Baking with Black Box.

The holiday cookie & wine pairing guide.

Got a family holiday cookie recipe that’s been shared from generation to generation? Or maybe you’re ready to put on your baking hat and craft something new? No matter what your holiday baking plans are, just set your oven to 350, and give these cookie recipes and wine pairings a try.

Chardonnay and sugar cookies.

It's not the holidays without this holiday classic. Nothing pairs better with the sugar cookie's sweet flavor than the creamy, balanced notes of Black Box Chardonnay.

INGREDIENTS

Makes approx. 3 dozen cookies
3 cups all-purpose flour
2 tsp baking powder
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
½ tsp salt
INSTRUCTIONS

In a large bowl, whisk together flour, baking powder and salt. Set aside. Using a hand beater or electric mixer, cream butter and sugar together until fluffy. Add egg and vanilla and continue to mix until combined. Slowly add the dry ingredients to the wet mixture and mix until a dough is formed. Separate the dough into two halves, wrap each half in wax paper or saran wrap, mold into a disk and chill in the refrigerator for 1-2 hours. (NOTE: Chilling the dough will help the cookies keep their shape.)

When dough is chilled, preheat oven to 350℉. Dust a clean, flat surface with flour and roll out one of the dough halves to ¼ inch thickness. Continue to add flour to top and bottom of rolled out dough as necessary to combat stickiness. Use your favorite holiday cookie cutters to cut out shapes before carefully transferring cookies to a lined, greased baking sheet (we like to use a spatula for this.) Bake cookies until edges just begin to golden—this could take anywhere from 8 to 15 minutes, depending on the size of your cookies. Keep a close watch. Cool completely on a wire rack before decorating.

Cabernet Sauvignon and chocolate chip.

Whether you like to double up the chips, add vanilla icing, or make the cookie itself chocolate, Black Box Cabernet Sauvignon is the pairing made for chocolate chip cookies. With hints of berry, this bold, full-bodied wine makes every bite rich and balanced.

INGREDIENTS

Makes approx. 2 dozen cookies
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar
2 large eggs
2 tsp vanilla extract
2 cups (one bag) semi-sweet chocolate chips
INSTRUCTIONS

In a large bowl, whisk together flour, baking soda and salt. Set aside. Using a hand beater or electric mixer, cream butter, sugar and brown sugar together until fluffy. Add eggs and vanilla and continue to mix until combined. Slowly add the dry ingredients to the wet mixture and mix until a dough is formed. Carefully fold in chocolate chips. Cover dough and chill in the refrigerator for 1-2 hours (or overnight.)

When dough is chilled, preheat oven to 350℉. Allow dough to sit at room temperature for 10 minutes before scooping large spoonfuls and arranging them 2 inches apart on a lined, greased baking sheet. Bake for about 10 minutes, but keep a close watch. Cookies are ready when edges just begin to brown. Cool completely on a wire rack before decorating.

Buttery Chardonnay and snickerdoodle.

Bite into a snickerdoodle cookie and you’ll get that sweet, cinnamon-spice flavor that melts in your mouth. And when you pair it with a sip of Black Box Buttery Chardonnay, it gets even better. With its rich, creamy finish, and hints of vanilla and baked apple, together they make for a warm flavor combo that’s practically holiday magic.

INGREDIENTS

Makes approx. 3 dozen cookies
3 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
½ tsp salt
1 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
2 tsp vanilla extract
INSTRUCTIONS

In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside. Using a hand beater or electric mixer, cream butter and brown sugar together until fluffy. Add egg and vanilla and continue to mix until combined. Slowly add the dry ingredients to the wet mixture and mix until a dough is formed. Separate the dough into two halves, wrap each half in wax paper or saran wrap, mold into a disk and chill in the refrigerator for 1-2 hours. (NOTE: Chilling the dough will help the cookies keep their shape.)

When dough is chilled, preheat oven to 350℉. Dust a clean, flat surface with flour and roll out one of the dough halves to ¼ inch thickness. Continue to add flour to top and bottom of rolled out dough as necessary to combat stickiness. Use your favorite holiday cookie cutters to cut out shapes before carefully transferring cookies to a lined, greased baking sheet (we like to use a spatula for this.) Bake cookies until edges just begin to golden—this could take anywhere from 8 to 15 minutes, depending on the size of your cookies. Keep a close watch. Cool completely on a wire rack before decorating.

What combo are you craving?

Bring a little extra something sweet to your holidays with a batch of your favorite, paired with Black Box wine. Don’t forget to tag us @BlackBoxWines when you do!