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Cookie Swap

Cookie Swap


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Plan a party and share a bounty of baked goodies.

As holiday traditions go, attending or hosting a cookie swap is a great way to multitask-offering a chance to get together and exchange tokens with friends during the busy season, as well as a way to shortcut your holiday baking.

All you need to do for a successful cookie swap is prepare a bunch of your favorite cookies and then exchange them and the recipe with other partygoers who have brought their own favorite treats. It's an easy party to throw, especially when you follow our tips and advice. We have a variety of tasty recipes for portable, packable cookies that are ideal for this type of party, plus some ideas for nibbles to serve guests.

Eating healthy should still be delicious.

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Five Steps to Hosting a Cookie Swap

Plan early. People are more likely to attend if you give as much advance notice as possible and schedule your party early in the season.

Track guests' responses. Invite friends, relatives, neighbors, coworkers, or anyone who loves cookies. In this case, more is better-you'll have that many more kinds of cookies to swap. Ask everyone to tell you what type of cookies they'll bring. It's the host's job to keep a running list to avoid duplications. Remind partygoers to bring a few extra empty tins or zip-top bags to take their cookies home in.

Determine the number of cookies guests should bring. One suggestion: Ask each guest to bring six dozen cookies from a single recipe-about two to three batches of an average cookie recipe. If you opt for this approach, each guest should leave with six dozen cookies, no matter how many people attend. Or you can base the number of cookies to bring on the number of guests, and be sure to account for yourself, the host. For example, if you expect 12 guests, ask each person to bring 13 dozen cookies. The advantage to this approach is that everyone will leave with a full dozen of each cookie. Regardless of which strategy appeals to you, ask each guest to bring an extra half-dozen to enjoy during the party.

Get copies of the recipes. Each guest should go home with a copy of all of the cookie recipes. Ask guests to bring enough copies of their recipes for all. Or, for a more creative approach, ask each guest to email you a copy of his or her recipe a few days ahead of time. Print the recipes on recipe cards. For a souvenir, bind them into a cookie swap cookbook complete with the year and date.

Prepare some savory snacks. You and your guests will be sampling lots of cookies, so it's nice to offer some savory snacks and drinks to balance the sweets.


There's nothing quite like the smell of cookies baking in the oven, especially during the holidays.

A batch of homemade cookies makes any festive spread feel extra sweet, plus they make great gifts for friends, teachers or family nearby. And sure, everyone loves a sugar cookie decorated like a tree, but sometimes it's more fun to get inventive.

Related

Food TODAY's Ultimate Holiday Cookie Bracket: Vote for your favorite

That's why four talented chefs are baking up their favorite cookies on TODAY All Day. When you're ready to take your Christmas cookie game to the next level, tune into the TODAY show's new streaming channel to watch the "Cookie Swap Special" at 8 p.m. EST on Thursday, Dec. 17.

YouTube stars Angel Wong and Monique Kilgore along with cookbook authors Nik Sharma and Samantha Seneviratne will be sharing their families' favorite holiday cookie recipes.

Matcha Shortbread Cookies

YouTube star Angel Wong created these cookies to honor precious memories from her childhood spent with her late grandfather who used to brew afternoon tea. The two would sip tea with cookies while talking about the events of the day.

Pineapple Cake Cookies

These pineapple cake cookies are a holiday twist on traditional Taiwanese pineapple cakes, a popular pastry in Taiwan that features a crumbly shortbread-like crust on the outside and pineapple filling on the inside.

Peppermint-Brownie Christmas Cookies

Is there anything better than a rich chocolate brownie? How about a rich chocolate brownie with flecks of cool peppermint that's been transformed into a crisp, chewy Christmas cookie with a minty, chocolate drizzle?

Red Velvet Snowball Cookies

Red velvet is such a popular flavor for cakes and cupcakes. That's why Monique Kilgore of Divas Can Cook is always on the lookout for ways to “red velvetize” her favorite desserts. These dainty cookies capture the classic flavor of red velvet cake and look so festive on holiday dessert tables.

Spicy Ginger-Chocolate Cookies

In the early 18th century, a marriage took place in Turin, Italy, and the world has never been quite the same. That sacred union was, of course, between chocolate and hazelnuts, ground together into what is called gianduja. Nik Sharma's cookie recipe pairs chocolate and hazelnut with black pepper and ginger for a sweet, fragrant and slightly spicy flavor profile that's truly unforgettable.

