Comments on: Seeking your favorite cookie swap recipes

By: Shannon

Shannon — Tue, 18 Dec 2012 02:33:15 +0000

For cookie swaps I generally go for something really simple but totally delicious. I am normally the only vegan, so I generally tell people after they have given the cookies a chance with an open mind!

By: Sarah

Sarah — Mon, 10 Dec 2012 22:59:44 +0000

First of all I have to say I am so glad for this post! I have a little more free time this year and was just thinking about expanding my Christmas cookie offerings. Perfect timing!

The past couple Christmases I’ve made:
1. White chocolate raspberry cookies
http://www.bhg.com/recipe/desserts/white-chocolate-and-raspberry-cookies/
Note: make a nice-sized indent in the center before baking to allow for a better jam-to-cookie ratio

2. Caramel macchiato cookies
http://www.bettycrocker.com/recipes/caramel-macchiato-thumbprints/7656d83b-cc23-4d84-89ba-f7341602f0c6
Note: I find that making these like regular cookies with chocolate & caramel drizzled on top gives a more balanced flavor… making thumbprints & filling them with caramel makes it overly sweet. Also, this year I will try substituting Starbucks VIA instead of the instant espresso, I think we’ll like them even more.

3. Not a typical “cookie” but we absolutely LOVE these cinnamon-pistachio meringues (can be finicky with our WA weather though)
http://blog.amyatlas.com/2009/09/23/cinnamon-pistachio-meringue-recipe/
For the holidays, I like to pipe them out into little zigzag Christmas trees :)

4. I know this falls into the candy category, not cookies, but I totally second JennyBakes on the Martha Stewart gingerbread caramels! The recipe makes a HUGE amount and they are absolutely incredible!
http://www.marthastewart.com/338994/gingerbread-caramels
Note: I find that pulling them up off the cookie sheet & cutting with kitchen shears is the fastest & easiest way to make your pieces, and since I always forget to order wrappers in time, we just cut up stacks of parchment paper, roll a caramel in each one, and twist the ends.

By: Alex

Alex — Mon, 10 Dec 2012 15:00:17 +0000

Spritz cookies. I love my cookie press, it’s so easy and fast to use and everyone is always impressed with how the cookies look. I can get 20 different shapes from it and the cookies look so nice, I’ll sprinkle sugar on them or leave them plain. And, who doesn’t love a good butter cookie?

By: Ekho

Ekho — Mon, 10 Dec 2012 13:49:33 +0000

I went with trendy this year- salted caramel chocolate thumbprint cookies. They were the winners :)

http://simonsonwomen.blogspot.com/2012/12/chocolate-caramel-thumbprint-cookies.html

By: Meghan

Meghan — Mon, 10 Dec 2012 00:06:03 +0000

For cookie swaps, I like going with showstoppers. These Surprise Package cookies are always popular (there’s an Andes Candy inside each one).

http://www.tasteofhome.com/recipes/Surprise-Package-Cookies

For our local Christmas cookie competition, I’m making Cherry Snowball cookies, a cookie with a cherry inside and covered in coconut.

By: Megan P

Megan P — Sun, 09 Dec 2012 20:31:11 +0000

My go to is cranberry pistachio biscotti. They’re a pretty red and green for christmas and easy since you just make a giant loaf and slice it. Not sure if this is the exact recipe I have been using, but it looks really similar… http://allrecipes.com/recipe/cranberry-pistachio-biscotti/

By: JennyBakes

JennyBakes — Sun, 09 Dec 2012 19:44:13 +0000

This year I’m making chocolate peppermint cookies (Everyday with Rachel Ray’s hot chocolate cookies, mixing in Trader Joe’s peppermint bark bits and skipping the marsh/choc topping), Oregon cookies (hazelnut thumbprints with marionberry jam), and Martha Stewart’s gingerbread caramels, which are fantastic! http://www.marthastewart.com/338994/gingerbread-caramels

By: Michelle

Michelle — Sun, 09 Dec 2012 05:32:07 +0000

I often make mocha snowballs (akin to a pecan sandie, but no nuts and a bit of coffee flavor), or chocolate crinkles (a MS recipe from one of her cookie special edition publications) for cookie swaps. I find cookies that are shaped in a ball are a nice medium between bar cookies and cut-out cookies. I use a scoop to portion them out for even baking (it goes so fast too), then I roll them to insure a good shape.

