Cookie Exchange Recipes2023-11-03T09:00:46-04:00

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 favorites from past years. Plus there’s an easy form just below for you to use to share your favorite cookie recipe! KEEP THE COOKIE EXCHANGE GOING! PLEASE SHARE YOUR FAVORITE COOKIE RECIPE HERE!

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2023 Cookie Exchange Recipes

Snow on the Mountain Brownies by John Shrader

These Dark Chocolate Brownies are a chocolate lover’s dream!!! We frequently have them and give them during the Holidays! Cheers from our family to yours!


  • 1 c. Butter ( salted is fine)
  • 5 oz. Dark Chocolate ( 70% chocolate is usually what I use, Lindt is awesome)
  • ¼ c. Cocoa
  • 2 c. Sugar
  • 1 Tbsp. Vanilla Extract
  • 3 large Eggs (Room Temp!)
  • 1 ¼ c. All-Purpose Flour
  • ¼ tsp. Baking Powder
  • 1 c. Semi-Sweet Chocolate Chips
  • Powdered Sugar: to sift on top of the cooled brownies.


  1. Preheat oven 325. Grease and line with waxed paper a 8X8 Baking pan.
  2. Melt Chocolate and butter together in a large saucepan, stirring slowly. Use med/low heat. Remove from heat.
  3. Stir in the ¼ c. cocoa. Then stir in the sugar and vanilla.
  4. Stir or whisk in eggs one at a time. Do quickly since the chocolate/ butter/ sugar will cool and get thick.
  5. Stir in flour, then the chocolate chips.
  6. Scoop and smooth out into pan. Batter will be thick and look a little separated. It will be fine!
  7. Bake 35-40 mins, check with a cake tester. If it is really wet cook for 5-10 mins more.
  8. Cool at an hour. Loosen edges. Flip out carefully. Remove paper. Sift powdered sugar and cut in small pieces with a warmed knife. It won’t cut into perfect shapes. Believe me it won’t matter!!! Taste!!!

Make any variation/ additions you want:

  • Add toasted nuts (1 c.)
  • Dried Fruit, Cherries!!!( ¾ c.)
  • Different extracts ( I did mint extract ½- 3/4 one time , Yum)
  • 5 oz of flavored Dark Chocolate. (Orange was Awesome)

Happiest of Wishes this 2023 Season!! XOJ and Boo!

Guiltless Cookies by Angel


  • 2 ripe bananas
  • 1 cup quick oats
  • 1/2 cup dark chocolate hips
  • 1 heaping tablespoon of peanut butter


  1. Smash bananas, add oats. Stir in chocolate chips & peanut butter.
  2. Drop spoonfuls of dough on parchment lined cookie sheet. Bake at 350 degrees for 15 minutes & enjoy!

Classic Oatmeal Raisin Cookies by Jayne Brown (QVC HOST)


  • 1 cups all-purpose flour
  • ½ – 1 teaspoon cinnamon to taste
  • ⅛ teaspoon nutmeg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened to room temp
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tablespoon honey or molasses
  • 2 teaspoons vanilla
  • 1 and ½ cups oats old fashioned or large flake
  • ⅔ cup raisins
  • Optional: Chopped walnuts


  1. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. Set aside
  2. In a large bowl using an electric mixer, beat together the butter, brown sugar and granulated sugar until fluffy (about 2 minutes).
  3. Beat the honey, vanilla extract and egg into the butter mixture.
  4. With the mixer on low speed, beat the flour mixture into the butter mixture.
  5. Stir in the oats and raisins. The batter will be sticky.
  6. Cover the bowl with plastic wrap, and refrigerate for 30 minutes or overnight.
  7. When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper.
  8. Using a tablespoon, form the dough into balls of about 1 to 1.5 tablespoons and place 2 inches apart on the lined cookie sheets.
  9. Bake 1 tray at a time, on the middle rack of the oven for 9-11 minutes
  10. Remove from the oven and cool fully on the cookie tray.
  11. I also like to add chopped walnuts for a crunchy texture

2022 Cookie Exchange Recipes

Chocolate Covered Cherry Cookies by John Shrader

I sat down and thought about what I wanted to bake this year for the Cookie Exchange Recipe? I love Chocolate and I love Cherries! I grew up having chocolate covered cherries every year for the Holiday…..
That inspired me to make Chocolate Covered Cherry Cookie recipe. I took an Italian Rainbow Cookie recipe and changed it around a bit….. Enjoy!



