Meet the Bakers
The hearts and hands behind every cookie
The Family Behind the Tradition
Where It All Began
The Annual Cookie Exchange
Made With Love
The Bakers
Sydney
Favorite Part: Assembling the plates and seeing all the beautiful assorted treats together!
Favorite to Make: Chocolate Crinkle Cookies
Favorite to Eat: Soft caramels and anything almond based
Favorite Flavor Profiles:
Chocolate Almond Caramel
Jessica
Favorite Part: Spending the day together, watching holiday movies and making a seasonal craft!
Favorite to Make: Holiday Spritz Cookies
Favorite to Eat: Anything with lemon or shortbread and a hot cup of tea
Favorite Flavor Profiles:
Lemon Shortbread Butter
Emily
Favorite Part: Jamming out to holiday music and having cozy hot chocolate in our pjs!
Favorite to Make: Cherry Chocolate Cookies
Favorite to Eat: Aunt Anne's Sugar Cookies and a crispy chocolate chip cookie
Favorite Flavor Profiles:
Cherry Chocolate Vanilla
LinAnn
Favorite Part: Spending the day with the girls and making a yummy cozy soup for lunch!
Favorite to Make: Snickerdoodles
Favorite to Eat: Anything with caramel or coconut, or both!
Favorite Flavor Profiles:
Caramel Coconut CinnamonFamily Recipes
Ingredients
- 2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar for rolling
Instructions
- Mix cocoa, sugar and oil together until combined.
- Add eggs one at a time then stir in vanilla.
- Add flour, baking powder and salt and mix until a dough forms.
- Refrigerate dough overnight or at least 4 hours.
- Roll dough into 1 inch balls then roll generously in powdered sugar.
- Place on lined baking sheet and bake at 350 degrees for 10 to 12 minutes.
- Cookies should be cracked on top and look slightly underdone.
Baker's Tip: The overnight chill is non-negotiable, it makes the crinkle effect happen and deepens the chocolate flavor!
Ingredients
- 2 and 1/4 cups all purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- Holiday sprinkles for decorating
Instructions
- Beat butter and sugar until very light and fluffy, about 4 minutes.
- Add egg and both extracts and mix well.
- Gradually add flour and salt until dough comes together.
- Do not chill, dough must be room temperature to go through the press.
- Load into cookie press and press onto ungreased baking sheet.
- Decorate with sprinkles before baking.
- Bake at 375 degrees for 8 to 10 minutes until edges are just golden.
Baker's Tip: Room temperature butter is everything here, if the dough is too cold it will not press properly!
Ingredients
- 1 and 3/4 cups all purpose flour
- 1/3 cup cocoa powder
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 and 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 jar maraschino cherries, drained and patted dry
- 1 cup dark chocolate chips for topping
Instructions
- Beat butter and sugar until fluffy. Add egg and vanilla.
- Mix in cocoa, flour, baking powder and salt.
- Roll dough into 1 inch balls and place on baking sheet.
- Press a thumbprint into each ball and place one cherry in the center.
- Bake at 350 degrees for 10 minutes.
- While warm, melt chocolate chips and drizzle over each cookie.
- Let chocolate set completely before serving.
Baker's Tip: Pat the cherries completely dry before placing them in the cookies, excess moisture makes the dough soggy!
Ingredients
- 2 and 3/4 cups all purpose flour
- 1 cup unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar mixed with 1 tablespoon cinnamon for rolling
Instructions
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Gradually mix in flour, cream of tartar, baking soda and salt.
- Chill dough for 1 hour.
- Roll into 1 inch balls and coat generously in cinnamon sugar.
- Bake at 375 degrees for 8 to 10 minutes until edges are just set.
- Cool on pan for 5 minutes, they will be soft and that is perfect!
Baker's Tip: Pull them out while they still look slightly underdone, they finish cooking on the pan and stay perfectly soft!