Ditalini simmers directly in broth, then cream, butter, and Parmesan turn the remaining liquid into a glossy sauce that clings to the small pasta tubes. Stir regularly and start tasting near the end of cooking: the pasta should be tender but still hold its shape. Finish the cheese sauce off the heat, then serve the ditalini loose and creamy with more Parmesan, parsley, and black pepper.

Ingredients for Ditalini Pasta

• 8 ounces ditalini pasta (225g)
• 3 cups low-sodium chicken or vegetable broth (720ml), plus extra warm broth as needed
• 2 tablespoons unsalted butter (30g), divided
• 2 cloves garlic, finely minced
• 1/2 cup heavy cream (120g)
• 3/4 cup finely grated Parmesan (75g), divided
• Kosher salt, to taste; start with 1/4 teaspoon if using low-sodium broth
• 1/4 teaspoon freshly ground black pepper, plus more for serving
• 2 tablespoons finely chopped fresh parsley

How to Make Ditalini Pasta

1. Soften the garlic: Melt 1 tablespoon of butter in a large, wide skillet over medium heat. Add the garlic and stir for 30 to 60 seconds, until fragrant but still pale.
2. Add the broth and pasta: Pour in the 3 cups of broth and add the dry ditalini. Stir and bring to a gentle simmer over medium heat. Cover mostly with a lid left slightly ajar.
3. Simmer until tender: Reduce the heat to medium-low or low. Cook for 8 to 12 minutes, stirring regularly and scraping the bottom of the skillet. Start tasting at about 8 minutes, checking more often near the package’s suggested cooking time. Add warm broth a splash at a time if the pan dries out before the pasta is tender. The ditalini should hold its tubular shape, with most of the broth absorbed or incorporated into the sauce. If there is too much liquid near the end, uncover the skillet and let it reduce.
4. Finish off the heat: Turn off the heat. Stir in the cream, remaining tablespoon of butter, and about 1/2 cup of the Parmesan, stirring almost continuously until the cheese melts and the sauce looks glossy. Add a splash of warm broth if the pasta looks stiff or dry.
5. Season and serve: Stir in the 1/4 teaspoon black pepper and salt to taste. Let the pasta sit for 1 to 2 minutes, then spoon it into shallow bowls or plates. Top with the remaining Parmesan, parsley, and another grind of black pepper. Serve while the sauce is loose and creamy.

How to Keep the Pasta and Sauce Creamy

A wide skillet gives the ditalini room to move, but pan width and pasta brand affect how quickly the broth disappears. Keep the simmer gentle and stir more frequently as the liquid reduces so the pasta does not catch on the bottom. If it needs more time to become tender, add small splashes of warm broth rather than letting the pan run dry.

Finely grated Parmesan melts more evenly than coarse shreds. Add it off the heat with the cream so it blends into the sauce instead of clumping over a strong simmer. Ditalini continues to absorb liquid as it sits; stir in another splash of broth if the sauce tightens before serving.

To cook the pasta separately instead, follow the package directions and reserve some pasta water to bring the creamy sauce together. The one-pot broth amount and simmer time do not apply to that method.

Serving Ditalini Pasta

Serve with a simple green vegetable or garlic bread. For a heartier creamy pasta, try creamy sausage and spinach pasta.

How to Store and Reheat Ditalini Pasta

Refrigerate leftovers in an airtight container for up to 3 days. The sauce thickens as it chills; reheat gently on the stovetop or in the microwave with a splash of water, broth, or cream to loosen it.

Freezing is possible in a freezer-safe container for up to 3 months, though the pasta may soften and the creamy sauce may change texture after thawing.

Nutrition

Approximate nutrition per serving, based on 4 servings: 445 calories, 16g protein, 23g fat, and 44g carbohydrates. Per 100g: approximately 180 calories, 6g protein, 9g fat, and 18g carbohydrates. Values vary with the broth, cream, and Parmesan used.

Wide egg noodles simmer in chicken broth with butter, then get one last stir of butter for a glossy coating without a heavy sauce. The broth should be mostly absorbed by the time the noodles are tender. Thick kluski-style noodles make substantial folds and may need 15 to 20 minutes; regular wide egg noodles can soften sooner. Start checking early, and add a splash of liquid if the pot dries out before the noodles are done.

Ingredients for Amish Butter Noodles

• 12 ounces wide or extra-wide dried egg noodles, preferably thick kluski-style (340g)
• 4 cups low-sodium chicken broth (960g), plus more if needed
• 4 tablespoons unsalted butter, divided (55g)
• Up to 1/2 teaspoon chicken bouillon, optional
• Ground black pepper, to taste, optional
• 1 tablespoon chopped fresh parsley, optional
• Fine salt, to taste, if needed

Low-sodium broth leaves room to adjust the seasoning. Bouillon is optional; taste the broth before adding it, and wait until the noodles are finished before adding salt.

