When the weather gets cold and the days get shorter, there’s nothing better than enjoying a warm comforting dessert. Winter is the perfect time to get cozy and bake. Whether you’re in the mood for a warm soft cookie or a pepperminty treat, these recipes will help you stay cozy all winter long!

Chocolate Peppermint Sheet Cake

Peppermint sheet cake is a delightful dessert known for its refreshing flavor and squishy texture! If you are looking for a great dessert to snack on all winter long peppermint sheet cake is definitely for you!

Cake Ingredients:

• 2 c. all-purpose flour
• 2 c. granulated sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 c. salted butter (2 sticks)
• 1/2 c. unsweetened cocoa powder
• 1 c. boiling water
• 1/2 c. whole milk
• 2 tsp. peppermint extract
• 2 large eggs

FOR THE FROSTING:

• 1 lb. powdered sugar
• 1 c. salted butter (2 sticks), at room temperature 
• 2 Tbsp. whole milk
• 1 Tbsp. vanilla extract
• 1 c. crushed candy canes or peppermint candies

Directions

1

Preheat the oven to 350º. Line the bottom of a 13-by-18-inch rimmed baking sheet or a jelly roll pan with parchment paper. 

2

For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Heat the butter and cocoa powder in a small saucepan over medium-low heat, whisking, until melted and smooth, about 2 minutes. Carefully add the boiling water, allow it to bubble for a moment, then remove from the heat. Add to the flour mixture and stir until smooth, about 1 minute. Let cool for 5 minutes. 

3

Whisk together the milk, peppermint extract, and eggs in a large bowl. Stir the milk mixture into the batter and mix until smooth. Pour the batter into the prepared pan and spread evenly. Tap the pan firmly on the counter a few times to remove any air bubbles. 

4

Bake until a toothpick inserted into the center of the cake comes out clean and the top springs back when gently pressed, about 20 minutes. 

5

For the frosting: Beat the powdered sugar, butter, milk, and vanilla in a large bowl with a mixer on low speed until combined, 2 to 3 minutes. Increase the speed to medium and beat until light and fluffy, about 2 more minutes. 

6

Spread the frosting evenly over the cake and let set about 15 minutes. Sprinkle diagonal lines of crushed candy on the cake. For even lines, lay 2 pieces of parchment on the cake to act as a stencil, then move them as you go. 

Peppermint Brownies

Peppermint brownies are a delightful dessert. The rich fudgy texture and minty crunch makes a great treat you can never go wrong with during the winter season!

Ingredients

• 1 c. salted butter, plus more for the pan
• 4 oz. bittersweet chocolate, broken into pieces
• 1/3 c. unsweetened cocoa powder
• 2 cups sugar
• 3 large eggs
• 1 Tbsp. peppermint extract
• 1 1/4 c. all-purpose flour
• 1/2 c. semisweet chocolate chips
• Crushed candy canes or peppermints, for topping

1

Preheat the oven to 350ºF. Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving an overhang on 2 sides; lightly butter the parchment. 

2

In a medium saucepan, melt the butter and bittersweet chocolate over medium-low heat, stirring, about 3 minutes. Remove from the heat and whisk in the cocoa powder until smooth. Let cool slightly, about 5 minutes.

3

Stir the sugar into the chocolate mixture until well combined. Stir in the eggs, one at a time, and mix until well combined. Stir in the peppermint extract. Add the flour and gently stir until completely combined. 

4

Pour the batter into the pan and spread evenly. Tap the pan on the counter to release any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 40 minutes (do not over bake). Let cool until firm enough to easily lift from the pan using the parchment paper, about 25 minutes. Lift out of the pan and transfer to a rack to cool completely. 

5

Put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring, until melted. Drizzle over the brownies and sprinkle with crushed candy. Let set before slicing. 

Hot Chocolate Cookies

Hot cocoa cookies combine a rich chocolate flavor with soft melted marshmallow all in a soft gooey cookie. So if you’re looking for a great dessert to keep you warm all winter this is definitely the one!

