Elaine and I gathered around the kitchen island, turned on Christmas music and enjoyed a lovely afternoon making cookies for our Christmas Cookie Box. To keep it simple, we used our recipe for Basic Sugar Cookies to transform into a variety of three shapes and flavour combinations – from charming Christmas trees with maple vanilla icing to cozy chocolate peppermint mittens and shimmering stars.
Adding a twist of peppermint extract and cocoa to the mittens adds a festive variety to the box, ensuring every bite is a unique experience.
Decorating is where the real magic happens! The trees come alive with a maple vanilla icing and colourful M&M ornaments, while the stars shine bright with a simple sugar icing topped with golden sprinkles.
As for the mittens, they are dipped in creamy white chocolate and coated with crushed candy canes, creating a decadent and irresistible flavour profile.
To finish out the box we made some large and small gingerbread people, chocolate chip cookies and Raspberry Thumbprint Cookies. The thumbprint cookie dough came together in seconds in the mini food processor and the filling was simply raspberry jam.
Share these homemade cookies with loved ones, gift them to friends, or simply savour them with a cup of hot cocoa, mulled wine, or with brandy by the fireplace.
We wish everyone a happy holiday season!
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Ingredients
Basic ingredients for sugar cookies
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Egg
- Pure vanilla extract
Chocolate Peppermint (Mitten) Cookies
- Peppermint extract
- Unsweetened cocoa powder
- White chocolate
- Crushed candy canes
Maple Vanilla Icing
(Used on the Christmas Trees or any cookie)
- Icing sugar
- Maple syrup
- Pure vanilla extract
- Cold water
Christmas Trees
- Semi sweet chocolate
- Mini M&Ms
Instructions
Make the Basic Sugar Cookie Dough
In a bowl whisk together the flour, baking powder, and salt. Set aside.
In a large bowl using a handheld mixer, (or the bowl of a stand mixer with a paddle attachment), add the butter and sugar and beat on high speed until smooth and creamy, scraping the bowl occasionally to ensure the mixture is well blended.
Next, add the egg, and vanilla, then beat on high speed until combined. Scrape the bowl and beat more as required.
Add the dry ingredients a little at a time, to the wet ingredients and mix on low until fully combined.
Roll out the Dough
Rip or cut six pieces of parchment paper, approximately 9” x 13”.
Divide the dough into three equal parts.
For the Chocolate Peppermint (Mittens) Cookies
Take one portion of dough, place it in a bowl, add the peppermint extract and cocoa powder and mix until well combined.
Roll out the Last Two Balls of Dough
Place each portion onto a piece of parchment paper, then cover with a second piece of parchment paper. Using a rolling pin, roll out each piece of dough to about ¼-inch thickness (between 3/16-inch to ¼-inch works well).
Place the rolled-out dough sheets on a sheet pan, stacking each one flat on top of the other. Cover with plastic wrap or foil, and refrigerate for at least 1 hour, up to 24 hours.
Preheat the oven
When ready to bake, preheat the oven to 350°F.
Line 3 baking sheets with parchment paper.
Cut out Shapes
Carefully remove the top chilled dough piece from the sheet pan and place it on a flat work surface. Using the cookie cutter of your choice, cut the dough into shapes. Arrange the cut-out cookies on a baking sheet about 2 inches apart.
Re-roll the remaining dough scrapes to the same thickness and continue cutting shapes until all the dough is used.
Note: The number of cookies will vary based on the thickness of the dough and the size of the cookie cutter.
Repeat with second and third pieces of dough.
Bake the Cookies
Bake for 11-14 minutes, rotating the baking sheet halfway through, until the cookies are lightly golden around the edges.
Remove from the oven and allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Decorate
For the Christmas Trees:
Make the Maple Vanilla Icing. In a bowl, combine the icing sugar, syrup, vanilla, and water, then whisk until smooth. (If required, you can thin the icing by adding 1 teaspoon of cold water at a time, until it is able to drizzle nicely but is not runny).
Spoon the icing onto each Christmas tree, spreading it almost to the edges. Refrigerate until the icing is set.
Melt the chocolate, then add it to a sandwich or piping bag. Cut a very small portion of the corner off. Then draw a winding line up a tree, to mimic the wire of a strand of lights. Press the mini M&Ms halves (cut side down) onto the chocolate strand as the lightbulbs (alternating red and green).
