Cookie Exchange Recipes 2017-02-16T18:35:48+00:00

Jeanne started her annual Holiday Cookie Exchanges with girlfriends soon after she got married.  Today we continue the tradition. It’s easy and fun! Scroll down the page to see all the recipes from this year and past favorites from 2015. Plus there’s an easy form just below for you to use to share your favorite cookie recipe! 


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2016 Cookie Exchange Recipes

Snickery-Doodles by Angel Smedley

Ingredients

1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
1 and 1/3 cups (267g) granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
3 cups (375g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 and 1/2 cups chopped Snickers (about 10 fun-size or 3-4 full size bars)

Topping

1/4 cup (50g) granulated sugar
1 teaspoon cinnamon

Directions

Chop up your Snickers bars first. Place the chopped snickers into the freezer as you prepare the cookie dough.
Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg, egg yolk, and vanilla. Scrape down the sides as needed. Set aside.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.  Fold in the cold Snickers Bar pieces.
Take 1.5 – 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out, if desired. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Almond Joy Cookies by Angel Smedley

Ingredients

1 14 oz bag sweetened coconut flakes
2 cups semi-sweet chocolate chips
⅔ cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted – light blue bag)
1 14 oz can sweetened condensed milk (regular or fat-free works)

Directions

Preheat the oven to 325F.
Line a large baking sheet with parchment paper and set aside.
In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
Stir until combined.
Scoop out dough with a cookie scoop onto prepared baking sheet.
Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
Let cool on baking sheet.
Store cookies in an airtight container.

This recipe is Patrick’s favourite cookie recipe in the world! You saw him cook this on air! Enjoy.

Susan Susan wrote on January 5, 2017 at 2:04 am:
I watch Quacker Factory every time it is on. I loved Jean Bice!
Ann Ann wrote on December 22, 2016 at 9:42 am:
Oatmeal cookies. 2 sticks butter. 1c. Dark brown sugar. 1c. Sugar. 2 eggs. 1 tsp vanilla. 1 1/2 c. Flour. 1 tsp. baking soda. 1 1/2 tsp. cinnamon. 1/2 tsp. salt. 3 c. O F Oats. 1 c. Chopped pecans. Whisk flour,bk . Soda, salt, and cinnamon together. In lg. Bowl on low speed mix butter,and sugar,blend well, add eggs,then vanilla,then flour,salt, bk soda, and cinnamon, stir in oats and pecans. Bake at 350 degrees for 10 to 12 minutes,cool on cooling rack.
jackie friday jackie friday wrote on November 16, 2016 at 12:38 am:
cheesecake raspberry cookies,preheat oven 350.degrees.in a bowl beat with a mixer 8 oz of creamcheese untill light and fluffy,add one egg and beat with mixer,mix in one (17.5 oz)pouch ofsugar cookie mix,then gently stir in 2/3 cups of raspberry baking chips.line pan with parchment paper,drop cookies on sheet and pat to flatten them.bake 9-12 minutes[
Elaine Davis Elaine Davis wrote on November 15, 2016 at 6:17 pm:
Can Macs

(Butterless, sugarless, flourless, eggless

Ingredients
1 can (15 oz) condensed milk
2 squares (2 oz) bitter chocolate
1/8 t salt
1 t vanilla
2 cups shredded coconut
1 cup chopped nuts (optional)

1, Put the condensed milk and chopped bitter chocolate in the top of a double boiler over rapidly boiling water.
2. Stir constantly until thickened - about 10 minutes.
3. Remove from burner and stir in: vanilla, shredded coconut and nuts.
4. Drop by teaspoonfuls onto greased baking sheet.
5. Bake at 350 F for 10 minutes.
6. Loosen, then remove from pan at once to cool on rack.
Beverly Joseph Bowers Beverly Joseph Bowers wrote on November 15, 2016 at 11:07 am:
Soft Cut Out Cookies

3/4 cup unsalted Butter
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract
21/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt

For decorating Sugar Cookie Icing
Sprinkles

Mix all ingredients and divide into 2 equal parts. Roll about 1/4 thickness
Refrigerate 1 hour

Preheat to 350
Using cookie cutters cut in shapes
Before baking sprinkle...

Bake 8 to 11 minutes
Make icing and decorate
Enjoy and Happy Holidays!
Donica Miller Donica Miller wrote on November 14, 2016 at 7:03 pm:
Oatmeal Cookies

Ingredients
3/4c vegetable shortening
1 cup brown sugar, packed
1/2 cup sugar
1/4 cup water
1 teaspoon vanilla
3 cups oats-uncooked
1 cup flour
1 teaspoon salt
1/2 teaspoon soda
1 egg

Preheat oven to 350 degrees. beat together shortening, sugars, egg, water & vanilla until creamy. Combine remaining ingredients, add to creamed mixture. Mix well. Drop by rounded teaspoons onto greased cookie sheet. Bake 12 to 15 minutes. Makes 5 dozen.
Kathy Soyk Kathy Soyk wrote on November 14, 2016 at 5:33 pm:
RUSSIAN TEA COOKIES

Ingredients:
2 cups all-purpose flour
2 cups finely chopped pecans
1/4 cup sugar
1 cup butter, softened
1 teaspoon vanilla
powered sugar

Directions:
1. Heat oven to 300 degrees.
2. Combine all ingredients except powered sugar. Beat at low speed, scraping bowl, until well mixed.
3. Shape into 1 inch balls. Place 1 inch apart on ungreased cookie sheet.
4. Bake app. 15 minutes or until very lightly browned.
5. Cool 5 minutes, then roll in powered sugar while still warm, then sprinkle more powered sugar when cool.
Sheree Deacon Novick Sheree Deacon Novick wrote on November 14, 2016 at 4:49 pm:
Soft Cutout Sugar Cookies ( corrected edition)

Mix together:
2 cups sugar
1 cup shortening
1 teaspoon real vanilla extract
1 tsp. Baking sofa
2 tsp. Baking powder
Add 5-6 cups of flour to roll soft

Refrigerate an hour to overnight.
Roll out and cut into fun holiday shapes.
350 degrees for 12-13 minutes.
Let cool.
Decorate with frosting, sprinkles, etc. or eat as is.
Sheree Novick Sheree Novick wrote on November 14, 2016 at 4:41 pm:
Soft cutout sugar cookies
Mix together:

2 cups sugar
1 cup shortening
2 eggs
1 teaspoon pure vanilla
1 cup sweet milk
Dash salt (optional)

Slowly add 5-6 cups of flour , enough to roll soft. Refrigerate the dough at least an hour or overnight.

Roll out dough. Cut with any shape cookie cutters.
350 for 10 minutes

Let cool. You may ice and decorate or eat them as is!
Lisa Etheridge Lisa Etheridge wrote on November 14, 2016 at 4:35 pm:
I cheat for this cookie its a box cookie by Pillsbury. I seen this a couple years ago& thought I would give it a try. I'm sure glad I did!!
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