Oven 350

  • 7oz. Almond Paste grated (do your best, LOL)
  • 3/4 c. Sugar
  • 1/2 tsp. Cherry Extract
  • 1/2 tsp. Vanilla Extract
  • 3/4 c. room temp Butter
  • 3 Eggs, room temp
  • 1 c. All-Purpose Flour, sifted
  • 1/4 tsp Baking Powder
  • Red Food Color ( see directions below)
  • 1 – 1 ¼ c. Cherry Preserves, pressed through a sieve to smooth out
  • 4 oz. Semisweet Chocolate
  • 1 Tbs. butter


  1. Pans: Grease 3, 8” square pans. Cut out 3 squares of waxed paper to fit in the bottom of each pan. Place paper in each pan. Butter, then flour the tops of paper to prevent the cake sticking to the paper.
  2. Beat Almond paste, sugar, extracts and 1 egg. Try to make it smooth as you can. There will be some lumps. Continue beating, adding 1 egg at a time until smoothish.
  3. On low speed beat in the flour until incorporated.
  4. Take 2 medium sized bowls, divide the batter into thirds. A rounded 1 c. per the 3 bowls. ( including the original bowl)
  5. In first bowl of batter add 3 drops of red food color, in the second bowl of batter add 6 drops of red food color, in the last bowl add 12-14 drops of red food color. Start with bowl #1 and stir in the color well, continue with bowl #2 then the third.
  6. With a clean spoon start with bowl #1 and pour into prepared pan, then #2 and then#3. Bake for 10-12 mins. Will be puffed a little bit. Check with tooth pick, should come out clean.
  7. Cool on a cake rack for 20 mins. Run a knife around edges of pan to loosen cake. Then carefully flip out darkest colored cake on serving plate. ( cake should cool to the touch) Remove the wax paper!!! Spread half of the jam on top of the first layer. Repeat with the second darkest cake layer. Top with the lightest cake layer.
  8. Heat the chocolate and butter together slowly until smooth and spread on top of the top layer. Cool in refrigerator 15 mins then score the top into portions. Finish chilling until cold.
  9. To serve take out of fridge and let come to room temp.

Cut, serve and ENJOY!!!! XOJ

Chocolate Covered Cherry Cookies

2021 Cookie Exchange Recipes

Coconut Snowman Cookies by Patrick

“I LOVE coconut – and I love Christmas – so I think these cookies are perfect for the holidays!!”   Patrick Hoy



  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon coconut extract (or vanilla)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3 cups flour


  • 1/2 cup butter, room temperature
  • 3 cups powdered sugar
  • 2–3 tablespoons milk


  • 1 1/2 cups flaked coconut
  • 1/4 cup chocolate chips
  • 1/4 cup mini chocolate chips
  • 1/4 cup fondant, colored orange


  1. Preheat oven to 350° F. Line baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy.
  3. Add the egg and the coconut (or vanilla) extract and continue mixing until combined and smooth, scraping the sides of the bowl as necessary.
  4. Turn the mixer speed to low and add the baking powder, salt, and flour, mixing until the dough comes together.
  5. Divide the dough in half and on a floured work surface, roll the dough to 1/3- inch thick Using a large round cookie cutter (3- inches in diameter) cut out the dough and place the circles onto the prepared baking sheet 1 1/2 inches apart. Re-roll the leftover dough and repeat the process, using all the dough.
  6. Bake for 8-10 minutes, or until the edges are lightly golden.
  7. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.


  1. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until creamy. Turn mixer to low and add in powdered sugar and 2 tablespoons of milk. Mix for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Add in the additional tablespoon of milk if a creamier frosting is desired.


