Top 5 Christmas Cookies For This Holiday Season

’Tis the season for holiday treats, and no Christmas table would be complete without a stunning array of Christmas cookies. Not only are these classics a delicious tradition to continue or introduce in your family, they’re also a great way to spend some quality time together. Here are five easy recipes for this season. Consider storing your leftovers in bento lunch boxes from a reputable bento lunch box company.

Crackly Red Velvet Sandwich Cookies

These cookies offer a festive update on two favorites: red velvet cupcakes and Oreos.

Ingredients:

• 3 ounces semisweet baking chocolate, chopped
• 1/4 cup unsalted butter
• 1 cup white sugar
• 2 large eggs
• 1 tablespoon food coloring
• 2 cups flour
• 2 tablespoons unsweetened cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups powdered sugar, divided
• 4 ounces softened cream cheese

Preheat your oven to 375 degrees and melt the chocolate and butter in a large bowl, stirring every 30 seconds. Add the granulated sugar, eggs, and food coloring. In a separate bowl, mix the dry ingredients, add them to the chocolate, and stir. Coat tablespoons of dough with powdered sugar and place them on a baking sheet. Flatten each one slightly, then bake for 10 minutes.

For the filling, beat the cream cheese and remaining cup of powdered sugar until smooth. Spread a spoonful on one cookie and top with another.

Cornflake Cookies

You may have loved making these as a child, and now, you can pass the fun on to your kids. They’ll love participating by molding and decorating their wreaths.

Ingredients:

• 1/2 cup of cubed butter
• 40 large marshmallows
• 4 cups frosted flakes
• Red Hots and other decorations

Melt the butter in a pot on medium heat, then add the marshmallows and stir until melted. Remove your pot from the heat and mix in the cornflakes until they’re covered. Spread a layer of cornflakes into 16 muffin cups and make holes in the center of each one. Decorate the cookies and wait for them to harden before popping them out.

Peppermint Brookies

These fluffy, chewy cookies are the best of brownies and cookies and feature a festive topping.

Ingredients:

• 1/2 cup unsalted butter
• 1 cup chocolate chips
• 2 ounces unsweetened baking chocolate, chopped
• 1 1/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 large egg yolk
• 2/3 cup packed light brown sugar
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 4 ounces softened cream cheese
• 4 tablespoons softened, unsalted butter
• 2 cups powdered sugar
• Crushed candy canes

Microwave the chocolate chips and butter in 20 second increments, stirring after each, until melted. Combine the flour, baking powder, and salt in a separate bowl. Whip the eggs, egg yolk, brown sugar, and white sugar in an electric mixer until pale and fluffy. Mix in the extracts and cooled chocolate.

Stir the dry mixture into the chocolate with a wooden spoon, then cover the bowl and chill for 45 minutes. Preheat the oven to 350 degrees. Scoop two tablespoons of dough and roll each portion into a ball, then place on a baking sheet and bake for eight to 11 minutes.

For the frosting, mix the cream cheese and butter in an electric mixer until they’re pale and fluffy. Add the peppermint extract and powdered sugar, then mix again. Spread a thick layer of frosting on each cookie and top with crushed candy cane.

Cranberry Freezer Cookies

Balls of this cookie dough can be frozen and then cooked without thawing, making them easy to bake in a pinch.

Ingredients:

• 2 1/3 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup minus 1 tablespoon softened butter
• 3/4 cup light brown sugar
• 1/2 cup white sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 cup chopped white chocolate
• 3/4 cup dried cranberries
• 3/4 cup chopped pistachios

Mix the flour, baking soda, cornstarch, and salt together in a large bowl. Whisk the butter and both sugars together in a separate bowl, then add the egg, egg yolk, and vanilla extract before mixing again.

Add the wet mixture to the dry mixture and stir with a wooden spoon until combined. Stir in the fillings, then cover the dough and chill for two hours.

Roll tablespoons of chilled dough into balls and place on a baking sheet. At this point, you can freeze the balls for later. Bake fresh dough for 10 to 13 minutes, adding an extra minute for frozen.

Christmas Tree Cookie Stack

This impressive tower of cookies makes the perfect centerpiece for Christmas dinner.

Ingredients:

• 4 cups sifted flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cup softened butter
• 1 1/2 cup white sugar
• 1 egg
• 1/2 cup sour cream

Mix the dry ingredients, except for the sugar, together. In an electric mixer, beat the butter, sugar, and egg until light and fluffy. Beat in the sour cream and vanilla on a lower setting, then gradually add in the flour mixture.

Roll the dough into a ball and refrigerate overnight. Divide the chilled dough into four parts, rolling each to 1/4 inch thickness. Use star-shaped cookie cutters in graduated sizes to cut the dough and bake for 10 to 12 minutes in a 375 degree oven. When the cookies are cooled, assemble your tree and decorate.

Storing Your Cookies in Bento Lunch Boxes

After everyone has had their fill of your spectacular cookies, consider storing them in bento lunch boxes from Kangovou. The company’s bento lunch boxes come in two sizes and feature sturdy, stainless-steel containers with BPA-free plastic lids. Each of their bento lunch boxes contains a sliding divider that makes it easy to store two types of cookies in the same box, saving on storage space on your countertops and cutting down on cleanup time.