20 Festive Christmas Lunch Recipes Delicious

Get ready to dazzle your holiday table with our roundup of 20 Festive Christmas Lunch Recipes that are as delicious as they are beautiful! Whether you’re craving classic comfort food or eager to try something new, we’ve got a mix of quick, easy, and show-stopping dishes to make your Christmas lunch unforgettable. Let’s dive into these seasonal favorites that promise to delight every guest at your table!

Roast Turkey with Cranberry Sauce

Nothing says holiday feast like a golden roast turkey paired with sweet-tart cranberry sauce. This classic combo is easier to pull off than you might think!

Ingredients

• 1 whole turkey (12-14 lbs), thawed if frozen
• 1/2 cup unsalted butter, softened
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp dried thyme
• 1 orange, quartered
• 1 onion, quartered
• 4 cups fresh or frozen cranberries
• 1 cup sugar
• 1/2 cup water
• 1 cinnamon stick

Instructions

1. Preheat oven to 325°F. Pat the turkey dry inside and out with paper towels.
2. Mix butter, salt, pepper, and thyme in a bowl. Gently loosen the skin over the turkey breast and rub half the butter mixture underneath. Rub the rest over the outside.
3. Stuff the cavity with orange and onion. Place turkey on a rack in a roasting pan, breast side up.
4. Roast for about 3 hours, or until a thermometer inserted into the thigh reads 165°F. Let rest for 20 minutes before carving.
5. Meanwhile, combine cranberries, sugar, water, and cinnamon stick in a saucepan. Bring to a boil, then simmer for 10 minutes until cranberries burst and sauce thickens. Remove cinnamon stick before serving.

The secret to this turkey’s juiciness? Butter under the skin keeps the breast meat tender, while the cranberry sauce’s bright acidity cuts through the richness.

Tip: For extra flavor, baste the turkey with pan drippings every hour during roasting.

Honey Glazed Ham with Pineapple

Nothing says celebration like a honey-glazed ham with pineapple, a dish that’s as festive as it is flavorful. Perfect for holiday gatherings or a special Sunday dinner, this recipe promises a juicy ham with a sweet and tangy glaze that everyone will love.

Ingredients

• 1 (8-10 lb) fully cooked, bone-in ham
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1 (20 oz) can pineapple slices in juice, drained (reserve 1/4 cup juice)
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cloves

Instructions

1. Preheat your oven to 325°F. Place the ham on a rack in a roasting pan, and score the surface in a diamond pattern.
2. In a small saucepan over medium heat, combine 1 cup honey, 1/2 cup brown sugar, 1/4 cup Dijon mustard, reserved 1/4 cup pineapple juice, 1 tbsp apple cider vinegar, and 1/2 tsp ground cloves. Stir until the sugar dissolves and the mixture is smooth.
3. Brush half of the glaze over the ham, ensuring it gets into the scored lines. Arrange pineapple slices on top, securing with toothpicks if necessary.
4. Bake for 1 hour and 30 minutes, basting with the remaining glaze every 30 minutes, until the ham is golden and the internal temperature reaches 140°F.
5. Let the ham rest for 10 minutes before slicing. The combination of honey, pineapple, and mustard creates a glaze that’s irresistibly sticky and packed with flavor, making every slice a perfect balance of sweet and savory.

Tip: For an extra caramelized finish, broil the ham for the last 2-3 minutes, watching closely to prevent burning.

Garlic Butter Roasted Potatoes

These Garlic Butter Roasted Potatoes are the perfect side dish to elevate any meal, with their crispy edges and tender centers coated in a rich, garlicky butter sauce.

Ingredients

• 2 pounds baby potatoes, halved
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes with 4 tablespoons of melted unsalted butter, 4 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet and roast in the preheated oven for 25 minutes, or until golden and crispy on the edges.
4. Remove from the oven and sprinkle with 1 tablespoon of chopped fresh parsley before serving.

