Nothing feels more festive than opening a cookie box brimming with color, sparkle, and cozy holiday aromas. This Cookie Box for Christmas is my tried-and-true roadmap to a balanced, gift-ready assortment that bakes up beautifully, packs like a dream, and delights every sweet tooth on your list.
Why You’ll Love This Cookie Box for Christmas
- Balanced assortment with chewy, crisp, and melt-in-your-mouth textures for instant wow factor.
- Make-ahead friendly with freezer tips so you can bake smarter, not harder.
- Simple, reliable bakes that do not require specialty equipment.
- Professional packing tricks that keep cookies fresh and intact for gifting or shipping.
- Flexible swaps for gluten-free, dairy-free, and different flavor profiles.
Cookie Box for Christmas Ingredients & Substitutions
This box builds around four classic cookies plus two easy extras for texture and sparkle. Yields about 60 to 72 pieces total, enough for 4 to 6 medium gift boxes.
- Brown Butter Shortbread (buttery and crisp): 1 cup unsalted butter, browned and cooled; 1/2 cup powdered sugar (60 g); 2 cups all-purpose flour (240 g); 1/2 tsp fine sea salt; optional 4 oz dark chocolate for dipping, flaky salt. Substitute: use regular softened butter if skipping brown butter.
- Chewy Ginger Molasses Cookies (spiced and soft): 3/4 cup unsalted butter, softened; 1 cup dark brown sugar (200 g); 1 large egg; 1/4 cup molasses; 2 1/3 cups all-purpose flour (280 g); 2 tsp baking soda; 1 1/2 tsp cinnamon; 1 tsp ground ginger; 1/4 tsp cloves; 1/2 tsp fine salt; sanding or granulated sugar for rolling. Substitute: light brown sugar for a milder molasses flavor.
- Peppermint Chocolate Crinkles (fudgy with a minty finish): 1/2 cup neutral oil; 1 cup granulated sugar (200 g); 2 large eggs; 1 tsp vanilla; 1/2 tsp peppermint extract; 1 cup all-purpose flour (120 g); 1/2 cup cocoa powder (45 g); 1 tsp baking powder; 1/4 tsp fine salt; 1/2 cup powdered sugar for rolling. Substitute: omit peppermint and add 1 tsp espresso powder for mocha crinkles.
- Jam Thumbprints (buttery with jewel centers): 1/2 cup unsalted butter, softened; 1/3 cup granulated sugar (65 g); 1 large egg yolk; 1 tsp vanilla; 1 cup all-purpose flour (120 g); 1/4 tsp fine salt; 1/2 cup seedless raspberry or apricot jam. Substitute: lemon curd or orange marmalade.
- Spiced Nuts (crunchy add-in): 2 cups mixed nuts; 1 egg white; 1/3 cup sugar (65 g); 1 tsp cinnamon; 1/2 tsp fine salt; pinch cayenne. Substitute: maple sugar or coconut sugar.
- Peppermint Bark (shattery and festive): 8 oz dark chocolate; 6 oz white chocolate; 3 candy canes, crushed; 1/4 tsp peppermint extract. Substitute: swap pistachios and dried cranberries for candy canes.
- Packing Supplies: sturdy gift boxes, parchment or tissue, cupcake liners, mini treat bags, labels, food-safe gloves, and a permanent marker.
Step-by-Step Instructions to Make Cookie Box for Christmas
Step 1: Plan, Prep, and Preheat
Choose 3 to 5 cookies for variety in color and texture. Preheat oven to 350°F for drop cookies and thumbprints; 325°F for shortbread; 300°F for nuts. Line baking sheets with parchment. Brown butter for shortbread first so it cools to a spreadable state. Weigh ingredients for best accuracy.
