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This year I learned about and decided to participate in the Great Food Blogger Cookie Swap.  And while this blog is primarily about running and healthy living, food makes up a good portion, sweets and treats included.  I mean, it’s all about balance, right?

The Food Blogger Cookie Swap is pretty simple.  You sign up, donate $4 to Cookies for Kids’ Cancer, get matched with 3 food bloggers, bake, ship out your cookies, receive cookies from 3 different food bloggers and post your recipe!

And today is the day that all the participating food bloggers post their cookie recipes.

For the swap, I made some truly holiday-spirited cookies.  This is a go-to recipe I’ve been making for the past 2 years during Christmas time –Eggnog Snickerdoodles.  These cookies combine the soft and fluffy goodness of a Snickerdoodle with the subtle holiday hint of eggnog and its spices.

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I decided to package my cookies in ½ gallon mason jars, which fit 1 dozen cookies perfectly stacked.  I also opted for flat-rate boxes so that the weight of the package wouldn’t matter.

I sent 1 dozen each to 3 different food bloggers (A Kitchen Addiction, Miss In The Kitchen, and Stay And Have A Cookie) and received cookies from Where Has All The Flour GoneNicki’s Random Musings and Tales From The Crumb Tray.  I had so much fun making, packaging, and sending out my cookies and it was really exciting to unexpectedly receive a box of mysterious cookies…three times!  I also haven’t baked in a really long time, so it was great to engage in a swap.

Below is my recipe for Eggnog Snickerdoodles if you want to try them for yourself.  You won’t be disappointed!

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Eggnog Snickerdoodles
adapted from The Cooking Photographer
INGREDIENTS:
1/2 cup unsalted butter, softened
1 cup sugar + 3 Tbsp. for rolling
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
1 egg
1/4 cup full fat eggnog
1 teaspoon baking soda
2 cups all-purpose flour
2 teaspoons cinnamon

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Line cookie sheets with parchment paper.
  3. Beat the butter, sugar, salt, nutmeg and vanilla extract together until fluffy.
  4. Mix in the egg and eggnog.
  5. Mix in baking soda, and then beat in flour until just combined.
  6. Using a tablespoon, scoop the batter and roll into balls.
  7. Roll balls into a mixture of sugar and cinnamon
  8. Bake for 12 minutes, or until golden around the edges. Let rest for 2 minutes on sheets then move to cooling rack.

December – Thing One: Bake holiday cookies
See: Three Things – December