WINSTON-SALEM, N.C. (WGHP) — From cookies for Santa to delicious holiday desserts for friends and family, it’s the sweetest time of the year! On this Recipe Wednesday, Shannon Smith stops by To Your Health bakery in Winston-Salem for some seasonal sweets! Christmas Sugar Cookies Ingredients: 1 cup butter 3/4 cup sugar 1/2 cup powdered sugar 1 tsp vanilla 1 egg 3 cup flour 1/4 tsp salt 1/2 tsp baking powder Directions: In a stand mixer cream together the butter and both sugars Add in the vanilla and egg and mix until combined Add in the flour, baking powder, and salt and mix until a dough forms Flatten the dough into a disk, wrap it in plastic and refrigerate for 15 minutes Roll out between two sheets of parchment paper to desired thickness (normally 1/4 in) and bake at 375 for 6 to 8 minutes Allowed to cool if intending to decorate Royal Icing  Ingredients: 8 cups powdered sugar  5 tbsp meringue powder 3/4-1 cup water  1 tsp vanilla extract  Directions: Mix all ingredients together in a stand mixer until fluffy and the consistency of toothpaste You may need to adjust the water. Add more liquid to make your flood frosting Christmas Cupcakes Ingredients: Buttercream frosting 2 sticks of unsalted butter  1 tbs vanilla extract 4 cups of powdered sugars Splash of milk for desired consistency Cake mix of choice (we use To Your Health Bakery GF vanilla cake mix) Directions: Mixed together your butter and vanilla extract until smooth Add in your powdered sugar and then milk as necessary Mix on low for 5 to 10 minutes or until frosting is very smooth and fluffy Prepare the cake mix, scoop it into cupcake liners and bake as directed Color your frosting and use assorted tips to decorate Enjoy! Christmas Morning Pancakes Ingredients: 2 cups flour 1/4 cup brown sugar 1 1/2 tsp ginger 1 1/2 tsp cinnamon 1/4 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 3/4 cups buttermilk 2 eggs 3 tbsp melted butter or oil 1 tsp vanilla extract hydrated cranberries drop of orange oil (optional) Directions: Mix the dry ingredients Mix the wet ones separately Mix the two until just combined and make sure to not overmix the batter Fold in the rehydrated cranberries Lightly oil the skillet on medium-low heat and cook the pancakes until golden brown Top with syrup and whipped cream and enjoy! Christmas Tree Brownies Ingredients: Peppermint Brownies 2/3 cup cocoa  1 1/4 cups boiling water 1 /4 cup chocolate chips 1 3/4 cups canola oil  4 eggs 4 egg whites 1 1/2 cups tbs vanilla 5 cups sugar  3 1/2 cups flour 1/2 tbsp salt 3/4 cup chocolate chips  Peppermint to taste (optional) Cream Cheese Frosting 4 oz softened cream cheese 1 cup unsalted butter 5 cups powdered sugar 1 tbsp vanilla extract Milk as needed In a stand mixer, cream the butter cream cheese and vanilla extract together until fluffy. Add in the powdered sugar and mix on low speed, streaming in milk until you reach the desired consistency Directions: In a large bowl, whisk together the cocoa, boiling water, and a quarter cup of chocolate chips Add in the canola oil, eggs, egg whites, vanilla extract, sugar, and mix Add in the flour, salt, and remaining chocolate chips (Optional) Add in your peppermint to taste Grease and line a 9x13 tray with parchment Bake at 350 for 35 minutes or until a toothpick inserted comes out clean  At the halfway mark, sprinkle the brownies with crushed peppermint candies if desired Allowed to cool before lifting out of the tray Freeze until cold and will cut cleanly Prepare cream cheese frosting Cut frozen brownies into triangles as desired and decorate using different-sized star tips and sprinkles Enjoy!! White Chocolate Peppermint Cheesecake Ingredients: Crust 2 cups Graham or cookie crumbs  1/2 cup melted butter 1/4 cup sugar  Mix ingredients in a bowl until combined and firmly press into a spring-form pan Filling 4 packages (32 oz) cream cheese, soft 1/3 cup sour cream 1 cup powdered  sugar  1 tbsp vanilla Peppermint extract to taste  1/2 cup white chocolate chips 1/2 cup crushed peppermint  1/2 cup heavy cream  Directions: Using a stand mixer, beat the cream cheese until smooth and fluffy Add in the sour cream, powdered sugar, lemon juice, vanilla extract and peppermint extract Whip the heavy cream until stiff peaks form and fold it into the whipped cream, being careful not to deflate the mixture by stirring Add in your white chocolate and peppermint pieces and pour them into your prepared crust Chill in the fridge for a few hours or overnight until firm and enjoy!