When the holidays roll around, there’s nothing we look forward to more than baking. Whether we’re whipping up a plate of Christmas cookies, building a gingerbread house or making a batch of fudge, there’s no denying that festive treats are the most fun to make. That’s why you’ll find so many recipes in this roundup: Christmas cakes, festive cupcakes and even homemade holiday candies—we’ve got all the Yuletide treats you could ever need. Want to try something new this year? These adorable snow globe cheesecakes are a no-bake masterpiece. Each little cheesecake is topped with a glassy gelatin globe speckled silver glitter, as if freshly shaken. The best part is, you can eat every bit!

For these adorable cupcakes in holiday shapes, you don’t need to buy fancy molds or cutters. Simply roll foil into balls and tuck them into standard muffin cups. Using a box mix batter makes them even easier. This recipe makes a pair of the following six iconic holiday shapes: reindeer, gingerbread men, mittens, snowmen, angels and snowflakes. After baking, go to town decorating the cupcakes with frosting, candies and sprinkles. The results are very achievable and oh-so impressive!

A double-stack of peppermint-swirled bundts make for an impressive "hill" on which to place an adorable snowman. Sure, he's a little panicked dripping down the sides (!) — but we can't help but smile at his cute face.

A great project for kids, these vibrant popcorn treats don’t require any stovetop cooking. Make sure to let the popcorn mixture cool before adding the candy, so the pieces hold their shape and doesn't melt.

These sweet Hanukkah treats come together quickly and are easy to transport to a party or school event. The bars are quite gooey so be sure to let them cool completely before cutting. There are a lot of fun holiday sprinkle blends available online or you can make your own.

These gingerbread men are people-pleasers — you'll love how they hang around with lots of holiday spirit.

Crispy treats make an unexpected and sweet crust for cheesecake. Topped with strawberry Santa hats, these squares are sure to become a holiday favorite.

Red velvet and cream cheese frosting are a match made in heaven, and here we just changed the usual cake to a cookie for hand-held eating. The dark-red tree shapes get contrast from bright green frosting and are decorated with a gold star on top and colorful nonpareils. This recipe is written for decorations with a classic holiday motif, but feel free to use other candies or sprinkles if you like.

This showstopping holiday cake requires zero baking and is packed with luscious chocolate and coffee flavor. Make it up to one day in advance to save yourself some time on the big day.

This edible wreath is almost too pretty to eat (but seriously, you should dive in — it's delicious.) Crisp and crunchy meringue lies beneath a ruby red cranberry, raspberry and pomegranate sauce.

With their crunchy cereal exteriors and creamy peanut-butter-and-chocolate-hazelnut centers, these wintery pinecones are a delicious and easy way to serve your guests adorable holiday treats — without turning on your oven.

The simple shape of a dreidel is especially striking for slice and bake cookies; the key is to keep the colored dough frozen and firm and the uncolored dough soft but still chilled. You can bake the cookies right away or keep the entire log wrapped in the freezer, then slice off and bake cookies as needed!

This showstopper dessert gives Rudolph his proper due. The moist yellow cake with cocoa frosting and chocolate antlers has an extra magical touch: a red nose that lights up! Rolling a small LED light into the fondant nose gives it a brightness—you would even say it glows.

Despite the intricate design, these festive pinwheels are simple to create. The cream cheese in the cookie dough adds just the right amount of pliability, so you can cut, fold and shape with ease. We decorated the cookies with white, red and green coarse sanding sugar, sometimes called pearlized sugar, but you can feel free to swap in plain confectioners' sugar. They'll look stunning either way!

Kransekake is a show-stopping Scandinavian celebration dessert that literally means 'wreath cake.' The tower of ring-shaped cookies whimsically decorated with royal icing is worthy of being the center of any celebration.

Box cake mix becomes an extra-special wintry treat (perfect for any Christmas dessert spread!0 with the help of some marshmallows, chocolate and peppermint candy.

Brighten up your holiday table with this showstopping centerpiece dessert. The dough for the gingerbread house is both sturdy and delicious, and the recipe makes enough for the house and additional gingerbread people for decorating. The candy windows create a stunning stained-glass effect and add a pop of color, especially when lit from within by a flameless LED tealight or LED fairy lights (turn off the lights when not in use).

This beautiful tart will make a gorgeous centerpiece at your holiday party. Its lightly spiced pears wrapped in buttery puff pastry hide a surprise — a molten chocolate center.

As with most gingerbreads, this cake only gets better with time. When it's first baked, it will be light and cakey. If you wrap it and let it sit a day, it will become even more moist and the warm spices will intensify. Either way, it's homey and delicious and perfect for your holiday table. And if you don't have gingerbread cookies to decorate the bottom with, don't worry. This cake can easily stand alone and still impress.

Julekage is a Danish Christmas yeasted bread that's redolent of cardamom and cinnamon and chockablock with dried fruit, nuts, and candied orange peel. Don't be daunted by the lengthy ingredient list; you are likely to have many of the items on hand and the rest are grocery staples.

Peanut butter blossoms take on a delicious holiday transformation that's perfect for celebrating Hanukkah. Each cookie is coated in festive sprinkles and pressed with a chocolate gelt coin—a traditional Hanukkah present—while still warm. Soft and chewy, with melted chocolate in the center, these cookies are sure to get you in the spirit!

There are two types of buñuelos in Mexico: one is thin, crispy and covered in piloncillo syrup, and the other is crispy, shaped like a rosette or star and tossed in cinnamon sugar. This recipe is for the latter. Buñuelos de viento, or wind fritters, are traditionally eaten during the Christmas season and made in large quantities for posadas or Christmas parties. A little orange zest and optional orange liqueur in the batter add a touch of citrus.

