What’s in my Christmas Cookie Boxes
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All the treats I bake, box up, and gift every single December.
Every December, I turn into a full-on cookie elf. Flour everywhere, butter softening on the counter, Christmas music playing a little too loud — and cookie boxes slowly taking over my kitchen. These are the exact recipes I include in my Christmas cookie boxes every year. They’re nostalgic, crowd-pleasing, and the kind of cookies people immediately recognize and get excited about.
I like a good mix of textures and flavors: chewy, crunchy, chocolatey, buttery, no-bake, baked, classic, and just a little festive-extra. Nothing fussy, nothing too trendy — just really good cookies and treats that travel well and feel like Christmas.
Below are all the recipes that make the cut.
Strawberry Jam Thumbprint Cookies
Soft, buttery vanilla thumbprints filled with strawberry jam and topped with a simple vanilla glaze.
Print RecipeIngredients
Cookies
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- 1½ tsp pure vanilla extract
- ¼ tsp salt
- 281 grams all-purpose flour, weighed (2 1/4 cup)
- ½ cup strawberry jam
Glaze
- 1 cup 120g confectioners’ sugar
- 1 –2 tbsp heavy cream half-and-half, or milk
- Optional: ½ tsp vanilla extract
Instructions
- Make the Dough: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter on high speed until creamy, about 1 minute. Reduce to medium speed and add the sugar and vanilla, mixing until combined. Scrape the bowl as needed. Add the salt and flour, then mix on low speed until a very soft dough forms. If the dough feels too sticky, mix in 1 additional tablespoon of flour.
- Shape the Cookies: Line a baking sheet or plate with parchment or a silicone mat. Scoop about 1 tablespoon (18–20g) of dough per cookie, roll into smooth balls, and place on the sheet. Use your thumb to gently press an indentation into each cookie. If the dough cracks, smooth the edges with your fingers.
- Chill: Refrigerate the shaped cookies until firm, at least 4 hours.
- Prep for Baking: Preheat oven to 350°F (177°C). Line two baking sheets with parchment or silicone baking mats.
- Fill and Bake: Place cookies on baking sheets, spacing 2–3 inches apart (about 12 per tray). Fill each indentation with a scant ½ teaspoon of strawberry jam. Bake for 13–15 minutes, or until the edges are very lightly golden. Let cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely for at least 30 minutes.
- Make the Glaze: Whisk the confectioners’ sugar with 1–2 tablespoons of cream (or milk) and vanilla, if using. Add more liquid to thin or more powdered sugar to thicken.
- Glaze: Drizzle the glaze over cooled cookies. Allow icing to set for about 1 hour.
- Store: Store in an airtight container at room temperature up to 2 days or refrigerated up to 1 week.
Ingredients
- 1 3/4 C Old fashioned rolled oats
- 4.25 oz Bread or AP Flour
- 3/4 t Baking Soda
- 1/2 C Crasins
- 1/2 t Kosher salt
- 3/4 C Packed Brown Sugar
- 1-2 t Cinnamon
- 1/4 C Sugar
- 6 T Room Temp Butter
- 1 Large Egg
- 1 t pure vanilla
Instructions
- It is important to let the butter & egg come to room temperature. I usually let them both sit out for about an hour, then get started.
- Preheat oven to 350 degrees In a medium size bowl combine first five of the ingredients & whisk until combined.
- One important thing to keep in mind is not to over mix, this is fatal to your cookies. In a separate bowl beat butter & sugars until light and fluffy. Add in egg & vanilla until combined.
- Slowly mix in the dry ingredients.
- Cover and refrigerate for at least 2 hours, better yet, a full 24 hours.
- Drop rounded tablespoons onto cookie sheet lined with parchment. Keep an eye on your cookies, mine are usually done within 10-15 minutes, sometimes I find they need a couple extra minutes.
Snowballs
Snowballs are more than just cookies—they’re a tradition. Their delicate sweetness and snowy appearance make them the perfect treat to share during the holidays.
Print RecipeIngredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons water
- 2 cups all-purpose flour
- 1 cup finely chopped walnuts
- ¼ teaspoon salt
- ½ cup powdered sugar or more if needed
Instructions
- Mix the Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Stir in the vanilla extract and water. Gradually add the flour, salt, and finely chopped nuts. Mix until well combined.
- Refrigerate for 1-3 hours!
- Prep Your Oven: Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Shape the Cookies: Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet. No need to flatten them; they’ll hold their shape as they bake.
