We thought it might be fun to “sweeten” up the season with a virtual Christmas cookie exchange! In short, are you in?!
To begin with, we’re sharing 5 tasty cookie recipes from our team, most found in Bronner’s Flavorful Favorites staff cookbooks, to inspire your holiday baking!
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!)
Without delay, let’s get baking!
TRADITIONAL GINGERBREAD COOKIES
All things considered, 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!
SNICKERDOODLES
Snicker-dee-doo-da, snicker-dee-ay! My oh my what a wonderful … COOKIE!!!! Certainly an ode to sugar and spice, these SNICKERDOODLE COOKIES lean more to the sweet side. They always disappeared quickly in the office!
BRONNER’S SIGNATURE SUGAR COOKIES
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! (However, if you are looking for a tasty cookie base, our FESTIVE COOKIE DOUGH recipe is the perfect canvas for BRONNER’S SIGNATURE FROSTING!)
Our Season’s EATings signature sugar cookies were even celebrated by MLIVE on National Cookie Day!
ALMOND CRESCENT COOKIES
ALMOND CRESCENT moon shaped cookies are sure to have you dreaming of the Night Before Christmas! At any rate, these traditional European Christmas cookies are also known as “KIPFERL.” Dusted in snowy white powdered sugar, they’re sure to dress up your cookie platter with delicious delight!
CHOCOLATE CHIP COOKIES
Indeed, we’d be remiss to have a platter full of cookies without a little chocolate! With this in mind, we just 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. Without reservation, we promise!
VIRTUAL COOKIE SWAP + GIVEAWAY
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?
By all means, join our Virtual Cookie Swap by sharing your favorite cookie recipe in the comments below!
On July 25, 2022, we will draw 2 winners to receive a set of Bronner’s Flavorful Favorites cookbooks!
After all, with over 800 year-round recipes (combined) shared by our staff members, Bronner’s books are designed and proudly printed in the USA. Without a doubt, we’re sure you’ll find many new family favorites to enjoy!
Winners Announced!
The GIVEAWAY is now CLOSED. Congratulations to our two winners, Tarra with her Pecan Shortbread Cookie recipe and Diane Clark with her Cranberry Orange Cookie recipe who will each receive a complete set of Bronner’s Flavorful Favorites Cookbooks!
But with over 20 new cookie recipes to try from just in the comments below, aren’t we really all winners?!
Though our giveaway has officially ended, we hope you’ll continue to Spread The Christmas Cheer by sharing more delicious recipes below!
Giveaway Rules
First of all, 2 winners will receive 1 copy of each edition of Bronner’s Flavorful Favorites Cookbooks (2 in total.) In any event, each prize is non-exchangeable, non-transferable, and is not redeemable for cash or other prizes.
So to enter, post your favorite recipe in the comments below. (Bronner’s is not liable for copyright infringement on giveaway entries.) What’s more, multiple (unique) entries permitted.
July 25, 2022, two winners will be randomly selected from post comments and notified via email.
Must be 18 or older to enter. Giveaway is open to the USA and Canada. Void where prohibited. Bronner’s staff and immediate family members not eligible.
To conclude, Bronner’s reserves the right at its sole discretion to cancel, terminate, modify or suspend the giveaway at any time.
Cranberry Orange Cookies
PREP TIME
15 minutes
COOK TIME
13 minutes
TOTAL TIME
28 minutes
For The Cookies:
* 3/4 cup butter, softened
* 1 cup sugar
* 1 egg
* 2 cups flour
* 1 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 cup dried cranberries, finely chopped
* 1 tablespoon orange zest
For The Rolling Sugar:
* 1/2 cup sugar
* 1 tablespoon orange zest
Instructions
* Preheat oven to 350.
* Using an electric mixer, mix butter and 1 cup sugar until light and fluffy. Add egg.
* In a separate bowl, combine flour, baking powder, and baking soda. Add to butter mixture and mix until just combined. Fold in cranberries and 1 tablespoon orange zest. Chill dough while you make orange sugar.
* Combine 1/2 cup sugar and 1 tablespoon orange zest. Use your fingers to rub the 2 together until everything is combined and mixture is fragrant.
* Shape dough into 1 inch balls and roll in orange sugar. Place on baking sheet and flatten slightly.
* Bake 10 – 13 minutes or until lightly golden. Cool on wire racks.
Notes:
You can make the dough ahead of time and freeze it (like in preparation of the holidays). Freeze it in a large bag after you roll it into balls.
If freezing single balls of dough, freeze on a baking sheet with an inch between each dough ball and once frozen, transfer to a freezer bag, making sure to squeeze all the air out of the bag.
The Cranberry Orange Cookies dough will be good for up to 3 months in the freezer. You can bake them from frozen by adding a few extra minutes to the baking time or let them defrost for several hours in the refrigerator before baking.
To freeze already baked cookies, freeze them in a single layer on a parchment lined baking sheet. Once frozen, you can transfer to a freezer bag. Make sure to squeeze as much air out as possible.
Baked Cranberry Orange Cookies are fine in the freezer for up to 1 month. To defrost, either let the cookies defrost at room temperature until no longer frozen.
Pecan Shortbread Cookies
1 c. Butter-softened
1/2 c. Powdered Sugar
1 tsp. Vanilla extract
2 1/4 c. Flour
1/4 tsp. Salt
3/4 c. Pecans
Additional Powdered Sugar
In large bowl, cream butter and powdered sugar until light and fluffy. Beat in vanilla. Gradually add flour and salt to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled.
