Christmas Sweet Trays Ideas

Christmas Sweet Trays Ideas tastes like cool peppermint, cozy ginger spice, buttery caramel, and rich chocolate all on one festive platter. This lineup suits party hosts, office potlucks, and neighbor gifts, and you can pull it off in about 2 hours start to finish. I test-baked three batches while my kids decorated the tree and stole the pretzels.

Why You Should Try This Christmas Sweet Trays Ideas

Christmas Sweet Trays Ideas gives you a colorful mix of flavors and textures that everyone can nibble and share. You cover chocolate lovers, nut fans, and spice devotees in one go. The tray looks special, and you can scale it for a tiny gathering or a crowd.

You also save time and money with smart pantry shortcuts. I lean on brownie-mix crinkles, candy-coated pretzels, and a simple peppermint bark for maximum wow with minimum fuss. You still get that homemade magic without babysitting a candy thermometer.

Ingredients You’ll Need

I build one generous tray for 10 to 12 people with six easy sweets. You can double any component for larger parties. I include pantry shortcuts, brand notes, and swaps right in the list.

• Peppermint Bark
  • 12 oz dark chocolate chips or bars, chopped (Ghirardelli melts smoothly)
  • 12 oz white chocolate chips or bars, chopped
  • 1 tsp peppermint extract (McCormick reads clean, avoid spearmint)
  • 4 candy canes, crushed to 1/2 cup
  • 1 tbsp refined coconut oil or neutral oil to help with melting, optional
• Chocolate Crinkle Cookies shortcut
  • 1 box brownie mix, 18 to 19 oz
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/3 cup neutral oil
  • 1 tsp vanilla
  • 1 cup powdered sugar for rolling
• Molasses Spice Cookies
  • 2 1/4 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp baking soda
  • 1/4 tsp fine salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1/3 cup unsulphured molasses
  • Coarse sugar for rolling, optional
• Buckeyes
  • 1 1/2 cups creamy peanut butter (Jif or Skippy hold shape)
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 12 oz semisweet chocolate chips
  • 1 tbsp shortening or coconut oil for dipping
• Salted Caramel Pretzel Bites
  • 60 mini pretzels
  • 30 Rolo candies or soft caramels cut in half
  • Flaky sea salt
• Sugared Pecans
  • 1 lb pecan halves
  • 1 egg white
  • 1 tbsp water
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 tsp fine salt

Equipment

• Mixing bowls, hand mixer or stand mixer, and a whisk
• 3 to 4 rimmed baking sheets
• Parchment paper or silicone mats
• Microwave-safe bowls or a double boiler
• Small cookie scoop, offset spatula, and two forks
• Cooling racks and airtight containers or tins

How to Make Christmas Sweet Trays

• Prep Time 45 minutes active
• Cook Time 60 minutes across batches
• Total Time About 2 hours plus cooling

1. Set your station and preheat. Heat the oven to 300 F for sugared pecans and 350 F for cookies. Line all baking sheets with parchment. Set up a cooling rack and space on your counter for quick swaps.
2. Bake sugared pecans. Whisk egg white and water until frothy. Toss pecans with sugar, cinnamon, and salt, then coat with the froth. Spread on a sheet and bake at 300 F for 25 to 30 minutes, stirring once, until glossy and crisp. Cool completely.
3. Mix molasses spice cookies. Beat butter and brown sugar until fluffy. Add egg and molasses. Stir in flour, ginger, cinnamon, cloves, baking soda, and salt. Scoop small balls, roll in coarse sugar, and bake at 350 F for 9 to 11 minutes until set on the edges and chewy in the center. Cool on a rack.
4. Stir chocolate crinkle dough. In a bowl, mix brownie mix, flour, eggs, oil, and vanilla until thick. Chill 10 minutes so the dough firms up. Scoop balls, roll in powdered sugar, and bake at 350 F for 9 to 10 minutes until puffed with crackly tops. Cool on a rack.
5. Roll and dip buckeyes. Beat peanut butter, butter, and powdered sugar until smooth and moldable. Roll 1-inch balls and chill 20 minutes. Melt chocolate with shortening in short microwave bursts, stirring until glossy. Skewer each ball with a toothpick, dip in chocolate, and leave a small peanut butter circle on top. Set on parchment to firm.
6. Make pretzel bites. Place half the pretzels on a sheet and top each with a Rolo or caramel piece. Warm at 250 F for 3 to 4 minutes until shiny and soft. Press a second pretzel on top to sandwich, then sprinkle flaky salt. Cool until set.
7. Build peppermint bark. Melt dark chocolate with a little oil until smooth, then spread a thin layer on a parchment-lined sheet. Chill 10 minutes. Melt white chocolate with extract. Spread over the dark layer, then shower with crushed candy canes. Chill until firm and break into shards.
8. Arrange the tray. Fan cookies on opposite sides for color contrast. Pile bark and pretzel bites in the center for height. Fill gaps with buckeyes and sugared pecans. Add a little bowl of extra candy cane bits for sparkle if you like.

