How to Create the Perfect Christmas Cookie Tin | Imperial Sugar (2024)

FAQs

How to fill a Christmas cookie tin? ›

Layer crinkle paper in the bottom of the tins or boxes, then arrange the cookies in the tins and fill any empty spaces with candies. Close the Christmas tins or boxes and decorate them with ribbons, bows, or twine. Give away to friends and family, and don't forget to enjoy some cookies yourself!!

Use Airtight Containers

Once your cookies have cooled, store them in layers in airtight containers. Separate each layer with a sheet of wax paper to prevent the cookies from sticking together. Do so, and you should be able to store Christmas cookies at room temperature for up to 2 weeks, notes Auxer.

The heaviest cookies should go on the bottom and the lightest should be on top. Make sure that the cookies are packed snugly in the box to avoid them jostling each other during shipping. Put a final layer of bubble wrap or tissue paper on top before putting the lid on.

I put parchment paper in the bottom of each tin, place the cookies in and close it up. Quick tip: If you have smaller cookies (like my truffles), place a cupcake liner in the tin and put the smaller cookies inside. This will keep them from rolling around or getting squished under the bigger cookies.

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

Shortbread and Spritz Cookies

Cookies like shortbread and spritz are great candidates if you want cookies that'll last a while. In the freezer: You can keep shortbread and spritz in the freezer for up to six months.

If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough. Don't overmix the cookie dough ingredients. Cream the butter and sugar for only as long as you need to, usually about 1-2 minutes. Don't begin beating then leave the room with the mixer running.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

Start by outlining the cookie with piping-consistency icing in any color you choose. Then, use flooding-consistency icing to fill the outlined area, starting by flooding around the edges and working your way towards the center. If the flooding is inconsistent in thickness, redistribute the wet icing with a toothpick.

Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze! If you plan to store it for only a few hours or days, there's no need to overwrap the baking sheet; for longer storage, wrap the entire baking sheet tightly with plastic wrap before freezing.

What do you line a cookie tin with? ›

Layer cookies between waxed or parchment paper. This keeps them from sticking together or losing crispness. Metal tins keep cookies firmer than plastic bins.

There's just a few rules to follow before you get baking: -Use steel tins without any kind of coating (no paint, color, etc.) on the inside. Generally speaking, it's ok for the tins to have some sort of finish on the outside, as long as you're not exceeding temperatures of 400 degrees Fahrenheit.

Line Containers

Always line cardboard containers with parchment or waxed paper. And you should make sure that cookies have cooled completely before you package them; the steam given off by warm cookies will make them soggy.

Look for smaller holiday storage ziplock bags — you can just slip a big cookie into a bag, seal it up, and it'll be ready to give! Use scrapbook paper to use to make an envelope for single Christmas cookies. Just fold the paper into an envelope, slide a cookie in, then seal it with a sticker or piece of tape.