15 Easy Christmas Cookie Exchange Recipes

A Christmas cookie exchange is a fun way to share homemade treats with friends and family.

Everyone bakes one kind of cookie, brings a batch to the party, and swaps with the other guests. You get to try different cookies without having to bake a dozen varieties yourself.

The trick is choosing recipes that are easy to make in large batches, taste delicious, and look pretty on a holiday cookie platter.

Look for cookies that hold their shape, travel well, and stay fresh for a few days. Drop cookies, shortbread, and cut-out cookies are all great options.

These 15 Christmas cookie exchange recipes are festive, easy to make, and perfect for sharing. Each recipe includes a list of ingredients, step-by-step instructions, and helpful tips for storing or packing the cookies.

Some cookies are best assembled or decorated on the day of the exchange, so I’ve also included tips to help you plan ahead.

A quick note about measurements: All measurements are given in standard US cups and spoons. When measuring all-purpose flour, use 120 grams per cup if you prefer weighing your ingredients. For the most accurate results, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.

1. Christmas Pinwheel Cookies

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These cookies are made with red, green, and plain vanilla dough rolled together to create a pretty spiral pattern. They’re easy to slice and bake, and their festive colors make them a lovely addition to any Christmas cookie platter.

Ingredients (Makes About 36 Cookies)

• 3 cups all-purpose flour  
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar 
• 1 large egg
• 2 teaspoons vanilla extract
• Red and green gel food coloring

How to make them

1. Whisk the flour, baking powder, and salt together in a bowl.
2. In another bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Add the egg and vanilla, then mix in the flour mixture until a dough forms.
3. Divide the dough into three equal portions. Leave one plain, then knead red food coloring into one portion and green coloring into another.
4. Roll each portion between two sheets of parchment paper into a rectangle about 8 x 10 inches. Chill for 20 minutes to make the dough easier to handle.
5. Carefully remove the parchment paper from each dough rectangle. Stack the three layers directly on top of one another.
6. Starting from one long side, roll the stacked dough tightly into a log. Wrap in plastic wrap and refrigerate for at least 2 hours, or until firm enough to slice.
7. Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4-inch rounds and arrange them on a parchment-lined baking sheet.
8. Bake for 10 to 12 minutes, until the edges are just set. Avoid letting the cookies brown.

Exchange tip: You can refrigerate the dough for up to 2 days, making it easy to prepare ahead and bake on the morning of the party.

2. Chocolate Crinkle Cookies

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These fudgy chocolate cookies are rolled in powdered sugar before baking. As they bake, the tops crack to reveal a pretty white coating that looks like freshly fallen snow.

Ingredients (Makes About 48 Cookies)

• 1/2 cup vegetable oil
• 4 ounces unsweetened baking chocolate, melted and cooled slightly
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar, for rolling

How to make them

1. Combine the oil, melted chocolate, and granulated sugar in a bowl. Add the eggs one at a time, mixing after each addition, then stir in the vanilla.
2. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the chocolate mixture and stir until combined. The dough will be soft.
3. Cover the bowl and refrigerate the dough for at least 4 hours or overnight, until firm enough to scoop.
4. Preheat the oven to 350°F (175°C). Roll the dough into 1-inch balls, then coat each one generously in powdered sugar.
5. Place the dough balls about 2 inches apart on parchment-lined baking sheets. Bake for 10 to 12 minutes, until the tops have cracked but the centers are still soft.

Exchange tip: Roll the dough balls in a generous amount of powdered sugar to get that pretty snowy finish. Store the cooled cookies in an airtight container to keep them soft for several days.

3. Stained Glass Christmas Cookies

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These pretty cut-out cookies have colorful melted candy centers that look like little stained-glass windows. Use Christmas tree, star, and snowflake cookie cutters to give them a festive look.

Ingredients (Makes About 24 Cookies)

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• About 20 hard candies in red, green, and other colors, crushed (keep the colors separate)

How to make them

1. Whisk the flour, baking powder, and salt together in a bowl. In another bowl, beat the butter and sugar until fluffy. Add the egg and vanilla, then mix in the flour mixture until a dough forms.
2. Divide the dough into two portions, flatten each into a disk, wrap, and refrigerate for at least 1 hour.
3. Preheat the oven to 350°F (175°C). Roll the dough out on a lightly floured surface until it’s about 1/4 inch thick. Cut out your desired shapes, then use a smaller cookie cutter to remove the centers.
4. Place the cookies on parchment-lined baking sheets. Add about 1/2 teaspoon of crushed candy to each opening.
5. Bake for 8 to 10 minutes, until the candy has melted and the cookie edges are lightly golden.
6. Leave the cookies on the baking sheets until completely cool and the candy centers have hardened before moving them.

