✔ Updated · 113 Christmas recipes: dinner, cookies, gifts + timeline
These Christmas recipes cover the whole season, from the ham or prime rib and every side to cookies, candy, drinks and Christmas morning breakfast.
A classic American Christmas dinner is glazed ham or prime rib with mashed potatoes, a green vegetable, a casserole, rolls, cranberry or horseradish sauce and a dessert such as pecan pie or a yule log, plus a tray of cookies. Make cookies, candy, sauces and desserts ahead, assemble casseroles on Christmas Eve, and roast the main on the day.
- Most-baked cookies: sugar cookies, gingerbread men, snickerdoodles, peanut butter blossoms, snowballs, spritz and shortbread.
- Make ahead: cookie dough, candy, cranberry sauce, horseradish cream, pies, trifle, casseroles and overnight breakfast casseroles.
- Food safety: heat a fully cooked ham to 140°F; cook beef, pork, lamb and fresh ham to 145°F with a 3-minute rest, and poultry to 165°F. Refrigerate leftovers within 2 hours.
Each card links to a full recipe or gives a quick how-to, with a timeline, roast chart and baking schedule below.
Christmas Dinner Mains
The roast is the anchor of Christmas dinner. Cook turkey and chicken to 165°F; heat a fully cooked ham to 140°F, or cook a fresh ham to 145°F; and cook beef, pork and lamb roasts to at least 145°F with a 3-minute rest. Times are in the roast chart below.
1. Brown Sugar Glazed Ham
A spiral-sliced, fully cooked ham brushed with a brown sugar, honey and Dijon glaze, the easiest centerpiece for a crowd.
How: Wrap a fully cooked spiral ham cut side down in foil and heat at 325°F (about 10 to 14 minutes per lb) until it reads 140°F. Brush with 1 cup brown sugar, 1/4 cup honey and 2 Tbsp Dijon and bake uncovered 10 to 15 minutes more. A fresh, uncooked ham must reach 145°F, then rest 3 minutes.
2. Texas Roadhouse Prime Rib
Copycat steakhouse prime rib: a bone-in rib roast marinated a day or two ahead, seared hot, then slow-roasted for edge-to-edge pink slices.
Get the recipe →
3. Beef Wellington Without Mushrooms
Seared beef tenderloin wrapped in prosciutto, garlicky spinach and puff pastry, with a Dijon-horseradish paste instead of mushroom duxelles.
Get the recipe →4. Roast Turkey
A butter-and-herb roast turkey with crisp skin, for families who want a second Thanksgiving-style bird at Christmas.
How: Rub a thawed, patted-dry turkey with butter, salt and herbs and roast breast-side up at 325°F (about 3 to 3 3/4 hours for 12 to 14 lb, unstuffed) until the thickest part of the thigh reads 165°F. Rest 20 to 30 minutes before carving.
5. Roast Beef Tenderloin
A whole center-cut tenderloin roasts in under an hour and slices into tender, elegant medallions for a smaller Christmas table.
How: Tie a trimmed 4 to 5 lb tenderloin, rub with oil, salt, pepper and garlic, sear on all sides, then roast at 425°F for about 30 to 45 minutes until the center reads at least 145°F. Rest at least 3 minutes (10 is better) and serve with horseradish cream.
6. Roast Leg of Lamb
Bone-in leg of lamb studded with garlic and rosemary, a classic Christmas roast in Britain, Ireland and much of Europe.
How: Cut small slits in a 5 to 7 lb bone-in leg, push in garlic slivers and rosemary, rub with oil, salt and pepper and roast at 325°F (about 20 to 25 minutes per lb) until it reads at least 145°F. Rest 3 minutes or longer before carving.
7. Herb Roast Pork Loin
A boneless pork loin with a garlic, rosemary and mustard crust that slices cleanly and costs far less than beef.
How: Rub a 3 lb boneless pork loin with Dijon, garlic, chopped rosemary, salt and pepper and roast at 375°F for about 1 hour, until the center reads 145°F. Rest 3 minutes, then slice and serve with the pork gravy below.
8. Sour Cream Lasagna
A make-ahead Christmas Eve lasagna with a beef and Italian sausage sauce and a creamy sour cream and parmesan layer instead of ricotta.
Get the recipe →
9. IKEA Swedish Meatballs
Copycat Swedish meatballs in a creamy gravy, a staple of the Scandinavian Christmas buffet (julbord) that also works as a party appetizer.
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10. Red Lobster Shrimp Scampi
Copycat garlic-butter shrimp scampi, a quick dish for an Italian-American Christmas Eve seafood dinner.
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11. Lobster Tails
How to cook lobster tails (broiled, baked, boiled or grilled) for a special Christmas Eve or surf-and-turf dinner.
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12. Ruth's Chris Stuffed Chicken
Copycat steakhouse chicken breasts stuffed with cream cheese, cheddar, ranch and thyme, baked to 165°F; a good main for a small group.
Get the recipe →13. Vegetarian Nut Roast
A savory loaf of nuts, mushrooms, lentils and herbs, the classic meat-free Christmas main that slices like a roast.