How to Make Amish Butter Noodles

1. Heat the broth: Add the broth and 3 tablespoons of butter to a medium saucepan or small Dutch oven with a lid. Bring to a boil over medium-high heat, stirring until the butter melts. Stir in the bouillon if using.
2. Simmer the noodles: Stir in the noodles, then reduce the heat to medium-low or low to maintain a gentle simmer. Partially cover and stir gently every few minutes so the noodles cook evenly without sticking. Keep the lid on between checks if the liquid is evaporating quickly.
3. Check for tenderness: Start checking around 10 minutes, then check every few minutes. Thick noodles may take about 15 to 20 minutes; regular egg noodles can finish sooner. The noodles should be tender throughout but still hold their folds, with most of the broth absorbed. If they are firm and the pot looks dry, add broth or water a small splash at a time and continue simmering.
4. Finish with butter: Remove the pot from the heat when there is no watery pool at the bottom. Stir in the remaining 1 tablespoon of butter until the noodles look glossy. Taste and add pepper or salt if needed.
5. Rest and serve: Let stand off the heat for 2 to 3 minutes. Pile the noodles loosely into a serving bowl and add parsley if using. Serve warm.

Choosing Egg Noodles

Thick kluski-style noodles hold their folded shape well and tend to need the longer end of the cooking window. Regular wide or extra-wide egg noodles also work, but check them early: they can become overly soft before thicker noodles would be done. Use tenderness and the amount of broth left in the pot rather than the package time alone for this broth-simmered method.

Amish Butter Noodles Variations

Beef-Broth Noodles

Replace the chicken broth with beef broth for a deeper savory flavor. Taste before adding bouillon or salt, since broth seasoning varies.

Separate-Boil Browned-Butter Noodles

For a nutty browned-butter version, boil and drain the noodles according to package directions, then toss them with butter browned separately in a pan. This is a different method: use the package cooking time, not the broth-simmering time above. Watch the butter closely once it turns golden, and remove it from the heat before it burns.

Serving Amish Butter Noodles

Serve as a side with pork chops, chicken drumsticks, or steak bites. For a vegetable side, add Creamed Spinach with Gruyere Cheese.

How to Store and Reheat Butter Noodles

These noodles are best served soon after cooking because they continue absorbing liquid as they sit. If serving shortly, keep them covered in the pan for up to about 20 minutes. Refrigerate cooled leftovers in an airtight container for up to 5 days, though their texture is best earlier.

Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if the noodles look dry. To microwave, warm in short intervals and stir between each; add a little butter if needed. Freezing is not recommended for the best texture, as thawed noodles may become very soft or mushy.

Nutrition

Approximate nutrition per serving, based on 4 side-dish servings: 430 calories, 13g protein, 15g fat, and 61g carbohydrates. Approximate nutrition per 100g: 150 calories, 4g protein, 5g fat, and 21g carbohydrates. Values vary with the noodle brand, broth, and amount of liquid absorbed or evaporated.

Penne coated in a pale, glossy garlic-Parmesan sauce makes a simple skillet pasta without meat or added vegetables. Butter and flour thicken the milk and broth, while Parmesan melts in at the end. Cook the penne just shy of al dente so it stays tender, not soft, during its brief finish in the sauce. Serve it straight from the skillet with grated Parmesan and parsley while a little sauce is still visible between the pieces.

Ingredients for Creamy Penne Pasta

• 12 ounces penne pasta (340g)
• Kosher salt, for the pasta water and sauce
• 3 tablespoons unsalted butter (45g)
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour (15g)
• 1 1/2 cups whole milk
• 1 cup low-sodium chicken broth, or vegetable broth for a vegetarian version
• 1 cup finely grated Parmesan, plus 2 to 3 tablespoons for topping (about 100g total)
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons finely chopped fresh parsley

Freshly grated Parmesan melts more smoothly than pre-shredded cheese. Taste the sauce before adding much salt; the broth and cheese contribute saltiness.

How to Make Creamy Penne Pasta

1. Boil the penne: Bring a large pot of salted water to a boil over high heat. Add the penne and stir occasionally. Start checking 1 to 2 minutes before the package’s listed al dente time; drain when the pasta is tender at the edges but still has a slight bite in the center. Reserve 1/2 cup pasta water before draining.
2. Cook the garlic: While the pasta cooks, melt the butter in a roomy 12-inch skillet over medium-low heat. Add the garlic and stir for 30 to 60 seconds, until fragrant but still pale. Browned garlic can taste bitter.
3. Make the roux: Whisk in the flour and cook, whisking, for about 2 minutes, until no dry flour remains and the mixture forms a smooth paste. Gradually whisk in the milk and broth, a little at a time, until smooth.
4. Thicken the sauce: Simmer uncovered over medium-low heat, whisking often, for about 4 to 6 minutes. Begin checking after a few minutes; the sauce should lightly coat the back of a spoon. Lower the heat, stir in 1 cup Parmesan until melted, then season with pepper and salt to taste. Do not let the sauce boil vigorously after adding the cheese.
5. Toss the pasta: Add the drained penne and toss over low heat for 1 to 2 minutes, until coated. If the sauce becomes too thick, add reserved pasta water a splash at a time. It should look glossy, with a little sauce visible between the pieces.
6. Finish and serve: Remove the skillet from the heat. Scatter the remaining Parmesan and parsley over the penne and serve promptly.

