Virtual Christmas Cookie Exchange + Giveaway

2020 has really been a year, hasn’t it?! With COVID-19 pandemic restrictions nationwide possibly impacting traditional Christmas gatherings for some extended families, friends, or groups, we thought it might be fun to “sweeten” up the season with a virtual Christmas cookie exchange! Are you in?!

We’re kicking things off by sharing 5 tasty cookie recipes from our team, most found in Bronner’s Flavorful Favorites staff cookbooks, to inspire your holiday baking!

5 Bronner's Cookie Recipes

And, of course, to make this virtual cookie swap official, we hope you will join in the fun by sharing one of your favorite Christmas recipes with others in the comments below. (Plus there’s a giveaway!)

Let’s get baking!


For a year that’s been sugar and spice … the only way to start this cookie exchange is with a traditional favorite! Don’t you agree? So run, run, as fast as you can … to the kitchen – because we’re making these GINGERBREAD MEN!


Snicker-dee-doo-da, snicker-dee-ay! My oh my what a wonderful … COOKIE!!!! Another ode to sugar and spice, these SNICKERDOODLE COOKIES lean more to the sweet side and always disappeared quickly in the office!


Of course, it’s not quite Christmas without a great sugar cookie, is it?! This recipe isn’t quite so much about the cookie as it is about the best part of the cookie – the FROSTING! (But if you are looking for a tasty cookie base, our FESTIVE COOKIE DOUGH recipe is the perfect canvas to BRONNER’S SIGNATURE FROSTING!)

Our Season’s EATings signature sugar cookies were even celebrated by MLIVE on National Cookie Day!


ALMOND CRESCENT moon shaped cookies are sure to have you dreaming of the Night Before Christmas! These traditional European Christmas cookies, also known as “KIPFERL”, are dusted in snowy white powdered sugar and are sure to dress up your cookie platter with delicious delight!

Almond Crescent Christmas Cookies
Almond Crescent Cookies Recipe


We’d be remiss to have a platter full of cookies without a little chocolate! Naturally this means we have to share our TOTALLY TASTY CHOCOLATE CHIP COOKIES with you! While classic chocolate chip cookies may seem basic, this upgraded recipe is next-level. We promise!

Loaded Chocolate Chip Cookies
Totally Tasty Chocolate Chip Cookies Recipe


Bronner's Flavorful Favorites Cookbooks

While we’ve shared some of our favorites with you, in reality, we’re really curious what recipe is a “must!” in your holiday baking?

Join our Virtual Cookie Swap by sharing your favorite cookie recipe in the comments below!

Once our virtual cookie exchange reaches 100 recipes shared in the comment section, we will draw 2 winners to receive a set of Bronner’s Flavorful Favorites cookbooks!

With over 800 year-round recipes (combined) shared by our staff members, Bronner’s books are designed and proudly printed in the USA. So from ours to yours, we’re sure you’ll find many new family favorites to enjoy!

Giveaway Rules

2 winners will receive 1 copy of each edition of Bronner’s Flavorful Favorites Cookbooks (2 in total.) Each prize is non-exchangeable, non-transferable, and is not redeemable for cash or other prizes.

To enter, post your favorite recipe in the comments below. (Bronner’s is not liable for copyright infringement on giveaway entries.) Multiple (unique) entries permitted.

2 Winners will be randomly selected from post comments when relevant submissions meet the minimum threshold. Winners will be notified via email.

Must be 18 or older to enter. Giveaway is open internationally. Void where prohibited. Bronner’s staff and immediate family members not eligible.

Bronner’s reserves the right at its sole discretion to cancel, terminate, modify or suspend the giveaway at any time.

15 thoughts on “Virtual Christmas Cookie Exchange + Giveaway

  • December 28, 2020 at 11:12 am

    Rum Balls

    1/2 lb (60) vanilla wafers. rolled
    1 cup confectioners sugar
    2 Tbsp cocoa
    1 cup chopped pecans
    1/2 cup light corn syrup
    1/4 cup rum

    Combine dry ingredients. Add nuts, syrup, and rum. Roll into balls, then powdered sugar, cocoa, or chocolate jimmies.

    Yield: about 40
    Let sit for a week or two in a covered container. (Eat them too soon and you might get tipsy!)

  • December 21, 2020 at 12:07 am

    MSU Baker’s Gingerbread Spartans

    3 cups flour
    2 tsp ground ginger
    2 tsp ground cinnamon
    1/4 tsp nutmeg
    1/4 tsp cloves
    1/2 tsp baking soda
    1 tsp baking powder
    1/4 tsp salt
    3/4 cup butter, softened
    3/4 cup firmly packed brown sugar
    1/2 cup molasses
    1 egg
    1 tsp vanilla extract

    1. Mix flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt in large bowl. Set Aside.
    2. Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
    3. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
    4. Preheat oven to 350 F. Roll out dough to 1/4 inch thickness on light floured work surface. Cut dough into gingerbread people shapes. Place 1 inch apart on ungreased baking sheets.
    5. Bake 8 – 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 – 2 minutes. Remove to wire wracks; cool completely. Decorate cooled cookies as desired.

