25+ Christmas Cookie Exchange Recipes Everyone Will Want

A Christmas cookie exchange is the smartest party of the season, and it might be the easiest one to host, too. Instead of baking a dozen different recipes yourself, you bake one big batch of your best cookie, trade with friends, and go home with a whole bakery box of varieties. No marathon baking weekend, no sink full of mixing bowls — just one great recipe, multiplied.

The secret to a great Christmas cookie exchange is choosing cookies that travel well, stack neatly in a tin, and still taste fresh days later. Every recipe in this list was picked with exactly that in mind: sturdy bakes, generous yields, and looks that hold up from your kitchen to the swap table. Pick your favorite, bake it big, and get ready to trade.

1. Classic Cut-Out Sugar Cookies

The cookie every tin needs: buttery, vanilla-scented cut-outs that hold their edges and welcome a simple swoosh of royal icing or a shower of sprinkles. The dough rolls and cuts cleanly, the recipe doubles without fuss, and the finished shapes stack flat for easy packing.

Ingredients

• 3 cups all-purpose flour
• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Royal icing or sprinkles, for decorating

Directions

1. Cream the butter and sugar until light and fluffy, then beat in the egg and vanilla.
2. Whisk the flour, baking powder, and salt together and mix into the butter mixture to form a soft dough.
3. Chill the dough for 1 hour, then roll it out on a floured surface to about 1/4 inch thick.
4. Cut into shapes, place on parchment-lined baking sheets, and bake at 350°F (175°C) for 8 to 10 minutes, until the edges are just set.
5. Cool completely, then decorate simply with royal icing or sprinkles and let the icing dry before stacking.

2. Snickerdoodles

Soft-centered, crackle-topped, and rolled in cinnamon sugar, snickerdoodles are the cozy classic everyone reaches for first. They keep beautifully for days and the dough makes a big, swap-friendly batch, so they are a smart pick when your tin needs to feed a crowd.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 cup butter, softened
• 1 1/2 cups sugar, plus 1/4 cup for rolling
• 2 eggs
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon

Directions

1. Cream the butter and 1 1/2 cups sugar, then beat in the eggs one at a time.
2. Stir in the flour, cream of tartar, baking soda, and salt to make a soft dough.
3. Mix the remaining sugar with the cinnamon in a small bowl.
4. Roll the dough into walnut-size balls, coat each one generously in cinnamon sugar, and set on parchment-lined sheets.
5. Bake at 350°F (175°C) for 9 to 11 minutes, until puffed and crackled with soft centers.

3. Peanut Butter Blossoms

A peanut butter blossom is the cookie that disappears first from any Christmas cookie exchange table — a soft, sugar-rolled peanut butter round with a chocolate kiss pressed right into the middle. They are sturdy once the chocolate sets, and one batch makes plenty for trading.

Ingredients

• 1/2 cup peanut butter
• 1/2 cup butter, softened
• 1/2 cup sugar, plus more for rolling
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• About 36 chocolate kiss candies, unwrapped

Directions

1. Cream the peanut butter, butter, and both sugars, then beat in the egg.
2. Mix in the flour, baking soda, and baking powder to form a soft dough.
3. Roll into 1-inch balls, roll in sugar, and place on parchment-lined sheets.
4. Bake at 350°F (175°C) for 8 to 10 minutes, until puffed and lightly golden.
5. Press a chocolate kiss into the center of each warm cookie and cool until the chocolate is set.

4. Chocolate Crinkle Cookies

These fudgy chocolate cookies bake up with a dramatic snow-capped crackle, thanks to a thick roll in powdered sugar before they hit the oven. They look like a bakery splurge, pack neatly, and stay soft and rich for days.

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups sugar
• 3 eggs
• 1/2 cup oil or melted butter
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup powdered sugar, for rolling

Directions

1. Whisk the cocoa, sugar, and oil or butter together, then beat in the eggs and vanilla.
2. Stir in the flour, baking powder, and salt to make a thick dough.
3. Chill the dough for at least 2 hours, until firm enough to roll.
4. Roll into balls and coat very generously in powdered sugar.
5. Bake at 350°F (175°C) for 10 to 12 minutes, until crackled with soft, fudgy centers.

