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Why I Start Christmas Baking Early
There’s something magical about Christmas baking. The smell of butter and sugar in the oven, sprinkles scattered across the counters, and ribbons waiting to wrap up boxes of cookies—it’s one of my favorite parts of the holiday season. But I learned the hard way that if you wait until December to do it all, it becomes overwhelming instead of joyful. That’s why I start planning in August, and today I’m sharing exactly why that makes the holidays so much smoother.
When I first started baking for the holidays, I thought I could do it all in one big burst of energy in December. Spoiler alert—it was a disaster! My kitchen looked like a snowstorm of flour and powdered sugar, I had late nights, and I felt more stressed than festive. Now, I treat it like a creative project that I get to enjoy slowly. If you’ve tried my Classic Gingerbread Cookies or followed my guide on How to Decorate Christmas Tree Cookies, you know how much I love turning baking into both a tradition and an art form. Starting early gives me the chance to enjoy the process, rather than rush through it.
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How My Cookie Box Tradition Started
This tradition actually started during a year when my budget was tight. I had a long list of people I wanted to thank—friends, neighbors, coaches—and I couldn’t afford fancy gifts. But I could bake. So I filled little boxes with cookies and tied them up with ribbons. To my surprise, those simple homemade boxes were loved more than anything store-bought. People told me how much they looked forward to them, and suddenly I realized I had stumbled onto a new holiday tradition.
Over time, this grew into a full-blown project. My kitchen turns into Santa’s workshop, with trays cooling on wire racks, bowls of royal icing, and rows of filled piping bags. I even move into my photography studio—it becomes a decorating station with bowls of icing lined up like a painter’s palette. Some cookies look picture-perfect, others are a little quirky, but together they tell the sweetest story.
Personal Tip: I always keep extra self-sealing cookie bags on hand. They’re perfect for packaging cookies with strong flavors like peppermint or ginger so they don’t transfer flavor to the rest of the box.
Why I Start in August
One December, I tried to bake everything in two frantic weeks. Let’s just say I was exhausted, my freezer was crammed, and the joy was gone. That was the year I realized: Christmas baking needs a head start.
By beginning in August, I:
- Plan my cookie box list and sketch out which recipes to include.
- Shop for ingredients gradually, avoiding crowded stores in December.
- Mix and freeze dough in September so I can bake stress-free later.
- Gather packaging—boxes, ribbons, and labels—before the shelves are empty.
This pacing keeps the holidays enjoyable instead of chaotic. I’ve shared my breakdown of Bundt Cake Baking Hacks and tips like How to Keep Strawberries Fresh with Vinegar to show how planning ahead saves time and energy.
My Holiday Baking Timeline
To keep everything organized, I divide my holiday baking into stages. Here’s the timeline I swear by:
| Month | Tasks |
| August | Brainstorm recipes, make a gift list, and sketch ideas for cookie boxes. |
| September | Mix and freeze cookie dough in labeled freezer bags. |
| Late Oct-Nov | Bake cookies, cool on wire racks, freeze, and prep packaging. |
| Late Nov-Dec | Decorate with royal icing, sprinkles, and package for gifting. |
Personal Tip: Always plan for a few extra boxes. New friends or last-minute invites always pop up!
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My Baking Essentials
I’ve learned over the years that having the right tools makes the whole process easier and more fun. Here’s what I always keep nearby:
- Measuring spoons & cups – accuracy is key when baking in bulk.
- Glass mixing bowls – sturdy and perfect for large batches.
- Piping bags & tips – decorating is so much easier when you’re well-equipped.
- Cake boxes & twine – because presentation matters as much as taste.
- Freezer bags & Sharpies – for organizing dough and baked cookies.
If you’ve ever read my post on Essential Tools for Perfect Cookies, you know I believe in working smarter, not harder.
Photography Tips for Christmas Cookies
Since I’m a food photographer, I can’t resist snapping a few shots before gifting everything away. Here are my go-to tricks:
- Use natural light in the afternoon to make cookies glow.
- Add festive props like pine sprigs, a cup of cocoa, or even a shiny ornament.
- Capture the process—a dusting of flour on the counter, sprinkles scattered around, or a hand reaching for a cookie tells the real story.
For more on this, check out my blog on Best Background for Video Recipes or 3 Ways Camera Setup for Tasty-Style Video Recipes.
Wrapping It Up
If you’ve ever felt overwhelmed in December, give yourself the gift of time by starting earlier. Even just one batch of cookie dough in the freezer now will feel like magic later. The cookies will be delicious, but it’s really the memories you make along the way that make the holidays unforgettable.
For more festive ideas, try my:
- Chocolate Dipped Peppermint Cut-Out Sugar Cookies
- Green Gingerbread Cookies
- Lemon Blueberry Bundt Cake
- Perfect Packaging for Bundt Cake (works beautifully for cookies, too)
- Classic Cut-Out Sugar Cookies
- Eggnog Bundt Cake
Happy planning, happy baking—and remember: cookies never judge if you enjoy them for breakfast.
I’ve Got Answers
How far in advance can I freeze Christmas cookie dough?
You can freeze most cookie doughs for up to 3 months if they’re wrapped tightly in food wrap and stored in labeled freezer bags. I like to prepare mine in September so they’re ready for stress-free baking in November and December.
How do I keep decorated cookies from sticking together?
Let royal icing dry completely before packaging. Depending on how much icing you use, this can take 4–6 hours or even overnight. If I’m short on time, I switch to chocolate icing since it hardens in about 30 minutes.
What’s the best way to package cookies for gifting?
I recommend using cookie boxes or Bundt cake boxes lined with parchment, then tying them with red and white baker’s twine. For cookies with strong flavors like peppermint, place them in individual self-sealing bags before adding them to the box so flavors don’t mix.
Which cookies are best for holiday cookie boxes?
Cut-out cookies like Classic Gingerbread Cookies, Chocolate Dipped Peppermint Cut-Out Sugar Cookies, or Classic Sugar Cookie Dough for Cutouts are always a hit because they hold their shape. I also like to include something colorful like Green Gingerbread Cookies or citrusy Orange Zest Gingerbread Cookies for variety.
From My Kitchen to Yours
Homemade Food Gift Ideas
- Holiday Grinch Fudge with Red Candy Hearts – Perfect for Gifting
- Chocolate Cookies with Peppermint Chips
- No Bake Christmas Wreath Made with Chocolate Covered Pretzels
- Swirled Chocolate and Peanut Butter Fudge – No Bake Treat
- How to Wrap Homemade Fudge for Christmas and Birthdays
- How to Make Eggnog Fudge (Easy Holiday No Bake Recipe)
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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