Brie's Cookie Boxes: My Favourite Christmas Cookie Recipes from 2025

By Brie Goodly ‘26, Head Editor in Chief; Edited by Kat Willson ‘26, Head Editor-in-Chief

'Tis the season for spending long hours in the kitchen! Yet, every holiday season, I always look forward to my time spent baking because I know just how incredible the reward is: freshly-baked, delicious cookies! Some of my fondest Christmas memories from my childhood consist of cookies and tasty baked goods. Whether it was decorating sugar cookies with my cousins at my grandma’s house or being gifted cookies from kind neighbours, for me, baked goods always remind me of nostalgia, community, and family. Baked goods are one of the many shared joys we have during the most wonderful time of the year, and it always excites me to continue this sweet tradition in my family!

This past holiday season, I continued a long-standing tradition in my family by making cookie boxes for my friends, family, and neighbours. Though my parents said I went a bit overboard by making seven different treats for my boxes, that didn’t stop them from finishing all the leftovers. I will say that these cookie boxes have featured some of my favourite desserts that I have made this year, and I’m so excited to make them again!

Here are some of my favourite cookies I made this Christmas:

Perhaps my family’s favourite this year were these indulgent and rich Brown Butter Toffee Chocolate Chip Cookies. This recipe comes from the food blogging site, Tasty and is probably my favourite chocolate chip cookie recipe ever. This recipe does require some rest time for the cookies, but it’s so worth the wait! The recipe truly elevates the classic and iconic chocolate chip cookie by incorporating pockets of melty chocolate, brown sugar toffee, and an irresistible nutty flavour from the brown butter. You’ll be sure to taste this cookie’s rich flavour from its crispy edges to its chewy center.

Ingredients:

Toffee

• 6 tablespoons unsalted butter
• ¾ cup light brown sugar(165 g), lightly packed
• 1 teaspoon kosher salt
• water, as needed

Cookie Dough

• 1 cup unsalted butter
• Ice cubes, if needed
• ¾ cup granulated sugar
• 1 ½ cups dark brown sugar, packed
• 2 teaspoons espresso powder
• 2 teaspoons kosher salt
• ½ teaspoon baking soda
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 6 oz cacao chocolate (I recommend using semisweet chocolate!)
• flaky sea salt, for sprinkling

Instructions:

1. Make the toffee: Line a baking sheet with parchment paper.
2. In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple of splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
3. Pour the toffee onto the prepared baking sheet and spread it out slightly with a spatula. Freeze until ready to use, about 30 minutes.
4. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
5. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
6. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda. Pour the brown butter into the sugar mixture and mix until combined.
7. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
8. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
9. Remove the toffee from the freezer and break it into chunks that will fit inside a gallon zip-top bag. Double-bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
10. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
11. Using a large ice cream scoop or a ½ cup measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavour to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
12. When ready to bake, preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
13. Arrange the cookies on the baking sheets, leaving at least 2 inches of space between the cookies and away from the edges of the pan. Bake for 18-20 minutes, until the cookies are golden brown with crispy edges but still slightly soft in the center.
14. Immediately sprinkle the cookies with flaky sea salt. Then let it cool completely. The cookies will be very soft at first, but will set after they are fully cooled. Enjoy!

My Cinnamon Roll Snickerdoodles were a new addition to my boxes, and they definitely made a strong first impression on my family. This recipe, from the food blogger, The Palatable Life, is perfect for fans of the classic cinnamon treat. Not only do the cookie’s sweetness and cinnamon flavour stand out, but I love how the cookie’s soft, consistent texture. 