  1. Spread frosting on top of each cookie.
  2. Pour the coconut onto a plate and dip each cookie into the coconut, pressing to make sure the coconut sticks to the frosting.
  3. Press 2 chocolate chips into the frosting to make eyes, and press 5 mini chips into the frosting to create the mouth.
  4. Form the fondant into 1/2- inch cones to use as noses and press the nose into the frosting.

You can also use Orange colored taffy or Starburst instead of fondant, as it’s malleable to shape into carrot noses.

Store airtight at room temperature for up to 5 days for best freshness.

Cappuccino Cookies by Koort Wallien (Roberta’s Unique Gardens)

Most would agree that chocolate chip cookies and a cup of coffee are a great combination. Let’s marry the flavors into one cookie! Add instant coffee or instant cappuccino to your favorite chocolate chip cookie recipe. Elevate your recipe with one simple ingredient. Add two tablespoons of instant coffee or instant cappuccino to your cookie recipe. That’s it.


  • 1 cup + 2 Tablespoons (150g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 Tablespoons (12g) instant coffee granules or espresso powder
  • ½ cup (113g) unsalted butter softened to room temperature
  • ½ cup (100g) granulated sugar
  • 1 large egg room temperature*
  • 1 and ½ teaspoons vanilla extract
  • ¾ cup (128g) white chocolate chips


  1. In a medium bowl, whisk together the flour, baking soda, salt, and instant coffee or espresso powder. Set aside.
  2. In another medium bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Stop mixer, add egg, and beat again until fluffy, about 1 minute. Scrape down sides of bowl, add vanilla and beat again until incorporated.
  3. With the mixer on low, add the dry ingredients to the wet ingredients. Increase mixer speed to medium and beat until everything is incorporated. Using a spatula, fold in white chocolate chips. Cover dough and chill at least 1 hour or up to 3 days.
  4. When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll the chilled dough into balls– 1 ounce (approximately 1 Tablespoon) of dough each– and place 8 balls of dough per cookie sheet. If you like, you can press a few more chocolate chips on top/sides of the dough balls for aesthetic purposes.
  6. Bake the cookies for 12 minutes or until edges just start to turn brown. Remove from oven and allow cookies to cool on the baking sheet for 2 minutes before moving to a wire rack to cool completely. Store cookies at room temperature, preferably in an airtight container, up to 7 days. Baked cookies may be frozen up to 2 months. You may also freeze rolled cookie dough up to 2 months. Bake frozen for 12-13 minutes.

*It is best to use room temperature eggs when using room temperature butter, as it makes for smoother incorporation into batter.

Pecan Tarts by Carolyn Gracie (QVC Host)

(This is one of my mom’s recipes from the 1960’s)


  • 1/2 cup butter, softened
  • 1 3oz package of cream cheese
  • 1 cup of all purpose flour


  1. Blend these 3 ingredients and form into 24 balls, then chill in refrigerator for about 30 minutes.


  • 2/3 cup finely chopped pecans
  • 1 egg, beaten well
  • 3/4 cup brown sugar
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • Dash of salt


  1. Preheat oven to 350 degrees.
  2. Mix all ingredients EXCEPT THE CHOPPED PECANS together in a medium bowl with the beaten egg.
  3. Place the chilled dough balls into 24 small muffin tins, pressing to cover the bottom and sides of each tin.
  4. Place a few pieces of the chopped pecans on the dough, then fill each tin with the liquid filling. Add a few more pieces of chopped pecans on top of the filling on each.
  5. Bake at 350 degrees for 10 minutes. Then, lower oven temp to 325 degrees and continue baking for 20 more minutes. Let cool for 5 minutes, then gently turn tins upside down to remove the tarts. Be careful not to break the crust.
  6. Serve with a dollop of whipped cream. Enjoy!!

Grandma Bennett’s Spritz cookies by Sandra Bennett (QVC Host)

I’ve never had a Christmas in my life that I haven’t eaten these. My grandma made them, then my mom and now me. They are my favorite cookies and now they are my husband’s favorite too. You have to have a cookie press, but if you have one, this is a very fast recipe and they come out looking like a professional made them!


