It doesn't really matter if you enjoy gingerbread cookies or not. On Christmas, people make them because they make people happy. And because they're so darn cute.

Ingredients:

• 3/4 c. (1 1/2 sticks) butter, softened
• 3/4 c. packed brown sugar
• 2/3 c. molasses
• 1 large egg
• 1 tsp. pure vanilla extract
• 3 1/4 c. all-purpose flour
• 1 tbsp. ground ginger
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1/2 tsp. kosher salt
• 2" piece fresh ginger, grated (optional)
• Zest of 1 orange (optional)
• 1/2 tsp. finely ground black pepper (optional)
• Sugar Cookie Icing, for decorating
• Sprinkles, for decorating

Directions:

• Using a hand mixer, cream the butter, brown sugar, and molasses in a large mixing basin until frothy, about 2 minutes. Beat in the egg and vanilla extract until well mixed.
• In a medium mixing basin, combine the flour, spices, baking soda, and salt. With the mixer on low, gradually add the dry ingredients, as well as the fresh ginger, orange zest, and black pepper (if using), until the dough just comes together. (Be careful not to overmix!)
• Make two discs out of the dough by dividing it in half. Wrap each in plastic wrap and chill for 2 to 3 hours, or until firm. (Alternatively, divide the dough in half and roll each half between two pieces of parchment paper to 1/4" thickness.) (Refrigerate until firm.)
• Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4" thick. (Alternatively, peel off both sheets of parchment from the dough, then replace one sheet of parchment back underneath the dough.) Cut out gingerbread men with a 3" wide cutter and transfer to baking sheets.
• Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
• Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.

The Bûche de Noel cake is a nineteenth-century French Christmas custom. The cake is modeled after the yule log, which was traditionally burned by households beginning on Christmas Eve. The burning of the yule log represented the coming new year and would bring good fortune to the family. While no one is certain how the yule log became a cake, everyone can agree it's a lovely tradition we don't want to lose.

Ingredients:

For the cake:

• Cooking spray
• 6 large eggs, separated
• 1/2 c. all-purpose flour
• 1/4 c. unsweetened cocoa powder
• 3/4 c. granulated sugar, divided
• 1/4 tsp. kosher salt
• Powdered sugar, for sprinkling

For the filling:

• 1 1/4 c. heavy cream
• 1/4 c. powdered sugar
• 2 tsp. gelatin (optional)
• 1 tsp. pure vanilla extract
• Pinch kosher salt

For the frosting and decorating:

• 1/2 c. (1 stick) butter, softened
• 1 1/2 c. powdered sugar, plus more for garnish
• 5 tbsp. cocoa powder
• 1 tsp. pure vanilla extract
• 3 tbsp. heavy cream
• Pinch kosher salt
• Chocolate curls, for garnish
• Cranberries, for garnish
• Small rosemary sprigs, for garnish

Directions:

• Preheat the oven to 350°F. Line a jelly roll pan with parchment paper and coat with cooking spray. In a medium mixing bowl, combine flour, cocoa powder, and salt.
• In a large mixing basin, whisk the egg yolks until thick. Slowly add 1/2 cup sugar and beat till pale, then add flour mixture.
• In a separate large mixing bowl, whisk the egg whites until soft peaks form. Add the remaining 1/4 cup sugar, a bit at a time, and continue to beat until stiff peaks form. In two batches, gently fold the egg whites into the batter.
• Pour the batter into the prepared pan and smooth it out evenly. Bake for 12 minutes, or until the top springs back when lightly pushed.
• Invert the warm cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper.
• Starting at the short end, tightly roll the cake into a log using the towel. Allow cooling completely.
• To make the filling, place 2 tablespoons of cold water in a shallow microwave-safe bowl and sprinkle gelatin on top in a uniform layer. Allow for 5 to 10 minutes of blooming time, then microwave for 10 seconds, or until gelatin is runny—do not overheat!
• In a large mixing bowl, combine heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt to make medium peaks. If using gelatin, strain and trickle it into the whipped cream while continuing to beat the cream. Place in the refrigerator until ready to use.
• When the cake has cooled, unroll it and evenly pour the filling over it. Roll the cake back into a log, using the towel to aid in the creation of a tight roll. Place seam side down on a baking sheet and refrigerate for 1 hour, or until thoroughly cooled.
• To make the frosting, cream the butter in a large mixing basin until smooth. Beat in the powdered sugar and cocoa powder until no lumps remain, then add the vanilla, heavy cream, and salt.
• Trim the ends and frost the cake with chocolate buttercream when ready to serve. Top with chocolate curls and a little dusting of powdered sugar. To make mistletoe, arrange cranberries and rosemary on a log.

When you don't have a lot of time but yet want to make something charming and festive, try these adorable Christmas Tree Brownies. They're simple to make, and the kids can even help decorate them!