5. Molasses Crinkles

Deep molasses flavor, warm ginger, cinnamon, and cloves, and a chewy center under a crunchy sugar shell — these taste like Christmas in cookie form. They actually improve after a day or two of rest, which makes them perfect for baking ahead of the swap.

Ingredients

• 3/4 cup butter, melted
• 1 cup brown sugar
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/3 cup sugar, for rolling

Directions

1. Stir the melted butter, brown sugar, molasses, and egg together until smooth.
2. Add the flour, baking soda, spices, and salt and mix into a soft dough; chill for 30 minutes.
3. Roll into balls and coat in sugar.
4. Bake at 350°F (175°C) for 9 to 11 minutes, until crackled on top and chewy in the middle.

6. Russian Tea Cakes (Snowballs)

Buttery, nutty little snowballs with a melt-in-the-mouth crumb and a double coat of powdered sugar. They are small, sturdy, and endlessly packable, and a single batch makes dozens — exactly what a swap calls for.

Ingredients

• 1 cup butter, softened
• 1/2 cup powdered sugar, plus 1 1/2 cups for rolling
• 2 1/4 cups all-purpose flour
• 3/4 cup finely chopped pecans or walnuts
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Cream the butter and 1/2 cup powdered sugar, then mix in the vanilla.
2. Stir in the flour, salt, and nuts to form a crumbly dough that holds when pressed.
3. Roll into small 1-inch balls and place on parchment-lined sheets.
4. Bake at 350°F (175°C) for 12 to 14 minutes, until set but not browned.
5. Roll the warm cookies in powdered sugar, cool, then roll a second time for a thick snowy coat.

7. Pecan Sandies

Crisp, sandy, and rich with toasted pecans, these are the grown-up cookie of the tin — simple, buttery, and not too sweet. They slice or scoop neatly, travel without a scratch, and keep their crunch for a week.

Ingredients

• 1 cup butter, softened
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup chopped pecans, lightly toasted
• 1/4 teaspoon salt
• Powdered sugar, for dusting (optional)

Directions

1. Cream the butter and sugar, then mix in the vanilla.
2. Stir in the flour and salt, then fold in the pecans.
3. Roll the dough into a log, chill for 1 hour, and slice into 1/2-inch rounds — or scoop and flatten balls of dough.
4. Bake at 325°F (165°C) for 16 to 18 minutes, until crisp and sandy at the edges.
5. Cool completely and dust lightly with powdered sugar if you like.

8. Raspberry Linzer Cookies

The prettiest cookie in the box: spiced almond rounds sandwiched with jewel-red raspberry jam and a dusting of snow. They look fancy but are built for swaps — bake the shells ahead and sandwich them the day before so the layers settle.

Ingredients

• 2 cups all-purpose flour
• 1 cup ground almonds or hazelnuts
• 3/4 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup raspberry jam
• Powdered sugar, for dusting

Directions

1. Cream the butter and sugar, beat in the egg and vanilla, then mix in the flour, ground nuts, and cinnamon; chill the dough for 1 hour.
2. Roll out and cut into rounds; cut a small window from the center of half of them.
3. Bake at 350°F (175°C) for 10 to 12 minutes, until lightly golden, and cool completely.
4. Spread jam on the solid rounds, dust the window tops with powdered sugar, and sandwich together.

9. Chocolate-Dipped Shortbread Fingers

Three ingredients, endless elegance: crisp, buttery shortbread fingers dipped in dark chocolate. They are the sturdiest travelers on this list, they stack like little bricks, and a sprinkle over the wet chocolate makes them party-ready.

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 6 ounces dark chocolate, melted
• Sprinkles (optional)

Directions

1. Cream the butter and sugar, mix in the vanilla, then stir in the flour and salt to form a firm dough.
2. Press into a parchment-lined pan or roll and cut into finger-size sticks; chill for 30 minutes.
3. Bake at 325°F (165°C) for 18 to 20 minutes, until pale golden at the edges, and cool completely.
4. Dip one end of each finger in melted dark chocolate, add sprinkles if you like, and set on parchment until firm.

