The Ultimate Guide to Creating a Christmas Cookie Box
Christmas is around the corner, and with it comes the joyful chaos of every baking enthusiast’s dream—or nightmare—the Christmas cookie box. Picture this: the smell of chocolate peppermint wafting through the air, the whir of mixers, coffee in hand as Christmas music blasts to set the mood. It’s a messy, flour-covered adventure, but the satisfaction of gifting loved ones a box filled with your handmade cookies makes it all worth it.
Two years ago, I ventured into this tradition for the first time, and while I was overwhelmed and exhausted, it became a highlight of my holiday season. In this post, I’ll share tips to make your cookie box journey smoother, more organized, and full of cheer, along with a couple of recipes inspired by Tala’s signature flavors.
Step 1: Plan Your Cookie Box
Start by creating a list of recipients and deciding what cookies to include. Personalization is key—think about what your family and friends enjoy. Perhaps use their go to coffee order to help decide! Do they often get Tala sweet specialty drinks? Or do they prefer the rich chocolatey flavor of espresso and drip coffee? To maximize your time and energy, stick to simple recipes with one or two standout cookies to impress your recipients.
This year, I tackled a checkerboard matcha and strawberry cookie, inspired by my coworker’s weekly matcha from Tala. Getting the lines just right was a challenge, but the result was stunning and well worth the effort. Remember, balance is essential—try sketching your cookies to visualize the end result. This helps ensure variety (e.g., you don’t end up with eight chocolate cookies and only one non-chocolate option).
Natural yet vibrant hues like matcha, fruit powders, black sesame, or turmeric can make your cookie tin stand out, along with the bold appeal of brightly colored royal icing. Adding variety in shapes creates visual excitement—why settle for just circles? Try festive cut-outs or imaginative designs for brownies and bars to elevate the presentation.
Step 2: Create a Timeline
Baking a cookie box requires strategy. Be realistic about your schedule and what you can accomplish. Start by reading all your recipes thoroughly to identify tasks that can be prepped in advance. For example, doughs that need chilling can be made the night before.
Group cookies that bake at the same temperature to save time, and if you’re spreading the work over several days, bake cookies with longer shelf lives first. Fudge, with its high sugar content acting as a natural preservative, can be made early. On the other hand, cookies with jam fillings, which tend to absorb moisture and soften, should be baked last.
Step 3: Gather Your Ingredients
Once your plan is in place, make a detailed shopping list. Some ingredients—like almond paste—can be harder to find, so check their availability beforehand to save yourself multiple trips to the store. Last year, I learned this lesson the hard way when it took me three stops to track down almond paste!
Step 4: Start Baking!
Now comes the fun part—baking! Blast your favorite holiday tunes or turn on your favorte holiday film, embrace the inevitable mess, and don’t forget to sneak in a few taste tests for quality control. The process is as much about creating memories as the cookies themselves.
To bring a little Tala spirit into your cookie box, here are two recipes featuring coffee and tea flavors:
Dirty Chai Snowballs:
A spiced twist on a classic, with hints of chai, Tala Espresso, and a dusting of powdered sugar.
Ingredients
1 tablespoon (5g) finely ground espresso beans
½ (113g) cup unsalted butter
2 cups (240g) all-purpose flour
2 tablespoons (18g) malted milk powder
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
2 eggs
3/4 cup (160g) light brown sugar
2 teaspoons vanilla extract
1/4 cup (50g) granulated sugar
1/2 cup (55g) confectioners' sugar for rolling
Recipe
Place the espresso in a medium-sized bowl. In a small saucepan over medium-high heat, cook the butter, swirling occasionally, until it becomes nutty brown (about 5–6 minutes). Pour the browned butter over the espresso to bloom, stir to combine, and set aside.
In a medium bowl, whisk together the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt, and pepper.