How to Keep the Sauce Smooth

Add the milk and broth gradually while whisking so the roux absorbs the liquid without forming lumps. Keep the sauce at a gentle simmer, then lower the heat before stirring in the Parmesan; boiling hard after the cheese goes in can make the sauce grainy.

If the sauce still looks thin before adding the cheese, simmer it gently for another minute or two. It should coat a spoon lightly, not look thick and pasty—it will thicken further when the penne is added.

Keeping the Penne Glossy

The penne finishes cooking in the hot sauce and continues to absorb liquid as it sits. If it starts to look dry, toss in a splash of reserved pasta water, milk, or broth until the sauce loosens. Serve while the coating is still fluid and glossy.

How to Store and Reheat Creamy Penne

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently, stirring in a splash of milk to loosen the sauce as it warms. The sauce’s texture after freezing is uncertain.

Nutrition

Approximate nutrition per serving, based on 4 servings: 575 calories, 25g protein, 20g fat, and 71g carbohydrates. Approximate nutrition per 100g: 150 calories, 6g protein, 5g fat, and 19g carbohydrates. Values vary with the pasta, broth, milk, and Parmesan used.

Gingerbread hot chocolate starts with milk, cream, molasses, and warm spices heated gently on the stovetop. Finely chopped semi-sweet chocolate melts into the steaming milk for a smooth, chocolate-brown drink without a prepared mix or separate syrup. Keep the heat low and whisk often to prevent scorching, then pour into two mugs. Add whipped cream and fine gingerbread-cookie crumbs just before serving so the topping stays fluffy.

Ingredients for Gingerbread Hot Chocolate

• 2 cups whole milk (480g)
• 1/2 cup heavy cream, for the drink (120g)
• 3 ounces semi-sweet chocolate, finely chopped (85g)
• 1 tablespoon molasses (20g)
• 1 tablespoon light brown sugar, plus up to 1 tablespoon more to taste
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• A small pinch of ground cloves
• A small pinch of fine salt
• 1/2 cup cold heavy cream, for topping (120g)
• 1 tablespoon powdered sugar
• 1 gingerbread cookie or gingersnap, finely crushed (about 1 tablespoon crumbs)

Chop the chocolate finely so it melts evenly. The molasses adds a deeper gingerbread note, while the cream gives this version a richer body.

How to Make Gingerbread Hot Chocolate

1. Prepare the topping: Beat the cold topping cream with the powdered sugar until it holds soft-to-medium peaks. Crush the cookie into fine crumbs and set both aside.
2. Warm the spiced milk: In a small or medium saucepan with room to whisk, combine the milk, drink cream, molasses, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt. Heat uncovered over low to medium-low heat, whisking frequently. Start checking for steam after about 4 minutes; continue until the mixture is steaming but not boiling, about 4 to 6 minutes total.
3. Melt the chocolate: Add the chopped chocolate and whisk continuously or nearly continuously until no pieces remain and the drink looks smooth and evenly brown, about 1 to 2 minutes. Remove from the heat without letting it boil.
4. Taste and pour: Taste carefully. If needed, whisk a little extra brown sugar into the saucepan, up to 1 tablespoon total. Divide the hot chocolate between two mugs, leaving room for the topping.
5. Top and serve: Add a generous swirl of whipped cream to each mug and sprinkle with the cookie crumbs. Serve immediately, with extra gingerbread cookies alongside if desired.

How to Keep the Hot Chocolate Smooth

Use gentle heat rather than bringing the milk to a boil, and keep whisking as the chocolate melts. The drink is ready when it is steaming and no chocolate pieces are visible. Ground spices may settle slightly; give the hot chocolate one more whisk before pouring if needed.

Adjusting the Gingerbread Spice

Ground ginger and cloves vary in strength. For a milder batch, reduce the ginger and use only a trace of cloves. Taste after the chocolate melts, then add any extra spice or sugar gradually.

How to Store and Reheat Leftovers

Refrigerate leftover hot chocolate in a covered container for up to 2 days, without the whipped cream or cookie crumbs.

