2 cups unsalted butter, softened at room temperature
1.5 cups granulated sugar
1 cup light brown sugar, packed
2 large eggs
2 teaspoons alcohol-free vanilla
5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon salt
0.25 cup cocoa powder for chocolate variations
0.5 cup raspberry or apricot jam for fillings
1 cup dark chocolate chips for melting
Assorted festive sprinkles and crushed nuts
Instructions
In a large mixing bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy. This process usually takes about three to five minutes and is essential for creating a tender cookie texture. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
Add the eggs one at a time, beating well after each addition. Pour in the alcohol-free vanilla and mix again. It is important that your eggs are at room temperature so they emulsify properly with the butter and sugar mixture.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies.
Divide the dough into three or four equal portions. Leave one plain for classic sugar cookies, mix cocoa powder into another for chocolate cookies, and perhaps add citrus zest or warm spices to a third. This creates the variety needed for a stunning Christmas Cookie Box.
Wrap each portion of dough tightly in plastic wrap and refrigerate for at least one hour. Chilling the dough prevents the cookies from spreading too much in the oven and makes the dough much easier to handle when cutting out shapes.
Preheat your oven to 350 degrees Fahrenheit. Roll out the dough on a lightly floured surface and use your favorite holiday cutters to create stars, trees, and circles. Place them on a baking sheet lined with parchment paper and bake for 10 to 12 minutes, or until the edges are just lightly golden. Let them cool completely on a wire rack.
Once cooled, dip some cookies in melted chocolate, fill others with jam to make thumbprints, and decorate the rest with icing and sprinkles. Arrange the cookies in a sturdy box lined with parchment paper, using cupcake liners or small dividers to keep the different types of cookies separate and neat.
