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Four Christmas cookies from one dough on a white plate: jam thumbprints, sprinkle cookies, chocolate-dipped fingers and iced stars

Christmas Cookie Box Butter Cookies (One Dough, 4 Cookies)

Author: Olivia Stone | Home Chef
70kcal
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Prep 40 minutes
Cook 12 minutes
Chill Time 30 minutes
Total 1 hour 22 minutes
One buttery dough split four ways into jam thumbprints, sprinkle slice-and-bakes, chocolate-dipped fingers and iced stars. Everything keeps for a week or more, so it is perfect for a Christmas cookie box.
Servings 48 cookies
Course Dessert
Cuisine American

Ingredients

Base dough
  • 1 cup unsalted butter 226 g, softened
  • 2/3 cup granulated sugar 135 g
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract optional
  • 2 1/2 cups all-purpose flour 315 g
  • 1/2 teaspoon salt
For the four cookies
  • 1/4 cup raspberry jam
  • 1/4 cup red and green sprinkles
  • 3 ounces dark chocolate 85 g, melted
  • 2 candy canes crushed
  • 1/2 batch royal icing

Method

  1. Beat the butter and sugar for about 2 minutes until creamy. Beat in the egg yolk, vanilla and almond extract.
  2. Add the flour and salt and mix on low just until the dough comes together. Divide into 4 equal pieces, about 170 g each.
  3. Thumbprints: roll 1-inch balls, press a dent with your thumb and fill with jam. Sprinkle cookies: roll a log, coat in sprinkles, chill 30 minutes and slice 1/4 inch thick. Fingers: roll 3-inch fingers. Stars: roll 1/4 inch thick and cut small stars.
  4. Chill the shaped cookies for 30 minutes. Heat the oven to 350°F (175°C), or 160°C fan.
  5. Bake until the edges just turn golden: stars 8 to 10 minutes, sprinkle cookies and fingers 10 to 12 minutes, thumbprints 12 to 14 minutes. Cool completely.
  6. Dip one end of each finger in melted chocolate and sprinkle with crushed candy cane. Ice the stars with royal icing. Let everything set overnight before packing into boxes.

Nutrition

Serving1cookieCalories70kcalCarbohydrates8gProtein1gFat4gSaturated Fat2.5gSodium25mgSugar3g

Notes

Make ahead: the dough freezes for up to a month. Thaw it in the fridge overnight before shaping.
Shelf life: the baked cookies keep 1 to 2 weeks in an airtight tin at room temperature.
Packing: keep these crisp cookies apart from soft, chewy cookies so they stay crisp, and let the jam, chocolate and icing set completely first.
Shipping: for Christmas 2026, mail by December 17 (USPS Ground Advantage) or December 18 (Priority Mail).
Safety: do not taste the raw dough, raw flour can carry bacteria.

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