Homemade Christmas Cookie Box
In the past, we might have attended a cookie exchange or two this time of year. But with the world looking a bit different these days, we still relish the opportunity to share baked goods from a distance. Like many of you, we’ll be staying at home. However, even though we’re home, we’re making the most of the holiday season by baking a few celebratory cookies from our friend and baker Amanda Wilens’ beautiful Holiday Cookie Box. Today, Amanda is on the blog sharing how to recreate her cookie box along with two scrumptious recipes: her Ginger Chai Sandwich Cookie and Cranberry and White Chocolate Cookies. Take it away, Amanda…
Holiday Cookie Box
Cookie boxes are a wonderful activity and gift for friends, coworkers, neighbors, and family members. You can bake so many delicious holiday treats, keep a handful of each for yourself, then share the love by gifting the rest. You can, of course, buy pre-made cookie boxes, but they aren’t as fun or as customizable as making your own. You can customize them for different holidays, color themes, or dietary restrictions too. To create my holiday cookie box, here’s what you’ll need:
For The Container:
- Boxes or Tupperware – I used a frame box and jewelry boxes from Michaels
- Sprinkles – I made some custom blends using Sprinkle Pop’s Vintage Rose Gold, Winter Wonderland, Christmas Tree Farm, and Candy Cane Flavored Sprinkles
- Ribbon – I used champagne and dusty rose velvet ribbons from Emma Linh
- Jingle Bells – I used small jingle bells from Michaels and large jingle bells from Sugar Paper at Target
- Pink Pinecones – I got these from Afloral
- Champagne Bottle Brush Trees – I used these bottle brush trees from Pigment
- SantaMugs – These are Papa Noel mugs from Glitterville Studios
I started by placing the smaller jewelry boxes sans lids into the large frame box, and mixed them to create a container for each treat. Instead of using tissue paper or shredded crinkle paper to fill the bottoms, I used puppy chow—the more treats the better!
I then filled in the jewelry boxes with the cookies I made, and added a boxed filled only with sprinkles for a little extra fun. I topped off the box with cleaned jingle bells {because, why not?}, closed it with a lid, and tied it with pink ribbons into a bow.
I included a card to wish my gift recipients a happy holiday that also told them what they should expect in the box. You’ll especially want to list anything with common allergens.
For The Cookies:
For this box, I made 7 different kinds of cookies, however, if you aren’t much of a baker, I suggest making 1-3 cookies at home and mixing them in with store bought varieties. You can also pick-up other candies and treats from the store to decorate too. Today, I’m sharing two of the recipes I used: my Ginger Chai Sandwich Cookies and Cranberry and White Chocolate Cookies. The other five cookies, which are listed below, can be found on my blog here.
Holiday Cookie Box Recipes:
- Ginger Chai Sandwich Cookies (recipe below)
- Cranberry and White Chocolate Cookies (recipe below)
- Chocolate Crinkle Whoopie Pies with Peppermint Buttercream Filling
- Gooey Butter Cake Crinkle Cookies
- Molasses Crinkle Cookies
- Brown Butter Rice Krispies
- Cookie Butter Puppy Chow
- Peppermint Meringue Candies
- Christmas Tree Meringue Candies
Notes
Chilling Time
So, chilling the dough is a VERY important part of making any cookie. Most require it, but this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be, and the more incorporated the sugars will be! My quick trick for making them thicker quicker is to pop the dough into the fridge for 15-60 minutes, ball the dough and place it on a baking sheet with parchment paper, then toss it in the freezer for 1-3 hours. Or you can do this for one batch, then leave the remaining dough balls in the freezer in a freezer-safe bag or Tupperware. More chilling time always equals a fluffier and more incorporated cookie.
Bake Time
Now, this is the difference of a gooey or a crispy cookie. I like to bake mine crispy on the edges and gooey in the center, so I bake for the minimum time below. But if you are a crisp all-the-way-through type of person, do the longer time. Also, each oven, altitude, and climate can change your bake, so keep your eyes on the oven and bake to your liking. If your cookies are frozen, they may need an additional 1-3 minutes of baking time. I also check on mine to make sure the edges are brown and I use a spatula to make sure I can pick up the edges.