Bolinhas Coconut Cookies

Coconut fans, this cookie is for you. Nik Sharma loves these tasty treats with a cup of hot, sweetened, milky black tea. Goan bolinhas are crunchy and crisp, sweet and full of that coconut aroma so many people love.

Saffron-Chocolate Biscotti

Anyone who loves biscotti will obsess over this recipe for crunchy Italian biscuits. Laced with fragrant saffron and rich with bittersweet chocolate, the flavor profile of this sweet treat is truly elegant. Cookbook author and food stylist Samantha Seneviratne loves enjoying her biscotti dipped in a cup of coffee.

Walnut Linzer Cookies with Cookie Butter

Nut lovers, prepare to push peanut butter cookies aside. Made with Biscoff cookie butter spread, crunchy walnuts and chocolate, these Linzer cookies are a wonderful treat for the holiday season . but you may start making them year round.


6 Sweet Recipes for your Holiday Cookie Swap

Our friends at the Spice House often get sent recipes from their customers featuring their spices and extracts. They’ve shared six of their favorite treat recipes with us this holiday season from their own kitchens and those of home cooks across the country, perfect for gifting to family and friends!

These are your classic sugar cookies, seasoned with vanilla extract. You can try adding other flavors to this recipe too. Try adding rosewater in the icing and cardamom to the cookie dough. This recipe is most popular during the holidays, but depending on the shape of your cookie cutter, you can make these for any occasion. – The Spice House Team


I received a maple leaf cookie cutter along with a recipe over 10 years ago as a gift when I moved to the United States the first time. I have adapted the recipe slightly to use the wonderful Cocoa Powder and Maple Sugar from The Spice House. – Nancy from 37 Cooks


3. The Spice House’s Ginger Snaps

This is the classic recipe that’s available at Spice House locations in pre-measured packets, ready for baking! – The Spice House Team

This is a fun holiday twist on the classic sugar cookie. I chose easy to use fast drying candy melt as the frosting, making it simple for the whole family to join in on the decorating! – Lily K. Noel

Fizzy delivers a subtle tingling sensation on the tongue when consumed, which makes it perfect for mixing into a classic Champagne truffle. – Sarah from 37 Cooks

Ever wonder how to get the perfect soft and puffy snickerdoodle? The secret’s in the ratio of butter to leaveners, along with slightly under-baking them.

By Ashley Russell

Ashley Russell is the Social Media Manager at Home Chef. She is a Miami-to-Chicago transplant, and still hasn't lost that… read more about: Ashley Russell


Share All sharing options for: The Best Holiday Cookie Recipes, According to Eater Editors

It’s cookie season, and it couldn’t have come soon enough. After the contortions of modified and shrunk-down Thanksgivings, it’s exciting to bake something meant for sharing. This year is an especially good one to double that batch and send cookies to family and friends.

Eater conducted a cookie exchange experiment in which 12 editors sent all different types of holiday-ish cookies through the mail to see what survived best. The TLDR is that no one type of cookie performed better than another — the key is to keep the cookies packed tight and well padded. Below, the Eater editors and writers who participated share why they chose the cookie recipes they did. Even if you’re not normally a baker, many of these recipes are simple enough to pull off. As executive editor Matt Buchanan says, What I’ve learned from this serendipitous experience is that baking cookies is incredibly easy, even without an electrical mixing apparatus of any kind, so anyone can do it, and that I never will again.”

Chocolate crinkle cookies: My husband is dairy-free, which tends to limit the cookies we’re able to make: Often, all-vegan recipes will require ingredients I don’t have on hand (I’m lookin’ at you, applesauce) and adapted-to-dairy-free recipes usually fail to work out for me (enter a tragic, time-consuming batch of snickerdoodles that came out hard as rocks). But these crinkles have become a go-to because they’re naturally dairy-free, don’t require a mixer for the dough, and the beautiful crinkling on top looks impressive despite being easy to create. Admittedly, I knew going in that the powdered sugar topping would likely take a beating in the mail — and it definitely did, losing a lot of the crinkle effect — but this is the one cookie recipe I will commit to time and time again. —Erin DeJesus

