Christmas Cookie Box Recipe Collection
Thin and crispy all over, yet a soft and chewy interior that leaves you wanting more. A snickerdoodle cookie base meets globs of buttery, cinnamon-spiced brown sugar filling for the ULTIMATE Christmas cookie. Top it off with the classic cream cheese swirl for a true treat!
The snickerdoodle base recipe is from Gluten-Free on a shoestring, linked here.
Full recipe below. Enjoy friends :)
For the Cinnamon Roll Filling (make first):
5 tbsp salted butter, softened
2/3 cup brown sugar, packed
1 tbsp cinnamon
Beat all ingredients in a small bowl until combined and smooth. Line a small baking sheet or plate with parchment. Roll out marble-sized balls of the filling then transfer to the parchment. Place in freezer while you make the snickerdoodle dough.
For the Snickerdoodles (from Gluten Free on a Shoestring):
1 ¼ cups (175 g) 1 to 1 baking flour (I used King Arthur, Bob’s Red Mill works too)
⅛ teaspoon kosher salt
¾ teaspoon ground cinnamon
1 teaspoon cream of tartar
½ teaspoon baking soda
8 tablespoons (112 g) unsalted butter, at room temperature
¾ cup (150 g) granulated sugar
1 (50 g weighed out of shell) egg, at room temperature
1 teaspoon pure vanilla extract
In a small bowl, whisk together the flour, salt, 3/4 teaspoon ground cinnamon, baking soda, and cream of tartar.
In a separate large mixing bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, place the butter, and 3/4 cup granulated sugar. Beat at medium-high speed until light and fluffy (about 4 minutes), scraping down the mixer at least once.
Add the egg and vanilla and beat at medium speed just until fully combined (1 minute or less).
Add the whisked dry ingredients to the wet ingredients in the mixing bowl, and mix on medium-low speed until just combined (about 1 minute).
The cookie dough will be soft and fluffy, but sticky.
Take the balls of filling you made previously out of the freezer. Add them into the batter and fold them through until just combined. Place in the fridge for 30 minutes to chill.
After 30 minutes, whisk together:
¼ cup (50 g) granulated sugar
1 tablespoon ground cinnamon
In a separate bowl. Roll cookie dough balls into about 12-15 cookies, then roll in the sugar mixture. Place on two parchment lined baking sheets (6-8 cookies each).
Bake at 375F for 10-12 minutes or until edges are set. Allow to cool for 10 minutes on the baking sheets before transferring to a wire rack to finish cooling completely.
For the Cream Cheese Icing Swirl:
1 cup (120g) powdered confectioners sugar
1 tbsp milk
1 tbsp cream cheese, softened
1 tsp vanilla extract
Whisk or beat together all frosting ingredients until completely smooth. Add an extra 1 tbsp of milk if needed.
Transfer icing to a piping bag to pipe swirls over the cookies if desired. Alternatively, use a spoon/knife to spread some on each cookie.
Enjoy!!! <3