Perfectly Round Cookies
Use a round cookie or biscuit cutter that’s just a bit bigger than your cookie. When the cookies just come out of the oven, place cutter around cookies and quickly move the cutter in a circular motion to create a perfect cookie shape while still warm and moldable. You’ll be scooting the cookies into a perfect circle.
Ginger Chai Sandwich Cookies
Yields: 28 cookies (14 cookie sandwiches)
Ingredients:
Wet Ingredients:
- 1 cup unsalted butter, room temperature
- 2/3 cup brown sugar, packed
- 2/3 cup granulated sugar
- 2 eggs
- 1/3 cup molasses
- 2 tsp vanilla
Dry Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground cloves
- ½ tsp ground allspice
- ½ tsp ground nutmeg
Buttercream Frosting Filling:
- 1 cup unsalted butter, room temperature
- 2 2/3 cups powdered sugar, sifted
- 2 tsp vanilla extract
Cookie Instructions
1. In a large mixing bowl from your stand mixer, using the paddle attachment, add butter and sugars into the bowl. Mix until thoroughly combined and fluffy. This can take up to 3-5 minutes.
2. Add eggs, one at a time. Then add in molasses and vanilla extract. Mix thoroughly.
3. In a second medium to large bowl, whisk flour, baking soda, baking powder, salt, and spices.
4. Slowly add the dry ingredients into the wet ingredients with the mixer turned onto low/medium speed.
5. Place dough in an airtight container and chill for 1-24 hours in the refrigerator.
6. When you’re ready to make cookies, preheat the oven to 350° F and prepare baking sheets with parchment paper.
7. Scoop about 2 tablespoon-sized balls. Place dough onto baking sheets a few inches apart.
8. Bake for 12-14 minutes (1-3 extra minutes if frozen). Let sit for about 5 minutes, then move to a cooling rack.
Frosting Instructions
1. Using your mixer and the paddle attachment again, whip the butter for 8 minutes on medium speed. The butter will become very creamy.
2. Add the powdered sugar in 3 batches on a low speed. The frosting should become very light and fluffy.
3. Lastly, add in the vanilla extract, then whip at a medium speed for about 30-60 seconds.
Assemble Instructions
1. Pipe or scoop filling on top of the bottom side of one cookie and smoosh another cookie on top of that. Repeat with remaining cookies.
2. Serve and enjoy!
Cranberry and White Chocolate Cookies
Yields: 56 One Tbsp cookies (or 28 Two Tbsp cookies)
Equipment:
Stand Mixer
Ingredients
Wet Ingredients:
- 1 cup unsalted butter, room temperature
- 1 1/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs, large, room temperature
- 2 tsp vanilla extract
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ tsp cinnamon
Add-ins:
- 1 ½ cup white chocolate chips
- 1 cup dried cranberries
Instructions
1. In a large mixing bowl from your stand mixer, using the paddle attachment, add butter and sugars into the bowl. Mix until thoroughly combined and fluffy. This can take up to 3-5 minutes.
2. Add eggs, one at a time. Then add in vanilla extract and mix thoroughly.
3. In a second medium to large bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
4. Slowly add the dry ingredients into the wet ingredients with the mixer turned onto low/medium speed.
5. Once well mixed, fold in white chocolate chips and cranberries.
6. Cover and chill dough in the fridge for 1-24 hours. I recommend chilling the dough longer for a fluffier cookie.
7. When you’re ready to make cookies, preheat the oven to 350° F and prepare a few baking sheets with parchment paper.
8. Scoop about 1 Tablespoon sized balls. Place balls onto baking sheets a few inches apart.
9. Bake for 9-11 minutes (1-2 extra minutes if frozen) or until golden brown. Let sit for about 5 minutes, then move to a cooling rack. Enjoy!
What did you think of Amanda’s holiday cookie box?
XO Team LC
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