How: Mix 2 cups chopped mixed nuts, 1 cup cooked lentils, 2 cups sautéed onion, mushrooms and celery, 1 1/2 cups breadcrumbs, 1 cup grated cheese, 2 eggs, thyme, sage and salt. Pack into a lined loaf pan and bake at 350°F for 45 to 55 minutes. Rest 10 minutes and slice.
14. Stuffed Portobello Mushrooms
Cheesy stuffed portobello caps that make a quick vegetarian main or an easy extra side next to the roast.
Get the recipe →Christmas Side Dishes
Potatoes, a green vegetable, something sweet and warm rolls cover every plate. Many of these can be assembled the day before and baked while the roast rests.
15. Creamy Mashed Potatoes
Rich mashed potatoes with butter, warm cream and sour cream, the essential partner for ham, prime rib and gravy.
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16. Funeral Potatoes
A creamy, cheesy hash brown casserole under a buttery cornflake crust; a holiday-ham classic that you assemble a day ahead.
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17. Cracker Barrel Hashbrown Casserole
The copycat cheesy hash brown casserole from the country restaurant, great with Christmas ham or brunch.
Get the recipe →
18. Hasselback Potatoes
Thinly sliced, accordion-style roast potatoes with crisp edges and buttery centers that look festive on the platter.
Get the recipe →19. Yorkshire Puddings
Puffy, crisp popovers baked in hot beef drippings, the traditional British partner for prime rib and roast beef.
How: Whisk 1 cup flour, 1 cup milk, 3 eggs and 1/2 tsp salt; rest 30 minutes. Heat 1 tsp beef drippings or oil in each cup of a 12-cup muffin tin at 450°F until smoking, pour in the batter and bake 18 to 20 minutes without opening the oven.
20. Horseradish Cream Sauce
Cool, sharp horseradish cream for prime rib, tenderloin and Wellington; it tastes better made a day ahead.
How: Stir 1 cup sour cream with 3 Tbsp prepared horseradish, 1 Tbsp Dijon, 1 tsp lemon juice, a pinch of salt and chopped chives. Chill at least 1 hour; keeps 3 to 4 days.
21. Patti LaBelle's Macaroni and Cheese
Inspired by the singer's famous holiday mac: a rich five-cheese baked macaroni that can be assembled the day before.
Get the recipe →
22. Trisha Yearwood Crockpot Mac and Cheese
Slow cooker mac and cheese with sharp cheddar and evaporated milk that frees up the oven on Christmas Day.
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23. Sweet Potato Casserole
Buttery mashed sweet potatoes with brown sugar and cinnamon under pecans and toasted marshmallows; perfect next to glazed ham.
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24. Pepperidge Farm Stuffing
A copycat of the boxed classic: herb stuffing cubes baked with butter, onion, celery and broth until crisp on top.
Get the recipe →25. Roasted Brussels Sprouts
Caramelized Brussels sprouts finished with balsamic, dried cranberries and pecans for a red-and-green holiday side.
How: Halve 2 lb Brussels sprouts, toss with 3 Tbsp olive oil, salt and pepper and roast cut side down at 425°F for 20 to 25 minutes until browned. Toss with 1 Tbsp balsamic, 1/3 cup dried cranberries and toasted pecans.
26. Cracker Barrel Green Beans
Copycat country-style green beans simmered low and slow with bacon and onion until soft and smoky.
Get the recipe →
27. Cracker Barrel Baby Carrots
Copycat soft, sweet and buttery glazed baby carrots, on the stove or in the slow cooker.
Get the recipe →28. Homemade Cranberry Sauce
Bright, jammy cranberry sauce for turkey, ham and leftover sandwiches; it keeps a week in the fridge.
How: Simmer a 12 oz bag of cranberries with 1 cup sugar and 1 cup water or orange juice for about 10 minutes, until most berries pop. Add orange zest and cool; it thickens as it chills.
29. Roast Pork Gravy
Pan gravy built on the roasting drippings with butter, flour and stock, for pork loin, ham or mashed potatoes.
Get the recipe →
30. Texas Roadhouse Rolls
Copycat soft, sweet yeast rolls brushed with butter; bake and freeze them up to a month ahead.
Get the recipe →
31. Red Lobster Cheddar Bay Biscuits
Copycat garlicky cheddar drop biscuits, a quick no-yeast bread for Christmas dinner or a seafood Christmas Eve.
Get the recipe →
32. Ambrosia Fruit Salad
A retro Southern holiday salad of oranges, pineapple, coconut, marshmallows and creamy dressing; mix it the night before.
Get the recipe →
33. Watergate Salad
No-cook pistachio fluff with pineapple, marshmallows and nuts; its green color suits the Christmas buffet.
Get the recipe →Christmas Appetizers and Party Food
Set these out while the roast cooks or build a whole Christmas party around them. Keep cold dips and deviled eggs in the fridge until serving, and do not leave them out more than 2 hours.
34. Spinach Artichoke Dip
Hot, creamy dip with spinach, artichokes and plenty of cheese; assemble a day ahead and bake before guests arrive.
