Gingerbread men cookies are a staple at Christmas and a family favorite.
Recipes

6 Holiday Baked Goods You Can Make Now


Gingerbread cookie are so popular at Christmas - whip up a large batch to eat now and freeze some for later.

Nothing signals the holiday season like the sweet and spicy snap of gingerbread. 

Peppermint is a favorite too because of its refreshing, sweet taste. And don’t forget about cinnamon—the key ingredient in many baked goods. 

If you love baked goods that contain gingerbread, peppermint, and cinnamon flavors…well, I’ve got a few recipes for you try out.

More holiday recipes are also available at McCormick

Last Christmas I tried some popcorn goodies. Although popcorn is typically not a Christmas treat, you’ll be surprised at how versatile these festive edibles are and the unique creations you come up with.

Gingerbread Men Cookies

 

Who doesn't love gingerbread men cookies? They're tasty and fun to decorate.

Ingredients

  • 3 cups flour
  • 2 teaspoons McCormick Ground Ginger
  • 1 teaspoon McCormick Ground Cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon McCormick Ground Nutmeg
  • 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 McCormick Pure Vanilla Extract
  • 1 Gingerbread Man shaped cookie cutter

Directions

  1. In large bowl, mix together the flour, ginger, cinnamon, baking soda, nutmeg, and salt. Set aside.
  2. In a separate bowl, use an electric mixer on medium speed to whip butter and brown sugar. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Press dough into a thick, flat disk; wrap in plastic wrap. Refrigerate 4 hours or overnight.
  3. Heat oven to 350° F. Roll out the dough to 1/4-inch thickness on lightly floured surface. Use 5-inch gingerbread man cookie-cutter to cut out shapes. Place cookies 1 inch apart on ungreased baking sheets.
  4. Bake 8 – 10 minutes, or until edges of cookies are set and just beginning to brown. Cool on baking sheets 1 – 2 minutes. Cool completely on wire racks. Decorate as desired.

       Servings: 24

 

Triple Chocolate Gingerbread Cake

Easy gingerbread chocolate cake...moist, tender, and chocolaty.

Ingredients

  • 1  package (2-layer size) chocolate cake mix
  • 1  package (4-serving size) chocolate instant pudding mix
  • 4 eggs
  • 1  tablespoon McCormick Ground Ginger
  • 1 teaspoon McCormick Ground Cinnamon
  • 1/2 teaspoon McCormick Ground Allspice
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup molasses
  • 1/2 cup water
  • 1 cup miniature chocolate chips
  • nonstick baking spray with flour

    Directions 

  1. Heat oven to 350° F. In large bowl, beat cake mix, pudding mix, eggs, ginger, cinnamon, allspice, sour cream, vegetable oil, molasses, and water with a mixer on low speed. Mix until moistened, scraping sides of bowl frequently. Beat on medium speed 2 more minutes until well blended. Stir in chocolate chips.
  2. Pour mixture into 10-cup Bundt pan prepared with nonstick spray.
  3. Bake 50 minutes, or until cake pulls away from sides of pan and springs back when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely.

  Servings: 16

 

Peppermint Bars

Chocolate and peppermint blend so well together in these easy to make bars.

Ingredients

Brownies:

  • 1 family-size package fudge brownie mix

Peppermint Filling:

  • 5  cups confectioners’ sugar
  • 14 tablespoons butter, melted
  • 2 tablespoons heavy cream
  • 1 teaspoon McCormick Pure Peppermint Extract
  • 1/8 teaspoon McCormick Food Color & Egg Dye, Red

Chocolate Glaze:

  • 12 ounces semi-sweet baking chocolate, coarsely chopped
  • 1/2 cup (1 stick) butter
  • crushed peppermint candies (optional)

Directions

  1. To make Brownies: Heat oven to 350° F. Prepare brownie mix according to package instructions. Spread on greased, foil-lined, baking pan measuring 15 x 10 x 1.
  2. Bake 15 minutes, or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack.
  3. To make Peppermint Filling: Mix on medium speed the confectioners’ sugar, melted butter, cream, peppermint extract, and food coloring until well-blended and smooth. Spread evenly over cooled brownies. Refrigerate 30 minutes.
  4. To make Chocolate Glaze: In glass bowl, microwave chocolate and butter on high for 2 minutes. Stir until chocolate and butter are completely melted. Spread over top of chilled brownies. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

      Servings: 36

 

Peppermint Crunch Popcorn

A simple bag of popcorn with sprinkles, candy cane, chocolate, and peppermint makes a decadent holiday treat.