Exchange tip: Line your baking sheets with parchment paper or a silicone baking mat to prevent the melted candy from sticking. These cookies are best enjoyed within a few days because the candy centers can become sticky in humid weather.

4. White Chocolate Cranberry Pistachio Cookies

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These buttery cookies are packed with white chocolate chips, tart dried cranberries, and chopped pistachios. The combination of red, green, and white makes them naturally festive, even without extra decorations.

Ingredients (Makes About 36 Cookies)

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 3/4 cup dried cranberries
• 3/4 cup shelled pistachios, chopped

How to make them

1. Whisk the flour, baking soda, and salt together in a bowl.
2. In another bowl, beat the butter and both sugars until creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
3. Add the flour mixture and mix until combined. Fold in the white chocolate chips, cranberries, and chopped pistachios. Refrigerate the dough for 30 minutes.
4. Preheat the oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets, leaving about 2 inches between each cookie.
5. Bake for 10 to 12 minutes, until the edges are golden and the centers look set.

Exchange tip: These cookies contain pistachios, so remember to label them clearly for guests with nut allergies.

5. Christmas Linzer Cookies

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These delicate sandwich cookies have a layer of raspberry or strawberry jam tucked between two buttery cookies. A little star or heart cutout in the top cookie lets the pretty red filling peek through. Finish with powdered sugar for a lovely Christmas look.

Ingredients (Makes About 20 Sandwich Cookies)

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup seedless raspberry or strawberry jam
• Powdered sugar, for dusting

How to make them

1. Beat the butter and sugar together until light and fluffy. Add the egg and vanilla, then mix in the flour and salt until a dough forms.
2. Divide the dough into two disks, wrap each one, and refrigerate for 1 hour.
3. Preheat the oven to 350°F (175°C). Roll the dough out to about 1/8 inch thick. Use a 2-inch cookie cutter to cut out as many rounds as possible. Use a small star or heart-shaped cutter to cut a shape from the center of half of the cookies. Leave the remaining cookies whole.
4. Arrange the cookies on parchment-lined baking sheets and bake for 8 to 10 minutes, until the edges are pale golden. Let them cool completely.
5. Dust the cookies with the cutouts with powdered sugar. Spread about 1/2 teaspoon of jam over each whole cookie, then place a cutout cookie on top to make a sandwich.

Exchange tip: Bake the cookies ahead, but assemble them on the morning of the exchange. The jam can soften the cookies if they sit together for too long.

6. Chocolate Peppermint Cookies

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If you love the combination of chocolate and peppermint, these cookies are worth adding to your Christmas baking list. They’re rich and chocolatey, with white chocolate and crushed candy canes on top for a festive finish.

Ingredients (Makes About 30 Cookies)

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup white chocolate chips, for the dough
• 1 cup white chocolate chips or chopped white chocolate, for topping
• 1/3 cup crushed candy canes

How to make them

1. Whisk the flour, cocoa powder, baking soda, and salt together in a bowl.
2. In another bowl, beat the butter and both sugars until creamy. Add the eggs, vanilla, and peppermint extract, then mix in the dry ingredients. Stir in 1/2 cup of white chocolate chips. Refrigerate the dough for 30 minutes.
3. Preheat the oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
4. Bake for 10 to 11 minutes, until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
5. Melt the remaining white chocolate in the microwave in 30-second intervals, stirring between each one. Drizzle or spread it over the cooled cookies, then sprinkle with crushed candy canes before the chocolate sets.

Exchange tip: Once the chocolate has completely set, place the cookies in an airtight container with parchment paper between the layers to prevent them from sticking together.

7. Iced Gingerbread Cookies

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Gingerbread cookies are a Christmas classic, and you can make them even prettier with a little white icing. Cut the dough into Christmas trees, snowflakes, stars, or gingerbread people, then decorate with simple royal icing.

