Invitation to a Virtual Cookie Exchange!

A sweet guest blog post from Mosaic Nutritionists Megann Dastrup, MDA, RDN and Marcella Canelo, MS, RDN

Seasons Greetings (Eatings) from your Mosaic Nutritionists!

Mosaic nutritionists baking cookies at home

Mosaic Nutritionists Megann Dastrup, MDA, RDN and Marcella Canelo, MS, RDN show off their home baking skills and invite you to join them in a Virtual Cookie Exchange!

The holidays are a time of celebration and sharing. In past years this might have included a cookie exchange at work, or gifting holiday cookies to friends and families. This year we may not be able to share our holiday favorites in person, but we can share our recipes!

Please join our virtual holiday cookie exhange and post your favorite recipes for holiday baked goods in the comments to this post. We’d love to see them!

We’ve posted links to a few recipes below that we would like to share. Some of the links contain healthy modifications, while others are simply good, old-fashioned cookie recipes.

Whether your cookies are modified or not, they should always achieve the objective of bringing joy! Because life is short and food shouldn’t just be a source of nutrition, it should also bring people together and bring happiness to your life.

We look forward to seeing your links to your favorite holiday cookie recipes, photos of baking or your baked goods, or your tips for making your favorite holiday treats healthier.

Wishing you a happy, healthy holiday full of joy and delicious food.

Megann and Marcella


Healthy Cookie Recipe Sites

Some not so healthy, but very delicious recipes


  • Claire says:

    Pecan Puffs are my favorite holiday treat!
    1 cup butter or 1 cup margarine
    1⁄3 cup sugar
    1 teaspoon vanilla
    2 cups flour
    1 cup chopped pecans
    1 cup powdered sugar
    Heat oven to 300 degrees F.
    Cream butter and sugar; add vanilla.
    Stir in flour and nuts.
    Roll into small (1 inch) balls.
    Bake for 27 minutes.
    Remove from oven, roll in powdered sugar while hot.

    (Recipe from

  • Angela says:

    Peanut Butter Blossoms are a family tradition!

    Classic Peanut Butter Blossoms

    1 Egg, Large

    1/2 cup Peanut butter, Creamy

    Baking & Spices
    1 3/4 cup All-purpose flour
    1 tsp Baking soda
    1/2 cup Brown sugar, Light lightly packed
    1 cup Granulated sugar
    1/2 tsp Salt
    1 tsp Vanilla extract

    1/2 cup Butter, Unsalted
    2 tbsp Milk

    11 oz Bag of Hershey Kisses

    In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
    Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.
    Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.
    Reduce the mixer speed, gradually adding in the dry mixture until completely blended.
    Place the cookie dough in a well sealed food container or tightly wrap the top of the mixing bowl with plastic wrap (or alternative) and chill the cookie dough for a minimum of 1 hour.
    After dough has chilled, line 2 baking sheets with parchment paper or silicone mats, adjust the oven rack to the 2nd level mark (just above center), and preheat the oven to 375°F.
    Using a spoon and your clean hands, shape the cookie dough into 1 inch balls, roll in granulated sugar, and place about 1 1/2 – 2 inches apart on lined baking sheets.
    Bake for 7-8 minutes, then remove from oven and place a milk chocolate kiss on each cookie, pressing down gently to create the crackly cookie edges..
    Return to the oven and bake for 2 minutes longer.
    Cool cookies on baking sheet for 5-10 minutes before transferring to a cooking rack to cool completely.
    Store cookies in an airtight container with a slice of bread for up to a week.

  • Bridget says:

    Grandma McGinn’s Icebox Cookies

    Grandma Fayme always made these delicious cookies for the holidays, and I love carrying on the tradition with my family.

    1 cup butter
    2 cups brown sugar
    3/4 cup white sugar
    2 eggs
    1 teaspoon vanilla
    1 teaspoon baking soda
    1/8 teaspoon salt
    3 Tablespoons powdered cocoa
    3 1/2 cups flour
    1 cup chopped walnuts

    Cream together butter and sugars. Add beaten eggs and vanilla. Sift in dry ingredients. Mix well and add nuts. Form into rolls (make any size you want, depends on how large you want your cookies! Grandma’s were always huge) and chill in “icebox” (fridge) overnight. Slice 1/4” thick and bake in 350 degree oven for 12-15 minutes.

  • Bobbi McGinn says:

    check out for “The Best Lemon Bars”. Only 1 cup of butter!😁
    Melt in your mouth delicious!

    I’ve also been making muffins and scones with fresh cranberries and giving as gifts to neighbors
    Here’s a quick and yummy recipe for Cranberry Muffins:
    1 1/2 cups of flour
    1 cup of cranberries , either fresh or frozen
    1 cup milk
    1/2 cup sugar
    1/4 cup of melted butter
    1 Tb baking powder
    1 medium egg
    Pinch of salt

    1.Preheat oven – 325. Place liners on baking tray
    2. Mix all dry ingredients in a bowl
    3.Combine remaining ingredients, except the cranberries, in separate bowl
    4.Addliquid mixture to dry mixture, then stir until moistened, Fold in cranberries,
    5.Fill muffin cups 3/4 full
    Bake at 325 for 20 min. I had to add 5 min to mine. Yummy muffins!

    Easy scone recipe from my friend Wendy in Sisters A favorite anytime plain too. Smear with fav jam or honey
    Buttermilk Scones
    2 cups all-purpose flour
    1/3 cup granulated sugar
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    6 Tbsp unsalted butter chilled
    I/2 cup buttermilk (or just add less than a tbsp of vinegar to regular milk)
    1 lg egg
    1 1/2 tsp vanilla extract
    2/3 cup currants or raisens or not! I uses fresh cranberries and worked fine May need to cook 5 in longer. crainraisens good too.

    Preheat oven 400
    Stir together flour, sugar, baking powder, baking soda, and salt.
    Cut butter into 1/2 inch cubes – put in flower miuse pastry blender or forks until mixture resembles coarse crumbs. Continued

  • Becca Lander says:

    *Best ever shortbread *
    2 C. AP flour
    2/3 C. white sugar
    1 tsp salt
    1 C. UNSALTED butter, cold, cut into 1″ chunks.
    1 Tbsp honey
    1 Tbsp finely-chopped rosemary or lavender

    1) Preheat oven to 325.
    2) In a food processor or blender, pulse together flour, sugar, rosemary, salt. Add butter and honey, and pulse to fine crumbs, until the crumbs start to come together. DO NOT over-process – this dough should *not* be smooth!
    3) Press firmly into an ungreased 8″ or 9″ square baking pan. Prick all over with a fork.
    4) Bake 35-45 minutes until the cookies are golden brown. If desired, heat a little more honey until runny and baste/drizzle over the top. Finish with cracked sea salt.
    5) Cut while still warm to avoid crumbling! Allow to cool in pan and then extract.

  • Kate Weck says:

    Molasses Ginger Cookies

    ¾ cup shortening
    1 cup sugar
    ¼ cup molasses
    1 beaten egg
    2 cups flour
    ¼ tsp salt
    2 tsp baking soda
    1 tsp ground cinnamon
    1 tsp ground cloves
    1 ½ tsp ground ginger

    Cream shortening and sugar until light, then add molasses and egg and mix until all combined. Sift dry ingredients into batter and mix until batter is fully blended. Roll into walnut size balls and roll them in a bowl of sugar to coat. Bake for 10 minutes at 350۫. Once removed from oven, let them cool for a minute or two and then smash the cookies with a spatula to flatten before placing them on a cooling rack.

    **Variation: use 5-spice powder in place of cinnamon and clove 1:1, and/or add extra ginger

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