  • 2 1/2 c flour
  • 1/2 tsp salt
  • 1 cup butter
  • 1 1/4 cup powdered sugar
  • 1 egg
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract.


  1. Mix flour and salt. Set aside. In another bowl cream butter. Gradually mix in powdered sugar until creamy. Mix in egg, vanilla and almond extract. Add dry ingredients. Mix well but don’t over mix. Put dough through cookie press. Oven temp. 400°. Bake for 6-8 minutes.
Grandma Bennett’s Spritz cookies

Oatmeal Sandwich Cookies by John Shrader (Designer)

New family Favorite!

Oven: 350


  • 2 sticks of salted butter softened
  • 1c. brown sugar ( either dark or light)
  • 1/2c. sugar
  • 2 lg. eggs room temp.
  • 2tsp. vanilla extract
  • 2c. all-purpose flour
  • 2 1/4c. old-fashioned oats
  • 1 1/4tsp. baking soda
  • 1/4tsp. salt
  • 1tsp. cinnamon
  • 1/4tsp. allspice
  • 1/4tsp. nutmeg


  1. Cream butter/sugars and 1 egg together until fluffy. Add the second egg and vanilla, continue to beat 1 min.
  2. Stir all of the dry ingredients together in a separate bowl. Then stir Dry into the butter/sugar mix. I did this in my KitchenAid with the paddle attachment. Easy Peasy Cookie Breezy!
  3. Scoop by the Tbs., spacing about 1 1/2’’ apart on parchment lined cookie sheet. Bake 8-10 mins, until slightly brown around edges. Cool 10 mins on pan then transfer to a wire cooling rack. Repeat with the reamaining dough. Cool cookies completely.

Cream Filling:


  • 1 stick of butter room temp
  • 8oz cream cheese room temp
  • 2c. powered sugar
  • 1 1/2tsp. vanilla


  1. Cream first 3 ingredients together until smooth and spreadable. Add in vanilla.
  2. Spread about 1 Tbs. of cream on one cookie and sandwich together with a second cookie. Eat and repeat. Enjoy!
  3. I refrigerated the finished cookies due to the cream cheese. Bring them out to warm up before eating.
Oatmeal Sandwich Cookies

Oatmeal Raisin Cookies by Angel

Oatmeal Raisin cookies were one of Jeanne’s favorites– especially when she was at the QVC studios. So I wanted to share this recipe to honor her.


  • 1 Egg, large
  • 1 1/2 cups Oats, old-fashioned
  • 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 2/3 cup Brown sugar, packed light
  • 1 tsp Cinnamon, ground
  • 3/4 tsp Sea salt, fine
  • 1 tsp Vanilla extract
  • 1/2 cup Butter, unsalted


  • (optional) up to 1 cup total of add-ins, which could include a mix of anything from raisins to chocolate chips, chopped nuts, M&Ms, other fun baking chips or dried fruit and more


  1. Combine the dry ingredients. Combine the oats, flour, cinnamon, salt and baking soda in a medium mixing bowl and stir to combine.
  2. Mix the wet ingredients. In a separate large mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add the egg and vanilla extract and beat on medium speed until combined, about 30 seconds.
  3. Add in the dry ingredients. Add the dry ingredient mixture and beat on low-speed until combined.
  4. Stir in any (optional) add-ins. Sprinkle any add-ins evenly over the dough and stir by hand until they are evenly combined.
  5. Chill the dough. Transfer the dough to a food storage container and refrigerate for at least 1-2 hours until chilled. (Or see a faster chilling method below.)
  6. Prep the cookies. Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Use a medium cookie scoop to form the dough into 2-tablespoon balls and place them a few inches apart on the prepared baking sheet.
  7. Bake. Bake for 10 to 12 minutes, or until the cookies are lightly golden around the edges and the centers are set.
  8. Cool. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes. (You can also sprinkle them with a pinch of flaky sea salt if you’d like.) Then serve warm and enjoy!