Pre heat oven to 350. Roll chilled dough into 1 inch balls and place on ungreased baking sheets. Bake for 10-12 min. or until set. Roll warm cookies in additional powdered sugar. Cool completely on wire racks. Can Roll in additional powdered sugar again if needed. Makes 4 dozen.
Grandmas butter cookies
3 cup flour
1tsp baking powder
1/2 tsp salt
1 cup butter
3/4 cup sugar
1 egg
2 tablespoon milk
1 1/2 tsp vanilla
Frosting
2tablespoon butter
1/2 tsp vanilla
1 3/4 cups powder sugar
4 tablespoon milk
Preheat oven 350°
Mix sugar and butter until creamy add egg mix add milk and vanilla mix add all dry ingredients and mix roll out cut into favorite shapes might need a little flour on counter if sticky bake 7-9 minutes or until edges are golden
Mix icing while making cookies
Ice when cool
Grinch Crinkle Cookies
Ingredients:
½ cup sugar
¼ cup light brown sugar
½ cup room temperature unsalted butter (1 stick)
2 room temperature eggs
2 teaspoons almond extract
1 ¾ cups all-purpose flour (I opt for GLUTEN BAKING FREE flour)
1 teaspoon baking powder
½ teaspoon salt
green food coloring
¼ cup sugar
½ cup powdered sugar
white chocolate dyed red to make hearts on the cookies
Directions:
Beat the sugar and butter together until creamy (about 3 minutes on medium speed).
Add eggs one at a time and almond extract.
Mix the flour, baking powder and salt together in a bowl and gradually add into the mixer.
Add food coloring until you get the desired color of green.
Cover and refrigerate the dough for 2 hours.
When ready to bake the cookies, preheat the oven to 350 degrees and move the oven rack to a higher level.
Take the dough out of the refrigerator and roll 1.5 tablespoons of dough into balls.
Coat the dough in granulated sugar and then in the powdered sugar.
Place 2 inches apart on a lined baking sheet and bake on the upper oven rack for 10-13 minutes or until you notice air bubbles escaping in between the crinkles of the cookies.
Let cookies cool completely before adding the red hearts
It won’t let me add my recipe. It cuts off. How do I post it and which link?
Debbie, I’m sorry you’re having difficulty posting your recipe as a comment in the post. Please click on this link: Virtual Christmas Cookie Exchange blog post to take you to the post. Scroll down to the bottom (past the other comments), and you will see where you can post your recipe as a comment. Thank you.
Peppermint Candy Shortbread Cookies
Cookies:
1 cup of softened butter Do not substitute)
1/4 cup of sugar
1/4cup of crushed Peppermint candy
1 tsp of pure vanilla extract
2 cups of all purpose flour
1/4 cup of corn starch
You will need parchment paper
Frosting:
1 cup of confectioners sugar
1 to 2 tbsp of milk
1/2 tsp of pure vanilla extract
2 tbsp of crushed Peppermint candy
Directions:
Mix butter, sugar,crushed candy, and vanilla throughly using electric mixer. Gradually blend in flour and corn starch.
Form into 1 inch balls and place on parchment paper lined baking sheet. Gently press down on each cookie to flatten with fingers or use the bottom of a drinking glass (dip in sugar to prevent the glass from sticking).
Bake in preheated 300 degree oven for 25-30 minutes, or, until the bottoms begins to brown.
Cool for 5 minutes; remove to wire rack to cool completely. Combine confectioners sugar, milk, and vanilla and mix until frosting is smooth texture. Drizzle cookies with frosting and sprinkle with crushed Peppermint candy.
No Bake Oreo Truffle Cookies:
Ingredients:
14.3 ounce package of classic oreos
1 pack of cream cheese 8 oz
16 oz semi sweet choclate chips
Optional toppings for decoration:
Colorful candy melts (for drizzling)
Festive sprinkles
Mini reese’s cups
Shredded coconut
Directions:
-Crush the oreos into crumbs (set aside about 1/4 cup for topping)
-Mix the crumbs with softened cream cheese
-Once combined, scoop mixture out into 1inch balls and place on a lined cookie sheet.
Note: roll some of the mixture into uneven/lumpy balls… to make into lumps of coal.
-freeze for 30 minutes
-melt the choclate chips in 30 second intervals in the microwave
-dip each ball into the choclate so it’s fully covered
-Add toppings to preferences (before melted choclate hardens)
Notes: To make little ornaments add a mini resse’s to the top of a truffle ball
To make lumps or coal add some of the crushed oreos that we set aside ontop of the lumpy balls.
To decorate festively just add sprinkles, coconut or choclate melts drizzled over top. There is no wrong way to enjoy these festive Truffle Cookies, enjoy!
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!)
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.
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.
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.
Snowballs
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.
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.
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.
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
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.
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.)
Vermont Maple Cookies
Total Time
Prep: 20 min. Bake: 10 min./batch + cooling
Makes
5 dozen
Ingredients
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
MAPLE GLAZE:
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.
Drizzle
Turtle cookie Bars
Crust:
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
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
thaw)
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
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!
Chewy M&M Cookies (I make these with the red and green Christmas M&Ms)
Ingredients
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
Instructions
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.