Get the recipe →
35. Bacon Ranch Cheese Ball
Inspired by The Pioneer Woman: cream cheese, sharp cheddar and ranch rolled in bacon and scallions, made a day ahead.
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36. Southern Deviled Eggs
Inspired by Paula Deen: creamy, tangy-sweet deviled eggs with relish and mustard, made the day before and kept cold.
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37. Bisquick Sausage Balls
Three-ingredient sausage and cheddar bites, a Southern Christmas morning and party favorite that freezes well before baking.
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38. Million Dollar Dip
A cold, creamy party dip with cheddar, bacon, almonds and green onion, ready in minutes for crackers.
Get the recipe →39. Baked Brie with Cranberry
Melty brie topped with cranberry sauce and baked in puff pastry, a festive appetizer that needs only four ingredients.
How: Top an 8 oz wheel of brie with 1/3 cup cranberry sauce and chopped pecans, wrap in a sheet of thawed puff pastry, brush with beaten egg and bake at 400°F for 20 to 25 minutes until deep golden. Rest 10 minutes and serve with crackers.
40. Classic Shrimp Cocktail
Chilled poached shrimp with a sharp homemade cocktail sauce, a make-ahead starter for Christmas Eve.
How: Poach 1 lb large peeled shrimp in simmering salted water with lemon for 2 to 3 minutes, just until pink and opaque, then chill in ice water. Serve with 1/2 cup ketchup mixed with 2 Tbsp horseradish, lemon juice and a dash of Worcestershire. Keep on ice.
Christmas Cookies and Baking
A mix of soft, crisp, rolled, pressed and no-bake cookies for trays, tins and cookie swaps. The baking schedule below shows how far ahead each one can be made.
41. Easy Sugar Cookies
Soft, chewy sugar cookies rolled in sparkling sugar with no chilling and no cutters; tint the sugar red and green.
Get the recipe →42. Gingerbread Men
Crisp-edged, soft-centered molasses gingerbread cookies for cutting, decorating and hanging on the tree.
How: Beat 6 Tbsp butter with 3/4 cup brown sugar, 1 egg, 1/2 cup molasses and 2 tsp vanilla. Mix in 3 cups flour, 1 Tbsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, 3/4 tsp baking soda and 1/4 tsp salt. Chill 2 hours, roll 1/4 inch thick, cut and bake at 350°F for 8 to 10 minutes.
43. Snickerdoodles
Soft, buttery cinnamon-sugar cookies with crackly tops, one of the easiest cookies for a holiday tray.
Get the recipe →
44. Pizzelle
Thin, crisp Italian waffle cookies flavored with anise or vanilla and dusted with powdered sugar; a Christmas tradition in many Italian-American homes.
Get the recipe →45. Spritz Cookies
Buttery pressed cookies in wreath, tree and star shapes; one batch fills several tins.
How: Beat 1 cup soft butter with 2/3 cup sugar, 1 egg, 1 tsp vanilla and 1/2 tsp almond extract, then mix in 2 1/4 cups flour and 1/2 tsp salt. Press onto cool, ungreased sheets, add sprinkles and bake at 375°F for 7 to 9 minutes, until the edges just color.
46. Peanut Butter Blossoms
Soft peanut butter cookies rolled in sugar with a chocolate kiss pressed into each one straight from the oven.
How: Roll 1-inch balls of peanut butter cookie dough in sugar and bake at 375°F for 8 to 10 minutes. Press an unwrapped chocolate kiss into the center of each cookie immediately, then let them cool completely so the chocolate sets.
47. Snowball Cookies
Also called Russian tea cakes or Mexican wedding cookies: buttery nut shortbread balls rolled twice in powdered sugar.
How: Mix 1 cup soft butter, 1/2 cup powdered sugar, 1 tsp vanilla, 2 1/4 cups flour, 3/4 cup finely chopped pecans or walnuts and 1/4 tsp salt. Roll 1-inch balls and bake at 350°F for 12 to 15 minutes, until the bottoms are lightly golden. Roll in powdered sugar while warm and again once cool.
48. Butter Shortbread
Three-ingredient Scottish-style shortbread that is crisp, rich and keeps for two weeks in a tin.
How: Beat 1 cup soft butter with 1/2 cup sugar, then mix in 2 cups flour and 1/4 tsp salt. Press into an 8 or 9-inch pan, prick with a fork and bake at 325°F for 30 to 40 minutes until pale golden. Cut into wedges or fingers while still warm.
49. Jam Thumbprint Cookies
Tender butter cookies with a jewel of raspberry or apricot jam in the center, festive on any cookie plate.
How: Roll 1-inch balls of butter cookie dough, press a deep thumbprint into each and fill with 1/2 tsp jam. Bake at 350°F for 12 to 15 minutes until the edges are lightly golden.
50. Chocolate Crinkle Cookies
Fudgy cocoa cookies rolled in powdered sugar that crack into snowy tops as they bake.
How: Chill a fudgy cocoa cookie dough for at least 2 hours (or overnight). Roll 1-inch balls in granulated sugar, then thickly in powdered sugar, and bake at 350°F for 10 to 12 minutes, until the edges are set but the centers are still soft.