Ingredients (Makes About 30 Cookies)

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 1/2 cup molasses
• 1 large egg
• Royal icing: 2 cups powdered sugar, 1 1/2 tablespoons meringue powder, and about 3 tablespoons water

How to make them

1. Whisk the flour, baking soda, salt, ginger, cinnamon, and cloves together in a bowl.
2. In another bowl, beat the butter and brown sugar until fluffy. Add the molasses and egg, then mix in the flour mixture until a dough forms.
3. Divide the dough in half, flatten each portion into a disk, wrap, and refrigerate for at least 2 hours.
4. Preheat the oven to 350°F (175°C). Roll the dough out on a lightly floured surface until it’s about 1/4 inch thick, then cut out your desired shapes.
5. Arrange the cookies on parchment-lined baking sheets and bake for 8 to 10 minutes, until the edges are set. Let them cool completely.
6. To make the icing, beat the powdered sugar, meringue powder, and water for about 3 minutes. Add the water a teaspoon at a time until the icing is thick but easy to pipe. Decorate the cooled cookies and leave the icing to dry for several hours before stacking.

Exchange tip: Let the icing dry completely, preferably overnight, before packing the cookies. This will keep the decorations from smearing or sticking together.

8. Raspberry Thumbprint Cookies

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These soft, buttery cookies have little wells filled with bright red raspberry jam. They’re simple to make, but the pretty jam centers make them look special enough for any Christmas cookie platter.

Ingredients (Makes About 30 Cookies)

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup seedless raspberry jam

How to make them

1. Beat the butter and sugar together until fluffy. Add the egg yolks and vanilla, then mix in the flour and salt until a soft dough forms. Refrigerate for 30 minutes.
2. Preheat the oven to 350°F (175°C). Roll the dough into 1-inch balls and arrange them on parchment-lined baking sheets.
3. Use your thumb or the back of a 1/2-teaspoon measuring spoon to press a deep well into the center of each ball. If the edges crack, gently press them back together.
4. Spoon about 1/2 teaspoon of raspberry jam into each well.
5. Bake for 12 to 14 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Exchange tip: Use thick raspberry jam and don’t overfill the centers, or the jam may bubble over while baking.

9. Christmas Italian Ricotta Cookies

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These soft, cake-like cookies are topped with a simple vanilla glaze and colorful Christmas sprinkles. They’re tender, easy to make in batches, and look pretty on a holiday cookie platter.

Ingredients (Makes About 30 Cookies)

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup (8 oz) whole-milk ricotta
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)
• Glaze: 1 1/2 cups powdered sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla
• Christmas sprinkles

How to make them

1. Whisk the flour, baking powder, baking soda, and salt together in a bowl.
2. In another bowl, beat the butter and sugar until fluffy. Add the ricotta, eggs, vanilla, and lemon zest, then mix in the flour mixture. The dough will be soft and sticky. Refrigerate for 30 minutes.
3. Preheat the oven to 350°F (175°C). Scoop heaping tablespoons of dough onto parchment-lined baking sheets.
4. Bake for 12 to 14 minutes, until the bottoms are golden and the tops are set but still pale. Let the cookies cool completely.
5. Whisk the powdered sugar, milk, and vanilla together until smooth. Dip the tops of the cookies into the glaze or spoon it over them. Add the Christmas sprinkles right away, before the glaze sets.

Exchange tip: These cookies contain ricotta, so store them in an airtight container in the refrigerator if you’re not serving them within a day or two.

10. Cranberry Orange Shortbread Cookies

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These buttery shortbread cookies get a little extra flavor from dried cranberries and fresh orange zest. Slice them into rounds, then finish with a drizzle of white chocolate for a simple but pretty Christmas treat.

Ingredients (Makes About 30 Cookies)

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup dried cranberries, finely chopped
• 4 ounces white chocolate, melted, for drizzling

How to make them

1. Beat the butter, powdered sugar, orange zest, and vanilla until creamy. Add the flour and salt, then mix in the chopped cranberries.
2. Divide the dough in half and shape each portion into a log about 2 inches wide. Wrap and refrigerate for at least 2 hours.
3. Preheat the oven to 325°F (165°C). Slice the chilled dough into 1/3-inch rounds and arrange them on parchment-lined baking sheets.
4. Bake for 15 to 18 minutes, until the edges are lightly golden. Let the cookies cool completely.
5. Drizzle the melted white chocolate over the cookies and leave it to set before packing.

Exchange tip: Shortbread cookies are sturdy and keep well, making them a good choice if you need to transport your cookies to a party.

11. Red Velvet White Chocolate Cookies

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These soft red velvet cookies are filled with white chocolate chips for a delicious combination of flavors. Their bright red color and white chocolate pieces also make them stand out on a Christmas cookie platter.

