Christmas Baking with Mira

Written by: Mira Mckee; Edited by: Jocelyn Courneya

Christmas for many is about spending time with family, enjoying the scenic snow-brushed trees, and partaking in traditions and festivities. Most importantly, Christmas is about indulging in glorious amounts of holiday baking.

As I am an avid baker, the first thing that comes to my mind when December 1st rolls around, is that it is time to start thinking of all the great holiday baking that I will be coming up with in the next 25 days. I wanted to share with you some of the baking recipes I will be whipping up this year!

First, the most delicious Christmas cookie (in my opinion) is the shortbread cookie. This traditional cookie is filled with butter, flour, and sugar. It doesn’t get much better than that. If you want to make them yourself, this is what you’ll need:

Shortbread Cookies:


2 cups butter, 1 cup granulated sugar, 3 ¼ flour, and ¾ cornstarch.

Here is how you make them:

  1. Preheat oven to 350 degrees F.
  2. Cream butter in a large bowl with an electric mixer on medium-high speed until very light in texture.
  3. Add sugar and continue beating until sugar is completely combined.
  4. Add flour and cornstarch in a separate large bowl, then add the butter mixture and mix.
  5. Place ball of dough by heaping tbsp. on prepared baking sheets.
  6. Bake in preheated oven for 20-25 minutes or until bottoms are lightly golden.
  7. Remove from baking sheet and let cool on a wire rack.
  8. Enjoy!

The next recipe is not as traditional, but nevertheless is one of my personal favourites: White Chocolate Peppermint Bark. This recipe is a crowd pleaser and is also a great gift to give in secret Santa, when wrapped in a cute gift bag! Not to mention, it is a very easy recipe to make, and it also has minimal ingredients. If you want to make it, this is what you will need:

White Chocolate Peppermint Bark


Crushed candy canes (1 cup), 2 pounds of white chocolate

Here is how you make the bark:

  1. Place the candy canes in a plastic bag and hammer them into ¼ -inch chunks or smaller, whatever size of chunks you wish to appear in your bark
  2. Melt the chocolate in a double boiler (if you do not have a double boiler, you can use the microwave or a sauce pan, but ensure that you are stirring the chocolate periodically so it does not burn
  3. Combine the candy cane chunks with the melted chocolate.
  4. Pour the mixture onto a cookie sheet layered with parchment paper or waves paper and place in the refrigerator for 45 minutes or until firm.
  5. Remove from the cookie sheet and break into pieces.
  6. Enjoy !

I hope everyone enjoys these recipes. Merry Christmas!