51. Rugelach
Flaky cream cheese pastry rolled around a nut, cinnamon and raisin filling; a Hanukkah favorite that belongs on every holiday tray.
Get the recipe →
52. Grated Vienna Cookies
A grated butter dough baked around a thick layer of blackcurrant jam, then cut into squares and dusted with powdered sugar.
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53. White Chocolate Macadamia Nut Cookies
Chewy cookies loaded with white chocolate chips and buttery macadamia nuts; add dried cranberries for Christmas color.
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54. Buckeye Brownie Cookies
Fudgy brownie-mix cookies with a creamy peanut butter filling, inspired by Ohio buckeye candies.
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55. Devil's Food Fudge Cookies
Chewy chocolate cookies made from a boxed cake mix in about 15 minutes, handy for last-minute cookie swaps.
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56. Peanut Butter Cornflake Cookies
No-bake peanut butter and cornflake clusters, a quick cookie the kids can help make.
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57. Panera Kitchen Sink Cookies
Copycat giant cookies packed with chocolate, caramel, pretzels and more; one cookie is a gift on its own.
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58. McDonald's Chocolate Chip Cookies
Copycat soft, thick drive-thru chocolate chip cookies; freeze the dough balls and bake as needed through December.
Get the recipe →Christmas Desserts
A showstopper for the table plus a make-ahead option or two. Custard and cream desserts must stay in the fridge until serving.
59. Yule Log (Bûche de Noël)
A chocolate sponge rolled around whipped cream and frosted with ganache to look like a log, the classic French Christmas cake.
How: Bake a thin chocolate sponge in a lined 15×10-inch pan at 375°F for 10 to 12 minutes. Roll it up warm in a towel dusted with cocoa and cool. Unroll, spread with sweetened whipped cream, roll again and cover with chocolate ganache, dragging a fork through it for bark. Chill until serving.
60. Christmas Trifle
Layers of cake, berries, custard and whipped cream in a glass bowl; it is better made the day before.
How: Layer cubes of pound cake or sponge, raspberry jam or berries, 4 cups cold vanilla custard or pudding and sweetened whipped cream in a trifle bowl, repeating twice. For adults, sprinkle the cake with a little sherry. Chill at least 4 hours or overnight.
61. Pecan Pie
A classic Southern pecan pie with a gooey, caramel-like filling and a crisp toasted-pecan top.
How: Whisk 3 eggs, 1 cup corn syrup, 1 cup sugar, 2 Tbsp melted butter and 1 tsp vanilla. Stir in 1 1/2 cups pecans, pour into an unbaked 9-inch crust and bake at 350°F for 60 to 70 minutes, until the center is set with only a slight jiggle. Cool at least 2 hours.
62. Easy Pie Crust
A flaky all-butter crust from five ingredients for every pie on this list; the dough freezes for up to 3 months.
Get the recipe →
63. Costco Pumpkin Pie
A copycat of the warehouse club pumpkin pie with a silky, well-spiced custard, as welcome at Christmas as it is in November.
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64. Baileys Chocolate Mousse
Silky dark chocolate mousse with Irish cream liqueur for adults, with an alcohol-free swap for the kids.
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65. Sara Lee Cheesecake
Copycat freezer-aisle cheesecake with a graham crust and sour cream topping; top it with cherry or cranberry sauce.
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66. No-Bake Oreo Cheesecake
A creamy cookies-and-cream cheesecake that sets in the fridge, so the oven stays free for the roast.
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67. Cracker Barrel Coca-Cola Cake
Copycat moist chocolate sheet cake with a fudgy cola frosting that feeds a crowd.
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68. Magnolia Bakery Banana Pudding
Copycat no-bake layers of vanilla pudding, whipped cream, wafers and bananas, made the day before.
Get the recipe →
69. Starbucks Cake Pops
Copycat vanilla cake pops; dip them in red, green or white candy melts to turn them into Christmas ornaments.
Get the recipe →Christmas Candy and Edible Gifts
Homemade candy keeps well, packs into tins and jars, and makes the easiest teacher, neighbor and host gifts. Label anything containing nuts.
70. Peppermint Bark
Layers of dark and white chocolate topped with crushed candy canes; break it into shards for gift bags.
How: Spread 12 oz melted semisweet chocolate on a parchment-lined sheet and chill 15 minutes. Stir 1/4 tsp peppermint extract into 12 oz melted white chocolate, spread it on top and sprinkle with crushed candy canes. Chill until firm and break into pieces.
71. Easy Chocolate Fudge
Smooth, foolproof chocolate fudge from chips and sweetened condensed milk, with no candy thermometer.
How: Melt 3 cups semisweet chocolate chips with a 14 oz can of sweetened condensed milk and 2 Tbsp butter, stir in 1 tsp vanilla and chopped walnuts if you like, and spread in a lined 8×8 pan. Chill 2 hours and cut into squares.
72. Microwave Peanut Butter Fudge
Five-ingredient peanut butter fudge made in the microwave in about 10 minutes; it sets firm in the fridge.
Get the recipe →73. Saltine Toffee
Often called "Christmas crack": crackers baked under butter toffee and melted chocolate, then broken into pieces.