Tartine All Day brownies and Edd Kimber’s tahini chocolate chip bars: I chose these because of the relative indestructibility of brownies and blondies they’re sturdy enough to stand up to the slings and arrows of the U.S. postal system, and also tend to stay fresh for quite some time. I chose Liz Prueitt’s brownie recipe from Tartine All Day because a) they’re always a hit and b) they’re gluten-free (they use sorghum flour), which means most people will eat them. The tahini blondies are adapted from Edd Kimber’s tahini chocolate chip cookie bar recipe in The Boy Who Bakes I added an extra egg and more butter to them, as well as malt powder and white chocolate chips. Maybe it’s the malt and the extra fat, but the result is very tender and enjoyably squidgy. —Rebecca Flint Marx

Peanut butter swirled brownies: One of the funniest things to me is when people A. write subjective opinions as objective truths (e.g., “[X Food] Is Bad and if You Like It, You’re Wrong”) and B. when people get mad about subjective opinions as if one person’s dislike of a favorite food someone how negates the other person’s right to like it. So color me surprised when I found myself taking this Mel blog about how chocolate and peanut butter are a bad combination, like, way too personally (I chalk my overreaction up to election stress, okay. ). Anyway, the Mel hot take made me really double down on the marriage between chocolate and peanut butter, what with it being a SACRED institution and all. I also just really love these perfect moist-yet-sturdy Smitten Kitchen brownies (as I love all Deb Perelman’s baked goods) and had all the ingredients already in my home. Chocolate and peanut butter — the only food combination that is actually objectively good. —Madeleine Davies

Chewy molasses cookies: I love a slightly spicy cookie that’s not too sweet, and molasses cookies are the epitome of that balance for me. I like that they have a tendency to crack on the outside and stay soft on the inside, and they’re great for dunking in coffee with breakfast. They’re also, incidentally, very easy to make and hard to mess up. I used a straightforward chewy molasses cookie recipe from Bon Appétit circa 2013. The coarse sugar on the outside gives the cookies a nice finished appearance and acts as a bit of a protective barrier during shipping. —Brenna Houck

Rose pistachio shortbread cookies from Sister Pie: For my crispy cookie, I wanted to try out a recipe from Detroit’s Sister Pie. I’ve always liked the appearance of the shop’s rose pistachio shortbread cookies, but as I flipped through Lisa Ludwinski’s cookbook I came across the buttered rum shortbread it felt a little more festive for the holidays, with the same pretty rose frosting on top. Unlike the molasses cookies, these are a little bit more involved, but still simple for a novice baker. To start, you prep the dough, which includes a splash of rum (I used Two James Distillery’s Doctor Bird Jamaica rum). After the dough comes together, you wrap it up and let it sit in the fridge and then slice and bake the cookies as you would a premade dough from the grocery store. The frosting, which also includes booze, came together well and set up nicely. I let the cookies sit overnight for the frosting to completely cure before shipping them out. —Brenna Houck

Miso peanut butter cookies: I’m a big fan of miso-spiked sweets, especially when combined with something nutty, as with these miso peanut butter cookies from Krysten Chambrot at the New York Times. They’re sweet and salty, chewy at the center and crisp at the edges. That is to say, they’re perfect. The recipe calls for sweeter white miso, but I opted for red miso because I like the more assertive flavor. I even tried scaling down the sugar in the first batch to highlight that savory edge, but it affected the composition too much, turning the cookies into tall, crumbly biscuits (not bad, but not decadent holiday cookie material). After I returned the sugar to the proper proportion, they came out great. On round two, I did underbake them by three minutes (two minutes before removing the pan the first time, and one minute on the second pass in the oven) to account for my oven, ensure they would arrive chewy after a cross-country journey, and optimize structural integrity — yielding something like a Mrs. Fields cookie, but fancy. —Nick Mancall-Bitel

Smitten Kitchen blondies: When I was in high school, my mom started making blondies for every sleepover, every late-night play rehearsal, and every study session. They probably stuck around because there’s nothing wrong with a thick square of chocolate chip cookie, and because as much as I love cookies, measuring out dough or (gasp) cutting out shapes is too tedious. A few years ago my mom switched from the recipe on the back of a Hershey’s chip bag to this one from Smitten Kitchen, which has far fewer ingredients and really ups the gooey, fudgy factor. I thought the density would make them ship well, but I may have underbaked them a little, and I ruined a few trying to extract them from the pan. Still, once they cooled, they cut cleanly into bite-sized blocks perfect for nibbling. —Jaya Saxena