This recipe was acquired from

Grandma Great’s Hershey Cookies by Anne Wiggins (Muk Luks Brand Ambassador)

Anne Wiggins story:

It is something my Great Grandmother cut out of the newspaper in the 1930’s before chocolate chips were invented! Therefore, they were called “Hershey Cookies” because you had to break up a Hershey chocolate bar for the recipe. I grew up on this, and it’s still a favorite.

(At least until I found out I can’t have gluten. 😂)

Here you go: From one of the most precious ladies to ever live, my “Grandma Great.”

Grandma Great’s Hershey Cookies:


  • 1 cup Crisco (you can substitute butter, but they will not hold their shape)
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 1/2 cups all purpose flour
  • 2 eggs
  • 2 cups oatmeal (quick oats is fine)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 cup Hershey’s chocolate bars broken into small pieces


  1. Preheat oven to 325 degrees. Cream shortening and sugars. Add eggs and vanilla. Mix well. Beat in flour, soda, and salt. Stir in oatmeal and Hershey’s chocolate pieces. Drop by spoonfuls onto baking sheet. Bake for 8-12 minutes depending on desired chewiness or crispiness.

Enjoy a vintage flavor from the 1930’s!

2020 Cookie Exchange Recipes

Cream Cheese Cookies by Angel


  • 1/2 cup butter, softened (1 stick)
  • 4 ounces cream cheese, room temperature
  • 1 cup granulated white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1 3/4 cup cake flour


  1. Line baking sheet with parchment paper. Cream together butter and cream with electric mixer.
  2. Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine.
  3. Once incorporated, refrigerate dough for at least an hour.
  4. Preheat oven to 375 degrees F. Dough is sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls. Don’t flatten too much or the cookies won’t puff up.
  5. Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden! This might vary for your oven and altitude. Watch these cookies carefully.

This recipe was acquired from

Cream Cheese Cookies

Chocolate Shortbread Cookies by Tina Verrelli (Kitchen Aid Guest)


  • 1/2 stick (4 tablespoons) salted butter, melted
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ (powdered) sugar
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 1/2 sticks (12 tablespoons) salted butter cut into 1/2″ cubes and very cold

White Chocolate Drizzle: (optional)

  • 1 cup white chocolate chips
  • 2 teaspoons solid vegetable shortening (such as Crisco) or solid coconut oil

Mix the Dough:

  1. In a small bowl, stir cocoa powder and vanilla into melted butter (4 tablespoons) and let sit.
  2. Stir together powdered sugar, flour and salt in mixing bowl.
  3. Use flat beater (if using stand mixer) to cut the cold cubed butter into the dry ingredients: turn mixer on low and add a few pieces of butter at a time. Mix until it forms a sandy texture with no butter pieces larger than a pea.
  4. Add the cocoa/butter mixture and mix just until all is combined. (If it seems to not come together, just keep mixing, depending on the temperature of the ingredients, sometimes it can take a little longer.)

3-Ways to form Chocolate Shortbread Cookies:

  1. Slice & Bake: Roll the dough into an even log shape and wrap in plastic wrap or parchment. (The diameter of the log will be about the diameter of the cookies, as they don’t spread much.) Chill until firm (an hour or more.) Roll the log in sugar if desired. Slice the thickness you’d like your cookies and place on parchment lined or greased baking sheet. Bake at 325 degrees F. for 10-13 minutes depending upon thickness of cookie. Cool on baking sheet.
  2. Roll & Flatten: Roll the dough into an even log shape and wrap in plastic wrap or parchment. Chill until firm (an hour or more.) Cut the log into 16 portions. Roll each portion into a ball. Place each ball onto a parchment lined or greased baking sheet. Flatten each ball with a flat bottomed glass dipped in sugar. I flattened mine to be about 1/8 – 1/4-inch thick and 3 – 3 1/2-inch diameter (they don’t spread much.) Bake at 325 degrees F. for 10-13 minutes depending upon thickness of cookie. They will puff up a little in the center when they’re about done. Cool on baking sheet. Remove to cooling rack – they will firm up as they cool.
  3. Bake in Pan: Pat the dough into a greased 9 x 9″ square baking pan. Dock (prick) all over with a fork, cover with plastic wrap or foil and chill until firm (an hour or more.) Bake at 325 degrees F. for 25-30 minutes. Turn out of pan onto cutting board while still warm and cut. They will firm up (and be harder to cut) when cool.


