Last year we tried something new and hosted a virtual holiday cookie exchange here on Modern Mrs Darcy. A good time was had by all, plus we got to share and sample so many wonderful baking recipes. Of course we had to do it again!
What is a cookie exchange?
Click here to read up on the origins of that first cookie exchange, but I’ll share the short version with you here. I learned in last year’s comments that cookie exchanges seem to be regional celebrations, so don’t be surprised if you’re unfamiliar with the tradition. A cookie exchange is a party where every guest brings a designated number of cookies to share and to swap, and everyone leaves with a nice variety of cookies baked by others. One of the best reasons to host or attend a cookie exchange is that guests get to eat and enjoy many different kinds of cookies, while only putting in the effort of baking ONE kind of cookie.
Just like last year, we may not be able to exchange actual cookies together but we CAN trade recipes! We learned last year that this actually works (hurray!), and I’m excited to do it again.
Last year I “brought” two family favorite recipes to our virtual cookie exchange: Andes Mint Cookies and Old-Fashioned Molasses Cookies. (View the first comments on last year’s Cookie Exchange post for the recipes and the stories behind them.)
After I “brought” my cookies to the party, I loved hearing about your experience with those same (or similar) recipes in comments. That’s one of the hallmarks of a cookie exchange: the cookies are definitely conversational fodder. You better believe I enjoyed hearing back from those of you who tried MY childhood favorite holiday cookies at home—for the first time, thanks to our cookie exchange—and then shared them with your friends, families, neighbors, and colleagues.
I also enjoyed “taking home” so many amazing recipes from our comments section, and dreamed of baking even more different cookie recipes. In fact, the cookies I’m bringing to our 2023 virtual exchange are ones that YOUR comments introduced or led me too! More on that shortly.
What I’m bringing to this year’s Cookie Exchange
I’m going big this year, and baking THREE (maybe even four?) batches of cookies for our exchange. Honestly, the only reason I’d dare take on so many is that they’re all variations on a theme: shortbread.
Why so much shortbread? It started this when fall I baked up some delectable chocolate chunk shortbread cookies on a whim, simply because I wanted something rich and chocolatey to complement citrus sorbet I already planned to serve for dessert (#9 on this list, with a photo). The simple recipe was a make-ahead, bake-and-slice shortbread, and did I already tell you it was delectable? Seriously, they were SO GOOD. But, delicious as they may be, chocolate chunk cookies don’t exactly scream “holiday.” I’m bringing them to our cookie exchange anyway, along with the following more festive variations.
Jennifer was the first of many commenters last year to point me towards Dorie Greenspan’s iconic World Peace Cookies, which I’d seen around but never baked myself until last year, when your numerous gushing comments compelled me to do so. The World Peace Cookies were a big hit with family and friends, and I’d love to bring them myself this year to introduce them to even more holiday cookie fans.
An online mention from World Peace Cookie creator Dorie Greenspan herself led me to her newer recipe for World Peace Cookies 2.0, just debuted in 2021. Dorie’s update to her original double chocolate shortbread includes rye flour, cocoa nibs, cayenne pepper, and freeze-dried raspberries—that is, basically all my favorite things. EXCEPT I never got around to chasing down the rye flour. Instead, I made Dorie’s update with 100% all purpose flour, which is why I called these World Peace Cookies 1.75 in my household, and it’s this version I’m bringing to our cookie exchange.
Finally, last year’s commenter Rachel reminded me how much I used to love baking shortbread with various mix-ins: chocolate, nuts, fruits, you name it. (I’m vaguely remembering an adaptable shortbread recipe that suggested all kinds of mix-ins that I clipped from a newspaper many years ago. Does anyone have a clue what I’m talking about? I’d love to find it again!) Rachel shared a recipe for cranberry-orange shortbread that is beautiful, delicious, and, for me, nostalgic—all the ingredients for a perfect holiday bake! I’m bringing them to this year’s Cookie Exchange. (The peppermint shortbread recipe linked within also looks fantastic, but I haven’t made it yet.)
You’re invited to this year’s Cookie Exchange!
Please pop in to the comments section to tell us about which cookies you’re “bringing” to our cookie exchange: what the cookie is, what makes it special, and what you like to bake it for (snacking at home, gifts, parties, etc). Maybe tell us how you first encountered it, if you can remember? Then let us know where we can find the recipe: the url (if you have it), cookbook title, or your great-grandmother’s handwritten recipe card.
And, after you share what you’ve brought, tell us what cookies laid out on our virtual table (i.e., the comments section) you would like to take home from our party!
Thanks for sharing your holiday goodies with us—this is going to be fun! We’ve made a hashtag so you can SEE what people are making: that’s #mmdcookieexchange.
I can’t wait to peruse these comments. I’ll report back on what cookies I take home from our virtual exchange—and actually bake!—thanks to your contributions. Keep an eye on Links I Love for these updates.
101 comments
I’ll bring some of my mom’s pfeffernüsse. We knew when she made these, Christmas was on its way and she had quite the job of trying to keep us kids from eating them all in the 4 weeks it takes for them to cure!
