This year I partook in the first ever Great Food Blogger Cookie Swap. What did this swap entail, you might ask? It involved me baking three dozen cookies and sending them to three different food bloggers. It then involved me receiving three dozen DELICIOUS cookies from three different bloggers myself. Pretty cool if you ask me. It’s a great way to network in the food blogger community and a great way to chomp on some delicious cookies.
The cookies I made for the swap are my Egg Nog Snickerdoodles. They are my first EVER venture into a recipe that is 100% my own (read: no recipe to follow, chances for disaster very high). My process was:
Make the dough.
Bake one cookie.
Try the cookie.
Tweak the recipe.
Bake one more cookie.
Try the cookie.
Tweak the recipe.
I continued this process until I got it just right. I really think these taste like egg nog and I hope you’ll agree.
Egg Nog Snickerdoodles
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp + 1 tsp nutmeg (divided)
- 1 3/4 cups of sugar, divided 1 1/2 and 1/4
- 1 cup + 2 tbsp unsalted butter, room temperature (2 1/4 sticks)
- 1 large egg
- 1/4 – 1/2 cup [Andrew's good] bourbon (I generally use more – closer to a 1/2 cup, but it’s a matter of personal taste – don’t tell Andrew)
- 3 tbsp rum
- Preheat oven to 375. Set a cookie sheet aside. No need for non-stick spray or parchment paper. These bad boys don’t stick.
- Mix together flour, cream of tartar, baking soda, salt, and nutmeg in a medium sized bowl. Set aside.
- Cream the sugar into the butter and egg until smooth in a large bowl.
- Add bourbon and rum to the sugar, butter, egg mixture.
- Slowly pour the dry ingredients mixture into the liquid ingredients mixture, 1/3 at a time. Mix until all ingredients are combined and smooth.
- In a large, shallow bowl or on a plate, mix together 1/4 cup of sugar and 1 tbsp nutmeg.
- Take a piece of dough and create a ball roughly 1 inch in diameter. Roll the ball around sugar/nutmeg mixture until the ball is completely coated. Place ball on cookie sheet.
- Continue this with the rest of the cookie dough. Make sure that the balls of dough are no closer than 2 inches on the cookie sheet.
- Place cookie sheet on top rack of oven so as to ensure the bottoms of the cookies do not burn. Bake for 10 minutes. Remove cookies from over and let cool on the baking sheet for another 1-2 minutes. Remove cookies and allow to cool on a cooling rack.
Then he got hungry
As for shipping, I sent the cookies off in these tupperware containers from Container Store. Cute, right??
Now, on to the cookies I received in the swap. The first batch of cookies I devoured were from Vesta Vamps. They were amazingly delectable and perfectly sweet. They’re her Great Aunt Thelma’s Butterscotch cookies. Delicious.
The second batch of cookies I received were from Nora in Portland, Oregon who writes Cats and Commas. They were ginger snaps made with three different types of ginger. How inventive is that?? They were rich and complex with a degree of spice that perfectly offset the sweetness.
The last batch of cookies I received were from Addison at Changing My Destiny. They’re Dark Chocolate Dipped Oatmeal Chewies – a great new spin on a traditional (and delicious) oatmeal cookie. The dark chocolate paired with the oatmeal was a perfect balance!
All in all, the Great Food Blogger Cookie Swap was a lot of fun and I can’t wait to be a part of it next year. As for now, I’m gonna go chomp some more cookies…