Sweet and Savory Holiday Baking — Twice the Flavor, Half the Work

The leaves have blazed their color and fallen, Halloween candy has disappeared (somehow!), and daylight savings has done its thing. Holiday décor is creeping into stores, which means one thing: it's officially festive-baking season!

If you're like me, the holidays are all about gathering with people you love… and filling your home with cozy smells and homemade treats. I grew up in a kitchen that came alive in November and December — pies cooling by the window, something bubbling on the stove, and flour everywhere. That homemade magic is hard to beat.

But let’s be honest — homemade also means planning, shopping, accommodating everyone’s dietary quirks, and coordinating a table full of dishes. Even the most seasoned home entertainer can feel tired just thinking about it. So here’s a holiday gift to yourself that I recently embraced. I baked smarter by creating both sweet and savory versions of the same base recipe. One dough, batter, or pastry — two totally different flavor profiles, same amount of effort with one clean-up. And your guests will never guess they share the same roots. I served savory scones for dinner company and shared the sweet with coworkers.

Providing sweet and savory options triggers a balanced and satisfying sensory experience that our brain craves. The sweet signals energy, comfort, and warmth. Think cinnamon, maple, vanilla, and caramelized sugar. Savory flavors bring depth, satisfaction, and umami. This includes herbs, cheese, roasted vegetables, and warm spices. A satisfying meal needs both characteristics, and they don’t have to come in the same dish.

Tips for Effortless Sweet and Savory variations

Mise en Place:

• Prep mix-ins ahead.
• Chop nuts, grate cheese, dice fruit, soften butter — keep sweet and savory ingredients organized in separate bowls.

Lean on herbs and spices:

• Cinnamon or nutmeg for sweet… rosemary, thyme, or smoked paprika for savory. Flavor takes minutes but makes all the difference.

Double or divide your base recipe

• Start with one dough or batter, then split it — half gets the sweet treatment, half goes savory.

Sweet and Savory Bite-Sized Cookies

Yield: 20 cookies

Prep time: 15 minutes

Bake time: 15 minutes

Total time: 30 minutes

1/2 cup room temperature butter

1 egg

1 1/2 cup all-purpose flour

For the savory dough:

3 T water

For the sweet dough:

1/2 teaspoon vanilla

1/2 cup granulated sugar

Sweet Variation #1

1/3 cup chopped dates

1/3 cup chocolate chips

1/2 teaspoon cardamon

Sweet Variation #2

1/3 cup raisins

1/2 teaspoon apple pie spice

Savory Variation #1

1/4 cup pepitas

1/2 cup Parmesan cheese

Savory Variation #2

3 Tablespoons goat cheese

1 teaspoon dill

1/2 teaspoon Za'atar

1. Preheat oven to 350° F. Line two cookie sheets with parchment paper.

2. Use an electric mixer to beat the butter and egg together in a bowl. (Add the sugar and vanilla if you’re making a sweet dough.)

3. Add in the flour with a wooden spoon until the mixture forms a soft dough.

4. Then mix in your additional ingredients.

5. Roll the dough into about 15 balls and place on the baking sheets. Gently flatten the balls slightly.

6. Bake in the oven for 15 minutes or until golden.

7. Transfer the cookies to a wire rack to cool.

Plain Scones with Sweet and Savory Variations

Yield: about 12 scones

Prep time: 20 minutes

Bake time: 15 minutes

Total time: 35 minutes

2 cups all-purpose flour 

1/3 cup granulated sugar

1/2 Tablespoon baking powder  

1/2 teaspoon kosher salt 

1/2 cup unsalted butter, cold cut into pieces

1/2 cup heavy whipping cream, cold (milk works, too)

Sweet:

1/3 cup mini chocolate chips

1/4 cup walnuts, toasted and roughly chopped

Zest of one orange

Savory:

1/3 cup sun-dried tomatoes, chopped

1/3 cup grated Parmesan

1 1/2 teaspoon dried basil

*Reduce sugar to 2 Tablespoons

1. Preheat the oven to 375° F and line two baking sheets with parchment paper.

2. Gently whisk the flour, sugar, baking powder, and salt in a mixing bowl.

3. Add in the butter.

4. Mix with a pastry blender until the mixture resembles coarse meal.

5. Slowly add the cream/milk.

6. Mix with a wooden spoon until the dough has gathered itself into a ball. If the dough feels dry, add a little more cream or milk.

7. Gently fold-in the desired mix-ins.

8. Divide the dough into two equal portions.

9. Flatten each portion into a disc shape, about 1 1/2-inches thick.

10. Score each disc into 6 triangles. Place the triangles on baking sheet with about 1/2-inch in between.

11. Bake the scones until set in the center and slightly golden on the bottom (approximately 14 to 18 minutes).

While I am limiting this blog to two recipes, other sweet/savory ideas for holiday season entertaining and gift giving include seasoned nuts, waffles, crepes, biscuits, shortbread, pie crust, and donuts. Your creativity is the only limitation.

If you don’t want to seek sweet and savory recipes on your own, The Chopping Block’s revamped Culinary Boot Camp 2 includes a day devoted to sweet and savory. Haven't taken Culinary Boot Camp 1 yet? Start here!

In addition, you are sure to get ideas during Hands-On Homemade Breads for the Table or in person from TCB’s own Chef Matt during his upcoming Tasting Table.

Happy baking, and happy gathering! May your kitchen be warm, your table full, and your dishes delightfully efficient and festive.