Sounds great – I can’t wait for the recipe!!
These were always in the box of Christmas cookies my aunt would bring when I was a little girl. Just the word makes me think of Christmas and great memories.
Ditto at my house growing up! She also made Elisenlebkuchen (Glazed Flourless Nuremberg Lebkuchen). So many wonderful German holiday cookies have been handed down through our family. I’m excited to see your recipe!!
My grandmother made Pfefferneusse every year for Christmas, and my father loved them so much, she started baking a tin of them for his birthday, as well. When she died, I picked up the tradition, but hadn’t made them since my father died, a decade ago, until last year. But the cookies seemed so bland compared to full-flavored modern-day cookie recipes — not very spicy at all — and I can’t wait to see your recipe, and see how I might jazz up our family tradition.
We have made pfeffernusse since I was little, that is always a Christmas cookie in our house and now I make it yearly to send to my father as those are his favorites.
I can’t wait to see what everyone “brings!” Growing up, my family made Congo Bars around the holidays, and while they’re not really a holiday bar, they were a special treat, which is why I think my mom saved them for the holidays. I’m in California and until last year, I had never met anyone else who called these Congo Bars – and then I met someone from Chicago (my family’s hometown) who also grew up making these. So maybe they’re a Midwest thing? The recipe is based on an old Nestle recipe (which always reminds me of the “Friends” episode with Phoebe’s grandmother’s secret cookie recipe). Here you go: https://thecaliforniatable.substack.com/p/congo-bars-a-family-recipe
My mother also made Congo Bars. They were so good! I’m from central Illinois
Maybe there are a Chicago treat?!
No, because in New England they are Big. The folklore is that they were made by ladies of the Congregational Church – A/k/a the Congo Church. Growing up in Maryland we called them Blond Brownies!
Ohhh I LOVE that folklore tidbit. I’m going to add that to my post – thank you for sharing that!
I made these peppermint meltaways for my cookie plate last year, and they were devoured. The recipe is not fussy, either, which is great for making dozens of cookies. https://pin.it/6ciyYEu
After looking at your recipe, I had these growing up too. We never called them Congo bars though. On my Nana’s recipe it just says Bars. Now off to the kitchen to make some.
I’m inspired to make some today, too! And the Dorie Greenspan recipe in the post.
Same! My grandma’s recipe is called Butterscotch Chip Squares, but she used 2 3/4 cups flour and added one teaspoon vanilla. She lived in Freeport, IL. Fond memories of being fed these for breakfast while my parents slept!
I grew up in North Carolina and my mom made Congo bars!
So happy to meet other Congo bar fans!
I like these spice cookies from the Life Lemons Italy newsletter/blog: https://www.lifelemonsitaly.com/lemons-food/spice-cookies?rq=chocolate
I’m bringing Church Window Cookies (some consider them to be candy, but they are cookies in our family). The kids LOVE the tradition of ‘baking’ these. And they are so pretty (and yummy) too. https://thefirstyearblog.com/church-windows/
Oops I forgot to add the details….My Great Granny Bryson used to make these cookies with us kids. Now I make them with mine. I especially like to make them before Christmas Eve and then have them for snack after we return from the Candlelight Christmas Eve service at church. We overlook our beautiful church windows most of the year, but them really take notice after we have made these cookies and anticipate having them when we get home. ♥
My mom makes these every year at Christmas and apparently I’m one of the only people who eat them. I moved out of town this year and she’s already texted me to say “who’s going to eat my church windows this year??”
Love these — I grew up making them, and they’ve always been one of my Christmas cookie favorites! They are fun to make too!
Those are so pretty! I’m adding that to my to-be-baked list.
I will be bringing my favorite shortbread and oatmeal cookies. I got the recipes years and years ago from a cookie cookbook.
Oh, this is so much fun! I used to bake cookies every year for my church’s “Cookie Walk” (like a cookie exchange except everyone walks around the tables with plastic gloves on and fills a bakery box with cookies. At the check out the boxes are weighed and folks pay by weight and all money went to mission work). Unfortunately COVID put an end to cookie walking, so I’m excited to bake with you all! One of my favorite unusual cookies that I brought is a Curry Cardamom Spice cookie that I learned of in a cozy mystery by Susan Wittig Albert – see, the perfect recipe for this group – cookies tied to books! https://www.thespicehouse.com/blogs/recipes/curry-and-cardamom-cookies-recipe
I love Susan Wittig Albert’s cozy mysteries, and have been meaning to try the Curry Cardamom cookies. One of the bakers on an early season of The Great British Bake-Off made something similar, I believe, and those were well-received by the judges. Thanks for the nudge!
Those sound delicious!
A cookie walk is such a wonderful idea! Lovely idea for a charity fundraiser.
Cookie walks were very popular church fundraisers pre-COVID in central Illinois. I don’t think I’ve seen them since then and a quick peek at the local paper’s events pages did not turn up any.
