This past month, I participated in the Third Annual Great Food Blogger Cookie Swap! Organized by Lindsay of Love & Olive Oil and Julie of The Little Kitchen, the Great Food Blogger Cookie Swap is an international event. Thanks, ladies, for all of your hard work!
When I chose to participate, I received the names of three food bloggers. I had to bake and send a dozen cookies to each person, and I received a dozen cookies from three different food bloggers in return. It was so exciting to wait and see what kind of cookies would arrive in the mail!
I received gingerbread cookies with gingerbread oreo bits from Becky of The Cereal Baker, peppermint sandwich cookies from Erin of Eat Bake Drink Cook, and oatmeal cranberry cookies from Alex of Yums and Loves. Thanks so much, everyone!
The cookie swap was a blast. I don’t know who enjoyed it more – me or my kids! The best part was it supported a great cause. There was a suggested donation to participate and 100% of the money went to Cookies For Kids’ Cancer, a non-profit foundation dedicated to raising funds and awareness for pediatric cancer research. This year there were 4 brand partners – OXO, Grandma’s Molasses, Dixie Crystals, and Gold Medal – each of whom matched the donation dollar for dollar! With more than 600 participants in the cookie swap, we raised over $13,000!
OXO treated all of the participants to a set of their festive, new Silicone Spatulas. Each participant also received a Bake It Forward cookie tin and a coupon from Dixie Crystals, and Grandma’s Molasses gave each food blogger a coupon for a free jar of molasses! Thank you to everyone for the wonderful goodies!
For my cookies, I made gingerbread trees with lemon glaze. They went to MaryBeth of A Carrot and A Cupcake, Starr of Chicago Foodie Girl, and London of London, Like the City. I hope you all enjoyed them!
If you’re interested in participating in next year’s cookie swap, click here to receive more information.
- 2 1/2 cups all-purpose flour, plus more for rolling
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 sticks unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsulfured molasses
- 2 tablespoons fresh lemon juice
- 1 1/3 cups confectioners' sugar
- sanding or coarse sugar (optional)
- In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until creamy, about 3 minutes. Add egg and beat to combine. Add molasses and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cookie cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.
- In a small bowl, combine lemon juice and confectioners' sugar and whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar if desired.
- Cookies may be stored in an airtight container for up to 1 week.