When I first heard about the Food Blogger Cookie Swap I knew I wanted to take part in it.
For years I hosted a cookie swap for my family for Christmas. It became too much for me so I gave it up a few years back but miss it very much. I still bake cookies for Christmas because it makes my dad very happy to eat them but there is just something about being a part of a cookie swap that I missed.
When I received my swap matches I was so excited. Then I went and looked at their blog/websites and I was gobsmacked. How in the world was a cookie I would make for them compare to the amazing looking food they have posted on their sites? Talk about intimidation!
I fretted over what to make. Even purchased a couple of cookbooks to devour looking for just the right cookie. I knew I wanted it to be Christmas(y) but it had to be something I haven’t already posted on my site. Ack!
I decided on a Snickerdoodle and ended up adapting a maple version to make it taste more like gingerbread. My family and coworkers ended up being my taste testers and I was shocked when my niece Sydni and nephew Jacob loved them. My dad pretty much loves everything I make but even my mom loved this one. I made one other kind of cookie and it also got two thumbs up so I’m using that in my other blog cookie swap I’m taking part in next week (recipe up next week).
With my intimidation of sending these out I was thrilled when each of the people I sent them to contacted me to tell me how much they enjoyed the cookies. To say it was a boost to my confidence would be an understatement. Thanks @KarmaCucina, @themissmadeline and Anne with From my Sweetheart for your kind words.
I recieved the most delicious cookies from Shelby from The Life and Loves of Grumpy’s Honeybunch. She actually sent two types which was such a treat and they were both a HIT with my family and coworkers. One of the cookies she sent had Cardamom in it which is a spice I’ve never used. I can’t wait to get the recipes and try them both out.
And lastly, thank you to Julie and Lindsay for organizing this amazing cookie swap. You can join in next year by signing up here.
Enjoy!
Gingerbread Snickerdoodles
(adapted from Allrecipes Ultimate Maple Snickerdoodles)
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup sugar
3 tablespoons molasses
2 eggs
Topping:
1/2 cup sugar
1/4 cup brown sugar
1 Tbsp ground cinnamon
Sparkling sugar (optional)
Instructions:
Preheat oven to 350 degrees F. In a mixing bowl, stir together flour, baking powder, baking soda, and cinnamon.
In another bowl, cream margarine and 1 cup of sugar together until completely blended and fluffy. Beat in eggs and molasses. Slowly add dry ingredients until just mixed.
In a small dish, mix together topping ingredients, not including sparkling sugar. Using a tablespoon measuring spoon, roll dough into balls, and roll in the sugar mixture. Sprinkle sparkling sugar to top of cookies if you choose to use them.
Place cookies 2 inches apart on ungreased cookie sheets and bake for 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.
** Anne shared a photo on her blog of the cookies I sent so I wanted to share that because she is not only a great baker, but a wonderful photographer. **
Comments