The biggest baking trend of December: cookie boxes. You’re sure to have seen them; they’re everywhere—from Pinterest boards to your TikTok feed. These boxes of sweets are a super fun way to show off your baking skills, celebrate the holidays, or brighten up any holiday event you attend. They’re surprisingly easy to create (even if you aren’t the most seasoned baker), especially because you have the freedom to pick and choose what cookies end up in your collection. Personally, I have a few favorites for my own boxes, and I thought I’d share them with you all. So put on your aprons and don a chef’s hat, and get ready to bake!
The first recipe is for Chocolate Brownie Mint Sandwiches, one of my favorite holiday cookies from the book Zoe Bakes Cookies. With a dark chocolate cookie, mint filling, and a peppermint coating, they’re perfect for the festive season.
Ingredients (for the cookie)
- 12 oz dark chocolate, finely chopped
- 3 TBSP unsalted butter
- 2 eggs at room temperature
- ¾ cup granulated sugar
- 1 TSP vanilla extract
- ⅓ cup all-purpose flour
- ¼ TSP baking powder
- 1 pinch of kosher salt
Ingredients (for the mint buttercream)
- ½ cup unsalted butter, at room temperature
- 1 cup confectioners’ sugar
- ¼ TSP mint extract
Don’t forget some crushed candy canes for garnish!
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Fill the bottom of a double boiler or medium saucepan with 1 inch of water and bring to a simmer. In a large stainless steel bowl over the double boiler, melt half (6 oz) of the chopped chocolate with the 3 TBSP of unsalted butter. Stir until smooth and remove from heat.
- In a stand mixer, beat the eggs, sugar, and vanilla until light and foamy (about 5 minutes).
- In a small bowl, whisk the flour, baking powder, and salt together.
- Stir the flour mixture into the melted chocolate, and then fold the chocolate/flour mixture into the whipped eggs. Add the remaining 6 oz of chopped chocolate.
- At this point, the cookie dough might look a little wet (and it definitely did for me). That’s okay! Just let the mixture rest for 10 minutes and allow the chocolate to set.
- Scoop the cookie dough in balls (of about 2.5 teaspoon portions) and put them on the baking sheets, leaving about 3 inches between them.
- Bake one sheet at a time, in the middle of the oven for about 8 minutes, until the tops are puffed and begin to crack. Try not to overbake them!
- Allow the cookies to cool completely before peeling them off the parchment paper to fill them.
- Make the buttercream; in a medium bowl, mix the butter and confectioners sugar with a wooden spoon or handheld mixer until smooth and fluffy. Add the mint extract.
- Spread the buttercream onto half the cookies and then top with remaining cookies.
- Dig the edges in candy cane, and then enjoy!
I brought these cookies to the writers of The King’s Page, who all agreed that they were delicious (though more like a brownie than a cookie).
This second recipe is more classic, because who doesn’t think of gingerbread when envisioning holiday cookies? These soft gingerbread cookies are pillowy and perfect in the center, but crispy around the edges, making them a flawless festive treat.
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ⅓ cup of molasses
- 2 ¼ cup (+ 1 TBSP) all-purpose flour
- 2 TSP baking soda
- ¾ TSP salt
- 1 ½ TSP ground ginger
Don’t forget some extra sugar to roll the cookies in!
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cream butter and sugar together until light and fluffy. Add egg and molasses until well blended.
- Add flour, baking soda, salt, and ground ginger. Mix until a soft dough forms.
- Scoop into small balls about the size of golf balls (though you can make them smaller), and then roll them in the extra granulated sugar. Place them on baking sheets and bake for approximately 9-11 minutes. Once done, let them rest on the pan for a few minutes before transferring them to a cooling rack.
This recipe is super simple, but if you want to add a bit of festivity to them, feel free to add some holiday sprinkles to ensure that they look immaculate.
While these cookies are some of my favorites for a cookie box, the best thing about the boxes is that you’re free to be as creative as you want. I highly recommend both recipes and hope you enjoy them as much as I did. Happy Holidays Royals!
