Top 5 Recipes for a Christmas Cookie Exchange

There is nothing better than kicking off the holiday season with a Christmas Cookie Exchange!  It’s the perfect excuse to get together with friends and family and to turn the oven on.  I just adore trying out new recipes but tried and true ones are always a staple, too.

So, here are my Top 5 Recipes for a Christmas Cookie Exchange!  Grab your recipe cards, these cookie recipes are delicious and will be sure to be traded in the blink of an eye at your cookie exchange!  {{wink}}

 

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Sugar Cookies

Ingredients:
1/2 cup butter, softened
1/2 sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1-3/4 cup flour 

Directions:

• Line baking sheet with parchment paper.
• Beat butter and sugar until light and fluffy.  Add egg, vanilla, and salt.
• Add flour.  Shape into a disk, wrap in saran wrap and refrigerate overnight.
• Heat oven to 350 degrees.
• Roll dough on floured surface to 1/4″ to 1/2″ thickness.  Cut dough with cookie cutters and place on cookie sheets.
• Bake 12-15 minutes.  Let cool.

decorating sugar (optional)

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 3/4 cups all-purpose flour, spooned and leveled, plus more for the work surface

 

 

 

Gingerbread Cookies

Ingredients:
3/4 cup butter (melted)
1 cup brown sugar
1/2 cup molasses
2 eggs
3-1/2 cups  flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 Tablespoon + 1 teaspoon pumpkin pie space directions:

• Mix butter, brown sugar, and molasses in a pan over low heat until the sugar is dissolved, and the mixture is well-combined. Remove from heat.
• Let it cool 5 minutes, then pour into a large mixing bowl.
• Beat in the eggs.
• Add the flour, baking powder, baking soda, and pumpkin pie spice on top of the sugar mixture. Mix the dry ingredients into the wet with a wooden spoon by hand until well incorporated by not over-mixed.
• Divide the gingerbread cookie dough in half.  Wrap in plastic wrap. Refrigerate for an hour.
• Remove cookie dough from the refrigerator and let it come to room temperature. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
• Roll the gingerbread cookie dough to a thickness of 1/4- to 1/2-inch on a flour-covered surface.
• Cut into stars. Place on a baking sheet and bake for 7-14 minutes until just firm to the touch. Decorate with powdered sugar or icing.

 

 

Peanut Butter Cookies

Ingredients:
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
2 Eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup sugar
48 chocolate candy kisses, unwrapped

Directions:

• Heat oven to 375°F.
• Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat until fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda mix well.
• Make into 1-inch balls.  Roll balls in 1/4 cup sugar. Place on ungreased cookie sheets.
• Bake 8-10 minutes or until golden brown. Immediately press 1 chocolate kiss in center of each cookie when you remove from oven. Cool.

 

 

Cinnamon Sugar Cookies

Ingredients:
½ cup (1 stick) butter, softened
½ cup sour cream
½ cup of sugar
½ cup powdered sugar
2 teaspoons vanilla
½ tablespoon cinnamon
2 eggs
1 teaspoon baking soda
3 cups all-purpose flour

Directions:

• In a large bowl, cream together butter, sour cream, sugar, and powdered sugar with an electric mixer.
• Add in vanilla, cinnamon, eggs, and baking soda and stir on low speed until incorporated.
• Slowly add in the flour and mix until flour is incorporated.
• Form dough into a large ball and place on a flour-covered surface. Knead the dough for 1 minute until dough is no longer sticky.
• Using a rolling pin, roll dough ½ inch thick. Using a star cookie cutter, carefully cut out cookies and place on cookie sheet.

Bake at 350 degrees for 8-9 minutes.
Allow to cool completely before icing with your favorite icing.

 

 

 

Shortbread Cookies

Ingredients:
1 cup butter, softened
1/2 cup sugar
2 cups flour

Directions:

• In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in flour.
• Using a rolling pin, roll dough ½ inch thick. Using a star cookie cutter, carefully cut out cookies and place on cookie sheet.
• Bake at 325° for 9 minutes or until lightly browned. Top with sugar crystals. Cool.

 

 

 

What are your favorite cookie exchange recipes?

 

 

Find more ideas here…

13 Cookie Exchange Party Ideas

 

 

14 Christmas Cookie Exchange Recipes

 

 

 

Promoting creative women through their tutorials and products. ~ Laurie {a.k.a. the Tip Junkie}

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