A cookie swap is a festive get‑together where everyone bakes a favourite recipe and shares it with others. It’s a simple way to spread cheer and enjoy a variety of treats without doing all the baking yourself.

Discover a collection of delicious cookie recipes perfect for your next swap. From classic favourites to creative twists, these treats are easy to bake, share, and enjoy!

Soft & Thick Snickerdoodle

Ingredients

  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 2 teaspoons cream of tartar*
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 and 1/3 cup (267g) granulated sugar
  • 1 large egg + 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract

Topping

  • 1/3 cup (70g) granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.
  2. Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.
  3. Make the cookies: Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
  4. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
  5. Roll cookie dough into balls, about 1.5 Tablespoons (35g) of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
  6. Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
  7. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.

Chocolate Crinkle Cookies

Ingredients

  • 1 cup natural unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon kosher salt
  • 1 cup powdered sugar

Instructions

  1. Beat together the cocoa powder, white sugar, and vegetable oil: In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
  2. Add the eggs, one at a time, and then the vanilla: Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
  3. Whisk together the flour, baking powder, salt, and espresso powder: In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.
  4. Beat the dry ingredients into the cocoa-oil mix: Mix into the chocolate mixture on low speed until just combined. Do not over-beat.
  5. Cover and chill: Cover the dough with plastic wrap and chill the dough for four hours or overnight.
  6. Preheat the oven and prepare the baking sheets: Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl.
  7. Roll the cookies: Using a rounded teaspoon, scoop out clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Do several at a time and drop them into the powdered sugar as you go. The dough will be quite sticky, so it’s useful to roll the dough in batches. Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart. (You should be able to get 12 to 16 on each sheet).
  8. Bake: Bake at 350°F for 10 to 13 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely. Repeat with any remaining batter.

Peanut Butter Blossoms

Ingredients

  • Peanut butter: Make sure that it’s smooth and well-stirred. Avoid the dry, stiff stuff that you might find at the bottom of a jar.
  • All-purpose flour: Spoon and level it to avoid packing too much into your measuring cup.
  • Baking soda: It helps the cookies rise.
  • Unsalted butter: It should be soft, but not melted. I let a stick sit at room temperature for about an hour before making this recipe.
  • Light brown sugar and granulated sugar: They sweeten the dough. The granulated sugar also creates a sparkly crust on the outside of the cookies.
  • An egg: It binds the cookie dough together and helps the cookies puff up as they bake.
  • Milk: For moisture. Use whatever kind you keep on hand!
  • Vanilla extract: For warm depth of flavor.
  • Hershey’s Kisses: Either the dark chocolate or milk chocolate kisses (or even little peanut butter cups!) are great too.
  • And sea salt: To make the sweet, nutty flavors pop!

Instructions

  1. First, make the cookie dough. Stir together the dry ingredients in a medium bowl and set it aside: In the bowl of a stand mixer or using an electric hand mixer, mix together the wet ingredients. Beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the peanut butter, egg, milk, and vanilla and mix until creamy.
  2. Gradually add the dry ingredients and mix until just combined.
  3. Next, shape the cookies. Use a small cookie scoop or 1-tablespoon measuring spoon to shape the dough into 1-inch balls. Roll the dough balls in 1/2 cup granulated sugar and arrange them on parchment-lined baking sheets, leaving at least an inch between balls.
  4. Then, bake the cookies, one sheet at a time, in a 375°F oven, until fine cracks start to form in the tops of the cookies. In my oven, this takes about 8 minutes.
  5. Finally, add the kisses. As soon as you remove the cookies from the oven, gently press a kiss into the center of each cookie, stopping when the edges start to crack. Use a spatula to immediately transfer the cookies to a wire rack to cool.

Christmas Sugar Cookies

Ingredients

  • 2 1/4 cups bleached all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
  • 1 large egg
  • 2 teaspoons finely grated lemon zest (optional)
  • 1 teaspoon pure vanilla extract
  • Colored sugars and silver dragées

Instructions

  1. n a small bowl, whisk the flour with the salt. Put the sugar in a food processor and process until very fine. Add the pieces of butter and process until the mixture is smooth and creamy. Add the egg, lemon zest and vanilla and process until smooth. Add the flour mixture and pulse just until a dough forms.

  2. Transfer the dough to a sheet of plastic wrap and pat it into a disk 1 inch thick. Chill until firm, about 1 1/2 hours.

  3. Preheat the oven to 350°F. On a lightly floured surface, roll out the dough 1/8 inch thick. Stamp out shapes, cutting the cookies as close together as possible. Sprinkle the cookies with colored sugars or dragées. Transfer the cookies to nonstick or greased baking sheets, leaving 1 inch between them. Bake for 10 to 12 minutes, or until lightly browned around the edges. Transfer the cookies to racks and let cool.

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