Cookie Exchange Recipes2018-11-28T11:02:04-04:00

Jeanne started her annual Holiday Cookie Exchanges with girlfriends soon after she got married. ย Today we continue the tradition. It’s easy and fun! Scroll down the page to see all the recipes from this year and favorites from past years. Plus there’s an easy form just below for you to use to share your favorite cookie recipe!ย KEEP THE COOKIE EXCHANGE GOING! PLEASE SHARE YOUR FAVORITE COOKIE RECIPE HERE!

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Cookie Exchange Recipes

Snowflake Cookies from Paula Deen’s Christmas Magazine 2007

Makes about 2.5 dozen


  • 1 cup butter
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 3 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Edible Paint Icing– recipe below
  • Garnish: silver dragees (silver balls), sugar pearls, sparkling sugar


In a large bowl, beat butter & sugar at medium speed with an electric mixer until fluffy.ย  Beat in eggs, vanilla & almond extract until combined.
In a medium bowl, combine flour, baking powder & salt.ย  Gradually add to sugar mixture, beating until smooth.ย  Wrap dough in heavy-duty plastic wrap & refrigerate for 1 hour.ย ย 
Preheat oven to 350 degrees.ย  Line 2 baking sheets with parchments paper.
On a lightly floured surface, roll out dough to 1/4 inch thickness.ย  Cut with assorted snowflake cutters: place 2 inches apart on prepared baking sheets.ย  Bake for 10 minutes or until edges are very lightly browned.ย ย 
Let cool for 2 minutes on baking sheet.ย  Remove from pans & cool completely on wire racks.
Paint cookies with edible paint icing (recipe below).ย  Garnish with silver dragees, sugar pearls & sparkling sugar, if desired.
1/4 cup cold water
3 tbsp meringue powder
2 cups confectioners’ sugar
Food coloring– optional
Chewy Peanut butter Bars

Chewy Peanut Butter Bars by Angel Smedley


  • 1/2 cup peanut butter
  • 5.5 tablespoons butter (softened)
  • 2/3 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • Coarse salt or coarse sugar for garnish
  • chopped peanuts, also for garnish


1.ย  preheat oven to 350 degrees F.ย  Grease a 9-inch square baking pan.

2. Beat together peanut butter & butter in a bowl with an electric mixer on medium speed, 30 seconds. Gradually beat in sugars, eggs & vanilla till creamy.ย  Whisk together flour, baking powder & salt in a small bowl, then stir into peanut butter mixture until well blended.

4.ย  Spread mixture evenly into prepared pan.ย  Sprinkle with chopped peanuts.

3.ย  Bake until evenly browned and edges start to puff & pull away from sides of the pan, 30-35 minutes.ย  Cool completely in pan on a wire rack, then cut into 16 squares.ย  Sprinkle with coarse salt or sugar.

Bars keep up to 3 days at room temperature in an airtight container.

This recipe was acquired from

Chewy Peanut butter Bars

4 Ingredient Strawberry White Chocolate Chip Cookies by Patrick Hoy

Difficulty: easy


  • 1 Box Strawberry Cake Mix
  • 1/2 cup Vegetable Oil
  • 2 Eggs
  • 2 cups White Chocolate Chips


  • Preheat oven to 350 degrees. Mix together cake mix, vegetable oil, and eggs in a large bowl until combined. By hand โ€“ no electric mixer needed.
  • Mix in white chocolate chips and stir until evenly distributed.
  • Place heaping spoonfuls onto an ungreased cookie sheet.
  • Bake for 12 to 14 mins.
  • Let set on pan for 2 mins then remove to a wire rack for cooling.

Eat and enjoy!

(This recipe was acquired fromย

Caramel Pretzel Turtles


  • 35ย waffle pretzels
  • 35ย soft caramel candies
  • 35ย Milk Chocolate Hershey Kisses
  • 35ย pecans


  • Preheat the oven to 350.
  • Lay the waffle pretzels (or other small shaped pretzel) down on a baking pan. Unwrap the caramels and place them on top of the pretzels.

  • Place the pan into the preheated oven and bake them for 4-7 minutes. Watch the caramels carefully. Different brands of caramel will melt at different times. Remove the pan from the oven and immediately press a Hershey Kiss into the caramel. Place these back into the oven for just 1 minute.

  • Take the pan back out of the oven and place a pecan on top of each of the Hershey Kisses.
  • Allow the chocolate to set completely before storing in an airtight container.

