Easy Holiday Baking Recipes: Simple, Cozy Treats Anyone Can Make

Holiday baking does not have to be hard, stressful, or messy. You can make sweet, cozy treats with simple steps and basic pantry items. This guide is packed with easy holiday baking recipes that beginners, busy parents, and casual home bakers can all enjoy.

These recipes are:

• Simple to follow
• Made with common ingredients
• Kid-friendly
• Great for gifting or parties

You’ll also see natural places where you could add links to baking tools, pans, mixers, and storage containers if you’re sharing this on a blog.

Let’s jump into these easy holiday baking recipes you’ll want to make on repeat.

Classic Chewy Chocolate Chip Cookies

Chocolate chip cookies are the heart of easy holiday baking. These cookies turn out soft in the middle and crisp on the edges. The dough uses simple pantry staples: butter, sugar, flour, and chocolate chips. I love this recipe because it is flexible. You can add nuts, swap chocolate types, or make the dough ahead and freeze.

These cookies are great for cookie swaps, teacher gifts, or late-night snacks with hot cocoa. Kids love to help roll the dough. They also bake fast, so you can whip up a batch for last-minute guests.

Serve: 24 cookies | Prep Time: 15 minutes | Cook Time: 10–12 minutes | Total Time: 30 minutes

Low Batch Option: Half the recipe for 12 cookies, same bake time.
High Batch Option: Double the recipe for 48 cookies, bake in batches; same bake time.

Ingredients:

• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (165 g) packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups (270 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt
• 2 cups (340 g) semi-sweet chocolate chips

How To Make (Step by Step)

Preheat and Prep – Heat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats (this is a great place to suggest non-stick baking mats).

Mix Wet Ingredients – In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and light. Add eggs and vanilla. Mix until smooth.

Combine Dry Ingredients – In a second bowl, whisk the flour, baking soda, baking powder, and salt.

Make the Dough – Add the dry mix to the wet mix in two parts. Stir until just combined. Do not overmix. Fold in the chocolate chips with a spatula.

Scoop and Shape – Use a small cookie scoop or spoon to drop dough balls (about 1 1/2 tablespoons) onto the baking sheets. Leave space between each cookie.

Bake – Bake for 10–12 minutes, until edges are lightly golden and centers still look soft.

Cool – Let cookies rest on the pan for 5 minutes, then move to a wire rack to cool completely. Store in an airtight container.

Easy Holiday Sugar Cookies with Icing

Sugar cookies are the classic easy holiday baking recipe for decorating. The dough holds its shape, so your trees, stars, and snowflakes look neat and clean. I love this recipe because it needs no fancy tools. A rolling pin, cookie cutters, and a baking sheet are enough.

You can dye the icing in red, green, blue, or gold. It’s perfect for kids’ decorating parties and cookie boxes. Bake them ahead, then decorate when you have time. They also ship well, so they are great for long-distance gifts.

Serve: 36 cookies | Prep Time: 25 minutes (+1 hour chill) | Cook Time: 8–10 minutes | Total Time: 1 hour 40 minutes

Low Batch Option: Make half the recipe, same bake time.
High Batch Option: Double all ingredients; chill in two disks and bake in batches.

Ingredients:

For the cookies:

• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional but tasty)
• 2 3/4 cups (330 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

For simple icing:

• 2 cups (240 g) powdered sugar
• 2–3 tbsp milk (plus more as needed)
• 1 tsp vanilla extract
• Food coloring (optional)

How To Make (Step by Step)

Cream Butter and Sugar – Beat butter and sugar together until light and fluffy.

Add Egg and Flavor – Mix in egg, vanilla, and almond extract.

Mix Dry Ingredients – In another bowl, whisk flour, baking powder, and salt.

Form Dough – Add dry mix to wet mix. Stir until a soft dough forms. If crumbly, press together with hands.

Chill – Divide dough into two disks. Wrap in plastic wrap. Chill in the fridge for at least 1 hour. This helps cookies keep their shape.

Preheat and Roll – Heat oven to 350°F (175°C). On a lightly floured surface, roll dough to about 1/4-inch thick.

Cut Shapes – Use holiday cookie cutters. Place cookies on lined baking sheets.

Bake – Bake 8–10 minutes, until edges are just set and bottoms are lightly golden. Do not overbake.

Cool – Let cool fully on racks before icing.

Make Icing – In a bowl, stir powdered sugar, 2 tbsp milk, and vanilla. Add more milk, a few drops at a time, until icing is thick but pourable. Tint with food coloring if you like.