By: Dinah Sanders

Dinah Sanders — Sun, 09 Dec 2012 03:23:04 +0000

Joe, the baker in the household, swears by Mrs. Sigg’s Snickerdoodles http://allrecipes.com/recipe/mrs-siggs-snickerdoodles/

He’s been bringing them to a holiday cookie swap for years and they’re always gone into people’s bags halfway through the party.

By: Kay

Kay — Sat, 08 Dec 2012 16:56:48 +0000

I like to make an Italian Chocolate-Hazelnut Cookie that is glazed with a white wine powdered sugar mixture. They are super tasty and were a famed cookie of my husband’s grandmother (the family is happy that someone still makes them). They are always a hit.

By: Laura B

Laura B — Sat, 08 Dec 2012 15:01:15 +0000

These espresso chocolate shortbread cookies from Smitten Kitchen are always a hit! Plus easy make the dough ahead:

http://smittenkitchen.com/blog/2007/12/espresso-chocolate-shortbread-cookies/

By: G.

G. — Sat, 08 Dec 2012 04:11:26 +0000

Glazed Lemon Cookies from Real Simple. The glaze is SO GOOD but the cookies really don’t need as much as the recipe suggests.

http://www.realsimple.com/food-recipes/browse-all-recipes/glazed-lemon-cookies-00000000007540/index.html

By: megan v

megan v — Sat, 08 Dec 2012 01:32:40 +0000

These pistachio cranberry icebox cookies look great and are really easy. Always a hit on my cookie plates!
http://www.epicurious.com/recipes/food/views/Pistachio-Cranberry-Icebox-Cookies-236664

By: megan

megan — Sat, 08 Dec 2012 01:08:53 +0000

I’m going to add this one that friends on Twitter like and just happens to be gluten-free: http://www.epicurious.com/recipes/food/views/German-Cinnamon-Stars-Zimtsterne-103995

Thanks @gfrancie and @vellumblue !

By: cakest

cakest — Fri, 07 Dec 2012 23:53:39 +0000

Seconding snickerdoodles! In fact you inspired me to post the recipe I use. People demand these cookies from me every year. http://www.thecakest.com/cake-caker-cakest-1/2012/12/7/ultimate-snickerdoodles-no-joke

I love those cookie cutters! Do you have any tips for the rolled-out-cut-cookies-impaired? Mine always fall apart before baking or break after. Not thick enough?

By: marilynr

marilynr — Fri, 07 Dec 2012 22:10:39 +0000

Santa’s Whiskers. They are a refrigerator cookie with rum extract in it. Also, red and green cherries, walnuts. The logs of dough are coated with coconut (which I assume are the whiskers), and the logs of dough sit in the refrigerator until needed. Then they are sliced and baked.

By: Marilyn C. Cole

Marilyn C. Cole — Fri, 07 Dec 2012 21:22:12 +0000

I LOVE those Chewy Chocolate Ginger cookies from Adrienne (and MS) above.

If I’m pressed for time, I’ll either do the classic chocolate toffee cookies on saltines (here’s a good one: http://theeverygirl.com/feature/holiday-week-five-top-baking-bloggers-share-their-favorite-dessert-recipes/) or the new classic, rolos on a pretzel melted in the oven with a pecan then smooshed on top.

If I’m trying to be FANCY, I’ll go for one of these two MS recipes that are fabulous:

http://www.marthastewart.com/315628/gingerbread-snowflakes
http://www.marthastewart.com/318365/candy-stripe-cookie-sticks

Both work-intensive, but delicious and beautiful.