Ingredients:

• Cooking spray
• 1 box brownie mix, plus ingredients called for on the box
• 3/4 c. (1 1/2 sticks) butter, softened
• 4 c. powdered sugar
• 1 tsp. pure vanilla extract
• 2 tbsp. heavy cream
• Pinch kosher salt
• Green food coloring
• 6 candy canes
• Sprinkles, for decorating

Directions:

• Preheat the oven to 350oF. Line a 9" x 13" baking sheet with parchment, leaving a 2" overhang on all sides, and spray with cooking spray. Prepare the brownie mix according to the package guidelines. Pour batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the pan comes out with a few wet crumbs. Allow cooling completely.
• Beat butter until smooth in a large mixing basin with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment. Beat in the powdered sugar until mixed, then add the vanilla, heavy cream, and salt. (If you want a thinner consistency, add 1 tablespoon additional cream.) Green food coloring can be added until the desired color is achieved. Fill a piping bag fitted with a small open star tip with the mixture.
• Remove the brownie from the pan and cut it into three long rows, then into six triangles each, for a total of 18 triangles.
• Cut candy canes into 3" pieces and slide one into the bottom of each brownie to form a trunk.
• Pipe a zigzagging line on top of the brownie and decorate with sprinkles.

Ingredients:

For the cookie dough:

• 3 c. all-purpose flour, plus more for surface
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 c. (2 sticks) butter, softened
• 1 c. granulated sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 tbsp. milk

For the buttercream frosting:

• 1 c. (2 sticks) butter, softened
• 5 c. powdered sugar
• 1/4 c. heavy cream
• 1/2 tsp. pure almond extract
• 1/4 tsp. kosher salt
• Food coloring

Directions:

• Set aside flour, baking powder, and salt in a large mixing dish.
• In another large mixing bowl, cream butter and sugar until smooth and pale in color. Add the egg, milk, and vanilla extract and mix until incorporated, then gradually add the flour mixture until completely combined.
• Form into a disk and wrap with plastic. Refrigerate for 1 hour.
• Preheat the oven to 350oF and line two baking sheets with parchment paper when ready to bake. Roll out the dough until it is 1/8" thick on a lightly floured work surface. Cut out shapes and place them on baking sheets that have been pre-heated. Freeze for 10 minutes (to ensure your shapes stay in place when baking!).
• Meanwhile, prepare the frosting: In a large mixing basin, cream butter with a hand mixer until fluffy, then add powdered sugar and whisk until no lumps remain. Beat in the cream, almond extract, and salt until well mixed.
• Bake cookies until edges are lightly golden, 8 to 10 minutes.
• Allow to cool before frosting and decorating as desired.

Ingredients:

For the crust:

• 3 c. all-purpose flour, plus more for surface
• 1 c. (2 sticks) butter, cut into ½" pieces
• 2 tbsp. granulated sugar
• 1/2 tsp. kosher salt
• 1 tbsp. apple cider vinegar
• 6 tbsp. ice water (or more, if needed)

For the filling:

• 3 1/2 lb. assorted apples (Granny Smith, Honeycrisp, Gala) cored, peeled, and thinly sliced (about 7 apples)
• 1/4 c. packed dark brown sugar
• 2 tbsp. freshly squeezed lemon juice
• 1 tsp. cornstarch
• 1 tsp. cinnamon
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1/2 c. caramel, plus more for serving
• 1 egg beaten with 1 tbsp. water (egg wash)
• Coarse sugar, for sprinkling
• Ice cream, for serving

Directions:

• To make the crust, place the flour and butter in the freezer for 30 minutes before beginning the crust procedure.
• Combine the flour, sugar, and salt in a large mixing bowl. Cut the butter into the flour mixture with your hands or a pastry cutter until pea-sized and some little larger pieces form. 1 tablespoon at a time, add vinegar and ice water until the dough begins to come together and is moist but not wet and sticky (test by squeezing some with your fingers). The resulting mixture will be crumbly.
• Turn the dough out onto a lightly floured surface, divide it into two equal-sized balls, and flatten into disks (ensuring there are no/minimal cracks).
• Cover with plastic wrap and place in the refrigerator for at least 2 hours or up to overnight.
• Preheat the oven to 400°F and position a large baking sheet in the middle rack.
• Cook the apples, brown sugar, lemon juice, cornstarch, cinnamon, and salt in a large skillet over medium heat. Cook for 12 to 15 minutes, or until the liquid has thickened and the apples are soft. Allow cooling while rolling out the dough.
• Roll out one disc of dough into a 12" circle on a lightly floured board. Gently press the crust into a 9" pie pan. Trim the edge to a 1" overhang, then tuck under and crimp the edges. Layer apples on top of the crust, then drizzle with caramel.
• Roll out the second dough disc into a 12" round. Make ten strips. Place four strips on top of the apples. Fold back the first and third strips, then arrange the fifth slice over the apples in the other way, then layer the folded-back slices on top of the fifth slice. Fold the second and fourth strips back and repeat the lattice top with the remaining crust. Trim the strips and push them into the crimped crust. Freeze for 15 minutes, or until the crust is well cooled.
• Brush the cold crust with egg wash and top with coarse sugar. Place the pie dish on a prepared oven sheet and bake for 50 minutes, or until the crust is brown and the filling is bubbling. Cover loosely with foil if the crust begins to darken too rapidly. Allow cooling for at least 2 hours on a wire rack before serving.
• If desired, top with additional caramel and ice cream.