The holiday season is a whirlwind of joy, chaos, and cookie swaps. Last year, I found myself frantically baking a dozen different desserts for a family gathering, only to realize I had spent more time in the kitchen than with my loved ones. That's when I decided to create these small desserts for Christmas—little bites of magic that are simple to make, beautiful to serve, and leave you with more time to enjoy the twinkling lights and warm hugs.
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These mini treats are the perfect solution for any holiday get-together. They're easy to pop in your mouth while chatting, they look adorable on a platter, and they're packed with festive flavors like chocolate, peppermint, and cranberry. Plus, they're incredibly forgiving—even if they're not perfect, they'll still taste like Christmas.
So, whether you're hosting a big party or just want a sweet treat for your family, these small desserts are your ticket to a stress-free, delicious holiday season. Let's get baking!
Why You'll Love This Recipe
About the Ingredients
1 ½ cups (190g) all-purpose flour
The base for our cookie cups. Substitute with gluten-free 1:1 flour blend for a GF version.
½ cup (115g) unsalted butter, softened
Adds richness and tenderness. Use vegan butter for a dairy-free alternative.
⅓ cup (65g) granulated sugar
Sweetens the cookie cups. You can reduce to ¼ cup for less sweet.
1 large egg yolk
Binds the dough. If you're out, use 1 tablespoon of water mixed with 1 teaspoon of oil.
1 teaspoon vanilla extract
Enhances flavor. Try peppermint extract for a minty twist.
¼ teaspoon salt
Balances sweetness. Use fine sea salt for best results.
½ cup (120g) semisweet chocolate chips
For the filling. Use dark or milk chocolate depending on preference.
¼ cup (60ml) heavy cream
Makes a silky ganache. Coconut cream works for a dairy-free option.
¼ cup (30g) powdered sugar
For dusting. You can skip this if you prefer less sweetness.
Festive sprinkles or crushed candy canes
For decoration. Use any holiday-themed sprinkles you like.
Tips & Tricks
Don't overwork the dough
Mix until just combined to keep the cups tender.
Chill the dough if sticky
Pop it in the fridge for 15 minutes for easier handling.
Use a mini muffin pan
This ensures uniform size and easy removal.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan with cooking spray or butter.
2. Make the Dough
In a medium bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg yolk and vanilla. Gradually add the flour and salt, mixing until a soft dough forms.
3. Press the Cups
Pinch off small pieces of dough and press them into the bottom and up the sides of each mini muffin cup, forming a thin, even layer. Aim for about 1 tablespoon of dough per cup.
4. Bake the Cups
Bake for 10-12 minutes, until the edges are lightly golden and the centers look set. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
5. Make the Ganache
In a small saucepan, heat the heavy cream over medium until it just begins to simmer (around 180°F/82°C). Remove from heat and add the chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
6. Fill the Cups
Spoon or pipe the ganache into each cooled cookie cup, filling almost to the top. Tap the pan lightly to settle the filling.
7. Decorate and Chill
While the ganache is still wet, sprinkle with crushed candy canes or festive sprinkles. Refrigerate for at least 15 minutes to set the ganache.
8. Dust and Serve
Just before serving, dust with powdered sugar. Gently remove the cups from the pan and arrange on a platter. Enjoy!
Delicious Variations
Peppermint Bark
Add ½ teaspoon peppermint extract to the ganache and top with crushed candy canes.
Raspberry Chocolate
Swirl in 2 tablespoons of raspberry jam into the ganache before setting.
Nutty Delight
Sprinkle toasted chopped pecans or almonds over the ganache.
How to Store Small Desserts For Christmas
Refrigerator
Store in an airtight container in the refrigerator for up to 5 days.
Freezer
Freeze unfilled cookie cups for up to 2 months. Fill and decorate after thawing.
Reheating
These are best served at room temperature. If refrigerated, let them sit out for 15 minutes before serving.
Frequently Asked Questions
Q: Can I make these small desserts gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly more crumbly but still delicious.
Q: How do I keep the cookie cups from shrinking?
Make sure to press the dough evenly and not too thick. Also, bake until the edges are set but not overbaked, as overbaking can cause them to shrink.
Q: Can I use a regular muffin pan?
Yes, but you'll need to adjust the baking time (increase to 15-18 minutes) and you'll get larger cups. Use about 2 tablespoons of dough per cup.
Q: How far ahead can I make these?
You can bake the cookie cups up to 2 days ahead and store them unfilled. Fill with ganache up to 1 day ahead, then keep refrigerated.
Q: What if I don't have heavy cream?
You can substitute with full-fat coconut milk or even milk with a tablespoon of butter. The ganache will be slightly less rich but still tasty.
I hope these small desserts bring a little extra sweetness to your holiday table. They're perfect for sharing, and I'd love to hear how they turn out! Tag me in your photos or leave a comment below—happy holidays!
Small Desserts For Christmas
These easy small desserts for Christmas are festive, bite-sized treats that come together in 30 minutes, perfect for holiday parties.
🧂 Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, softened
- ⅓ cup (65g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (120g) semisweet chocolate chips
- ¼ cup (60ml) heavy cream
- ¼ cup (30g) powdered sugar
- Festive sprinkles or crushed candy canes
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan with cooking spray or butter.
- 2Make the Dough — In a medium bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg yolk and vanilla. Gradually add the flour and salt, mixing until a soft dough forms.
- 3Press the Cups — Pinch off small pieces of dough and press them into the bottom and up the sides of each mini muffin cup, forming a thin, even layer. Aim for about 1 tablespoon of dough per cup.
- 4Bake the Cups — Bake for 10-12 minutes, until the edges are lightly golden and the centers look set. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 5Make the Ganache — In a small saucepan, heat the heavy cream over medium until it just begins to simmer (around 180°F/82°C). Remove from heat and add the chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
- 6Fill the Cups — Spoon or pipe the ganache into each cooled cookie cup, filling almost to the top. Tap the pan lightly to settle the filling.
- 7Decorate and Chill — While the ganache is still wet, sprinkle with crushed candy canes or festive sprinkles. Refrigerate for at least 15 minutes to set the ganache.
- 8Dust and Serve — Just before serving, dust with powdered sugar. Gently remove the cups from the pan and arrange on a platter. Enjoy!
Sofia writes about parenting and family wellness, exploring the messy, joyful reality of raising kids. She offers relatable stories and practical advice on everything from sleep training to managing screen time, always with a dose of humor.