Decorate – Pipe or spread icing on cookies. Let icing dry until set. Store in an airtight container with parchment between layers.

One-Bowl Fudgy Brownies

Brownies are one of the easiest holiday baking recipes to make when you want something rich. This version uses one bowl, a whisk, and a baking pan. No mixer. The brownies come out dense, fudgy, and full of chocolate flavor.

I love these for potlucks, office parties, and dessert boards. You can top them with powdered sugar, crushed candy canes, or a drizzle of melted chocolate. They freeze well, so you can bake, cool, cut, and freeze for later.

Serve: 16 squares | Prep Time: 10 minutes | Cook Time: 25–30 minutes | Total Time: 40 minutes

Low Batch Option: Bake in an 8×4-inch loaf pan; check for doneness 5 minutes earlier.
High Batch Option: Double recipe and use a 9×13-inch pan; bake 30–35 minutes.

Ingredients:

• 1/2 cup (1 stick / 113 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup (35 g) unsweetened cocoa powder
• 1/2 cup (60 g) all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/2 cup (90 g) chocolate chips (optional but tasty)

How To Make (Step by Step)

Prep Pan and Oven – Heat oven to 350°F (175°C). Grease an 8×8-inch pan or line with parchment.

Mix Wet Ingredients – In a medium bowl, whisk melted butter and sugar. Add eggs and vanilla. Whisk until smooth and glossy.

Add Dry Ingredients – Sift in cocoa powder, flour, salt, and baking powder. Stir gently until no dry spots remain.

Fold in Chips – Stir in chocolate chips, if using.

Bake – Spread batter in the pan. Bake 25–30 minutes, until the center is set but still soft. A toothpick should come out with moist crumbs.

Cool and Slice – Cool in pan on a rack before slicing. For clean cuts, chill in the fridge for 30 minutes, then cut with a sharp knife.

Soft Gingerbread Cookies

These soft gingerbread cookies taste like the holidays in one bite. Warm spices, molasses, and a tender crumb make them perfect with coffee or milk. They are a fun easy holiday baking recipe if you love cozy flavors but do not want crisp, snappy cookies.

I love to roll them in sugar so the tops sparkle. They bake fast and stay soft for days in a tin. Great for cookie boxes and teacher gifts.

Serve: 30 cookies | Prep Time: 20 minutes | Cook Time: 8–10 minutes | Total Time: 35 minutes

Low Batch Option: Half all ingredients; same bake time.
High Batch Option: Double recipe; bake in several batches.

Ingredients:

• 3/4 cup (1 1/2 sticks / 170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar, plus extra for rolling
• 1 large egg
• 1/4 cup (60 ml) molasses
• 2 1/4 cups (270 g) all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp nutmeg
• 1 tsp baking soda
• 1/4 tsp salt

How To Make (Step by Step)

Cream Butter and Sugar – Beat butter and 1 cup sugar until light and fluffy.

Add Egg and Molasses – Mix in egg, then molasses, until smooth.

Combine Dry Ingredients – In another bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

Form Dough – Add dry mix to wet mix. Stir until combined. Dough will be soft but not sticky. Chill 20 minutes if too soft.

Preheat and Roll – Heat oven to 350°F (175°C). Roll dough into 1-inch balls. Roll each in sugar.

Bake – Place on lined baking sheets. Bake 8–10 minutes, until tops crack and edges are set.

Cool – Let rest 5 minutes on the pan, then move to a cooling rack.

No-Chill Snickerdoodles

Snickerdoodles are cinnamon sugar cookies that taste like a hug. This version is a true easy holiday baking recipe because there is no chill time. You can mix, roll, and bake right away. The cookies puff, crack a bit, and stay soft in the center.

I love them for holiday breakfasts, brunch boards, and cookie swaps. They use only simple ingredients, and kids enjoy rolling the dough balls in cinnamon sugar.

Serve: 30 cookies | Prep Time: 15 minutes | Cook Time: 8–10 minutes | Total Time: 25 minutes

Low Batch Option: Half the recipe.
High Batch Option: Double recipe and use multiple baking sheets.

Ingredients:

For the dough:

• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 3/4 cups (330 g) all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt

For rolling:

• 1/4 cup (50 g) granulated sugar
• 1 1/2 tsp ground cinnamon

How To Make (Step by Step)

Heat Oven – Preheat oven to 375°F (190°C). Line baking sheets.

Make Dough – Beat butter and 1 1/2 cups sugar until creamy. Add eggs and vanilla. Mix until smooth.

