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Cookie Recipes Perfect For a Cookie Swap

Come Party With Me: Cookie Swap — Dessert

The cookies are the star of a cookie exchange, so if you're hosting one, be sure to set out plenty of platters. When guests arrive, give them a serving tray and have them arrange their cookies, placing cards with the name of each cookie nearby. Also stock up on takeout containers and cardboard boxes so everyone has a place to put their newfound treats. I recommend selecting a recipe that produces a large batch of popular cookies like these chocolate-espresso snowcaps coated in powdered sugar. Crunchy peanut butter cookies and spicy ginger cookies are a crowd-pleasing classics, while lemony almond coconut macaroons are chewy and delicious. To check out these favorite cookie recipes,

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Chocolate-Espresso Snowcaps

From Martha Stewart

Chocolate Espresso Cookie Recipe

Ingredients

  1. 1/2 cup all-purpose flour
  2. 1/4 cup unsweetened cocoa powder
  3. 4 teaspoons instant espresso
  4. 1 teaspoon baking powder
  5. 1/8 teaspoon salt
  6. 4 tablespoons unsalted butter
  7. 2/3 cup packed light-brown sugar
  8. 1 large egg
  9. 4 ounces bittersweet or semisweet chocolate, melted and cooled
  10. 1 tablespoon milk
  11. Confectioners' sugar, for coating

Directions

  1. In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt.
  2. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  3. Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls.
  4. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
  5. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Makes 18.

Crunchy Peanut Butter Cookies

From Food & Wine

Peanut Butter Cookie Recipe

Ingredients

  1. 1 cup smooth peanut butter
  2. 1 cup sugar
  3. 1 teaspoon baking soda
  4. 1 extra-large egg, lightly beaten
  5. 2 tablespoons finely chopped peanuts (optional)
  6. 1/4 cup mini chocolate chips (optional)

Directions

  1. Preheat the oven to 350° and position 2 racks in the upper and lower thirds.
  2. In a medium bowl, mix the peanut butter with the sugar, baking soda and egg. Stir in the peanuts and chocolate chips.
  3. Roll tablespoons of the dough into 24 balls. Set the balls on 2 baking sheets, and using a fork, make a crosshatch pattern on each cookie. Bake for 15 minutes, shifting the baking sheets from front to back and bottom to top, until the cookies are lightly browned and set. Let cool on a wire rack.

Makes 2 dozen cookies.

Ginger Spice Cookies

From Bon Appétit

Spicy Ginger Cookie Recipe

Ingredients

  1. 2 cups all purpose flour
  2. 2 1/2 teaspoons ground ginger
  3. 2 teaspoons baking soda
  4. 1 teaspoon ground cinnamon
  5. 1 teaspoon ground cloves
  6. 3/4 teaspoon salt
  7. 3/4 cup chopped crystallized ginger
  8. 1 cup (packed) dark brown sugar
  9. 1/2 cup vegetable shortening, room temperature
  10. 1/4 cup (1/2 stick) unsalted butter, room temperature
  11. 1 large egg
  12. 1/4 cup mild-flavored (light) molasses

Directions

  1. Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger.
  2. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
  3. Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
  4. Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

Makes about 30.

Lemony Almond Macaroons

From Real Simple

Lemon Almond Coconut Macaroon Recipe

Ingredients

  1. 1 14-ounce package sweetened shredded coconut
  2. 1 cup sliced almonds
  3. 3/4 cup sugar
  4. 1 teaspoon grated lemon zest
  5. 1/4 teaspoon kosher salt
  6. 4 large egg whites

Directions

  1. Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
  2. Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
  3. Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
  4. Store in an airtight container at room temperature for up to 1 week.

Makes 24 cookies.

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