How: Line a sheet pan with foil and saltines. Boil 1 cup butter and 1 cup brown sugar for 3 minutes, pour over the crackers and bake at 400°F for 5 minutes. Scatter 2 cups chocolate chips on top, spread once melted, add nuts or sprinkles, chill and break.
74. Chocolate Truffles
Rich two-ingredient ganache truffles rolled in cocoa, nuts or sprinkles.
How: Pour 1/2 cup hot heavy cream over 8 oz finely chopped chocolate, let stand 2 minutes and stir smooth. Chill about 2 hours until scoopable, roll into balls and coat in cocoa powder. Keep refrigerated for up to 2 weeks.
75. Cinnamon Candied Pecans
Crunchy, cinnamon-sugar coated pecans for snacking, salads and gift jars.
How: Whisk 1 egg white with 1 Tbsp water until frothy and toss with 1 lb pecan halves. Coat with 1 cup sugar, 1 tsp salt and 1 Tbsp cinnamon, spread on a sheet pan and bake at 250°F for 1 hour, stirring every 15 minutes.
76. Chocolate Covered Pretzels
Salty-sweet pretzels dipped in chocolate; finish with red and green sprinkles or crushed candy canes.
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77. Salted Caramel Popcorn
Crunchy salted caramel corn that keeps in an airtight tin and fills gift bags for a crowd.
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78. Pistachio Filled Chocolate Bars
A copycat of the viral Dubai-style chocolate bar with a crunchy kataifi and pistachio cream filling, a standout homemade gift.
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79. Slow Cooker Apple Butter
Thick spiced apple butter that cooks itself in the slow cooker; spoon it into jars for gifts and keep refrigerated.
Get the recipe →80. Homemade Hot Cocoa Mix
A jar of rich cocoa mix with a tag that says how to make it, the classic gift for kids to help with.
How: Whisk 2 cups nonfat dry milk powder, 1 1/2 cups powdered sugar, 1 cup unsweetened cocoa and 1/2 tsp salt, then add mini marshmallows or chocolate chips. Tag: stir 3 to 4 Tbsp into 1 cup hot milk or water.
Holiday Drinks and Cocktails
Warm drinks, a festive punch and a few Christmas cocktails. Drinks containing alcohol are for adults of legal drinking age (21+ in the US) and are labeled below; every cocktail page includes an alcohol-free version, and the punch, shakes and cocoa are alcohol-free.
81. Classic Cooked Eggnog
Creamy homemade eggnog made with cooked egg yolks so it is safe to serve; spike it for adults or keep it alcohol-free.
How: Whisk 6 egg yolks with 1/2 cup sugar, then slowly whisk in 2 cups hot milk. Cook over low heat, stirring, until it reaches 160°F and coats a spoon. Stir in 1 cup cold cream, 1 tsp vanilla and nutmeg and chill. Contains alcohol only if you add it: for adults, stir in 1/2 to 3/4 cup bourbon, rum or brandy.
82. Mulled Wine
Red wine gently warmed with orange, cinnamon, cloves and star anise. Contains alcohol (adults 21+).
How: Warm a 750 ml bottle of dry red wine with 1 sliced orange, 1/4 cup honey or sugar, 2 cinnamon sticks, 4 cloves and 2 star anise over low heat for 15 to 20 minutes; do not let it boil. Mocktail: use 3 cups unsweetened grape juice plus 1 cup cranberry juice and skip the honey.
83. Cranberry Christmas Punch
A sparkling, alcohol-free cranberry and orange punch for the whole family, with frozen cranberries and rosemary.
How: Stir 4 cups cranberry juice and 2 cups orange juice in a punch bowl and chill. Just before serving add 1 liter cold ginger ale, frozen cranberries, orange slices and rosemary sprigs. For an adult version, top each glass with sparkling wine.
84. White Christmas Margarita
A creamy coconut margarita with tequila, orange liqueur, coconut rum and lime in a snowy rim. Contains alcohol (21+); mocktail on the page.
Get the recipe →
85. Winter Aperol Spritz
Aperol and Prosecco dressed for Christmas with cranberry, orange and rosemary. Contains alcohol (21+); alcohol-free spritz on the page.
Get the recipe →
86. Sugar Cookie Martini
Vanilla vodka, Irish cream and amaretto shaken with half-and-half and a frosting rim. Contains alcohol (21+); alcohol-free version on the page.
Get the recipe →
87. Pink Squirrel Cocktail
A retro creamy after-dinner cocktail of crème de noyaux, white crème de cacao and cream. Contains alcohol (21+).
Get the recipe →
88. Espresso Martini
Vodka, coffee liqueur and fresh espresso shaken until foamy, a pick-me-up for a late Christmas party. Contains alcohol (21+).
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89. Baileys Hot Chocolate
Creamy cocoa spiked with Irish cream for adults (21+); leave out the Baileys and it is a rich hot chocolate for everyone.
Get the recipe →
90. Virgin Sangria Mocktail
A fruity, alcohol-free sangria of juice, fruit and sparkling water; swap in cranberry juice and oranges for a festive pitcher.