For the Chocolate Peppermint Mittens:
Melt the white chocolate in a small ramekin. Carefully dip the cuff of the mitten into the white chocolate and place it back on the parchment lined sheet pan. Sprinkle the crushed candy canes on the white chocolate, then refrigerate until set.
For the third Dough Ball:
Get creative and decorate the other cookies to your liking.
Watch the video for these Basic Sugar Cookies here.
FAQ’s
At Room Temperature: Wrap the cookie box with plastic wrap or store in a sealed container/bag at room temperature for up to a week.
Freezing Baked Cookies: Freeze the baked cookies on a sheet pan for 1 hour, then transfer the frozen cookies to a freezer-safe container, separating layers with parchment paper. Label and freeze for up to 3 months.
Why Not to Refrigerate: It’s generally not recommended to refrigerate. Refrigeration can cause cookies to dry out and lose their soft, tender texture more quickly due to the cold dry air.
Yes, follow these steps:
Prepare the dough as usual, then divide it into two or more portions.
Shape each portion into a disc (if you plan to roll it out later) or into a log (if you want slice-and-bake cookies).
Wrap the dough tightly in plastic wrap, then place it in a freezer-safe resealable bag. Squeeze out any excess air before sealing.
Label the bag with the date. The dough can be frozen for up to 3 months.
When you’re ready to bake:
Thaw the dough in the refrigerator overnight.
Once thawed, allow the dough to come to room temperature for about 10-15 minutes before rolling or slicing.
Bake as directed!
How to Build a Christmas Cookie Box
A Christmas cookie box is more than just a gift; it’s a heartfelt expression of holiday cheer! Here are some tips to make your cookie box extra special:
1. Choose a Variety of Cookies
For a well-rounded box, include a mix of shapes, flavours, and textures. Here’s what we used:
- Basic Sugar Cookies: One dough, endless possibilities! We turned them into three festive varieties:
- Christmas Trees with maple vanilla icing and M&M “ornaments.”
- Chocolate Peppermint Mittens dipped in white chocolate and sprinkled with crushed candy canes.
- Golden Stars iced with sugar frosting and a touch of sparkle from golden sprinkles.
- Gingerbread Cookies: A classic, with large and mini sizes for variety.
- Chocolate Chip Cookies: Because no cookie box is complete without them!
- Raspberry Thumbprint Cookies: Easy to make in a mini food processor, filled with vibrant raspberry jam for a pop of color and flavor.
2. Find the Perfect Box
HACK: We repurposed a clean ornament box with dividers, which kept the cookies safe and beautifully displayed. You can also use sturdy gift boxes, tins, or wooden crates lined with parchment paper. You can separate the cookies with cardboard dividers and muffin liners.
3. Decorate and Arrange
- Separate different types of cookies with cupcake liners or wax paper for a polished look.
- Arrange cookies in rows or clusters for visual appeal, alternating colours and shapes to create balance.
- Add festive touches like sprigs of greenery, cinnamon sticks, a personalized note, a menu of cookies or a cookie recipe and or mini ornaments for an extra dose of holiday magic.
4. Pro Tips for Success
- Make Ahead: Many cookies, like sugar cookies and gingerbread, freeze beautifully. Bake ahead and decorate closer to gifting.
- Keep It Fresh: Use airtight containers to maintain freshness until delivery.
- Customization: If the box is for someone specific, tailor the selection to their tastes or dietary preferences. For example, if they love chocolate, include more chocolate-based cookies, or provide nut-free or gluten-free options.
- Have Fun: Put on your favourite holiday playlist and enjoy the process.
This thoughtful cookie box is guaranteed to spread joy and deliciousness this holiday season! What cookies would you add to yours?
Leave a Comment
If you get the chance to try this recipe for Basic Sugar Cookies please drop back and leave us a comment and rating here. Each review helps so much! Thank you! Elaine & James
📖 Recipe
Basic Sugar Cookies
Ingredients
- 2 ¼ cups all-purpose flour spooned into the measuring cup, then levelled
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
For the Chocolate Peppermint (Mitten) Cookies
- ¼ teaspoon Peppermint extract
- 2 ½ teaspoons Unsweetened cocoa powder
- White chocolate melted
- crushed candy canes to decorate
Maple Vanilla Icing (used on the Christmas Trees or any cookie)
- 1 cups icing sugar
- ½ tablespoon maple syrup
- 1 teaspoons pure vanilla extract
- ½ tablespoon cold water
Christmas trees
- ½ oz semi sweet chocolate melted
- 48 Mini M&Ms 24 each red & green, cut in half.
