Edit ModuleShow Tags

The Ultimate Holiday Cookie Swap Recipe


By Marie Flanagan

Presented by:C'est Chic Boutique

Holiday cookie swap parties bring together so many great aspects of the holidays, but mostly, they bring together a lot of homemade cookies. A good cookie swap depends on a couple handfuls of attendees for optimal cookie variety.

As you read through your swap invitation, the stars begin to align—until you get to the end of the invite, which instructs you to bring 10 dozen cookies to the event. Suddenly, your excitement turns to dread as you contemplate the task. FEAR NOT! I have the perfect holiday cookie exchange recipe! It’s an adapted version of the sugar cookie recipe that my husband’s mother sent to me. The cookies are festive, taste great, and are relatively simple to make. I use locally sourced butter, eggs, oil, and flour to make them even more “home” made.

Almond Sugar Cookies

Almond sugar cookies. Photo by Marie Flanagan


The Ultimate Cookie Swap Almond Sugar Cookies

Makes 4-5 dozen

  • 1 cup oil
  • 1 cup butter
  • 1 cup sugar
  • 1 1/4 cup powdered sugar
  • 2 eggs
  • 1 tsp. almond extract (can substitute with vanilla extract)
  • 1 fresh vanilla bean
  • 4 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar

1. Cream together your sugars, butter, and oil.

2. Add the eggs one at a time.

3. Add the almond extract and fresh vanilla.

4. Let the mixture mix until it becomes slightly fluffy/whipped.

5. Mix together your dry ingredients.

6. Add the dry ingredients one cup at a time.

7. Mix well.

8. Chill the dough for at least one hour. It can also stay chilled overnight.

9. Place parchment paper over your cookie sheets to make cleanup easier.

10. Roll the dough into small balls (the size of a walnut) and place on your cookie sheet. I used one of those tbsp.-sized dough scoops to save time.

11. Gently flatten the dough balls with a glass dipped in sugar.

12. Bake at 350 degrees for 10-12 minutes (17 minutes if you’re using insulated cookie sheets) until slightly brown on the edges.

These cookies are light, crispy, and buttery with an unexpected almond twist. Colorful sugar adds just the right amount of festive decoration without any messy frosting, and they stack and transport with ease.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Grilled Vegetable and Bratwurst Salad Recipe

Think “outside the bun” and enjoy summer’s favorite grilled brats in a fresh veggie salad for a low-carb alternative

The Twin Cities' Best Hot Dogs

The hottest of hot dogs, to celebrate National Hot Dog Day on July 18

3 Things to Eat This Week: July 11-15

Feast on a fat sandwich, a sweet treat, or something oozy and icy

8 Juicy Places in the Metro

Fresh squeezing and blending superfoods for a super life

Review: Centro Opens in Northeast

Tacos, frozen drinks, and spectacular sides in a unique Northeast space

Cherry and Chocolate Truffle Tart Recipe

Take advantage of the short but sweet cherry season with a luscious cherry and chocolate treat

Pizza Madness: Dulono's Pizza

As one of 32 pizza participants, Dulono’s Pizza battles it out in Minnesota Monthly's Pizza Madness Bracket Challenge

3 Things to Eat This Week: Cooling Off

It's officially summer. Cool down with ice cream, poke, or cold noodles.

The Self-Serve Era Is Here

The burst in restaurant action is in counter service. Does this mean the end of sit-down service?
Edit ModuleShow Tags
Edit ModuleShow Tags