Mix Dry Ingredients – In another bowl, whisk flour, cream of tartar, baking soda, and salt.

Combine – Add dry mix to wet mix. Stir until a soft dough forms.

Make Cinnamon Sugar – In a small bowl, mix 1/4 cup sugar and cinnamon.

Shape and Coat – Roll dough into 1-inch balls. Roll in cinnamon sugar until coated.

Bake – Place on baking sheets, spaced apart. Bake 8–10 minutes, until edges are set and tops crack.

Cool – Cool on the pan 3 minutes, then transfer to a rack.

5-Ingredient Peanut Butter Blossoms

Peanut butter blossoms are a classic cookie with a chocolate kiss in the center. This is one of the easiest holiday baking recipes if you love peanut butter. Only five base ingredients plus the chocolate candy.

The cookies bake soft and slightly chewy, and the warm chocolate on top is the best part. They are perfect for kids’ baking days because the steps are simple. Also great for party trays and cookie exchanges.

Serve: 24 cookies | Prep Time: 15 minutes | Cook Time: 8–10 minutes | Total Time: 25 minutes

Low Batch Option: Half the ingredients for 12 cookies.
High Batch Option: Double recipe; unwrap all chocolate candies ahead.

Ingredients:

• 1 cup (260 g) creamy peanut butter
• 1 cup (200 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 24 chocolate kiss candies, unwrapped

How To Make (Step by Step)

Heat Oven – Preheat oven to 350°F (175°C). Line baking sheets.

Mix Dough – In a bowl, stir peanut butter, sugar, egg, vanilla, and baking soda until smooth.

Shape – Roll dough into 1-inch balls. Place on the baking sheet.

Bake – Bake 8–10 minutes, until cookies puff and crack slightly.

Add Chocolate – Right after baking, press a chocolate kiss into the center of each cookie.

Cool – Let cookies cool on the pan until chocolate sets. Move to a rack to finish cooling.

Simple Holiday Shortbread Bars

Shortbread bars are buttery, crumbly, and melt in your mouth. This easy holiday baking recipe is made in a pan, so no rolling or cutting shapes. You press the dough in, score it, bake, and slice.

I love to add a sprinkle of sugar on top for crunch. Shortbread is perfect with tea, coffee, or hot chocolate. It also keeps well for days, which makes it great for gifting, shipping, and holiday cheese or dessert boards.

Serve: 20 bars | Prep Time: 10 minutes | Cook Time: 25–30 minutes | Total Time: 45 minutes

Low Batch Option: Bake in an 8×8-inch pan for thicker bars; same recipe.
High Batch Option: Double and use a 9×13-inch pan; add 3–5 minutes to bake time.

Ingredients:

• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) powdered sugar
• 2 1/4 cups (270 g) all-purpose flour
• 1/2 tsp salt
• Extra granulated sugar for sprinkling

How To Make (Step by Step)

Prep Pan and Oven – Heat oven to 325°F (165°C). Line a 9×9-inch pan with parchment, leaving overhang.

Cream Butter and Sugar – Beat butter, granulated sugar, and powdered sugar until smooth and creamy.

Add Flour and Salt – Mix in flour and salt until dough is crumbly but holds together when pressed.

Press Dough – Press dough firmly and evenly into the pan. Use the bottom of a measuring cup for a smooth top.

Score and Sprinkle – Score the top into bars with a knife (light cuts). Sprinkle with sugar.

Bake – Bake 25–30 minutes, until edges are lightly golden and top is set.

Cool and Slice – Cool in pan 10 minutes. Cut along scored lines while still warm. Let cool fully before removing.

Easy Cinnamon Roll Crescent Bites

These cinnamon roll bites use store-bought crescent dough, so they are super quick. They taste like mini cinnamon rolls but with far less work. This is a great easy holiday baking recipe for busy mornings, brunch, or snack trays.

I love to bake them in a muffin pan so they puff into cute little spirals. Top with a simple glaze and serve warm. They also reheat well in the oven or air fryer.

Serve: 16 bites | Prep Time: 10 minutes | Cook Time: 12–15 minutes | Total Time: 25 minutes

Low Batch Option: Use half a tube of crescent dough and half the filling.
High Batch Option: Double ingredients and bake two muffin pans at once, rotating halfway.

Ingredients:

For the rolls:

• 1 can (8 oz) refrigerated crescent roll dough (8 triangles)
• 3 tbsp unsalted butter, melted
• 1/3 cup (65 g) brown sugar
• 1 1/2 tsp ground cinnamon

For the glaze:

• 1/2 cup (60 g) powdered sugar
• 1–2 tbsp milk
• 1/2 tsp vanilla extract

How To Make (Step by Step)

Prep Oven and Pan – Heat oven to 375°F (190°C). Grease a mini muffin pan or line with paper cups.

