Every year for Christmas, my grandma makes dozens (maybe hundreds) of cookies. Spritz, pizzelles, sugar cookies, gingersnaps, and many others. She keeps them in the storage closet in her garage, in gallon ziplock bags and big rectangular tupperware containers. My brothers and I looked forward to getting to Grandma’s house every year for Christmas because we knew a mountain of cookies was waiting for us.
Holiday cookies are a big part of many family traditions and we’re sure, if you eat cookies, you have your favorite recipes. Last year, we created a virtual cookie swap and gathered cookie recipes from you, our customers, to be compiled into a Challenge account and shared with everyone.
If you’re needing some inspiration, or a new family favorite, we encourage you to check out The Great Plan to Eat Cookie Swap in the Cooking Challenges section of your account!
If you would like to contribute your family’s favorite cookie recipe this year, we are happy to add more!
Cookie Swap Rules:
- We are accepting cookie recipes from now until December 15th, 2021. Any recipes sent to us after that date will not be able to be added to the Challenge account.
- The recipes must be your personal, original recipes or family recipes. For copyright purposes, we cannot accept recipes you clipped from around the web.
- Please send us an original recipe photo with the recipe information. This must be a non-copyrighted image for us to use with the recipe. If you do not have an image to send with your recipe, we will use a generic Cookie Swap image in its place.
- If your recipe is already in your Plan to Eat account, please send us the link, so we can copy the recipe details quickly.
We hope you’ll find a new recipe to try, and love, this year!
P.S. Here’s my grandma’s “famous” sugar cookie recipe. You’ll want to make a few dozen!
Perfect Sugar Cookies
Source: Grandma Joanne
Yield: 2 dozen
- 3 cups flour
- 2 tsp baking powder
- 1⁄4 tsp nutmeg
- 1 scant soda
- 1 cup oleo
- 1⁄2 tsp salt
- 2 eggs
- 1 cup sugar
- 4 tsp milk
- 1 tsp vanilla
- Mix dry ingredients as for pie crust.
- Beat together wet ingredients. Add to dry mixture.
- Chill dough 4 hours.
- Roll thin and bake 375 degrees for 8 minutes.