My contribution to the virtual cookie exchange is a recipe I still have in its original newspaper form, albeit too fragile to actually use. My grandmother clipped a cookie recipe feature from a 1966 Chicago Tribune. One of the recipes is called Baubles and it is unusual in that it is made with yeast. I have made them every Christmas that I can remember and the only person I ever have met who also made them growing up was my college roommate. I live far away from my parents and sister, so we no longer make them together, but I always send a cheery text to my mom and sister when we make them at our house.
Christmas Baubles
2 pkg. dry yeast
1/4 c. warm water
2 c. butter
1 c. sugar
1 egg
4 1/2 c. sifted flour
colored sugar
Dissolve yeast in warm water. Cream butter and sugar; beat until fluffy. Beat in egg. Blend in dissolved yeast. Gradually add flour. Chill dough. Shape into 1” balls, dip sides in colored sugar. Place on greased cookie sheets. Bake at 375F for 10-12 minutes or until lightly browned. Cool on racks.
Makes 8 dozen.
Mom’s meringues just came out of the oven. There’s gift-wrapped chocolate-dipped pretzels, scotch shortbread still in the pan, a few gingerbread people, and a couple of spritz cookies left over from last year.
http://www.lindastoll.net/2022/12/porch-72-december-kitchen.html
Meanwhile, I’ll help myself to some of Lisa’s congo bars.
Jeans bars are our favs! http://seasonalandholidayrecipeexchange.weebly.com/recipes/jeans-bars-chocolate-chips-nuts-buttercream-frosting
Haha, I thought “how clever of spanx to make a recipe that requires you to buy spanx.” 🙂
I thought the same thing!
I made Anne’s Andes Mint cookies last year. They were a hit. Looking forward to try new recipes this year.
I’m so glad to hear it!
I made these for St Patty’s Day, and they have been requested multiple times since then. I don’t use any food coloring and they still look green enough to be festive for the holidays!
https://www.momontimeout.com/pistachio-and-white-chocolate-pudding-cookies-recipe/#recipe
These dark chocolate ginger molasses cookies are also delicious if you’re looking for something just a bit different, but not too crazy. https://www.southernliving.com/recipes/dark-chocolate-ginger-molasses-cookies
Those dark chocolate ginger molasses cookies are calling my name!
Me too! Adding to Monday’s to-do list…
I’m hoping blondies count as cookies! I gave up chocolate and ice cream about 18 months ago and began a journey of breaking my addiction to food. I made these for a Thanksgiving dinner this year because I was asked to bring dessert. My friend, a trained baker, sent me the recipe blog and I chose these Bourbon Snickerdoodle Blondies. They were delightful. The crunchy cinnamon topping and faint hint of bourbon (like Anne, I’m from Louisville and bourbon in desserts is perfection!) and the perfectly ooey-gooey centers satisfied my brownie cravings without the chocolate! I will peruse the tables, but may save the cookies for the rest of you. Couldn’t keep my self from the warm company or a chance to share the blondies, though!
https://bromabakery.com/bourbon-snickerdoodle-blondies/
I need to make these for my mother-in-law. A family joke is the “1+++” tablespoon of bourbon specified by her handwritten recipe for Derby Pie.😂
Just a plug for the world peace cookies, a new favorite of mine as of last year, though I prefer the originals with their supremely delish chocolate flavor instead of 2.0!
https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/
I’m so glad I found these thanks to our cookie exchange!
I’m bringing gluten-free fudge crinkle cookies. I found this recipe when I was trying to research a cookie recipe online that was both delicious and safe for my sister to eat. These cookies were the answer. I’ve made them for birthdays, Christmas, office parties, cookie exchanges – anywhere I need to bring a dessert. They’re a big hit with both gluten-free and non-gluten-free eaters. And I like to change up the recipe occasionally by adding in things like chocolate chips, peanut butter chips, or chopped nuts.
https://www.bettycrocker.com/recipes/gluten-free-fudge-crinkles/b058687b-4ac9-42f2-9bb1-dc07421cdb9c
Thank you for being so kind! I can’t have gluten and while I do not expect anyone to bring gluten free, it’s such a lovely treat when they do!!
I’m definitely picking up and trying the Dorie Greenspan World Peace 1.75 cookies and bringing two of my favorites:
Penzey’s Cocoa Snowflakes (we just got our first real snow so I’m itching for some hot cocoa and these cocoa snowflake cookies. We tried these years and years ago from the Penzey’s catalog and keep coming back. Like a cross between a brownie and a cookie that crackles when it cooks.
https://www.penzeys.com/shop/recipes/cocoa-snowflakes/
And our other family favorite is Ruth Moulton’s spice balls: Just the right amount of chew and significant spice so you know they are there! They are called balls because they start out in ball form but flatten out when you cook them. Delightful!
https://saramoulton.com/2013/10/ruth-moultons-spice-balls/
Hermits for the Holidays!!! A friend of mine made these one evening at a dinner we attended at her home and I fell in love. She is originally from New England, and being a Texas girl, I had no idea what I was missing. My comment was, “they taste like Christmas!” These simple treats are a great combination of sweet & spicy!