(This recipe was acquired fromย

Classic Pizzelle byย Mary (model)


  • 3 large eggs
  • 3/4 cup sugar
  • 3/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 cup (8 tablespoons) melted butter


  1. Beat the eggs, sugar, salt, and vanilla until well combined.
  2. Stir in the flour and baking powder, mixing until smooth.
  3. Add the melted butter, again mixing until smooth; the batter will be thick and soft.
  4. Heat your pizzelle iron. Grease it as directed in the manufacturer’s instructions. As the iron heats, the batter will stiffen.
  5. Cook the pizzelle according to the instructions that came with your iron. In general, they’ll take between 45 seconds and 2 1/2 minutes to brown.
  6. Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges.
  7. Dust cooled pizzelle with confectioners’ sugar if desired.

Recipe From:

Classic Pizzelle by

Press Cookies byย Maria (model)


  • 1 lb butter
  • 5 cups flour
  • 1 1/2 cups confectioner’s sugar
  • 4 egg yolks
  • 1 tsp vanilla
  • Assorted sprinkles or colored sugar

You can not change up any of these ingredients– it won’t work.


Using a cookie press- press cookies onto a baking sheet. Sprinkle with sprinkles or colored sugar. Bake on 350 degrees on the center oven rack for 8-10 minutes. Do not overcook. The edges should be lightly browned.
Cool on baking rack & enjoy!

Peanut Butter Chip Chocolate Cookies byย Meredith (model)


  • 1 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups peanut butter chips


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Recipe From:

Sealed with a kiss PB Cookies byย Jill Bauer (host)


  • 2 c peanut butter, creamy at room temp
  • 2 eggs
  • 1 cup sugar
  • Hersheyโ€™s Chocolate candy kisses


  1. Preheat oven to 350.
  2. Mix ingredients (Pb, eggs, and sugar) together until dough is soft and easy to scoop.
  3. Scoop out spoonfuls of dough and roll into ping-pong sized balls.
  4. Place on silicone lined or non stick cookie sheet. Should be able to get 12 cookies on a traditional size sheet.
  5. Bake 8-10 minutes. Do not over bake. You want them a little soft and not too brown on the bottom. Just slightly golden on top.
  6. After removing cookies from the oven, place one unwrapped Hersheyโ€™s kiss on each cookie. Let cool.

Makes about 32 cookies.

More Recipes

52 entries.
Tiago R Tiago R wrote on July 29, 2019 at 9:38 am:
test recipe
Susan LeJune Susan LeJune wrote on December 14, 2018 at 2:34 pm:
Gumdrop Cookies

Beat until soft ยฝ cup shortening
Beat in gradually until light and creamy
ยฝ cup brown sugar
ยฝ cup white sugar
1 tsp vanilla

Sift before measuring 1 cup bread flour
Resift with ยฝ tsp soda, ยฝ tsp baking powder, ยผ tsp salt.
Sprinkle ยผ of this over
ยฝ cup grated coconut or nits (optional)
ยฝ cup of gumdrops (small or large chopped)
1 cup of quick cooking oatmeal
Beat the sifted ingredients into the butter mixture in about 2 parts alternating with 1 beaten egg. Stir in gumdrops, oatmeal mixture. Pinch off pieces of the dough.
Roll into 1โ€ balls. Flatten them with a spatula dipped in milk. Bake the cookies in a moderate oven (350) for about 10 minutes.

Yield - (40) 2โ€ cookies
Sue Marsella Sue Marsella wrote on December 7, 2018 at 10:41 am:


In a large bowl, mix the 3 eggs and 2 cups of sugar.
Mix on med. speed for 7-8 min. (very important to do this for chem. reaction) Will be smooth and creamy.

Add the 3/4 cups of soft butter, vanilla and almond ext. and mix for 2 min.

You may want to change to dough hooks for this next step because the dough becomes very thick.
Slowly add the 3 cups of flour until combined.
Fold in Cranberries.

Smooth into a 9x13 butter greased METAL PAN.

bake on 350 until top is golden brown..and toothpick comes out clean.

Cool completely in pan on wire wrack, and cut into 2 or 3 inch squires ....
Peggy schmeltzer Peggy schmeltzer wrote on November 28, 2018 at 3:38 pm:
Merry Christmas
Nancy Conlen Nancy Conlen wrote on November 21, 2018 at 5:50 pm:
Sausage Cake

1 lb mild (good) sausage
11\2 cup brown sugar
11\2" " granulated sugar
2 teasp. allspice
1 "" cinnamon
1 " cloves ( ground)
1 cup raisins
1 sml. Bottle of maraschino cherries (halfs)
1\2cup (strong coffee) cooled
21\2 cup (A\P) flour
Mix 1 tsp.baking soda in 1\2 cup of milk
1 cup walnuts (chopped)

Place all ingredients in large bowl & mix by hand.Bake at 350* for I your or till done in center
Cool & eat! This cake does not get icing but it is great with whipped cream.
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