This post is sponsored by Cost Plus World Market. All opinions are all my own.
Holidays. Parties. COOKIES.
Christmas baking is one of my favorite things to do during the holidays! I love to give baked goodies to family and friends, plus celebrating with all of the Christmas food and drink … and oh my goodness do I ever adore a great Cookie Exchange Party!
With all the baking that happens in my kitchen, I’m guaranteed to find leftover ingredients that will just stare at me until I find a recipe to throw them into, hence my fondness of this Everything Cookies recipe, which is perfect to use up all of those extra ingredients.
I know that holiday parties are numerous, but if you have the chance to host or attend a Cookie Exchange Party, you’re in for some incredible and tasty fun! Think great times with friends, plenty of cookies to try and take home, plus new recipes to add to your collection, all make for a brilliant time.
My daughter wanted to start decorating and baking for Christmas during the summer, me not so much … but NOW, I’m all in and am enjoying all of the gorgeous holiday baking ideas!
I love this from Brandi Milloy, a Gingerbread Icebox Cake Recipe & Dessert Table by Cost Plus World Market!
Sweeten your holiday entertaining with Brandi Milloy’s easy Christmas baking recipe for a
classic icebox cake made with Walkers Gingerbread Biscuits, Butter Toffee Pretzels and Salted
Caramel Bark from Cost Plus World Market. Plus, see her cheery dessert table presentation.
Imagine the joy you’ll bring. #GiftThemJoy
Shop This PostHoliday Cookies Recipe Book | Gold Measuring Cups | Gold Luxe Textured Nonstick Baking Sheet | Guittard Semisweet Chocolate Chips | Cost Plus World Market® Raw Almonds | Fruit Bliss Organic Fruit Medley | Rectangular Peace On Earth Cookie Tin | Red Jolly Hearts Plates | Red And White House Luminary | Chambray Napkins With Red Chenille Trim | Red Snowflake Confection Boxes | Flax Cord
I found all of these gorgeous items at my local Cost Plus World Market at Town Center in Kennesaw, GA, yes, they know me well there. To find a store near you, check out the store locator and have fun!
Host a Cookie Exchange Party Checklist!
Set the Date & Invite Your Guests
- Send out invites 3 – 4 weeks in advance. Keep the numbers between 6 – 12 to keep things manageable.
Determine How Much To Bake
- Decide how much each guest will bake for each person, usually between a half dozen to a full dozen plus extra for sampling.
Set the Rules
- What are the rules for the exchange? You can set your own, but here are some suggestions:
- Homemade from Scratch only.
- No burnt cookies.
- Stick with your theme: Family Favorites, Holiday Themed, Slice & bake, Etc.
- Make the cookie display cards.
- Gather the Gift boxes, ribbons, etc.
Make a Menu for Drinks and Treats
- Check out Brandi Milloy’s video for Gingerbread Icebox Cake recipe and Tablescape ideas above.
Prepare for the Party
- Brew that coffee and tea, set up your table with the appetizers and prepare a table for everyone to set out their samples.
- Have a table cleared for everyone to package up the cookies to exchange.
- Don’t forget to set out the recipe cards along with the cookies so that each guest can add to their recipe collection.
Stay Relaxed and Enjoy!
Bonus! Everything Cookies Recipe Card Download HERE.
You can easily double or triple these Everything Cookies, each batch makes about 3 dozen, and you can keep the cookie dough refrigerated for up to 3 days. When you’re ready, just pull it out and get baking.
Make these amazing Everything Cookies with those baking leftovers. Perfect for Cookie Exchange Parties, gifts from the kitchen or just because.
- 1 cup unsalted butter, room temp.
- 3/4 cup sugar
- 1/4 cup dark brown sugar
- 1 1/2 cups all purpose flour
- 1 cup old fashioned oats
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp cloves, nutmeg and/or ginger
- 12 oz chocolate chips, dark, milk or white
- 3/4 toasted nuts, your pick
- 3/4 cup dried fruit, figs, raisins, apricots, etc.
- 1/2 cup caramels, pretzels or toffees
- Cream together the butter & sugars until fluffy.
- Mix in the flour, oats, baking soda & salt.
- Add the eggs & vanilla extract, mixing well.
- Stir in desired spices, cinnamon, cloves, nutmeg &/or ginger.
- Fold in the chocolate, nuts, dried fruit & caramels, pretzels or toffees (if using).
- Wrap in plastic wrap, refrigerate for at least 2 hours or up to 3 days.
- Preheat oven to 350°F. Line baking tray with parchment paper.
- Scoop using a cookie scoop or tablespoon, and place on lined baking tray, about 2 inches apart.
- Bake in oven 12 - 15 minutes. Cool on baking tray for about 5 minutes, the transfer to cooling rack to continue to cool.
Keep stored at room temperature in an airtight container for up to 5 - 7 days.