Using a stand mixer fitted with the paddle attachment, beat the eggs and brown sugar on medium speed for about 3 minutes, until the mixture is pale and fluffy. Add the vanilla and the butter-espresso mixture, scraping down the sides as needed, and mix on low until incorporated. Gradually add the dry ingredients, mixing until just combined. Finish mixing with a spatula to avoid overworking the dough. Cover and refrigerate for at least 2 hours, or 1 hour if you're short on time.
Preheat the oven to 350°F. Prepare one bowl with granulated sugar and another with powdered sugar. Scoop out tablespoon-sized portions of dough, roll into balls, coat in granulated sugar, then powdered sugar, and place on a parchment-lined baking sheet. Space cookies about 2 inches apart, then freeze the tray for 10 minutes before baking.
Bake for 12–14 minutes, until the edges are golden and the centers are soft. Let the cookies cool on the tray for a few minutes before transferring them to a wire rack. Stored in an airtight container, they’ll stay fresh at room temperature for up to a week.
Chocolate Espresso Cookies:
Rich, bold, and perfect for coffee lovers.
Ingredients
1 1/2 cups (180g) all-purpose flour
3 tablespoons (15g) finely ground dark roast espresso
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) butter, softened to room temperature
1/2 cup (100g) packed brown sugar
1/3 cup (67g) granulated sugar
1 egg
2 teaspoons vanilla extract, store-bought or homemade
1 cup (160) semisweet chocolate chips
Recipe
In a medium bowl, whisk together the flour, espresso powder, cornstarch, baking soda, and salt until well combined. Set aside.
In a separate bowl, use a stand mixer or hand mixer to cream the softened butter and sugars on medium-high speed. Mix for about 2 minutes, until the mixture is light, fluffy, and pale yellow, scraping down the sides of the bowl as needed.
Add the egg and vanilla to the butter mixture and beat on medium speed until just combined about 30 seconds. Gradually add the dry ingredients and mix on medium-low speed until a dough forms. Fold in the chocolate chips by hand with a spatula or wooden spoon, ensuring they’re evenly distributed.
Scoop out dough and roll into 1-inch balls. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until thoroughly chilled.
When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
Then place the chilled rolled balls on the prepared baking sheet, leaving space between each. Bake for 10–12 minutes, until the edges are slightly crisp and the tops are lightly golden. The centers may appear slightly underbaked but that’s normal.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. If desired, sprinkle the cookies with a pinch of flaky sea salt for a finishing touch!
Don’t forget the coffee!
If you’re indulging in the exciting tradition of holiday cookie-baking, you will want to make sure you’re prepared with some great coffee—after all, you will likely need it to fuel the fun. When choosing a coffee to pair with your cookies, I have a few suggestions for you.
Ruca House Blend
Our house blend is a no-brainer when it comes to pairing with any dessert. This easy-sipping blend has a strong milk chocolate-y based that pairs amazingly with sweets without conflicting flavors too much. Whether you’re adding cream, sugar, or keeping it black, it will be a perfect balance to pair with any dessert.
Amoret espresso blend
We specifically design our espresso blend to be amazing and complex alone while also holding up to the addition of sweeteners and extra milk (hello all of our amazing specialty drinks!). With a tinge of brightness compared to our house blend, this pairs well with rich and decadent desserts like a double-chocolate cookie.
Tala-la-la-la Holiday Blend
Our holiday blend is an exciting festive twist, with fruity and nutty notes that themselves are reminiscent of classic holiday desserts. This makes it an excellent choice for pairing with your more nutty or fruity desserts like jam-filled cookies, fruitcake, or even roasted chestnuts!
Closing Thoughts
Making a Christmas cookie box is a labor of love, but with a bit of planning, you can turn the chaos into a cherished holiday tradition. Whether you’re gifting family, friends, or neighbors, the thoughtfulness behind your homemade treats makes them truly special. And fear not, if the cookies don’t turn out well, you can always stop buy Tala and get Holiday Coffee Box to gift your loved ones instead! Happy baking!
Alo Ochoa
Alo is often found behind the bar at the Highwood Cafe. When she's not crafting drinks, she's listening to history podcasts or perfecting her latest baking creation.