- Bake: Bake for 15-20 minutes, or until the bottoms are just lightly golden. Be careful not to overbake—these cookies are meant to stay pale.
- Add the Snow: Let the cookies cool for around 15-30 minutes, then roll them in powdered sugar while they’re still warm. Once fully cooled, give them a second roll in powdered sugar for that perfect snowy finish.
Notes
Tips for Perfect Snowballs:
- Chop Nuts Finely: Finely chopped nuts ensure a uniform texture and prevent the cookies from crumbling.
- Double Sugar Coating: The first roll in powdered sugar helps it stick, while the second coat adds that dreamy, snow-covered look.
- Storage: Store in an airtight container at room temperature for up to a week, or freeze for longer storage. They’re just as tasty straight from the freezer!
Haystacks
Haystacks are a no-bake, sweet-and-salty treat made with crunchy chow mein noodles coated in a rich, white chocolate mixture. They’re easy to make, totally addictive, and perfect for holidays or anytime snacking!
Print RecipeIngredients
- 2 tablespoons butter cut into pieces
- 1 bag 10 oz miniature marshmallows
- 1 cup white baking chips or white chocolate morsels
- 4 cups chow mein noodles yes, the crunchy ones!
- 1 cup cocktail peanuts
- 1/2 cup Vanilla Frosting
- 2 teaspoons nonpareils or Holiday sprinkles optional, but highly recommended for that extra Christmas sparkle
Instructions
- Prep the Cookie Sheets: Line cookie sheets with waxed paper or parchment paper, then spray lightly with cooking spray. In a large bowl sprayed with cooking spray, combine the chow mein noodles and peanuts.
- Melt the Magic: In a microwave-safe bowl, melt the marshmallows and butter in 30-second intervals equalling about 1 1/2 – 2 minutes, stirring between each until smooth and dreamy.
- Mix It Up: Stir in the white chocolate chips and frosting.
- Combine & Shape the Haystacks: Pour the hot marshmallow mixture over the noodle and peanut mixture, stirring until evenly coated. Drop the mixture by rounded tablespoonfuls onto the prepared cookie sheets to form individual haystacks. Top immediately with sprinkles. If the mixture becomes difficult to scoop, microwave it uncovered on High for 15 seconds to soften.
- Cool completely. Allow to rest for an hour before putting into an airtight container.
Perfect Chocolate Chip Cookies
Soft centers, crisp edges, and even better after a long chill.
Print RecipeIngredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tsp pure vanilla extract
- 2 large eggs
- 365 g all-purpose flour 3 cups
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp kosher salt
- 2 cups 12 oz chocolate chips
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set aside.
- Cream Butter + Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fully combined.
- Add Eggs + Vanilla: Beat in the eggs and vanilla until light and fluffy, about 1 minute.
- Combine: Add the dry ingredients to the wet ingredients and mix just until combined.
- Add Chocolate Chips: Fold in the chocolate chips until evenly distributed.
- Chill the Dough: Transfer the dough to an airtight zip-top bag or container and refrigerate for 24 hours. This step deepens the flavor and improves texture—don’t skip it.
- Prep to Bake: Preheat the oven to 375°F (190°C). Line three baking sheets with parchment paper.
- Scoop: Roll 2–3 tablespoons of dough into balls and place evenly spaced on the prepared baking sheets.
- Bake: Bake for 8–10 minutes, removing the cookies when they are just barely starting to turn golden on the edges.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
Servings: 36 cookies
Ingredients
- 1½ cups creamy peanut butter
- 1 cup light corn syrup
- 1 cup granulated sugar
- 6 cups crisp rice cereal
- ½ cup semisweet chocolate chips
- ½ cup butterscotch chips
Instructions
- Prepare the Pan: Lightly grease a 9×13-inch baking pan with the tablespoon of butter and set aside.
- Make the Base: In a large saucepan over medium heat, combine the light corn syrup, sugar, and peanut butter. Stir constantly until the mixture melts together and becomes smooth.
- Add Cereal: Remove the pan from heat. Add the crisp rice cereal and stir until the cereal is fully coated and evenly mixed.
- Press Into Pan: Transfer the cereal mixture into the prepared pan. Use a spatula or buttered hands to press it down into an even layer.
- Melt the Topping: In a microwave-safe bowl or over a double boiler, melt the semisweet chocolate chips and butterscotch chips together, stirring until smooth.
- Top the Bars: Pour the melted chocolate–butterscotch mixture over the pressed cereal base. Spread evenly.
