I recently participated in my first ever food blogger cookie swap. I found it from other bloggers who had participated in past years and was thrilled to be a part of this fun event! So basically, everyone makes a huge batch of a favorite cookie recipe to total 3 dozen cookies. These cookies get divided into three packages of one dozen cookies each and then sent to three different people. Therefore each participant gets to receive three packages of cookies from other bloggers! Isn't that a great Christmas treat to surprise you on your doorstep?
I had the joy of getting cookies from three lovely, talented bakers all across the US (literally... Florida, Texas, and Cali) and each one was unique and delicious! Here's a quick peek at what I got in the mail this past week....
First cookie delivery- A medley of Christmas cookies from Laurie at Food is Love. I had the pleasure of enjoying red and green velvet cookies, banana split cookies, and caramel brownie cookies. It was such a nice surprise after a long day to come to these on my doorstep!
Second cookie delivery- Delicious Rugelach from Emily at Totes Delishy. These were my mom's favorite! She tasted them and tried to steal them all! These were waiting for me in the morning so I decided they could count as a special breakfast treat!
Third cookie delivery- Peanut Butter Cup cookies from Diana at Life Tastes So Good. Peanut butter cups are one of my all time favorite foods so needless to say, I was a big fan of these cookies! They made for a perfect snow day snack!
Now finally onto the cookies I shared for the Great Food Blogger Cookie Swap! I made these spiced brown sugar cookies which were similar to a snickerdoodle mixed with a cinnamon-gingersnap cookie. And they were so good!
3 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1/2 cup sugar
1/2 cup brown sugar
2 sticks butter, softened
2 tsp vanilla
Green and red sugar crystals
1. Beat butter and sugar on medium speed until light and fluffy. Add in egg and vanilla and continue to beat.
2. Mix flour, baking powder, cinnamon, pumpkin pie spice, and salt in a separate bowl. Slowly add dry mix while beating on low.
3. Wrap ball of dough in plastic wrap and refrigerate for 15 minutes. Take out of fridge and roll into balls then flatten with your hand. These cookies retain their shape well.
4. Place on parchment lined sheet and sprinkle with red and green sugar crystals. Bake on 350 degrees for 10 minutes. Allow a few minutes to set on baking sheet and them remove to cool.