Marzipan (or maçapão) was introduced to India by Portuguese colonizers who settled in Goa. What makes the Goan version special is the use of cashew nuts, which are grown locally and less expensive than the traditional almonds. The cashew marzipan is delicately flavored with rose water and just a hint of almond extract. It can be used in many ways and during the holidays, like Christmas, New Years and Easter, the marzipan is tinted and pressed into molds to make these fun and colorful little treats.

This festive pie has a crystal-clear peppermint filling, flaky chocolate crust and fluffy peppermint meringue. It's light and refreshing and just the thing to dazzle your guests at your next holiday function.

Whether you're short on time or just need a no-fuss solution to your holiday baking dilemma, Ree's Ugly Sweater Cake is the answer. It's just as festive as other holiday treats, but without any cake carving or sculpting—or special decorating techniques. You can even use a store-bought sheet cake if you need a dessert on the fly.

This traditional German dessert dazzled with candied fruit and nuts can be served plain or topped with powdered sugar or icing.

You can make this merry masterpiece with any type of cupcake you like (chocolate, vanilla or gingerbread all work well) but we highly recommend finishing them with our homemade ginger-molasses frosting. It adds just the right amount of gingerbread cookie flavor.

Rugelach fans, this festive wreath is perfect for your crowd, as the centerpiece-worthy treat is filled with sweetened cream cheese, figs and jam. Serve it with coffee or tea, and encourage guests to break off a cookie.

This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.

Try a new party trick this holiday season: pull-apart cupcakes! This recipe makes it easy — you can bake your favorite cupcakes or use store-bought.

With a single recipe you can fill your holiday cookie plate with four different varieties of treats. All it takes is a few tubes of store-bought dough and some festive chocolate candies.

Shake up your next holiday cookie swap with these fun edible plates. Fill with your favorite cookies, then just try to hold back the lick your plate clean jokes.

These homemade Hanukkah gelt just might be your new holiday tradition! You only need a mini muffin tin and some gold sprinkles. We like the richness of bittersweet chocolate, but you can easily swap in your favorite type.

Alex Guarnaschelli's recipe makes homemade cannoli preparation a breeze. Her No. 1 tip? Don't fill the shells with the cream until you are ready to eat them. A quick dusting of powdered sugar gives these traditional Italian pastries a snow-coated feel, festive for the holidays.

Haitian dark rhum gives this cake distinctive flavor. Rhum is made directly from sugarcane, rather than from molasses as rum is. Sugarcane is a staple crop in Haiti, so it’s used in many ways. Sugarcane rhum gives you more of a punch with herby, earthy flavors as compared to the sweeter, more syrupy taste of rum. Evaporated milk is also one of the key ingredients in rhum cake and helps keep it super-moist. Some cooks opt for a rhum frosting on the cake, but in this recipe rhum is simply brushed on the bottom to intensify the unique flavor. All-in-all this cake will make a grand finale to a holiday dinner.

Add a very festive touch to your cookie platter with Ree's cakey cookies. Sour cream in batter helps give the cookies a real melt-in-your-mouth texture, and cinnamon candies reminiscent of holly berries are the perfect finishing touch.

Trisha says it's the baking soda that makes this peanut brittle so light and crunchy. Act quickly because once you add the baking soda, it's time to pour the mixture on the sheets to harden.

The chefs in the Food Network Kitchen married the richness of cheesecake with the refreshing minty chocolate of grasshopper pie. Serve it in full portions or cut into minis for an elegant finish to a meal.

Want to win the next cookie swap? Wow everyone with this gigantic cookie-cake with an equally large chocolate kiss-shaped center.

Food Network Kitchen chefs replaced most of the cream cheese in a traditional cheesecake with one-percent cottage cheese, then added cocoa powder and just a touch of melted chocolate. The end result: a silky rich, deeply chocolatey dessert.

We love this dough for making the lattice crust for many reasons. The combination of shortening and butter makes the dough incredibly easy to work with and forgiving when cutting and weaving. Plus, the added vodka provides tenderness and depth of flavor, making it perfect for a variety of pie fillings.

Jack Hazan says, "This treasured recipe for sweet cream filo pastries, also known as sutlaj fingers, has been lovingly passed down from my mother, encapsulating generations of culinary wisdom and family tradition. Each layer of delicate filo is a tribute to the artistry and skill that define Syrian cooking. With its luscious filling and crisp, golden layers, this pastry isn't just food; it's a story, a heritage and a celebration. Whether you're serving it at a special gathering or savoring it during a quiet moment, this dish connects us to a rich cultural tapestry that I am honored to share. Enjoy a piece of my family's history, one delectable bite at a time."

These crispy cookies will give your full-fat recipe a run for its money. By adding some ground oats to whole wheat pastry flour, cutting the butter and adding some agave nectar, the chefs in Food Network Kitchen cut the fat and calories without sacrificing flavor.

This dessert takes the flavors and textures or Britain’s beloved sticky toffee pudding and transforms them into an irresistible sheet cake. It’s an easy-to-make, easy-to-serve dessert that will wow a crowd. We start with a rich date-infused batter like the original does, but instead of baking it individually we use a standard rimmed baking sheet. A homemade toffee sauce is generously drizzled over top, so it soaks in for a perfect moist and sweet cake. Serve the cake warm with even more toffee sauce and a dollop of lightly sweetened whipped cream for the full Anglo-American experience.