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Lidded Cookie Jar


Stoneware cookie jar with lid. Approximately 10″ high and 7″ in diameter. Available in our Landmark glaze.

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Stoneware Lidded Cookie Jar

Stoneware cookie jar with lid. Approximately 10″ high and 7″ in diameter. Available in our Landmark glaze. This artistic and high-quality cookie jar is ready to fill with your favorite cookies from classic sugar cookies to holiday treats. Like classic sugar cookies (recipe below).

Classic Sugar Cookies

  • Active Time

    45 minutes

  • Total Time

    2 hours 30 minutes (not including decorating)


Makes 2 to 3 dozen cookies

Sugar cookies:

2½ cups all-purpose flour
¾ tsp. kosher salt
1½ sticks (¾ cup) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp. vanilla extract

Decorating icing:

1 (1 lb) box of powdered sugar
4 tsp. powdered egg whites (not reconstituted)
⅓ cup water
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract
Gel food coloring (optional)
Special Equipment: 3- to 4-inch holiday cookie cutters; several small heavy-duty sealable plastic bags (not pleated) if icing cookies; sanding sugar and dragées (for decorating, optional)
  • Whisk together flour and salt in a small bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a hand mixer. Beat in egg and vanilla. Reduce speed to low and add dry ingredients, mixing until just combined.
  • Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Roll out 1 disk of dough (keep remaining dough chilled) into an 8½-inch round (¼ inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from the dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
  • Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.
  • Meanwhile, gather scraps and chill until the dough is firm enough to reroll for 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.
  • Do Ahead: Dough can be chilled for up to 3 days. Baked cookies are, layered between sheets of wax paper or parchment, in an airtight container at room temperature for 1 week.

Decorating icing:

Beat together all ingredients except food coloring in a large bowl with an electric mixer at moderate speed until just combined, about 1 minute. Increase speed to high and beat icing, scraping down the side of the bowl occasionally, until it holds stiff peaks, about 3 minutes in a standing mixer or 4 to 5 minutes with a handheld.

Note: If you plan to spread (rather than pipe) icing on cookies, stir in more water, 1 teaspoon at a time, to thin to desired consistency.

Transfer ¼ cup icing to a small bowl for each color and tint with food coloring. Spoon each color icing into a sealable bag, pressing out excess air, and snip a ⅛-inch opening in 1 bottom corner of the bag. Twisting the bag firmly just above the icing, decoratively pipe icing onto cookies. Decorate with sanding sugar and dragées, if using. Let icing dry completely (about 1 hour) before storing cookies.

Save in your Lidded Cookie Jar

Now that your cookies are done. Save the leftovers in your Lidded Cookie Jar!

*Recipe published December 2005 issue of ‘Gourmet

Looking for more cookie recipes? Check out the Epicurious article on 83 of the best cookie recipes!

Additional Information
Weight 10.0 lbs
Dimensions 14.0 × 14.0 × 14.0 in
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