10. Cranberry Pistachio Biscotti

Biscotti were born for cookie swaps: twice-baked, dry, and crisp, they shrug off travel and stay crunchy for weeks. Ruby cranberries, green pistachios, and a little orange zest make these the most festive slices on the table.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 eggs
• 3/4 cup dried cranberries
• 3/4 cup shelled pistachios
• 1 teaspoon orange zest
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Beat the eggs and sugar, then stir in the vanilla and orange zest.
2. Mix in the flour, baking powder, and salt, then fold in the cranberries and pistachios.
3. Shape the dough into a wide log on a parchment-lined sheet and bake at 350°F (175°C) for 25 minutes.
4. Cool for 10 minutes, slice into 1/2-inch slices, and lay them cut-side down.
5. Bake again for 10 to 12 minutes per side, until crisp and golden.

11. Oatmeal Lace Cookies

Paper-thin, caramel-lacy, and shatter-crisp, these little oatmeal wafers look delicate but pack flat and travel in a neat stack. A tiny spoonful of batter spreads into a big cookie, so one bowl makes a generous swap batch.

Ingredients

• 1/2 cup butter, melted
• 1 cup brown sugar
• 1 cup rolled oats
• 3 tablespoons all-purpose flour
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Stir the melted butter and brown sugar together, then mix in the oats, flour, salt, egg, and vanilla.
2. Drop tiny teaspoonfuls of batter far apart on parchment-lined sheets — they spread a lot.
3. Bake at 350°F (175°C) for 6 to 8 minutes, until lacy, golden, and bubbling at the edges.
4. Cool on the pan until crisp, then lift off carefully and stack once fully cool.

12. Double Chocolate Chip Cookies

For the chocolate loyalists at your Christmas cookie exchange: a cocoa-dark dough loaded with chocolate chips, baked just until the centers stay soft and fudgy. They are rich, sturdy, and even better on day two.

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1/2 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 1/2 cups chocolate chips
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions

1. Cream the butter and both sugars, then beat in the egg and vanilla.
2. Mix in the cocoa, flour, baking soda, and salt, then fold in the chocolate chips.
3. Scoop the dough into balls and place on parchment-lined sheets.
4. Bake at 350°F (175°C) for 9 to 11 minutes, until the edges are set and the centers look soft and fudgy.

13. Red Velvet Cookies

That deep holiday red, a hint of cocoa, and creamy white chocolate chips in every bite — red velvet cookies bring the drama to the tin. They bake up soft-centered and eye-catching, and the color alone earns them a spot in every photo of the spread.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 1 cup white chocolate chips

Directions

1. Cream the butter and both sugars, then beat in the egg, vanilla, and red coloring.
2. Mix in the flour, cocoa, and baking soda, then fold in the white chocolate chips.
3. Chill the dough for 30 minutes, then scoop into balls on parchment-lined sheets.
4. Bake at 350°F (175°C) for 9 to 11 minutes, keeping the centers soft.

14. Eggnog Cookies with Nutmeg Glaze

All the cozy flavor of a mug of eggnog, baked into a soft, pillowy cookie and finished with a sweet eggnog glaze and a whisper of nutmeg. Bake them the day before the swap so the glaze sets firm enough for stacking.

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 1/2 cup eggnog
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon rum extract (optional)
• 1 egg yolk
• Glaze: 1 1/2 cups powdered sugar plus 3 tablespoons eggnog

Directions

1. Cream the butter and sugar, then beat in the eggnog, egg yolk, and rum extract if using.
2. Mix in the flour, baking powder, and nutmeg to make a soft dough.
3. Scoop onto parchment-lined sheets and bake at 350°F (175°C) for 10 to 12 minutes, until puffed and just set.
4. Whisk the powdered sugar and eggnog into a glaze, spread over the cooled cookies, and finish with a light dusting of nutmeg.
5. Let the glaze set completely before packing.

15. Maple Pecan Cookies

Real maple syrup and brown sugar give these a deep, caramel warmth, and a pecan half pressed on top tells everyone exactly what is inside. They are chewy at the center, crisp at the edges, and they fill a tin fast — one scoop batch makes dozens.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup maple syrup
• 3/4 cup brown sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup chopped pecans, plus pecan halves for topping
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions

1. Cream the butter and brown sugar, then beat in the maple syrup, egg, and vanilla.
2. Mix in the flour, baking soda, and salt, then fold in the chopped pecans.
3. Scoop onto parchment-lined sheets and press a pecan half onto the top of each cookie.
4. Bake at 350°F (175°C) for 10 to 12 minutes, until golden at the edges.

