If there is one tradition I look forward to all season, it is filling a pretty box with homemade cookies and sweet little surprises. This Christmas Cookie Box is cozy, colorful, and thoughtfully planned so every bite feels special. I am sharing my go-to bakes, a simple packing method, and make-ahead tips that keep your gifts fresh and gorgeous.
Why You’ll Love This Christmas Cookie Box
- Balanced variety of flavors and textures so every cookie feels intentional.
- Make-ahead friendly with smart freezing and chilling timelines.
- Beautiful presentation with easy, affordable packaging ideas.
- Ship safe with sturdy shapes that hold up in transit.
- Simple swaps for gluten-free, nut-free, or dairy-free gifting.
Christmas Cookie Box Ingredients & Substitutions
Packaging and Finishing Touches
- Cookie boxes or tins, parchment sheets, cupcake liners, tissue paper, ribbon, gift tags.
- Decor: sprinkles, crushed candy canes, mini chocolate chips, sanding sugar.
- Optional: small silica gel packets for humidity control.
Suggested Lineup: 4 Cookies + 1 Candy
Use your favorite recipes or the small-batch formulas below. Each cookie recipe yields about 20 to 24 small cookies.
- No-Spread Sugar Cookies 300 g all-purpose flour 2 1/2 cups, 170 g unsalted butter softened 3/4 cup, 150 g granulated sugar 3/4 cup, 1 large egg, 2 tsp vanilla, 1/2 tsp fine salt, 1/2 tsp baking powder. Swap: use almond extract 1/2 tsp or dairy-free butter for dairy-free.
- Chewy Ginger Molasses Cookies 210 g all-purpose flour 1 3/4 cups, 115 g unsalted butter 1/2 cup, 200 g brown sugar packed 1 cup, 80 g unsulphured molasses 1/4 cup, 1 large egg, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp salt, granulated sugar for rolling. Swap: sub coconut oil 1/2 cup for butter or use gluten-free 1 to 1 flour.
- Chocolate Peppermint Crinkles 150 g all-purpose flour 1 1/4 cups, 60 g cocoa powder 3/4 cup, 200 g granulated sugar 1 cup, 80 ml neutral oil 1/3 cup or 85 g melted butter, 2 large eggs, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/2 tsp peppermint extract, powdered sugar for rolling. Swap: vanilla extract if peppermint free.
- Almond Snowballs 226 g unsalted butter softened 1 cup, 60 g powdered sugar 1/2 cup plus more for rolling, 120 g finely ground almonds 1 cup, 210 g all-purpose flour 1 3/4 cups, 1 tsp vanilla, 1/2 tsp salt. Swap: use finely ground pecans or walnuts; for nut-free, sub extra flour 1/2 cup and add 1 tbsp milk if dry.
- Peppermint Bark 340 g dark chocolate, 340 g white chocolate, 1/2 cup crushed candy canes, 1/4 tsp peppermint extract. Swap: use milk chocolate layer or omit mint entirely.
Optional add-ons: royal icing for sugar cookies, melted chocolate for drizzles, flaky salt.
Step-by-Step Instructions to Make Christmas Cookie Box
Step 1: Plan Your Flavors and Gather Packaging
Choose 4 cookies plus 1 candy for contrast. Aim for buttery, chewy, chocolatey, spiced, and one bright minty moment. Line boxes with parchment, set out cupcake liners as dividers, and label gift tags.
Step 2: Make Doughs and Chill
Mix the sugar cookie, crinkle, and snowball doughs first. Wrap tightly and chill 1 to 2 hours until firm. Ginger dough benefits from a 30 minute chill for crackly tops.
Step 3: Bake the Sugar Cookies
Heat oven to 350 F 175 C. Roll dough to 1/4 inch on lightly floured parchment. Cut shapes and place on lined sheets. Bake 8 to 10 minutes until edges are set but not browned. Cool completely before icing.
Step 4: Bake the Ginger Molasses Cookies
Heat oven to 350 F 175 C. Scoop 1 tablespoon balls, roll in sugar, and space on lined sheets. Bake 8 to 10 minutes until crackled and just set. Cool 5 minutes on pan, then transfer to a rack.
