Gather your neighbors, friends, co-workers or cousins for the most epic Christmas cookie exchange ever. These tips and timeline will make you the host with the most!
Photo: Teri Virbickis / Shutterstock
Ask any home baker about favorite Christmas traditions, and an annual cookie exchange—aka cookie swap—just may top the list. These parties save you time in the kitchen (you only have to bake one type of cookie!) while offering a chance to gather with family and friends. Hosting a cookie exchange is easier than you might think, thanks to these timely tips (these, too!) and handy timeline to keep party planning on the right track.
Make it convenient. Weekday evenings or weekend afternoons work well because people may be less busy. Schedule the party to be about 2 hours long so guests aren’t required to set aside a lot of time. It’s the holiday season, after all!
Remember: the more, the merrier—and the more types of cookies and candies you’ll get. Invite 8 to 12 people. You might also encourage them to bring an extra dozen for sampling at the party.
Ask what each person is making to avoid duplicates. There’s no point to the exchange if everyone arrives with sugar cookies.
Stock up on storage containers. If the gathering is small, guests may want to bring the batches already individually wrapped.
Keep your menu to a minimum by focusing on the sweet treats. Simply serve a selection of beverages and the extra cookies and candies. Of if you prefer, offer a few hot and cold appetizers.
Display all the goodies on a long table or counter, leaving enough room for folks to walk around. Label the containers with the recipe name.
For party favors, gather all the different recipe cards into bundles, tie with festive ribbons and hand them out as guests leave.
Cookie and Candy Exchange Timeline
Four to Six Weeks Before:
Send out the invitations. Ask each person to bring 8 to 10 dozen of the same cookie, copies of their recipe and large containers in which to take cookies home.
As guests RSVP, keep track of who is bringing what so there are no duplicates. Remind them to bring copies of their recipe to share.
This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! —Denise Wheeler, Newaygo, Michigan Get Recipe
A juicy maraschino cherry is the secret center tucked inside these special cookies. My mom was inspired to create this by a recipe she clipped out of a newspaper more than 30 years ago. —Evy Adams, West Seneca, New York
My mom and grandma are known for their signature Christmas cookies. I decided to create my own, inspired by one of my favorite Christmas songs. Edible shimmer dust gives them their iconic shine. Look for the dust in the cake decorating section of craft or grocery stores. —Crystal Schlueter, Northglenn, Colorado
I wanted to impress my husband's family with something you'd expect to find in a European bakery, and these chocolaty treats are what I came up with. The flaky pastry melts in your mouth. —Darlene Brenden, Salem, Oregon
Baking peanut butter kiss cookies to share doesn't get much easier than this. Stir together four ingredients. Bake. Top with a kiss. Done! Your family will love this Hershey's peanut butter blossom cookie recipe. —Dee Davis, Sun City, Arizona
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin
These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho
This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!—Denise Hufford, Midland, Michigan
I was so excited to bake these with my mom after coming home from studying abroad in Germany. They remind me of the Swabian Alps I could see from my room there. Be careful not to overheat your white chocolate; it’ll lose that attractive shine. —Stephanie Bouley, North Smithfield, Rhode Island
I had been searching for a dessert to make for my brother's girlfriend (who is gluten intolerant), and I came across a naturally gluten-free dessert—a flourless peanut butter cookie. After tweaking the recipe a bit and adding Nutella and a sprinkling of sea salt, I finally found the perfect cookie for her. —Dana Hinck, Pensacola, Florida
I treasure my mother’s recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. —Jane Darling, Simi Valley, California
This recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts. —Beverly Fehner, Gladstone, Missouri
This super-crunchy, not-too-sweet cookie is a fun update on the classic snowball. I used cashews, macadamia nuts and pecans, but you can mix and match other nuts to your liking. —Thomas Faglon, Somerset, New Jersey
Children love the colorful marshmallows in these festive confections, which look like stained glass when they're sliced. They practically light up the room from the serving platter at our holiday parties. —Carol Shaffer, Cape Girardeau, Missouri
Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays tastefully. —Lynn Burgess, Rolla, Missouri
My kids love these light melt-in-your-mouth cookies, and have fun making them. These were always on our Christmas cookie plate when I was a kid, and now the tradition continues. —Susan Marshall, Colorado Springs, Colorado
These cookies make a fancy meal finale that couldn’t be quicker to whip up. Start with purchased Pirouette cookies, dip in a rich creamy chocolate and peanut-butter coating, and dust with nuts or sprinkles. —Taste of Home Test Kitchen
Need a quick dessert? Try these yummy cookie bites. For a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's. —Rachel Blackston, Mauk, Georgia