The magic of these potatoes lies in the garlic butter seeping into every nook, creating a flavor-packed bite with every forkful.

Tip: For an extra crispy finish, give the potatoes a quick broil for the last 2-3 minutes of cooking.

Green Bean Casserole with Crispy Onions

Nothing says comfort like a creamy green bean casserole topped with crispy onions, a dish that’s as easy to make as it is to love.

Ingredients

• 1 lb fresh green beans, trimmed and halved
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 tsp soy sauce
• 1/4 tsp black pepper
• 1 1/3 cups crispy fried onions

Instructions

1. Preheat your oven to 350°F and lightly grease a 1 1/2-quart baking dish.
2. In a large pot of boiling water, blanch the green beans for 5 minutes, then drain and set aside.
3. In a mixing bowl, whisk together the condensed cream of mushroom soup, whole milk, soy sauce, and black pepper until smooth.
4. Add the blanched green beans to the soup mixture, stirring to coat evenly, then transfer to the prepared baking dish.
5. Bake uncovered for 25 minutes, then sprinkle the crispy fried onions evenly over the top and bake for an additional 5 minutes until the onions are golden and the casserole is bubbly.

The magic of this casserole lies in the contrast between the creamy green beans and the crunchy onion topping, a texture combo that’s irresistibly satisfying.

Tip: For an extra flavor boost, try mixing in 1/2 cup of shredded cheddar cheese with the soup mixture before baking.

Classic Stuffing with Sage and Sausage

Nothing says home like the aroma of sage and sausage stuffing baking in the oven. This classic recipe is a hearty, flavorful side that steals the show at any dinner table.

Ingredients

• 1 lb Italian sausage, casings removed
• 1/2 cup unsalted butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups day-old bread cubes
• 1 1/2 cups chicken broth
• 2 eggs, beaten

Instructions

1. Preheat oven to 350°F. In a large skillet over medium heat, cook sausage until browned, breaking it into small pieces. Transfer to a bowl.
2. In the same skillet, melt butter. Add onion, celery, and garlic, cooking until soft, about 5 minutes. Stir in sage, salt, and pepper.
3. In a large bowl, combine bread cubes, sausage, and vegetable mixture. Pour in chicken broth and eggs, mixing until bread is evenly moistened.
4. Transfer to a greased baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until top is crispy.

The secret to this stuffing’s irresistible texture? The combination of crispy top and moist interior, with every bite packed with savory sausage and aromatic sage.

Tip: For an extra crispy top, broil for the last 2-3 minutes, watching closely to prevent burning.

Creamy Mashed Potatoes with Gravy

Nothing says comfort like a bowl of creamy mashed potatoes smothered in rich, savory gravy. This classic side dish is a must-have for any family dinner.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken or beef broth
• 2 tbsp all-purpose flour
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until tender.
2. Drain the potatoes and return them to the pot. Add 1/2 cup butter, 1/2 cup milk, 1 tsp salt, and 1/2 tsp black pepper. Mash until smooth and creamy.
3. For the gravy, heat 1 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook for 1 minute until golden.
4. Gradually whisk in 2 cups broth, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 5 minutes, stirring constantly, until thickened.
5. Serve the mashed potatoes hot, topped with the warm gravy.

The secret to these mashed potatoes is the Yukon Golds—their natural buttery texture makes them irresistibly creamy without overworking. The gravy, with its deep flavor and silky consistency, is the perfect complement.

Tip: For extra fluffy potatoes, pass them through a ricer or food mill before adding the butter and milk.

Brussels Sprouts with Bacon and Balsamic

Transform simple Brussels sprouts into a show-stopping side with the rich flavors of bacon and a tangy balsamic glaze.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring halfway through, until they’re tender and starting to caramelize.
4. While the Brussels sprouts are roasting, cook 4 slices chopped bacon in a skillet over medium heat until crispy. Drain on paper towels.
5. In a small bowl, whisk together 2 tablespoons balsamic vinegar and 1 tablespoon honey.
6. Transfer the roasted Brussels sprouts to a serving dish. Drizzle with the balsamic-honey mixture and sprinkle with the crispy bacon. Toss gently to combine.