Step 5: Bake the Chocolate Peppermint Crinkles
Heat oven to 350 F 175 C. Scoop dough, chill 10 minutes if sticky, roll in granulated sugar then in powdered sugar. Bake 9 to 11 minutes until puffed and crackled.
Step 6: Bake the Almond Snowballs
Heat oven to 350 F 175 C. Roll 1 tablespoon balls and bake 10 to 12 minutes just until bottoms are lightly golden. Toss warm cookies in powdered sugar, cool, then coat again for a snowy finish.
Step 7: Make the Peppermint Bark
Melt dark chocolate, spread 1/4 inch thick on parchment. Chill 10 minutes until just set. Melt white chocolate with peppermint extract, spread over dark layer, sprinkle crushed candy canes. Chill until firm, then break into shards.
Step 8: Decorate and Drizzle
Pipe simple royal icing on sugar cookies or add quick chocolate drizzles with a sprinkle of crushed candy cane or sanding sugar. Let decorations dry fully.
Step 9: Assemble the Cookie Box
Layer parchment in the box. Use cupcake liners to create compartments. Arrange heaviest cookies at the bottom and edges, fragile cookies on top, and tuck bark shards into gaps. Add a tag with flavors and storage notes.
Tips for Success
- Bake in order of light to dark to avoid cocoa transfer on tools and counters.
- Cool everything completely before packing to prevent steam and soggy textures.
- Double coat snowballs in powdered sugar for a clean snowy look.
- Use two layers of parchment on the bottom for sturdier support when lifting out.
- Freeze decorated sugar cookies uncovered for 1 hour, then wrap to protect icing.
- Include one chewy cookie for moisture balance and one crisp cookie for crunch.
Variations of Christmas Cookie Box
- Classic Cozy Box: sugar cookies, ginger molasses, crinkles, snowballs, peppermint bark.
- Chocolate Lover Box: double chocolate chip, crinkles, chocolate dipped shortbread, brownie bites, cocoa truffles.
- Citrus and Spice Box: lemon shortbread, orange pistachio biscotti, chai sugar cookies, cranberry white chocolate bark.
- Gluten-Free Box: almond flour shortbread, coconut macaroons, flourless peanut butter cookies, meringue kisses, bark.
- Vegan Box: coconut oil ginger cookies, tahini shortbread, vegan crinkles with aquafaba, sugar cookies with vegan butter, dark chocolate bark.
Serving Suggestions: What to Pair with Christmas Cookie Box
- Hot cocoa with whipped cream and a peppermint stick.
- Freshly brewed coffee or espresso for chocolate heavy boxes.
- Spiced chai or orange pekoe tea for citrus and spice cookies.
- A small jar of caramel or chocolate sauce for dipping.
Storage & Reheating Instructions
- Room Temp: Most cookies keep 4 to 5 days in airtight containers. Layer with parchment.
- Freezer: Freeze baked cookies up to 2 months. Thaw at room temp, then refresh crisp cookies at 300 F 150 C for 3 to 5 minutes.
- Dough Storage: Sugar, crinkle, and snowball doughs chill 48 hours or freeze 2 months. Thaw overnight in the fridge.
- Shipping: Pack cookies snugly in liners and parchment. Fill gaps with tissue. Place the tin inside a shipping box cushioned on all sides.
Memories Made Around the Table
My grandmother kept a tin by the door all December, a sweet little ritual that turned neighbors into friends. Building a cookie box feels like sharing that welcome, one ribbon tied lid at a time.
FAQs
How many cookies should I include per box Aim for 18 to 24 minis or 12 to 16 standard cookies plus a few bark shards.
Which cookies ship best Sturdy shapes like snowballs, crinkles, shortbread, and cut out sugar cookies. Avoid delicate lace cookies or gooey frostings.
Can I make this gluten-free Yes. Use a quality 1 to 1 gluten-free flour blend for all recipes listed and check that mix includes xanthan gum.
How far in advance can I bake Bake and freeze up to 2 weeks ahead. Thaw at room temp in containers with parchment between layers.
How do I prevent icing from smudging Dry decorated cookies uncovered overnight before packing and use parchment slips between decorated surfaces.
