It’s Christmas time and we are all bringing out our baking supplies to bake great Christmas meals. People usually spend lots of time figuring out what desserts they want to have and making time to bake them. Here are three easy Christmas baking ideas that you can use to make delicious baked goods. 

The first fun and festive Christmas dessert is a “Peppermint Icebox Pie.” This pie doesn’t even require you to turn on the oven! Also, this pie also serves 8 people. For this recipe you are making it all; the crust, the filling, and the topping. This pie requires 40 minutes of prepping and 3 hours for letting the pie chill in the refrigerator. Even though this cake takes a long time to be ready it is a very easy recipe and everyone should try it. 

For people whose favorite movie is Elf, this one will be a favorite for you. This baking item is called “Buddy The Elf Cookies.” These cookies are very fun and easy. They only take 5 minutes to prep and a total of  30 minutes to make this dessert. At first, you may think that these cookies are gross because they have noodles in them, but once you take one bite, you will love them. 

The last dessert is a very easy and fun recipe that takes only 20 minutes to prep and 50 minutes to bake. This recipe is called the “Kringle Krinkles.” These cookies are made by swirling two types of dough together (red velvet and green-dyed vanilla). These cookies also feed up to 48 people! If you want an easy cookie that feeds many people, choose this amazing and festive recipe!

These delightful baking ideas will leave you with a smile on your face. They are easy and very low-stress baking ideas that will leave you smiling with thrill. These recipes will make your and your family’s Christmas spectacular and even more memorable during such unexpected times.

Recipes:

Peppermint Icebox Pie-

INGREDIENTS

Crust

25 chocolate Oreo cookies

1/4 tsp. Kosher salt

5 tbsp. unsalted butter, melted

Filling

12 oz. cream cheese, at room temperature

1 (7.5-oz.) container marshmallow creme

1 tbsp. peppermint extract

1 1/2 c. heavy cream

3/4 c. confectioners’ sugar

6 drops red food coloring

Topping

1 c. heavy cream

1/4 c. confectioners’ sugar

Candy: crushed starlight mints

DIRECTIONS

Make the crust: Pulse cookies in a food processor until fine crumbs form, 10 to 15 times. Add salt and butter, and pulse to combine, 8 to 10 times. Press crumb mixture into a 9″ pie plate.

Make the filling: Beat cream cheese with an electric mixer on medium speed until smooth, 2 to 3 minutes. Add marshmallow creme and peppermint extract, and beat until combined. In a separate bowl, beat cream and sugar with an electric mixer on high speed until very stiff peaks form, 1 to 2 minutes. Gently fold cream mixture into cream cheese mixture. Gently fold in food coloring. (For swirls, add a few extra drops of food coloring before spooning filling into piecrust; do not mix in—just stir once and then spoon out of the bowl.) Spoon filling into prepared crust. Cover and chill at least 3 hours or up to overnight.

Make topping: Whip cream and sugar with an electric mixer on high speed until soft peaks form, 1 to 2 minutes; spoon over pie.

Garnish with crushed mints.

Buddy The Elf Cookies

INGREDIENTS

1 (12-oz.) bag white chocolate chips

3 c. crispy chow mein noodles

1/2 c. marshmallow bits

chocolate syrup

rainbow sprinkles

DIRECTIONS

Melt white chocolate in 30-second intervals in the microwave, stirring in between, until melted (about 2 minutes). Pour into a large bowl and toss with chow mein noodles and marshmallow bits.

Drop spoonfuls of mixture onto a parchment-lined baking sheet. Top with a drizzle of fudge sauce and rainbow sprinkles and refrigerate until set, about 15 minutes.

Kringle Krinkle

INGREDIENTS

FOR THE RED VELVET DOUGH

1 box red velvet cake mix

1/3 c. canola or vegetable oil

2 large eggs

FOR THE GREEN VANILLA DOUGH

1 box white cake mix

1/3 c. canola or vegetable oil

2 large eggs

1 tsp. pure vanilla extract (optional)

10 drops green food coloring

FOR DECORATION

1 c. powdered sugar

DIRECTIONS

Preheat oven to 350°.

Make the red velvet cookie dough: In a large mixing bowl, stir together cake mix, oil, and eggs and mix until combined. Set aside.

Make the green vanilla dough: In another mixing bowl, stir together cake mix, oil, eggs, vanilla, and food coloring and mix until combined.

Refrigerate both kinds of dough for 20 to 25 minutes. Then, add the red velvet dough to the green vanilla dough, twisting the two together using your hands, kneading just enough to create a swirled, marbled effect.