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Holiday Dessert Recipes From Your Favorite Fashion Designers, Retailers and Models

From Karlie Kloss's new Kookies to Henry Holland's doggy treats, get ready to indulge!

So we've made our way through an extensive list of tasty appetizers and sides, plus an amuse bouche of entrees, only to lead up to the grand finale: desserts from a bevy of stars from Karlie Kloss's new Kookies to Marissa Webb's elevated rice krispie treats to Otte owner/designer Kay Lee's vegan brownies, plus DOGGIE treats from Henry Holland. But let's pre-game first with a delicious champagne cocktail from the girls at The New Potato. Happy Holidays everyone!


The New Potato's Pomegranate Champagne Cocktail

It's important to start a holiday celebration off the right way, so thankfully fashion-meets-food blogging sisters Danielle and Laura Kosann of The New Potato have the situation covered with a seasonal champers drink. "We usually aren't big on champagne, but around the holidays we love to make this cocktail," they shared via email. "It's so festive and the pomegranate juice adds a ton of flavor and beautiful color!"


  •  Your favorite champagne
  • Pomegranate juice
  • Pomegranate seeds
  • Lemon juice, plus rind for garnish


In each champagne glass, drop four to five pomegranate seeds along with 1/2 fl oz of pomegranate juice and a squirt of lemon juice. Garnish with a lemon twist. When ready to serve, pour in the champagne. Happy Holidays!


Karlie Kloss and Christina Tosi's Coco Kookies

Just in time for the holidays (and that attempt to stay healthful during this time of gorging and gluttony), supermodel Karlie Kloss and Milk Bar's Christina Tosi introduced the wheat-free Coco Kookie as part of the Karlie's Kookies line of healthful baked goods. "The Coco Kookie combines some of my absolute favorite things -- cookies, fashion and giving back," says Kloss of her new treats, which also benefit the CFDA.


  • 1 3/4 cup almond flour
  • 1/2 cup Cup4Cup gluten-free flour blend
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut flakes
  • 1/2 cup toasted pecans
  • 1 1/2 cup maple syrup (the higher quality, the more delicious)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon maple extract 


Heat oven to 325 degrees. Line sheet tray with parchment paper.

Place all dry ingredients in the bowl of a mixer. Mix on low until all ingredients are dispersed evenly.

On low speed, slowly stream in the wet ingredients. Batter will be very wet.

Scoop into 12 small balls, flatten into discs, and refrigerate for at least one hour. Bake for nine minutes, then turn the sheet tray around and bake for another nine minutes, or until golden brown.

Cool on the baking tray at room temperature of flash-cool in the fridge or freezer if you’re in a hurry to serve Kookies! Makes 12 cookies, er, Kookies.

Marissa Webb's Reese's Pieces Rice Krispie Treats

While the creative director of Banana Republic does not claim to be a whiz in the kitchen, she can whip up a mean Rice Krispie Treat for a holiday dessert.


  • 3 tablespoons unsalted butter 
  • 5 3/4 cups miniature marshmallows; divided use
  • 2/3 cup creamy peanut butter
  • 6 cups crisped rice cereal (Kellogg's Rice Krispies)
  • 1 cup Reese's Pieces


Line a 9 x 13 x 2 inch baking pan with foil and spray with nonstick cooking spray.

In large saucepan, melt butter over low heat. Add in five cups of marshmallows and stir until completely melted. Add in the peanut butter and continue stirring until the mixture is smooth.

Remove from heat and stir in vanilla extract.

Add crisped rice cereal; stirring until well coated.

Fold in the Reese's Pieces and remaining 3/4 cup marshmallows.

Using a buttered spatula, press the mixture into the pan. Let cool and cut into squares.

Mara Hoffman's Mom’s Famous Cranberry Cookies

"The most comforting, delicious bites of heaven. Moms know best," says the designer.


  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1/4 cup milk
  • 2 tablespoons orange juice
  • 1 egg, beaten
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 2 1/2 cups coarsely chopped fresh cranberries


Heat the oven to 375 degrees.

Cream butter and sugars together. Beat in the milk, orange juice and egg.

Sift together flour, baking powder and salt.

Combine dry ingredients with creamed mixture and blend well. It's a tough dough so don't be afraid to use your hands.

Stir in chopped nuts and cranberries.

Drop by rounded teaspoonful onto greased cookie sheet (two inches apart). Bake until cookies are light brown (check bottom of cookie) 10 to 15 minutes. Cool on rack. Enjoy!