Walnut alfajores from Flavor Flours: I went with a familiar cookie recipe for our inaugural cookie swap, because the thought of shipping cookies was nerve-wracking enough and I didn’t need to add more variables to the mix. I followed a recipe for walnut alfajores, from queen of baking Alice Medrich’s gluten-free cookbook Flavor Flours. The book has introduced me to so many excellent desserts made with nonwheat flours and grains, but this recipe is a particular favorite. The cookies are crisp with just a tiny bit of chew (which I hoped would make them sturdy enough to ship), and I filled each sandwich with store-bought cajeta, though it’s easy enough to make from scratch. The cookies didn’t come out perfectly round, which made for a few wonky sandwiches, with caramel spilling out from the sides. That could’ve made for messy transit, but I individually wrapped each cookie before packing them all up. Luckily, the box I packed the cookies in was a couple inches too small, and I had no choice but to eat an extra alfajor. or two. —Elazar Sontag

Sugar cookies: I went with a very straightforward sugar cookie for two main reasons: 1. You get to decorate them and 2. They are uniform and thus easier to pack and ship. The Susan Spungen recipe is dead simple and easy to roll and cut out (I used jam jar covers for a consistent shape) and can be the base for infinite decorating strategies. At first I was tempted to make a whole batch of tie-dye cookies, following this Bon Appétit technique, but I quickly realized it’s incredibly tedious and I’m especially lazy. Instead, I went with two solid colors and played with some swirls at the end. —Amanda Kludt

Peanut butter miso cookies, Round Two: I’ve never baked cookies, even out of a can or a tube or whatever ready-to-bake cookie dough is packed into these days — has anyone disrupted cookies yet? — and anything that comes out of my kitchen is nearly exclusively by way of the NYT Cooking app (though shoutout to Just One Cookbook) because, despite its half-broken search, it is still the least annoying way for a lazy (or is it burned out?) person to acquire and successfully transubstantiate a list of ingredients and instructions into something edible without having to put down their phone. So there was only one possible outcome if I successfully forced myself to bake cookies: the New York Times peanut butter-miso cookies.

But I find cookies that don’t have chunks in them crushingly boring, even ones loaded with miso, so I threw in a heap of white chocolate — admittedly risky for a virgin cookie expedition — and hoped it would work out. What I’ve learned from this serendipitous experience is that baking cookies is incredibly easy, even without an electrical mixing apparatus of any kind, so anyone can do it, and that I never will again. —Matt Buchanan

Maple shortbread sandwich cookies: Sandwich cookies are the sneakiest move. Really, you’re eating two entire cookies masquerading as one, with a bonus layer of sugary cream in the middle. I ultimately landed on this recipe because A. I love maple (everything tastes like pancakes!) and B. King Arthur Flour recipes are known to be well tested and always feature gram measurements as well as cups. Using a scale means you can just dump stuff in a bowl straight from the container, which is great for lazy cooks and reluctant dishwashers like me. The clincher with these cookies, though, is the Nordic cookie stamps that I’d been eyeing for a while and finally purchased, which are a good way to make cookies feel fancy without frosting them. (I. Loathe. Frosting. Cookies. I’m terrible at piping, and the icing is always too thick or too runny, and way too fragile for shipping.) These cookie stamps took a little getting used to, but once I figured out the sturdy and rather satisfying thwack needed to pop the cookies out, it was a cinch.

Note: I doubled the recipe as suggested for stamping, but in the end it still only made 13 cookies. I’d quadruple the recipe if you want to make more than just a batch, or skip the sandwiching altogether, which made for some pretty burly cookies. That is in no way a problem for me, but daintier tastes could get away with one at a time. —Lesley Suter

Mexican wedding cookies: Along with sugar cookies shaped like reindeer and snowmen, I grew up making Russian tea cakes, aka Mexican wedding cookies, around the holidays (although back then I just called them snowballs). So for this project, because I was not in an ambitious mood and do not own any cookie cutters, Christmas-themed or otherwise, I opted for a Bon Appétit recipe for Mexican wedding cookies that I’ve made before. The brown butter in this recipe makes the classic cookie feel a little bit more special than the ones I baked as a kid, but they’re thankfully still incredibly easy to make — and, I was happy to learn, they ship okay too, even if they ended up looking less like snowballs when they reached their final destination. —Monica Burton

Photo credits: Cookies from Tomalu, LindasPhotography, Anjelika Gretskaia, Alinakho, James Andrews, and AnjelaGr/Getty Images


A cookie swap from Sift

For generations, people have been getting together around holiday time to share and exchange their favorite cookies. A cookie swap is a great way to catch up with friends, have a lot of fun, discover new recipes, and take care of a chunk of your holiday gift list, all at once.

