Best Dessert Recipes for the Holiday Season

candy canes2015 is almost over, but we can’t forget about all of the wonderful end-of-the-year holidays. Whether you’re celebrating Christmas, Hanukkah or Kwanzaa, here are some dessert recipes that will keep you full into the New Year!

Indulgent and balanced, these recipes offer a delicious mix of old-time favorites and new experiences for the whole family to enjoy.

Raisin Farfel Kugelkugel

A delicious dessert to end a night of holiday cheer, this kugel is designed to tingle the taste buds with delightful cinnamon flavor.



2 cups farfel

6 eggs, beaten

1/2 cup raisins

1/2 teaspoon salt

1 cup white sugar

2 tablespoons ground cinnamon

4 tablespoons butter


  1. Preheat oven to 350° F. Grease an 8×8 inch baking dish.
  2. Soak farfel in water 10 minutes. Drain.
  3. Add beaten eggs into the bowl of farfel and let stand 10 minutes. Stir in raisins, salt, sugar, cinnamon and butter. Transfer mixture to prepared dish.
  4. Bake at 350° F for 50 to 60 minutes.

Favorite Old Fashioned Gingerbread

Reminiscent of tgingerbreadhe flavors of a gingerbread house, this favorite treat is a mix of holiday spices that can be enjoyed with a cup of eggnog.



1/2 cup white sugar

1/2 cup butter

1 egg

1 cup molasses

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 cup hot water


  1. Preheat oven to 350° F. Grease and flour a 9-inch square pan.
  2. In a large bowl, cream together the sugar and butter. Beat in the egg and mix in the molasses.
  3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  4. Bake 1 hour in the preheated oven until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Big Soft Ginger Cookies


Ginger-related desserts reign supreme during this time of the year. If you’re tired of decorating the houses, and you’ve eaten enough of the bread, these cookies are the perfect ginger dessert to end a day of holiday shopping.



2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water


  1. Preheat oven to 350° F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg and then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Granny Kat’s Pumpkin Roll

Pumpkin pie may be a popular dpumpkin rollish around this time of year, but this pumpkin roll is a recipe to not miss out on! With delicious cream cheese filling to add extra sweetness, this dessert is sureto satisfy every sweet tooth.



3/4 cup all-purpose flour

1 cup white sugar

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 cup pumpkin puree

3 eggs

1 teaspoon lemon juice

1 (8 ounce) package of cream cheese, softened

1/4 cup butter

1 teaspoon vanilla extract

1 cup confectioners’ sugar


  1. Preheat oven to 375° F. Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
  2. In a large bowl, mix together flour, sugar, baking soda and pumpkin pie spice. Stir in pumpkin puree, eggs and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  3. Bake at 375° F for 15 minutes.
  4. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time) and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Recipe Sources:

Raisin Farfel Kugel via

Favorite Old Fashioned Gingerbread via

Big Soft Ginger Cookies via

Granny Kat’s Pumpkin Roll via

Image Sources:

Candycane hearts via

Raisin Kugel via

Gingerbread via

Ginger Cookies via

Pumpkin Roll via



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s