How to make your own fully-edible cookie advent calendar by Constellation Inspiration.
What you will need:
Your favorite sugar cookie dough (I made a double batch to make sure I do not run out of dough)
A large baking sheet
Square cookie cutter (for the windows)
Assorted cookie cutters (for the inserts)
Royal icing and other cookie decorations
Make your favorite sugar cookie or shortbread dough according to the instructions, divide the dough into two equal portions, and chill the dough until firm. After chilling, roll out one portion of the dough into a rectangle that 1/4-inch in thickness. With a ruler or measure tape, measure out a large rectangle. I made my calendar 13 x 15 inches. Trim off the excess dough and transfer rectangle to a large baking sheet lined with parchment paper. It is important to transfer the dough the the baking sheet BEFORE punching out the windows. If the dough has softened at this point, return the baking sheet to the freezer and chill for 10 minutes.
Using a square cookie cutter (I used a 2-inch square cutter), punch out 25 squares in a 5-by-5 pattern from the bottom of the rectangle, allowing an equal amount of space between each square. This will leave enough room to write 'DECEMBER' at the top of the calendar when decorating. Once the frame has been shaped and windows have been cut, return baking sheet to freezer and chill for at least 15 minutes before baking. A chilled dough means less expanding in the oven and we want the cookie to retain its shape. Gather and re-roll the dough leftover from punching out the windows and wrap in plastic wrap and allow dough to chill in the refrigerator.
While the frame is chilling, roll out the second portion of dough (not the one you just gathered from making the frame) use the same square cookie cutter to cut 25 squares for the doors and place on a baking sheet. Use the remaining dough you just rolled out and the dough you have been chilling to cut out 25 cookies that will be behind each of the doors.
Bake the chilled frame, doors, and cookie inserts according to the instructions of your favorite recipe. Keep an eye on the frame when it is baking because the thin borders of the calendar will take less time than the other cookies. Remove from oven when ready and allow the cookies to cool completely before decorating.
Decorate the cookies and allow cookies to fully dry before assembling the calendar. You do not want to place a door on top of a cookie that has not fully dried.
Once cookies have fully dried, place cookie inserts into each cavity of the calendar. Gently place the doors on top of each cookie. Admire all your hard work. Then enjoy!