Holidays – To List or Not to List?

holiday decor

Is there really such a thing now as too busy to buy during the holidays? Not for gifts or homes. With all the different ways to search for a home, the internet, tablets and phones buyers are never too busy to find their perfect home! No longer dependent on driving around to search; the sky is the limit.

These days you can feel confident to list your home during the holidays! In our busy lives there is no stopping not even to search for a home.

Many sellers take their homes off the market during the holidays – this leaves you with less competition at a time where motivated buyers are still looking.

If you feel listing would be too inconvenient during the holiday’s list first thing in January! Because the landscape is still dead and it is still cold but most sellers will wait until spring to list, this means the inventory will still be light, giving you the advantage. Perhaps an info package with last years landscaping photos and surrounding areas or parks will help perspective buyers visualize there spring there.

Tips to help keep your holiday listing attractive!

  • Keep your walkway clear.
  • Decorate for the holidays but do not overdo – first impressions do matter – spice up your front door with a holiday wreath and some greenery near the entrance, make it a beautiful tree, minimalize everything else.
  • Be sure the house number is easily visible.
  • Keep your scents neutral. Try baking cookies before a showing, they smell great and could be a treat to potential buyers.


Easy Brown Sugar Cookies


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1/3 cup packed dark brown sugar

1/4 cup plus 2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 3/4 cups all-purpose flour, spooned and leveled


  1. Heat oven to 350° F. With an electric mixer, beat the butter, brown sugar, and ¼ cup of the granulated sugar on medium-high speed until creamy, 2 to 3 minutes. Add the vanilla, salt, and ¼ teaspoon of the cinnamon and beat until combined. Reduce the mixer speed to low and gradually add the flour, mixing just until combined (do not overmix).
  2. On a small plate, stir together the remaining 2 tablespoons granulated sugar and ¼ teaspoon cinnamon.
  3. Shape the dough into balls (about 1 teaspoon each). A few at a time, roll the cookies in the cinnamon sugar to coat and place on baking sheets, spacing them 1 inch apart. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes. (Cookies will deflate somewhat.) Cool slightly in the pans, then transfer to a wire rack to cool completely.

Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.

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