Ingredients

• 6 oz. bittersweet chocolate, chopped
• 2 1/4 c. all-purpose flour
• 3 envelopes hot cocoa mix without marshmallows (about 1.38 ounces each)
• 1 tsp. instant espresso powder
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 c. salted butter, room temperature
• 1 3/4 c. sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 1 1/2 c. white chocolate chips
• 24 marshmallows, halved crosswise with kitchen shears

Directions

1

Add a few inches of water to a saucepan and heat over low heat until simmering. Add the chopped chocolate to a heatproof bowl and set over the saucepan. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly. 

2

In a medium bowl, whisk together the flour, hot cocoa mix, espresso powder, baking powder, baking soda, and salt to combine and get rid of any lumps. 

3

In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the eggs, one at a time, and beat until combined. Beat in the vanilla. With the mixer on low speed, gradually add the melted chocolate. Increase the speed to medium-high and beat until smooth and light, about 1 minute. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Stir in the white chocolate chips. Cover the dough and refrigerate until it just begins to firm up, about 30 minutes.

4

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Scoop the dough into balls (about 1 tablespoon each) and place on the baking sheets, about 2 inches apart. Bake until the edges just begin to set, 9 to 10 minutes. 

5

Remove from the oven and place a marshmallow half on the center of each cookie, cut-side down. Continue baking until the edges of the cookies are set and the marshmallows are stuck to the cookie, 2 to 3 minutes more. Let cool for 5 minutes on the pans; remove to racks to cool completely.  

Gingerbread Cake

Gingerbread cake is warm, fluffy, and moist with a delicious creamy glaze on top that pulls the cake’s flavor together perfectly. If you are looking for a yummy winter treat this is definitely it!

Ingredients

FOR THE CAKE:

• 2 1/2 c. all-purpose flour
• 2 tsp. baking powder
• 2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 c. unsulfured molasses
• 1 c. hot water
• 1/2 c. butter, melted
• 3/4 c. granulated sugar
• 2 large eggs
• 2 tsp. vanilla extract
• Non Stick spray baking spray with flour

FOR THE FROSTING:

• 8 oz. cream cheese, softened
• 1 c. unsalted butter, softened
• 5 c. powdered sugar
• 2 tsp. grated lemon zest (from 1 lemon)
• Chopped candied ginger (optional) 
• White or gold sparkling sugar (optional)

Directions

1

Preheat the oven to 350°F. 

2

For the cake: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and baking soda.

3

In a medium bowl, stir together the molasses and hot water until fully combined. Whisk in the butter, sugar, eggs, and vanilla until smooth. Pour the wet mixture into the dry mixture and whisk just until no dry streaks are left (do not over mix). 

4

Spray a 13-by-9-inch cake pan with baking spray with flour. Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack. 

5

For the frosting: In a large bowl, combine the cream cheese and butter. Using a hand mixer (or a stand mixer fitted with a paddle attachment), beat until fully combined, about 1 minute. Gradually add the powdered sugar and beat until combined. Beat in the lemon zest and continue beating until light and fluffy, 1 minute more. Spread the frosting over the cooled cake. Top with candied ginger and sparkling sugar, if you like.

Homemade Marshmallows

You can’t have hot cocoa without marshmallows. Marshmallows are soft, fluffy, sweet almost like a cloud. So if you’re looking for a light dessert that still satisfies, try marshmallows!

Ingredients

• Non stick cooking spray
• 1 c. powdered sugar
• 3 (1/4-oz.) packages unflavored powdered gelatin
• 1 c. cold water
• 1 1/2 c. granulated sugar
• 1 c. light corn syrup
• 1/2 tsp. kosher salt
• 2 tsp. vanilla bean paste or extract 
• 2 (3.5-oz.) dark chocolate bars, roughly chopped (optional)
• Chocolate jimmies, for garnish (optional)

Directions

1

Line the bottom and sides of a 9-inch square baking pan with plastic wrap. Lightly grease with nonstick cooking spray and using a fine mesh sieve, generously dust the pan with powdered sugar. Set aside.

