Sweet Traditions

The holidays are a joyful time of year. Growing up, my mom always baked an irresistible assortment of cookies passed down from her mom—from buttery snowballs and delicate horns to classic chocolate chips. The aroma filled our kitchen with warmth, and, of course, an assortment plate was always left out for Santa as a sweet thank you for the gifts under the tree.

Over the years, I’ve been invited to friends’ homes to bake and sample their own family favorites: Sicilian almond cookies, Dutch shortbread cookies, German gingerbread cookies—each treat sharing a story of heritage, love, and togetherness.

A cookie swap is one of the sweetest ways to celebrate the holidays and to share joy, tradition, and community spirit. Invite friends and family to bake their favorite cookies, then gather to sample, swap, and savor each one.

Here are fun, creative, and heartwarming ideas to make your holiday cookie swap extra special, whether you’re hosting at home, school, or in the community

1. Theme Your Swap: Sharing the Spirit of the Holidays Beyond the Table

• Around the World Swap: Each guest bakes a cookie from a different country. Think Italian biscotti, Swedish thumbprints, or Mexican wedding cookies.

• Santa’s Favorites Swap: Everyone brings their best cookie for Santa’s plate.

• Healthier Holiday Treats Swap: Focus on whole grains, nuts, dried fruit, or honey-based recipes that are delicious and wholesome.

• Retro Recipes Swap: Bake cookies inspired by childhood or family heirloom recipes.

2. Share the Story Behind the Cookie:

• Ask each guest to bring a recipe card and a short story—maybe where the recipe came from, or who taught them to bake it.

• Create a keepsake recipe booklet or digital PDF for everyone to take home.

3. Make It Interactive:

• Cookie Decorating Station: Sugar cookies, icing, and creativity!

• Cookie Awards: Fun categories like “Most Festive,” “Best Story,” “Healthiest Twist,” or “Santa’s Favorite.”

• Secret Cookie Swap: Like Secret Santa, but everyone exchanges cookies anonymously!

4. Set the Mood:

• Create a cozy playlist (think Bing Crosby meets Michael Bublé), light some candles, and make sure everyone leaves with a warm heart and a full cookie tin.

• Set up a Hot Cocoa Station for extra cookie swap fun.

At HealthBarn, one of our favorite traditions is our annual Gingerbread Workshop, where families come together to bake and decorate our signature gingerbread recipe. Cookies are packaged with words of encouragement for families with children with cancer and distributed through our Healing Meals program at local hospitals during the holidays. Of course, our bakers can’t resist sampling a few with milk; it’s all part of the fun! This year’s workshop is scheduled for Dec. 6. Check our website for details!

Gingerbread Cookie Recipe

The holiday season is a wonderful time of year to bake cookies. If gingerbread cookies top your list, you will love this slimmed-down favorite. Bake and decorate as a family to fill your kitchen with happiness and the delicious aromas of the season. This scratch dough also bakes well using gluten-free flour. Kids of all ages love making the icing and designing the cookies. Enjoy!

Ingredients

1 ½ cups whole wheat flour

1 ½ cups all-purpose flour

2 teaspoons ginger, ground

2 teaspoons cinnamon, ground

¾ teaspoon sea salt, ground

½ teaspoon ground cloves

½ teaspoon baking soda

¼ teaspoon baking powder

½ cup sunflower oil

½ cup molasses

½ cup brown sugar, packed

1 teaspoon vanilla extract

1 large egg

Icing Ingredients 

1 cup powdered sugar

4 teaspoons milk, low-fat (or water)

INSTRUCTIONS

1. Preheat oven to 350 degrees. Place parchment paper on baking sheets.

2. In a medium mixing bowl, combine flours, ginger, cinnamon, salt, cloves, baking soda, and baking powder.

3. In a small mixing bowl, add oil and molasses and whisk well until combined. Then, add brown sugar, vanilla extract, and egg, and mix until thoroughly blended.

4. Fold liquid ingredients in small bowl gradually into the dry ingredients and mix until a dough forms. If the dough is dry add 1 to 2 teaspoons of water until it forms. Divide dough into two balls. Cover the dough balls with plastic wrap and chill in the refrigerator for approximately one hour.

5. Sprinkle flour on your work surface. Roll out one ball of dough until it is ¼ inch thick. Repeat with the second ball of dough.

6. Use cookie cutters or a knife to carefully cut shapes. Place the cookie shapes onto the baking sheets, leaving ½ inch space between the cookies. Combine the dough scraps and re-roll them, until all dough has been used.

7. Bake in the oven for 8 to 10 minutes. Cool for 1 to 2 minutes, and transfer to wire rack to cool completely.

8. While the cookies are baking, combine powdered sugar and milk in a small bowl and mix well. If you desire a thinner consistency, add more milk. Put icing into a plastic bag and cut the corner for piping.

9. Once cookies are completely cool, pipe signature designs with icing and enjoy!

Makes 20 servings (2 cookies per serving).