Christmas Cookie Box Ideas Festive Recipes

Get ready to spread holiday cheer with the ultimate 2024 Christmas Cookie Box! This festive collection features an array of delicious, homemade treats perfect for gifting, sharing, or indulging. Dive into these amazing recipes and create a memorable cookie assortment that truly captures the spirit of the season.

Ingredients

• • For Classic Sugar Cookies:
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• For Royal Icing: 3 cups powdered sugar, 2 tablespoons meringue powder, ¼ cup warm water (plus more as needed), food coloring (optional)
• • For Chocolate Crinkle Cookies:
• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup powdered sugar (for rolling)
• • For Gingerbread Cookies:
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¾ cup (1 ½ sticks) unsalted butter, softened
• ½ cup packed light brown sugar
• 1 large egg
• ½ cup molasses
• 2 tablespoons milk
• • For Peppermint Bark Pretzel Bites (No-Bake):
• 2 cups mini pretzel twists
• 12 oz white chocolate melting wafers or chips
• ½ teaspoon peppermint extract
• ½ cup crushed candy canes

Instructions

1. • For Classic Sugar Cookies:
2. 1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. 2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. 3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. 4. Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days).
6. 5. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
7. 6. On a lightly floured surface, roll out one disc of dough to ¼-inch thickness. Cut into desired shapes using cookie cutters.
8. 7. Place cookies on prepared baking sheets and bake for 8-10 minutes, or until edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
9. 8. For Royal Icing: In a large bowl, whisk together powdered sugar and meringue powder. Gradually add warm water, mixing on low speed until smooth. Increase speed to medium-high and beat for 5-7 minutes, until stiff peaks form. Divide and color with food coloring if desired. Decorate cooled cookies.
10. • For Chocolate Crinkle Cookies:
11. 1. In a large bowl, combine melted butter and granulated sugar. Beat in eggs one at a time, then stir in vanilla extract.
12. 2. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
13. 3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft. Cover and chill for at least 2 hours (or overnight).
14. 4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
15. 5. Place powdered sugar in a shallow bowl. Scoop rounded tablespoons of chilled dough and roll into balls. Roll each ball generously in powdered sugar to coat completely.
16. 6. Place on prepared baking sheets, leaving about 2 inches between cookies. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The powdered sugar will crackle. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
17. • For Gingerbread Cookies:
18. 1. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
19. 2. In a large bowl, cream together softened butter and light brown sugar until light and fluffy. Beat in the egg, then stir in the molasses and milk.
20. 3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour.
21. 4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
22. 5. On a lightly floured surface, roll out one disc of dough to ¼-inch thickness. Cut into desired shapes using cookie cutters.
23. 6. Place cookies on prepared baking sheets and bake for 8-10 minutes, or until edges are firm. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Decorate with royal icing if desired.
24. • For Peppermint Bark Pretzel Bites:
25. 1. Line a baking sheet with parchment paper.
26. 2. In a microwave-safe bowl, melt the white chocolate melting wafers in 30-second intervals, stirring after each, until smooth. Stir in the peppermint extract.
27. 3. Spread the mini pretzel twists in a single layer on the prepared baking sheet.
28. 4. Drizzle or spoon the melted white chocolate over the pretzels, ensuring most are coated. Immediately sprinkle generously with crushed candy canes.
29. 5. Place the baking sheet in the refrigerator for 15-20 minutes, or until the chocolate is fully set. Break apart any clumps before adding to your cookie box.