Cookie Exchange Recipes: 13 Cheap Christmas Cookies That Make Dozens and Travel Well

Cookie exchange recipes are blowing up this month, with searches for cookie swap ideas, rules and the best cookies to bring all breaking out on Google in the last 30 days. And no wonder. A swap lets you bake one big batch and go home with a tin full of six or seven kinds. The catch is cost: butter and chocolate add up fast when you need five or six dozen. So every cookie below makes a big batch from pantry basics, travels without breaking and comes with a rough cost per dozen. Prices change by store and town, so treat the numbers as a guide. Which one are you bringing this year..

Cookie Exchange Recipes: How to Win the Swap on a Budget

One batch, four dozen cookies, about the price of a coffee: these are the recipes that make a cookie swap worth it. Here are the simple rules most hosts use with cookie exchange recipes. Each guest bakes one kind and brings about a dozen per person, plus a dozen extra to taste. Label every tin with the cookie name and any nuts, peanuts or dairy. Pack sturdy cookies in tins with parchment between layers. Once baked, most cookies keep well at room temperature, and the USDA food safety basics are worth a look for anything with cream. Ready to bake..

You will need: For hosting: parchment paper, tins or kraft boxes, small labels and a pen, a big table, and one recipe that makes at least 4 dozen. Each guest brings about 1 dozen cookies per person plus 1 extra dozen for tasting.

How to make it: 1. Pick a date and invite 6 to 10 people. 2. Ask everyone to choose a different cookie. 3. Bake up to a week ahead and store in airtight tins. 4. Label each batch with its name and allergens. 5. Lay the cookies out in rows and let everyone fill a box. 6. Send extras home with guests or to a neighbor.

Cookie Exchange Recipes: Classic Snickerdoodles

Snickerdoodles are the quiet winner among cookie exchange recipes. Butter, sugar, flour and a roll in cinnamon sugar is all it takes, and one batch makes about four dozen soft, crackly cookies. They stack flat, travel without crumbling and stay soft for days in a tin. Cost: roughly $2 a dozen. The cream of tartar gives the classic tang, so do not skip it. Soft and puffy or thin and chewy?

You will need: 1 cup butter (softened), 1 1/2 cups sugar, 2 eggs, 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt. Rolling sugar: 1/4 cup sugar and 1 tbsp cinnamon.

How to make it: 1. Heat the oven to 375 F. 2. Beat the butter and sugar, then the eggs. 3. Mix in the flour, cream of tartar, baking soda and salt. 4. Roll into 1-inch balls and coat in cinnamon sugar. 5. Bake 8 to 10 minutes, until set at the edges. 6. Cool on the pan for 5 minutes.

Peanut Butter Blossoms With a Chocolate Center

Nothing disappears faster from a cookie swap tray than a peanut butter blossom. Of all the cookie exchange recipes here, the dough is one of the simplest and cheapest, and the chocolate candy pressed in the center makes them look like you tried very hard. Press the chocolates in the second the cookies leave the oven, then let them set before packing so they do not smear. Cost: roughly $3 a dozen. Always label them for peanut allergies. Milk chocolate or dark?

You will need: 1/2 cup butter (softened), 1/2 cup creamy peanut butter, 1/2 cup sugar, 1/2 cup brown sugar, 1 egg, 1 tsp vanilla, 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, extra sugar for rolling, about 40 bite-size chocolate drops (unwrapped).

How to make it: 1. Heat the oven to 375 F. 2. Beat the butter, peanut butter and sugars, then the egg and vanilla. 3. Mix in the flour, baking soda and salt. 4. Roll into 1-inch balls and coat in sugar. 5. Bake 8 to 10 minutes. 6. Press a chocolate into each cookie right away and cool completely.

Jam Thumbprints That Look Like Little Jewels

Thumbprints are the budget queen of cookie exchange recipes. A simple butter dough, a dent from your thumb and a spoon of whatever jam is in the fridge, and you have a tray that looks like it came from a bakery. Use two jams for a red and gold mix. Let the jam set fully before stacking with parchment between the layers. Cost: roughly $2 a dozen. Strawberry, raspberry or apricot?

You will need: 1 cup butter (softened), 2/3 cup sugar, 1 egg yolk, 1 tsp vanilla, 2 cups flour, 1/4 tsp salt, about 1/2 cup jam.

How to make it: 1. Heat the oven to 350 F. 2. Beat the butter and sugar, then the yolk and vanilla. 3. Mix in the flour and salt. 4. Roll into 1-inch balls and press a dent in each one. 5. Fill each dent with 1/2 tsp jam. 6. Bake 12 to 14 minutes and cool on the pan.