Ingredients (Makes About 36 Cookies)

• 2 1/4 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons red gel food coloring (add more for a deeper red)
• 1 1/2 cups white chocolate chips

How to make them

1. Whisk the flour, cocoa powder, baking soda, and salt together in a bowl.
2. In another bowl, beat the butter and both sugars until creamy. Add the eggs, vanilla, and red food coloring, then mix in the flour mixture. Fold in the white chocolate chips.
3. Cover and refrigerate the dough for 30 minutes.
4. Preheat the oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
5. Bake for 10 to 12 minutes, until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Exchange tip: Use red gel food coloring rather than liquid coloring to get a deeper red without adding extra moisture to the dough.

12. Christmas Spritz Cookies

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Spritz cookies are delicate, buttery treats that you can press into pretty shapes like Christmas trees, wreaths, and stars. You’ll need a cookie press to make them. Add red and green sprinkles before baking for a festive touch.

Ingredients (Makes About 48 Cookies) 

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Red and green gel food coloring (optional)
• Sprinkles

How to make them

1. Preheat the oven to 350°F (175°C).
2. Beat the butter and sugar until fluffy. Add the egg, vanilla, and almond extract, then mix in the flour and salt. If you like, divide the dough and tint portions red or green.
3. Fill a cookie press with the dough and press the cookies directly onto cool, ungreased baking sheets. Avoid using parchment paper or greasing the baking sheets because the dough needs to stick to the surface.
4. Add sprinkles before baking.
5. Bake for 8 to 10 minutes, until the edges are just barely golden. Transfer the cookies to a wire rack to cool.

Exchange tip: Don’t refrigerate the dough before using it. Spritz dough is easier to press when it’s at room temperature. Make sure the baking sheets are cool before pressing on the next batch.

13. Chocolate-Dipped Coconut Macaroons

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If you want something a little different from the usual Christmas cookies, these coconut macaroons are a lovely option. They’re chewy on the inside, dipped halfway in melted dark chocolate, and finished with a drizzle of white chocolate or colorful sprinkles.

Ingredients (Makes About 24 Cookies) 

• 14 ounces sweetened shredded coconut
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• Pinch of salt
• 6 ounces dark chocolate, melted
• White chocolate or sprinkles, for decorating

How to make them

1. Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
2. Combine the shredded coconut, sweetened condensed milk, and vanilla in a bowl.
3. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the coconut mixture.
4. Scoop about 2 tablespoons of the mixture at a time onto the prepared baking sheets, shaping each mound gently.
5. Bake for 20 to 25 minutes, until the edges and tops are golden. Let the macaroons cool completely.
6. Dip the bottom half of each macaroon into the melted dark chocolate. Place them on parchment paper, then drizzle with white chocolate or add sprinkles. Leave them until the chocolate has completely set.

Exchange tip: These macaroons don’t contain wheat flour, making them a good option for guests avoiding wheat. However, check the labels on all your ingredients if you’re preparing them for someone who needs gluten-free treats.

14. Peanut Butter Blossom Cookies

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These soft peanut butter cookies are rolled in sugar and topped with a chocolate kiss while they’re still warm. They’re a classic Christmas cookie exchange favorite and are always a nice addition to a holiday cookie platter.

Ingredients (Makes About 36 Cookies) 

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup creamy peanut butter
• 1/3 cup granulated sugar, plus 1/4 cup for rolling
• 1/3 cup packed light brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• About 36 chocolate kisses, unwrapped

How to make them

1. Preheat the oven to 375°F (190°C). Whisk the flour, baking soda, and salt together in a bowl.
2. In another bowl, beat the butter, peanut butter, and both sugars until creamy. Add the egg, milk, and vanilla, then mix in the flour mixture.
3. Roll the dough into 1-inch balls, then coat each one in granulated sugar. Arrange them about 2 inches apart on baking sheets.
4. Bake for 8 to 10 minutes, until the edges are lightly golden.
5. As soon as the cookies come out of the oven, gently press a chocolate kiss into the center of each one. Leave them on the baking sheet to cool so the chocolate can set.

Exchange tip: Unwrap the chocolate kisses before you start baking so you can add them while the cookies are still warm. Remember to label these cookies as containing peanuts.