The idea is for each guest to bring enough of one type of cookie for everyone to take a few, and build a varied and delicious collection to give as gifts.

This year, Sift decided to host a virtual cookie swap, by reaching out to some of our favorite bloggers. We asked them for the one cookie recipe they'd bring to a swap to share their must-have, want-to-be-known-for creations. The result was an amazing, creative melange of flavors, textures, and fun.

Molly Yeh from My Name is Yeh, Kelsey Banfield from The Naptime Chef, and Katie Wahlman from Butterlust.

Ready to join the party? Let's go!

1. Peppermint Marshmallow Sandwich Cookies

Molly Yeh brought a chocolate sandwich cookie with a unique twist: a peppermint marshmallow filling. Here's how she introduces her Peppermint Marshmallow Sandwich Cookies:

"Sandwich cookies are queens of the cookie swap because they're actually two cookies in one. More to love with a sweet, delicious center? Step aside, sugar cookies."

2. Almond Thumbprint Cookies

Kelsey Banfield made us some Almond Thumbprint Cookies: a rich, nutty riff on a familiar holiday favorite.

She says, "When presented on a cake platter, they look like a beautiful stack of crown jewels, almost too pretty to eat! They appeal to both children and adults and there are never any left behind."

3. Coconut Gingeroons

Katie Wahlman reached into her recipe box to give us Coconut Gingeroons. She says they're "A cross between a classic ginger cookie and a coconut macaroon. They're the perfect two-bite spice cookie to celebrate the season."

Amanda Rettke from Iambaker, Nick Evans from Macheesmo, and Alexandra Stafford from Alexandra's Kitchen.

This party's just getting started!

4. Roll-Out Sugar Cookie

Next up? The funny, talented, and eminently followable Amanda Rettke with a deliciously tender Roll-Out Sugar Cookie. She says, "I wanted to share with you my favorite Christmas cookie recipe of all time. It's sinful. It's outrageous. It's just plain delicious."

5. Belgian White Ale Cookies

Nick Evans' contribution is another unique, creative, and tasty one: Belgian White Ale Cookies. Their story:

"If you've ever had an orange slice in a tall glass of white ale, then you know the inspiration for these cookies. They're soft, chewy, and loaded with spice and citrus. People will be able to pick out the orange hints, but the beer gives them a complicated note that's tough to identify. It also makes them totally delicious. The result is a really unique cookie that will have people coming back for more!"

6. Linzer Cookies

Alexandra Stafford brings us lovely Linzer Cookies. "Nothing could be more festive on the holiday table than a tray of these buttery, confectioners' sugar-dusted, jam-packed linzers."

Alyssa Rimmer from Simply Quinoa (and Flourish, of course), Stefani Pollack from Cupcake Project, and Julianne Bayer from Beyond Frosting.

The great ideas just keep coming. Look who just came in!

7. Gluten-Free Maple Pecan Shortbread

Alyssa Rimmer arrived with a festive plate of Gluten-Free Maple Pecan Shortbread Cookies: nutty, crunchy and sweet.

"They're made with almond flour, which is higher in good-for-you fats, with more vitamins and minerals than grain-based flours. Since the holidays are already full of indulgences, this healthier cookie is a win-win in my book."

8. Cherry Vanilla Cream Cheese Spritz Cookies

Stefani Pollack says, "A cookie press is my secret baking weapon push spritz cookie dough through one and, boom, I have bakery-perfect cookies! The flavor of these cookies outshines their edible glitter topping." Check out her Cherry Vanilla Cream Cheese Spritz Cookies.

9. Pumpkin Pie Bars

A native Vermonter now living on the west coast, Julianne Bayer brought us Pumpkin Pie Bars. Her take on this treat? "The buttery graham cracker crust perfectly complements the sweet pumpkin filling – they're like bite-sized pumpkin pies with a brown sugar streusel topping. You may end up wanting to hide these gooey bars so you can savor them all yourself."

PJ Hamel from Flourish, Shauna Sever from Piece of Cake, and Nik Sharma from A Brown Table.

OK, what kind of blogger party would this be without our own PJ Hamel in the company? Pictured above is the talented trio that rounds out our dynamic dozen of cookie swap contributors.

