I saw this post, "8 Steps to Hosting a Cookie Swap," the other day on MarthaStewart.com. I love this idea! Who doesn't want to nibble on a box of assorted cookies during the holiday season?
Of course, the Martha Stewart team is staffed with baking geniuses. I also love the following super-helpful tops and tricks for gifting holiday cookies:
Tip 1: Packaging
Honestly, it’s hard to choose from all the great ideas, but I adore how the cookies in the jar look –– especially with the festive touch. Get more cookie packaging tips.
Tip 2: Shipping
These tips are very important to protect the precious cargo!
Photo courtesty of Weelicious.
This year at Cup4Cup, we decided to do a cookie-swap contest with a few of our favorite bloggers. Here is Weelicious founder Catherine McCord’s wonderful Holiday Sugar Cookie recipe made gluten-free with Cup4Cup.
Gluten-Free Holiday Sugar Cookies
2 cups Cup4Cup multipurpose gluten-free flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
For the icing:
1 cup powdered sugar
1-2 tablespoons milk or water
- In a bowl, whisk the flour, baking powder, and salt.
- In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla and mix until incorporated.
- Gradually add the flour mixture until the dough comes together.
- Place the dough on a piece of parchment paper, shape into a disk, cover, and refrigerate until firm, about 20-30 minutes.
- Preheat oven to 325 degrees F.
- Roll out dough 1/4 inch thick.
- Use cookie cutters to cut out desired shapes. Place on a Silpat or parchment-lined baking sheet.
- Bake for 10-12 minutes, until the edges begin to turn golden.
- Allow the cookies to cool completely before decorating.
- For the icing: Combine the ingredients in a bowl and stir until smooth.
Note: Contributor recipes are not tested by the Martha Stewart test kitchen.