Make Filling – In a bowl, mix melted butter, brown sugar, and cinnamon.

Assemble Rolls – Unroll crescent dough. Pinch seams to form a rectangle. Spread cinnamon mixture over the dough.

Roll and Slice – Roll dough up from the long side into a log. Slice into 16 small pieces.

Bake – Place each slice cut-side up in the muffin pan. Bake 12–15 minutes, until golden and cooked through.

Glaze – In a bowl, mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm bites.

Peppermint Bark Chocolate Bark

Peppermint bark is a no-bake holiday classic. But we still count it as one of our favorite easy holiday baking recipes because it belongs in every cookie tin. It uses melted chocolate, crushed candy canes, and sometimes white chocolate.

I love it because it takes only minutes of hands-on time. Great for gifts, party trays, and hot cocoa bars. You can also add nuts, sprinkles, or drizzle with extra chocolate.

Serve: About 20 pieces | Prep Time: 10 minutes | Chill Time: 30–45 minutes | Total Time: 45–55 minutes

Low Batch Option: Use half the chocolate and candy canes; smaller pan.
High Batch Option: Double everything; use a full baking sheet.

Ingredients:

• 12 oz (340 g) semi-sweet chocolate, chopped or chips
• 8 oz (225 g) white chocolate, chopped or chips
• 1/2 tsp peppermint extract (optional)
• 1/2 cup (about 6–8) crushed candy canes

How To Make (Step by Step)

Prep Pan – Line a small rimmed baking sheet or 9×13-inch pan with parchment.

Melt Dark Chocolate – In a microwave-safe bowl, melt semi-sweet chocolate in 20–30 second bursts, stirring each time, until smooth.

Spread Base Layer – Stir in peppermint extract if using. Pour onto lined pan and spread into an even layer.

Chill – Place in the fridge for 10–15 minutes, until just set but not rock hard.

Melt White Chocolate – Melt white chocolate the same way. Stir until smooth.

Top Layer and Candy – Spread white chocolate over dark chocolate. Before it sets, sprinkle with crushed candy canes.

Set and Break – Chill 20–30 minutes, until firm. Break into pieces with your hands.

Easy Pumpkin Bread with Chocolate Chips

Pumpkin bread is cozy, moist, and smells amazing while it bakes. This is a great easy holiday baking recipe when you want something you can slice and share. The batter mixes in one bowl and uses canned pumpkin.

The chocolate chips add sweetness and texture. I love to wrap loaves in parchment and tie with ribbon for gifts. You can also toast slices and serve with butter or cream cheese.

Serve: 10 slices | Prep Time: 15 minutes | Cook Time: 55–65 minutes | Total Time: 1 hour 20 minutes

Low Batch Option: Bake in a mini loaf pan or muffin tin; reduce bake time (muffins about 18–22 minutes).
High Batch Option: Double recipe and bake two loaves at once; bake time may increase by 5–10 minutes.

Ingredients:

• 1 3/4 cups (210 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 large eggs
• 1 cup (240 g) canned pumpkin puree
• 1/2 cup (120 ml) vegetable oil
• 1/3 cup (80 ml) milk
• 1 tsp vanilla extract
• 3/4 cup (130 g) chocolate chips

How To Make (Step by Step)

Prep Oven and Pan – Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.

Mix Dry Ingredients – In a large bowl, whisk flour, both sugars, baking soda, baking powder, salt, and spices.

Add Wet Ingredients – Add eggs, pumpkin, oil, milk, and vanilla. Stir until smooth and combined.

Fold in Chips – Gently fold in chocolate chips.

Bake – Pour batter into the pan. Bake 55–65 minutes, until a toothpick in the center comes out mostly clean.

Cool – Cool 15 minutes in the pan. Remove and cool fully on a rack before slicing.

Quick Apple Crisp

Apple crisp is a warm, cozy easy holiday baking recipe that tastes like apple pie with less work. No crust rolling. Just sliced apples with a crunchy oat topping. It is simple, comforting, and great with ice cream or whipped cream.

I love this dessert for holiday dinners when you need something you can assemble ahead and bake while you eat. You can also add nuts or swap apples for pears.