Reheat gently in a saucepan over low heat, whisking to recombine. Alternatively, microwave in short intervals, whisking between them. The drink may thicken or separate slightly while chilled; add fresh toppings only after reheating.

Nutrition

Approximate nutrition per serving (1 mug with whipped cream and cookie crumbs). Values vary with the chocolate and cookie used.

• Calories: 865
• Protein: 14g
• Fat: 65g
• Carbohydrates: 62g

Approximate nutrition per 100g: 205 calories, 3g protein, 15g fat, and 15g carbohydrates.

These individual dessert cups show off three distinct layers: a translucent red gelatin base, a pale whipped gelatin middle, and a white whipped topping finish. Strawberry or cherry gelatin provides the red color, while clear cups keep the layers visible.

The timing depends on how quickly the gelatin chills. Wait until the red base is firm before adding the middle layer, and fold the reserved gelatin with whipped topping while it is thickened but still spoonable.

Ingredients for Christmas Jello Parfait Cups

• 1 package (3 ounces / 85g) red strawberry or cherry gelatin dessert mix
• 1 cup boiling water
• 1 cup cold water
• 8 ounces thawed whipped topping (about 2 cups / 225g), for the middle layer
• About 4 ounces thawed whipped topping (about 1 cup / 115g), for finishing

Use six clear 4- to 5-ounce dessert cups. Set them on a tray before filling so they can be moved to the refrigerator without tilting. If your gelatin package calls for a different amount of water, follow its directions and reserve a portion of the prepared gelatin for the middle layer.

How to Make Christmas Jello Parfait Cups

1. Dissolve the gelatin: Whisk the gelatin mix into the boiling water until no crystals remain. Stir in the cold water and let the mixture cool briefly, until it is no longer steaming hot.
2. Set the red bases: Divide about one-third of the gelatin among the six cups. Pour the rest into a shallow bowl and refrigerate it separately. Chill the cups for about 1 1/2 to 2 hours, until the red layer is firm and does not ripple when a cup is moved gently.
3. Check the reserved gelatin: Once it has cooled, check it every 10 to 15 minutes. It may take about 30 to 60 minutes to become cold and thick enough to coat a spoon while remaining soft enough to fold. If it sets completely, let it soften until spoonable before folding; avoid overheating it.
4. Make the pale layer: Gently fold the 8 ounces of whipped topping into the thickened gelatin until no large streaks remain. The mixture should hold a soft mound on a spoon. If it is too loose to layer, chill it for 10 to 20 minutes and check again.
5. Fill and chill: Spoon or pipe the pale mixture over the fully set red bases. Refrigerate for about 1 to 2 hours, until the pale layer is cold and stable.
6. Finish: Spoon or pipe the remaining whipped topping onto the cold cups. Keep refrigerated until serving.

How to Keep the Layers Distinct

If the red base still shifts or ripples, the pale mixture can sink into it. Likewise, reserved gelatin that is still fluid will make a loose middle layer. Use the set and spoonable-texture cues rather than relying only on the clock; cup size and refrigerator temperature can affect chilling time.

Serving and Storage

Serve the cups cold. For the freshest-looking peaks, add the final whipped topping closer to serving time. For another individual holiday dessert, try Grinch Cheesecake Dessert Cups.

Keep the cups refrigerated, and cover them once fully chilled. There is no established storage window for this recipe, so use them while the layers and topping still look fresh. Freezing may change the texture of both the gelatin and whipped topping.

Nutrition

Approximate nutrition per cup, based on 6 servings: 210 calories, 2g protein, 10g fat, and 26g carbohydrates. Approximate nutrition per 100g: 140 calories, 1g protein, 6g fat, and 17g carbohydrates. Values vary by gelatin and whipped topping brand.

Christmas stollen is an enriched yeast bread with a tender, fruit-and-almond-studded crumb. This version makes two low, folded oval loaves with a light golden crust and a generous coating of confectioners’ sugar.

Allow time for two rises. Soak the fruit to soften it, then drain it well before folding it into the dough. Once shaped, use the loaves’ puffiness to judge the final rise and check both color and center temperature during baking—the clock alone will not tell you when they are done.

Ingredients for Christmas Stollen Bread

• 1 cup raisins (150g)
• 1/2 cup mixed candied fruit or candied citrus peel (80g)
• 1/3 cup orange juice
• 4 cups all-purpose flour, plus a little more if needed (500g)
• 2 1/4 teaspoons active dry yeast (7g)
• 3/4 cup whole milk, warm
• 1/3 cup granulated sugar (65g)
• 1/2 cup unsalted butter, softened (115g)
• 2 large eggs
• 1 teaspoon fine salt
• 1 teaspoon lemon zest
• 1/2 teaspoon ground cardamom
• 1/2 cup chopped almonds (60g)
• 4 tablespoons unsalted butter, melted, for finishing (55g)
• 1 cup confectioners’ sugar, or more as needed for coating (120g)

Optional: Replace the orange juice with 1/3 cup dark rum for soaking the fruit. For a light vanilla note, add 1 teaspoon vanilla extract with the eggs.