- Set: Allow the bars to cool and the topping to firm up — about 20–30 minutes at room temperature (or chill to speed it up).
- Slice and Serve: Once set, cut into squares and enjoy.
Crockpot Christmas Candy
Sweet, salty, no-bake holiday candy made easy in the slow cooker.
Print RecipeIngredients
- 1 cups peanuts dry roasted or regular salted
- 1/2 cup chopped pecans
- 3/4 cups creamy peanut butter
- 1/2 lb vanilla almond bark
- 1/2 lb chocolate almond bark
- 6 oz milk chocolate chips
- Christmas sprinkles optional
Instructions
- Add to Slow Cooker: Add all ingredients except the sprinkles to your slow cooker.
- Melt: Cover and cook on low for 2 hours or high for 1 hour, stirring every 20 minutes, until fully melted and smooth.
- Portion: Line a regular muffin tin with cupcake liners. Spoon about 2 tablespoons of the candy mixture into each liner.
- Decorate: Top with Christmas sprinkles, if using.
- Set: Transfer to the refrigerator and chill for 1–2 hours, until firm.
- Serve: Once set, remove from liners and enjoy.
Notes
Instructions (Stovetop Method)
1. Melt Chocolate: Add the vanilla almond bark, chocolate almond bark, and dark chocolate chips to a large pot set over low heat. Stir frequently until melted and smooth. 2. Add Mix-Ins: Stir in the peanut butter, peanuts, and chopped pecans until fully combined. 3. Portion + Set: Spoon the mixture into lined muffin cups, top with sprinkles if desired, and refrigerate for 1–2 hours until firm.Gingerbread Crinkle Cookie Sandwiches with Vanilla Frosting
Soft, spiced gingerbread cookies rolled in sugar and sandwiched with sweet vanilla frosting.
Print RecipeIngredients
For the Gingerbread Crinkle Cookies
- 2¼ cups all-purpose flour
- ⅔ cup firmly packed brown sugar
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp ground cloves
- ½ cup + 1 tbsp cold unsalted butter, cubed
- ½ cup unsulphured molasses
- 2 tbsp milk
- Granulated sugar for rolling
- Powdered sugar for rolling
For the Vanilla Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, cinnamon, ginger, salt, baking soda, and ground cloves.
- Cut in the Butter: Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Stir in the molasses and milk until a soft dough forms.
- Chill: Cover the dough and refrigerate for at least 1 hour, I always do a full 24 hours.
- Prep to Bake: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Shape + Roll: Scoop the dough into tablespoon-sized balls. Roll each ball first in granulated sugar, then in powdered sugar.
- Bake: Place cookies 2–3 inches apart on prepared baking sheets. Bake for 10–12 minutes, until cookies are puffed and cracked but still soft in the center.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth and fluffy.
- Assemble: Spread frosting on the flat side of one cookie and sandwich with another.
Notes
Store assembled cookie sandwiches in an airtight container at room temperature or refrigerated. These cookies stay soft and are perfect for holiday cookie boxes.
Chocolate Crinkle Blossoms
Fudgy, crackled chocolate cookies rolled in powdered sugar and topped with a classic chocolate kiss.
Print RecipeIngredients
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ⅓ cup butter softened
- 1½ cups granulated sugar
- 2 tsp vanilla extract
- 4 large eggs
- ½ cup powdered sugar for rolling
- 32 chocolate kisses
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. Set aside.
- Cream Butter + Sugar: In a large bowl, beat the softened butter, granulated sugar, and vanilla until combined.
- Add Eggs: Add the eggs one at a time, mixing on medium-low speed just until incorporated, about 10 seconds per egg.
- Combine: Add the dry ingredients to the wet mixture and mix on low speed until fully incorporated.
- Chill the Dough: Cover the bowl and refrigerate the dough for at least 1 hour or up to overnight. Longer chilling results in thicker cookies.
- Prep to Bake: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Place powdered sugar in a medium bowl.
- Roll: Scoop heaping tablespoon-sized portions of dough and roll into balls. Roll each ball generously in powdered sugar.
- Bake: Place cookies 2 inches apart on prepared baking sheets. Bake one sheet at a time for 8–12 minutes, until spread and crackled.
- Add Kisses: Remove cookies from the oven and immediately press a chocolate kiss into the center of each cookie.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Do not touch the chocolate kiss until fully set.
Notes
Store cookies in an airtight container at room temperature. These are perfect for holiday cookie boxes and stay soft for days.