  • December 20, 2020 at 11:53 pm

    Peppermint Truffle Cookies

    2 1/4 cups all-purpose flour
    1 tsp. baking soda
    1 tsp. salt
    1 cup butter, softened
    1 1/2 cups granulated sugar
    1 tsp. vanilla extract
    2 large eggs
    1 2/3 cups (9 oz. pkg) peppermint truffles

    1. Preheat oven to 375 F
    2. In a small bowl, combine flour, baking soda, and salt. Set aside.
    3. In a large bowl, beat butter, granulated sugar, and vanilla extract until creamy.
    4. Add eggs, one at a time, beating after each addition.
    5. Gradually beat in flour mixture.
    6. Stir in peppermint truffles.
    7. Drop by rounded tablespoons onto ungreased baking sheets
    8. Bake for 9 – 11 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove and place on wire racks to cool completely.

  • December 20, 2020 at 11:42 pm

    Red’s Amazing M&M Cookies

    1 cup butter
    2/3 cup brown sugar (packed)
    2/3 cup sugar
    1 egg
    1 1/2 tsp. vanilla extract
    2 cups flour
    1 1/4 tsp. baking soda
    1 tsp. salt
    1 – 3/4 cup M&M’s (I use red and green minis)

    1. Preheat oven to 350 F
    2. Cream butter and both sugars until well blended. Add the egg and vanilla extract and mix to combine.
    3. In a separate bowl, sift flour, baking soda, and salt together. Slowly add these ingredients into the butter mixture and stir until combined.
    4. Fold in M&Ms and chill the dough for 1 hour or overnight.
    5. Drop dough by rounded tablespoons onto a lightly greased tray.
    6. Bake for 8 – 10 minutes for chewy cookies, or 12 – 14 minutes for crispy cookies.

  • December 10, 2020 at 3:38 pm

    1 cup butter, room temp
    1/2 c sifted powdered sugar
    2 tsp vanilla extract
    2 1/4 c all purpose flour
    1/4 tsp salt
    3/4 cup chopped nuts
    Cream butter and powdered sugar. Add vanilla. sift in flour and salt. Stir, then add nuts. Mix. Refrigerate one hour. Roll into balls and cook on ungreased cookie pan. Bake at 400 degree for 10-12 minutes. Cool! Roll in powdered sugar. Enjoy the snowballs.

  • December 7, 2020 at 9:11 pm

    Cheery Cherry Slices

    1 cup butter softened
    1 cup granulated sugar
    1/2 cup packed brown sugar
    1 egg
    1 teaspoon almond extract
    2 1/2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup chopped red candied cherries

    In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries.
    Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
    Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
    Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

  • December 6, 2020 at 9:29 am

    Grandma’s Chocolate sugar cookies

    1 cup shortening
    2 eggs
    5 tsp milk
    2 tsp vanilla or lemon extract
    3 cups flour
    1 tsp baking powder
    1 tsp baking soda
    1 tsp salt

    Mix all together. Roll out and cut into shapes

    Bake 10 minutes ta 350.

  • November 24, 2020 at 8:16 am

    Hot cocoa cookies
    1 cup granulated sugar
    1 egg
    1/2 cup shortening
    1/4 cup milk
    1 3/4 cup flour (sifted)
    1/2 cup cocoa ( Hershey’s)
    1/2 teaspoon salt
    1 teaspoon baking soda
    12 marshmallows, cut in half

    Preheat oven 350
    Cream sugar and shortening until light and fluffy. Add egg and milk, beat together. In separate bowl, mix together flour, cocoa, baking soda and salt. Add in sections to sugar/shortening. Stir together.

    Ungreased baking sheet. Teaspoon size.
    Bake 7-8 minutes. Place marshmallow on cookie bake 1-2 minutes longer

  • November 21, 2020 at 8:43 pm

    Pumpkin Chocolate Chip Cookies

    1 cup pumpkin puree
    1 cup granulated sugar
    ½ cup oil (canola or vegetable)
    1 teaspoon vanilla
    1 large egg
    2 cups flour
    2 teaspoons baking powder
    1 teaspoon cinnamon
    ½ teaspoon salt
    1 teaspoon baking soda
    1 teaspoon milk
    1 cup semi-sweet or dark chocolate chips

    Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet if you don’t have parchment paper).

    In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.

    In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well. Add in the chocolate chips.

    Drop 1.5 tbsp mounds of the cookie dough on the prepared cookie sheets. Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.