How to Make Christmas Stollen Bread

1. Soak the fruit: Combine the raisins and candied fruit with the orange juice. Let stand for about 30 minutes, stirring once or twice. Drain thoroughly and blot dry. The fruit should be plump but not dripping; excess liquid can make the dough wet and leave damp patches in the bread.
2. Mix and knead: Stir the yeast and a spoonful of the measured sugar into the warm milk; let stand until foamy. Add the remaining sugar, softened butter, eggs, salt, lemon zest, cardamom, and flour. Knead by hand or with a dough hook for 10 to 15 minutes, until smooth and elastic. The dough should be soft and slightly tacky. If it is too wet to gather and knead, add flour a tablespoon at a time.
3. Let the dough rise: Cover the bowl and leave it in a warm, draft-free place until the dough has roughly doubled, about 1 to 1 1/2 hours. Enriched dough may take longer in a cool kitchen; judge it by its volume.
4. Add the fruit and almonds: Gently press the dough into a broad shape. Fold in the drained fruit and almonds a little at a time, distributing them without tearing the dough. Divide into two equal portions.
5. Shape the loaves: Form each portion into a broad, low oval. Make a shallow lengthwise groove slightly off center with the side of your hand or a rolling pin. Fold the smaller side over the larger side, leaving the lower edge visible, and gently press the fold to form a ridge. Avoid pressing out all the air or forcing fruit through the surface.
6. Proof: Set the loaves well apart on a parchment-lined rimmed baking sheet and cover loosely. Let rise until fuller and puffy, about 30 to 45 minutes. A gentle fingertip indentation should partly spring back; if the dough deflates, it has likely proofed too long. Preheat the oven to 350°F (175°C) before baking.
7. Bake: Bake uncovered for about 35 to 45 minutes, beginning to check at 35 minutes. The loaves should be light golden rather than deeply browned, with centers that reach about 190°F (90°C). Place the thermometer tip in the bread, not a piece of fruit. Rotate the sheet if browning is uneven, or tent the loaves loosely with foil if the tops color before the centers are done.
8. Finish and cool: Brush the warm loaves generously with melted butter. Let it absorb briefly, then dust with confectioners’ sugar. Once the coating settles, add another light dusting if needed. Cool completely before wrapping or cutting into thick slices.

For another festive yeast bread, try Christmas Chocolate Babka.

Christmas Stollen Variations

Almond-Paste Stollen

For a filled loaf, divide about 4 ounces of almond paste or marzipan into two narrow logs. Place one along each oval before folding the dough. The main recipe has no separate filling.

Rum-Soaked Fruit

Replace the orange juice with 1/3 cup dark rum. Drain and blot the soaked fruit before adding it to the dough.

How to Serve and Store Christmas Stollen

Serve thick slices with hot cider or another warm drink. Leftover slices can be toasted. If the sugar coating has absorbed, add a fresh dusting shortly before serving.

Cool the loaves completely, then keep them covered at room temperature for up to about one week. Store cut slices in an airtight container to limit drying. For longer storage, wrap a fully cooled loaf well and freeze for up to three months. Thaw before serving and refresh the sugar coating if needed.

A thawed whole loaf can be warmed briefly in a 375°F (190°C) oven. Watch it closely so it does not dry out.

Nutrition

Approximate nutrition per slice, based on 18 slices from two loaves: 290 calories, 5g protein, 11g fat, and 44g carbohydrates. Approximate nutrition per 100g: 390 calories, 7g protein, 15g fat, and 61g carbohydrates. Values vary with slice size and the amount of confectioners’ sugar used.

These Christmas butter cookies are thick, slightly flattened rounds with red, green, and white sprinkles pressed into their tops. They bake up tender and buttery, with pale, set tops and bottoms that are only lightly golden—not the deep color of a crisp cookie.

Shape and decorate the dough before chilling it. Firm, cool rounds hold their shape better in the oven, while an early check helps prevent overbaking. Cookie size, thickness, pan color, and oven temperature can all shift the bake time.

Ingredients for Classic Christmas Butter Cookies

• 1 cup (2 sticks) unsalted butter, softened but not melted (225g)
• 2/3 cup granulated sugar (135g)
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour, spooned and leveled (280g)
• 1/2 teaspoon fine salt
• 1/3 cup red, green, and white holiday sprinkles, or as needed (55g)

If using salted butter, omit the added salt. Small round sprinkles, jimmies, or a mix of both will work.

