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Perfect Edible Advent Calendar Recipe with 24 Numbered Cookie Boxes Made Easy

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Create a festive and interactive holiday tradition with these buttery, lightly spiced cookie boxes numbered 1 to 24, perfect for a countdown to Christmas. This recipe combines simple ingredients and easy steps to make charming edible advent calendar boxes.

Ingredients

Scale
  • 3 cups (375 g) all-purpose flour
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Powdered sugar (for dusting, optional)
  • Royal icing ingredients: powdered sugar, meringue powder, water (for numbering and decorating boxes)

Instructions

  1. Cream butter and sugar: In a large bowl, beat 1 cup (227 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 3-4 minutes.
  2. Add eggs and vanilla: Beat in 2 large eggs (room temperature) one at a time, followed by 1 teaspoon vanilla extract. Mix until combined but avoid overmixing.
  3. Combine dry ingredients: In a separate bowl, whisk together 3 cups (375 g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
  4. Mix dry into wet: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Add a tablespoon of flour at a time if dough is sticky.
  5. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll and cut shapes: Roll dough to about ¼-inch (6 mm) thickness on a lightly floured surface or silicone mat. Cut out 24 box shapes with tabs for folding using a template or ruler.
  8. Bake: Place cookie pieces on baking sheets and bake for 10-12 minutes until edges start to turn golden.
  9. Cool: Transfer cookies to wire racks to cool completely.
  10. Assemble boxes: Gently bend tabs and use royal icing as glue to assemble each box. Hold pieces together briefly until set.
  11. Decorate and number: Prepare royal icing and pipe numbers 1 through 24 on each box. Let dry for several hours or overnight.

Notes

Chilling the dough is essential for clean cuts and sturdy boxes. Use a ruler or template for consistent box sizes. Warm tabs slightly if they crack when bending. Let royal icing dry completely before stacking boxes. Store assembled boxes in airtight containers at room temperature for up to 5 days or freeze unassembled shapes for up to 3 months.

Nutrition

Keywords: edible advent calendar, holiday cookies, numbered cookie boxes, Christmas countdown, spiced sugar cookies, festive baking, royal icing decoration

Find it online: https://bitematrix.com/perfect-edible-advent-calendar-recipe-with-24-numbered-cookie-boxes-made-easy/