Step 2: Brown Butter Shortbread
Whisk cooled browned butter with powdered sugar and salt until smooth. Stir in flour until a soft dough forms. Press into a parchment-lined 8-inch pan or shape into a 2-inch-wide log; chill 30 minutes. For pan shortbread, score portions; for slice-and-bake, cut 1/4-inch disks. Bake at 325°F for 18 to 22 minutes, just lightly golden at edges. Cool, then dip in melted dark chocolate and finish with flaky salt.
Step 3: Chewy Ginger Molasses Cookies
Cream butter and brown sugar until fluffy, 2 minutes. Beat in egg and molasses. In a bowl, whisk flour, baking soda, spices, and salt. Mix dry into wet until just combined. Chill 30 minutes for thicker cookies. Scoop 1.5-tablespoon balls, roll in sugar, and bake at 350°F for 9 to 11 minutes until crackled and set on edges. Cool on pan 5 minutes, then rack.
Step 4: Peppermint Chocolate Crinkles
Whisk oil, sugar, eggs, vanilla, and peppermint extract. Sift in flour, cocoa, baking powder, and salt; stir to combine. Chill 30 to 60 minutes until scoopable. Roll 1-tablespoon scoops in powdered sugar and bake at 350°F for 10 to 12 minutes until puffed and crackled. Cool completely for fudgy centers.
Step 5: Jam Thumbprints
Cream butter and sugar until pale. Beat in yolk and vanilla, then add flour and salt; mix until a soft dough forms. Scoop 1-tablespoon portions, roll smooth, then press a thumb or 1/2-teaspoon measure to form a well. Fill with jam. Bake at 350°F for 11 to 13 minutes until edges are set. If wells lose definition, press gently again while warm.
Step 6: Spiced Nuts
Whisk egg white to frothy. Toss nuts with egg white, then sugar, cinnamon, salt, and cayenne. Spread on a parchment-lined pan and bake at 300°F for 20 to 25 minutes, stirring once, until dry and crisp. Cool completely.
Step 7: Peppermint Bark
Melt dark chocolate, spread into a thin rectangle on parchment. Chill 5 minutes to start setting. Melt white chocolate with peppermint extract and spread over dark. Sprinkle with crushed candy canes. Chill until firm, then break into shards.
Step 8: Cool, Decorate, and Set
Let everything cool fully. Dip or drizzle shortbread, dust crinkles if needed, and add a tiny pinch of sanding sugar to thumbprints. Allow chocolate to set before packing.
Step 9: Line and Pack the Box
Line boxes with parchment or tissue. Use cupcake liners to create compartments. Place crisp cookies (shortbread) separate from soft ones (ginger). Bag peppermint items to avoid flavor migration. Add spiced nuts and bark as crunchy accents. Label each variety and include storage notes.
Step 10: Label and Store
Include an ingredient list for recipients with allergies. Store boxes cool and dry; avoid direct sunlight or heat. If shipping, pack snugly with bubble wrap around the cookie box inside a larger mailer.
Tips for Success
- Balance the box: 1 buttery cookie, 1 chocolate, 1 spiced, 1 jammy, plus 1 crunchy add-in.
- Chill doughs for thicker, prettier edges and better flavor.
- Weigh flour and sugar for consistency. Small variations change texture.
- Rotate pans halfway for even browning; bake one sheet at a time for precision.
- Separate strong flavors like peppermint in sealed bags so they do not perfume the whole box.
Variations of Cookie Box for Christmas
- Gluten-Free: Swap a 1:1 gluten-free flour blend for all-purpose and add 1/4 tsp xanthan if your blend lacks it.
- Dairy-Free: Use plant butter for shortbread and thumbprints; ensure dark chocolate is dairy-free.
- Citrus Spark: Add orange zest to shortbread and lemon zest to thumbprints.
- Nutty Crunch: Press chopped pistachios into shortbread edges or roll thumbprints in finely chopped almonds.
- Mocha Twist: Replace peppermint extract in crinkles with 1 tsp espresso powder and a splash more vanilla.