Ingredients: 

Cookie Dough

• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 tsp vanilla
• 3 1/2 cups flour 455 grams
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp white sugar
• 1 tsp cinnamon

Filling:

• 1/2 cup brown sugar
• 1/4 cup butter, softened
• 1 1/2 tsp cinnamon

Instructions:

1. Preheat the oven to 350F. Begin by making the brown sugar cinnamon “filling”. Add the softened butter, brown sugar, and cinnamon to a small bowl. Mix until combined. Use your fingers to drop small chunks of the mixture onto a lined plate or baking sheet. Repeat until all the mixture is used up, and transfer the plate to the freezer while you make the dough.
2. To make the dough, add the butter, brown sugar, and white sugar to a stand mixer. Mix for 2-3 minutes, until lighter and fluffy. Add eggs and vanilla, and mix again.
3. Add flour, cornstarch, baking soda, and salt. Mix until just combined.
4. Remove the brown sugar cinnamon chunks from the freezer. Add them to the dough and mix slowly until they are just combined.
5. Add the 1 tbsp sugar and 1 tsp cinnamon to a bowl and mix until combined.
6. Use a large cookie scoop to scoop out balls of dough. Roll each dough ball in the palms of your hands to make it into a smooth ball, then drop it into the bowl of cinnamon sugar. Roll it around until it is completely covered in cinnamon sugar, then transfer to a lined baking sheet.
7. Add up to 6 cookies on a cookie sheet. Bake for 8-10 minutes. Cookies should look just set, possibly still slightly doughy. This is perfect. Let the cookies cool completely. Enjoy!

This recipe is so simple yet so addictive that it now makes an annual appearance in my Christmas dessert collection. Christmas Crack perfectly combines salty and sweet flavours in one tasty treat, and I truly cannot get enough of this dessert! 

Ingredients 

• 48 saltine crackers, 1 1/2 sleeves
• 1 cup (2 sticks) salted butter, cubed
• 1 cup light brown sugar, packed
• 2 cups semi-sweet or milk chocolate chips
• Any toppings you would like! (Sprinkles, M&Ms, Toffee Bits, Chopped Nuts, etc.) 

Directions

1. Preheat the oven to 325°F. Line a large jelly roll pan (15×10) with parchment paper or foil (spray foil with non-stick spray).
2. Line the bottom of the pan evenly with 48 saltine crackers. You may need a break a few on the sides to fill in the gaps.
3. In a medium pot, combine 2 sticks of butter and 1 cup of sugar over medium-low heat. Stirring occasionally, bring to a rolling boil and cook 3 minutes, or until bubbling and amber in colour. Remove pan from heat and pour evenly over saltine crackers. Spread the brown sugar mixture quickly with a spatula.
4. Bake for 8 minutes (caramel should be bubbling). Remove the pan from the oven and sprinkle 2 cups of chocolate chips evenly over the top, and let sit until the chocolate chips are shiny, and place inside for 30-60 seconds to speed up. Remove and let sit for a minute. Once the chips are soft, spread evenly with a spatula. Sprinkle desired toppings over the top and place in the freezer for 15 minutes, or until hardened.
5. Let it sit for 15 minutes on the counter. Flip over onto a cutting board and remove the foil. Break into pieces.

I tried Oreo Truffles for the first time in IB Core last year after Ms. Covent made them for Christmas. After trying those, I knew I had to replicate them at home! Inspired by the recipe that she shared with us, this recipe truly is perfect for chocolate and Oreo cookie lovers. This super-easy sweet treat will make the perfect chocolatey addition to your Christmas treat collection. 

Ingredients 

• 36 Oreos (make sure it's the original Oreos!), plus 3 more, crushed, for topping if desired
• 1 (8 oz) package cream cheese, softened
• 16 melted white chocolate, milk chocolate, or dark chocolate (I recommend a combination of white and milk chocolate!) 

Directions: 

1. Line a baking sheet with wax paper or parchment paper.
2. Place 36 Oreos in a food processor (entire cookie, don't remove cream filling) and pulse to fine crumbs.
3. Add cream cheese and pulse in bursts until well combined**.
4. Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls, then align on the prepared cookie sheet. 
5. Place truffles in the freezer for 15 minutes. Meanwhile, crush the remaining 3 Oreos.
6. Melt almond bark or chocolate according to directions on the package. 
7. Remove truffles from the freezer and dip in melted chocolate, and use a spoon to pour some chocolate over the top, then lift and allow excess chocolate to run off. 
8. Return to the baking sheet, immediately sprinkle the tops with crushed Oreos if desired, then allow the chocolate to set. 

If you are in need of some recipes for next year’s holiday season, or you want to enjoy a delicious sweet treat all-year-round, feel free to try any of these recipes! Happy Baking!