Tabletop Team Cookie Swap

There's nothing like the sweet aroma of treats baking in the oven over the holiday season! At Tabletop Media Group, we’re firm believers that the best way to spread cheer is by sharing recipes that bring smiles to our faces (and crumbs to our desks). So, preheat your ovens, grab your favorite apron, and let’s bake some magic together. Our team's holiday cookie recipes are guaranteed to make your celebrations extra sweet! 🍪✨

Allie - PR & Social Media Manager

Vegan Gingerbread Cookies

1/2 cup vegan butter, softened

3⁄4 cup packed brown sugar

3/4 cup molasses

1/2 tablespoon vanilla extract

3 cups all-purpose flour

1/2 tablespoon baking powder

1 teaspoon baking soda

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

Vegan Frosting for decorating

1. In a large bowl, sift in the flour, baking powder, baking soda, ginger, cinnamon, nutmeg and cloves. Add in the salt and mix everything together until uniform. Set aside.

2. In another large bowl, add in the softened vegan butter, molasses and brown sugar. Using a hand mixer or standing mixer, cream everything together until nice and fluffy. Add in the vanilla and mix until it has combined.

3. Carefully add the dry mixture to the wet and mix until uniform using a spatula or wooden spoon.

4. Gather the mixture and “knead” it together to form a large ball. Place it back into the bowl, cover it with a lid and allow it to rest in the refrigerator for 1 hour.

5. After an hour, remove the dough from the fridge. Roll out the dough to about 1/2-inch thick using a rolling pin on a lightly floured work surface, cut it out with your cookie cutters, and use a spatula to transfer them to a lined baking sheet.

6. Chill the cut cookie dough on the baking sheet in the fridge for at least 10 minutes.

7. Preheat the oven to 350F. Once the cookies have chilled, place them into the oven and bake for 11-13 minutes. Remove the cookies from the oven and allow them to rest on the baking sheet for 2 minutes, and then transfer them to a wire rack to cool completely.

8. Frost and decorate as desired!

Anna - Social Media Manager

Zebra Shortbread Cookies (Bon Appetit)

2⅓ cups all-purpose flour, divided

1½ tsp kosher salt, divided

⅓ cup Dutch-process cocoa powder

1¼ cups (2½ sticks) unsalted butter, room temperature

⅔ cup granulated sugar

¼ cup powdered sugar

1 large egg yolk

1 tsp vanilla extract or paste

1 large egg, beaten to blend

¼ cup sanding sugar (any color)

Prepare Dry Ingredients:

• In one bowl, whisk together 1⅓ cups flour and ¾ tsp salt for the vanilla dough. In another bowl, whisk 1 cup flour, cocoa powder, and ¾ tsp salt for the chocolate dough.

Make the Dough Base:

• Beat butter, granulated sugar, and powdered sugar in a stand mixer on medium-high until light and fluffy (4 minutes). Add egg yolk and vanilla; beat until smooth. Divide this mixture evenly between the two bowls of dry ingredients (about 1 cup per bowl).

Combine Doughs:

• Mix the vanilla dough in the stand mixer on low until just combined, then transfer to a reserved bowl. Repeat with the chocolate dough.

Layer and Shape Dough:

• Lay out 2 large sheets of parchment paper.

• Pat one-quarter of chocolate dough into a 6x2" rectangle on each sheet.

• Layer one-quarter of vanilla dough on top, shaping it to match the chocolate layer. Repeat for a total of 4 alternating layers per stack.

• Press each stack into a cylinder (1½" wide, 8" long) using the parchment to help.

• Wrap tightly in plastic wrap and chill until firm (at least 2 hours).

Prepare and Bake:

• Preheat oven to 350°F with racks in the upper and lower thirds.

• Unwrap dough, brush with egg, and coat evenly with sanding sugar. Slice into ¼" thick rounds, rotating the log to keep slices round.

• Arrange cookies on parchment-lined baking sheets, spaced 2" apart.

• Bake for 12–14 minutes, rotating sheets halfway through, until edges are just set.

Julia - Social Media Manager

Reindeer Noses

1 bag of waffle pretzels

1 or 2 bags of Hershey Kisses

1 bag of M&Ms

1. Preheat your oven to 200 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Spread the pretzels out on the baking sheet in a single layer. Then top each pretzel with a Hershey's kiss.

3. Bake for 4-5 minutes, or until chocolate is glossy and soft.

4. Push an M&M into the center of each chocolate piece. Allow to chill in the fridge for 20 minutes, or until the chocolate has hardened.

Quinn - Vice President

Grinch Cookies via Crazy For Crust

¾ cup (170g) unsalted butter softened

¾ cup (150g) granulated sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

½ teaspoon almond extract (optional – for flavor)

½ teaspoon baking soda

½ teaspoon cream of tartar

½ teaspoon salt

2 cups (248g) all-purpose flour

Green Food Coloring

Heart sprinkles

Instructions:

1. Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.

2. Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer). Cream until the mixture is fluffy, about one minute.

3. Add the egg, egg yolk, and vanilla and mix until smooth, then mix in baking soda, cream of tartar, and salt. Add flour and mix until cookie dough forms.

4. Add a few drops of green food coloring and stir to mix throughout. How much food coloring depends on the kind (gel vs. grocery store food coloring). Add more as needed to get the green color you want.

5. Scoop 2 tablespoon sized balls 2-inches apart on cookie sheet. Place one heart sprinkle on one side of each cookie. Bake for 11-15 minutes, or until the bottoms are just starting get golden and the top is no longer glossy. Cool at least 10 minutes on cookie sheet before removing.

6. Alternately, if you want to know exactly where your sprinkle will land, press the sprinkle on the cookie as soon as it comes out of the oven.

7. Store in an airtight container for up to 3 days or freeze for up to a month.

Kristen - CEO & Founder

Mint Oreo Balls are quite the hit in my family! They are so easy to make and only require three ingredients. That's my kinda goodie! I hope you love these as much as my family loves does.

Ingredients:

1 Package of Mint Oreos

1 (8 oz) package cream cheese, softened

16 oz melted white chocolate

Your favorite holiday sprinkles or crushed candy cane

(if desired) Food grade wax

Directions:

1. Line an 18 by 13-inch baking sheet with wax paper.

2. Place all mint Oreo cookies in a food processor (entire cookie, don't remove cream filling) and pulse into fine crumbs (i.e. it should look like potting soil).

3. Add cream cheese and pulse in bursts until well combined.

4. Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet.

5. Place Mint Oreo Balls in freezer for 15 minutes.

6. Melt white chocolate according to directions on package (pro tip: add a little food safe wax for easier dipping).

7. Remove Mint Oreo Balls from freezer and dip in melted white chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off.

8. Return to baking sheet, immediately sprinkle tops with your sprinkles or crushed candy cane, then allow chocolate to set.

9. Store in an airtight container in refrigerator.

Recipe adapted from Cooking Classy.