  • November 20, 2020 at 11:04 pm

    Easiest Peanut Butter Cookies
    Preheat oven 350f.I
    Line cookie sheet with parchment paper.
    1 cup peanut butter
    1 cup sugar
    1 egg
    Mix ingredients until smooth. Roll into balls. (about walnut size)
    Place balls about an inch apart on cookie sheet.
    Use a fork to slightly flatten balls.
    Bake 7 to 10 minutes. Middle will still be soft but bottom will be slightly browned.
    Remove cookies from sheet to cool using the parchment paper.
    (Add an unwrapped Hershey kiss to the middle of the warm cookie if desired.)

  • November 19, 2020 at 10:07 am

    Vermont Maple Cookies
    Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
    5 dozen
    1 cup butter, softened
    3/4 cup sugar
    3/4 cup packed brown sugar
    2 large eggs, room temperature
    1 teaspoon maple flavoring
    2-1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    2 cups white baking chips
    1 cup chopped pecans
    1/3 cup butter, cubed
    1-3/4 cups confectioners’ sugar
    1/3 cup maple syrup
    1/4 teaspoon maple flavoring
    Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans.
    Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
    For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners’ sugar, syrup and maple flavoring until smooth.

  • November 17, 2020 at 4:04 pm

    Turtle cookie Bars
    2 cups flour
    1 cup firmly packed brown sugar
    1/2 cup softened butter

    2nd Layer:

    1 cup pecan halves
    2/3 cup butter
    1/2 cup firmly packed brown sugar
    1 cup milk chocolate morsels

    Preheat oven to 350°. Combine first three ingredients and beat at medium speed until well blended. Pat mixture firmly into an ungreased 13 x 9“ pan
    Arrange pecans over crust.
    Combine 2/3 cup butter and 1/2 cup brown sugar in a sauce pan and bring to a boil over medium high heat stirring constantly. Pour mixture over pecans. Bake at 350° for 15 minutes or until bubbly.

    Remove from oven, and sprinkle with chocolate morsels. Let’s stay in 2 to 3 minutes or until slightly melted. Gently swirl chocolate with a knife leaving some morsels whole. Let cool at room temperature and then cut into squares

  • November 17, 2020 at 12:04 pm

    Cranberry Orange Cookies

    1 c. Butter-softened
    1 c. White sugar
    1/2 c. Packed brown sugar
    MIX until smooth. Then ADD;
    1 egg
    1 teaspoon orange zest
    2 Tablespoons orange juice
    2 1/2 c. Flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    MIX until smooth then STIR in
    2 c. Chopped cranberries fresh or frozen (don’t

    BAKE at 375 F for 12-14 minutes. Use a small scoop or 2 teaspoons to place on an UNgreased cookie sheet. Bake and COOL. on a rack. When cool drizzle on icing
    1/2 teaspoon orange zest
    3 Tablespoons orange juice
    1 1/2 c. Confectionery sugar.
    Let icing set and store air tight. Makes about 4 dozen delicious cookies

  • November 17, 2020 at 11:03 am

    Good Neighborhood Oatmeal Cookies

    Cream 1/2 cup butter, 1cup sugar, and 1cup brown sugar. Add and mix 3 eggs, 1 tsp vanilla, and 2 cups peanut butter. Next add and mix 4 1/2 cups oatmeal, and 2 tsp baking soda. Last fold in 1 cup chocolate chips or raisins, or M&Ms, or all of them! Bake at 350 degrees for 10-12 minutes. Enjoy!

  • November 16, 2020 at 4:31 pm

    Chewy M&M Cookies (I make these with the red and green Christmas M&Ms)
    1 1/2 cups all purpose flour see note
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup unsalted butter softened but still cool
    1/2 cup granulated sugar
    1/3 cup brown sugar, lightly packed make sure it’s fresh and soft
    1 large egg
    2 teaspoons pure vanilla extract
    1 1/2 cups Holiday M&M’s


    Preheat oven to 350°F. Line two baking sheets with silicone mats or parchment paper.
    In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
    In a separate bowl, beat butter and both sugars for 2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.
    Gently stir in M&M’s/chocolate chips – I usually add about 3/4 cup into the batter, the rest get pressed on top of the cookies before baking.
    Scoop balls of dough, between 1.5 and 2.5 tablespoon portions (a little smaller or a little larger than a golf ball). Drop dough onto prepared baking sheets leaving an inch or two for spreading. Using the remaining M&M’s, press several (5 or so) onto the top of each mound of dough. Keep in mind that the cookies will spread out while baking, so be generous with the M&M’s.
    Bake for 8-11 minutes (see note), until the edges of the cookies are set but the center is still slightly underdone , this will create a soft cookie. For a crispier cookie, continue baking for another minute two.
    Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool. Optional: for a slightly thicker cookie, you can gently press the edges of each cookie inward (just a bit!) while they are still warm.


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