Get the recipe →
91. Butterbeer
Harry Potter-inspired cream soda and butterscotch drink with a thick butterscotch cream top; alcohol-free, with a hot version.
Get the recipe →
92. Gingerbread Milkshake
Vanilla ice cream blended with crushed gingerbread cookies, molasses and spices for a 5-minute holiday shake.
Get the recipe →Christmas Morning Breakfast
Make-ahead casseroles and sweet rolls mean the oven does the work while presents are opened. Egg casseroles are done when the center reaches 160°F.
93. Overnight Sausage Breakfast Casserole
Bread, browned sausage, cheddar and eggs assembled on Christmas Eve and baked in the morning.
How: Brown 1 lb breakfast sausage and drain. Layer 6 cups cubed bread, the sausage and 2 cups shredded cheddar in a greased 9×13 dish. Whisk 8 eggs, 2 cups milk, 1 tsp dry mustard and salt, pour over, cover and refrigerate overnight. Bake at 350°F for 45 to 55 minutes, until the center reaches 160°F.
94. Overnight French Toast Casserole
Custardy brioche or challah French toast with a cinnamon streusel top, assembled the night before.
How: Cube 1 lb brioche or challah into a greased 9×13 dish. Whisk 8 eggs, 2 cups milk, 1/3 cup brown sugar, 2 tsp vanilla and 1 tsp cinnamon, pour over, cover and chill overnight. Top with a butter, brown sugar and flour streusel and bake at 350°F for 45 to 50 minutes, until set in the center (160°F).
95. Monkey Bread
Pull-apart cinnamon-sugar biscuit bread baked in a Bundt pan, a Christmas morning favorite with kids.
How: Quarter two 16.3 oz cans of refrigerated biscuits, shake in 1 cup sugar mixed with 2 tsp cinnamon and layer in a greased Bundt pan. Pour over 1/2 cup melted butter mixed with 3/4 cup brown sugar and bake at 350°F for 35 to 40 minutes. Cool 10 minutes and invert.
96. Overnight Cinnamon Rolls
Soft, swirled yeast cinnamon rolls with cream cheese icing, shaped on Christmas Eve and baked in the morning.
How: Roll out a soft yeast dough to an 18×12-inch rectangle, spread with 1/2 cup soft butter mixed with 1 cup brown sugar and 2 Tbsp cinnamon, roll up and cut into 12 rolls. Set in a greased 9×13 pan, cover and refrigerate overnight. In the morning let them rise 45 to 60 minutes, bake at 350°F for 25 to 30 minutes and ice while warm.
97. Bisquick Impossible Quiche
A crustless-style quiche that makes its own crust, baked until the center reaches 160°F; easy for a Christmas brunch.
Get the recipe →
98. Starbucks Coffee Cake
Copycat cinnamon swirl coffee cake with a thick streusel top; bake it on Christmas Eve.
Get the recipe →
99. Baileys French Toast
Rich French toast soaked in an Irish cream custard; the alcohol cooks off, but use a splash of cream for kids if you prefer.
Get the recipe →
100. French Toast Roll-Ups
Rolled French toast filled with cinnamon sugar or cream cheese, a fun hands-on breakfast for kids.
Get the recipe →
101. Starbucks Egg Bites
Copycat bacon and cheese egg bites that reheat in a minute, handy for a busy holiday morning.
Get the recipe →Copycat Holiday Menu Favorites
Seasonal drinks and treats from coffee chains and drive-thrus, made at home for a fraction of the price and available all year.
102. McDonald's Holiday Pie
Copycat seasonal hand pie: a flaky shell filled with vanilla custard, glazed and covered in rainbow sprinkles.
Get the recipe →
103. McDonald's Eggnog Shake
Copycat holiday shake with vanilla ice cream, pasteurized eggnog, nutmeg and whipped cream; alcohol-free.
Get the recipe →
104. Starbucks Peppermint Hot Chocolate
Copycat peppermint mocha-style hot chocolate with whipped cream and chocolate curls; caffeine-free and kid-friendly.
Get the recipe →105. Starbucks Peppermint Mocha
Copycat of the seasonal coffee-shop favorite: espresso, chocolate and peppermint with whipped cream.
How: Stir 2 Tbsp chocolate sauce and 1 to 2 Tbsp peppermint syrup into 2 shots of hot espresso, add 8 to 10 oz steamed milk and top with whipped cream and crushed candy cane or chocolate curls.
106. Starbucks Gingerbread Loaf
Copycat molasses and ginger loaf cake with a thick cream cheese icing; it slices neatly and keeps for days.
Get the recipe →107. Starbucks Cranberry Bliss Bars
Copycat holiday blondie bars with white chocolate and cranberries under cream cheese frosting, cut into triangles.
How: Bake a brown sugar blondie batter with white chocolate chips, dried cranberries and a little chopped candied ginger in a 9×13 pan at 350°F for 18 to 22 minutes. Cool, spread with cream cheese frosting, scatter chopped dried cranberries, drizzle with white chocolate and cut into triangles.
108. Starbucks White Chocolate Mocha
Copycat white mocha with homemade white chocolate sauce, the base of the chain’s holiday toasted white mocha.
