The Best Christmas Cookie Box- 4 Ways
I apologize in advance for bringing this recipe so late. But better late than never right! There’s nothing that screams Christmas than cookies. I’ve been making Christmas cookies for a while now but this year I wanted to make them extra special with the cookie box and different flavors. I went with red velvet, Ginger cookies, Vanilla cookies and Chocolate cookies.
What makes this box amazing is that you only need one dough (the mother dough) that will be divided into four portions for flavorings. This makes the baking process so much easier and shortens the time needed to bake. Cookies are so versatile and with different cookie cutters you can make whatever shapes you like
A Few Things To Note – The Best Christmas Cookie Box
- Make your mother dough, then divide it into 4 portions for the different flavors. You want to weigh each portion to make sure they’re even.
- Once you flavor each portion, roll each dough to 1/2 inch between two baking paper then refrigerate. Rolling the dough between two baking papers helps avoid the dough from sticking and it’s an easier way of transporting the dough from the fridge to shaping them with cookie cutters and back to the fridge.
- Make sure you rest the dough in the fridge before shaping them for at least 20 minutes. This firms up the dough and helps shape easier. Also after shaping, keep them in the fridge for about 10 minutes before baking.
The mother dough comes together pretty fast with very few ingredients. Make sure the butter is softened at room temperature. You can remove your butter from the fridge 2 hours before you begin baking. This recipe uses egg yolks instead of whole eggs for a smoother and richer batter. The fat in yolks tenderizes the dough by shortening the gluten strands making it smooth.
You can be creative with the different flavors once you have the mother dough. If you’re looking for another Christmas recipe, check out this Bundt Cake is will definitely have you asking for more.
Love & Light,
Miss Kabaki.
Christmas Cookies 4 Ways
Equipment
- Cookie cutters
Ingredients
For The Mother Dough
- 3 1/2 cups All-purpose flour
- 1 cup Powdered sugar
- 250g Unsalted butter (Softened room temperature)
- 2 Egg yolks
- Pinch of Salt
For Ginger Cookies
- 1/4 Mother dough (pre-made above)
- 3 tbsp Ginger powder
For Red Velvet Cookies
- 1 tsp Red food coloring
For Vanilla Cookies
- 2 tsp vanilla extract
For Chocolate Cookies
- 1/4 cup Cacao powder
- 1/3 cup Melted chocolate
Instructions
- In a large bowl, add butter and sugar. Using a hand mixture, beat butter and sugar until combined. Then add yolks and salt and process. Add flour in bits until the mixture resembles crumble.
- Once the mixture comes together, use your hands and knead for a few minutes until it forms a cohesive dough.
- Divide the dough into 4 eaqual parts for the different flavours.
Ginger Cookies
- Add ginger powder to the portion of mother dough. Knead with your hands until the ginger is well combined into the dough.
- Take two baking papers and spread the dough in between the papers. Roll using a rolling pin to 1/2 inch thickness then refrigerate for at least 30 minutes.
- Once rested shape as you wish.
- Bake for 15 minutes the remove and rest on the countertop.
Red Velvet Cookies
- Add red food coloring to the portion of mother dough. Knead with your hands until the color is well combined into the dough.
- Repeat the steps from rolling between baking papers to baking
Vanilla Cookies
- Add vanilla extract to the portion of mother dough. Knead with your hands until the vanilla is well combined into the dough. The dough will be wet so add a few tablespoons of flour.
- Repeat the steps from rolling between baking papers to baking
Chocolate Cookies
- Add melted chocolate and cacao powder to the portion of mother dough. Knead with your hands until well combined into the dough.
- Repeat the steps from rolling between baking papers to baking