Here is the very old-fashioned, quintessential, New England cookie bar recipe. Enjoy! https://newengland.com/food/desserts/old-fashioned-hermit-bars/ (Feel free to make with or without the icing!)
Fun fact: If you are a fan of the show Virgin River, Hope makes these in Season 4: Episode 3.
I would bring my mom’s Ginger Snap recipe. They are always a hit with my family!
Ginger Snaps Cookie Recipe
Sift together:
4 cups
2tsp ginger
2 tsp baking soda
2 tsp cloves
2 tsp cinnamon
Cream together:
1 cup butter
2 cups sugar
Add:
2 eggs
1/2 cup molasses
Add to dry ingredients above.
Best to chill dough overnight or 2 hours in freezer. Roll into walnut sized balls. Roll in granulated sugar. Bake 350 degrees for about 12 minutes. Makes 5 dozen.
I love gingersnaps but have never made them. Thanks for the recipe!
Hello! I love these one bowl oatmeal cookies. they are so much better than any store bought or even bakery bought cookies.
Enjoy!
https://www.averiecooks.com/one-bowl-no-mixer-no-chill-oatmeal-cookies/
In addition to World Peace cookies, I’ll be bringing Pinwheel Rugelach. Just can’t go wrong with a Smitten Kitchen recipe: https://smittenkitchen.com/2007/11/rugelach-pinwheels/
YUM.
Smitten Kitchen’s Rugelach are AMAZING!!!
My favorite cookie is what my mom calls Surprise Cookies. If you google “surprise cookies,” you get a lot of different variations. But the surprise in ours was pineapple and coconut (or perhaps the fact that there was no rum in what is otherwise a piña colada in cookie form). This is my go-to recipe for holiday parties (especially when I have several in one week) because it makes so, so many.
I don’t have the old recipe card, but I could make these in my sleep, so here you go:
Mix together one cup each of shortening, sugar, and brown sugar. Then add 8 ounces of crushed pineapple (drain before adding), a teaspoon of vanilla, 2 cups of coconut, and 2 well-beaten eggs. Then add 3.5 cups of flour and one teaspoon of baking soda. Drop mixture by spoonfuls onto a greased cookie sheet (or an ungreased baking stone) and bake for 10-13 minutes.
Seriously – best cookie ever.
Now I have to make this one too😆 Any idea on subbing butter, plant based or cow, for the shortening? I’m trying to avoid stores these days!
My grandma made Surprise Cookies that were a soft chocolate chip cookie type base stuffed with a chocolate mint disc with a whole pecan pressed on top. Isn’t it interesting how recipes are named and so different? Love old recipes!
I’ll be making sourdough chocolate chip cookies! They’re my little brother’s favorite and taste amazing with a cup of hot cocoa. Here’s the link:
https://oldfashionedinspiration.com/sourdough-chocolate-chip-cookies/
I would love to make the one bowl oatmeal cookies, they sound so easy and yummy!
I’ll be bringing these lemon high tea cookies, which literally melt in your mouth and can be done in either lemon or orange versions: https://whatscookingamerica.net/cookie/highteacookies.htm
These Raspberry Linzer cookies from King Arthur: https://www.kingarthurbaking.com/recipes/linzer-cookies-recipe
Smitten Kitchen’s Almond Horn cookies: https://smittenkitchen.com/2017/04/almond-horn-cookies/
And last but not least, I’ll be baking the gingerbread cookie recipe from Jan Brett’s “Gingerbread Baby” picture book because my kiddos love them and they don’t require any time chilling in the fridge yet hold their shape perfectly.
I’m looking to take a fabulous frosted/glazed oatmeal cookie (not oatmeal raisin), a candy cane sugar cookie, and a chocolate crinkle cookie because my recipe never comes out correctly.
The “Gingerbread Baby” cookies have been a tradition for us since my son (now a college freshman) was in kindergarten. I bake, he decorates, and we hand them out to extended family.
I love shortbread and butter cookies! I will be bringing the chocolate shortbread cookies from Buttermilk by Sam: https://buttermilkbysam.com/chocolate-shortbread/ and her brownie shortbread: https://buttermilkbysam.com/brownie-shortbread/
I’ll be sharing one of our family’s favorites for many years now…Santa’s Whiskers. It is called Santa’s Whiskers because after forming the cookie dough (which contains red and green cherries) into a log for cutting, you coat the outside of the log with flaky coconut. The coconut will therefore ring the cookies as you slice and bake…representing Santa’s Whiskers. They are buttery and yummy and chewy with the cherries inside and pecans and coconuts. Love them!
A friend gave me the Santa’s Wiskers recipe about 40 years ago. They are delicious! Chopping the red and green cherries is the reason I don’t make them anymore. Maybe I’ll be inspired to try this year. They are beautiful on the plate and delicious, too.
Santa’s Whiskers are one of my husband’s favorite Christmas cookies. His mom made them every year when he was growing up and I’ve continued the tradition myself for many years now. I never find anyone who has heard of them, though, so your comment was extra fun to read.
