Cookie Exchange Recipes2019-11-20T10:32:50-05:00

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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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

68 entries.
Mickey Hosford Mickey Hosford wrote on November 15, 2019 at 5:33 am:
Date Nut Balls:

2 cups Rice Krispies
1 cup chopped pecans or walnuts
1/3 cup butter, cubed
1 package (8 ounces) pitted dates, finely chopped
1 cup sugar
1 teaspoon vanilla extract
Confectioners' sugar, optional

In a large bowl, combine Rice Krispies and pecans (or walnuts). In a large saucepan, combine butter, dates and sugar. Cook and stir over medium heat until mixture is combined well and dates are very soft.
Remove from heat. Stir in vanilla. Pour over Rice Krispies mixture; stir to coat. When cool enough to handle, press into 1-1/4-in. balls. Cool. If desired, roll in confectioner's sugar. Store in an airtight container at room temperature.

p.s. some people like to roll them in coconut instead of the powdered sugar. I prefer the sugar so they look like snow balls.This is my most requested Christmas cookie/candy.
Nancy Faith Nancy Faith wrote on November 14, 2019 at 5:39 pm:
Easy peanut butter cookies

1-cup peanut butter
1-cup sugar

Mix together roll in a ball, place a candy kiss in the middle.
Bake at 350 for 10- 12 minutes
Shirley Lane Shirley Lane wrote on November 14, 2019 at 5:02 pm:
Potato Chip Cookies

3/4 cups butter
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 3/4 cups flour
2 cups crushed potato chips

Mix 1 cup of chips in mix. Use the other cup to roll them in before baking.. Smash down on cookie sheets
Bake 350 degrees 10-12 minutes
Barbara Parente Barbara Parente wrote on November 14, 2019 at 3:54 pm:
Forgotten Meringue Cookies. Preheat Oven 350 degrees

2 Egg Whites, Room Temperature 1/4 teaspoon vanilla
Salt - Pinch of Salt. 1 Cup Chocolate Chips Mini’s
1/4 teaspoon Cream of Tartar. 1Cup Chopped Nuts, Your choice
2/3 Cup Sugar

Beat the EGG WHITES a little, then add the SALT, keep beating and SLOWY add the CREAM OF TARTAR. Now slowly add the SUGAR, add the VANILLA , Beat until stiff. By hand fold in the CHOCOLATE CHIPS and the NUTS.
On an ungreased cookie sheet drop by teaspoonfuls. Place in the oven and IMMEDIATELY TURN OFF THE OVEN. LEAVE IN THE OVEN OVER NIGHT. DO NOT open oven door until the next morning. Carefully lift cookies of the cookie sheets.
MARY JO SURMA MARY JO SURMA wrote on November 14, 2019 at 1:13 pm:
Baklava Thumbprint Cookies (From Taste of Home December 2018)

1 cup sugar
1/2 cup butter, softened
2 large eggs, room temperature
1 tsp. almond extract
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

3 T. sugar
2 tsp. ground cinnamon
1/2 cup honey
3/4 cup chopped walnuts

1. In a bowl, cream the sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into the creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes.
2. Preheat oven to 375 degrees. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-inch balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake for 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges turn brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container. Makes 2 dozen. Very good--and much easier to make than actual baklava!
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