Christmas Cookie Box Ideas: My 2018 Cookie Map (The Vintage Year)

Every holiday season, right when the flour starts flying and the kitchen counters disappear under a layer of powdered sugar, I do one thing that keeps me sane. I make a Cookie Map.

It has become a non-negotiable tradition for me. Before I pack up the tins for friends, family, and neighbors, I lay out one of every single cookie I’ve baked that year. I place them on a sheet of parchment paper, number them, and take a photo. It’s my way of acknowledging the work, checking the balance of flavors, and—let’s be honest—it keeps me organized in the middle of the holiday chaos.

Today, I’m taking you back to 2018.

Looking back at this specific collection, I call it my “Vintage Year.” There were no fancy royal icing designs or trendy flavors this year. The 2018 map was all about old-school bakery classics: rich Italian almond pastes, crunchy dunking cookies, and festive red-and-green jams. It was simple, rustic, and incredibly delicious.

If you are looking for Christmas cookie box ideas that feel traditional and elegant, this 2018 collection is the perfect template to follow.

Why You Need a “Cookie Map”

If you are planning a large holiday baking marathon, thinking in terms of a “Map” changes everything. Instead of just baking random batches of whatever sounds good, you start to see the gaps.

Do I have too much chocolate? (Impossible, but still). Do I have enough fruit flavors? Is everything soft, or do I need some crunch?

In 2018, I focused heavily on texture. You’ll see that for every soft, cakey cookie (like the Italian Lemon Drop Cookies), there is a crunchy counterpart (like the Cherry Almond Biscotti). This balance is what makes a cookie box exciting to eat.

The 2018 Cookie Map: A Deep Dive

Here is the official lineup of the 19 cookies that made the cut in 2018. Whether you want to recreate the whole box or just find one new favorite, here is the breakdown.

1. Fruit Ribbons (Split Seconds)

We started the map with a splash of color at the #1 spot. These are classic slice-and-bake logs, often called “Split Seconds” because they are so much faster to make than individual thumbprints. They are filled with a tart raspberry jam and drizzled with a simple glaze.

• Why they work: They look like little wrapped gifts and add a jewel-toned red to the box.

2. White Chocolate Dipped Ginger Snaps

The perfect balance of sugar and spice. These soft molasses ginger cookies are dipped in creamy white chocolate to tame the heat, then finished with a festive holly berry sprinkle.

3. Pistachio Cookies

These soft, pudding-based cookies are a staple in my kitchen. Their pale green color is completely natural (thanks to the pistachio pudding mix!), and they stay incredibly soft for days. They require zero chilling, which makes them a “save the day” cookie when you are running behind schedule.

4. Peanut Blossoms

Is it really Christmas without a Hershey’s Kiss pressed into a peanut butter cookie? These are the first ones the kids grab. The trick is to keep them slightly underbaked so the cookie stays soft against the snap of the chocolate.

5. Jelly Sticks

These are the showstoppers. Made with real almond paste and piped into ridges, they are sandwiched with raspberry jam and dipped in chocolate. They taste exactly like the expensive cookies you buy by the pound at an Italian bakery.

• Baker’s Tip: You must use real almond paste, not marzipan, to get that authentic texture.

6. Rocky Road Fudge

To break up the cookie textures, I always include candy. This fudge is packed with marshmallows and nuts for a chewy, crunchy bite. It’s a great way to use up leftover chocolate and nuts from other recipes.

7. Thumbprints

Classic, buttery, and rolled in chopped nuts. I fill mine with red jam to keep the holiday theme going, but apricot preserves work beautifully too. The nut coating gives them a lovely crunch that contrasts with the soft center.

8. Christmas Crack

Warning: These are addictive. It’s the famous recipe using saltine crackers coated in caramel and chocolate. I usually break them into jagged shards to fill in the empty gaps in my cookie tins. They provide that necessary salty-sweet crunch.

9. Cuccidati (Sicilian Fig Cookies)

The Italian heavy hitter. These are filled with a complex mix of dried figs, nuts, honey, and spices, all wrapped in a tender dough and glazed. They are a labor of love but worth every second of effort.

10. Cherry Almond Biscotti

This was my “breakfast cookie” of 2018. Packed with red and green glacé cherries, they are twice-baked for a serious crunch that holds up to dunking in hot coffee. The stained-glass look of the cherries is pure nostalgia.

11. Chocolate Crinkles

Fudgy, brownie-like centers with a snowy powdered sugar coating. They add a beautiful black-and-white visual contrast to the platter.

12. Truffles

Rich chocolate ganache balls rolled in festive sprinkles. These are bite-sized and perfect for tucking into small spaces in your gift boxes where a full cookie won’t fit.

14. Snow Balls (Russian Tea Cakes)

Buttery pecan balls rolled in powdered sugar. They look like little snowballs and melt in your mouth. You might know them as Mexican Wedding Cookies, but in our house, they are always Snowballs.

15. Pignoli Cookies

The most luxurious cookie on the map. These are chewy almond macaroons rolled in golden pine nuts. They are naturally gluten-free and absolutely decadent. If you want to impress your guests, this is the cookie to make.

16. Oatmeal Craisin Cookies

My “Kitchen Sink” cookie for 2018. These are loaded with texture: chewy oats, tart dried cranberries, crunchy walnuts, and creamy white chocolate chips. They are hearty and comforting.

17. Wine Cookies

A vintage recipe (#17 on the map!) made with white wine and anise seeds. They are crunchy, knotted, and perfect for dunking. These are unique because they use oil instead of butter, giving them a distinct snap.

18. Craisin Pistachio Biscotti

This was a variation of my Cherry Almond Biscotti (#10). I used the exact same base dough but swapped the cherries for dried cranberries and pistachios. It creates a more sophisticated, slightly tart flavor profile.

19. Ciambelline (Anginetti)

We finished the map with soft, cake-like Italian cookies covered in a sweet glaze and sprinkles. These are like little pillows of comfort food.

Tips for Packing Your Cookie Box

Once you have baked your way through the map, packing is the final step.

1. Heavy on the Bottom: Place the sturdy Biscotti and Wine Cookies at the bottom of the tin.

2. Separate Flavors: Strong flavors like the Peanut Blossoms or anything minty should be kept in cupcake liners so they don’t make the other cookies taste like peanut butter.

3. Fill the Gaps: Use the Truffles and Christmas Crack to fill in any empty space so the cookies don’t slide around during delivery.

I hope this trip back to 2018 inspires your baking this year! There is something so satisfying about seeing them all laid out together.

Which cookie from the 2018 map is your favorite? Let me know in the comments below!