I’m sharing a new gluten free favorite – Lemon Crinkle Cookies, although you’d be happy with anything from the Loopy Whisk if you need a GF sweet. I made these for a family gathering and they were a hit, no one could tell they were GF. I use the King Arthur GF flour blend and it works great.
https://theloopywhisk.com/2021/12/21/gluten-free-lemon-crinkle-cookies/
Ooh, what a fun idea! I’ll bring some Italian sesame cookies. They freeze well too and go great with a cup of coffee or tea. https://www.tasteofhome.com/recipes/italian-sesame-cookies/
Our family loves “Aunt Teen’s Creamy Chocolate Fudge” which I found on All Recipes over 20 years ago. It never turns out bad and you can make it ahead of time and freeze it and it’s still delicious (also good straight out of the freezer).
https://www.allrecipes.com/recipe/15821/aunt-teens-creamy-chocolate-fudge/
I’ll “bring” Snickerdoodles. I make them for family, friends, and work parties this time of year. I make them with all butter (the recipe, from my aunt, calls for shortening). Cinnamon and sugar is always a cozy treat.
These aren’t exactly cookies, but I’ve decided they count 🙂 I love cinnamon rolls, but they are often way too sweet by the time I’ve finished the whole thing, so I created these vegan Two-Bite Caramel Apple Cinnamon Rolls with a shortcut ingredient that makes them less sweet!
https://kellisvegankitchen.com/2023/11/29/two-bite-caramel-apple-cinnamon-rolls/
An old Oklahoma standby from a home with little glitz or glamour: Washington Cookies. The cookie is basically oatmeal and chocolate chips but at the apex of its category. Now in its third generation of family favorites.
There were cookies but I will little rolls of lefse my mother and grandmother made over 100 large ones lefse is a labor of love
This year, I am bringing both Andes Mint Cookies, which are officially now a family favorite of ours as well :), and I’ll be bringing this recipe that just found its way to my inbox this morning…not Christmas-y, but sounds amazing:
https://www.carolinechambers.com/recipes/sweets/coronado-cookies-from-just-married
I can’t wait to fill my binder with more recipes this year!
I a very easy one I make every winter holiday and always a big hit!
1. Christmas Crack:
Preheat oven to 350 degrees.
-Two sticks of butter, 1/2 cup of sugar melted together
-12 ounces of chocolate chips
-Sleeve of saltine crackers.
Line baking pan with aluminum foil. Place saltines side by side on pan, you will use a whole sleeve to fill up a traditional cookie sheet.
Pour sugar/butter mixture over top and heat in preheated oven at 350 for about 10-15 minutes.
Once it is brown and bubbling, sprinkle chocolate chips over top, put back into oven till melted (about 2 to 3 minutes). Use knife to spread melted chocolate over top.
Add any type of sprinkle design you would like, or slivered almonds, etc…
Put in refrigerator for a few hours. Then break up into “toffee like” pieces and ENJOY. So EASY and FAST. Enjoyed by one and all. There is a reason it is called Christmas CRACK!!!
My friend makes this every year and I love it, thanks for the recipe!
I have made this with Ritz crackers and it’s so good!
Dirty Sno-Balls
This is so easy and my kids and friends ask for it every year.
-Put one package of oreos in food processor and grind up to a fine powder.
-Mix that oreo powder into a very very softened 8 ounces of cream cheese. This gets messy, plan to use your hands.
-Put this mixture into the fridge for 30 minutes to an hour.
-Roll the oreo/cream cheese mixture into small balls. I would say mine are 1/2 an inche in diameter. Once rolled, I suggest putting in fridge or freezer to cool for a few minutes before dipping in chocolate.
-Melt 12 ounces of any type of chocolate chips you like. I use both semi sweet
or white chocolate chips. When you melt, add 1 TB of oil to the chips to loosen it up.
When ready, dip each “oreo ball” into the melted chocolate. I use a few toothpicks to do this neatly and without a lot of mess. Once all are dipped, put in fridge to cool for a bit before serving. I like them straight out of fridge, others may like them to sit for a bit in room temperature.
Anne, I think the cookie recipe that you remember with all the variations was published in USA Weekend in November of 2002. Unfortunately, that publication was discontinued in 2014, and the website accompanying it no longer exists. I do have hard copy of the recipe which is a slice and bake sugar cookie with lots of butter, hence its shortbread like nature, and a dozen variations. I’ll see if someone else has published the recipe on a blog. I particularly liked the rosemary, pine nuts, and currants variation!
These gingerbread latte cookies from the New York Times are fantastic! Chewy and such a delicious flavor combination.
Here’s a gift link:
https://cooking.nytimes.com/recipes/1023677-gingerbread-latte-cookies?unlocked_article_code=1.Ck0.ZIDx.0cFgTS9EUplN&smid=share-url
Oh, goodness, I forgot this one! It’s not too sweet and a great way to use up leftover whole berry cranberry sauce. My husband thought the lemon layer was too tart, so I add about 1/4 cup more sugar – but it’s great just the way it is.