Stylist Tara Swenne's Holiday Apple Fritters

When she's not styling Kristen Stewart, Kaley Cuoco-Sweeting and Emily Ratajkowski, Swenne is busy baking these sweet treats for the holidays.


  • 2 cups flour
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons baking powder
  • 2 large brown cage-free eggs
  • 3/4 cup rice milk
  • 1 teaspoon salt
  • 2 tablespoons melted margarine
  • 1/3 teaspoon vanilla extract
  • Confectioner's sugar for dusting
  • 2 sweet apples (Gala or McIntosh ones will work), peeled, cored and cut into 1/4 inch pieces
  • Sayflower oil


Whisk granulated sugar, salt, baking soda and flour in a large bowl. In yet another bowl, whisk together the eggs, milk, vanilla and margarine. Gently fold mixture together and then fold in the apple chunks.

Put a wired rack in baking sheet and cover with paper towels

Heat about 2.5 inches of Sayflower oil in a deep pot to about 350 degrees.

Drop a big tablespoon or an ice cream scoop full of batter into a few batches to fry for three to four minutes until golden. Remove and let cool. Then sprinkle the confectioner's sugar for a snowy effect.

Place in individual bowls with vanilla ice cream, raspberries, strawberries and mint for an amazing holiday dessert! 

Kay Lee's Vegan Pumpkin Pie Brownies

"Delicious and vegan so you can feel a little less guilty eating them after a big holiday dinner," says the Otte NY boutique owner and designer. "Chocolate for dessert is always a good idea in my book and adding a touch of pumpkin makes it even more festive for the holidays."


  • 1/2 cup unsweetened cocoa powder
  • 1 cup flour 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cup agave
  • 1 cup canned pumpkin
  • 6 tablespoon oil 
  • 4 teaspoon almond milk
  • 2 teaspoon pure vanilla extract
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  • 1 cup chocolate chips


Pre-heat oven to 330 degrees. Mix dry ingredients very well in bowl and set aside. Combine wet ingredients, then mix into dry, then stir in chocolate chips. Pour into a greased 8-inch pan. Bake for about 20 to 25 minutes. 

Julie Deane's Welsh Cakes

The CEO and founder of The Cambridge Satchel Company was happy to share her traditional hometown baked goods recipe -- and a quick history lesson -- with us. "Every year I would make these on Saint David’s Day (the patron saint of Wales, my native land)," she explains. "I would make them for each of my children’s classes at school and they were always a huge hit, even though we live in England. But they are way too lovely to only have once a year and so any excuse." Warning: METRIC SYSTEM ALERT. 

  • 225g self raising flour (approx. 1 cup)
  • 85g caster sugar (approx. 2/5 cup)
  • 1 teaspoon mixed spice 
  • 50g butter, cut into small cubes (approx. 3 1/3 tablespoons)
  • 50g margarine, cut into small pieces plus extra for frying (approx. 3 1/3 tablespoons)
  • 50g raisins (approx. 3 1/3 tablespoons)
  • 1 egg beaten
  • Splash of milk


Sift the flour and mix with the sugar, mixed spice into a bowl. Then, with your fingers, rub in the butter and margarine until the mixture is like breadcrumbs. Mix in the raisins. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry -- it should be the same consistency as pie pastry.

Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 3-inch diameter circular cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with butter, and place over medium heat. Cook the Welsh cakes in batches, for about three minutes on each side, until golden brown, crisp and cooked through. Delicious served warm sprinkled with caster sugar. Cakes will stay fresh in a tin for one week -- if they last the day!

Cristina Palomo Nelson's Buckeye Balls

(Giggle, giggle.) The co-founder and co-designer of San Francisco-based shoe line Freda Salvador loves this affectionately named holiday treat. "Buckeye Balls with a creamy peanut butter middle and a rich chocolate coating are our favorite treat to make for the holidays," she says. "My husband's family introduced them to me during our first Christmas together and I am now hooked. I am a sucker for anything chocolate! They are so easy to make and it's fun to make them all together!"


  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1-pound box confectioners' sugar
  • 9 ounces (about 1 1/2 cups) semi-sweet chocolate chips
  • 2 to 3 tablespoons shortening


In a large bowl, mix together peanut butter, butter, vanilla, and confectioners' sugar using your hands. It will be dry and crumbly at first, but keep working it until everything is very evenly mixed.

Form into three large balls, cover with plastic wrap and refrigerate for 30 minutes.

Shape into smaller balls using a scant tablespoon of mixture for each ball and rolling it in your hands to smooth. Place on a baking sheet lined with wax paper. Refrigerate for at least an hour.