Oatmeal Cranberry White Chip Cookies

Red cranberries and creamy white chips make an oatmeal cookie look instantly Christmas. For cookie exchange recipes, oats are one of the cheapest ways to stretch a batch, so these come in well under the price of most chocolate cookies. They also stay chewy for a week, which makes them perfect for baking ahead. Cost: roughly $2.50 a dozen. Here is a quick poll: A) raisins, B) cranberries, C) chocolate chips or D) all three?

You will need: 1 cup butter (softened), 1 cup brown sugar, 1/2 cup sugar, 2 eggs, 1 tsp vanilla, 1 1/2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt, 3 cups old-fashioned oats, 1 cup dried cranberries, 1 cup white chocolate chips.

How to make it: 1. Heat the oven to 350 F. 2. Beat the butter and sugars, then the eggs and vanilla. 3. Mix in the flour, baking soda, cinnamon and salt. 4. Stir in the oats, cranberries and white chips. 5. Scoop 2-tbsp balls onto lined pans. 6. Bake 10 to 12 minutes and cool on the pan.

Cookie Exchange Recipes: Soft Gingerbread Cookies

Gingerbread smells like Christmas the second it hits the oven. Molasses, ginger and cinnamon are cheap, and one batch of dough rolls out into dozens of little people, stars and trees. If you are short on time, skip the cutters and slice the chilled dough into squares. A simple powdered sugar glaze is all the decorating they need. Cost: roughly $2 a dozen. Do you bite the head or the feet first?

You will need: 3/4 cup butter (softened), 3/4 cup brown sugar, 1/2 cup molasses, 1 egg, 3 1/4 cups flour, 1 tbsp ground ginger, 2 tsp cinnamon, 1/4 tsp cloves, 1 tsp baking soda, 1/2 tsp salt. Glaze: 1 cup powdered sugar and 1 to 2 tbsp milk.

How to make it: 1. Beat the butter, brown sugar and molasses, then the egg. 2. Mix in the flour, spices, baking soda and salt. 3. Chill the dough 1 hour. 4. Roll 1/4 inch thick and cut shapes. 5. Bake at 350 F for 8 to 10 minutes. 6. Cool and pipe on the glaze.

Cake Mix Cookies, Four Ways

When you need six dozen cookies by Friday, a box of cake mix is your best friend. One box, two eggs and a little oil make a soft dough in two minutes. Use red velvet with white chips, funfetti with sprinkles, chocolate with peppermint, and lemon rolled in powdered sugar. Four boxes give you a whole tray of cookie exchange recipes. Cost: roughly $1.50 a dozen. Which flavor would you grab first?

You will need: Per batch: 1 box cake mix (about 15 oz), 2 eggs, 1/3 cup oil. Add-ins: white chips (red velvet), sprinkles (funfetti), crushed candy canes (chocolate), powdered sugar for rolling (lemon).

How to make it: 1. Heat the oven to 350 F. 2. Stir the cake mix, eggs and oil into a thick dough. 3. Fold in the add-ins. 4. Scoop 1-tbsp balls onto lined pans. 5. Bake 8 to 10 minutes, until just set. 6. Cool on the pan for 5 minutes before moving.

Chocolate Dipped Pretzel Rods (No Oven)

Every list of cookie exchange recipes needs one no-bake treat, and these are the easiest. Dip pretzel rods in melted chocolate, roll them in sprinkles or crushed candy canes, and let them set on parchment. Salty and sweet, they add crunch next to all the soft cookies. Wrap them in clear bags with a ribbon and they double as a gift. Cost: roughly $3 a dozen. Sprinkles or crushed candy canes?

You will need: 1 bag pretzel rods (about 24), 12 oz chocolate melting wafers or chips, 1 tsp coconut oil (if using chips), sprinkles, crushed candy canes or chopped nuts, parchment.

How to make it: 1. Line a sheet pan with parchment. 2. Melt the chocolate in 30-second bursts, stirring each time. 3. Spoon chocolate over two thirds of each rod. 4. Let the extra drip off. 5. Roll in toppings and lay on the parchment. 6. Chill 15 minutes until set.

Cookie Exchange Recipes: Cornflake Wreaths

Grandma’s cornflake wreaths are back, and they are the cheapest thing on this list. Marshmallows, butter, a few drops of green food coloring and a box of cereal make about three dozen little wreaths. Press a red candy in each for the berries. No oven and no mixer, and kids love to help shape them. Cost: roughly $1.50 a dozen. Did your family make these when you were little?

