holiday cookie box christmas fork to belly bb8 star wars
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Holiday Cookie Box

holiday cookie box christmas fork to belly

DUN DUN NA NUH NA DUN DUN NA NUH NA DUN DUN NA NUH! Star Wars! Star Wars! Star Wars! Episode VII is now in theaters (have ya seen it???) and in honor of the new release, here are some BB8 cookies I made with the extra sugar cookie dough I had. Watch out, BB8 might get you if you try to snag a few without asking nicely 🙂

holiday cookie box christmas fork to belly holiday cookie box christmas fork to belly bb8 star wars


F2B Holiday Cookie Box!

Button Sugar Cookies
I have this vivid memory ingrained in my mind of a failed experience with sugar cookies. I was in my first year of college, before I really knew anything about baking, and had purchased some premade sugar cookie dough. I rolled out little snowmen and baked them immediately, not knowing that the cookies would spread a lot. I ended up with flat puddles of what looked like melted snowmen, causing me to deem sugar cookies a mystery for years. Today that mystery has been solved and we now have sugar cookie success! I highly recommend watchingthis video!

holiday cookie box christmas fork to belly

holiday cookie box christmas fork to belly bb8 star wars


Macadamia Nut Linzer Cookies
These cookies scream Christmas. I made these on the blog last year, and completely fell in love with them. They’re so addictive it’s hard to eat just one, but I guess that can be said for all these cookies. I love cutting out the little shapes for the jam to peek through, also providing something fun to snack on while you wait for the cookies to cool! But my favorite part about these is filling them with jam, then watching the jam ooze through the little shapes in the center when you sandwich the two halves together.

holiday cookie box christmas fork to belly

holiday cookie box christmas fork to belly holiday cookie box christmas fork to belly


Gingerbread Reindeer
It’s Christmas, you have to make Gingerbread cookies at this time of year. I was so happy to have finally gotten the chance to use some of the cookie cutters Roy’s mom brought back from Germany. How cute are these mini reindeer! Plus, icing what felt like 5000 of these babies definitely improved my steady eye-hand coordination skills for future cookie decorating.

holiday cookie box christmas fork to belly

holiday cookie box christmas fork to belly holiday cookie box christmas fork to belly

holiday cookie box christmas fork to belly


Chocolate Peppermint Cookies
Essentially Peppermint bark in cookie form, these chocolate cookies are the easiest of the bunch but I think the most unique. They’ve got that perfect store-bought cookie shape, made possible by rolling the dough into balls and flattening them with a flat cup. My favorite winter flavor has always been peppermint, and specifically peppermint and chocolate together. Raise your hand if you love peppermint hot cocoa! This flavor combo is so perfect and wonderfully winter appropriate.

What are you waiting for? Get to baking!

holiday cookie box christmas fork to belly

holiday cookie box christmas fork to belly

My Hawaii roots have kept me slightly unfamiliar to typical American traditions, something I tend to notice more during the winter months since, well—ya know—forever 75° and all. And as much as I love love love ‘em, Christmas cookies were never really a big part of my life growing up… Which is probably why I went a little bit bananas during my last week in California. It’s been in the 50’s and I have been loving it!!!

Being the crazy, crazy person I am, I had a big impulse to bake during finals week. I’m not even sure it was stress baking as much as really needing some xmas cookies to get me excited for the holidays. My kitchen was a hot mess and I’m quite sure the oven was on for hours since I could only bake one batch of cookies at a time. I think this is a sign that I need to buy another baking sheet. All of these cookies I’m sharing with you guys mean a lil’ something special to me, and I hope you’re all filling your bellies with desserts that have a special place in your heart too ♡

holiday cookie box christmas fork to belly

holiday cookie box christmas fork to belly

Hope you guys are enjoying the next few days till Christmas–and not stressing out too much over it! That is always an issue for me. After a long day, I always make sure to unwind. Some of my favorite ways to get rid of the day’s stresses have been reading, writing in this fun journal, and especially watching episodes of “Will It?” on YouTube. They’re the hilarious guys behind the ever entertaining Will It Pie, Will It Donut?, and Will it Pizza?!

holiday cookie box christmas fork to belly

Button Sugar Cookies
Adapted from Hanielas on YouTube. Recipe makes (basically) a lot of button cookies.