How to Make Christmas Butter Cookies

1. Prepare the oven and pan: Preheat the oven fully to 350°F (175°C). Line a light-colored rimmed baking sheet with parchment paper.
2. Mix the dough: Beat the butter and sugar for 3 to 4 minutes, until smooth and creamy. The butter should yield to a light press but should not look greasy or melted. Beat in the egg and vanilla, scraping down the bowl as needed.
3. Add the flour: Mix in the flour and salt on low just until no dry flour remains. Stop once the dough comes together; extra mixing can make the cookies tough.
4. Shape and decorate: Divide the dough into about 24 equal portions. Roll each into a ball and gently flatten to a thick round about 1/2 inch high. Press the sprinkles into the tops, then place the rounds about 2 inches apart on the baking sheet.
5. Chill: Refrigerate the shaped cookies for 20 to 30 minutes, until cool and firm. Keep any rounds waiting for a later batch chilled.
6. Bake: Bake one sheet at a time for about 10 to 12 minutes, starting to check at 9 minutes. The tops should look set but remain pale, the edges should be set, and the bottoms should be just turning light golden. If the oven bakes unevenly, rotate the sheet once near the middle of baking.
7. Cool: Leave the cookies on the baking sheet for about 5 minutes. They will be delicate while hot. Transfer to a wire rack and cool completely before storing.

How to Keep the Cookies Thick and Round

Flatten the portions gently rather than pressing them into thin discs, and press the sprinkles into the dough before chilling so they stay attached. If the dough is sticky while shaping, chill it briefly until manageable. Lightly flour your hands if needed, but avoid working much extra flour into the dough.

Bake the rounds while they are still cool and firm. If using the same baking sheet for another batch, let it cool first; a warm sheet can soften the dough before it reaches the oven. Softened rather than melted butter also helps limit spreading.

How to Tell When Butter Cookies Are Done

Use the 10-to-12-minute range as a guide, not a fixed endpoint. Smaller or thinner rounds may finish sooner, and a dark pan may brown the bottoms faster. Remove the cookies when the tops are set and the bottoms are only lightly golden. They firm as they cool, so waiting for deep browning can leave them dry or hard.

Serving Christmas Butter Cookies

Arrange the cooled cookies on a holiday tray or pack them in a tin. For a different holiday-cookie style, try Christmas Pinwheel Sugar Cookies.

How to Store and Freeze Butter Cookies

Store completely cooled cookies in an airtight container at room temperature for about 4 to 5 days, away from heat and moisture. Packing them while warm can trap moisture and soften them.

Freeze cooled baked cookies in a freezer-safe container for up to 3 months, placing parchment between layers if needed. Thaw at room temperature. For make-ahead dough, keep the shaped rounds covered in the refrigerator and bake them while cool and firm.

Nutrition

Approximate nutrition per cookie, based on 24 cookies: 145 calories, 2g protein, 8g fat, and 17g carbohydrates. Per 100g: about 480 calories, 5g protein, 27g fat, and 56g carbohydrates. Values vary with the sprinkles and final cookie size.

These Christmas popcorn balls have a light marshmallow coating that holds the popcorn together without hiding its craggy texture. Melt the butter and marshmallows gently, then shape the coated popcorn while it is still warm and pliable. Press just enough for each ball to hold together, leaving the popcorn pieces visible. The main version stays plain; candies or sprinkles are optional. These use a marshmallow binder, not the cooked-sugar syrup used in a different style of popcorn ball.

Ingredients for Christmas Popcorn Balls

• 1/3 cup popcorn kernels (70g), to yield about 10 cups popped popcorn
• 2 teaspoons neutral oil
• 4 tablespoons unsalted butter (1/2 stick; 55g)
• 10 ounces mini marshmallows (about 6 cups; 285g)
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon fine salt
• Extra butter, as needed, for lightly coating hands

Plain or lightly buttered microwave popcorn can replace the stovetop-popped popcorn. Use about 10 cups, remove any unpopped kernels, and avoid very buttery varieties, which may be harder to coat.

How to Make Christmas Popcorn Balls

1. Pop the corn: Heat the oil in a large, heavy-bottomed pot over medium heat. Add the kernels and cover, leaving a slight vent if the lid allows. Shake the pot occasionally. When popping slows to several seconds between pops, remove the pot from the heat. Measure about 10 cups of popped popcorn, discarding any unpopped kernels.
2. Melt the binder: In a medium saucepan, melt the butter and marshmallows uncovered over low heat, stirring gently until smooth and runny with no large lumps, about 3 to 5 minutes. Remove from the heat and stir in the vanilla and salt.
3. Coat the popcorn: Put the popcorn in a large heatproof bowl. Pour the warm marshmallow mixture over it and fold gently but thoroughly, until most pieces are lightly coated and begin to cling together.
4. Shape the balls: Lightly butter clean hands. While the mixture is warm and pliable, gather it into 8 roughly rounded balls, each about 2 1/2 to 3 inches across. Press only until each ball holds together, keeping the popcorn pieces visible. Take care with the warm, sticky mixture.
5. Let them set: Place the balls on a parchment-lined tray or plate. Let cool until they are no longer hot or overly tacky and can be lifted without falling apart, about 15 to 20 minutes depending on their size and the room conditions.

