Mix 1 cup softened unsalted butter, 2 cups flour, ½ cup confectioners’ sugar, and ½ tsp. salt in large bowl with electric mixer until fully combined. Stir in ⅓ cup dried cranberries and 1 tsp. McCormick® Pure Orange Extract. Shape dough into a rectangle about ½-inch thick. Wrap tightly with plastic wrap and refrigerate 1 hour or until firm.

Preheat the oven to 350°F. Line two large baking sheets with silicone mats or parchment; set aside. Roll out dough on clean work surface to ⅓-inch thick. Use your favorite holiday cookie cutters to cut out shapes. Place on prepared baking sheets, spacing about 1 inch apart.

Bake 11 to 13 minutes, or until the edges begin to brown. Cool on wire racks.

Whisk 1 tbsp. melted unsalted butter, 1 cup confectioners’ sugar, 2 tbsp. milk, and 1 tsp. McCormick® Pure Orange Extract in small bowl. Dip tops of cooled cookies in glaze to coat. Garnish with fresh lemon zest, if desired.

Recipe and Video Credit: Chelsey @chelsweets

Beat 1 cup granulated sugar and ¾ cup salted vegan butter in large bowl with electric mixer. Add 1 tsp. McCormick® Pure Vanilla Extract, 1 tsp. white vinegar, and ⅓ cup soy milk, beating until well mixed. Stir in 2 cups flour, 1 tsp. each baking powder and baking soda. Scoop cookie dough by the tablespoonful onto parchment lined baking pans, spacing about 2 inches apart.

Bake in preheated 375°F oven for about 12 minutes or until edges are lightly browned.

For the frosting, mix 1 cup confectioners’ sugar, 8 oz. softened vegan cream cheese, ½ cup vegan butter, and 1 tsp. McCormick® Pure Vanilla Extract in small bowl until well blended. Spoon a thick layer of frosting over top of each cookie. Swirl with store-bought caramel sauce and sprinkle with McCormick® Salted Caramel Finishing Sugar.

Recipe and Video Credit: Shreya @shreyaskitchen2

Line 2 large baking sheets with parchment. Beat 1 cup (2 sticks) unsalted butter (softened) and ¾ cup granulated sugar in large bowl until light and fluffy. Add 1 large egg, 1 tsp. McCormick® Pure Vanilla Extract and 1 tsp. McCormick® Ground Cinnamon; beat on medium-high until well blended. Stir in 2¼ cups all-purpose flour and 1 tsp. salt, just until combined. Scoop dough into large piping bag fitted with star tip. Pipe 3-inch swirls or squiggles onto prepared baking sheets, spacing about 2 inches apart. Refrigerator at least 30 min.

Bake in preheated 350°F oven for 14 to 17 minutes or until edges are lightly browned. Cool on pans for 10 minutes. Remove and cool completely on wire rack.

Mix ¼ cup granulated sugar and 1 tbsp. McCormick® Ground Cinnamon in small bowl; set aside. Melt 1 cup white chocolate chips as directed on package. Stir in 2 tsp. vegetable oil. Dip cookies in melted chocolate. Place on parchment-lined baking sheet. Sprinkle with cinnamon-sugar mixture and let stand until chocolate is set before serving.

Recipe and Video Credit: Chelsey @chelsweets

Line bottom of 9-inch springform pan with parchment and lightly grease the sides. Wrap outside tightly with 2 layers of foil. Combine 2 cups crushed graham crackers, ¾ cup raw sugar, and ½ tsp. McCormick® Ground Cinnamon. Stir in ¾ cup melted salted butter until mixture resembles wet sand. Press evenly into bottom and 1-inch up sides of pan. Bake in preheated 350°F oven for 10 mins. Cool completely.

Reduce oven temp. to 325°F. Beat 4 (8 oz.) pkgs. softened cream cheese and 1½ cups granulated sugar until smooth and fluffy. Add 4 eggs, one at a time, mixing just until combined. Stir in 2 tsp. McCormick® Pure Vanilla Extract, ½ cup sour cream, and ¼ cup heavy cream, mixing until smooth. Pour batter over cooled crust, smoothing the top. Place pan in large roasting pan. Add 1 to 2-inches of hot water to roasting pan.

Bake 1 hr 30 mins to 1 hr 50 mins, until edges are set and center has a slight jiggle when shaken. Turn off oven, crack door open, and let cheesecake stand in oven for 1 hour. Remove from oven and water bath; cool completely. Refrigerate at least 4 hours or overnight.

Melt butter in small saucepan on medium heat. Add 3 sliced Honeycrisp apples, ¼ cup water, 3 tbsp. brown sugar, 1 tbsp. each lemon juice and corn starch, and ½ tsp. McCormick® Ground Cinnamon. Cook 5 minutes until apples are softened. Remove from heat; cool slightly.

Meanwhile, combine 1½ cups flour, ¾ cup raw sugar, and 1 tsp. McCormick® Ground Cinnamon in bowl. Add ¾ cup melted butter and mix until crumbly. Bake at 350°F for 5 mins until golden brown. Spoon apple filling over top of cooled cheesecake. Sprinkle with crumble mixture and drizzle with caramel sauce. Refrigerate until ready to serve.

Recipe and Video Credit: Shreya @shreyaskitchen2