Festive Christmas Cookie Box Recipes Make the Holidays Bright

This holiday season, spread cheer with a truly special homemade Christmas cookie box! Filled with an assortment of delightful treats, it’s the perfect way to share festive joy with loved ones or brighten your own celebrations. Get ready to bake some magic and make the holidays deliciously bright!

Ingredients

• 3 cups all-purpose flour (for Classic Cut-Out Sugar Cookies)
• 1 teaspoon baking powder (for Classic Cut-Out Sugar Cookies)
• 1/2 teaspoon salt (for Classic Cut-Out Sugar Cookies)
• 1 cup (2 sticks) unsalted butter, softened (for Classic Cut-Out Sugar Cookies)
• 1 1/2 cups granulated sugar (for Classic Cut-Out Sugar Cookies)
• 2 large eggs (for Classic Cut-Out Sugar Cookies)
• 1 teaspoon vanilla extract (for Classic Cut-Out Sugar Cookies)
• 4 cups powdered sugar, sifted (for Royal Icing)
• 3-4 tablespoons milk (or water) (for Royal Icing)
• 1 teaspoon vanilla extract (for Royal Icing)
• Gel food coloring (red, green, white) (for Royal Icing)
• 2 cups all-purpose flour (for Peppermint Crinkle Cookies)
• 3/4 cup unsweetened cocoa powder (for Peppermint Crinkle Cookies)
• 2 teaspoons baking powder (for Peppermint Crinkle Cookies)
• 1/2 teaspoon salt (for Peppermint Crinkle Cookies)
• 1 1/2 cups granulated sugar (for Peppermint Crinkle Cookies)
• 1/2 cup vegetable oil (for Peppermint Crinkle Cookies)
• 4 large eggs (for Peppermint Crinkle Cookies)
• 1 teaspoon peppermint extract (for Peppermint Crinkle Cookies)
• 1/2 cup powdered sugar (for rolling Peppermint Crinkle Cookies)
• 1 1/2 cups all-purpose flour (for Cranberry Orange Shortbread)
• 1/2 cup powdered sugar (for Cranberry Orange Shortbread)
• 1/4 teaspoon salt (for Cranberry Orange Shortbread)
• 1 cup (2 sticks) unsalted butter, softened (for Cranberry Orange Shortbread)
• 1 tablespoon orange zest (for Cranberry Orange Shortbread)
• 1/2 cup dried cranberries, finely chopped (for Cranberry Orange Shortbread)

Instructions

1. **For Classic Cut-Out Sugar Cookies:**
2. 1. In a medium bowl, whisk together 3 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
3. 2. In a large bowl, cream together 1 cup softened butter and 1 1/2 cups granulated sugar until light and fluffy.
4. 3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
5. 4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. 5. Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days).
7. 6. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness.
8. 7. Use various Christmas cookie cutters to cut out shapes. Place cookies on baking sheets lined with parchment paper.
9. 8. 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.
10. 9. **For Royal Icing:** In a bowl, whisk together 4 cups sifted powdered sugar, 3-4 tablespoons milk, and 1 teaspoon vanilla extract until smooth and desired consistency is reached. Divide icing into separate bowls and tint with gel food coloring as desired.
11. 10. Once cookies are completely cool, decorate with royal icing and allow to set completely before storing.
12. **For Peppermint Crinkle Cookies:**
13. 1. In a medium bowl, whisk together 2 cups flour, 3/4 cup cocoa powder, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
14. 2. In a large bowl, combine 1 1/2 cups granulated sugar and 1/2 cup vegetable oil. Whisk well.
15. 3. Beat in 4 large eggs one at a time, then stir in 1 teaspoon peppermint extract.
16. 4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
17. 5. Cover the dough and chill for at least 30 minutes (or up to 2 hours).
18. 6. Preheat oven to 350°F (175°C). Place 1/2 cup powdered sugar in a shallow bowl.
19. 7. Roll dough into 1-inch balls, then generously roll each ball in powdered sugar to coat completely.
20. 8. Place coated balls about 2 inches apart on baking sheets lined with parchment paper.
21. 9. Bake for 10-12 minutes. The cookies will puff up and then crinkle as they cool. Do not overbake.
22. 10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
23. **For Cranberry Orange Shortbread:**
24. 1. In a large bowl, cream 1 cup softened butter and 1/2 cup powdered sugar until light and fluffy.
25. 2. Add 1 tablespoon orange zest and mix well.
26. 3. In a separate bowl, whisk together 1 1/2 cups flour and 1/4 teaspoon salt.
27. 4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
28. 5. Stir in the 1/2 cup finely chopped dried cranberries.
29. 6. Press the dough evenly into an ungreased 8×8-inch baking pan, or roll out to 1/2-inch thick and cut into desired shapes (e.g., small squares or fingers).
30. 7. Prick the surface of the dough with a fork several times.
31. 8. Chill the dough in the pan (or cut shapes) for at least 30 minutes.
32. 9. Preheat oven to 325°F (160°C).
33. 10. Bake for 25-30 minutes, or until the edges are lightly golden. If baking individual shapes, bake for 15-20 minutes.
34. 11. While still warm, cut the baked shortbread into desired pieces (if baked in a pan).
35. 12. Let cool completely in the pan or on a wire rack.