• 3 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 sticks (1 cup) unsalted butter, softened at room temperature
• 1 cup granulated sugar
• 1 egg, room temperature
• 1 tbsp vanilla extract

1. Sift together flour, baking powder, and salt. Set aside.
2. In a small bowl, lightly whisk together the egg and vanilla extract.
3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Make sure to scrape down the sides of the bowl when needed. Add in the egg mixture slowly, beating for 30 seconds to 1 minute until full incorporated.
4. Add the flour to the wet ingredients in three additions, mix on low speed. Beat until just combined but the dough has not come together yet.
5. Dump the dough out onto a work surface, making sure to get any left over bits still in the bowl. Use your hands to lightly knead the dough until it comes together.
6. Wrap the dough in plastic wrap and refrigerate overnight or for a minimum of 4 hours.
7. The following day, let the chilled dough sit at room temperature for a few minutes until workable. Preheat the oven to 375°F.
8. Separate the cookie dough in half. Between two sheets of parchment, roll one half of the dough to about 1/4 inch of thickness. Use a variety of circle cookie cutters to cut out the button shapes. Use a smaller circle to create the indent around the button. I also used toothpicks or a straw to cut out button holes depending on the size of the cookie. Place the cookies on a baking sheet lined with parchment or silicone. Re-roll the scraps and cut out more cookies.
9. Freeze the uncooked cookies for 10-15 minutes. Bake for 9 minutes. Let the cookies cool to room temperature. They will harden and be ready to decorate.



Macadamia Nut Linzer Cookies
Recipe makes 2 dozen cookies.

• 2/3 cup macadamia nuts
• 1/2 cup brown sugar, packed
• 2 1/2 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 2 sticks (1 cup) unsalted butter, softened at room temperature
• 1 egg
• 1 tsp vanilla extract

• a jam of your choice, I used raspberry
• powdered sugar for sprinkling

1. Using a food processor, whizz the macadamia nuts and 1/4 cup of the brown sugar together until finely ground.
2. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
3. In the bowl of a stand mixer, whip the butter and remaining 1/4 cup of brown sugar until light and fluffy. Add in the egg, vanilla extract, and ground macadamia nuts. Mix until incorporated.
4. With the mixer on low, add in the dry ingredients in several additions, mixing well between each one. Split the dough into two halves. Shape the dough into a 5 inch round disc and wrap each half in plastic wrap. Let it chill in the fridge for at least 4 hours or overnight.
5. Preheat the oven to 350°F. Roll out the chilled dough on a well floured work surface. I rolled mine to about 1/4 inch thickness. Use Linzer cookie cutters to cut the cookies out of the dough. Make sure you have an even number of whole cookies and ones with shapes cut out of the middle. Place the cookies on a baking tray lined with parchment or a silicone mat. Re-roll the scraps and cut out more cookies.
6. Freeze the uncooked cookies for 10-15 minutes. Bake them for 10-15 minutes until lightly browned on top. Once cooled completely and just before serving, spread a small amount of jam onto the whole cookies. Top each with a cookie that has a shape cut out of the middle. Dust the top lightly with powdered sugar and serve.



Gingerbread Reindeer
Adapted from Food Network.

• 3 cups all purpose flour
• 1 tsp baking soda
• 3/4 tsp cinnamon
• 3/4 tsp ginger
• 1/2 tsp allspice
• 1/2 tsp cloves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 stick (1/2 cup) unsalted butter, softened at room temperature
• 1/4 cup vegetable shortening, room temperature
• 1/2 cup light brown sugar, packed
• 2/3 cup molasses
• 1 egg

• 3 oz pasteurized egg whites
• 1 tsp vanilla extract
• 4 cups powdered sugar

1. In a large bowl, sift together the flour, baking soda, cinnamon, ginger, allspice, cloves, salt, and pepper. Set aside.
2. Using a hand mixer, beat the butter and vegetable shortening together until well combined. Add in the brown sugar and beat until light and fluffy. Beat in the molasses and the egg until incorporated.
3. With a wooden spoon, slowly mix in the dry ingredients until it forms a dough. Divide the dough in half, shape into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 3 hours, overnight is best. The dough can be chilled for up to 2 days.
4. Preheat the oven to 350°F. Let the dough sit at room temperature for a few minutes to prepare for rolling. Generously flour a work surface and roll out the dough to 1/8 inch thickness. For softer cookies, keep the dough thicker. Cut out desired cookie shapes. I used a small reindeer cookie cutter. Knead the scraps together and let the dough chill for another 5 minutes in the fridge. Re-roll the dough and cut out more cookies.
5. Pop the cookies in the fridge for 5 minutes, then bake for 10-12 minutes. Let the cookies cool completely before decorating.

