It is that time of year when friends gather to share family traditions and daring new recipes to tell stories with friends old and new. I have always been a cookie connoisseur, the kid with a cookie wrapped in a napkin that may or may not have been swapped from the church kitchen to the adult who plans my meetings based on how good the treats are at the locale. So, the idea of a cookie swap is like the Super Bowl to me. This year, I turned to some of Minnesota’s favorite bakers, pastry chefs, and personalities to share their pro tips and cherished memories of cookie swaps.
Host the Perfect Cookie Swap
You can theme your event with cookies inspired by holiday classic movies, global flavors, red or green cookies, featured ingredients, and more. Presentation is everything. Consider unique boxes, jars, and tins to carry your treats home. Pair beverages from a hot cocoa bar, create your own signature cocktail, or keep it spirit-free with a mocktail or classic nog or milk.
Don’t forget the tunes. We’ve even curated a Minnesota playlist full of holiday beats from local favorites. Finally, have guests share the recipes beforehand so that you can print them off and present each guest with their own cookie book of recipes.
Jerrod’s Tip: Always bring a unique cookie that tells a story. It makes for great conversation and memorable exchanges.
THE BAKERS
Photo by Wing Ho
Zoë François | Cookbook Author and Host of Zoe Bakes
“My Granny Neal always made this espresso shortbread around the holidays. It’s studded with hunks of walnuts, and the specks of espresso give the shortbread a rich bold flavor and an elegant look. I remember my aunt Kristin, who is a huge fan of shortbread, always munching on these. But, in recent years, she admitted to me that she always thought Granny Neal could have used a little more sugar in her shortbread. So in Kristin’s honor, I upped the sugar content, and it was a great idea, as it balances out the espresso and brings out the richness of the butter even more. This cookie always makes me nostalgic and brings up memories of the holiday season, but it’s wonderful any time of the year.”
Granny’s Espresso Shortbread by Zoë François
Makes about 75 cookies
GATHER
1 cup / 220g unsalted butter, at room temperature
¾ cup / 150g lightly packed brown sugar
1 tsp pure vanilla extract
1 ½ tsp espresso powder
2 ¼ cups / 270g all-purpose flour
½ tsp kosher salt
2 cups / 240g walnuts pieces
Photo by Zoë François
MAKE
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, vanilla, and espresso powder on medium speed until just uniform, about 1 minute. Add the flour and salt and mix on medium-low speed until it just comes together. Stir in the walnuts.
Form the dough into a 2 inch / 5cm thick log. Wrap in plastic and refrigerate for at least an hour. You can do this step a couple of days before baking or freeze it for one month.
Preheat the oven to 325°F / 165°C. Line baking sheets with parchment paper.
Cut the log into slices ¼ inch / 6mm thick and arrange the cookies on the prepared baking sheets. They won’t spread much but give them a little room just in case.
Bake, one sheet at a time, in the middle of the oven for 12 to 14 minutes, until golden on the bottom. Cool the cookies until firm on the baking sheet and then move
Nicole Aufderhar | Finalist on ‘The Great American Baking Show’ in 2024 and Minnesota State Fair Blue Ribbon Baker
Nicole’s Tip: Do something you’re comfortable with and know is good. Cookie exchanges are not the time to test recipes on the unsuspecting! Don’t be afraid to be a little different and bring a cookie with a bright summery flavor or maybe a savory cracker type bake. It might be scoffed at during the exchange, but after eating one sweet and holiday-spiced thing after another, a bake like that is going to be a welcome addition to any exchange plate!
Photo by Darin Kamnetz
Nik Pugmire | The Lynhall Pastry Chef
“I’ve always enjoyed holiday cookie swaps because each cookie carries a personal story—whether it’s a cherished family recipe, a favorite treat, or a new creation. It’s a wonderful way to share something meaningful with others, and who doesn’t love a plate of cookies with such special stories behind them? My go-to cookie is chocolate-dipped coconut macaroons, and a helpful tool in making them (and many other cookies) is a cookie scoop. It ensures uniform cookie sizes, helps with even baking and consistent yields, and keeps things mess-free.”
Coconut Macaroons
Makes 24 cookies
GATHER
5 cups shredded coconut (454g)
¾ cup sweetened condensed milk (226g)
1 teaspoon vanilla extract (4g)
1 egg white (35g)
1/8 t. kosher salt (1g)
MAKE
Combine all ingredients in a bowl and mix well into a wet, sticky dough
Scoop cookie dough onto a parchment-lined sheet pan, then press the tops slightly to flatten the mound.