15. Chocolate Almond Biscotti

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These chocolate almond biscotti are rich, crunchy, and full of chocolate flavor, with chopped almonds adding a satisfying crunch to every bite. They’re twice-baked to give them their signature crisp texture, making them perfect for dunking in coffee or hot chocolate.

Ingredients (Makes About 24 Biscotti)

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup coarsely chopped almonds

How to make them

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts. Gradually add the flour mixture and mix until combined. Fold in the chopped almonds. The dough will be thick and sticky.
4. With lightly damp hands, shape the dough into two logs, each about 10 inches long and 2 inches wide. Place them on the prepared baking sheet, leaving space between them.
5. Bake for 25 to 30 minutes, until the logs are firm to the touch. Let them cool on the baking sheet for 15 minutes. Reduce the oven temperature to 325°F (165°C).
6. Using a serrated knife and a gentle sawing motion, slice each log diagonally into 1/2-inch-thick pieces.
7. Arrange the slices cut side up on the baking sheet. Bake for 10 minutes, then flip the slices and bake for another 8 to 10 minutes, until dry and crisp. They will become crispier as they cool.

Exchange tip: Biscotti are sturdy and can keep for about 2 weeks in an airtight container, making them great for cookie exchanges. Be sure to label them as containing almonds.

How To Choose The Best Cookies For A Cookie Exchange

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Not every cookie is a good choice for a cookie exchange. You want something that looks pretty, tastes delicious, and is easy to transport without falling apart along the way. Here are a few things to keep in mind when choosing your recipes.

1. Choose cookies that hold their shape. Pick cookies that can be stacked or packed without breaking easily. Shortbread cookies, chocolate crinkle cookies, pinwheel cookies, and gingerbread cookies are all good options. Avoid recipes that are too soft or sticky to handle.

2. Pick recipes that make large batches. Since you’ll likely need enough cookies for several people, look for recipes that make at least two or three dozen cookies. This saves you from having to bake several small batches just to get the quantity you need.

3. Avoid delicate toppings. Cookies with loose sprinkles, soft frosting, or decorations that can easily smudge may not travel well. If you want to bring decorated cookies, choose flat or sturdy designs that can be packed without ruining their appearance.

4. Choose cookies that stay fresh. Some cookies taste just as good a few days after baking, while others are best eaten on the same day. Shortbread, gingerbread, biscotti, and many sugar cookies are good choices because they can stay fresh for several days when stored properly.

5. Consider recipes you can prepare ahead of time. Christmas baking can get busy, especially when you’re making several batches. Choose recipes that allow you to prepare the dough in advance or freeze the finished cookies until you’re ready to package them.

6. Include different flavors, colors, and textures. If you’re choosing cookies for a party, think about what will look and taste good together. You could bring a mix of chocolate, fruity, buttery, and spiced cookies. A combination of soft, chewy, crisp, and crunchy textures will also give everyone more variety to enjoy.

How To Package Cookies For A Christmas Cookie Exchange

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Once your cookies are baked and cooled, it’s time to package them. You don’t need expensive packaging to make your treats look beautiful.

A few simple supplies, some Christmas ribbon, and a little creativity can make even basic packaging look festive. Here are some inexpensive ways to package your cookies for a Christmas cookie exchange.

1. Clear Cellophane Bags: These are an easy way to package individual cookies or small stacks. Fill each bag with your cookies, tie the top with a red, green, or gold ribbon, and add a small gift tag with the cookie name.

2. Kraft Bakery Boxes: Brown kraft boxes give homemade cookies a simple, rustic look. Line the inside with parchment paper, arrange your cookies neatly, and finish with a festive sticker or ribbon. They’re especially useful if you’re bringing several varieties.

3. Christmas Cookie Tins: Reusable cookie tins are great for carrying larger quantities. Line the tin with parchment paper and arrange the cookies in layers, placing another sheet of parchment between them. Choose a Christmas-themed tin or decorate a plain one with ribbon.

4. Small Cardboard Treat Boxes With Window Lids: These boxes let everyone see the cookies inside without opening the package. They’re a lovely option for decorated sugar cookies, Christmas pinwheels, and other cookies you want to show off.

5. Glass Jars: Fill clean glass jars with cookies and close them with a lid. You can layer different types of cookies to create a pretty display, or fill each jar with one variety. Tie a ribbon around the lid and attach a small label.

6. Paper Trays Wrapped in Clear Cellophane: Paper trays are useful when you want to display your cookies rather than pack them into individual boxes. Arrange the cookies in neat rows, wrap the tray in clear cellophane, and tie it with a festive ribbon to keep everything in place.

