Edible Christmas Gifts
It’s no secret that good food is the key to just about anyone’s heart, and when it comes to gift-giving, nothing beats a tasty homemade treat that’s as thoughtful as it is delicious. A homemade food gift is something everyone is sure to appreciate, especially those who love to cook. We’ve gathered some simple and creative ideas to delight everyone on your list—from infused olive oils and zesty citrus salt to festive holiday cookies and spicy hot cocoa. Not only are these homemade treats fun to make, they also serve as the perfect gift for teachers, coworkers, family and friends. Dress up your treats in creative packaging, finish with festive ribbons and a personalized tag, and your homemade creations are sure to be the most eye catching—and irresistible—gifts under the tree. Both thoughtful and easy to make, here are a few of our favorite edible holiday gift ideas that are sure to delight everyone on your list.
Mason Jar Sugar Cookies
Ingredients
In the Mason Jar:
• 1 (17.5 ounce) package sugar cookie mix
• 3 tablespoons all-purpose flour (helps cookies hold their shape)
• Small craft ornament (for sprinkles)
• Holiday sprinkles
• Small holiday cookie cutter (if desired)
Add Later:
• 8 tablespoons unsalted butter (1/2 cup melted butter)
• 1 large egg
• 1/2 tablespoon vanilla extract
Instructions
1. For sprinkle-filled ornament: Pour sprinkles into a food safe, or cleaned and completely dried, small clear ornament.
2. In the Mason jar: Dump the entire sugar cookie mix into the jar. No need to compress it. Add in the flour on top. Seal the jar, add a ribbon with a miniature whisk (if desired), a miniature cookie cutter (if desired), and a small sprinklefilled ornament. Attach a free printable recipe attachment (or the following directions).
3. Attach recipe: Preheat the oven to 350 F. Add the Mason jar mix, melted butter, egg and vanilla extract. Stir until combined. Roll the dough on a lightly floured surface until a soft dough forms. Cut with cookie cutters and place one inch apart on a parchment lined sheet pan. If desired, add sprinkles on top before baking. Bake for 5 to 7 minutes, or until edges are light golden. Cool for 2 minutes on sheet pan before moving to cooling rack.
Homemade Vanilla Extract
Ingredients
• 5-6 whole grade “A” Madagascar bourbon vanilla beans
• 375 milliliters of vodka (375 ml bottle of Tito’s Handmade Vodka)
Instructions
1. Split open each of the vanilla beans to expose seeds.
2. Drop whole vanilla beans into a clean 375 ml bottle.
3. Seal the bottle, and let the vanilla beans infuse in vodka for at least 6 weeks. For best flavor, wait 6 to 12 months before using.
To Use
• Use for baking, cocktails, coffees or as you would with a store-bought vanilla extract.
Spicy Mexican Hot Cocoa
Ingredients
• 1 cup dry/powdered milk
• 1 cup unsweetened cocoa
• 1 cup sugar
• 1 heaping tablespoon cinnamon
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• Pinch of cayenne pepper
• 1 bag Hershey’s Cinnamon Chips
• 1 bag chocolate mini morsels
• 1 bag mini marshmallows
Instructions
1. Combine the first seven ingredients (through cayenne) in a large bowl and mix well.
2. Fill a clean, dry quart-size mason jar 2/3 full of cocoa mix. Top with chocolate mini morsels, cinnamon chips and marshmallows.
3. Attach instructions: To enjoy, add two heaping tablespoons of dry mix to the bottom of a large mug. Fill with boiling water and mix. Top with mini chocolate chips, cinnamon chips and marshmallows. Let cool and enjoy!
Citrus Salt
Ingredients
• 1/2 cup kosher or flaky sea salt
• 1 to 3 tablespoons fresh citrus zest, to taste (lemons, limes, oranges or a mix)
Instructions
1. Wash and thoroughly dry the citrus fruit. Using a microplane or fine grater, remove only the colorful outer zest, being careful to avoid the bitter white pith underneath.
2. In a small bowl, combine the salt and the fresh citrus zest. Use your fingertips to rub the zest into the salt vigorously. This action helps release the fragrant essential oils and disperses the zest evenly throughout the salt until it feels like damp sand.
3. Spread the salt mixture in a thin, even layer on a baking sheet lined with parchment paper. Place in a preheated oven at 200 F for about 45 to 60 minutes, or until the zest is completely dry and brittle. Stir the mixture halfway through to ensure even drying. (alternatively, you can let it sit out at room temperature for 1 to 2 days)
4. Once completely cooled, store the finished citrus salt in an airtight container or glass jar in a cool, dry place for up to 3 to 6 months.
Rosemary Garlic Infused Olive Oil
Ingredients
• 2 cups (460 ml) extra virgin olive oil (from Bodacious)
• 2 cloves fresh garlic
• 4-5 springs fresh rosemary
Instructions
1. Wash and thoroughly dry rosemary sprigs. You don’t want any water on them when they go in with the oil.
2. Peel garlic cloves.
3. Add garlic gloves, rosemary sprigs and olive oil to a saucepan, and gently heat to around 150 F. Maintain gentle warmth for 5 to 10 minutes (never exceeding 200 F).
4. Remove from heat and let cool completely for about 2 hours.
5. Strain through cheesecloth, and transfer to sterilized bottle with airtight seal or lid.
6. Store in a cool, dark place. Your hot infused creation will stay fresh for 3 to 4 weeks.