Butter Cookie Box
Holiday butter cookie box filled with assorted crisp and tender cutout cookies. ONE dough makes three different flavours (vanilla, chocolate, and matcha) and 10+ different cookie variations with endless decoration possibilities.
Ingredients
Cookie Dough Base
- 560 g all-purpose flour
- 1 teaspoon salt
- 450 g unsalted butter, softened to room temperature
- 200 g granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
Chocolate Flavour
- 2 tablespoons cocoa powder
Matcha Flavour
- 1 ½ teaspoons matcha powder
Decorations
- coarse sugar crystals
- white chocolate, melted
- dark chocolate, melted
- pistachios, roughly crushed
- Nutella or Biscoff spread, warmed until melty
- jam
- powdered sugar
Instructions
- In a medium bowl, stir together flour and salt. Set aside.
- In a large mixing bowl, use an electric hand mixer or stand mixer to beat softened butter on medium speed until very creamy. Add the sugar and cream together until fluffy, about 3-4 minutes.
- Add the egg and vanilla extract and mix until combined. Add the flour and mix on low speed until just combined. The dough should be very crumbly but holds together when squeezed. Some dry flour patches are fine.
- Divide the dough into three bowls, about 400g each. Set one bowl aside. Add cocoa powder to one bowl and matcha powder to the other. Use a gloved hand to knead the powders into the dough until just combined.
- Place each portion of dough in between two sheets of parchment paper. Use a rolling pin to roll out the dough until about ⅛" thick. Transfer all three rolled out cookie doughs to the fridge to chill laying flat for at least 1-2 hours until solid.
- Line a baking sheet with parchment paper and set aside. Starting with your first sheet of dough, peel the parchment paper off of both sides of the dough but leave the dough sitting on the bottom sheet. Working quickly, use cookie cutters of your choice to cut out shapes from the dough and transfer the cutouts to your lined baking sheet, leaving about ½" between each cookie.
- Chill the entire baking sheet in the fridge while you preheat the oven to 350°F. Re-roll the scraps between the same parchment paper and chill again until solid while you repeat with another sheet of dough.
- Bake cookies for 12-15 minutes depending on size until slightly golden brown on the edges. Transfer to a cooling rack to cool completely before decorating.
- To decorate your cookies, dip your cookies in melted chocolate or drizzle it across the cookies in a piping bag with the tip snipped off. Sprinkle crushed nuts on top before the chocolate hardens.
- Add dollops of jam and melted nutella or biscoff spread on half the sandwich cookies. Sprinkle the top cookies with powdered sugar before pressing on top of the filling.
- Arrange a selection of cookies in your cookie tin or box starting with the large cookies and filling in the gaps with smaller cookies.
Notes
Wreath cookies: Use two sizes of round cookie cutters to cut out a smaller round in the middle of a larger round. Use the smaller round as one of the other cookies.
Sparkly sugar cookies: Sprinkle coarse sugar crystals on the cookies before baking, trying not to get too much excess on the surrounding parchment.
Sandwich cookies: Cut out two cookie rounds for each sandwich cookie. Cut out a smaller shape in the middle of half of the cookies.
Inverse cutout cookies: Use the smaller cutouts from the sandwich cookies or cut out new ones from one flavour of cookie and press them into the same shaped cutout in a different flavour cookie.
Recipe yield: This recipe makes about 80-100 cookies, depending on the size of your cookies and how many sandwich cookies you make (which use 2 cookies each). This fills about 3-4 cookie boxes, again depending on the size of your boxes.
Nutrition
Calories: 77kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 31mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 147IU | Calcium: 3mg | Iron: 0.4mg
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