Cookie Exchange Recipes 2017-11-13T09:27:23+00:00

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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2017 Cookie Exchange Recipes

Sour Cream Cookies by Angel Smedley

Serves: 12 to 24 cookies



  • 6 tablespoons butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • ยฝ cup sour cream
  • 2 cups all purpose flour*
  • ยฝ teaspoon kosher salt
  • ยฝ teaspoon baking powder
  • ยผ teaspoon baking soda
  • ยฝ cup powdered sugar
  • ยผ cup sour cream


  • Preheat the oven to 375ยบF.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar until light and fluffy, about 2 minutes. Add in the egg and the sour cream and mix until combined, about 1 more minute. Add the flour, salt, baking powder and baking soda and mix just until combined. They dough will be wet – not like typical cookie dough.
  • Using a 1- to 2-tablespoon cookie scoop, scoop the dough onto greased or line baking sheets.
  • Bake the cookies in the preheated oven until brown around the edges, 7-9 minutes for smaller cookies or 9-11 minutes for larger cookies. Let the cookies cool completely on the baking sheet before removing.
  • Once the cookies are cool, combine the powdered sugar and sour cream. Dip the tops of the cookies in the glaze, or spread the glaze on top of the cooled cookies.

(This recipe was acquired fromย

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 Chocolate Chip Cookies byย Kerriโ€™s (model)


  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 1 cup cane sugar
  • 1 cup firmly packed light muscovado sugar or dark brown sugar
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2ยฝ cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sea salt flakes
  • ยฝ teaspoon baking powder
  • ยฝ teaspoon baking soda
  • 2 cups (8 ounces) chocolate discs (53% to 64% cacao)
  • Sea salt, preferably the Cyprus variety, for garnish (optional)


In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the sugars and beat until the butter mixture is aerated and pale in color, approximately 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.

Crack the eggs into a small cup or bowl and add the vanilla.

In a bowl, whisk together the flour, kosher salt, sea salt flakes, baking powder, and baking soda.

On medium speed, add the eggs and vanilla to the butter mixture, one egg at a time, mixing the first briefly before adding the second, until the batter resembles cottage cheese, approximately 5 seconds for each egg. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds to make nearly homogeneous.

Add the dry ingredients all at once and mix on low speed until the dough comes together but still looks shaggy, approximately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.

With the plastic bench scraper, fold the chocolate into the dough until evenly distributed. Transfer the dough to a sheet of plastic wrap and wrap tightly. Refrigerate overnight.

Heat the oven to 350ยฐF. Lightly coat a couple of half sheet (13 by 18-inch) pans with nonstick cooking spray.

Using a ยพ-ounce (1ยฝ-tablespoon) ice cream scoop, portion the dough into 12 mounds. Be mindful that the chocolate pieces are evenly distributed among the mounds. Evenly space the mounds on a prepared sheet pan. Bake for 8 minutes. Rotate the pan and bake until the edges begin to caramelize and the tops set, approximately 4 more minutes. Let the cookies cool on the pan for 1 to 2 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.

The cookies can be stored in an airtight container at room temperature for up to 3 days. Dough can be refrigerated for up to 1 week.

Recipe From: Mindy Segal

43 entries.
TEst1 TEst1 wrote on December 8, 2017 at 4:40 pm:
test recipe
Test Test wrote on December 8, 2017 at 4:23 pm:
Patricia Fuller Patricia Fuller wrote on November 28, 2017 at 5:44 pm:
Christmas Cookies
1 lb. candied cherries (chopped)
4 slices candied pineapple(we use
1 lbs orange peel
1 lbs lemon peel
1 lb candied pineapple and not citron
6 cups chopped nuts
1 lb white or golden raisins only
1 can coconut (only can)
dredge in 1 cup of flour, cream together 1/2 cup oleo, 1 cup light brown sugar and 4 eggs, sift together 2 cups flour, 3 tsp baking soda, 1 tsp allspice, 1 tsp nutmeg or cinnamon, 1 tsp cloves, 1/2 cup orange juice, 3 Tblsp milk. Mix well together drop by spoonful on greased cookie sheet. Bake at
250 degrees or 300 degrees (according to your oven we use 275 degrees) for 25 minutes These can freeze easy. If you buy your supplies at the end of season it does not cost as much
at Christmas time.
Pat Gissing Pat Gissing wrote on November 15, 2017 at 3:11 pm:
Meringue Delights
2 egg whites, beaten stiffly
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 cup chopped nuts, optional
6 oz. chocolate chips

Beat egg whites to firm peaks gradually add sugar
and vanilla. When beaten
add nuts finely chopped if
you like - this is optional.
Mix in the chocolate chips, I
use the miniature size.
Drop mixture by spoonful
on cookie pan lined with
parchment paper. Put in a
preheated 400 degree oven.
TURN the oven OFF and
leave cookies in oven over
MORNING. ***meringue will not peak in wet weather.
prepare in dry weather only.
These are easy, delicious
and look elegant when
Sue McDowell Sue McDowell wrote on November 15, 2017 at 10:07 am:
Corn Flake Cookies
1 cup sugar
1 cup dark Karo Syrup
2 cups Peanut Butter (creamy)
4 cups Corn Flakes
Bring sugar and syrup to a slight boil (remove from heat) add peanut butter and stir until smooth. Place corn flakes in a large bowl and pour peanut butter mixture over them and stir until combined together. Drop by tablespoons on wax paper or non stick foil and let set up 45 minutes. Enjoy
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