1. Whip the egg whites and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Whip until the whites begin to turn frothy.
2. Mixing on low, add the powdered sugar slowly until incorporated. Increase the speed to high and whip until you reach stiff, glossy peaks (about 5-7 minutes). This royal icing will be thick but if you’re looking for more of a flooding consistency, whip in a 1/2 tsp of water at a time to the icing until you reach your desired consistency. Transfer to a piping bag and decorate your cookies!



Chocolate Peppermint Cookies
Adapted from Tutti-Dolci. Recipe makes about 26 cookies.

• 1 1/3 cup all purpose flour
• 1/4 cup cocoa powder
• 1 tbsp black (or dark) cocoa
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp salt
• 1 stick (1/2 cup) unsalted butter, softened at room temperature
• 3/4 cup light brown sugar
• 1 egg
• 2 tsp vanilla extract

• 6 oz. semisweet chocolate chips
• candy canes, crushed

1. In a medium bowl, whisk together the flour, cocoa powders, cornstarch, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar until light and fluffy. Add in the egg and vanilla, beat until combined. With the mixer on low, add in the flour mixture slowly until fully incorporated. Do not over mix. Cover the dough with plastic wrap and let chill in the fridge for at least 4 hours, overnight is best.
3. Before ready to bake, let the dough stand at room temperature till pliable. Preheat oven to 350°F. Split the dough into 26 even pieces. Roll each piece into a ball with your hands and place 2 inches apart on a baking sheet lined with parchment or a silicone mat. Use a flat bottomed glass to flatten the balls to about 1/4 inch think. Bake for about 8 minutes until edges are set. Let cookies cool completely.
4. Line a baking sheet with wax paper and set aside. Melt the chocolate over a double boiler. Dip half of the cookie into the chocolate, shake off any excess. Place on the wax paper and sprinkle with the crushed candy cane bits. Chill the cookies in the fridge until set, about 15 minutes.

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  • mmm, i love how buttery and decadent the macadamia linzer cookies sound! completely agree about gmm being an amazing stress reliever- their cereal factory tour/bath video is one of my favorites.

    • I haven’t watched that yet! Making a note to do so ASAP–I love how we watch all the same YouTube shows!

  • Dayum!! Those cookies are gorg. I didn’t grow up with cookies either but doesn’t stop me from eating so many I’m probably going to grow another butt cheek lol. Have a very merry Xmas!!

    • Merry Christmas, Mabel! Cookies are so universal I guess we all can get down with them 😉

  • This is just incredible! So many yummy cookies! Have a Merry Christmas!!

    • Thanks, lady!! Wishing you a wonderful holiday!

  • These all sound like ideal holiday cookies. And the styling of this post!! The idea of a crate full of cookies makes me swoon!

    • Aw thanks, Rachel! I was originally looking for a tin to put them in but was unlucky in my search, the crate turned out to be a perfect improvisation 😀

  • This is one gorgeous box of love!! Christmas cookies are the best.

    • They are! I’m thinking they’re gonna be a new Christmas tradition!

  • Sally Pestana

    Your BB8s are adorable!

  • Wow Courtney you really went to town on the cookies they all look amazing. Have a lovely Christmas.x

    • Aw thanks, Rebecca! I hope you have a wonderful Christmas!!!

  • This is the most intense christmas cookie post I’ve seen – I LOVE IT!! Bravo, gal! And nothing says “happy holidays” more than BB8 cookies, hehe. So cute!!!!

    • Lolol thank you!!! Wishing I could share all those BB8 cookies with you guys 😀

  • Amy

    UMMMM EXCUSE ME? you are cookie queen! i love all the cookies and the entire presentation of them! how long did it take you?!?!?!

    • OH GOSH. Basically an entire two days! I need a bigger oven! 😀