One more that’s a nice medium-ish (roll and bake!) cookie effort, but with ridiculous deliciousity:

http://smittenkitchen.com/2008/11/chocolate-toffee-cookies/

By: sara

sara — Fri, 07 Dec 2012 20:46:08 +0000

I love these red velvet peppermint blossoms – super cute, easy to make, and really tasty:
http://cupcakemuffin.blogspot.com/2011/12/red-velvet-peppermint-blossoms.html

By: growler

growler — Fri, 07 Dec 2012 19:47:44 +0000

Swedish ginger cookies. The secret ingredient? Bacon fat! http://www.nytimes.com/2005/12/04/style/t_h_2290_2291_talk_cookie_.html?_r=1&oref=slogin

I like to get fancy with caramel cashew cookies and Earl Grey cookies, both from Martha recipes. They taste fantastic and impress people.

http://www.marthastewart.com/286967/earl-grey-tea-cookies

http://www.marthastewart.com/316696/cashew-caramel-cookies?autonomy_kw=cashew%20caramel&rsc=header_2

Also, taralles (old Italian recipe). They are a pain to make and take a long time, but they are good.

http://www.guideposts.org/recipes/cookie-recipes-taralles

By: Alicia

Alicia — Fri, 07 Dec 2012 19:23:05 +0000

I have other favorites (Zimtsterne, Polvorones) but the one I get the best comments on and demands for on an annual basis is this ginger/spice/molasses cookie: http://www.epicurious.com/recipes/food/views/Ginger-Spice-Cookies-103156

It’s the perfect crunchy-outside/soft-chewy inside texture. I use all butter and extra ginger but you wouldn’t have to.

By: megan

megan — Fri, 07 Dec 2012 19:20:59 +0000

These all look amazing!

By: Jet Harrington

Jet Harrington — Fri, 07 Dec 2012 19:14:10 +0000

I make a lot of different ones, depending on the audience. I am celiac , so all my recipes have to be gluten-free and this ensures I have something to eat at the party. Yay!

My family traditional favourite is this one: http://scatterbeams.com/2009/12/11/the-holy-grail-of-christmas-treats/

And recently I brought these to a ladies weekend in the mountains. I was accused of working too hard. Seriously. These are that good, that impressive, and could NOT be easier. Thank you, Laura Mayes.
http://thequeso.com/the-easiest-cookies-ever-so-easy-they-arent-even-cookies-but-they-are-excellent/

By: Sarah

Sarah — Fri, 07 Dec 2012 19:13:34 +0000

Oops, link to Smitten’s 7 layer cookies http://smittenkitchen.com/blog/2008/12/seven-layer-cookies/

By: Sarah

Sarah — Fri, 07 Dec 2012 19:12:57 +0000

I love Smitten’s 7 layer cookies. They are some of the most delicious and most impressive cookies I have made. Although they are a lot of effort (mostly a lot of waiting), one pan makes a lot of little cookies.

By: Nishta

Nishta — Fri, 07 Dec 2012 19:09:24 +0000

I love those over-the-mug cookie cutters! I like making these cardamom shortbread cookies: http://bluejeangourmet.com/2010/11/05/cardamom-shortbread-cookies/

They are great with a cup of tea and are fun to cut into all different shapes.

By: Elizabeth

Elizabeth — Fri, 07 Dec 2012 17:49:08 +0000

Last year I made these chocolate-dipped shortbread for a cookie swap:
http://savorysaltysweet.com/2011/12/08/chocolate-dipped-lime-shortbread/
I mixed half of the cookie dough with lime zest, and the other half with chopped up crystallized ginger. They were a big hit all around–a slice and bake cookie with a little extra something to make them special.

By: Andie

Andie — Fri, 07 Dec 2012 17:22:42 +0000

Correction- the Gooey Chocolate recipe is here:

http://www.pauladeen.com/recipes/view2/chocolate_gooey_butter_cookies/

By: Andie

Andie — Fri, 07 Dec 2012 17:21:44 +0000

I usually make a No Bake Chocolate Oatmeal cookie like this one (sans peanut butter because of a nut allergy in the famiily): http://www.cooks.com/rec/view/0,2310,154177-234202,00.html

This never fails to win accolades and is gluten free for my celiac buddies (they snatch them up quick!).

However, my favorite cookie is one my grandma made “by feel” and never wrote down. There is a bit of trick in getting these cookies done enough but still gooey. The best imitation of her recipe that I’ve found is here:
http://www.cooks.com/rec/view/0,2310,154177-234202,00.html

So glad you posted this. I love to watch what you’ve got going!

By: Gena@BakeAllTheThings!

