My 2018 Holiday Cookie Box is filled with all our favorite Christmas cookies! It’s the perfect treat this holiday season!
I have baked my you know what off this holiday season folks!
Cookies, bars, brownies, cupcakes, cakes, pies, and the delicious list goes on!
I’ve never had so much fun in the peace and quiet of my cozy little kitchen.
It was so much fun planning it out and putting it all together and best of all sharing it with family and friends!
This year, I started off small.
I added four different varieties of cookies and one of my favorite holiday candy confections.
No holiday would be complete without my Gingersnaps. They’ve been a long time favorite with my son Sean, so they absolutely needed a spot in the box.
My Almond Meltaways are a NEW favorite and a total hit with friends this year. They’re buttery, crispy and light with loads of almond flavor.
Planation Crunch is the one candy confection addition to the box. I’ve been making it for years, and it’s SUPER simple as well as crazy delicious and addictive.
My Pecan Linzer Cookies filled with raspberry preserves are always such a treat for any holiday.
And my Anise Seed Sugar Cookies bring back so many special memories for me that they were a definite when I started planning this years’s holiday box.
I purchased my box at Michael’s Craft Store, along with the little dividers that Tom helped me cut to section off my box.
I filled each compartment with some red crinkle cut paper shred, also from the craft store before adding the cookies.
I followed Amy’s advice and didn’t make all the cookies in one day. First, I made the Plantation Crunch and then stored it in an airtight container in the fridge.
I made two of the doughs one day and the other two the next. I chilled them all in the fridge and then baked them off, two varieties per day.
I had the cookie box on display at our holiday party and it didn’t take long for all the cookies to disappear! Thank goodness I had extra to fill it in. I just stored the extra in airtight containers until I needed to add more to the box.
Feel free to add the cookies I’ve highlighted in today’s post or perhaps add some favorites of your own! It’s so fun and easy to create your own cookie box and customize the compartments and cookies to your liking.
It’s such a thoughtful and delicious gift for family and friends too.
Hope you give it a go! Enjoy!
Gingersnaps (about 24 cookies)
1 cup granulated sugar plus a small bowl of some extra for rolling cookies in before baking
1 egg room temperature
1/4 cup unsulphered molasses
2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
In a small bowl mix together oil, sugar and egg. Beat until fluffy. Stir in molasses. Set aside.
In large bowl sift together flour, salt, baking soda, cinnamon and ginger. Stir wet ingredients into dry ingredients until combined. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Remove dough from refrigerator. Roll dough into 1 1/2 – 2 inch size balls depending on how big you want your ice cream sandwiches. Roll the ball into a small bowl of granulated sugar. Place balls on parchment lined baking sheet about 3 inches apart. (cookies will spread so definitely space them out) Bake for 8-10 minutes until edges are set and tops are crackled. Cool on baking sheet for 1 minute then transfer to wire racks to cool completely.
1 cup dry roasted peanuts finely chopped
16 oz. white chocolate chips or 16 oz. white almond bark, chopped
1/4 cup crunchy peanut butter
Sprinkles or nonpareils optional
In a large bowl stir together Rice Krispies and dry roasted nuts.
Place white chocolate chips in a medium microwave safe bowl.
Microwave in 20 second intervals, stirring in between, until melted.
Stir peanut butter into the melted chocolate until well combined.
Pour white chocolate mixture over Rice Krispies mixture and stir carefully until Rice Krispies are thoroughly coated.
Scoop mixture into individual cups and top with sprinkles or nonpareils or spread out on a wax paper lined baking sheet until dry. Then break into chunks.
Store in an airtight container.
Pecan Linzer Cookies (about 20-24 cookies)
1/4 tsp. salt
1 1/2 cups unsalted butter softened
1 cup granulated sugar
1 tsp. vanilla
1 cup pecans halves
1/2 cup raspberry jam
confectioners sugar for sprinkling
Preheat oven to 350 degrees. Place pecans on baking sheet and toast for 6 minutes until fragrant. Let cool then finely chop. Set aside.
In a small bowl whisk together flour and salt.
Cream butter and sugar in large bowl. Add vanilla and beat until smooth. Stir in half of dry ingredients until just combined. Add remaining dry ingredients and the toasted finely chopped pecans. Mix until just combined. Shape the dough into two balls and wrap in plastic wrap. Refrigerate for 1 hour.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Take one ball of dough out of the refrigerator. Roll the dough out on a floured surface to a 1/4 inch thick. Cut out the cookies with a 2 or 3 inch heart cookie cutter for the top and bottom of the cookie or you can use a cookie cutter with a small heart cutout in the center for the top cookie and a solid cookie for the bottom. Arrange on the parchment lined baking sheet 2 inches apart and bake for about 15 minutes or until lightly browned around the edges. Keep your eye on the tray so it doesn’t brown too quickly. Cool on the sheet then remove to wire rack. Repeat with second ball of dough. Spread 1 tsp. raspberry jam on bottom cookie then sandwich with another cookie on top. Sprinkle with confectioners sugar.
Anise Seed Sugar Cookies (about 32 cookies)
2 3/4 cups all-purpose flour
1 Tbsp. anise seeds, slightly crushed
2 tsp. baking powder
1 cup unsalted butter, softened
1 cup granulated sugar
1 tsp. vanilla extract
1 large egg, room temperature
green sanding sugar, edible gold stars, confectioners’ sugar, for sprinkling
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
In a large bowl whisk together flour, anise seeds and baking powder. Use a spoon to measure flour into measuring cup and level with a knife so as not to over measure.3. In the bowl of stand mixer, cream butter and sugar until fluffy. Add vanilla extract and egg and continue to beat until well blended.
Add the flour mixture to the butter mixture one cup at a time until incorporated.
Turn dough out onto a lightly floured surface. Separate into three smaller portions. Roll dough out to 1/4 inch thickness and cut using 3-inch round cookie cutter placing 1 inch apart on prepared tray. Use the 1 1/2-inch round cutter to cut centers from the cookies. Sprinkle with sugar and edible stars.
Transfer to prepared sheet and bake for 10-12 minutes or until lightly browned. Remove from oven and let cool on tray for 5 minutes before removing to wire rack to cool completely. Dust with confectioners’ sugar, if desired.
Almond Meltaways (about 22 cookies)
1/2 cup Diamond of CA whole almonds, finely ground
2/3 cup confectioners’ sugar
1/2 cup cornstarch
1/8 tsp. salt
1/2 cup (one stick) unsalted butter, room temperature
1/2 cup shortening, room temperature
2 tsp. almond extract
Diamond of CA whole almonds, for garnish
granulated sugar, for dipping
- Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, almonds, confectioners’ sugar, corn starch and salt until well combined. Set aside.
- In the bowl of a stand mixer, fitted with paddle attachment, combine butter and shortening. Beat on medium speed until fluffy, about 2 minutes. Add almond extract. Turn the mixer to low and slowly add the flour mixture, beating until you have a well combined ball of dough.
- Shape the dough into balls, about one tablespoon each and place on prepared tray, about 2 inches apart. Flatten each cookie with the bottom of a glass that has been dipped in some granulated sugar and then press a whole almond into the center of each cookie.
- Bake for 12-14 minutes, until just lightly browned and firm when gently touched. Let stand on baking sheet for 5 minutes, before transferring to wire rack to cool completely.