  1. Baking Pans: I use shiny light colored metal baking pans. If you use dark colored pans or glass you may need to reduce your cooking time and/or temperature.
  2. For the “Bake in Pan” version I like to grease and line the pan with a greased length of parchment or foil for easy removal from pan.

This recipe was acquired from

Chocolate Shortbread Cookies

Black Forest Cherry Cookies by John Shrader (Designer)


  • 1 Cup Dried Cherries
  • 2 Tbsp. Kirsch
  • 2 Tbsp. Water
  • 2 ¼ c. All Purpose Flour
  • 2 Tbsp. Cocoa
  • 1 tsp. Baking Soda
  • ¼ tsp. Salt
  • 1 C. Butter ( 2 sticks) softened
  • ¾ C. Sugar
  • ¾ C. Brown Sugar
  • 2 tsp. Vanilla
  • 1/8- ¼ tsp. Almond extract
  • 2 eggs + 1 egg yolk
  • 1 ¾ C. Semi Sweet/ Bittersweet Chocolate Chips


  1. Preheat oven to 375 degrees.
  2. Bring Kirsch and water to a boil in a small saucepan. Remove from heat and stir in dried cherries. Put a lid on the pan and set aside to cool.
  3. Sift all the dry ingredients in a separate bowl.
  4. Cream the butter sugars and one egg yolk until fluffy. Add the other eggs in one at a time beating well in between.
  5. Blend in the dry ingredients into the butter mixture. Fold in the chocolate chips and cherries into finished batter.
  6. Drop by tablespoons on a parchment or waxed paper cookie sheets.
  7. Bake for 9-11 mins. Enjoy!

Sugar Cookie by Terri Conn (Host)


  • 1 Cup unsalted butter, 226 grams
  • 1 Cup granulated white sugar, 200 grams
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups all purpose flour, 360 grams


  1. Preheat oven to 350° F.
  2. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
  3. Beat in extracts and egg.
  4. In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be stiff. If it becomes too stiff for your mixer turn out the dough onto a counter top surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.
  5. DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
  6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

This recipe was acquired from

Sugar Cookie

Lemon Crisps by Mary Beth Roe (host)


  • 1 pkg lemon cake mix( just the cake mix – not what it calls to add to it)
  • 2 lg eggs
  • 2tsp lemon extract


  1. Combine all ingredients and mix well.
  2. Drop by teaspoonful onto cookie sheet covered with parchment paper.
  3. Bake at 350 degrees for 10-12 min.
  4. Let them cool a bit before taking them off the cookie sheet.
  5. Then lightly sprinkle powdered sugar on top.

Chocolate Chip Cookie by Katrina Szish (host)


  • 185 grams all-purpose flour (1 1/2 cups)
  • 2 grams baking soda (1/2 teaspoon)
  • 115 grams butter (4 ounces/1 stick)
  • 100 grams sugar (1/2 cup)
  • 80 grams light brown sugar (1/2 cup packed)
  • 2 grams salt (1/4 teaspoon)
  • 1 egg
  • 5 grams vanilla (1 teaspoon)
  • 225 grams bittersweet chocolate (8 ounces), cut in 1-inch pieces (or use coins)


  1. Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
  2. Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
  3. On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
  4. Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
  5. Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.

This recipe was acquired from NYT

2019 Cookie Exchange Recipes

Shortbread Nuggets by Angel


  • 1 ½ cups all-purpose flour
  • ½ cup (1 stick) unsalted butter, cut in to ½ inch pieces
  • ½ cup packed light brown sugar
  • ½ cup chopped pecans
  • 1 tsp. vanilla extract
  • ¾ tsp. kosher salt


  1. PREHEAT oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Combine flour, butter, sugar, pecans, vanilla & salt in a medium bowl.
  4. Using your hands, work butter into dry ingredients until crumbly.
  5. Continue to work dough until it comes together when squeezed in your palm.
  6. BREAK off bite sized pieces of dough (they will look imperfect) and place on prepared baking sheet.
  7. Bake until golden & dry. Approximately 15-18 minutes depending on your oven.
  8. Let cool completely before serving or packaging.