How to Keep Popcorn Balls from Falling Apart

Coat the popcorn thoroughly before shaping, then work promptly: the marshmallow binder becomes less pliable as it cools. If a portion feels loose, gather and press it gently until it holds. Lightly buttered hands help with sticking; avoid packing the balls so tightly that the popcorn gets crushed.

Optional Christmas Mix-Ins

For a colorful variation, let the coated popcorn cool briefly before gently folding in up to 1/2 cup red and green candy-coated chocolates or 1 to 2 tablespoons Christmas sprinkles. Adding candy while the coating is very hot can make it melt or smear. Leave the mix-ins out for the plain version.

Serving and Storing Popcorn Balls

Serve the popcorn balls on a plate, or package them individually once they have cooled and set. Store in an airtight container in a cool, dry place at room temperature for up to about 5 days. They have the best popcorn texture soon after making; even when stored airtight, they can become chewier and less crunchy over time.

Nutrition

Approximate nutrition per popcorn ball, based on 8 balls: 205 calories, 2g protein, 7g fat, and 35g carbohydrates. Per 100g: about 390 calories, 3g protein, 14g fat, and 66g carbohydrates. Values vary with ingredients and portion size.

Homemade Christmas eggnog starts as a gently cooked yolk custard flavored with nutmeg and vanilla. Whisking warm milk and cream gradually into the yolks helps keep the base smooth; straining catches any small cooked egg bits. The custard should still be pourable when it comes off the stove because it thickens as it chills.

Serve the cold, pale-yellow eggnog in clear handled glass mugs with whipped cream and a cinnamon stick. The batch is nonalcoholic, so spirits can be added to individual glasses if desired.

Ingredients for Homemade Christmas Eggnog

• 6 large egg yolks
• 1/2 cup granulated sugar (100g)
• 1/8 teaspoon fine salt
• 1 teaspoon ground nutmeg, plus a little for serving
• 3 cups whole milk (720g)
• 1 cup heavy cream for the custard base (240g)
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream for topping (180g)
• 6 cinnamon sticks

Optional: Use a light pinch of freshly grated nutmeg in place of ground nutmeg. For spiked servings, offer bourbon, rum, whiskey, or brandy, 1–2 tablespoons per glass, to taste.

How to Make Homemade Christmas Eggnog

1. Whisk the yolks. In a heat-safe bowl, whisk the yolks, sugar, salt, and nutmeg until smooth and slightly lighter, about 2–3 minutes. Set a fine-mesh strainer over a clean heat-safe container.
2. Warm the dairy. Combine the milk and 1 cup cream in a medium, heavy-bottomed saucepan. Warm over medium heat for about 4–6 minutes, until steaming with small bubbles at the edge. Do not boil.
3. Temper the yolks. Whisk the yolk mixture continuously while slowly adding the warm dairy, a little at a time. Gradual warming helps prevent the yolks from scrambling. Pour the mixture back into the saucepan.
4. Cook the custard. Set the pan over medium-low heat and whisk continuously. Begin checking the temperature as soon as the mixture returns to the pan. Cook for about 2–5 minutes, until it reaches 160°F (70°C) and lightly coats the back of a spoon. It should remain pourable. Remove from the heat promptly; do not let it boil.
5. Strain and chill. Immediately pour the custard through the strainer without forcing any large cooked pieces through. Stir in the vanilla. Let cool briefly, then cover and refrigerate until thoroughly cold, at least 4 hours.
6. Whip and serve. Whip the remaining 3/4 cup cream to soft peaks. Gently whisk the cold eggnog, then pour it into clear handled glass mugs. Top each serving with whipped cream, an angled cinnamon stick, and a little nutmeg.

How Thick Should Eggnog Be Before Chilling?

The warm custard should lightly coat a spoon, not look as thick as the finished drink. Stop cooking when it reaches 160°F and has that light coating; heating it longer risks overcooking the yolks. Judge its final thickness after chilling. If it is thicker than you like, whisk in a small splash of cold milk at a time until pourable.

Serving and Storing Eggnog

Make the ungarnished base up to a day ahead. Keep it covered in the refrigerator at 40°F (5°C) or colder and use it within 2–3 days. Storage recommendations for eggnog vary, so this is a cautious window for this cooked version. If it separates slightly, whisk or stir gently before pouring.