You will need: 1/2 cup butter, 1 bag (10 oz) mini marshmallows, 1 tsp vanilla, 1 1/2 tsp green food coloring, 6 cups cornflakes, red cinnamon candies or red candy-coated chocolates.

How to make it: 1. Line a pan with buttered parchment. 2. Melt the butter and marshmallows over low heat. 3. Stir in the vanilla and food coloring. 4. Fold in the cornflakes until coated. 5. Drop spoonfuls and shape into rings with buttered fingers. 6. Press on the red candies and let them set.

Cookie Exchange Recipes: Mexican Wedding Cookies (Snowballs)

Some people call them Mexican wedding cookies, some call them Russian tea cakes, and most kids call them snowballs. Whatever the name, they melt in your mouth and look beautiful in a tin. Toasted pecans or walnuts give the best flavor, but you can use less to save money. Roll them twice in powdered sugar for that snowy look. Cost: roughly $3 a dozen. What does your family call them?

You will need: 1 cup butter (softened), 1/2 cup powdered sugar plus more for rolling, 1 tsp vanilla, 2 1/4 cups flour, 1/4 tsp salt, 3/4 cup finely chopped toasted pecans or walnuts.

How to make it: 1. Heat the oven to 350 F. 2. Beat the butter, powdered sugar and vanilla. 3. Mix in the flour, salt and nuts. 4. Roll into 1-inch balls. 5. Bake 12 to 14 minutes, until just golden on the bottom. 6. Roll in powdered sugar while warm, cool, then roll again.

Big-Batch Chocolate Chip Cookies

Some swappers want something new, but every cookie exchange still needs a plate of the classic. This big-batch dough makes about five dozen, and you can bake half and freeze the rest as scooped balls for later. A pinch of flaky salt on top makes them taste like a bakery cookie. For more holiday ideas, see our Christmas cookie box everyone wants to receive. Cost: roughly $2.50 a dozen. Crispy edges or soft centers?

You will need: 1 1/2 cups butter (softened), 1 1/4 cups brown sugar, 1 cup sugar, 3 eggs, 1 tbsp vanilla, 4 1/2 cups flour, 1 1/2 tsp baking soda, 1 1/2 tsp salt, 3 cups chocolate chips, flaky salt (optional).

How to make it: 1. Heat the oven to 375 F. 2. Beat the butter and sugars, then the eggs and vanilla. 3. Mix in the flour, baking soda and salt. 4. Stir in the chocolate chips. 5. Scoop 2-tbsp balls onto lined pans. 6. Bake 9 to 11 minutes and sprinkle with flaky salt.

Cowboy Cookies Packed With Everything

Cowboy cookies are the kitchen sink of Christmas cookies: oats, chocolate chips, coconut and pecans all in one big, chewy bite. They are hearty cookie exchange recipes that travel well and they make people ask for the recipe. Use what you have, because almost any mix of add-ins works. Cost: roughly $3 a dozen. These are the ones people fight over at the swap. Coconut: yes or no?

You will need: 1 cup butter (softened), 1 cup brown sugar, 1/2 cup sugar, 2 eggs, 2 tsp vanilla, 2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 2 cups oats, 1 1/2 cups chocolate chips, 1 cup shredded coconut, 1 cup chopped pecans.

How to make it: 1. Heat the oven to 350 F. 2. Beat the butter and sugars, then the eggs and vanilla. 3. Mix in the flour, baking soda, salt and cinnamon. 4. Stir in the oats, chips, coconut and pecans. 5. Scoop 3-tbsp balls onto lined pans. 6. Bake 12 to 14 minutes.

Pretzel Turtles in 10 Minutes

These little bites taste like a fancy candy, but they are just a mini pretzel, a chewy chocolate caramel candy and a pecan half. A few minutes in a low oven softens the candy, then you press the pecan on top. One bag of each makes dozens for your cookie exchange recipes lineup, and they look great tucked between cookies. Cost: roughly $3 a dozen. Pecan or a red and green candy on top?

You will need: 1 bag mini twist pretzels, 1 bag chocolate covered caramel candies (unwrapped), about 50 pecan halves or red and green candy-coated chocolates.

How to make it: 1. Heat the oven to 250 F and line a pan with parchment. 2. Set the pretzels in a single layer. 3. Put one unwrapped candy on each pretzel. 4. Bake 3 to 4 minutes, until the candy softens. 5. Press a pecan half on each one. 6. Chill 10 minutes until firm.