16. Lemon Crinkle Cookies

Bright, sunny, and crackled with powdered sugar, these lemon crinkles are the palate cleanser of the cookie tin — the one everyone wants after the third chocolate cookie. Their bold citrus flavor holds up for days, which makes them a swap-day star.

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup powdered sugar, for rolling

Directions

1. Cream the butter and sugar, then beat in the egg, lemon juice, and lemon zest.
2. Mix in the flour, baking soda, and salt; chill the dough for 1 hour.
3. Roll into balls and coat generously in powdered sugar.
4. Bake at 350°F (175°C) for 9 to 11 minutes, until bright and crackled with soft centers.

17. Cherry Almond Cookies

Almond extract and dried cherries are a quiet power couple — sweet, tart, and just a little fancy. These slice-and-bake style cookies hold their shape, pack tightly, and bring a pop of red to every tin they join.

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 2 cups all-purpose flour
• 1 teaspoon almond extract
• 3/4 cup chopped dried cherries
• 1/3 cup sliced almonds
• 1/4 teaspoon salt

Directions

1. Cream the butter and sugar, then mix in the almond extract.
2. Stir in the flour and salt, then fold in the dried cherries.
3. Scoop the dough into rounds, sprinkle each with sliced almonds, and place on parchment-lined sheets.
4. Bake at 350°F (175°C) for 11 to 13 minutes, until lightly golden at the edges.

18. Salted Caramel Thumbprint Cookies

Buttery little cups filled with glossy caramel and finished with a pinch of flaky salt — sweet, salty, and completely irresistible. Fill them after they cool and let the caramel set before stacking, with parchment between layers, and they travel like a dream.

Ingredients

• 1 cup butter, softened
• 2/3 cup sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup caramel sauce or soft caramel candies, melted
• Flaky sea salt, for finishing

Directions

1. Cream the butter and sugar, then beat in the egg yolk and vanilla.
2. Mix in the flour and salt, roll the dough into balls, and press a deep thumbprint into each one.
3. Bake at 350°F (175°C) for 12 to 14 minutes, until lightly golden; re-press the centers while warm if needed.
4. Cool, fill each center with caramel, and finish with a pinch of flaky salt.
5. Let the caramel set before packing.

19. Christmas M&M Cookies

Big, chewy bakery-style cookies studded with red and green candy-coated chocolates and a handful of chocolate chips for good measure. Press a few extra candies on top before baking and they come out of the oven looking like pure Christmas.

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups red and green candy-coated chocolates, plus extra for topping
• 1/2 cup chocolate chips

Directions

1. Cream the butter and both sugars, then beat in the eggs and vanilla.
2. Mix in the flour, baking soda, and salt, then fold in the candies and chocolate chips.
3. Scoop into big balls, press a few extra candies onto the tops, and place on parchment-lined sheets.
4. Bake at 350°F (175°C) for 10 to 12 minutes, until golden at the edges and soft in the middle.

20. Hot Chocolate Cookies

A mug of hot cocoa, in cookie form: rich cocoa dough, plenty of chocolate chips, and a marshmallow half melted right on top. They are a guaranteed conversation starter at the swap, and the marshmallow firms up as they cool, so they still pack well.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1/2 cup unsweetened cocoa powder
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 1/2 cups chocolate chips
• About 24 marshmallow halves or a handful of mini marshmallow bits

Directions

1. Cream the butter and both sugars, then beat in the eggs and vanilla.
2. Mix in the cocoa, flour, and baking soda, then fold in the chocolate chips.
3. Scoop onto parchment-lined sheets and bake at 350°F (175°C) for 8 minutes.
4. Press a marshmallow half onto each cookie and return to the oven for 2 minutes, until puffed and melty.
5. Cool until the marshmallow sets before stacking.