Get the recipe →Make-Ahead Tips and Christmas Leftovers
Refrigerate leftovers within 2 hours of serving, in shallow containers. Use them within 3 to 4 days (sliced ham 3 to 5 days) or freeze, and reheat leftovers to 165°F. Mac and cheese left over? Here is how to reheat mac and cheese so it stays creamy. Rather not cook at all? The Cracker Barrel catering menu includes heat-and-serve holiday meals.
109. How to Reheat a Smoked Ham
How to warm a smoked ham, whole or sliced, without drying it out, with times for the oven and other methods.
Get the recipe →110. Ham and Bean Soup
The best use for the Christmas ham bone: a thick, smoky navy bean soup that freezes well.
How: Simmer the ham bone with 1 lb soaked navy beans, a chopped onion, 2 carrots, 2 celery stalks, a bay leaf and 8 cups water or broth for 1 1/2 to 2 hours, until the beans are tender. Pull the meat off the bone, stir in diced ham and bring back to a boil.
111. Baked Ham and Cheese Sliders
Hawaiian rolls filled with leftover ham and Swiss and baked under a buttery Dijon and poppy seed glaze.
How: Split a 12-pack of slider rolls, layer with sliced ham and Swiss and put the tops back on. Brush with 1/4 cup melted butter mixed with 1 Tbsp Dijon, 1 tsp Worcestershire and 1 tsp poppy seeds. Cover with foil and bake at 350°F for 15 to 20 minutes until hot and melty.
112. Prime Rib French Dip Sandwiches
Thin slices of leftover prime rib warmed in beef broth au jus on toasted rolls with provolone.
How: Slice cold leftover prime rib very thin. Dip the slices in simmering beef broth for 30 seconds just to warm, pile onto toasted hoagie rolls with provolone and serve with cups of the hot broth for dipping.
113. Bisquick Pot Pie
Easy creamy pot pie with a Bisquick topping; swap in chopped leftover turkey or ham for the chicken.
Get the recipe →Christmas Timeline: Christmas Eve and Christmas Day
Spread the work across December so Christmas Day is mostly roasting, reheating and carving. Recipes tagged Make-ahead in the filter above fit into this plan.
- 2 to 3 weeks before: settle the menu and guest count, order the ham, prime rib or tenderloin from the butcher, and bake and freeze cookie dough, shortbread, rolls and pie crust.
- 1 week before: buy shelf-stable groceries and drinks, and make candy and edible gifts (fudge, bark, toffee, truffles, candied pecans). A frozen turkey needs about 1 day in the fridge for every 4 to 5 lb, so move a 16 lb bird to the fridge 4 days ahead.
- 2 to 3 days before: make cranberry sauce, horseradish cream, the cheese ball and cold dips. Start the prime rib marinade or dry brine. Cook and chill the eggnog base.
- Christmas Eve: bake pies, yule log and trifle; assemble casseroles, mac and cheese and the overnight breakfast casserole or French toast and refrigerate them. Set the table. If you serve a seafood Christmas Eve dinner, buy the shrimp and lobster that morning.
- Christmas morning: bake the breakfast casserole or cinnamon rolls. Take beef or lamb roasts out of the fridge about 1 hour before roasting, then start the roast using the chart below, working back from dinnertime and adding resting time.
- While the roast rests (15 to 30 minutes): raise the oven and bake casseroles, stuffing, Yorkshire puddings and rolls; make gravy from the drippings; glaze the ham for its last 10 to 15 minutes.
- After dinner: refrigerate leftovers within 2 hours, slice ham and roast off the bone and save the ham bone for soup. Use leftovers within 3 to 4 days or freeze, and reheat to 165°F.
Christmas Roast Cooking Chart
Approximate times in a preheated oven, based on USDA guidance. Ovens and roasts vary, so start checking early and go by an instant-read thermometer in the thickest part, away from the bone. Beef, pork and lamb need a rest of at least 3 minutes; large roasts are better rested 15 to 20 minutes.
| Roast | Oven | Approximate time | Safe minimum temperature |
|---|---|---|---|
| Fully cooked spiral ham, half (7 to 9 lb) | 325°F | 10 to 14 min per lb, covered | 140°F |
| Fully cooked whole ham, bone-in (10 to 14 lb) | 325°F | 15 to 18 min per lb | 140°F |
| Cook-before-eating ham, bone-in (10 to 14 lb) | 325°F | 18 to 20 min per lb | 145°F + 3-min rest |
| Fresh (raw) ham, whole bone-in (12 to 16 lb) | 325°F | 22 to 26 min per lb | 145°F + 3-min rest |
| Prime rib / standing rib roast, bone-in (4 to 6 lb) | 325°F | 1 3/4 to 2 1/4 hours | 145°F + 3-min rest |
| Whole beef tenderloin (4 to 6 lb) | 425°F | 45 to 60 minutes | 145°F + 3-min rest |
| Leg of lamb, bone-in (5 to 7 lb) | 325°F | 20 to 25 min per lb | 145°F + 3-min rest |
| Pork loin roast, boneless (2 to 4 lb) | 350°F | About 20 min per lb | 145°F + 3-min rest |
| Whole turkey, unstuffed (12 to 14 lb) | 325°F | 3 to 3 3/4 hours | 165°F in the thigh |
Christmas Cookie Baking Schedule (and Cookie Swap Plan)
Bake the long keepers first and the delicate or filled cookies last. Store crisp and soft cookies in separate tins so the crisp ones stay crisp. For a cookie swap, ask each guest to bring one dozen cookies per guest, plus an extra dozen for tasting.