Gena@BakeAllTheThings! — Fri, 07 Dec 2012 16:01:12 +0000

My current favorite to bring are these cinnamon roll cookie bars!
https://www.etsy.com/listing/102738198/cinnamon-roll-cookie-bars-butter-brown

By: Sarah

Sarah — Fri, 07 Dec 2012 15:58:13 +0000

I usually make some form of cookie bar that has layers upon layers of yummy stuff. There are a ton of recipes for decadent items like that.

They are easy to make in double batches and you can slice them as small or large as needed! Plus, the crowds I feed usually prefer super sweet, gooey items to the pretty, dainty, delicate things.

By: Adrienne

Adrienne — Fri, 07 Dec 2012 15:03:51 +0000

Chocolate molasses ginger: http://www.marthastewart.com/339353/chewy-chocolate-gingerbread-cookies
These are possibly my favorite cookie of all time, but they’re a bit labor intensive so I only make them at xmas. A warning, if you don’t like Ginger! (with the capital G and !), you won’t like them.

By: Steph

Steph — Fri, 07 Dec 2012 14:59:02 +0000

I usually make the molasses spice cookies from Cooks Illustrated or my grandmother’s butter cookie recipe. Both of which are drop cookies rolled in sugar. Nom!

By: gfrancie

gfrancie — Fri, 07 Dec 2012 14:57:05 +0000

I am a keen fan of Zimtsterne cookies. My friend Danica made me a pile of them a few years ago, and I didn’t want to share with anyone. http://www.epicurious.com/recipes/food/views/German-Cinnamon-Stars-Zimtsterne-103995 They also stand out for being gluten-free.

By: alexandra @ sweet betweens [blog]

alexandra @ sweet betweens [blog] — Fri, 07 Dec 2012 14:52:50 +0000

I recently made these double stuf oreo pudding cookies – http://sweetbetweens.com/2012/12/05/recipe-double-stuf-oreo-pudding-cookies/.

they fall firmly into the “don’t look like much’ camp, but oh! so chewy + pocketed with chunks of oreos? kinda’ perfect. recipe makes about 50 cookies perfect for a swap! whatever you make, hope it turns out fabulously!

By: Melanie

Melanie — Fri, 07 Dec 2012 14:13:23 +0000

One of my favorites is this recipe for double-chocolate cookies with dried tart cherries. Don’t let the fact that it’s from Cooking Light deter you – they’re amazing. http://www.myrecipes.com/recipe/chewy-chocolate-cherry-cookies-10000001134040/

By: sprizee

sprizee — Fri, 07 Dec 2012 13:55:29 +0000

These 5 spice gingerbread cookies @gfrancie made a couple years ago for a cookie swap were a big favorite of mine. http://www.epicurious.com/recipes/food/views/Five-Spice-Gingersnaps-236665 I also loved that she cut them in 2 different size of stars.

By: Kimberly

Kimberly — Fri, 07 Dec 2012 13:38:19 +0000

I made chocolate filled snowballs last year and they were a hit. Before that I did individually decorated sugar cookies and I was an angry stressball by the time I got to the swap. So now I always default to delightful cookie recipes that make large batches.

By: Joanna

Joanna — Fri, 07 Dec 2012 13:36:44 +0000

I like to make meringues because they’re so easy but seem fancy. For holiday season swaps or parties I like to add mint extract and sometimes mini chocolate chips to see even fancier.

By: Rebecca S.

Rebecca S. — Fri, 07 Dec 2012 13:31:22 +0000

Date Snowballs: http://www.michigirls.com/2010/12/10/virtual-cookie-party-day-3/

If you’re going to a larger cookie party, this recipe makes around 100 if you make them small and besides that they taste delicious.

By: Kristin

Kristin — Fri, 07 Dec 2012 12:38:32 +0000

Snickerdoodles! They are super easy. I made 6 dozen for a cookie exchange yesterday and it only took an hour. Plus everyone loves them, and since you roll them into balls they always come out looking great. The recipe from Martha Stewart Cookies is my favorite. So buttery.

By: M.K.

M.K. — Fri, 07 Dec 2012 11:14:54 +0000

My favourite cookie recipe of all time is Michele Roux’s pâte sablée, a very thin and buttery French shortbread. I’ve made checkerboard cookies, jam thumbprints and little hedgehogs, all with the same dough, and everyone loves them.

Here’s a link to a recipe on my older blog: http://melaniekwan.blogspot.ca/2011/09/treats.html

:•)