Holiday cookies (2019)

A cookie exchange is a great way to host a party and get a variety of baked goods and some new recipes with the least amount of expense.

Hosting family and friends for a cookie exchange party is a wonderful way to start or continue a holiday tradition. Here are a few tips for hosting a cookie party exchange:

  • Invite eight to 12 people for the best variety of cookies and conversation. I suggest each person bring three to four-dozen cookies, two dozen to exchange and one or two dozen for the sample plate. Suggest that they wrap each dozen that they are bringing separately.

Basic Sugar Cookie Dough

This cookie dough can be made three days ahead, wrapped tightly and chilled, or frozen for up to three months. You can use the roll-and-cut-out cookies and sprinkle sugar, chopped nuts, mini chocolate chips, chopped candy canes, etc. on top. Use the slice-and-bake cookie variation to make sandwich cookies using Nutella, nut butters or jams as a filling.

2 3/4 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 cup unsalted butter (2 sticks), at room temperature

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

In a medium bowl, whisk flour, salt and baking soda together. In a separate bowl, use an electric mixer to beat the butter and sugar until well-combined and fluffy, about 3 minutes. Add egg and vanilla and beat until just combined. Reduce speed to low and gradually blend in the flour mixture; mix until just combined.

For roll-and-cut cookies:

1. Form dough into two equal-sized balls and flatten into discs. Wrap both in plastic and chill at least 1 hour.

2. Position oven racks in the upper and lower thirds of the oven and heat to 350 F. 3. Prepare a well-floured surface and a well-floured rolling pin to help keep the dough from sticking. Working with one disc at a time, roll dough to 1/4 inch thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Arrange cookies 1 1/2 inches apart on two ungreased baking sheets and chill 15 minutes. Gather scraps, form into a small disc, and chill until firm.

4. Bake cookies until golden brown at edges (rotating baking sheets and switching position on racks halfway through), 16 to 18 minutes. Transfer to cooling racks to cool completely.

5. Roll out the second disc of dough and scraps (reroll scraps only once) and bake on cooled baking sheets. Transfer to racks to cool completely. Decorate, if desired.

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