The combination of crispy bacon, caramelized Brussels sprouts, and a sweet-tangy glaze creates a side dish that’s anything but ordinary.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese before serving.

Sweet Potato Casserole with Marshmallows

Nothing says comfort like a sweet potato casserole topped with gooey marshmallows—this version strikes the perfect balance between sweet and savory.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 cups mini marshmallows

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Boil the sweet potatoes in a large pot of water until tender, about 15 minutes. Drain well.
3. Mash the sweet potatoes in a large bowl. Stir in 1/4 cup melted butter, 1/4 cup brown sugar, 1/4 cup milk, 1 tsp vanilla extract, 1/2 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp nutmeg until smooth.
4. Spread the mixture into the prepared baking dish. Bake for 20 minutes.
5. Remove from the oven and top evenly with 2 cups mini marshmallows. Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden and puffy.

The contrast of the creamy sweet potato base with the crispy, toasted marshmallows on top makes this dish a standout at any gathering.

Tip: For an extra crunch, sprinkle a handful of chopped pecans over the marshmallows before the final bake.

Homemade Dinner Rolls with Herb Butter

Nothing beats the aroma of freshly baked dinner rolls, especially when they’re brushed with herb butter right out of the oven. This recipe is a game-changer for your holiday table or any cozy family dinner.

Ingredients

• 1 cup warm milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1 tsp salt
• 4 cups all-purpose flour
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1/4 cup unsalted butter, softened (for herb butter)

Instructions

1. In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until frothy.
2. Stir in melted butter, egg, and salt. Gradually add flour, mixing until a soft dough forms.
3. Knead dough on a floured surface for 5 minutes, then place in a greased bowl. Cover and let rise for 1 hour or until doubled.
4. Punch down dough and divide into 12 pieces. Shape into rolls and place on a baking sheet. Cover and let rise for 30 minutes.
5. Preheat oven to 375°F. Bake rolls for 20 minutes until golden.
6. While rolls bake, mix softened butter, parsley, rosemary, and garlic. Brush over warm rolls before serving.

The secret to these rolls’ irresistible flavor is the fresh herb butter, which seeps into every nook and cranny, ensuring each bite is packed with herby goodness.

Tip: For an extra golden top, brush rolls with a little melted butter before baking.

Beef Wellington with Mushroom Duxelles

Beef Wellington is the ultimate showstopper, combining tender beef, savory mushrooms, and flaky pastry into one impressive dish. Perfect for special occasions, this recipe demystifies the process with clear, step-by-step instructions.

Ingredients

• 1 (2 lb) beef tenderloin
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 8 oz cremini mushrooms, finely chopped
• 2 tbsp unsalted butter
• 1 shallot, minced
• 1 tsp thyme leaves
• 1 sheet puff pastry, thawed
• 2 tbsp Dijon mustard
• 1 egg, beaten

Instructions

1. Preheat oven to 400°F. Season beef tenderloin with 1 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a pan over high heat. Sear beef on all sides until browned, about 2 minutes per side. Remove and let cool.
2. In the same pan, melt 2 tbsp butter over medium heat. Add minced shallot and cook until soft, about 2 minutes. Stir in chopped mushrooms and 1 tsp thyme, cooking until mushrooms release their moisture and it evaporates, about 10 minutes. Season with a pinch of salt and pepper.
3. Roll out puff pastry on a floured surface. Spread mushroom mixture over the pastry, leaving a 1-inch border. Brush beef with 2 tbsp Dijon mustard, then place it on top of the mushrooms. Wrap pastry around beef, sealing edges with beaten egg. Place seam-side down on a baking sheet.
4. Brush pastry with remaining beaten egg. Bake at 400°F for 25 minutes until golden and crisp. Let rest for 10 minutes before slicing.