Serving Suggestions: What to Pair with Cookie Box for Christmas
- Classic hot cocoa with whipped cream and crushed candy canes.
- Mulled cider or spiced tea for a cozy, non-coffee option.
- Espresso or cappuccino to complement chocolate-forward cookies.
- A small cheese board with aged cheddar, fig jam, and fresh pears for sweet-salty contrast.
Storage & Reheating Instructions
- Room Temp: Shortbread up to 2 weeks airtight; ginger molasses 5 to 7 days; crinkles 4 to 5 days; thumbprints 4 to 5 days; spiced nuts 2 weeks; peppermint bark 2 to 3 weeks.
- Freezing Dough: Scoop drop-cookie dough balls and freeze on a sheet, then bag up to 2 months. Bake from frozen plus 1 to 2 minutes.
- Freezing Baked Cookies: Shortbread and crinkles freeze well up to 2 months. Layer with parchment and thaw in the box to avoid condensation.
- Refreshing: To re-crisp shortbread, warm at 300°F for 3 to 5 minutes. Cool before repacking.
Memories Made Around the Table
Every December, we set up a little cookie assembly line and the house fills with cinnamon and chocolate. My favorite part is the last step, when we tuck in a few peppermint bark shards and someone inevitably sneaks one before the lid goes on.
FAQs
- How far in advance can I make a Cookie Box for Christmas? Bake shortbread and bark up to 2 weeks ahead; freeze dough for ginger and crinkles up to 2 months; bake those 1 to 2 days before gifting for peak texture.
- What ships best without breaking? Shortbread fingers, crinkles, and ginger cookies ship well. Pack snugly with parchment between layers and peppermint items sealed separately.
- How do I prevent flavors from mingling? Bag peppermint bark and crinkles separately. Place strong spices away from delicate vanilla cookies.
- Can I scale the recipes? Yes. Double for larger boxes or halve for small tins. Keep scoop sizes consistent and watch bake times closely with smaller batches.
- Do I need a mixer? A hand mixer helps, but a whisk and sturdy spatula work for all components. Cream butter and sugar a bit longer by hand for the right texture.
Final Thoughts
With a smart plan, a few classic recipes, and careful packing, your Cookie Box for Christmas will look stunning and taste even better. Bake ahead where you can, balance flavors and textures, and pack with love. Happy gifting!
Cookie Box for Christmas: Easy Mix, Bake, and Pack Guide
Equipment
- 1 Baking sheets
- 1 Parchment Paper
- 1 Mixing Bowls
- 1 Hand mixer optional
- 1 8-inch square pan for shortbread
- 1 Wire rack
Ingredients
Brown Butter Shortbread
- 1 cup unsalted butter browned and cooled (or use softened butter)
- 0.5 cup powdered sugar
- 2 cup all-purpose flour
- 0.5 tsp fine sea salt
- 4 oz dark chocolate melted, for dipping (optional)
- 1 pinch flaky salt to finish (optional)
Chewy Ginger Molasses Cookies
- 0.75 cup unsalted butter softened
- 1 cup dark brown sugar
- 1 large egg
- 0.25 cup molasses
- 2.33 cup all-purpose flour
- 2 tsp baking soda
- 1.5 tsp cinnamon
- 1 tsp ground ginger
- 0.25 tsp cloves
- 0.5 tsp fine salt
- 0.25 cup sanding or granulated sugar for rolling
Peppermint Chocolate Crinkles
- 0.5 cup neutral oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 tsp peppermint extract
- 1 cup all-purpose flour
- 0.5 cup cocoa powder
- 1 tsp baking powder
- 0.25 tsp fine salt
- 0.5 cup powdered sugar for rolling
Jam Thumbprints
- 0.5 cup unsalted butter softened
- 0.33 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 0.25 tsp fine salt
- 0.5 cup seedless raspberry or apricot jam
Spiced Nuts
- 2 cup mixed nuts
- 1 egg white
- 0.33 cup granulated sugar
- 1 tsp cinnamon
- 0.5 tsp fine salt
- 1 pinch cayenne
Peppermint Bark
- 8 oz dark chocolate
- 6 oz white chocolate
- 3 candy canes crushed
- 0.25 tsp peppermint extract
Packing Supplies
- 1 sturdy gift boxes
- 1 parchment or tissue
- 1 cupcake liners for compartments
- 1 mini treat bags
- 1 labels
- 1 food-safe gloves
- 1 permanent marker
Instructions
Step 1: Plan, Prep, and Preheat
- Choose 3 to 5 cookies for variety in color and texture. Preheat oven to 350°F for drop cookies and thumbprints; 325°F for shortbread; 300°F for nuts. Line baking sheets with parchment. Brown butter for shortbread first so it cools to a spreadable state. Weigh ingredients for best accuracy.