21. Cinnamon Roll Pinwheel Cookies

All the swirl and spice of a cinnamon roll, in a crisp slice-and-bake cookie with a light vanilla glaze. The log waits happily in the freezer until swap week, then slices into perfect spirals that bake in minutes — a yield-friendly baker’s best friend.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 2 3/4 cups all-purpose flour
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• Filling: 1/3 cup sugar mixed with 2 teaspoons ground cinnamon
• Light glaze: 1 cup powdered sugar plus 2 tablespoons milk

Directions

1. Make a vanilla dough from the butter, sugar, egg, flour, vanilla, and baking powder.
2. Roll the dough into a rectangle, sprinkle evenly with the cinnamon-sugar filling, and roll up tightly into a log.
3. Chill the log for at least 2 hours, until very firm.
4. Slice into 1/4-inch spirals and bake at 350°F (175°C) for 9 to 11 minutes, until lightly golden.
5. Drizzle with the light glaze and let it set before packing.

22. Italian Ricotta Cookies

Soft, cake-like, and impossibly tender, these ricotta cookies with lemon zest and a simple glaze are the ones Italian grandmothers have been bringing to swaps for generations. Add the sprinkles while the glaze is wet, let them set, and they are ready to travel.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon lemon zest
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• Glaze: 1 1/2 cups powdered sugar plus 3 tablespoons milk
• Sprinkles, for topping

Directions

1. Cream the butter and sugar, then beat in the ricotta, eggs, vanilla, and lemon zest.
2. Mix in the flour and baking powder to make a soft, sticky dough.
3. Scoop small mounds onto parchment-lined sheets and bake at 350°F (175°C) for 11 to 13 minutes, until puffed and set.
4. Cool, dip or drizzle with glaze, and add sprinkles right away.
5. Let the glaze set completely before packing.

23. Spritz Butter Cookies

Pressed into wreaths, trees, and rosettes with a cookie press, spritz cookies are small, crisp, and made for volume — one batch presses out dozens. A shake of colored sugar before baking makes them the most cheerful handful in the tin.

Ingredients

• 1 cup butter, softened
• 2/3 cup sugar
• 1 egg yolk
• 2 1/4 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Colored sugar or sprinkles, for decorating

Directions

1. Cream the butter and sugar, then beat in the egg yolk and vanilla.
2. Mix in the flour and salt to form a soft, pressable dough — do not chill it.
3. Load the dough into a cookie press and press shapes onto ungreased, cool baking sheets.
4. Add colored sugar or sprinkles and bake at 375°F (190°C) for 7 to 9 minutes, until set and barely golden.

24. White Chocolate Cranberry Cookies

Chewy, buttery cookies loaded with creamy white chocolate chips and tart dried cranberries, with an optional whisper of orange zest to make the flavors pop. They stay soft for days and their red-and-white look was made for a Christmas tin.

Ingredients

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup white chocolate chips
• 1 cup dried cranberries
• 1 teaspoon orange zest (optional)
• 1 teaspoon vanilla extract

Directions

1. Cream the butter and both sugars, then beat in the egg and vanilla.
2. Mix in the flour and baking soda, then fold in the white chocolate chips, cranberries, and orange zest if using.
3. Scoop onto parchment-lined sheets and bake at 350°F (175°C) for 10 to 12 minutes, until golden at the edges and chewy in the center.

25. Peppermint Bark Cookies

Everything you love about peppermint bark, on a cookie: a dark chocolate base, a smooth layer of white chocolate, and a snowfall of crushed candy canes. Let the coating set hard and these stack, pack, and ship better than almost any cookie here.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 10 ounces white chocolate, melted
• 1/2 cup crushed candy canes

Directions

1. Cream the butter and sugar, beat in the egg and vanilla, then mix in the cocoa, flour, and baking soda.
2. Scoop and bake the chocolate cookie bases at 350°F (175°C) for 9 to 11 minutes; cool completely.
3. Spread each base with melted white chocolate and sprinkle with crushed candy canes.
4. Let the coating set until firm before stacking or packing.

Cookie Exchange Tips That Save the Day

• Bake sturdy cookies — skip delicate meringues and anything with soft frosting for swaps.
• Bring one printed recipe card per guest, or a photo of it, to share.
• Pack cookies in tins lined with parchment, flavors separated so mint doesn’t move into the shortbread.
• Bake a day or two ahead — most of these taste better after a rest.

Final Thoughts

A Christmas cookie exchange works because everyone brings their best — one recipe, baked with care, multiplied for friends. Choose a sturdy cookie from this list, bake it a day or two early, pack it in a parchment-lined tin, and you will be the guest everyone hopes invites them back. Happy swapping, and even happier tasting.

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