The magic of Beef Wellington lies in the contrast between the crispy pastry and the juicy, medium-rare beef inside, all elevated by the earthy mushroom duxelles.

Tip: For an even bake, ensure your puff pastry is fully thawed and cold before wrapping the beef.

Roasted Butternut Squash Soup

Nothing says cozy like a bowl of creamy Roasted Butternut Squash Soup, with its sweet, nutty flavors deepened by roasting. It’s a simple yet elegant dish that’s sure to warm you up from the inside out.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, until tender and caramelized at the edges.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the roasted butternut squash, vegetable broth, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
5. Stir in the heavy cream if using, and adjust salt and pepper to taste. Serve hot.

The secret to this soup’s depth of flavor? Roasting the squash first, which concentrates its sweetness and adds a subtle smokiness. The cinnamon and nutmeg whisper warmth without overpowering the squash’s natural taste.

Tip: For an extra touch of luxury, drizzle with a little cream and sprinkle with toasted pumpkin seeds before serving.

Spinach and Cheese Stuffed Shells

These Spinach and Cheese Stuffed Shells are a cozy, crowd-pleasing dish that combines creamy ricotta, vibrant spinach, and tender pasta in every bite.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 10 oz frozen spinach, thawed and drained
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 24 oz marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and set aside.
2. In a large bowl, mix ricotta, mozzarella, Parmesan, spinach, egg, garlic, 1 tsp salt, and 1/2 tsp black pepper until well combined.
3. Spread 1 cup marinara sauce on the bottom of a 9×13 inch baking dish. Stuff each shell with the cheese mixture and arrange in the dish.
4. Pour remaining marinara sauce over the shells, drizzle with 1 tbsp olive oil, and sprinkle with extra mozzarella if desired.
5. Bake at 375°F for 25 minutes until bubbly and golden on top.

The magic of these shells lies in the creamy, garlicky filling that pairs perfectly with the tangy marinara—a harmony of flavors in every forkful.

Tip: For a crispier top, broil the shells for the last 2 minutes of baking.

Pumpkin Pie with Whipped Cream

Nothing says fall like a slice of homemade Pumpkin Pie topped with fluffy whipped cream. This classic dessert is as comforting as it is delicious, perfect for your next gathering or a cozy night in.

Ingredients

• 1 (15 oz) can pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 (12 oz) can evaporated milk
• 1 unbaked 9-inch pie crust
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 425°F.
2. In a large bowl, mix the pumpkin puree, 3/4 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves until well combined.
3. Beat in the eggs, then gradually stir in the evaporated milk until smooth.
4. Pour the filling into the unbaked pie crust.
5. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
6. Let the pie cool on a wire rack for at least 2 hours.
7. For the whipped cream, beat the heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract in a chilled bowl until stiff peaks form.
8. Serve the pie with a dollop of whipped cream on top.

The secret to this pie’s velvety texture lies in the perfect blend of spices and the smooth pumpkin filling, creating a dessert that’s rich in flavor yet surprisingly light.

Tip: For an extra smooth filling, strain the pumpkin mixture through a fine-mesh sieve before adding it to the pie crust.

Apple Cinnamon Streusel Cake

Nothing says cozy like the warm, spiced aroma of Apple Cinnamon Streusel Cake baking in your oven. This recipe is a delightful twist on classic coffee cake, perfect for weekend brunches or a sweet afternoon treat.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 medium apples, peeled and diced
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cubed
• 1/2 cup all-purpose flour

Instructions

1. Preheat your oven to 350°F and grease a 9-inch springform pan.
2. In a bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
3. Beat 1/2 cup softened butter and granulated sugar until fluffy. Add eggs one at a time, then vanilla, and sour cream, mixing well.
4. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the diced apples.
5. Pour the batter into the prepared pan. In a separate bowl, mix brown sugar, cinnamon, 1/4 cup cold butter, and 1/2 cup flour until crumbly. Sprinkle over the batter.
6. Bake for 45-50 minutes, or until a toothpick comes out clean. Let cool before serving.

