Festive Season Baking Recipes

festive recipes

Ok. Don’t @ us, but these are all regular recipes. You only have to decorate them festive to call them festive recipes! We’ll start off easy…

Cake Pops


  • Cake Mix
  • Lollipop Sticks
  • Things to decorate; chocolate, frosting, sweets etc.


  1. Head down to your local Target and pick up a cake mix to save yourself the effort.
  2. Follow the box instructions to bake the cake.
  3. Follow the box instructions to make the frosting.
  4. Crumble the cake into the frosting in a large bowl.
  5. Roll the mixture into circles, place onto lollipop sticks and leave overnight in the fridge to set.
  6. Remove cake pops from fridge, and cover in your favorite melted chocolate.
  7. Decorate as desired! Try using green frosting to make a Christmas tree, and add some sprinkles!

Gingerbread Cookies


  • 3 cups flour 
  • 2 teaspoons Ginger, Ground
  • 1 teaspoon Cinnamon, Ground
  • 1 teaspoon baking soda 
  • 1/4 teaspoon Nutmeg, Ground
  • 1/4 teaspoon salt 
  • 3/4 cup (1 1/2 sticks) butter, softened 
  • 3/4 cup firmly packed brown sugar 
  • 1/2 cup molasses 
  • 1 egg 
  • 1 teaspoon Pure Vanilla Extract
  • Sprinkles
  • Ready to Use Piped Icing


  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
  2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
  3. Add molasses, egg and vanilla; mix well.
  4. Gradually beat in flour mixture on low speed until well mixed.
  5. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  6. Preheat oven to 350°F.
  7. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into desired men shapes with 5-inch cookie cutter.
  8. Place 1 inch apart on ungreased baking sheets.
  9. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown.
  10. Cool on baking sheets 1 to 2 minutes.
  11. Remove to wire racks; cool completely.
  12. Decorate cooled cookies as desired.
  13. Store cookies in airtight container up to 5 days.



  • 110g Softened Butter
  • 110g Golden Caster Sugar
  • 2 Large Eggs
  • ½ Tsp Vanilla Extract
  • 110g Self-Raising Flour
  • 150g Softened butter
  • 300g Icing sugar
  • 1 Tsp Vanilla Extract
  • 3 tbsp milk
  • 12 White Marshmallows
  • Black Icing Pen
  • 12 Pieces Of Candied Peel
  • 36 M&M’s
  • 12 Matchmakers, Snapped In Half


  1. Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases. 
  2. Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
  3. Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
  4. Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
  5. To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
  6. Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
  7. Spoon or pipe onto the cooled cupcakes.
  8. Add one marshmallow to the top of each cake, drawing on eyes and mouth with a black icing pen.
  9. Add matchmakers as arms, M&M’s as buttons, and one candied peel to each marshmallow as a nose.

Cookies? Check. Cake Pops? Check. Snowman Cupcakes? Check. What more does your Christmas party need!?

Words: Natasha Fountain | Featured Photo: Better Homes and Gardens

Check out some of our other festive articles here and follow along with us on Twitter using #MDRNChristmas and #25DaysOfMDRNChristmas