Step 2: Brown Butter Shortbread
- Whisk cooled browned butter with powdered sugar and salt until smooth. Stir in flour until a soft dough forms. Press into a parchment-lined 8-inch pan or shape into a 2-inch-wide log; chill 30 minutes. For pan shortbread, score portions; for slice-and-bake, cut 1/4-inch disks. Bake at 325°F for 18 to 22 minutes, just lightly golden at edges. Cool, then dip in melted dark chocolate and finish with flaky salt.
Step 3: Chewy Ginger Molasses Cookies
- Cream butter and brown sugar until fluffy, 2 minutes. Beat in egg and molasses. In a bowl, whisk flour, baking soda, spices, and salt. Mix dry into wet until just combined. Chill 30 minutes for thicker cookies. Scoop 1.5-tablespoon balls, roll in sugar, and bake at 350°F for 9 to 11 minutes until crackled and set on edges. Cool on pan 5 minutes, then rack.
Step 4: Peppermint Chocolate Crinkles
- Whisk oil, sugar, eggs, vanilla, and peppermint extract. Sift in flour, cocoa, baking powder, and salt; stir to combine. Chill 30 to 60 minutes until scoopable. Roll 1-tablespoon scoops in powdered sugar and bake at 350°F for 10 to 12 minutes until puffed and crackled. Cool completely for fudgy centers.
Step 5: Jam Thumbprints
- Cream butter and sugar until pale. Beat in yolk and vanilla, then add flour and salt; mix until a soft dough forms. Scoop 1-tablespoon portions, roll smooth, then press a thumb or 1/2-teaspoon measure to form a well. Fill with jam. Bake at 350°F for 11 to 13 minutes until edges are set. If wells lose definition, press gently again while warm.
Step 6: Spiced Nuts
- Whisk egg white to frothy. Toss nuts with egg white, then sugar, cinnamon, salt, and cayenne. Spread on a parchment-lined pan and bake at 300°F for 20 to 25 minutes, stirring once, until dry and crisp. Cool completely.
Step 7: Peppermint Bark
- Melt dark chocolate, spread into a thin rectangle on parchment. Chill 5 minutes to start setting. Melt white chocolate with peppermint extract and spread over dark. Sprinkle with crushed candy canes. Chill until firm, then break into shards.
Step 8: Cool, Decorate, and Set
- Let everything cool fully. Dip or drizzle shortbread, dust crinkles if needed, and add a tiny pinch of sanding sugar to thumbprints. Allow chocolate to set before packing.
Step 9: Line and Pack the Box
- Line boxes with parchment or tissue. Use cupcake liners to create compartments. Place crisp cookies (shortbread) separate from soft ones (ginger). Bag peppermint items to avoid flavor migration. Add spiced nuts and bark as crunchy accents. Label each variety and include storage notes.
Step 10: Label and Store
- Include an ingredient list for recipients with allergies. Store boxes cool and dry; avoid direct sunlight or heat. If shipping, pack snugly with bubble wrap around the cookie box inside a larger mailer.