WRAL SmartShopper

WRAL SmartShopper

Smart Shopper Cookie Swap Recipes & photos

Posted December 9, 2016

Cookie Swap cookies variety

The Cookie Swap cookies may be long gone, but the recipes live on!

Here are a number of recipes and lots of photos from the swap last weekend.

My great thanks to everyone who attended! Your cookies were delicious, you donated a ton of product for the food bank and it was great to chat with all of you!

I'm already looking forward to the swap next year.


If you still have a recipe to send me, it's not too late. I will add any additional ones to this list. You can send the recipe (or the link to the recipe on another website) to Faye@smartspendingresources.com.



Gram's Famous Chocolate Cookies

Made by: Tabitha


2 c. flour + 2 TBSP                         

2 eggs

3/4 c. dutch coco powder           

2 c. sugar

1/2 tsp. salt                                       

2 1/2 c. soften butter

1 tsp. baking soda                         

2 tsp. vanilla


Preheat oven to 350. Shift the flour, coco powder, salt & baking soda. Cream together butter and sugar for 2 mins. add eggs one at a time adding vanilla last. Slowly add the shifted dry mixture to the wet, don't over beat. Form dough into a flat disk and refrigerate for 1 hour. Scoop cookie dough and form a ball, (at this time you can roll the balls into sanding sugar if you like) and place 2 inches apart on parchment lined cookie sheets. Bake for 8 mins. Cool cookies on sheet for 5 mins, before transferring to wire rack.

Recipe makes 4-5 dozen cookies

Red Velvet & White Chocolate Almond Cookies

Made by: Jean


1 box (15.25 oz.) devil’s food cake mix

½ cup butter, softened

2 eggs

2 tsp. red food coloring

½ tsp. almond extract

½ cup white baking chips

½ cup sliced almonds


Preheat oven to 350.

Beat cake mix, butter, eggs, food coloring and almond extract in a large bowl at medium-low speed for 1-2 minutes or until well blended (batter will be thick). Stir in white baking chips and almonds.

Drop 1 tablespoon of dough per cookie onto greased cookie sheets.

Bake 9-11 minutes or until set.

Cool on wire rack.

Eat and enjoy!!!

Italian Christmas Cookies

Made by: Jennifer

Prep Time 40 min
Total Time 2 hr 45 min
Servings 54

If you’re looking for a global spin on Christmas sugar cookies, this classic Italian version, made with lemon and ricotta, is one you won’t want to miss.


2 1/2 cups Gold Medal™ all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups granulated sugar

1/2 cup butter, softened

1/3 cup whole milk ricotta cheese (from 15-oz container)

2 teaspoons grated lemon peel or lemon juice

2 eggs

1 teaspoon vanilla


2 1/4 cups powdered sugar

3 to 4 tablespoons lemon juice

Betty Crocker™ gel food colors, as desired

Betty Crocker™ candy sprinkles, as desired


Heat oven to 350°F. In small bowl, stir flour, baking powder and salt.
In large bowl, beat granulated sugar, softened butter, ricotta cheese and lemon peel with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 30 minutes.
Using floured fingers, shape dough into 54 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. (I used a cookie scoop and dropped them instead of rolling) Bake 9 to 11 minutes or until set but not brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

In small bowl, beat powdered sugar and 3 tablespoons lemon juice with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Tint with food color. Using knife, spread 1/2 teaspoon frosting on each cooled cookie; immediately top with sprinkles. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature.

Peppermint Pinwheels

Made by: Jennifer

Total Time: 4 hr 20 min
Prep: 30 min
Inactive: 3 hr 35 min
Cook: 15 min

Yield: 36 cookies


2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon pure peppermint extract
1/4 teaspoon red food coloring
1/4 teaspoon green food coloring
Coarse sugar, for decorating


Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and peppermint extracts and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until well combined.

Divide the dough into 3 pieces. Return 1 piece to the bowl; beat in the red food coloring with the mixer until the color is fully incorporated. Beat the green food coloring into another piece of dough. Leave the last piece of dough plain. Place each piece of dough on a separate sheet of plastic wrap and pat into a 4-inch square. Wrap and refrigerate until firm, at least 1 hour.

Lightly flour 1 piece of dough; roll out between 2 sheets of parchment paper into a 9-by-12-inch rectangle. Repeat with the remaining dough. Refrigerate the dough rectangles until firm, about 30 minutes.

Carefully remove the top piece of parchment from each piece of dough. Flip the plain dough on top of the red dough; remove the parchment. Flip the green dough on top of the plain dough; remove the parchment. Cut the stack in half crosswise. Roll up each half lengthwise into a tight log, using the parchment to help you. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate until firm, at least 1 hour.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Trim the ends of each log; slice into 1/4-inch-thick rounds and divide between the prepared baking sheets. Sprinkle with coarse sugar. (If the dough is too soft to slice, refrigerate until firm, 15 to 30 minutes.) Bake, switching the pans halfway through, until the cookies are just firm, 12 to 15 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Death by Chocolate Cookies (Chocolate Bliss)

Made by: Carla

You can find the recipe for these VERY chocolately cookies at KraftRecipes.com.

Nut Ball Cookies AKA Pecan Meltaways

Made by: Carla

You can find the recipe for these amazing cookies at TasteofHome.com Carla noted that she used walnuts instead of pecans. I freely admit that I am slightly addicted to these cookies and I love that Carla makes them every year for us at the swap!

Irresistible Chewy White Chocolate Chip Cookies

Made by: Holly

You can find the recipe for these soft and fabulous cookies at Food.com.

Chocolate and Peanut Butter Pretzel Bark

Made by: Faye

You can see the recipe for the very thick chocolate pretzel bark (I will make it thinner next time) at http://www.thisgrandmaisfun.com.


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  • Faye Prosser -WRAL Smart Shopper Dec 10, 2016

    jdouglas13 - thank you again for making my favorite!

  • jdouglas13 Dec 10, 2016

    Thanks so much for everyone who attended the swap! It was wonderful to see all of you, your cookies were delicious.

    Thanks for sharing the recipes with us, and thanks to Faye for posting them here! :)