Holiday Cookie Swap Recipes: Sugar Cookies, Gingerbread and Shortbread
A cookie swap is one of my favorite December traditions. Everyone bakes one big batch, brings it in a tin, and goes home with a mix of everything. Here are three dependable recipes that travel well, plus a few tips for hosting your own swap.
How a Cookie Swap Works
Invite 6 to 10 friends and ask each person to bake one kind of cookie.
Ask everyone to bring about half a dozen cookies per guest, plus a few extra to sample.
Have each baker bring a small card with the cookie name and any common allergens (nuts, dairy, eggs, wheat).
Set out empty tins, boxes or bags so everyone can fill up and take a mix home.
Classic Cut-Out Sugar Cookies
Sturdy enough to decorate and stack in a tin.
Ingredients: 1 cup softened butter, 1 cup sugar, 1 egg, 1 teaspoon vanilla, 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
Steps: Cream butter and sugar until fluffy. Beat in the egg and vanilla. Whisk flour, baking powder and salt, then mix into the butter in two additions. Divide the dough in half, flatten into discs, wrap and chill at least 1 hour. Roll to 1/4 inch on a floured counter, cut shapes and bake at 350°F for 8 to 10 minutes, until the edges just set. Cool completely before icing.
Soft Gingerbread Cookies
Warm spice and a chewy center.
Ingredients: 3/4 cup softened butter, 3/4 cup brown sugar, 1/2 cup molasses, 1 egg, 3 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground cloves, 1/2 teaspoon salt
Steps: Beat butter and brown sugar, then add molasses and egg. Stir in the dry ingredients until a soft dough forms. Chill 2 hours. Roll to 1/4 inch, cut shapes and bake at 350°F for 8 to 10 minutes. Pull them while the centers still look soft; they firm up as they cool.
Three-Ingredient Shortbread
Simple, buttery and easy to scale up.
Ingredients: 1 cup softened butter, 1/2 cup powdered sugar, 2 cups all-purpose flour (plus a pinch of salt if your butter is unsalted)
Steps: Beat butter and powdered sugar until smooth. Mix in the flour until the dough comes together. Press into a parchment-lined 8x8 pan, prick all over with a fork and bake at 325°F for 30 to 35 minutes, until pale gold at the edges. Cut into fingers while still warm.
Packing and Storing Tips
Let cookies cool completely before packing so they don't steam and soften.
Layer cookies between sheets of parchment or wax paper.
Keep crisp cookies and soft cookies in separate tins so the crisp ones stay crisp.
Most of these keep about a week in an airtight tin at room temperature.
A Note on Raw Dough
As tempting as it is, skip tasting raw cookie dough. The U.S. Food and Drug Administration advises against eating raw dough or batter because uncooked flour and raw eggs can carry harmful bacteria. You can read more on the FDA guide to handling flour safely.
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