This is also a New York Times gift link: https://cooking.nytimes.com/recipes/1021641-cranberry-lemon-bars?unlocked_article_code=1.BE0.-yAw.uxgwFSWHO9RE&smid=share-url
For those of you talking about pfefferneuse, I wanted to share this recipe I tried a few years ago. I made them for my friend as a Christmas memory to her grandmother (her Oma), who regularly made these at Christmas for her grandchildren. My friend said they were just right! And they made another friend recall being 10 years old and living in Germany during Christmas with his family. I may need to make these again this season!
Here’s a link: https://www.daringgourmet.com/pfeffernuesse-german-iced-gingerbread-cookies/
Anne, I love that you loved the shortbread cookies I shared last year and that they made a mention this year! They’re one of my favorites and a timeless classic that is easy to whip up. Sadly, I had to go gluten-free this year and haven’t found a GF flour blend I like yet, so the shortbread cookies will have to wait.
If I were bringing cookies, this year I would bring the Food Nanny’s Chocolate Chip cookies! However, I adapt the recipe to add my own flair. My coworkers and friends BEG me to make these cookies often, so the chance of me baking them for others this year is high, even though I can’t eat them myself!
https://www.thefoodnanny.com/blogs/recipes/chocolate-chip-cookies
Here is how I change it up: I do 3/4 cup of each sugar instead of a cup, then I do 1/2 cup white chocolate, milk chocolate, and semi-sweet chocolate chips. The balance is so good! Sometimes I even add in a little extra. Then, once they’re on the pan I sprinkle some french salt on top before slipping them in the oven. Redmonds Sea Salt would work too. The recipe also says to flatten them a bit, I don’t like to do that. And for the butter, it’s important to use chilled butter, so I take it out of the fridge and cut it up so it blends better. Happy baking!
I make tassies – -pecan tassies, then I change the filling to pumpkin, then I make a batch with mincemeat. So lots of little one back pies with cream cheese crust. Its what folks usually request me to bring. Orginal recipes came from Homemade Cookies Cook Book from Better Homes and Garden from 1975 when you could buy a hardback cookbook for $4.00
I love this! My contributions are cracker toffee https://andianne.com/cracker-candy/, Christmas wreath cookies https://balancingmotherhood.com/christmas-wreath-cookies/ and chocolate chip cookies. I brought a tray of this combination to a party last year and all were hits, especially the wreaths. These are all of my favorite holiday “cookies” and I never see them at parties, so I decided to make them happen. Everyone at the party was so excited to see them.
Chocolate Chip Cookies
¾ cup butter-flavored Crisco
1 ¼ cup packed brown sugar
2 tbs milk
1 tsp vanilla
1 egg
1 ¾ cup AP flour
1 tsp salt
¾ tsp baking soda
1 cup mini semi-sweet choc chips
Preheat the oven to 375*. Combine shortening, sugar, milk and vanilla in a large bowl. Mix with a stand mixer using the paddle attachment or hand mixer until well blended. Add egg and mix until incorporated. In a separate bowl, combine flour, salt and baking soda. Mix well using a whisk or a fork. Add by thirds to the wet ingredients and mix until just combined. Add in chocolate chips using a wooden spoon or spatula. Cover and chill in the fridge for about 10 minutes. Line cookie sheets with a Silpat or parchment paper. Drop the dough by rounded teaspoon onto the prepared sheets about an inch apart. Bake for 8 to 10 minutes for chewy cookies and 11 to 13 minutes for crisp cookies.
I’m bringing a recipe for Thumbprint Cookies that I got from a cousin’s wife before they were married over 30 years ago. My family is from Western Pennsylvania and we not only do Cookie Exchanges, we do cookie tables at weddings where all the special cookies are made and looked forward to consuming! This is the only thumbprint recipe I’ve ever eaten that I think has any flavor.
Thumbprint Cookies
From Chris M. Petrini
Ingredients:
• 1 ½ C flour
• ¼ tsp. salt
• ¾ C butter
• ½ C brown sugar, firmly packed
• 1 egg, separated
• ½ tsp. vanilla
• Finely chopped nuts OR colored sprinkles for rolling
• Frosting for filling
Directions:
1. Preheat oven to 375 F.
2. In a small bowl, sift flour and salt together.
3. In a mixing bowl, cream butter and brown sugar together. Add egg yolk and vanilla.
4. Add in the dry ingredients, mix thoroughly. Chill dough 1 hour.
5. Shape dough into balls, dip in beaten egg white, then in finely chopped nuts OR sprinkles before placing on ungreased baking pan. Poke hole in center with thumb or end of wooden spoon.
6. Bake 12-15 minutes.
7. Fill center with frosting.
Note: Change the color of sprinkles/frosting for holiday/occasion – make these for wedding and baby showers, birthdays, holidays.
I haven’t tried these yet, but they look wonderful and are on my Christmas Cookie list this year.
https://www.kingarthurbaking.com/recipes/spiced-hot-cocoa-cookies-with-marshmallow-middles-recipe
I will make madeleines from Cooking with Julia. Julia Child. They freeze perfectly and I find they are not something that everyone else bakes. When I put them out, I dust them with confectioners sugar. They are wonderful.