Ingredients

  • 6 cups plain popped popcorn
  • 1 bag (12 ounces) candy-coated chocolate pieces
  • 12 ounces white baking chocolate, chopped
  • 1 teaspoon McCormick Pure Peppermint Extract
  • 1 tablespoon red and green sprinkles
  1. Mix popcorn and candy-coated pieces. Line large, shallow baking pan with wax paper. Set aside.
  2. Melt white chocolate according to package instructions. Stir in peppermint extract. Pour over popcorn mixture; toss to coat evenly. Spread in single layer on prepared pan. Sprinkle with red and green sprinkles.
  3. Let chocolate cool and harden completely. Gently break into clusters. Package in cellophane bags with ribbons for holiday gifting.

      Servings: 16

 

Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust

Try this smooth and tender tart filled with chocolate and creamy peanut butter.

Ingredients

  • 1 1/2 cups lightly salted roasted peanuts, lightly crushed
  • 3 tablespoons packed brown sugar
  • 3 tablespoons butter, melted
  • 1 teaspoon McCormick Ground Cinnamon, divided
  • 3 tablespoons chocolate milk
  • 4 ounces semi-sweet chocolate, coarsely chopped
  • 1/2 cup creamy peanut butter
  • 2 tablespoons sweetened condensed milk
  • 1 teaspoon McCormick Pure Vanilla Extract
  • 1/2 cup heavy cream
  1. Heat oven to 350° F. Mix peanuts, sugar, butter, and 1/2 teaspoon cinnamon. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among four (4-inch) tart pans with removable bottoms. Press mixture firmly onto bottom and sides of each pan.
  2. Bake tart crusts and peanut mixture together 8 minutes. Cool on wire racks.
  3. Microwave the chocolate milk on high 45 seconds. Add chocolate; stir until completely melted and smooth. Set aside.
  4. In a separate bowl, beat peanut butter, sweetened condensed milk, vanilla, and remaining cinnamon with electric mixer on medium speed, until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tart crusts. Spread chocolate mixture over top.
  5. Refrigerate at least 1 hour, or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble.

Servings: 8

 

Cinnamon Caramel Swirl Bars

In a hurry? Cinnamon Caramel Swirl Bars is ready in under 10 minutes.

Ingredients

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons McCormick Ground Cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup (1 stick) butter, melted
  • 2 eggs
  • 1 tablespoon McCormick Pure Vanilla Extract
  • 1 cup coarsely chopped pecans
  • 1 package (14 ounces) caramels, unwrapped
  • 1/4 cup milk

Directions

  1. Heat oven to 350° F. Combine flour, baking powder, cinnamon, and salt in medium bowl; set aside.
  2. In large bowl, mix brown sugar, butter, eggs, vanilla, and pecans until well blended. Add flour mixture; mix well. Reserve 1 cup of batter. Spread remaining batter into a lightly greased sheet of foil 13 x 9 baking pan. Bake 15 minutes, or until firm.
  3. In separate bowl, microwave caramels and milk on high 2 – 3 minutes, or until caramels are completely melted; stir after each minute. Cool 5 minutes, or until mixture slightly thickens. Pour over baked layer in pan, spreading to within 1/2 inch of the pan edges. Drop spoonfuls of reserved batter over caramel layer. Use a knife to swirl through the batter until you get the desired marbled effect.
  4. Bake 15 – 20 minutes, or until center is set. Cool in pan on wire rack. Lift bars from pan; cut into squares.

Servings: 24

Check out more baked goods and last-minute holiday ideas on Pinterest.

 


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