Cookie Ornaments by Pat Dementri (host)


  • Sandwich cookies, any flavor
  • 2 cups of white chocolate wafers
  • Paramount crystal, follow instructions
  • 8 ounce package of peanut butter cup minis
  • Sprinkles, sanding sugar, candy minis


  1. Place parchment paper on a baking sheet.
  2. Use a candy melting pot following instructions…or in a microwave safe bowl, add white chocolate wafers and paramount crystals.  Microwave on medium heat for 30 seconds.  Remove and stir slowly! Repeat at 15 second intervals until candy wafers are completely melted.
  3. Dip sandwich cookies into melted chocolate using a fork or dipping tool and tap to remove excess chocolate.  Place on parchment paper and immediately press peanut butter cup minis to the top and decorate with sprinkles, sanding sugar or candy minis…
  4. Allow cookie ornaments to sit until chocolate hardens….

Enjoy ❤️❤️❤️

Cookie Ornaments by Pat Dementri (host)

Coconut Cranberry Macaroons by Jayne Brown (host)



  1. Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, combine coconut, Craisins® Dried Cranberries, condensed milk and vanilla extract.
  3. In another medium bowl, whisk egg whites and salt with handheld mixer at medium-high speed until firm peaks form.
  4. Fold in egg whites to coconut mixture.
  5. Using a small ice cream scoop, scoop cookies onto baking sheet 1-inch apart.
  6. Bake for 25-30 minutes, rotating the pan halfway through.
  7. Let cool for 10 minutes.
  8. Melt chocolate chips in a microwave-safe bowl and dip or drizzle each macaroon into white or bittersweet chocolate. Cool completely.

Holiday Candy Fudge Bars by Crystal (model)

For Christmas color, get Red and Green M&M, for Hanukkah, get blue M&M

It will be baked in 2 steps. First bottom crust, and then prepared part of M&M in the middle, and finally part.
2 cups uncooked quick-cooking oats


  • 2 cups uncooked quick-cooking oats
  • 1 1/2 cups all purpose flour
  • 1 cup chopped pecans
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, melted
  • 1 1/2 cups red and green (blue for hanukkah) M&M ( will be divided into 2 parts)
  • 1(14 ounce) can sweetened condensed milk


  1. Combine first 6 ingredients, stirring well.
  2. Add butter, and stir or beat at low speed with an electric mixer until mixture is crumbly.
  3. Reserve 1 1/2 cups crumb mixture, press remaining crumb mixture into a lightly greased 13″x 9″ pan. This is the bottom crust.
  4. Bake at 375 for 10 min.
  5. Cool on a wire rack.
  6. Reduce oven temperature to 350
  7. Place 1 cup M&M pieces in a microwave safe bowl, microwave at high 1 – 1 1/2 minutes, stirring after 30 seconds.
  8. Press chocolate pieces with the back of a spoon to mash( crack a little) them.
  9. M&M will almost be melted with pieces of color coating still visible.
  10. Stir in condensed milk.
  11. Spread mixture evenly over crust in pan, leaving a 1/2″ border on all sides.
  12. Combine reserved 1 1/2 cups crumb mixture and remaining 1/2 cup M&M, sprinkle evenly over M&M mixture, and press lightly
  13. Bake at 350 for 25 to 28 min. . Cool in pan on wire rack. Cut into bars.

Spritz Cookies by Mary (model)


  • 1 cup butter (room temp)
  • 1 tsp. vanilla extract
  • 1/2 cup sugar
  • 1 egg
  • 2 cups sifted all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  1. Cream butter with vanilla, add sugar gradually, beating until fluffy.  Add egg and beat thoroughly.
  2. Sift flour, baking powder and salt together; add to the creamed mixture in fourths, mixing until blended after each addition.
  3. Following manufacturers directions, fill a cookie press with dough and form cookies of varied  shapes directly onto ungreased cookie sheets.
  4. Bake at 350 for 12 minutes.

