Cookies are one of the easiest homemade food gifts to give during the holidays, but want something even easier? Give this White Chocolate Chip Cookie Dough!
So here’s the deal: you want to give a homemade food gift to someone this Christmas.
You’re thinking cookies. You’re thinking bread. Maybe even fudge or peanut brittle. [all great choices…I’ll wait for my package to arrive]
Well, today I’m sharing one of the easiest ways to give a Christmas treats to someone special: cookie dough! All you have to do is mix it up, put it in a container, print off some instructions and it’s good to go. No heating up the kitchen. No overbaked cookies. Better yet, no BURNT COOKIES.
All you have to have is mixing skills. And be able to read a recipe. Ready?
Now, beyond mixing up your cookie dough [seriously, you can use any recipes, but I have the white chocolate chip cookie dough recipe at the end of this post], you will need something to put it in. I picked up these pint-sized containers with lids at Smart and Final, which work great for holding cookie dough.
When you give your cookie dough gift to someone, you have to include something that tells them how to bake the cookies. You can do it any way you would like. Some ideas:
- write it directly on the container
- use large sticky tags and write on those and stick on the top
- list the instructions on a tag and tie it on the container
My preferred method: make a label!
I have provided a free printable label below for you to print for your cookie dough. They are 3 1/2″ in diameter, which is perfect for the pint size containers I bought from Smart & Final.
Just click on the image below to open these labels as a PDF file that you can save to your computer or print directly.
The label was printed on white cardstock and cut out. Using a tape runner (you could use other adhesives), I added a bit of adhesive around the edge of the lid to allow the ribbon to attach easier. It was tied simply with a knot. I also used the tape runner to secure the label on the top of the lid. An extra bit of ribbon was tied and secured to the top of the label on the lid, under the title, but before the instructions.
Here’s the recipe — it’s enough for 2 full pints of cookie dough with a little bit of extra. Just bake those up and enjoy for yourself!
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened (2 sticks)
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 teaspoons vanilla
- 2 large eggs
- 2 cups white chocolate chips (12 ounces)
- Stir together flour with baking soda and salt; set aside.
- In large mixing bowl, beat butter, sugar and brown sugar on medium speed until creamy. Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips by hand.
- Pack into 2 pint sized containers. You may have a bit of extra cookie dough -- bake it up and enjoy!
Preheat oven to 375 degrees F.
Drop by tablespoon onto ungreased cookie sheets.
Bake for 9 to 11 minutes or until golden brown.
Recipe based upon a Chocolate Chip Cookie recipe on a Ghiradelli Chocolate bag.
The dough will keep well for 3-5 days in the refrigerator, so I recommend making just prior to giving. If the cookie dough won’t be used within 3-5 days, I would recommend freezing for up to 3 months. If using containers such as the ones I used, I would wrap them well in plastic wrap before freezing. When ready to use, allow dough to thaw and prepare as usual.