Note: These cookies don’t spread much and can be placed closer together on a sheet pan while baking.
Bake at 350F for about 20-25 minutes (rotate the pan halfway through the baking time). The coconut will become a golden brown when they are done. Allow to cool completely. If desired, drizzle melted chocolate over the tops of the cookie and allow to set before serving.
Katie Elsing | Cooks + Bellecour Pastry Chef
Katie’s Tips:
- For shortbread or stencil cookies, before you chill the dough, place it between two pieces of parchment, roll it to your desired thickness, and then chill so you don’t have to add more flour.
- Add sea salt on top of the cookies before you bake them to bring out the flavors.
Cooks | Bellecour Espresso Sablé Breton
Makes about 30 cookies
GATHER
1 1/3 cups / 288g butter
1 1/16 cups / 208g powdered sugar
3 egg yolks
10g coffee extract (can substitute vanilla extract)
416g flour
½ tsp kosher salt
½ tsp baking powder
10g coffee grounds
MAKE
Cream together butter and powdered sugar.
Add yolk and coffee extract. Mix together.
Add flour, kosher salt, baking powder, and coffee grounds. Mix until just combined.
Roll dough between sheets of parchment paper until ½ inch thick.
Chill dough.
Circle cut dough into desired shape.
Bake at 300F about 10-15 mins until sides are just lightly golden brown and center is just set.
Can drizzle with dark chocolate and sprinkle with sea salt when cool.
Eddy Dhenin | The Four Seasons Hotel Executive Pastry Chef
“As for a favorite memory, I cherish the time when my family and I exchanged not just Speculoos Cookies but also stories and laughter. We turned it into a mini celebration with hot cocoa and holiday music, making it a delightful experience beyond just baking.”
Speculoos Cookies
GATHER
5 ¼ ounces light brown sugar (about 2/3 cup, firmly packed; 150g)
3 ounces unsalted soft butter (6 tbsp; 85g)
¾ tsp baking soda (4.75g)
¾ tsp Ceylon cinnamon (1.5g)
¼ tsp ground or freshly grated nutmeg (0.25g)
1/8 tsp (0.35g) kosher salt
1/8 tsp spoon ground cloves (0.15g)
1/16 tsp ground cardamom (0.10g)
1/16 tsp ground anise (0.10g)
½ ounce tap water (about 1 tbsp; 15g)
5 ½ ounces all-purpose flour (about 1 1/4 cups; 155g)
MAKE
Preheat to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine brown sugar with butter, baking soda, cinnamon, nutmeg, salt, cloves, cardamom, and anise. Cream on medium speed until fluffy, soft, and pale, about 10 minutes, pausing to scrape the bowl and paddle as needed if the sugar seems dense and compacted at the bottom of the bowl.
While creaming on medium speed, slowly splash in the water, a little at a time. Once it disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once. Continue mixing until the dough begins to gather around the paddle.
Turn the dough onto a clean surface and knead gently to form a ball. Pat it into a rectangular shape, then dust it with flour, above and below. Roll to a thickness of 3/16-inch, using a ruler for guidance. Slide an offset spatula beneath the dough to loosen, and brush away the excess flour.
Cut the dough into 3/4-inch strips with a fluted pastry wheel, then cut crossways to form 2-inch rectangles. With the offset spatula, transfer the cutouts and scraps to a parchment-lined, half-sheet pan, leaving an inch between each piece to account for spread.
Bake until cookies are golden brown, about 16 minutes, rotating the pan halfway through if needed to ensure even browning. Cool to room temperature directly on the baking sheet; the cookies will not crisp until fully cool.
Martha Glanville | Sunrise Flour Mill Founder
“For many years after college, I attended/hosted cookie swaps with several college friends. Over the years, I’ve attended others, but none ever compared to the ones with college friends. Some women baked different things every year; others were predictable with their festive choices. Thankfully, most cookies freeze well, which allowed us to bake ahead of the holiday rush. The freezer made party planning flexible, keeping our creations fresh until it was time to assemble beautiful platters for friends and family. As what happens often with families, work, and moving away, those swaps are history, but I still have fond memories of them and can picture some of them as if they were last week, not 45 years ago.”