Serve: 6–8 | Prep Time: 15 minutes | Cook Time: 35–40 minutes | Total Time: 55 minutes

Low Batch Option: Use half the ingredients and bake in an 8×8-inch dish.
High Batch Option: Double recipe and bake in a 9×13-inch dish; may need 5–10 more minutes.

Ingredients:

For the apples:

• 6 cups peeled, sliced apples (about 5–6 medium)
• 1/4 cup (50 g) granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice

For the topping:

• 1 cup (80 g) rolled oats
• 1/2 cup (60 g) all-purpose flour
• 1/2 cup (100 g) brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup (1 stick / 113 g) cold butter, cubed

How To Make (Step by Step)

Heat Oven – Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.

Prep Apples – In a bowl, toss apples with sugar, cinnamon, and lemon juice. Spread in the baking dish.

Make Topping – In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or pastry cutter until crumbly.

Top Apples – Sprinkle topping evenly over apples.

Bake – Bake 35–40 minutes, until apples are tender and topping is golden and crisp.

Serve – Let rest 10 minutes. Serve warm, with ice cream if you like.

Simple No-Knead Holiday Bread (Dutch Oven)

This no-knead bread is easier than it looks and perfect for holiday tables. You mix dough in a bowl, let it rest, then bake in a hot Dutch oven. No stand mixer, no kneading. It makes a crusty loaf with a soft center.

I love this recipe for cheese boards, charcuterie, or to serve with soups and stews. It also makes a great edible gift. You can stir in herbs, garlic, or cheese to change the flavor.

Serve: 1 loaf (8–10 slices) | Prep Time: 10 minutes (plus 8–18 hours rise) | Cook Time: 45 minutes | Total Time: About 9–19 hours

Low Batch Option: Not ideal to half; bake as is and freeze leftovers.
High Batch Option: Make two bowls of dough; bake loaves one at a time.

Ingredients:

• 3 cups (360 g) all-purpose flour or bread flour
• 1 1/4 tsp salt
• 1/2 tsp instant or active dry yeast
• 1 1/2 cups (360 ml) warm water

How To Make (Step by Step)

Mix Dough – In a large bowl, stir flour, salt, and yeast. Add warm water and mix until a shaggy dough forms.

First Rise – Cover bowl with plastic wrap or a lid. Let sit at room temperature 8–18 hours, until dough is bubbly and doubled.

Shape Dough – Turn dough onto a floured surface. With floured hands, shape into a ball. Let rest on parchment paper for 30 minutes.

Preheat Dutch Oven – Place a heavy Dutch oven with lid in your oven. Heat to 450°F (230°C) for 30 minutes.

Bake Covered – Carefully place the dough (on the parchment) into the hot pot. Cover with lid. Bake 30 minutes.

Bake Uncovered – Remove lid. Bake 10–15 more minutes, until crust is deep golden.

Cool – Cool on a wire rack at least 30 minutes before slicing.

Easy Holiday Banana Bread with Streusel Topping

Banana bread is a year-round favorite, but the cinnamon streusel topping makes it feel special for the holidays. This easy holiday baking recipe is great when you have ripe bananas to use up.

The bread is moist and tender, and the crumbly topping adds crunch and warm spice. I love to bake this in mini loaf pans for gifting. It also makes a great breakfast or snack with coffee.

Serve: 10 slices | Prep Time: 20 minutes | Cook Time: 55–65 minutes | Total Time: 1 hour 25 minutes

Low Batch Option: Bake in a mini loaf pan or muffin tin; muffins about 18–22 minutes.
High Batch Option: Double ingredients and bake two loaves; add 5–10 minutes if your oven is very full.

Ingredients:

For the banana bread:

• 1/2 cup (1 stick / 113 g) unsalted butter, melted
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 3 ripe bananas, mashed (about 1 1/4 cups)
• 1 tsp vanilla extract
• 1 3/4 cups (210 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon

For the streusel:

• 1/3 cup (40 g) all-purpose flour
• 1/3 cup (65 g) brown sugar
• 1 tsp ground cinnamon
• 3 tbsp cold butter, cubed

How To Make (Step by Step)

Prep Oven and Pan – Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.

Mix Wet Ingredients – In a large bowl, whisk melted butter and sugar. Add eggs, mashed bananas, and vanilla. Stir until well mixed.

Add Dry Ingredients – Add flour, baking soda, baking powder, salt, and cinnamon. Stir just until combined. Do not overmix.

Make Streusel – In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.

Assemble – Pour banana batter into the pan. Sprinkle streusel evenly over the top.

Bake – Bake 55–65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.

Cool – Cool 15 minutes in the pan. Remove and cool fully on a rack before slicing.