These banana walnut chocolate chunk cookies from Martha Stewart are my all-time favorite, and my most requested! I double the banana (because you can’t go wrong with that) and sometimes take it down on the walnuts.
https://www.marthastewart.com/338169/banana-walnut-chocolate-chunk-cookies
I love Dorie’s World Peace Cookies so thanks for the reminder. They are always a hit.
My all-time favorite cookies are Dark Chocolate Crinkle Cookies. Growing up my grandmother always called them “Snow on the Mountain Cookies” so my family still call them by this name. In culinary school, my pastry chef called them Earthquake Cookies. Regardless of the name, they are so rich and delicious. Great fun for kiddos to make too.
https://theartoffoodandwine.com/dark-chocolate-crinkle-cookies/
Citrusy Ricotta Cookies from One Dish Kitchen. It’s just me and the cat until the family gathers, but I still like to have a few treats on hand. I like Joanie’s recipes on ODK site because they all make small batches. I LOVE the ricotta cookies because they aren’t your “typical” holiday cookie. In fact, I make them all the time whenever I’m making her zucchini lasagna and have the ricotta in the fridge. I love to add a teaspoon of lemon, orange, or even lime zest she suggests, and have them with my afternoon cup of tea. They are light, just the right amount of sweet, and so easy to make.
https://onedishkitchen.com/ricotta-cookies-recipe/
I love many of the ideas here, but I’ll have to wait for the family get-together to try most of them, since they make such big batches.
PS If you want to double this recipe, use a whole egg.
PPS If you are single or an empty-nester, One Dish Kitchen and her cookbook are HIGHLY recommended. Most of her recipes double easily to make two servings, too.
Thank you for leading me to the One Dish Kitchen website! I’m not an empty nester, but my husband has diabetes and has to limit sweets and my son doesn’t eat sweets. So single servings are perfect! I can fix for just myself, or share with my husband without worrying that he’ll go back for seconds, thirds, etc. Thanks again!
My interfaith group’s annual cookie exchange is next week, so this is perfect timing! I’ve had the recipe for Swedish Oatmeal Cookies (Havreflarn) open in my browser tabs for months and am finally going to make it to relive my family’s trip to Sweden this past summer. I’ve also got the Salted Chocolate Chunk shortbread cookie Anne posted a while back printed out and have added a few from the excellent recipes above!
https://true-north-kitchen.com/brown-butter-swedish-oat-crisps-havreflarn/#recipe
I’m bringing Pecan Pie Cookies and Sunshine Cookies. My mother used to make sunshine cookies for me when I was a kid. They were quick, easy, and inexpensive. Pecan pie cookies are exactly what they sound like: pecan pie in cookie form. I got this recipe from a horrible boss I had years ago. She may have been awful, but she was an amazing cook and would bring treats to work regularly. I have several of her recipes.: Neither of these recipes have links, so I’ll put the recipes here:
SUNSHINE COOKIES
1 box lemon cake mix
1 8 oz container of whipped topping, thawed
powdered sugar for rolling
Mix room temperature whipped topping with cake mix. (Batter will be really thick). Scoop into cookie balls, then roll in powdered sugar. Bake on a cookie sheet at 350 for 12 minutes.
{This recipe works with any flavor cake mix, the options are endless!}
PECAN PIE COOKIES
Crust:
1 stick butter, cold
1/3 cup sugar
2 cups flour
Cream butter and sugar together, then mix in the flour. Press into a greased 9×13 dish. Bake at 350 for 15 minutes. While it bakes, make the filling.
Filling:
2 eggs
3/4 cup Karo syrup
3/4 cup sugar
2 Tbsp butter, melted
1 tsp vanilla
1 1/4 cup pecans, chopped
Mix well; pour over the crust. Bake 20 minutes more. Let cool and cut into bars.
Reading the comments had me diving into my very-neglected and very-old blog, looking for some of our favourites to make and share.
Cardamom snaps – https://www.lifebehindthepurpledoor.com/2009/12/cookie-swap-blog-hop.html
Spice Cookies – https://www.lifebehindthepurpledoor.com/2009/10/spice-cookies.html
and Orange Poppyseed Cookies https://www.lifebehindthepurpledoor.com/2015/10/orange-poppyseed-cookies.html are all coming along to share (we’re a big family, I always bring extra)
I usually make some kind of cookie to have while we’re putting together our Christmas tree. I had some fresh rosemary and walnuts, so I thought I would try this recipe, and wow. The combination of those two ingredients plus browned butter is fabulous! I think you could use a bit less sugar if you wanted.
https://www.thekitchn.com/recipe-rosemarywalnut-brown-bu-104301
My great-aunt Hope would make Christmas wreath cookies each year. They were so simple and I loved them. I have the recipe, but I haven’t ever made them, and Hope’s been watching over us for many years now. Here’s the recipe:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup Crisco (not butter)
1 cup sugar
1 egg
1 tsp vanilla
1 Tbl milk
Cream together shortening and sugar. Add egg, milk, vanilla. Mix well. Add dry ingredients (you may want to mix 1 cup of flour at a time) and stir well. Dough will be stiff.