The magic of this cake lies in the contrast between the tender, apple-studded base and the crisp, buttery streusel topping. It’s a texture lover’s dream.

Tip: For an extra touch of warmth, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Peppermint Chocolate Cheesecake

This Peppermint Chocolate Cheesecake is a festive twist on the classic dessert, combining rich chocolate with refreshing peppermint for a holiday treat that’s sure to impress.

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup semi-sweet chocolate chips, melted
• 1/2 tsp peppermint extract
• 1/2 cup crushed peppermint candies
• Whipped cream and additional crushed peppermint for garnish

Instructions

1. Preheat oven to 325°F. Mix chocolate cookie crumbs and melted butter, then press into the bottom of a 9-inch springform pan.
2. Beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating after each addition. Stir in sour cream.
3. Divide the batter in half. Mix melted chocolate into one half and peppermint extract into the other. Pour chocolate batter over crust, then top with peppermint batter. Swirl with a knife.
4. Bake for 45-50 minutes until center is almost set. Cool, then refrigerate for 4 hours.
5. Garnish with whipped cream and crushed peppermint before serving.

The swirl of chocolate and peppermint not only looks stunning but also perfectly balances the flavors, making each bite a delightful contrast.

Tip: For cleaner slices, dip your knife in hot water and wipe it dry between cuts.

Eggnog Custard Tart

This Eggnog Custard Tart is a festive twist on the classic dessert, blending the rich flavors of holiday eggnog into a smooth, creamy filling nestled in a buttery crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups eggnog
• 4 large egg yolks
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 350°F. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse crumbs. Press into a 9-inch tart pan and bake for 15 minutes until lightly golden.
2. In a medium bowl, whisk together 2 cups eggnog, 4 large egg yolks, 1/3 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon ground nutmeg until smooth. Pour the mixture into the pre-baked crust.
3. Bake for 30-35 minutes until the custard is set but still slightly wobbly in the center. Let cool completely before serving.

The magic of this tart lies in its velvety custard, infused with the nostalgic warmth of eggnog and nutmeg, making it a showstopper at any holiday gathering.

Tip: For an extra festive touch, sprinkle a little extra nutmeg on top before serving.

Gingerbread Cookies with Icing

Nothing says holiday cheer like the warm, spicy aroma of gingerbread cookies baking in the oven. These gingerbread cookies with icing are not only fun to make but also a delightful treat to share with loved ones.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 large egg
• 1/2 cup molasses
• 1 tsp vanilla extract
• 2 cups powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tbsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/2 tsp salt. Set aside.
2. In a large bowl, beat 3/4 cup unsalted butter and 3/4 cup brown sugar until light and fluffy. Beat in 1 large egg, then 1/2 cup molasses and 1 tsp vanilla extract.
3. Gradually mix in the dry ingredients until just combined. Divide the dough in half, wrap in plastic, and chill for at least 2 hours.
4. Preheat oven to 350°F. Roll out dough on a floured surface to 1/4-inch thickness. Cut into shapes with cookie cutters. Place on parchment-lined baking sheets.
5. Bake for 8-10 minutes until edges are firm. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
6. For the icing, whisk together 2 cups powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until smooth. Decorate cooled cookies as desired.

The secret to these cookies’ irresistible appeal lies in the perfect balance of spices and the rich depth of molasses, creating a flavor that’s both bold and comforting.

Tip: For a smoother dough, let it sit at room temperature for 10 minutes before rolling out.

Chocolate Peppermint Bark

Nothing says holiday cheer like the classic combo of chocolate and peppermint in this easy-to-make Chocolate Peppermint Bark.

