Here at eMeals, we’re about to enjoy some serious “cookie swappage” as we gather for a cookie swap with coworkers who love to bake. What could be better than baking one kind of cookie to share, and then coming home with a delicious assortment to last throughout the holidays? Here we’ve organized some basic pointers to get things rolling for your next sweet event.
- Pick a theme (if it’s different than the ever-popular cookie swap).
- Send invites 3 weeks before the event.
- Opinions vary, but 10 to 12 guests seems like the ideal number that will yield an abundant variety of treats. Hint: Invite your culinary-minded friends!
- Ask guests to RSVP with a copy of their recipe, or at least bring copies of their recipe along to the party.
- Compile the recipes in a creative way and give as favors for guests to take home.
- Buy other party favors, if desired, and prizes for “the best recipe” award.
- Remember this tip when selecting your cookie recipe to swap and share: Sturdy cookies make the longest-lasting treats; thin, fragile or filled cookies won’t transport quite as well.
- Set out several platters and footed cake stands for guests to display their recipes for sharing. (See above.)
- Put folding place cards in front of each recipe. Let each guest print the name of their cookie along with their name on the place card.
- Supply beverages and a few savory nibbles to balance the sweets. Brew coffee, plus offer tea and water, as well. And glasses of cold milk or mugs of hot cocoa are welcome pairings for cookies too. Consider serving a simple dip or a cheese and olive tray.
Related Article: An Easy Hot Chocolate Bar + Chocolate-Dipped Marshmallow Snowmen
- Have take-home containers available for each guest to load up a sampling of each recipe. (More on this below.)
- Consider setting up a packaging station for the party. Include gift tags or sticky labels, ribbon, twine, small cardboard boxes, small paper plates, wax paper, scissors, and a hole punch.
These days, there are so many fun and creative options for take-home containers. Find them online or at your local cook store or arts-and-craft stores. Here are some of our favorites.
- Small waxed bags and holiday tape
- Red and white baker’s twine
- White cardboard tubs (4 inches) with lids and chalkboard labels
- Small to-go boxes and decorative parchment sheets
- Small white bakery boxes (see photo above. We used a bar cookie recipe to fill the boxes in the photo.)
If you need a little help choosing which style of cookie to contribute, let us get your creative juices flowing with this list of possibilities: classic Christmas sugar cookies, gingerbread men, thumbprint cookies, bar cookies, shortbread, icebox cookies, chocolate-lover’s cookies, biscotti, or a favorite drop cookie.
Paleo Chocolate Chippers
Here’s our original drop-cookie offering, Paleo Chocolate Chippers. Enjoy this new take on a beloved favorite. Since Paleo is a popular food style this year, why not experiment with some Paleo-friendly ingredients? The cookie features almond flour (which is gluten free and lends a slightly coarse texture to the finished product), coconut oil (which is solid at room temp just like shortening), raw honey instead of sugar, and big dark chocolate chips. The recipe makes 21/2 dozen big cookies, or you could make more using teaspoon amounts of dough. Just remember to knock off a few minutes of the bake time for smaller cookies.
- 31/4 cups almond flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 large eggs
- ½ cup raw honey
- ½ cup coconut oil, melted
- 2 tsp vanilla
- 11/2 cups bittersweet dark chocolate chips
- ⅓ cup chopped pitted dates
- Preheat oven to 375°F. Line baking sheet with parchment paper.
- Combine almond flour, baking soda and salt in a mixing bowl. Combine eggs, honey, oil and vanilla, stirring well. Add wet ingredients to dry ingredients; stir until blended. Fold in chocolate chips and dates; chill dough about 30 minutes.
- Drop dough by spoonfuls onto baking sheet.
- Bake 8 to 10 minutes or until golden brown; cool on a wire rack. Store in refrigerator.
-Text by Julie Gunter