Well the day finally came, so yesterday we all got together at my place, ate delicious cookies, drank yummy tea and swapped cookies to take home.
I based our party on the American tradition of baking and swapping cookies at Christmas time. The idea is that everyone bakes a huge batch of cookies, then guests swap and wrap cookies in small packages which are then used when visiting friends and relatives throughout the festive season. It's a time saver basically!
Since I couldn't wait till December (and because mid-winter Christmas parties are kind of a tradition in New Zealand) I decided on a mid-winter Christmas themed cookie swap!
I invited my friends, Kirsten, Melissa, Courtenay, Amanda and Danelle who are all bloggers themselves and we ate (what felt like) our body weight in amazing home baked cookies.
Although most of the planning has been months in the making, trying to decide which cookie to make was quite a recent decision and because I'm currently under a ridiculous amount of pressure with studies/work/getting sick all the time, I chose a simple crowd pleaser, Snickerdoodles!
Browned Butter Snickerdoodles
Recipe from The Kitchen Paper
225g Unsalted Butter
2 1/2 C Flour
1 1/2 t Baking Powder
1/2 t Cinnamon
1/2 t Salt
3/4 C Packed Dark Brown Sugar
3/4 C Sugar
1 t Vanilla Extract
1/4 C Sugar
2 t Cinnamon
- Melt the butter in a small pot over a medium-low heat. Cook the butter until it the solids become a light brown colour, it will splatter for a while and smell quite rich and nutty.
- Remove from heat and pour into a large bowl for it to cool down. Leave to cool for approx. 5 minutes.
- In a separate bowl, sift together the flour, baking powder, cinnamon and salt and set aside.
- When butter is cooled slightly, add sugars and beat until smooth.
- Add eggs, one at a time, mixing well after each addition.
- Add vanilla and mix until smooth.
- Add flour to mixture and mix until just combined.
- Place mixture in the fridge to cool down for approx. 5 minutes.
- Preheat oven to 180 degrees C.
- Combine 1/4 cup of sugar and 2 teaspoons of cinnamon together in a small bowl and set aside.
- Line two baking trays with baking paper.
- When cookie dough is slightly cooled use a cookie scoop or tablespoon to scoop dough and form a ball.
- Roll in the cinnamon sugar mixture and place on the baking trays 2" apart.
- Bake for 10-12 minutes, leave to cool on the baking tray for 5 minutes before transferring them to a cooling rack.
Be sure to keep an eye out on Here Comes The Sun blog for her wrap up of the whole event.
It was so much fun to host this cookie swap and I loved the amazing company, can't wait for our next get together!