Roll dough (about 1/4 of the dough at a time) out on floured board. Keep rolling pin and board floured to avoid the dough from sticking. I try to roll dough out to be about 1/4 inch thick. Cut “wreaths” using cookie/donut cutter (cutter is round with small circle cutter in center, with the center piece often removable.)
Continue to roll out “wreaths” by adding in more dough. You will probably get about 3-4 dozen depending on how thick you roll out your dough. The thinner your dough, the crisper the cookie.
I use small cinnamon candies (found in baking goods) for the berries placing three on each cookie evenly spaced. Bake in 375 degree oven. Depending on thickness I would bake them for 7-8 minutes or until edges are starting to brown. Remove from cookie pan immediately and allow to cool completely. Once cooled, you can add green “leaves” on each side of “berry.” I use an aerosol can of green frosting. It’s much easier than the tubes.
There are a number of “must have” cookies my family and friends hope I make each year and high up on the list are Quadruple Brownies, a truly decadent brownie with four kinds of chocolate that melt in your mouth, so that’s what I’m bringing! https://anoregoncottage.com/most-decadent-brownie-quadruple/
I’d like to “take” the chocolate chunk shortbread cookies Anne shared!
I bookmarked so many of these recipes to try! Thanks for all the great comments. My sister, mom, and I, along with my kids and nephews, have a holiday cooking baking day every year. It is honestly one of my favorite days of the year! We have some holiday classics but change it up a bit too. This year I’m doing these White Chocolate Macadamia Nut Cookies–the perfect cookie texture but fancied up fillings for the holidays! (Full disclosure, I’m a recipe blogger and this is my recipe–but I promise you I have had tons of great feedback on it!) https://www.vanillabeancuisine.com/white-chocolate-macadamia-nut-cookies/
A few years ago, I read To all the Boys I’ve loved before. The main character always bakes different kinds of cookies for friends and family. That’s one of the first time I heard of Snickerdoodle cookies. I looked here and there, and I found a recipe that fits just what I was looking for! I’ve been making them ever since and bring them over to Christmas parties. Here is a link to the recipe I use. They are always a big hit! https://preppykitchen.com/snickerdoodle-cookies-recipe/
This is a slight variation on the shortbread theme that makes them stand alone. CANDIED FRUIT SLICES
CREAM:
1 Cup unsalted butter
1 Cup Powdered Sugar
1 Egg
1Tbs Vanilla Butternut Flavoring
ADD:
2-1/4Cup Flour
1Cup chopped pecans or walnuts
2 Cups candied red and green cherries
Mix. Chill in logs for a few hours. Slice into 1/4 inch slices on greased or parchment lined sheets at 350 for 12-15 minutes.
My local paper printed several of my holiday recipes including this. A few weeks later they printed it again as someone had won a cookie contest using it!
PS – As predicted last year Andes Candies were not to be found. I used Dove Mint Swirles and they were perfect – already round and looked artistically painted! I’m saving this!!❤️
My kids and I tried this new Sally’s Baking Additional Marshmallow surprise hot cocoa cookie out this weekend to see if it was worthy and it is!
We’ll be bringing it (and adding it to our cookie plates this year): https://sallysbakingaddiction.com/marshmallow-surprise-hot-cocoa-cookies/
Love these holiday cookie ideas! Adding a twist with a sprinkle of lavender on mine—because who says cookies can’t be fancy?
For the past 15+ years, this recipe has been the hands down favorite anywhere I bring it. A soft, chocolate base, topped with melter chocolate chips and crushed peppermint….yum!
https://www.washingtonpost.com/recipes/chocolate-peppermint-crunch-cookie-bark/
Some years I make many and some years just a few, but the two that get made every year are my son’s favorite Ginger Snaps which he prefers soft, so only make them the minimum amount of time. Like them snappy? Go a little longer. They come from one of my all-time fave cookbooks, “Make-A-Mix Cookery” as a slice and bake freezer offering. I don’t make the rolls to slice; I just form balls and freeze those. https://www.amazon.com/Make-Mix-Karine-Eliason-ebook/dp/B004ZY14HU/ref=sr_1_3?crid=16RVGC8ILNPFC&keywords=make+a+mix+cookery+cookbook&qid=1702512762&sprefix=make+a+mix%2Caps%2C195&sr=8-3
I have to make Scottish shortbread every year and my go-to recipe comes from Martha Stewart’s Cookie Book. It seems to have just the right balance of fat, flour, and sugar. I bake mine in an 8-inch square pan. https://www.amazon.com/Martha-Stewarts-Cookies-Treats-Share/dp/0307394549/ref=sr_1_2?crid=2J3ZF095FA0KF&keywords=Martha+Stewart+cookie+book&qid=1702513092&sprefix=martha+stewart+cookie+book%2Caps%2C203&sr=8-2