2

In the bowl of a stand mixer fitted with a whisk attachment, sprinkle the gelatin over 1/2 cup of the cold water; whisk to combine. Let it stand to “bloom” the gelatin (aka let it thicken), about 10 minutes.

3

Meanwhile, in a small saucepan, combine the sugar, corn syrup, salt, and the remaining 1/2 cup water. Cook over medium-high, stirring often, until the sugar is dissolved, about 3 minutes. Continue cooking, stirring occasionally, until the sugar syrup registers 240°F (soft-ball stage) on a candy thermometer, about 10 minutes. Remove from the heat.

4

Immediately, turn the mixer to medium-low speed and carefully drizzle in the hot syrup. Once all of the syrup is combined, gradually increase the mixer speed to high speed, and beat until the mixture is very thick and fluffy, 10 to 12 minutes. Stir in the vanilla. 

5

Pour the marshmallow mixture into the prepared pan and quickly smooth the top. Dust the top heavily with powdered sugar. Let stand, uncovered, at room temperature, overnight. 

6

Place powdered sugar in a medium bowl. Lift the plastic wrap to remove the marshmallow from the pan and transfer it to a cutting board; discard the plastic wrap. Using a large chef’s knife, cut the marshmallow into about 25 even squares, dusting the knife blade with powdered sugar as needed to prevent sticking. Working in batches, toss the cut marshmallows in the powdered sugar until no longer sticky; dust off the excess powdered sugar. Marshmallows can be stored in an airtight container at room temperature up to 1 week. 

7

Optional: Place chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from the microwave. Stir until the residual heat fully melts the chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed).

8

Line a baking sheet with parchment paper. Working with one marshmallow at a time, dip halfway in the melted chocolate and sprinkle with chocolate jimmies, if desired. Place the marshmallow on the prepared baking sheet and repeat with the remaining marshmallows. Chill until the chocolate is hardened, about 20 minutes. Chocolate-coated marshmallows can be stored in an airtight container at room temperature for up to 2 days.

Winter is full of joy, happiness, and gift giving. The best gift is a fresh baked dessert. Whether you’re cooking something simple or taking on a challenge in the kitchen. Winter recipes are sure to bring joy into your home. So next time you are craving something sweet, grab your ingredients and start baking!

Works Cited

Drummond, Ree. “Best Chocolate Peppermint Sheet Cake Recipe – How to Make Chocolate Peppermint Sheet Cake.” The Pioneer Woman, 18 November 2022, https://www.thepioneerwoman.com/food-cooking/recipes/a41534479/peppermint-chocolate-sheet-cake-recipe/. Accessed 15 January 2025.

Drummond, Ree. “Best Hot Chocolate Cookies Recipe – How to Make Hot Chocolate Cookies.” The Pioneer Woman, 16 November 2023, https://www.thepioneerwoman.com/food-cooking/recipes/a37896975/hot-chocolate-cookies-recipe/. Accessed 15 January 2025.

Drummond, Ree. “Best Peppermint Brownie Recipe – How to Make Peppermint Brownies.” The Pioneer Woman, 13 December 2024, https://www.thepioneerwoman.com/food-cooking/recipes/a41534728/peppermint-brownies-recipe/. Accessed 15 January 2025.

Klinger, Hannah, and Sloane Layton. “Best Homemade Marshmallows Recipe – How to Make Homemade Marshmallows.” The Pioneer Woman, 2 October 2023, https://www.thepioneerwoman.com/food-cooking/recipes/a41805184/homemade-marshmallows-recipe/. Accessed 15 January 2025.

Miyashrio, Lauren, and Maggie Chaplain. “Best Gingerbread Cake Recipe – How to Make Gingerbread Cake.” The Pioneer Woman, 31 October 2023, https://www.thepioneerwoman.com/food-cooking/recipes/a37261483/gingerbread-cake-recipe/. Accessed 15 January 2025.