Press Cookies by 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!

Pumpkin Cookies by Sioux (model)


  • Pumpkin Bread
  • Muffin Mix
  • 2 Eggs
  • 1/3 cup butter or oil
  • Sparkly Sugar


I start with pumpkin bread and muffin mix. Add 2 eggs, 1/3 cup butter or oil.
Hand roll into 1” balls and dip one side in sparkly sugar. Place on parchment covered cookie sheet sugar side up and bake in a 350 degree oven for 20-25 minutes.

2018 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.  Beat in eggs, vanilla & almond extract until combined.
In a medium bowl, combine flour, baking powder & salt.  Gradually add to sugar mixture, beating until smooth.  Wrap dough in heavy-duty plastic wrap & refrigerate for 1 hour.
Preheat oven to 350 degrees.  Line 2 baking sheets with parchments paper.
On a lightly floured surface, roll out dough to 1/4 inch thickness.  Cut with assorted snowflake cutters: place 2 inches apart on prepared baking sheets.  Bake for 10 minutes or until edges are very lightly browned.
Let cool for 2 minutes on baking sheet.  Remove from pans & cool completely on wire racks.
Paint cookies with edible paint icing (recipe below).  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.  preheat oven to 350 degrees F.  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.  Whisk together flour, baking powder & salt in a small bowl, then stir into peanut butter mixture until well blended.

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

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

Caramel Pretzel Turtles


  • 35 waffle pretzels
  • 35 soft caramel candies
  • 35 Milk Chocolate Hershey Kisses
  • 35 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 from

Classic Pizzelle by 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

Peanut Butter Chip Chocolate Cookies by 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 by Jill Bauer (host)


  • 2 c peanut butter, creamy at room temp
  • 2 eggs
  • 1 cup sugar
  • Hershey’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 Hershey’s kiss on each cookie. Let cool.

Makes about 32 cookies.

More Recipes

80 entries.
Susan Daman Susan Daman wrote on November 3, 2023 at 6:05 pm:
Brownie Mix Cookies

1 20 ounce box brownie mix (Do not bake as directed)
1 cup all purpose flour
3 eggs
1/2 cup vegetable oil
Powdered sugar for dusting

Heat oven to 350 degrees F. Line a baking sheet with parchment paper then set it to the side. Put about 1/2 cup powdered sugar into a small bowl and set aside.
In a large bowl combine the came mix and flour. Do not bake according to instruction on brownie box. You're creating a dough for cookies. Add in eggs and oil, Stir until you get a thick dough. Mixer with paddle attachment is recommended.
Form the cookie dough into 1 inch balls and drop into powdered sugar, Roll them around until coated then place them on cookie sheet.
Bake for 9 to 10 minutes. Be careful not to overcook. Let sit on pan for about two minutes. Transfer to cooling rack.

Recipe source:
Marilyn Humble Marilyn Humble wrote on November 14, 2022 at 1:48 pm:
Triple Chocolate Cookies

1 Duncan Hines Swiss Chocolate Cake Mix
1 large egg
1 stick melted margarine

Mix together. Add 1/2 cup of each: milk chocolate chips, white chocolate chips, semi sweet chocolate chunks, and 3/4 cup toasted pecans. Drop by spoonful or small ice cream scoop on parchment lined baking pan. Bake in 350 degree oven for exactly 10 minutes. Cool in pan for 1 1/2 minutes.
Transfer to waxed paper. Enjoy!!!
Dawn Dehnert Dawn Dehnert wrote on November 14, 2022 at 12:39 pm:
1 1/2 C. FLOUR
1/2 C. NUTS
Dawn Dehnert Dawn Dehnert wrote on November 14, 2022 at 12:38 pm:
1 1/2 C. FLOUR
Dawn Dehnert Dawn Dehnert wrote on November 14, 2022 at 12:36 pm:
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