Tip: Make sure your cookies are completely cool before packaging them. Warm cookies can create moisture inside the packaging and become soft. If you’re packing different types together, separate them with parchment paper and avoid placing soft or sticky cookies next to crisp ones.

Final Thoughts

The best Christmas cookie exchange recipes are easy to make, taste delicious, and look pretty enough to share. Whether you prefer chocolate cookies, buttery shortbread, or festive cut-out treats, there’s something here for everyone.

Choose your favorite recipe, bake a big batch, and get ready to share some homemade Christmas treats. You’ll leave the exchange with a box full of different cookies and a few new recipes to try next year.

Frequently Asked Questions

1. What is a Christmas cookie exchange?

A Christmas cookie exchange is a get-together where everyone brings a batch of homemade cookies to share.

Each guest makes one type of cookie, then swaps some with the other guests. Instead of baking ten different kinds yourself, you only have to make one and get to take home a variety of treats.

It’s also a lovely excuse to catch up with friends, enjoy some coffee and cookies, and share a few favorite recipes.

2. How does a Christmas cookie exchange work?

Here’s how a typical Christmas cookie exchange works:

1. Everyone chooses one type of cookie. The host decides how many cookies each guest should bring. This is usually enough for everyone to take home half a dozen or a dozen, with a few extra cookies for tasting.
2. Guests bring their cookies to the party. Each person arranges their cookies on a table with a label and, ideally, a copy of the recipe.
3. Everyone fills a container. Guests go around the table and choose a few cookies from each batch to fill their boxes or tins.
4. Everyone takes home a variety. By the end of the party, you’ll have a selection of homemade cookies and a few new recipes to try.

3. What are the best cookies to bring to a Christmas cookie exchange?

The best cookies to bring are easy to transport, stay fresh for several days, and look appealing when arranged on a platter. Christmas pinwheel cookies, chocolate crinkle cookies, gingerbread cookies, shortbread cookies, Linzer cookies, and white chocolate cranberry cookies are all lovely choices.

It’s also a good idea to bring something a little different from what other guests might make. For example, if most people are bringing chocolate cookies, you could bring fruity thumbprint cookies or buttery shortbread instead.

4. How many cookies should each person bring to a cookie swap?

The number of cookies depends on the rules of the exchange and how many people are attending. Some hosts ask everyone to bring one dozen cookies, while others request enough for each guest to take home a small selection.

Before you start baking, check with the host to find out how many cookies each person should bring. This will help you avoid making too many or too few.

5. How far in advance can I bake cookies for a cookie exchange?

Many Christmas cookies can be baked two or three days before the exchange and still taste fresh. Store them in airtight containers at room temperature, as long as the recipe doesn’t require refrigeration.

Some cookies, such as shortbread and gingerbread, can keep well for longer when stored properly. If you’re making cookies with cream cheese, custard, or other perishable fillings, follow the recipe’s storage instructions and keep them refrigerated when needed.

For the best results, bake delicate or frosted cookies closer to the day of the exchange so their decorations stay neat.

6. Can you freeze Christmas cookies before a cookie exchange?

Yes! Freezing is a great way to get some of your Christmas baking done ahead of time. Many cookies, including shortbread, chocolate crinkle cookies, gingerbread cookies, and sugar cookies, freeze well.

Allow baked cookies to cool completely before placing them in an airtight container or freezer-safe bag. Separate the layers with parchment paper to prevent them from sticking together. Label the container with the cookie name and date, then freeze.

When you’re ready to use them, thaw the cookies at room temperature while still in their container. This helps prevent condensation from forming directly on the cookies. If you’re making decorated cookies, it’s often better to freeze them before adding delicate icing or toppings.

You can also freeze cookie dough ahead of time and bake it closer to the exchange. Just check the recipe for any special freezing or thawing instructions.

7. What should I bring to a cookie exchange besides cookies?

If you’re attending a cookie exchange, cookies are usually the main thing you need to bring. However, some hosts may ask guests to bring an extra item to make the gathering more enjoyable.

You could bring a thermos of hot chocolate, a bottle of sparkling cider, or another festive drink to share. A small gift for the host, extra cookie packaging, or printed copies of your recipe can also be thoughtful additions.

If the host is serving food, ask whether they need help with snacks, drinks, or other supplies. That way, you can bring something useful without duplicating what other guests have already planned.

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