

Cookie ingredients

• Wheat flour – 300 grams;
• Granulated sugar – 100 grams;
• Chicken egg – 1 piece;
• Butter – 150 grams;
• Baking powder – 5 grams;
• Rum essence – optional.

Simple dough preparation

1. In a large bowl, combine all dry ingredients.
2. Add softened butter and mix well.
3. Beat in the egg and add the essence if using.
4. Knead the dough thoroughly and form a ball.
5. Wrap in plastic wrap and refrigerate for 3 hours.
6. Let the dough rest at room temperature for a few minutes.
7. Dust the work surface and rolling pin with flour.
8. Roll out the dough to a thickness of 5 millimeters.
9. Cut out shapes with cookie cutters.
10. Transfer the shapes to a parchment‑lined baking sheet.
11. Bake in a preheated oven at 180°C for 10 minutes.

Sugar icing ingredients

• Powdered sugar – 150 grams;
• Lemon juice – 10 milliliters;
• Cold water – 15 milliliters.

Making the icing

1. Use a deep bowl.
2. Add the lemon juice.
3. Gradually mix in the water to the powdered sugar.
4. Adjust the water until the icing reaches a thick but spreadable consistency—neither too stiff nor too runny.

The icing sets quickly, so work in small batches. If it dries out, add a little water. Apply with a brush or a piping bag.

4. Christmas Log (Bûche de Noël)

This French dessert is traditionally served on Christmas Day. The custom stems from the symbolic burning of a cherry log, whose remains and ashes were kept in the home as a charm.

Image: depositphotos.com

The cake consists of a sponge roll, cream filling, and chocolate glaze.

Cream ingredients

• Powdered sugar – 400 grams;
• Softened butter – 150 grams;
• Cocoa powder – 50 grams;
• Salt – 5 grams;
• Cow's milk – 30 milliliters;
• Soft cottage cheese – 100 grams.

Place all ingredients in a bowl and beat with a mixer until smooth.

Sponge base ingredients

• Clarified butter – 30 milliliters;
• Cocoa powder – 75 grams;
• Premium wheat flour – 100 grams;
• Salt – 3 grams;
• Eggs – 5 pieces;
• Sugar – 150 grams;
• Vanilla extract – 5 grams.

Step‑by‑step preparation

1. In a bowl, combine flour, salt, and cocoa.
2. Grease a baking sheet with butter.
3. Beat the eggs with sugar until thick and white.
4. Add vanilla extract.
5. Gradually fold in the dry ingredients in two additions.
6. Spread the batter evenly on the baking sheet.
7. Bake in the oven for up to 10 minutes.
8. Turn the finished sponge onto a clean towel dusted with powdered sugar.
9. Roll the cake up in the towel and let it cool for about 15 minutes.
10. Unroll the cooled cake and moisten it with milk (for an adult version, replace milk with liqueur).
11. Spread the cream over the cake and roll it up again.
12. Wrap the roll in plastic wrap and refrigerate for 2 hours.

Chocolate glaze ingredients

• Heavy cream (30% fat) – 200 milliliters;
• Chocolate chips or chopped chocolate – 200 grams.

Preparing the glaze

1. Pour the cream into a metal saucepan and bring to a boil.
2. Remove from heat, add the chocolate, and let sit for 5 minutes.
3. Stir until smooth and let cool slightly.

Take the roll from the refrigerator and cut off a small piece at an angle to form a knot. Arrange the pieces to resemble a log, then coat with glaze. Return the cake to the refrigerator to set the glaze.

After 15 minutes, remove the log and draw bark‑like patterns on the glaze. Decorate further as you like.

5. Almond Pie

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A classic Norwegian dessert commonly served on Christmas Day.

Ingredients

• Chicken eggs – 6 pieces;
• Almond flour – 300 grams;
• Sugar – 250 grams;
• Zest of 1 lemon and 1 orange;
• Vanilla sugar – 15 grams;
• Cinnamon – 5 grams.

Preparation

• Grate the lemon and orange zest.
• Separate the yolks from the whites.
• Place the whites in the refrigerator. Mix the yolks with vanilla sugar.
• Beat the yolks until thick and pale.
• Fold in the almond flour, cinnamon, and zest.
• Remove the whites from the fridge and beat with sugar until stiff peaks form.
• Gently fold the whites into the yolk mixture.
• Transfer the batter to a greased pan and bake at 170°C.

The pie is done after about 30 minutes. Dust with powdered sugar and sprinkle with almond slivers before serving.

These authentic desserts, made with time‑tested recipes, will brighten your table and lift everyone's spirits. Have you decided which one to try? Let us know in the comments!