Christmas Cookie Swap!

A little while ago, Christina, Suzanne, and I got together to do a Christmas cookie swap. It was perfect, because at this time of the year when you find yourself giving away tons of goodies, it gives you a variety of treats without all the work!

We tend to make different things every year, but we almost always include our family favorites. This year, we tried a few recipes from Pinterest and they turned out great!


Clockwise from top left: Swiss Bratzelis, Gingerbread Cake Pops, Peppermint Patties, White Chocolate and Candy Cane-Dipped Oatmeal Cookies, Candy Cane Cookies, Homemade Snickers, and Peanut Butter Blossoms. 

Here are the recipes!

Homemade Snickers Bars from How Sweet It Is
Peppermint Patties from Mel's Kitchen Cafe
To make the White Chocolate and Candy Cane-Dipped Cookies, simply make your favorite recipe of oatmeal chocolate chip cookies. Allow to cool and dip half of the cookie in white chocolate. Place on a parchment-lined cookie sheet and sprinkle with crushed candy canes.

Gingerbread Cake Pops
makes about 50 cake pops
print this recipe

1 recipe gingerbread cake, enough for a 9" cake pan (I used this recipe and omitted the lemon zest)
1 recipe lemon cream cheese frosting, recipe follows
About 2 lbs. white chocolate candy coating
2 Tbs brown sugar
1/4 tsp cinnamon

Bake gingerbread and allow to completely cool. While cooling, make the frosting recipe.

Lemon Cream Cheese Frosting

4 oz cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1 cup powdered sugar
1/2 tsp vanilla
zest of one lemon

Combine cream cheese and butter. Whip until combined. Add powdered sugar, lemon zest, and vanilla slowly, and allow to incorporate. Mix on high speed for about 3-4 minutes until mixture is smooth and free of any lumps.

Combine frosting with cooled gingerbread cake in a bowl. Mix until frosting is incorporated and there are no longer any lumps of cake. Form cake mixture into 1" balls, place on a cookie sheet, and freeze for an hour.

Mix together brown sugar and cinnamon in a small bowl. Melt the white chocolate in the microwave in a large bowl. Remove frozen cake pops and coat in white chocolate. Place on a parchment paper-lined cookie sheet and immediately top with a small sprinkle of the cinnamon sugar mixture. Chocolate will harden as the cake pops sit.


Candy Cane Cookies
makes about 24 cookies

1/2 cup shortening
1/2 cup butter
1 egg
1 cup sifted powdered sugar
1/2 tsp almond extract
1 tsp vanilla
2 1/2 cup sifted flour
1 tsp salt
red food coloring
3 candy canes, crushed
3 Tbs granulated sugar

Cream together shortening and butter. Add egg and mix until incorporated. Slowly add powdered sugar, flour, and almond extract, vanilla, and salt. Divide dough in half and color half red. Take a small teaspoon of each color. Roll about 4 to 5 inches in length. Place together and roll, twist and shape into a cane shape. Place on a parchment lined baking sheet and bake at 375º for 9 minutes. Roll in crushed peppermint and granulated sugar mixture after baked and while they are still warm.

Peanut Butter Blossoms (a family favorite from our friend, Heidi!)
makes about 35 cookies

1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 Tbs milk
1 tsp vanilla
1 bag Hershey kisses, unwrapped

Sift flour, salt, baking soda together. In another bowl, cream butter and peanut butter together. Add both sugars until light and fluffy. Add egg, milk, and vanilla. Mix until combined. Add flour mixture and just mix until flour is incorporated. Roll balls of dough into granulated sugar and place on ungreased cookie sheet. Bake at 375º for 8 minutes. Take sheet out of oven and place kisses on top. Place cookies back in oven for one more minute and allow to cool.


I just had to save the best for last.

These last cookies are very special to us. Every Christmas growing up, our Grandma Martha and Grandma Viola would make Swiss Bratzelis. They are thin butter-based cookies that are pressed in a cookie press. They are simple, delicate, and so perfect.

Growing up, I actually never liked them. I think it's because they aren't a really sugary cookie. And when you're little, it's all about the sugar, right?

Now, they are one of my all-time favorites. Making these cookies always brings back memories of Christmas Eve at our grandma's house. We hope you enjoy this special family favorite!

Swiss Bratzelis
makes about 40-50 cookies

1 stick butter, at room temperature
3/4 cup sugar
1 and 3/4 egg
juice and zest from of 1/3 of a lemon
2 1/3 cup flour

Mix and roll into small balls and put into cookie press. Cook until light brown.

Have a Merry Christmas, everyone!


1 comment:

  1. It's exciting to follow your blog. You are such excellent cooks! Not only does everything taste good, it looks good! Keep up the good work!