Tips & Tricks

• Mix flavors and textures. Aim for chocolate, spice, caramel, and nutty crunch on every tray.
• Use color wisely. Place red and white bark next to dark cookies for pop.
• Keep batches rotating. Load one sheet while another cools so you hold momentum.
• Crush candy canes inside a zip bag with a rolling pin to contain the mess.
• Add a citrus moment. Tuck in clementines for fragrance and a palate reset.
• Label allergens. Mark peanut items and nut-free options, and set them on separate platters.
• Pack gift boxes with parchment layers so treats stay crisp and neat.

What to Serve with Christmas Sweet Trays

Pour hot cocoa, spiced cider, or strong coffee to balance the sweetness. A light cheese board with sharp cheddar or aged gouda plays well with molasses cookies and pecans. Bubbles also shine here, so chill a dry cava or prosecco. Add fresh berries or sliced pears for a juicy bite between chocolates.

Make-Ahead and Storage

• Peppermint bark: Store in a cool, dry spot for up to 2 weeks. Keep it in an airtight tin with parchment between layers.
• Sugared pecans: Store at room temp in an airtight jar for 2 weeks. Warm for 2 minutes at 300 F if they lose crunch.
• Buckeyes: Chill in a container for up to 2 weeks or freeze for 2 months. Thaw in the fridge overnight so the chocolate stays neat.
• Pretzel bites: Store at room temp for 5 to 7 days. Refresh crunch in a 250 F oven for 3 minutes if needed.
• Molasses spice cookies and chocolate crinkles: Store airtight at room temp for 4 to 5 days or freeze for 2 months. Warm in a 300 F oven for 5 minutes for that just-baked softness.

Adaly Kandice

Christmas Sweet Trays: Assorted Holiday Cookies

A festive assortment of classic cookies perfect for Christmas sweet trays and gifting to loved ones.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 24

Course: Dessert

Cuisine: American

Ingredients

  

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

• 2 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

• colored sprinkles
• royal icing
• melted chocolate

Instructions

 

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, cream together butter and sugar until light and fluffy.
3. Add egg and vanilla extract, mix to combine.
4. Gradually add flour and salt, mixing until a soft dough forms.
5. Roll out dough on a floured surface to 1/4-inch thickness and cut into festive shapes.
6. Place cookies on baking sheet and decorate with sprinkles if desired.
7. Bake 8-10 minutes or until edges are lightly golden. Cool completely before decorating with icing.

1. In a medium bowl, whisk together flour, cinnamon, ginger, cloves, baking soda, and salt.
2. In another large bowl, cream butter and brown sugar, then mix in molasses and egg.
3. Gradually add dry ingredients, mixing until a dough forms. Chill the dough for 30 minutes.
4. Roll out dough on floured surface to 1/4-inch thickness and cut into gingerbread shapes.
5. Bake at 350°F (175°C) for 8-10 minutes. Cool on wire racks before decorating.

1. Mix butter and powdered sugar until creamy.
2. Mix in vanilla extract, followed by flour and cornstarch until a soft dough forms.
3. Roll dough into logs or pat into a pan and cut into shapes.
4. Bake at 325°F (163°C) for 12-15 minutes until set and pale golden. Cool before serving.

1. Arrange a variety of decorated cookies on festive trays for serving or packaging as gifts.

Notes

Prepare the cookie doughs ahead and involve the whole family in decorating. Store cookies in airtight containers and enjoy throughout the holiday season. You can swap in your favorite cookie recipes to personalize your sweet trays.