Whip the topping cream and garnish the glasses shortly before serving. Offer spirits separately rather than adding them to the batch; alcohol is not a substitute for cooking the eggs. Freezing is not recommended because the creamy mixture may separate or change texture. For another holiday drink, try Candy Cane Christmas Punch.

Nutrition

Approximate nutrition per serving, based on 1 of 6 servings (about 2/3 cup eggnog, plus whipped cream): 435 calories, 8g protein, 34g fat, and 25g carbohydrates. Approximate nutrition per 100g: 190 calories, 4g protein, 15g fat, and 11g carbohydrates. Values vary with ingredients and serving amounts.

These small, round Italian-style Christmas cookies bake up soft and lightly cakey, with pale golden bottoms rather than crisp edges. This butter-based version uses vanilla and a little almond extract, then gets a white glaze and red, green, and white nonpareils. The key is to pull the cookies from the oven when the tops are set but still pale. Cool them completely before glazing so the coating stays on top.

Ingredients for Italian Christmas Cookies

• 3 cups all-purpose flour, spooned and leveled (360g)
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 cup (1 stick) unsalted butter, softened (115g)
• 3/4 cup granulated sugar (150g)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups powdered sugar (240g)
• 3 to 4 tablespoons milk, added gradually
• 1/2 teaspoon vanilla extract, for the glaze
• About 1/3 cup red, green, and white nonpareils (55g)

If using salted butter, reduce the added salt slightly. Two-percent milk works in the glaze if whole milk is unavailable.

How to Bake Italian Christmas Cookies

1. Prepare the oven: Fully preheat to 350°F (175°C) and line a baking sheet with parchment. Whisk the flour, baking powder, and salt together.
2. Mix the dough: Beat the softened butter and granulated sugar until creamy. Mix in the eggs, 1 teaspoon vanilla, and almond extract, scraping the bowl as needed. Add the flour mixture and mix on low just until no dry flour remains.
3. Portion the cookies: The dough should be soft and scoopable. If it is too sticky to shape, cover and chill it for up to 20 minutes rather than adding a lot of flour. Scoop about 1 tablespoon per cookie, roll lightly into rounds, and place about 2 inches apart on the prepared sheet.
4. Bake: Bake one sheet at a time for 10 to 12 minutes, starting to check at 10 minutes. Remove the cookies when the tops look dry and set and the bottoms are lightly golden. If the oven browns unevenly, rotate the sheet once near the end of baking.
5. Cool: Let the cookies set briefly on the sheet, then transfer them to a wire rack. Cool completely, at least 30 minutes, before glazing. Use a cool baking sheet for the next batch.
6. Make the glaze: Stir the powdered sugar, glaze vanilla, and 3 tablespoons milk until smooth. Add more milk a little at a time, up to 1 tablespoon, until the glaze is thick but spreadable and coats a cookie without running off. If it becomes too thin, stir in a little more powdered sugar.
7. Decorate: Spoon or spread glaze over each cookie and immediately add the nonpareils while it is wet. Leave the cookies in a single layer until the glaze has set, about 30 to 60 minutes, before stacking.

How to Tell the Cookies Are Done

Check the tops and bottoms rather than waiting for the edges to turn brown. The tops should no longer look wet or doughy, while the bottoms should be only lightly golden. Cookie size and oven behavior can shift the timing; deep browning can leave these tender cookies dry. Spoon and level the flour, and stop mixing once it is incorporated to help keep the crumb soft.

Getting the Glaze to Coat the Cookies

Warm cookies can loosen the glaze and make it slide off. Once the cookies are completely cool, adjust the glaze gradually: it should fall from a spoon in a thick ribbon and stay on the cookie tops. Glaze and sprinkle a few cookies at a time so the nonpareils adhere before the surface sets.

Anise Flavor Variation

For a licorice-like flavor, replace the almond extract with 1/4 teaspoon anise extract. Keep the vanilla, round shape, white glaze, and Christmas-color nonpareils.

Serving Italian Christmas Cookies

Serve with coffee or milk, or add them to a holiday cookie tray. For a different festive shape alongside them, try Christmas Pinwheel Sugar Cookies.

How to Store and Freeze Italian Christmas Cookies

Once the glaze has set, store the cookies in an airtight container at room temperature for about 4 to 5 days. Place parchment between layers to protect the glaze and sprinkles.

For the cleanest appearance, freeze baked cookies without glaze for up to 2 months. Thaw at room temperature, then glaze and decorate. The colors of nonpareils on already-decorated cookies may bleed after freezing.

Nutrition

Approximate nutrition per cookie, based on about 30 cookies: 135 calories, 2g protein, 4g fat, and 24g carbohydrates. Per 100g: about 390 calories, 5g protein, 10g fat, and 70g carbohydrates. Values vary with cookie size and the amount of glaze and sprinkles used.