I received the recipe for these soft ginger cookies from a dear friend who has since passed away. A comforting classic like this always satisfies. —Karyn Rogers, Hemet, California
Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota
When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. —Amy Alberts, Appleton, Wisconsin
I discovered this recipe many years ago, and it's been a favorite among our family and friends since. Who doesn't like cookies during the holidays? —Francis Stoops, Stoneboro, Pennsylvania
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and—as with most of my favorite recipes—she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. —Rose Mabee, Selkirk, Manitoba
Large, soft and chewy, these cookies are made to munch. This classic recipe has a warm blend of spices that seems stronger the second day. Your family will definitely ask you to make them again!, soft and chewy, these are a great snack. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
I can't seem to make enough of these cornflake wreaths around the holidays. The cookies firm up quickly, so you'll need to place the Red Hots right away. —Kathleen Hedger, Fairview Heights, Illinois
Here's proof that peanut butter and chocolate just belong together. These peanut butter blossoms are an easy family favorite and never fail to make my children smile. —Tammie Merrill, Wake Forest, North Carolina
When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania
My oldest son is a huge fan of these thumbprints, so I make sure they're on my baking list every Christmas. Lemon zest and poppy seeds help give this crisp cookie fantastic flavor. —Kelly Pember, Wheeler, Wisconsin
I love to make spritz cookies. Each year I make several varieties of cookies and then deliver them to friends. I love to watch them crack a smile when they see a plate full of cookies. —Margaret Otley, Waverly, Nebraska
These deeply fudgy cookies are a clever way to make a friend. A little espresso powder in the dough makes them even more over-the-top. —Rebecca Cababa, Las Vegas, Nevada
These golden cakelike cookies are my favorite, especially around the holidays. They disappear quickly from my dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips. —Tami Burroughs, Salem, Oregon
Chocolate lovers will get a double dose when they bite into this cakelike cookie. The cookies are especially popular served alongside a big scoop of mint chocolate chip ice cream! —Renee Schwebach, Dumont, Minnesota
Topped with a chocolate kiss, these cherry-flavored cookies look super cute on a dessert tray. Share them with family and friends. —Joy Yurk, Grafton, Wisconsin
Some say these are the best cookies they’ve ever had! Such a cinch to put together with just five ingredients, and so easy to vary. Stir in your favorite baking chips and change up the decorations to suit any holiday. See why they’re the best? —Sheila Sporn, Houston, Texas
I make this cookie every Christmas with my family. It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor. —Kristen Heigl, Staten Island, New York
These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. —Melissa Turkington, Camano Island, Washington
No one will miss the flour in these crumbly, nutty gluten-free snowball cookies. Their melt-in-your-mouth texture will make them the hit of your cookie exchange. —Joan Sarge, Asheville, North Carolina
Everyone loves seeing chocolate on a cookie tray. My version is fudgy with a hint of mocha. If you’re serving these at the holidays, add red and green colored sugar or sprinkles for a festive touch. —Patricia Harmon, Baden, Pennsylvania
I bake these cookies for family gatherings because my crowd likes cookies thin and chewy with a crispy exterior. The toffee bits make a happy surprise.—Gloria Bradley, Naperville, Illinois
We make sugar cookies and fill them with a tangy raspberry cream cheese. They taste best after they've been refrigerated for at least 45 minutes.—Heidi Farnworth, Riverton, Utah
It's so much fun to surprise people with the crushed popcorn in these yummy cookies. They're definitely a distinctive cookie on the holiday tray.—Leigh Anne Preston, Palmyra, Indiana
A hint of orange and cinnamon highlights these Christmastime classics. I like to add colorful sprinkles before baking them. The recipe is from a booklet that came with a cookie press in the 1950s...and I still have the press! —Sarah Bedia, Lake Jackson, Texas
It is amazing how much flavor these simple peanut butter cookies without brown sugar have. I make them very often because I always have the ingredients on hand. —Maggie Schimmel, Wauwatosa, Wisconsin
Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup.
—Pat Habiger, Spearville, Kansas
With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It’s my fallback recipe when I’m short on time and need something delicious fast. —Allie Blinder, Norcross, Georgia
Every time I make these wonderful cookies, the spicy aroma takes me back to my childhood. I helped Mom make them and delivered them to neighbors. —Kara Cook, Elk Ridge, Utah
Now an executive editor at Taste of Home, Ellie has been writing about food and parenting for more than a decade. When she isn't at TOH HQ, she's likely trying gluten- and dairy-free recipes, canning whatever's in season, listening to anything with a fiddle, or playing Uno with her family.