10. Black & White Brownies

PJ brought Black & White Brownies to share. "These brownies, with their dense, moist vanilla base laced with chunks of melting chocolate, bring the best of both worlds to the table. Bonus: Their hint of nutmeg is pure culinary genius."

11. Spiced Chocolate Molasses Buttons

Shauna Sever brought us an intriguing, beautiful, multi-faceted gem: Spiced Chocolate Molasses Buttons. Her description: "These make for the perfect holiday cookie – a hit with the chocolate lovers, the spice cookie lovers, and those who are drawn to the prettiest of the cookie tin contenders."

12. Chocolate, Raspberry, and Walnut Whole Wheat Biscotti

Finally, and certainly not least, we present Nik Sharma's creation: Chocolate, Raspberry, and Walnut Whole Wheat Biscotti. Here's his description of their lusciousness:

"Being a creature of habit, I drink tea every evening. Biscotti is one of my favorite accompaniments. You dip a cookie in the hot liquid and take a bite to taste a mix of soft and crunchy textures, with the sweetness of chocolate, the tartness of raspberries, and the wholesome flavor of baked walnuts."

What a lovely and satisfying way to end a terrific gathering. We hope you've enjoyed getting to know our blogging friends and their recipes from Sift, and will use some for your own cookie swap this holiday season.


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Cookie Gifts

Wrap similar treats together so spice cookies don&rsquot pick up notes of peanut butter and chocolate. Use tissue paper, string, ribbon, and tags for an extra splash of holiday flair.

Ideas for packaging can be found at your local grocery store, supercenter, or crafts store: colorful boxes, Mason and jelly jars, paper lunch sacks, small white and brown bakery boxes, small silver and white aluminum tins, cellophane bags, and clear plastic containers with lids.


Paula’s Cookie Swap

Christmas cookies are one of the best parts of the holidays, but not many of us have time to make a wide variety of cookies each year. That’s when cookie swaps are a wonderful idea! It gives you and your friends an opportunity to taste an array of cookie flavors while only baking one batch!

To host your own cookie swap, invite your friends over, and ask each one to bake one kind of cookie. Make sure each person brings enough for each guest to have one of their cookies!

As the host, in addition to baking your cookies, it’s a great idea to have cute boxes, bags, or tins for your guests in which to put their new cookie collections. Guests may also love a hot cocoa bar with marshmallows, nutmeg, cinnamon sticks, sea salt, and peppermints, so they can enjoy a warm drink with their cookies.

With Paula’s offering of cookie recipes, you and your friends will have lots of yummy cookies to choose from!


I was dreading the cookie swap. A room full of foodos with the mandate to produce homemade baked goods? Yeah, like that's not a recipe for a serious pissing match. My secret weapon? Alexis Stewart's Brown-Sugar Chocolate Chip Cookies. Yeah, Martha's daughter Alexis.

If you follow Alexis's blog, you know she's serious about baking, and has been for a while. She developed these cookies when she was 12 — I think I read somewhere that they were an attempt to win her mother's approval. No small feat that. Did it work? Well, I've also read in various places that these are Martha's favorite cookies. And if they're good enough for Marty, I figured they'd be good enough for the folks here at HQ.

I'm not one to toot my own horn, but I pretty much had to scramble to salvage a couple of my own cookies. What's the appeal? Um, how 'bout a POUND OF BUTTER and THREE CUPS OF SUGAR? Approval never tasted so rich . and chewy . and crisp. —Adam Kuban, SE editor


27 Christmas Cookie Swap Recipes

Every week we pull together some great Canadian recipes from Canadian food bloggers around the web featuring one main ingredient or dish. This week, we are getting ready for Christmas Cookie Swap season with 27 delicious cookie recipes!

Yes, the holidays are the perfect time to forget about diets and a few extra pounds, especially once one starts receiving beautiful boxes decorated in red, green, and white, and filled with delicious cookies.

For some reason, the exchange of sweet treats between friends and relatives during the holidays creates a sense of generosity that, let's be honest, feels very, very good. Plus, everyone gets to taste chewy chocolate chip cookies, fragrant gingerbread men, crumbly shortbread cookies, and sweet biscotti, among many, many other things.

Getting ready for a big holiday bake-off? Then, you are in the right place because we have 27 stunning Christmas cookie swap recipes to wow your loved ones!



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