Christmas Cookie Box Recipes Festive Treats

Get ready to spread some serious holiday cheer with our ultimate 2024 Christmas Cookie Box! This collection of festive treats is designed to impress, offering a delightful variety of flavors and textures that are perfect for gifting, sharing, or indulging yourself. Let’s bake some magic!

Ingredients

• FOR THE GINGERBREAD CUT-OUTS:
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 cup molasses
• FOR THE SNOWFLAKE SUGAR COOKIES:
• 2 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• FOR THE CRANBERRY PISTACHIO SHORTBREAD:
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1/2 cup dried cranberries, chopped
• 1/2 cup shelled pistachios, chopped
• FOR THE CHOCOLATE CRINKLE COOKIES:
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup powdered sugar (for rolling)
• FOR ROYAL ICING (for decorating gingerbread & sugar cookies):
• 2 large egg whites (or 4 tbsp meringue powder + 6 tbsp warm water)
• 3-4 cups powdered sugar, sifted
• 1/2 tsp vanilla extract (optional)
• Food coloring (red, green, white – optional)

Instructions

1. GINGERBREAD CUT-OUTS:
2. 1. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
3. 2. In a large bowl, cream together softened butter and brown sugar until light and fluffy. Beat in the egg and molasses until well combined.
4. 3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour (or up to 2 days).
5. 4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
6. 5. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Cut out desired shapes with cookie cutters. Place cookies on prepared baking sheets.
7. 6. Bake for 8-10 minutes, or until edges are firm. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. SNOWFLAKE SUGAR COOKIES:
9. 1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
10. 2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
11. 3. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Wrap dough in plastic wrap and chill for at least 30 minutes.
12. 4. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
13. 5. On a lightly floured surface, roll out dough to about 1/4-inch thickness. Cut out snowflake shapes with cookie cutters. Place cookies on prepared baking sheets.
14. 6. Bake for 8-10 minutes, or until edges are lightly golden. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
15. CRANBERRY PISTACHIO SHORTBREAD:
16. 1. In a food processor, pulse flour, sugar, and salt until combined.
17. 2. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add chopped cranberries and pistachios, pulse briefly to combine.
18. 3. Press the dough evenly into an ungreased 8×8 inch square baking pan. Prick all over with a fork.
19. 4. Bake at 325°F (160°C) for 35-40 minutes, or until lightly golden around the edges.
20. 5. While still warm, cut into desired shapes (fingers or squares). Let cool completely in the pan before removing.
21. CHOCOLATE CRINKLE COOKIES:
22. 1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
23. 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.
24. 3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
25. 4. Cover the dough and chill for at least 1 hour (or up to overnight).
26. 5. Preheat oven to 350°F (175°C). Place powdered sugar in a shallow bowl.
27. 6. Scoop dough by rounded tablespoons and roll into balls. Roll each ball generously in powdered sugar, ensuring it’s fully coated.
28. 7. Place cookies 2 inches apart on parchment-lined baking sheets.
29. 8. 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 baking sheets for a few minutes before transferring to a wire rack to cool completely.
30. ROYAL ICING (for decoration):
31. 1. If using egg whites: In a large bowl, beat egg whites until foamy. Gradually add powdered sugar, 1 cup at a time, beating until smooth and thick. Beat in vanilla extract if using.
32. 2. If using meringue powder: Combine meringue powder and warm water in a large bowl. Beat on high speed until soft peaks form. Gradually add powdered sugar, 1 cup at a time, beating until stiff peaks form. Beat in vanilla extract if using.
33. 3. Adjust consistency with a few drops of water if too thick, or more powdered sugar if too thin. Divide icing into separate bowls and tint with food coloring as desired.
34. 4. Decorate cooled gingerbread and sugar cookies using piping bags with small tips or a butter knife. Allow icing to set completely (several hours or overnight) before boxing.
35. ASSEMBLING YOUR COOKIE BOX:
36. 1. Once all cookies are completely cooled and decorated (if applicable), arrange them beautifully in a gift box. Use small cupcake liners or parchment paper dividers to separate different types of cookies and prevent sticking. Enjoy your festive 2024 Christmas Cookie Box!