Martha’s Tip: Sunrise Flour Mill’s new Sugar Cookie Mix would have been my go-to back then, as it is today when we are invited for dinner, even if the invitation comes just that day. It’s incredibly versatile—delicious on its own or perfect for experimenting with creative additions. They’re perfect for decorating, making them a fun canvas for little ones to unleash their creativity with piping bags (no need to worry about mountains of colored frosting). Or, you can get as artistic as you’d like!
Jerrod’s Tip: This is the BEST cookie mix I have ever used. It makes a perfect batter and bakes without the hassle of measuring and shopping.
Sarah Kieffer | 5x Cookbook Author, Including the Best-Selling ‘100 Cookies’
“Cut-out cookies have been a Christmas tradition in my family since I was a little girl, and while I have many happy memories of cutting out shapes with my mom, I also have plenty of memories of my sister and I fighting over cookie cutters and getting in trouble for hiding all the pretty sprinkles from everyone else. Growing up we never iced our cookies (it was sprinkles all the way), but I’ve included an icing option here, a simple glaze that is easy to make and tastes delicious. If you prefer, a sugar coating is also an option.”
Cut-Out Cookies
GATHER
FOR THE COOKIES
4 cups (568g) all-purpose flour, plus more for dusting
1 tsp salt
¾ tsp baking powder
¼ tsp baking soda
1 ½ cups (3 sticks or 339g) unsalted butter, at room temperature
3 tbsp refined coconut oil, at room temperature
1 ¾ cups (350g) granulated sugar
1 large egg plus 1 large egg yolk, at room temperature
1 tbsp pure vanilla extract
FOR THE SIMPLE GLAZE
2 cups (240g) confectioners’ sugar
1 tbsp unsalted butter, melted
1 tbsp pure vanilla extract
Pinch of salt
3 to 6 tbsp (45 to 80g) water
Food coloring (optional)
FOR THE FREEZE-DRIED SUGAR COATING
1 cup (200g) granulated sugar
1 to 2 cups (32 to 64g) freeze-dried berries, such as strawberries or raspberries (add more or less depending on how much flavor and vibrant color you want)
MAKE
FOR THE COOKIES
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. In the bowl of a stand mixer fitted with a paddle, mix the butter on medium speed until creamy.
Add the coconut oil and mix again on medium speed until smooth. Add the granulated sugar and mix again on medium until light and creamy, 3 to 5 minutes. Add the egg, yolk, and vanilla and mix again on low speed until combined. Add the flour mixture and mix on low speed until completely combined. Use a spatula to fold in any dry pieces of dough that may be lingering on the bottom of the bowl. Divide the dough in half; it can be used immediately or wrapped in plastic and refrigerated for up to 4 days (let the dough come to room temperature before rolling).
Adjust an oven rack to the middle position and preheat the oven to 350ºF / 180ºC. Line several sheet pans with parchment paper.
On a floured surface, roll out the dough somewhere between 1/8 in (4 mm) and ¼ in (6 mm) thick (the thinner the cookie, the crisper it will be, so this will depend on your preference). Use cookie cutters to cut out shapes, then slide a spatula underneath the dough and transfer the shapes to the sheet pans, leaving 1 in (2.5 cm) of space between the cookies. Chill the pans of cookies in the refrigerator for 15 minutes before baking. Dough scraps can be re-rolled and cut out again.
Bake the cookies, one pan at a time, until cooked through, 12 to 16 minutes. For a softer cookie, bake for 12 minutes; for a crisper cookie, bake longer, until light golden brown around the edges. Place the baking pans on a wire rack and let the cookies cool completely on the pans before icing. Repeat with the remaining cookies.
FOR THE SIMPLE GLAZE
Place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, salt, and 3 tablespoons of water and stir to combine. Add food coloring, if using. If the mixture is very thick, add 1 tablespoon of water at a time until the desired consistency is reached. Spread the glaze over the cooled cookies. Once the glaze is set, cookies can be stored in an airtight container at room temperature for up to 3 days.
FOR THE FREEZE-DRIED SUGAR COATING
Place the freeze-dried berries and granulated sugar in a food processor, and process until the berries are finely ground and the sugar and berries are combined, about 30 seconds. Sprinkle the tops of the cookies with the berry-sugar mixture, gently rubbing it into the surface, and shaking off any excess. The sugar-coated cookies can be stored in an airtight container at room temperature for up to 3 days.
©Sarah Kieffer/Chronicle Books (2021)
Reprinted from “Baking for the Holidays: 50+ Treats for a Festive Season” by Sarah Kieffer with permission from Chronicle Books, 2021. Photographs © Sarah Kieffer.