Ingredients

• 12 ounces high-quality dark chocolate, chopped
• 12 ounces high-quality white chocolate, chopped
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed peppermint candies or candy canes

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring between each, until smooth. Stir in 1/4 teaspoon peppermint extract.
3. Spread the dark chocolate evenly onto the prepared baking sheet. Place in the refrigerator for 15 minutes to set.
4. In another microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each, until smooth. Stir in the remaining 1/4 teaspoon peppermint extract.
5. Pour the white chocolate over the set dark chocolate layer and spread evenly. Immediately sprinkle the crushed peppermint candies over the top.
6. Refrigerate for at least 30 minutes, or until completely set. Break into pieces and serve.

The contrast between the rich dark chocolate and the cool, minty white chocolate makes this bark irresistibly festive.

Tip: For a smoother finish, tap the baking sheet lightly on the counter after spreading each layer of chocolate to remove any air bubbles.

Vanilla Bean Panna Cotta with Berry Sauce

Indulge in the creamy elegance of this Vanilla Bean Panna Cotta, perfectly paired with a vibrant berry sauce for a dessert that’s as beautiful as it is delicious.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split lengthwise
• 2 1/4 teaspoons unflavored gelatin
• 3 tablespoons cold water
• 1 cup mixed berries (strawberries, raspberries, blueberries)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup granulated sugar. Scrape the seeds from the vanilla bean into the saucepan and add the pod. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally to dissolve the sugar, about 5 minutes. Remove from heat and let steep for 30 minutes.
2. In a small bowl, sprinkle the gelatin over the cold water and let stand for 5 minutes to soften. Remove the vanilla bean pod from the cream mixture and reheat over medium heat until hot. Add the softened gelatin and stir until completely dissolved, about 2 minutes.
3. Divide the mixture among 4 ramekins or glasses. Chill in the refrigerator until set, at least 4 hours or overnight.
4. For the berry sauce, combine the mixed berries, 2 tablespoons granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 10 minutes. Let cool.
5. To serve, run a knife around the edge of each panna cotta and invert onto a plate, or serve directly in the glass. Top with the berry sauce.

The magic of this dessert lies in the contrast between the silky panna cotta and the bright, tangy berry sauce, making it a showstopper that’s surprisingly simple to prepare.

Tip: For an extra touch of elegance, garnish with fresh mint leaves or a sprinkle of edible flowers.

Caramel Apple Cider

Warm up your autumn evenings with this irresistibly sweet and spiced Caramel Apple Cider, a cozy twist on the classic that’s sure to delight.

Ingredients

• 4 cups apple cider
• 1/4 cup caramel sauce, plus extra for drizzling
• 1 cinnamon stick
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Whipped cream, for topping

Instructions

1. In a medium saucepan over medium heat, combine the apple cider, 1/4 cup caramel sauce, cinnamon stick, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
2. Bring the mixture to a gentle simmer, stirring occasionally to ensure the caramel sauce is fully dissolved, about 5 minutes.
3. Reduce the heat to low and let the cider warm through for another 10 minutes, allowing the spices to infuse.
4. Remove the cinnamon stick and ladle the cider into mugs.
5. Top each serving with a dollop of whipped cream and a drizzle of caramel sauce.

The magic of this recipe lies in the caramel’s depth, which transforms the familiar apple cider into a decadent treat without overpowering the spice notes.

Tip: For an adults-only version, a splash of bourbon adds a lovely warmth that complements the caramel beautifully.

Conclusion

We hope this roundup of 20 Festive Christmas Lunch Recipes has inspired your holiday menu! Each dish is a delicious way to celebrate the season with loved ones. Don’t forget to try out your favorites, share your experiences in the comments, and pin this article to your Pinterest boards for easy access next year. Wishing you a joyful and flavorful Christmas!

George Moore

George Moore, co-founder of Wine Flavor Guru, is a charismatic entrepreneur with a rich background in California’s wine industry. Alongside Sylvia, he transformed a Sonoma County vineyard into a source of premium wines. George’s expertise in sourcing exceptional grapes and his approachable style make wine appreciation both accessible and engaging.