| Cookie or candy | Bake or make ahead | How to store | Freeze? |
|---|---|---|---|
| Shortbread, spritz, gingerbread (undecorated) | Up to 2 weeks | Airtight tin, room temperature | Baked, up to 3 months |
| Snowball cookies | Up to 2 weeks | Airtight tin | Baked, up to 3 months; re-roll in powdered sugar |
| Pizzelle | Up to 2 weeks | Airtight tin, away from soft cookies | Baked, up to 3 months |
| Sugar cookies, snickerdoodles | Up to 1 week | Airtight container | Dough or baked, up to 3 months |
| Rugelach | Up to 1 week | Airtight container | Unbaked or baked, up to 3 months |
| Chocolate crinkles | Up to 1 week (dough can chill 2 days) | Airtight container | Dough balls, up to 3 months |
| Peanut butter blossoms, jam thumbprints | 3 to 5 days | Single layer, airtight | Unfilled dough balls, up to 3 months |
| Fudge | Up to 2 weeks | Airtight, in the fridge | Up to 3 months, well wrapped |
| Peppermint bark, saltine toffee | Up to 2 weeks | Airtight, cool and dry | Up to 2 months |
| Chocolate truffles | Up to 2 weeks | Airtight, in the fridge | Up to 3 months |
How Much Food to Make Per Person
Use these amounts per adult guest and count young children as half. A balanced Christmas dinner for 8 to 12 people is one main roast (or two smaller ones), 2 potato dishes, 2 vegetables, rolls, a sauce or gravy and 2 desserts plus cookies.
| Dish | Per guest | For 10 guests |
|---|---|---|
| Bone-in ham | 3/4 lb | 7 to 8 lb |
| Boneless ham | 1/3 to 1/2 lb | 4 to 5 lb |
| Prime rib, bone-in (raw) | 3/4 to 1 lb (1 rib feeds 2) | 8 to 10 lb, about 5 ribs |
| Beef tenderloin, trimmed (raw) | 1/2 lb | 5 lb |
| Whole turkey (raw weight) | 1 to 1 1/2 lb | 12 to 15 lb |
| Mashed potatoes | 1/2 lb raw potatoes | 5 lb |
| Vegetable sides and casseroles | 1/2 cup of each | One 9×13 dish each |
| Rolls or biscuits | 1 1/2 to 2 | 2 dozen |
| Gravy or sauce | 1/3 cup | 3 to 4 cups |
| Pie or cake | 1 slice | 2 pies (8 slices each) |
| Cookies (dessert tray) | 3 to 4 | 3 to 4 dozen |
| Eggnog or punch | 1 to 1 1/2 cups | About 1 gallon |
| Wine (adults who drink) | 1/2 bottle over dinner | 4 to 5 bottles for 8 to 10 drinkers |
Frequently Asked Questions
What is a traditional Christmas dinner in the US?
There is no single menu, but the most common Christmas mains are glazed ham, prime rib and roast turkey, with beef tenderloin, lasagna and seafood also popular. Typical sides are mashed potatoes, a green vegetable, a casserole, rolls and cranberry sauce, followed by pies, a yule log or trifle and Christmas cookies.
What can I make ahead for Christmas dinner?
Cookie dough, pie crust and rolls freeze for weeks. Candy, cranberry sauce and horseradish cream keep for days in the fridge. Bake pies, the yule log and trifle on Christmas Eve, and assemble casseroles, mac and cheese and overnight breakfast casseroles the night before, then bake them on the day.
How long do I cook a ham, and to what temperature?
Most hams sold for Christmas are fully cooked. Heat a half spiral ham at 325°F for about 10 to 14 minutes per lb, covered, until it reads 140°F, glazing for the last 10 to 15 minutes. A fresh or cook-before-eating ham must reach 145°F and rest 3 minutes.
How much ham or prime rib do I need per person?
Plan about 3/4 lb of bone-in ham or 1/3 to 1/2 lb of boneless ham per guest, so a 7 to 8 lb bone-in ham feeds 10. For prime rib, allow 3/4 to 1 lb bone-in per person, or one rib for every two guests.
Is homemade eggnog safe to drink?
Raw eggs can carry salmonella, so make eggnog with a cooked custard base heated to 160°F, or use pasteurized eggs or store-bought pasteurized eggnog. Adding alcohol does not make raw-egg eggnog safe. Keep eggnog refrigerated and drink it within 2 to 3 days.
How long do Christmas cookies stay fresh?
Most baked cookies keep 1 to 2 weeks in an airtight tin at room temperature; shortbread, spritz and gingerbread last longest, while filled and frosted cookies are best within a week. Baked cookies and most cookie doughs freeze well for up to 3 months.
