Cookie Exchange Recipes2019-11-13T08:50:48-05:00

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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2019 Cookie Exchange Recipes

Shortbread Nuggets by Angel

Ingredients

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

Directions

  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)

Ingredients

  • 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

Directions

  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.ย  Microwave on medium heat for 30 seconds.ย  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.ย  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 โค๏ธโค๏ธโค๏ธ

Cookie Ornaments by Pat Dementri (host)

Coconut Cranberry Macaroons by Jayne Brown (host)

Ingredients

Directions

  1. Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, combine coconut, Craisinsยฎ 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

Ingredients

  • 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

Directions

  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 byย Mary (model)

Ingredients

  • 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

Directions

  1. Cream butter with vanilla, add sugar gradually, beating until fluffy.ย  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 variedย  shapes directly onto ungreased cookie sheets.
  4. Bake at 350 for 12 minutes.

Press Cookies byย Maria (model)

Ingredients

  • 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.

Directions

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 byย Sioux (model)

Ingredients

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

Directions

I start with pumpkin bread and muffin mix. Add 2 eggs, 1/3 cup butter or oil.
Hand roll into 1โ€ 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.
Enjoy!

2018 Cookie Exchange Recipes

Snowflake Cookies from Paula Deen’s Christmas Magazine 2007

Makes about 2.5 dozen

Ingredients

  • 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

Directions

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.
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.
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.
EDIBLE PAINT ICING
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

Ingredients

  • 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

Directions

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 allrecipes.com

Chewy Peanut butter Bars

4 Ingredient Strawberry White Chocolate Chip Cookies by Patrick Hoy

Difficulty: easy

Ingredients

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

Directions

  • 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 www.easypeasypleasy.com)

Caramel Pretzel Turtles

Ingredients

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

Directions

  • 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 www.tastesoflizzyt.com)

Classic Pizzelle byย Mary (model)

Ingredients

  • 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

Directions

  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: Kingarthurflour.com

Classic Pizzelle by Kingarthurflour.com

Peanut Butter Chip Chocolate Cookies byย Meredith (model)

Ingredients

  • 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

Directions

  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: allrecipes.com

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

Ingredients

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

Directions

  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

60 entries.
Barbara Wasco Barbara Wasco wrote on November 13, 2019 at 3:18 pm:
Holiday Nuggets
Ingredients:
3/4 c. butter/margarine
3/4 c. sugar
1 egg
1 tsp grated lemon rind
2 c. sifted flour
1/2 tsp salt
1 c. coconut (if desired)
1 c. cut up red/green candied cherries
Heat oven to 350. Cream butter in large bowl until soft; add sugar gradually, creaming well after each addition; continue creaming until light and fluffy. Stir in egg and lemon rind. Sift flour and salt into creamed mixture. and mix to form stiff dough. Stir in coconut and cherries. Drop by teaspoonfulls 2 inches apart on greased cookie sheets. Bake 15 to 18 minutes or until golden. Transfer to wire racks; cool. Makes about 3 dozen cookies.
Cheryl D Despot Cheryl D Despot wrote on November 13, 2019 at 2:38 pm:
No Cook Peanut Butter Fudge

Ingredients
1 cup melted butter
1 lb. confectionery sugar sifted
1 cup peanut butter
1 tablespoon cocoa
1 teaspoon vanilla

Instructions
Melt real butter in microwave. Stir in peanut butter until melted. Add cocoa and vanilla. Add sugar last as it is hard to mix. Placed into a greased 8x8 pan. Chill. Cut. Serve. Hint: Double this recipe and make it in a 9x13 pan as it will go fast. Enjoy.
Carol Bono Carol Bono wrote on November 13, 2019 at 10:53 am:
I make my own recipes, This one I call the BUTTERED APPLE COOKIE...1/2 Cup of sugar, pinch of salt,2 sticks of butter,2 cups of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon, baking soda, 3/4 cup of baked butternut squash, 2 tsps of cinnamon,1 egg, and 1 tsp.of vanilla extract. 1 tsp of good maple syrup. 5 Apple's pealed and cut up small. 2 heaping tsp of milk. ...Soft together the flour, baking powder and salt, soda,, and sugar. Cut in the BUTTERED nut squash until it's like course meal. Blend in the egg, milk, and vanilla, add the syrup and 2 tsp of cinnamon, Roll out on floured board. Make 2 table spoon sized balls, place on ungreased cookie sheets Bake at 375' degree's. For about 4 min's.. take out , using the back of a teaspoon, make round indents , and fill with the diced apples, drizzle more maple syrup and common with sugar. Put back into the oven. Let cook for about another 4 min's..till done. Makes about 3 dozen cookies. Everytime I make these.. They go too fast.. I wish I could sell them in a store. I have the patten for them... Enjoy your cookies.!!!!
Vicki Payne Vicki Payne wrote on November 13, 2019 at 8:14 am:
2 cups brown sugar (or 1 cup brown and 1 cup white sugar)
1 cup butter, softened
2 large eggs
1 teaspoon vanilla
2 cups flour
1โ„2 teaspoon baking powder
1 teaspoon baking soda
1โ„2 teaspoon salt
1 cup oatmeal
1 cup coconut, flaked
2 cups Rice Krispies or corn flakes
1 1/2 cups chopped pecans*

Preheat oven to 350 degrees F. In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine butter, peanut butter, brown sugar, and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in oatmeal, coconut, pecans and Rice Krispie cereal; mix well. Roll into small balls and flatten with hand to about 1/2 inch thick? Refrigerate for 10-15 minutes to cool dough a little. Bake on ungreased cookie sheets for 12-14 minutes or till edges are light brown. Cookies may not look done in the middle, but will finish cooking on the sheet pan; should be cooled on pan for several minutes before moving to racks to finish cooling.

Note: This was my Grandmotherโ€™s recipe. Information gleaned on the internet reports that these cookies date back to the early 1930โ€™s; with the original recipe using lard instead of shortening. I used to buy โ€œRangerโ€ cookies from Dillons Grocery for years, that were essentially the same cookie, but was told they donโ€™t sell them anymore. This is one of my favorite cookies. I have also made this recipe with toasted sliced almonds instead of the pecans. Both variations are good, but my favorite remains the pecan. This cookie goes by many names and variations: Texas Rangers, Forest Rangers, Coconut Rangers, Lone Rangers, and just plain Ranger Cookies! All of the recipes that I reviewed had the same ingredients as listed in this recipe. Donโ€™t be afraid to try some or all of them!
*Other options include:
1 cup chopped walnuts or peanuts (cocktail or dry roasted), 1 cup Heath toffee bits,
1 (6 ounce) package butterscotch morsels, chocolate chips or peanut butter chips,
3/4 cup raisins, and white chocolate chips. Fold any of the options or a combination of options into the dough. Use corn flakes in place of Rice Krispies.

2nd Note: I found another recipe that adds 1/2 cup creamy peanut butter with 1/2 cup butter, instead of all butter in this same recipe, and instead of whole eggs use 4 egg whites, otherwise it is the same.
Cindi Archer Mitchell Cindi Archer Mitchell wrote on November 12, 2019 at 11:46 am:
Whisky Balls

3 cups crumbled vanilla wafers
1 Cup chopped nuts
1 Cup powdered sugar
3 Tablespoons light carn syrup
1/4 Cup of Good Whisky

Combine all ingredients and roll into balls then roll in powder sugar

Put them into a sealed tin like you would a fruit cake...
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