In a small, heavy-bottomed saucepan melt chocolate chips and shortening over low heat, stirring constantly. When smooth, remove from heat.

Use a toothpick to dip each ball into chocolate mixture and place back on baking sheet. Refrigerate until chocolate is set. Use the back of a spoon to smooth over toothpick holes.

Pamella Roland's Frosted Sugar Cookies

The fashion and bridal dress designer likes to go old school for the holidays with a tried and true favorite: frosted sugar cookies.


  • 1 1/2 cups powdered sugar
  • 1 cup softened butter
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar


Cream the sugar and butter until light and fluffy. Add the egg and blend thoroughly. Add the vanilla and vanilla almond extract. Mix the dry ingredients in a suitable bowl. Then add the wet ingredients in three parts, mixing on low speed. Mix until just blended.

Refrigerate the dough for three hours or overnight. 

Preheat conventional oven to 375 degrees.

Roll out the dough and cut into shapes. Place on an un-greased cookie sheet and bake seven to eight minutes. Cool on a wire rack.


4 cups confectioners' sugar

1/2 cup shortening

5 tablespoons milk

1 teaspoon vanilla extract

Food coloring of your choice


In a large bowl, cream together the confectioners’ sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about five minutes. Color with food coloring if desired.

Lee Savage's Sweet Potato Pudding

"My favorite Thanksgiving dish is Sweet Potato Pudding," the luxury handbag designer tells us. "I come from a close-knit Southern family, in which holidays are always potluck, and my mom has made this every year for as long as I can remember. It's basically sugar and butter, with a few potatoes mixed in. Absolutely nothing better, and I use the holidays as my excuse for multiple servings."


1/2 cup raisins

1/4 cup hot water

5 medium sweet potatoes, cooked and mashed

2/3 cup butter, melted

1/2 cup white sugar

1 teaspoon cinnamon

1/2 cup evaporated milk

1 pack small marshmallows


Soak raisins in hot water. Mix with potatoes. Stir in butter, sugar, cinnamon and milk. Beat well. Pour into greased 1 1/2 quart baking dish. Top with marshmallows. Bake at 400 for 10 minutes. Serves six to eight.

Phillip Salem's Fruit Pizza Remix

"The Fruit Pizza Remix recipe I have was my mom's signature dish, which is so easy to make and always such a big hit," says handbag designer and owner of New York boutique Owen. "Everyone knows the basic fruit pizza, but this one has some additive touches. I became known for always making it for any holiday event one because 1) it doesn't make a mess -- I am OCD about being clean in the kitchen I never use -- and 2) because it only takes 15 minutes."


1 Pillsbury Dough Boy Sugar Cookie Roll

1 package of strawberries

4 kiwis

2 bananas

1 package of blueberries

1/2 cup chocolate chips

1/4 cup shredded coconut

1 jar Nutella

1 package Cool Whip


Spread the Pillsbury Sugar Cookie Roll over a regular size pizza pan and put in the oven for eight to 10 minutes.

While the sugar cookie is cooking, cut up the kiwi, strawberries and bananas.

Let the giant sugar cookie cool for 15 to 20 minutes. Once cooled, spread Cool Whip around entire cookie.

Place the kiwi fruit around the outer most ring, then the bananas for second ring. Place the cut up strawberries and mix in with the blueberries, then place the mixture in the center of the cookie/pizza. Pour the coconut over the pizza and drizzle as much Nutella as you want over the top.

Top off with the chocolate chips.


Henry Holland's Christmas-y Dog Biscuits

Hey, pups need some extra love during the holidays, too, and the House of Holland designer has the perfect recipe. (Or actually, his own version of this one.)


1 1/2 cups whole wheat flour

1/2 cup wheat germ 

1/2 cup melted bacon fat

1 level tablespoon peanut butter

1 large egg 

1/2 cup cold water


Preheat the oven to 350 degrees.

Combine all ingredients in a medium bowl and mix by hand until dough forms. Add more flour if the dough is too sticky. Add more bacon fat or water if the dough is too stiff.

Roll out onto a floured surface, to a thickness of 1.5 cm (.4 inches). Cut into 1-inch x 4-inch bars and transfer to a baking sheet. Poke holes into the bars (using a toothpick) and bake in a preheated oven for approximately 20 minutes or until lightly browned. Turn the oven off, turn over the bars, and place back in the oven until cool (this will further crisp them).

Treats can be stored in an airtight container at room temperature. Makes approx. 24 treats.