Final Thoughts
A thoughtful Christmas Cookie Box does not need to be complicated. Plan a balanced lineup, bake ahead, pack with care, and add one festive flourish. It is a gift that tastes like home.
Christmas Cookie Box Guide: 5 Easy Cookies to Gift
Equipment
- 2 Baking Sheet
- 1 Parchment Paper
- 1 Cookie scoop
- 1 Rolling Pin (optional)
- 1 Cookie cutters
- 1 Wire cooling rack
- 2 Mixing Bowls
- 1 Heatproof bowl
- 1 Spatula
- 12 Cupcake liners for dividers
- 1 Cookie box or tin plus tissue, ribbon, gift tags
Ingredients
Packaging and Finishing Touches
- Cookie boxes or tins parchment sheets, cupcake liners, tissue paper, ribbon, gift tags.
- Decor: sprinkles crushed candy canes, mini chocolate chips, sanding sugar.
- Optional: small silica gel packets for humidity control.
No-Spread Sugar Cookies
- 2.5 cups all-purpose flour
- 0.75 cup unsalted butter softened; or dairy-free butter
- 0.75 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract or 1/2 tsp almond extract
- 0.5 tsp fine salt
- 0.5 tsp baking powder
Chewy Ginger Molasses Cookies
- 1.75 cups all-purpose flour
- 0.5 cup unsalted butter
- 1 cup brown sugar packed
- 0.25 cup unsulphured molasses
- 1 large egg
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.5 tsp salt
- 0.25 cup granulated sugar for rolling
Chocolate Peppermint Crinkles
- 1.25 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.33 cup neutral oil or 6 tbsp melted butter (85 g)
- 2 large eggs
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 tsp peppermint extract use vanilla to skip mint
- 0.5 cup powdered sugar for rolling
Almond Snowballs
- 1 cup unsalted butter softened
- 0.5 cup powdered sugar + more for rolling
- 1 cup finely ground almonds
- 1.75 cups all-purpose flour
- 1 tsp vanilla extract
- 0.5 tsp salt
- 0.5 cup powdered sugar for rolling
Peppermint Bark
- 12 oz dark chocolate
- 12 oz white chocolate
- 0.5 cup crushed candy canes
- 0.25 tsp peppermint extract
Optional Add-Ons
- Royal icing for sugar cookies melted chocolate for drizzles, flaky salt.
Instructions
Step-by-Step Instructions
- Choose 4 cookies plus 1 candy for contrast (buttery, chewy, chocolatey, spiced, and a minty moment). Line boxes with parchment, set out cupcake liners as dividers, and prepare gift tags.
- Mix the sugar cookie, crinkle, and snowball doughs first. Wrap tightly and chill 1 to 2 hours until firm. Mix ginger cookie dough and chill 30 minutes for crackly tops.
- Heat oven to 350°F (175°C). Roll dough 1/4 inch thick on lightly floured parchment. Cut shapes, place on lined sheets, and bake 8 to 10 minutes until edges are set but not browned. Cool completely before icing.
- Heat oven to 350°F (175°C). Scoop 1 tablespoon portions, roll in sugar, and space on lined sheets. Bake 8 to 10 minutes until crackled and just set. Cool 5 minutes on the pan, then transfer to a rack.
- Heat oven to 350°F (175°C). Scoop dough, chill 10 minutes if sticky, roll in granulated sugar then in powdered sugar. Bake 9 to 11 minutes until puffed and crackled.
- Heat oven to 350°F (175°C). Roll 1 tablespoon balls and bake 10 to 12 minutes, just until bottoms are lightly golden. Toss warm cookies in powdered sugar, cool, then coat again.
- Melt dark chocolate and spread 1/4 inch thick on parchment. Chill 10 minutes until just set. Melt white chocolate with peppermint extract, spread over dark layer, sprinkle crushed candy canes. Chill until firm, then break into shards.
- Pipe simple royal icing on sugar cookies or add quick chocolate drizzles. Sprinkle crushed candy cane or sanding sugar and let dry fully.
- Layer parchment in the box. Use cupcake liners to create compartments. Arrange heavier cookies at the bottom and edges, fragile cookies on top, and tuck bark shards into gaps. Add a tag with flavors and storage notes.