Instructions
Make the Basic Sugar Cookie Dough
- In a bowl whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl using a handheld mixer, (or the bowl of a stand mixer with a paddle attachment), add the butter and sugar and beat on high speed until smooth and creamy, scraping the bowl occasionally to ensure the mixture is well blended.
- Next, add the egg, and vanilla, then beat on high speed until combined. Scrape the bowl and beat more as required.
- Add the dry ingredients a little at a time, to the wet ingredients and mix on low until fully combined.
Roll out the Dough
- Rip or cut six pieces of parchment paper, approximately 9” x 13”.
- Divide the dough into three equal parts.
For the Chocolate Peppermint (Mittens) Cookies
- Take one portion of dough, place it in a bowl, add the peppermint extract and cocoa powder and mix until well combined.
Roll out the Other Two Balls of Dough
- Place each portion onto a piece of parchment paper, then cover with a second piece of parchment paper. Using a rolling pin, roll out each piece of dough to about ¼-inch thickness (between 3/16-inch to ¼-inch works well).
- Place the rolled-out dough sheets on a sheet pan, stacking each one flat on top of the other. Cover with plastic wrap or foil, and refrigerate for at least 1 hour, up to 24 hours.
Preheat the oven
- When ready to bake, preheat the oven to 350°F.
- Line 3 baking sheets with parchment paper.
Cut out Shapes
- Carefully remove the top chilled dough piece from the sheet pan and place it on a flat work surface. Using the cookie cutter of your choice, cut the dough into shapes. Arrange the cut-out cookies on a baking sheet about 2 inches apart.
- Re-roll the remaining dough scrapes to the same thickness and continue cutting shapes until all the dough is used.The number of cookies will vary based on the thickness of the dough and the size of the cookie cutter.
- Repeat with second and third pieces of dough.
Bake the Cookies
- Bake for 11-14 minutes, rotating the baking sheet halfway through, until the cookies are lightly golden around the edges.
- Remove from the oven and allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Decorate
For the Christmas Trees
- Make the Maple Vanilla Icing: In a bowl, combine the icing sugar, syrup, vanilla, and water, then whisk until smooth. (If required, you can thin the icing by adding 1 teaspoon of cold water at a time, until it is able to drizzle nicely but is not runny).
- Spoon the icing onto each Christmas tree, spreading it almost to the edges. Refrigerate until the icing is set.
- Melt the chocolate, then add it to a sandwich bag. Cut a very small portion of the corner off. Then draw a winding line up a tree, to mimic the wire of a strand of lights. Press the mini M&Ms halves (cut side down) onto the chocolate strand as the lightbulbs (alternating red and green).
For the Chocolate Peppermint (Mitten) Cookies
- Melt the white chocolate in a small ramekin. Carefully dip the cuff of the mitten into the white chocolate and place it back on the parchment lined sheet pan. Sprinkle the crushed candy canes on the white chocolate, then refrigerate until set.
For the Third Dough Ball
- Get creative and decorate the other cookies to your liking.
Rate this Recipe
- If you make this, please leave a rating and review letting us know how it was! Each review helps so much! Thank you!
These look so festive and delicious!
Thanks Shanley,
Yay! Festive and delicious is what we were aiming for!
Have a fantastic day!
Elaine & James
hi there can you freeze the dough and make the cookies later. kinda like slice and bake cookies?
Hi Tracy,
Great question, yes you can!
To freeze the dough, follow these steps:
Prepare the dough as usual, then divide it into two or more portions.
Shape each portion into a disc (if you plan to roll it out later) or into a log (if you want slice-and-bake cookies).
Wrap the dough tightly in plastic wrap, then place it in a freezer-safe resealable bag. Squeeze out any excess air before sealing.
Label the bag with the date. The dough can be frozen for up to 3 months.
When You’re Ready to Bake:
Thaw the dough in the refrigerator overnight. Cut out and bake as directed.
Let us know how your cookies turn out!
Have a great day!
Elaine & James
Thank you so much for this cookie inspiration. All so beautiful! Planning to do my Christmas baking next week and I will definitely use your sugar cookie recipe, and decorating ideas!
Hi Debb,
Thank you so much for your kind words! We’re thrilled that you found some cookie inspiration here. Have fun with your Christmas baking next week! Let us know how they turn out!
Have a great night,
Elaine & James