Daybake Cookie Exchange 2021

Our first Daybake Baking Club event was a sweet success (and by sweet, I mean…there were lots and lots of delicious cookies)! I want to thank all of the club members who attended and brought cookies to exchange. It really was wonderful to finally put real faces with names. Here’s to more events in the future! And here’s to having Happy Holidays.

But before I go…Some of our members submitted their cookie recipes before the Cookie Exchange. Check them out below and try baking some yourself. 

Spencer’s Raspberry Thumbprints

Here’s What You’ll Need:

1 Cup Butter, Softened

⅔ Cup Granulated Sugar

½ Teaspoon Almond Extract

2 Cups All-Purpose Flour

½ Cup Seedless Raspberry Jam

½ Cup Confectioners’ Sugar

¾ Teaspoon Almond Extract

1 Teaspoon MIlk

Here’s How to Make Them:

Step 1: Preheat your oven to 350 degrees 

Step 2: In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

Step 3: Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

Step 4: In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Nick’s Orange-Cinnamon Chocolate Chip Cookies

Here’s What You’ll Need

1 Cup Butter, Softened

¾ Cup Granulated Sugar

¾ Cup Packed Brown Sugar

2 Large Eggs

1 Tablespoon Grated Orange Zest

1 Teaspoon Vanilla Extract

3 ½ Cups All-Purpose Flour

1 ½ Teaspoons Baking Soda

1 ¼ Teaspoons Cinnamon

¾ Teaspoon Salt

2 Cups Semisweet Chocolate Chips

1 Cup Chipped Walnuts

Here’s How to Make Them

Step 1: In a large bowl, cream together butter and both sugars until they’re light and fluffy. Beat in the eggs, orange zest, and vanilla. Combine the flour, baking soda, cinnamon, and salt; gradually add in the creamed mixture and mix well. 

Step 2: On a lightly floured surface, roll out the dough until it’s ½ inch thick. Cut cookies out with a 3 inch round cookie cutter. Place the cookies 1 inch apart on a greased baking sheet.

Step 3: Bake at 375 degrees for 12 – 14 minutes or until lightly browned. Remove to cool on wire racks. 

Missy’s Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Here’s What You’ll Need

For the Cookies…

½ Cup Butter

1 Cup Granulated Sugar

1 Cup Canned Pumpkin

2 Large Eggs

4 Teaspoons Baking Powder

1 Teaspoon Sale

2 ½ Teaspoons Cinnamon

½ Teaspoon Nutmeg

¼ Teaspoon Ginger

2 Cups All-Purpose Flour

1 Cup Chopped Walnuts or Pecans (optional)

For the Frosting…

⅔ Cup Unsalted Butter, Softened

8 ounces Cream Cheese

1 ½ Teaspoons Cinnamon

1 Teaspoon Vanilla 

3 – 3 ½ Cups Powdered Sugar

1 – 2 Tablespoon Cream, as needed

Here’s How to Make Them

Step 1: Preheat oven to 350 degrees. In mixer cream butter and sugar until light and fluffy. Add eggs and pumpkin and mix well.  Sift flour, baking powder, salt, and spices together and fold into the cookie batter. Mix until well blended. Drop a spoonful of batter onto a cookie sheet and flatten with a spoon. ​Bake for approximately 12 minutes.  Allow cooling. Frost with cinnamon cream cheese frosting. 

Step 2: In large bowl beat butter until fluffy, about 2 minutes. Then beat in cream cheese. Add in cinnamon and vanilla extract. Beat in powdered sugar 1 cup at a time, on low. If frosting is too thick, add cream 1 tablespoon at a time. Frost using a flat knife or piping bag. 

Sara’s Adorable Melt-Aways

Here’s What You’ll Need

For the Cookies…

1 Pound Butter, Softened

2 Cups Flour

1 ½ Cups Corn Starch

⅔ Cup Powdered Sugar

For the Frosting…

8 Ounces Cream Cheese, Softened

2 ⅔ Teaspoons Vanilla

2 ⅔ Cup Powdered Sugar

Here’s How to Make Them

Step 1: Mix cookie ingredients together, use 1/2 teaspoon to scoop dough. Bake at 350 degrees until golden brown, about 10 – 12 minutes. 

Step 2: Mix frosting ingredients together. Frost cooled cookies.

Hayley’s Oatmeal Gingerbread Cookies

Here’s What You’ll Need

For the Cookies…

2 Cups Whole Rolled Oats

1 ⅔ Cups All Purpose Flour

1 Teaspoon Baking Soda

½ Teaspoon Salt

2 Teaspoons Ground Ginger

1 ½ Teaspoons Ground Cinnamon

½ Teaspoon Ground Nutmeg

¼ Teaspoon Ground Cloves

¾ Cups Butter, Softened

1 Cup Brown Sugar

¼ Cup Granulated Sugar

1 Egg (At Room Temperature)

¼ Cup Molasses

For the Icing…

1 ½ Cups Confectioners’ Sugar 

¼ Teaspoon Vanilla

1 ½ – 2 Tablespoons Milk

Cinnamon to Sprinkle 

Here’s How to Make Them

Step 1: Mix together the oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a mixing bowl. 

Step 2: Cream together the butter, granulated and brown sugars, egg, and molasses.

Step 3: Add the dry ingredients to the wet mixture and mix on a low speed. Wrap your dough in plastic and chill for 30 minutes or overnight. If chilling for longer than 30 minutes, take your dough out of the fridge about 30 minutes before getting your cookies ready to bake. 

Step 4: Preheat your oven to 350 degrees. While your oven is heating up, line baking sheets with parchment paper. Scoop the cookie dough and place the cookies a few inches apart on the baking sheets. Bake for 12 – 13 minutes until they’re lightly browned on the sides. They’ll look very soft in the middle.

Step 5: Make the icing by combining the confectioners’ sugar, vanilla, and a Tablespoon of milk. Then add a little more milk until you have a thick icing. 

Step 6: Dip the cookies in the icing once they’re cooled and add a sprinkle of cinnamon to the top. Let the icing set, then share and enjoy.